The Pantry Life...

Christmas Cookies (Sugar Cookie Cutouts)

2011-12-03T08:43:00.000-08:00

Fruitful Friday ----- Ye Old English Fruit Cake

2011-12-02T07:41:00.000-08:00

(we like our's all natural without all the candied fruits)

5 lg. eggs
1/2 lb. real butter
1 c. sugar
1 3/4 c. flour (plain)
1/2 tbsp. baking powder
3/4 lb. dried cranberries or cherries
1 lb. drained pineapple tidbits

1 cup diced dates

1 cup golden raisins
4 c. pecans

4 tablespoons vanilla

1 teaspoons lemon flavoring

Toss fruit and pecans in 2 cups of flour; set aside.

Cream butter and sugar on medium high speed of electric mixer until light and fluffy; add flavoring and continue beating. Beat egg and add to creamed mixture. Dissolve soda in water. Add remaining 3 cups of flour and soda mixture to creamed mixture. Blend thoroughly. Fold in coated fruit and pecans.
Pour into well greased and floured pans. Bake 3-3 1/2 hours at 250 degree oven. Will keep for 30 days in the fridge.

Thrifty Thursday ----- Mulled Orange Cider

2011-12-01T08:27:00.000-08:00

Here it is, December 1st, and Christmas is just around the corner. We thought is would be fun to share some our favorite holiday recipes we all of you. So... to kick off the Holiday season, we would like to share an old traditional favorite.

1 cup water
1/2 cup sugar
2 (3-inch) cinnamon sticks
4 whole cloves
1/4 teaspoon nutmeg
1/2 teaspoon ground ginger
4 cups apple cider
2 cups orange juice
1/4 cup lemon juice
1/4 cup pineapple juice

Preparation

Bring 1 cup water and sugar to a boil in a saucepan over medium heat, stirring constantly. Boil 3 minutes. Add apple cider and juices; bring to a boil. Add cinnamon, cloves, nutmeg and ginger; reduce heat, and simmer, stirring occasionally, 10 to 20 minutes.
Pour mixture through a wire-mesh strainer into a Dutch oven, discarding spices and
Serve hot with sliced "Ye Old English Fruit Cake" (Recipe posted Dec.2, 2011)

Wordless Wednesdays... Hint: (Very Flashy!)

2011-10-26T11:56:00.000-07:00

What is it?........................

Where does it grow?.........

How do you prepare it?...

What does it taste like?.....

Have you ever tried it?......

What recipe would you suggest using this mystery Ingredient?.....

Toss Together Tuesday's ----- Tomato & Broccoli Tapenade

2011-10-25T10:58:00.000-07:00

Ingredients

1 cup fresh tomatoes, chopped
1/2 cup fresh broccoli, finely chopped
2-4 small white button mushrooms, chopped
4 tablespoons olive oil
1/4 teaspoon finely chopped red pepper
2 cloves garlic, finely chopped
2 ounces crumbled feta cheese
2 tablespoons fresh basil, chopped
1/8 teaspoon ground black pepper
1 teaspoons balsamic vinegar
1 narrow Italian or French loaf of bread
1 head garlic, cut in 1/2 crosswise

Directions

Place chopped tomatoes, basil & mushrooms in a large saute pan. Stir in the 2 tablespoons olive oil, (save the other 2 for bruschetta), red pepper, garlic, basil, black pepper, and balsamic vinegar and mix well, warm up on low for 2 minutes. Cover and chill for at least four hours before serving.
To make the bruschetta base: Slice the loaf of bread, on the bias, into 1/2-inch slices, (about 12-15 per loaf). Rub each slice with fresh garlic clove and then brush with olive oil. Place bread in oven on sheet pan, bake on 350 until golden brown on both sides, about 2 minutes on each side. Serve warm with chilled Tapenade.
To serve: Fold feta into Tapenade, Place bread slices on serving dish, spoon 2 tablespoons of Tapenade onto each slice of bread and serve.

Nutritional Information

Serving size is 2 pieces...
Amount Per Serving: Calories: 114 / Total Fat: 11.1g / Cholesterol: 8mg / Sodium 110mg / Protein 2.0g

Make-Over Monday - Peach Smoothies

2011-10-24T06:34:00.000-07:00

Ingredients:
1 large peach, sliced
1/2 cup of peach yogurt
1/2 cup of skim milk
8 ice cubes

Directions:
Blend the peach slices with the ice cubes and milk first until slushy texture is formed. Then add the yogurt and blend for another 30 seconds on low. You may substitute fresh peaches with canned peaches, drained without the syrup in this smoothie recipe.
Calories 190 ~ Calories from Fat 18 ~ Total Fat 2.0g ~ Saturated Fat 1.3g ~ Cholesterol 10mg ~ Sodium 137mg ~ Carbohydrates 29.7g ~ Fiber 2.4g ~ Sugars 28.0g ~ Protein 12.5g

Ice Cream and Peach Smoothie Recipe

Ingredients:
1 large peach, sliced
1/2 cup vanilla ice cream
1 cup of whole milk
8 ice cubes

Directions:
Blend the peach slices, whole milk, ice cream and ice in a blender for 30 seconds on low to keep the ice cream texture in the smoothie. A very great tasting and healthy peach smoothie for people who are trying to gain weight.
Calories 352 ~ Calories from Fat 146 ~ Total Fat 16.2g ~ Saturated Fat 9.5g ~ Cholesterol 56mg ~ Sodium 155mg ~ Carbohydrates 43.0g ~ Fiber 2.9g ~ Sugars 41.3g ~ Protein 11.8g

Thrifty Thursday ----- Peach & Halibut Salad

2011-10-18T15:52:00.000-07:00

Bob Harper, "Biggest Loser Trainer", posted this salad on his website "MyTrainerBob.com". It looked so good I just had to give it a try and the surprising thing was, I had all the ingredients in the pantry...

Ingredients:

Salad

½ peach, sliced
5 oz grilled halibut (sprayed with evoo, seasoned, grilled 8 minutes each side)
¼ cup drained and rinsed garbanzo beans
1 Persian cucumber, diced
¼ avocado cubed
2 cups mixed greens
1 tbsp crumbled goat cheese

Dressing

2 tbsp white wine vinegar
2 tbsp fresh squeezed lemon juice
1 tsp Dijon mustard

Procedure

Top mixed greens with peaches, cucumber, avocado, garbanzo beans, crumbled cheese, halibut
Dressing- whisk in separate bowl and drizzle over salad.

You can find his video for the salad here at the website: Bob's Peach & Halibut Salad

Wordless Wednesdays... Apple Pear

2011-10-12T09:36:00.000-07:00

What is it?........

Pyrus pyrifolia or better known as "Asian Pear"

Where does it grow?.........

They are native to China, Japan, and Korea, but are grown here and in New Zealand.

How do you prepare it?....

They are commonly served raw and peeled. The fruits are generally not baked in pies or made into jams because they have a high water content and a crisp, grainy texture, very different from the buttery European varieties.

What does it taste like?.....

The ones that we tasted didn't have much flavor.

Have you ever tried it?......

Yes

What recipe would you suggest using this mystery Ingredient?.....

besides eating them raw, I added them to our Fall Medley. (See the recipe on Saturday, 10-8-11)

Toss Together Tuesday's ---- Cereal Bars

2011-10-11T11:22:00.000-07:00

If anyone is familiar with FlyLady, she is my hero! Next to my hubby of course. Anyway, if you are a flybaby then you will know that our mission today, if we choose to accept it, is the counter tops. It is also a free day so I choose to clean out one set of cupboards. In doing so, I came to the cereal section and you know all those little bits of cereals that nobody seems to like, or is that just my house? Well, I decided they would make a great after school treat... So I tossed them all together with melted marshmallows, just like rice crispy squares.

6 cups of assorted cereals from pantry
3 tablespoons of butter
4 cups mini marshmallows (we use 6 cups for extra mallow, as my son calls it)

melt marshmallows and butter together until melted and runny, pour over cereal and mix well. pour onto greased cookie sheet and cool. Cut into bars and serve. These make a great breakfast treats too.

Roasted Fall Medley

2011-10-08T15:28:00.000-07:00

2 small sweet potatoes

1 large apple

2 peeled parsnips, sliced

1/2 small cauliflower

3 tablespoons minced fresh parsley

6-8 small button mushrooms

1/2 medium onion, sliced 1/4 inch thick

2 garlic cloves, minced

1/8 cup olive oil

1/2 teaspoon salt

1/4 cup chicken broth

Directions

Peel and cube sweet potato and apple. Add cauliflower, parsnips, mushrooms. Coated with olive oil and place in 13 x 9 inch baking dish. Sprinkle with parsley, salt and pepper. For moister vegetables you can add 1/4 cup of chicken broth. Pour broth over all. Top with onions and garlic. Cover and bake at 350° for 1 hour or until vegetables are crisp-tender. Uncover; bake 10-15 minutes longer or until vegetables reach desired tenderness. Yield: 8 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 136 calories, Total Fat 7.3, Carbohydrate, 17.6, Sodium 31.4, Fiber 3.6g, Protein 1.9, Sugar 3.8.

Toss Together Tuesday's

2011-10-04T10:29:00.000-07:00

As most everyone knows "Tuesday's with Dorie" has come to the end of the book, but not the end of some fabulous recipes, friends or cooks. So in the interim, here at the Pantry, we have decided that we are going to dedicate Tuesdays as "Toss Together Tuesday's". Because of our busy schedules right now, our time in the pantry on Tuesday's is very short. We have found ourselves feasting on yummy left-overs or in-taking the quick grab and goes from the freezer. Sometimes yummy, but not good for those of us who are trying to lose weight or eat healthy.

So starting next week we will be featuring a new week day special... We would love to have everyone play along. These are the rules:

You can't think about or plan the meal or food item ahead of time.
You have to use what you have, you can not go to the store.
Using fresh stuff from your outside garden is okay.
The whole meal or food item can only take 30-40 minutes to prepare from start to finish
Try to make it as low-cal as possible.
Post each Tuesday in comments with a link back to your post.

Make-Over Monday .... Enjoy the Club!!!

2011-10-03T08:48:00.000-07:00

Between Football and upcoming Holidays....I am in a snack and party mood, so for today I made over one of my favorite Party Snacks!

Triscuit Turkey "Club"

Prep Time:15 min Total Time:15 min Makes:2 doz.

24 TRISCUIT or Low Fat Crackers

3/4 cup chopped lettuce

1 cup chopped cooked turkey breast

3/4 cup 2% Milk Shredded Reduced Fat Swiss Cheese, divided

1 Tbsp. Mustard

2 Tbsp. Light Mayonnaise

1/3 cup chopped tomatoes
1/2 cup chopped cucumber or celery
1/4 cup chopped green onions

ARRANGE crackers in single layer on large serving platter; top evenly with lettuce.
MIX turkey, 1/2 cup of the cheese, the mustard, mayo & cucumbers or celery; spoon over lettuce. Sprinkle with the remaining 1/4 cup cheese and the tomatoes & onions.
For a little different twist you can mircowave on high 10 to 15 sec. or until cheese is melted and serve warm.

(This recipe is 45 calories per serving and it is from Kraft Foods at Kraft.com, I added cucumbers and green onions for more flavor and fashion)

New Beginning....

2011-10-01T15:42:00.000-07:00

It has been a long time since I posted anything here. Now that I am done being angry that someone stole most of my recipes and printed them in a new book that seemed to have got her rave reviews and an earned short stay in the lime light... I have once again found the desire to SHARE!!!

But in the event that someone tries to once again beg, barrow or steal my recipes for anything other than personal enjoyment..I WILL HUNT YOU DOWN and BLEND YOU WITH MY green HANDLED SPATULA! :) And I WON'T BEG to DIFFER with YOU!!!!

With that being said... I would love to share with you (starting tomorrow) another one of my awesome blogs. It is entitled "A RUN ON THE BEACH". It is my new quest for self improvement and well deserved adventure. Here is the Link... www.arunonthebeach.com

Happy New Year!!!

2011-01-01T10:14:00.000-08:00

Wordless Wednesday.... Hint: "YUM!!!! PIE...."

2010-04-21T05:48:00.000-07:00

What is it?........................

Where does it grow?.........

How do you prepare it?...

What does it taste like?.....

Have you ever tried it?......

What recipe would you suggest using this mystery Ingredient?.....

"Tuesday's with Dorie"... Sweet Cream Biscuits

2010-04-20T07:06:00.000-07:00

Yummy.... Yummy... Yummy! I think I like these better than I do just a plain Old Fashioned Buttermilk Biscuit... and they were even better smeared with fresh homemade butter and homemade mixed berry jam!

You can check out other fans and fun recipes at "Tuesday's with Dori".

Make-Over Monday... Mixed Greens & Pear Salad

2010-04-19T06:13:00.000-07:00

Since we will be celebrating "Earth Day" this week... We thought that here at the Pantry we should dedicate this week to all the wonderfully eatable things that we enjoy from the Earth itself. So to start the week off we thought we would offer you a salad... (Everything in it comes from the Earth!)

Ingredients:

10 oz. bag fresh baby spinach leaves
10 oz. bag mixed baby greens
1-1/2 cups frozen baby green peas, (thawed- not cooked)
1/2 cup fresh parsley chopped
1 cup fresh ripe pears or apples (thin sliced)
1/2 cup walnuts or pecans (whole halves)
1/4 cup dried cranberries
1/3 cup olive oil
1/4 cup lemon juice
1 Tbsp. Dijon mustard
1/2 tsp. dried thyme leaves
salt and pepper to taste

Preparation:

Combine first 6 ingredients in glass a large salad bowl. In small bowl, combine olive oil, lemon juice, mustard, thyme, salt and pepper and whisk to blend well, pour dressing over salad, toss gently to coat and serve immediately. Serves 4-6

Super Saturday School... "Let's Shake Up Some Butter!"

2010-04-17T07:19:00.000-07:00

Shake your way to fresh butter and buttermilk ~ Prep Time: 10 minutes ~ Total Time: 10 minutes

Ingredients:

Heavy cream or heavy whipping cream
A Jar with a lid (baby food jars work great for kids)

Preparation:

1. Fill a jar halfway with heavy cream and screw the lid on tight.
2. Shake the jar up and down until the cream thickens and begins to stick together.
3. Open the jar and pour any remaining liquid, this is actually buttermilk. Everything else is butter.
4. Fill jar with 3 tablespoons of cold clean water and shake the butter in cold water for a few minutes to work out any remaining buttermilk.
5. Sprinkle with a pinch salt, shake and enjoy.
6. Refrigerate any leftovers.

Fruitful Friday.... "Do You Garden?..."

2010-04-16T06:37:00.000-07:00

If you are like us and love to garden, then you probably either have already planted a few things or have itchy fingers and toes to do so. And if you really love to garden then you probably do so for several different reasons... Am I correct?.

This is the case for us. We love to garden... for many reasons! We think the fresh goodies that we gather tastes better, it helps to add to the Pantry with little expense, and it fills our soles with pride and enjoyment when we see what we have created. Many years ago, I got into Heirloom gardening with my Tomatoes and I still use that method today. Since we have moved to the south, we have started venturing more into true organic gardening. We use to think that if you grew a garden and didn't spray for bugs that was Organic Gardening, but we are starting to discover that is not entirely and true and fair statement.

So with that in mind, we would like to invite you to check out some fun and new ways to give your garden a face lift. Whether you are a long time gardener or new to the whole ground playing thing... Here are some websites and information that we have found very helpful in our gardening ventures.

ORGANIC GARDENING

FARMERS ALMANAC

BETTER HOMES & GARDENS

MARTHA STEWART - GARDENING

SMALL SPACE GARDENING

HEIRLOOM GARDENING

Thrifty Thursday ---- Cape Cod Lobster Rolls

2010-04-15T09:08:00.000-07:00

Since we are enjoying Breakfast & Brunch this week, we thought we would share our version of the recipe with all of you.... The idea behind why we consider this a Thrifty Meal is because your only expense should be the Lobster. You should have everything else either in your pantry or in your garden by now...

CAPE COD LOBSTER ROLLS

Ingredients

    * 1 pound cooked & chilled lobster meat, cut into large pieces
    * 1/4 cup freshly chopped parsley
    * 1/16 cup finely chopped tarragon leaves
    * 1/2 cup mayonnaise
    * 1 lemon, juiced
    * 1 green onion, diced
    * 1 stalk celery, diced
    * Salt and freshly ground black pepper, to taste
    * 4 hot dog buns
    * 4 leaves flat green lettuce shredded

Directions:

In a large, chilled bowl, mix all ingredients well, making sure not to mash the lobster. Season well with salt and pepper. Grill or caramelize each hot dog bun and line with shredded lettuce and fill evenly with the lobster salad.

Wordless Wednesday .... "Grits!"

2010-04-14T06:49:00.000-07:00

We have a Winner!!! Jeanette (Forest Ranger) said... Grits? "Gross!"
( lol....She says....
I don't grow it!
I don't prepare it!
Tastes nasty!
I've tried it, but don't like it!
I don't eat it!!!)

TODAY IS "WORLD GRITS DAY"... a small town in South Carolina called "St. George" started and hosts the World's largest Grits Festival every year on April 14th. Just in case anyone is interested in a little history lesson.... check out the WORLD'S GRITS FESTIVAL

What is it?........................
Grits! (White Corn Meal)

Where does it grow?.........
Grits is a food of native to America in origin that is commonly grown in the Southern States. It mainly consists of coarsely ground corn.

How do you prepare it?...
Grits can be served hot or cold and as a base for a multitude of dishes from breakfast to dessert, depending on the additives. Additives can include salt and butter, meats (especially shrimp on the east or Gulf Coast), cheese. It is also common for people to have sugar on their grits. Grits can also be fried like polenta.

What does it taste like?.....

A lot like cream of wheat or really soft corn bread

Have you ever tried it?......
Yes... We use to eat it often during the winter as hot cereal. But since we have moved to the South we eat it a lot prepared many different ways.

What recipe would you suggest using this mystery Ingredient?.....
Cooking it like oatmeal or cream of wheat and serving with milk (cream), sugar, cinnamon and dried cranberries.

"Tuesday's with Dorie"... Swedish Visiting Cake

2010-04-13T07:50:00.000-07:00

Awesome cake! Very tasty as a breakfast cake or as a quick dessert for unexpected company... We were out of Almonds, so we used fresh chopped pecans. Yummy! Yummy! Yummy!

You can check out other fans and fun recipes at "Tuesday's with Dori".

Make-Over Monday: Better than Oatmeal

2010-04-12T06:20:00.000-07:00

My husband and I have been researching some whole grain breakfast alternatives to that old-fashioned, heart-warming bowl of sticky oatmeal. We have found that whole grain couscous flavored with fruit and cinnamon makes for a healthy whole grain, low-calorie breakfast suitable for kids as well as adults! This Breakfast couscous recipe and photo is courtesy of the Wheat Foods Council.

Ingredients:

1 16 ounce can apples or pears, divided
water
1 tbsp butter
1 10 ounce package couscous
3 tbsp sugar
1/2 tsp cinnamon, or to taste

Preparation:

Drain fruit, reserving juice. Pour juice into measuring cup and add water to equal 2 cups. Prepare couscous according to package directions using the fruit juice and butter. Dice fruit; add to couscous.
Combine sugar and cinnamon and mix with couscous. Place in serving bowl and sprinkle with additional cinnamon, if desired. Serve at room temperature or chilled.

Makes 6 - (7/8 cup) servings of apple cinnamon couscous.
Calories per serving: 271
Nutrition: Each serving provides approximately: 271 calories; 6 g protein; 56 g carbohydrates; 3 g fiber; 2 g fat (1 g saturated); 5 mg cholesterol; 0 mcg folate; 1 mg iron; 22 mg sodium.

Barefoot Bloggers - Raisin Pecan Oatmeal Cookies - April 9th

2010-04-08T11:39:00.000-07:00

Yummy Cookies! They taste just like my Grandma's old fashioned "Boiled Raisin Oatmeal Cookies". They are very moist and chewy.

I love the whole oatmeal in them.

Ingredients:

1 1/2 cups pecans
1/2 pound (2 sticks) unsalted butter, at room temperature
1 cup dark brown sugar, lightly packed
1 cup granulated sugar
2 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon kosher salt
3 cups old-fashioned oatmeal
1 1/2 cups raisins

Directions

Preheat the oven to 350 degrees F.

Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With the mixer on low, add the eggs, one at a time, and the vanilla.

Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats, raisins, and pecans and mix just until combined.

Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.

Wordless Wednesday .... "Tilapia"

2010-04-07T11:27:00.000-07:00

What is it?.........................
Tilapia

Where does it grow?.........

North America & Africa (warm fresh water)

How do you prepare it?....
Anyway you like it... Grilled, Baked or Fried

What does it taste like?.....

It is a very mild white fish with not very many bones.

Have you ever tried it?......
Yes... We eat it about once a week, because Tilapia is low fat, low saturated fat, low calorie, low carbohydrate, low levels of mercury and a low sodium protein source. It is also an excellent source of Phosphorus, Niacin, Selenium, Vitamin B12 and Potassium.

What recipe would you suggest using this mystery Ingredient?.....
We love it in a fish sandwich for Lunch. We lightly bread a Tilapia Fillet fry it for about 3-4 minutes on each side or until white and flaky. Cut Fillet in half and place both halves in a caramelized hamburger bun add a thin slice of cheese, some tarter sauce and a little bit of shredded Lettuce. Enjoy!!!!

"Tuesday's with Dorie"... Mocha Walnut Marbled Bundt Cake

2010-04-06T05:31:00.000-07:00

Okay.... Well.... Honestly....Very disappointing from our end. We are not "Mocha Lovers", so we left out the coffee but added extra chocolate flavor. We still found it to be very tasteless and disappointing... even after we frosted it with a white chocolate cream frosting. So we think we will scratch this one of the list! Sorry Dorie Fans....

You can check out other fans and fun recipes at "Tuesday's with Dori".

Wordless Wednesday .... "Asparagus: It's Springy Easy"

2010-03-31T07:40:00.000-07:00

If you are new to the pantry... "Wordless Wednesday" is where we will post a picture of a food item and the first person who posts in the comments what it is and what you would cook with it, will win a prize from the Pantry... This is a bit of fun to help us all expand our food Knowledge.... Everyone is invited to play!

Jeanette (Forest Ranger) Is our Winner for Today.....you can find her winning comments below.

What is it?.........................

"It's Asparagus"

Where does it grow?.........

"on my parents farm it grew in the fence rows. LOL! It grew wherever the wind blew it."

How do you prepare it?....

"I like to steam it or fry it."

What does it taste like?.....

"It tastes like asparagus. Duh! Yummy!"

Have you ever tried it?......

"I eat it quite often, actually."

What recipe would you suggest using this mystery Ingredient?.....
"I love to include it in fried rice."

NOTES FROM THE PANTRY:

This Spring Veggie Is a Seasonal Delight rich in vitamins A and C, as well as potassium and zinc. One cup (6 to 8 spears) provides 67% of the nutrients you need for your heart and preventing birth defects.

Calorie count: One medium-sized asparagus spear (5 to 7 inches long) is around 4 calories, making a one-cup serving equal to just 24-33 calories.

Buying and storage tips: You can find asparagus at local farmers' markets, grocery stores, even roadside stands—it will be younger, fresher, sweeter, and more tender than the imported stuff. When you buy, look for straight spears with crisp, tightly-closed tips. Thickness, surprisingly, is not an indication of tenderness. Thin spears may be tough, and some varieties of thick asparagus are surprisingly sweet and tender.

At home, keep refrigerated: Either upright in a container with about an inch of water or wrapped in a damp cloth or paper towel. Asparagus will keep for 2 to 3 days in the fridge but for best flavor, use it as soon as possible.

"Tuesday's with Dorie"... Coconut Tea Cakes

2010-03-30T14:03:00.000-07:00

I am Coco for Coconut, Hubby not so much... But we both have to admit that these were very tasty. A little dry but good. And like the Question asked... "Yes, we did put the Lime in the Coconut!" In the frosting that is. I have a workshop this evening that I needed treats for so we made this recipe into cupcakes and frosting them with a Coconut & Lime Seven Minute Frosting, topped with green toasted coconut and lemon drop eggs. Very festive for the Easter Week....

You can check out other fun recipes at "Tuesday's with Dori".

Make-Over Monday: Eggs Benedict

2010-03-29T03:49:00.000-07:00

Oo.... Eggs..... Easter.... Monday..... Morning...... Eggs.... Easter..... Monday.... Morning....Why not BREAKFAST?

This is a great recipe that we found a BH&G... It was surprisingly really good!

"LOWER-FAT EGGS BENEDICT"

Ingredients for four people:

1/4 cup plain low-fat yogurt
1/4 cup reduced-calorie mayonnaise
2 teaspoons skim milk
1/4 teaspoon dry mustard

Dash ground red pepper

Nonstick spray coating

4 eggs

4 ounces Canadian-style bacon (4 slices)

2 English muffins, split and toasted

Directions

For sauce, in a small saucepan combine yogurt, mayonnaise, milk, dry mustard, and ground red pepper; set aside.
Spray an 8-inch skillet with nonstick spray coating. Fill the skillet halfway with water. Bring to boiling; reduce heat so water is simmering. To poach eggs, break 1 egg into a small dish and slide egg into water. Repeat with remaining eggs. Simmer, uncovered, for 3 to 5 minutes or until eggs are just soft-cooked.
Meanwhile, in a large skillet cook bacon over medium heat for 3 minutes on each side. Cover; keep warm.
Cook and stir sauce over low heat just until heated through, but do not boil.
To serve, top each muffin half with 1 slice bacon, 1 egg, and one-fourth of the sauce. Makes 4 servings.

Nutrition Facts: Calories 254, Total Fat (g) 12, Cholesterol (mg) 296, Sodium (mg) 563,Carbohydrate (g) 18, Protein (g) 16, Percent Daily Values are based on a 2,000 calorie diet

"Tuesday's with Dorie"... Dulce de Leche Duos

2010-03-23T17:12:00.000-07:00

These were really good! I love caramel... So, I really can't really think of anything better than double caramel cookies, CAN YOU? (except maybe add a little chocolate...)

Check out other fun recipes at "Tuesday's with Dori".

Thrifty Thursday ---- Grilled Corned-Beef Brisket

2010-03-18T10:20:00.000-07:00

Every September barbecue fans from all over the world flock to Lisdoonvarna, Ireland for the World Cup Barbecue Championship. The recipe for the famous Maguire's Barbecue Sauce was written down in the 17th century and lost in a family bible, only to be found again recently. This tomato based sauce is mild in flavor with a Worcestershire taste and can still be found being used in lots of homes today. Not only does Ireland know all about real barbecue but they buy gas and charcoal grills at a rate that has attracted the business of manufacturers all over the world. Virtually any grill or smoker you can buy in the United States can be bought on the Emerald Isle. With one of the fastest growing economies in Europe the Irish are hitting the patio and they are grilling....

Grilled Corned-Beef Brisket

This recipe is a great make ahead meal item. You can marinade it overnight and have it ready for dinner the next day. Prep Time: 10 minutes and Cook Time: 12 minutes

Ingredients:

* 1 beef brisket or flank steak, about 2 pounds
* 1/2 cup applesauce, unsweetened
* 1/4 cup tomato sauce
* 1/3 cup soy sauce
* 2 cloves garlic, minced
* 1/2 cup chopped onion
* 2 bay leaves
* 1 tablespoon pickling spices
* 1/2 cup maple-flavored or pancake syrup
* 1/4 cup yellow mustard
* 2 tablespoons of Irish whiskey, beer or cider vinegar
* 1/2 teaspoon whole black pepper corns

Preparation:
Place brisket or flank steak in a resealable plastic bag. Combine remaining ingredients and pour over steak. Seal bag and refrigerate overnight. Preheat grill for medium-high heat. Remove steaks from bag making sure to reserve marinade. Place marinade in a small saucepan and bring to a boil, reduce heat and allow to simmer for 6-8 minutes. Place flank steaks on a lightly oiled grill grate and cook for 6 minutes per side. Remove from heat, drizzle with sauce, and serve.

Wordless Wednesday .... "Corned Beef Hash"

2010-03-17T11:59:00.000-07:00

Happy St. Patrick's Day Everybody!!!!

No hints this week.... All you Irish already should know what this is!

What is it?.........................

That's right! CORNED BEEF HASH

Where does it grow?.........

Does not grow... but is made from left-overs, yes I posted that correctly, from leftovers of Irish potatoes, corned beef, mixed vegetables and a little salt and pepper.

How do you prepare it?....

It is usually served with poached eggs and rye toast...

What does it taste like?.....

Very Tasty.... if you like that sort of stuff. Me, I have never quite acquired a liking for it. Maybe I am just not Irish enough... :)

Have you ever tried it?......

Yes... Many times two or three days after a great St. Patty's day party

What recipe would you suggest using this mystery Ingredient?.....

Just exactly what it is... Corned Beef Hash

1/2 lb. cooked corned beef, finely chopped
1 lb. cold boiled potatoes, finely chopped

1/2 cup cooked carrots chopped

1/4 cup green bell pepper chopped

1/2 cup sweet onion chopped

2 cloves garlic diced
3 drops Tabasco sauce
1/2 cup water
4 tbsp. butter
sea salt, to taste
cracked black pepper, to taste

Melt the butter in the water, add the other ingredients, and cook until thoroughly heated through, then put into a baking pan and place in the oven until brown on top.Serve with a white sauce or two poached eggs, if preferred.

"Tuesday's with Dorie"... Soft Chocolate and Raspberry Tarts

2010-03-16T10:53:00.000-07:00

I am not one who enjoys warm soggy raspberries in with my chocolate, but I have to admit these are pretty good. I would make these again...

Join in the fun & Check out other great at "Tuesday's with Dori".

Make-Over Monday: Mexican Turkey Burgers

2010-03-15T05:10:00.000-07:00

We are huge fans of the "Biggest Loser" and last Friday they featured "Michael and Maria's Mexican Turkey Burgers" We made them that night for dinner and they were REALLY Good! So we thought we would share their recipe here as part of our Make-Over Monday Goodness. They said: "Serving these burgers on whole grain buns kicks up the fiber content or wrap them in romaine lettuce to enjoy them "protein-style". Skip the unhealthy fats in mayo and top these juicy burgers with a few slices of creamy avocado and fresh salsa".

....This recipe Makes 6 burgers

Ingredients:
1 (20-ounce) package extra-lean ground turkey breast
1/3 cup diced fresh mushrooms
1/4 cup chopped cilantro
1/4 cup diced red onion
1/4 cup diced red bell pepper
1/4 cup low-fat Mexican-blend cheese
1 tablespoon Mexican seasoning or fajita seasoning
1 teaspoon minced garlic
6 Orowheat Whole Grain Sandwich Thins
1 1/2 medium avocados, peeled, pitted, and thinly sliced
6 tablespoons salsa
6 tablespoons plain non-fat Greek-style yogurt

Instructions:
In a large mixing bowl, combine the turkey, mushrooms, cilantro, onion, Bell pepper, cheese, seasoning and garlic. There will be about 24 ounces (11/2 pounds) of mixture, or 4 cups. Divide into 6 (4-ounce) patties.

Grill the burgers for 3 minutes on each side, or until the inside is no longer pink. Serve on Sandwich Thins topped with avocado, salsa and yogurt (instead of sour cream).

Nutritional Analysis
Per serving (burger only): 120 calories, 23 g protein, 1 g carbohydrates (0 g sugars), 2 g fat (1 g saturated), 40 mg cholesterol, 0 g fiber, 30 mg sodium
With bun — 220 calories each
With bun, avocado, salsa and yogurt — 280 calories each

Wordless Wednesday .... "Clementines"

2010-03-10T06:16:00.000-08:00

Fabulously delicious eaten fresh, and famous enough to have a song with the same name... We give you an easy one this week!

What is it?.........................

Clementines ( hybrid of a variety of mandarin orange)

Where does it grow?.........

Clementines, usually grown in Morocco and Spain, have been available in Europe for many years. A market for them in the United States was created recently, when the harsh 1997 winter in Florida devastated domestic orange production, increasing prices and decreasing availability. California clementines are available from mid-November through January; this availability has them referred to in some areas as "Christmas Oranges".

How do you prepare it?....

You peel them like you would an orange. They are very easy to peel, like a tangerine, but are almost always seedless. Clementines are, thus, also known as seedless tangerines. After you peel them you can cook with them just like you would most citrus fruits.

What does it taste like?.....

Much the same as an orange, only sweeter and with out the hassles of seeds.

Have you ever tried it?......

Yes... We start eating them around Christmas time and then switch back to oranges around Easter.

What recipe would you suggest using this mystery Ingredient?.....

Clementine Cranberry Sauce

Ingredients

1 Package fresh cranberries
3 clementines (peeled and broken into segments)
½ c. brown sugar
½ c. pecans, coarsely chopped (optional)
½ tsp. ground clove
1 tsp. ground cinnamon
½ tsp. salt

Directions: Combine all ingredients and cook all over low to medium heat until the cranberries clementines have become soft and smashable, approximately 15 -20 minutes. Excellent served as a side or as a topping for a roasted turkey or roasted pork.

"Tuesday's with Dorie"... Thumbprints For Us Big Guys

2010-03-09T06:36:00.000-08:00

Cookies AGAIN!!! but they are soooooo good! Here is our take on an old favorite. We really enjoyed this recipe, but found the baked cookie to be a little dry. I think next time we will add a little bit more liquid and maybe instead of filling them with jam... maybe milk chocolate drops.

Join in the fun & Check out other great at "Tuesday's with Dori".

Wow!... Time Flys when you are having to cook for a living.

2010-02-27T16:20:00.000-08:00

We can't believe February is over already. We have been so busy with Holidays that our blog has been a little neglected... We promise to "MARCH" into March trying to do a little better!

In Honor of National Pancake Day....

2010-02-23T05:42:00.000-08:00

This is my all time favorite Pancake recipe... (from Betty Crocker)

Cheesecake Pancakes

1 package (8 oz) cream cheese

2 cups Original Bisquick® mix

1/2 cup graham cracker crumbs

1/4 cup sugar

1 cup milk

2 eggs

Slice cream cheese lengthwise into four pieces. Place on ungreased cookie sheet; cover and freeze 8 hours or overnight. Next morning, Cut cream cheese into bite-size pieces; set aside. In large bowl, stir Bisquick mix, graham cracker crumbs, sugar, milk and eggs with whisk or fork until blended. Stir in cream cheese. Brush griddle or skillet with vegetable oil, or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat. For each pancake, pour slightly less than 1/3 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown.

Wordless Wednesday .... "What is it?"

2010-02-17T05:43:00.000-08:00

Yesterday, our son was watching the cooking challenge and all of a sudden he said, "What is THAT?" I was stumped... I didn't know! We had to look it up and after doing so we both decided it would make a great "Wordless Wednesday". So in celebration of Ash Wednesday, we ask you.... "What is this a picture of?"

What is it?.........................

Where does it come from?.........

How do you prepare it?....

What does it taste like?.....

Have you ever tried it?......

What recipe would you suggest using this mystery Ingredient?.....

"Tuesday's with Dorie"... My Best Chocolate Chip Cookies

2010-02-16T06:03:00.000-08:00

Happy Birthday to MR. P! It is our son's 15th Birthday today... so in Honor of his love for baking and chocolate chip cookies, WE give you "My Best Chocolate Chip Cookie" from Tori Greenspan. You can find the recipe in her book entitled: Baking: From My Home to Yours

Thrifty Thursday ---- Easy-Does-It-Spaghetti!

2010-02-04T06:46:00.000-08:00

Originally Posted by djones

1 lb ground chuck (yeah, I use hamburger)
1/2 C chopped onion
2 cloves garlic, minced
2 8oz cans tomato sauce
1 - 1 1/2 tsp Italian seasoning
1 4oz can sliced mushrooms drained (yeah, I leave these out)
3 C tomato juice
6oz dry spaghetti, broken into 4"-5" pieces

Cook and drain meat and put in crock pot. Add all remaining ingredients except dry spaghetti and stir well. Cover and cook on low for 6-8 hours. (High 3-5 hours). Turn on high last hour and stir in dry spaghetti.

I double it for my family.

"Tuesday's with Dorie"... Milk Chocolate Mini Bundt Cakes

2010-02-02T05:30:00.000-08:00

These were so good! We didn't have our mini bunt pans with us here on Vacation... so we just use our mini souffle cups and they worked just a well. Check out other great at "Tuesday's with Dori"

Make-Over Monday: New England Style Bean Dip

2010-02-01T18:03:00.000-08:00

1large can refried beans
¼ teaspoon dried onion flakes
1/8 teaspoon garlic powder
1package (8 oz) sour cream
1small can chopped green chiles
1cup mild salsa
1cup shredded lettuce
1cup shredded Cheddar or Mexican cheese blend
1small can sliced ripe olives, drained
1medium tomato, diced

Tortilla chips, if desired

1.In medium bowl, stir together refried beans, chilies and ½ cup of cheese. Spread mixture on large platter. Heat until center is warm.

2.In another medium bowl, stir together sour cream, dried onion flakes and garlic powder. Carefully spread over bean mixture.

3.Top with salsa, lettuce, cheese, olives and tomato. Serve with warm tortilla chips.

SUNDAY ----

2010-01-31T09:40:00.001-08:00

For those of you who are new to our site...

Reminder: The Pantry is dark on Sundays!
We are God fearing, church going people who, enjoy a day full of sabbath blessings, family time and everyday, over-the-counter snacks !!!!!!

Fruitful Friday.... "Did You Remember the Herbs & Spices"

2010-01-29T13:22:00.000-08:00

Don't forget that having a well-stocked pantry includes the Dried Herbs and Spices, having a stock of herbs and spices on hand will really help "spice" up your quick meals.
Here is a suggested list of the top ten Herbs & Spices that every pantry needs:

Kosher Salt -This coarse flake salt is use for gourmet cooking, brining, drying, marinating and as a finishing touch to your favorite dish.

Black Peppercorns - Whether tart or sweet, the full, fruity taste of berries mellows black pepper's mild heat and piney, citrus notes. Almost any kind of fresh berry can complement pepper's flavor. Choose a single type or mix and match different varieties to create an assortment of tasty combination.

Parsley - besides using fresh parsley as a garnish, mince it and sprinkle it on soups, pasta, grains, and potatoes. Parsley contains more vitamin C than any other standard culinary vegetable,

Basil, - A common ingredient in tomato sauces, this intensely flavored herb also works well in salads, soups and vinaigrettes.

Oregano - is often used in tomato sauces, fried vegetables, and grilled meat. Together with basil, it contributes much to the distinctive character of many Italian dishes.

Rosemary - this aromatic herb complements the flavors of a variety of dishes, especially poultry and lamb. On the health front, evidence suggests that rosemary helps protect against cancer.

Thyme - is often used to flavor meats, soups and stews. It has a particular affinity to and is often used as a primary flavor with lamb, tomatoes and eggs.

Cloves -With their intense orange scent and piquant flavor, cloves nicely complement fall & harvest vegetables such as pumpkin and squash. Cloves also spice up rice dishes and baked goods.

Cinnamon - the seasoning that’s as comforting as grandma’s apple pie, has been studied not only for its antioxidant capacity and antimicrobial effects but also for its role in insulin activity

Nutmeg - is a tasty addition to cheese sauces and is best grated fresh. Nutmeg is a traditional ingredient in mulled cider, mulled wine, and eggnog.

These would be a great starting point. Unless you cook a lot, buy these items in the smallest quantity possible. Dried herbs and spices can lose their flavor and it is recommended that you should replace them after 6 months. You will wind up wasting money if you buy the jumbo size container of paprika, only use it once or twice and wind up throwing it away.

Barefoot Bloggers - Shrimp Bisque - Jan, 28th

2010-01-28T12:45:00.000-08:00

Great recipe this week... thick and rich! It was really good, but I think our favorite is still "She Crab Soup".

Ingredients

1 pound large shrimp, peeled and deveined, shells reserved
4 cups seafood stock
3 tablespoons good olive oil
2 cups chopped leeks, white and light green parts (3 leeks)
1 tablespoon chopped garlic (3 cloves)
Pinch cayenne pepper
1/4 cup Cognac or brandy
1/4 cup dry sherry
4 tablespoons (1/2 stick) unsalted butter
1/4 cup all-purpose flour
2 cups half-and-half
1/3 cup tomato paste
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Directions

Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes. Strain and reserve the stock. Add enough water to make 3 3/4 cups.

Meanwhile, heat the olive oil in a large pot or Dutch oven. Add the leeks and cook them for 10 minutes over medium-low heat, or until the leeks are tender but not browned. Add the garlic and cook 1 more minute. Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally. Add the Cognac and cook for 1 minute, then the sherry and cook for 3 minutes longer. Transfer the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed.

In the same pot, melt the butter. Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon. Add the half-and-half and cook, stirring with a whisk, until thickened, about 3 minutes. Stir in the pureed shrimp, the stock, tomato paste, salt, and pepper and heat gently until hot but not boiling. Season, to taste, and serve hot.
*We elected to leave out the Cognac & Dry Sherry. That is not something that we choose to have in the house.

This recipe is not exactly a "thrifty" style recipe, unless you can use all of the items from your pantry...

Wordless Wednesday .... "Dragon Fruit"

2010-01-27T07:03:00.000-08:00

We love the "daily special" FoodBuzz Challenges and often we are challenged to cook with some very unusual items. One of the items that really intrigued us was this...

What is it?.........................

Dragon Fruit

Where does it grow?.........

It is a beautiful fruit grown in Southeast Asia, Mexico, Central and South America, and Israel.

How do you prepare it?....

It is actually the fruit of a type of cactus, so you place the dragon fruit over a cutting board or other clean surface, cut the fruit straight down the middle with a sharp knife. It will cut quite easily.

Cut through to the other side, so that you can separate the fruit into 2 sections. Inside the flesh may be white or red - both will have tiny black edible seeds, just like kiwi fruit, take a tablespoon and scoop out the inside meat of the fruit. Making sure all of the pink skin has been removed. Do not eat any of the pink skin... it is not eatable. You can eat the fruit just plain in slices or cubes, you can add it to summer salads or you could try it our way... See recipe below.

What does it taste like?.....

It fruit tastes wonderful! - sweet and crunchy, with a flavor that's like a cross between kiwi and pear.

What recipe would you suggest using this mystery Ingredient?.....

Dragon Fruit Sorbet

Ingredients:
2 dragon fruits (also known as pitaya or pitahaya)
3/4 cup cold water
1 tablespoon lime juice
1 tablespoon agave nectar or simple syrup

Directions:
Cut the dragon fruit in half. Scoop out the flesh. Reserve the halves for serving, if desired. Freeze the halves until you are ready to fill them (to help them maintain their shape). Meanwhile, place the pulp in the blender along with the water, lime juice and agave nectar. Pulse until smooth. Pour into an ice cream maker and churn until frozen. Spoon into halves and serve. If you are not ready to eat, spoon the sorbet into the halves, wrap each half tightly in plastic wrap then freeze until serving.

"Tuesday's with Dorie"... Cocoa - Nana Bread

2010-01-26T11:30:00.000-08:00

This is a great recipe, just not our family's favorite. We prefer plain old fashioned Banana Bread! Check out other great at "Tuesday's with Dori"

Make-Over Monday: Taco Soup

2010-01-25T08:29:00.000-08:00

We were in the mood for a Little Spice tonight, so we decide here at the Pantry that we were going to play with an old favorite and re-work it into the calorie count that we wanted. Our goal was not to lose the bold flavor or the richness of the soup and yet we wanted to feel like we could enjoy a whole bowl full with out busting our daily calorie limits. So here you are...

1 lb ground turkey or extra lean beef

1 package taco seasoning

1 can of red Kidney Beans

1 can of black beans

1 can of whole kernel corn

1 can diced tomatoes

1 half onion diced

1/4 green pepper diced

1/4 yellow pepper diced

1/2 can black olives sliced

1 cup grated mozzarella cheese

1 package tortilla chips

Brown meat in the microwave, add taco seasoning, stir. Add the onion, beans, corn and tomatoes, juice and all. Simmer together 10-20 minutes until warm. Serve with sprinkle of cheese and chips. You can add a teaspoon full of sour cream on top as garnish if you like.

makes 8 - 1 1/2 cup servings / Calories per serving with sour cream is 248

SUNDAY ----

2010-01-24T09:38:00.000-08:00

Super Saturday - "How to Measure Dry & Liquid Ingredients"

2010-01-23T14:19:00.000-08:00

Often in teaching our boys at home we have found ourselves, using or being referred to a "YouTube" clip. So we thought it only fitting that we start out our Super Saturday Cooking School by starting at the basics... with a couple of YouTube Videos for you on "How to Measure Dry & Liquid Ingredients"

You can also see a great video with more details at Kraft.com in the Cooking School section.

Fruitful Friday.... "Using Your Pantry!"

2010-01-22T07:20:00.000-08:00

Now that we all understand what a PANTRY is and we have learned how to fruitfully stock our pantries. Now... comes the Challenge or the hard part of being a Pantry Person... "Using The Pantry". We call this the Pantry Challenge and I love the way that Mary Ann Romans (a blogger with Family.com) explains it:

What Is A Pantry Challenge?

by Mary Ann Romans (16 Jan 2007 09:32 AM)

You may have heard the term "pantry challenge" come up a lot on frugal websites and forums. But what exactly is a pantry challenge?

A pantry challenge is using your existing food sources and resources, YOUR PANTRY, to make all of your meals. It is a challenge to not buy anything new from the grocery store to complete dinner.

A pantry challenge can be anything you want it to be. You can do the challenge by yourself or as part of a group. A group challenge can be a lot of fun. The members tend to keep each other motivated, inspire each other and share tips and ideas.

A pantry challenge can vary in its "rules." You first set the time length for the challenge. Most challenges last for a week or two, but you might try three days if it is your first challenge, or a month if you are an experienced pantry challenge participant.

Other rules to set for the challenge have to do with what is allowed. Can you purchase milk and fresh produce, for example? Are non-food items included in the challenge, such as no paper products? Can you use up some freezer meals or does everything need to be made from pantry items? It is really up to you and the group to decide how strict to go.

Why should you have a pantry challenge? There are a few good reasons. A pantry challenge can come in handy when the budget is running low, and it is better to make do with what you have for the week or other time frame. A pantry challenge can also help you use up older items in your pantry that you tend not to grab when it comes to dinner time. Example... Remember that great sale on black olives? Well, those four cans have been sitting on the shelf forever. Now is the time to get creative with them.

Have you ever participating in a pantry challenge? We would love to know your pantry challenge tips! Please feel free to leave them in the comments, we would like to make a list to share with everyone here on our blog...

Now that you understand what a Pantry Challenge is... Today, we would like to Challenge to make Dinner from your newly stocked Pantry and then share with us what you made and how it went.

Here is what we made from our pantry... Taco Soup!

Thrifty Thursday ---- Cherry Kisses!

2010-01-21T05:37:00.000-08:00

The Recipe that we chose for Today is a new recipe that I found on Kraft.com. We made them for the Youth Party last night and they were a big hit...

Marshmallow Cherry Kisses

what you need:
1 pkg. (8 oz.) BAKER'S Semi-Sweet Chocolate
16 maraschino cherries with stems
16 JET-PUFFED Marshmallows

To Make It:
MELT chocolate in small saucepan on low heat, stirring occasionally. Place in small bowl; cool slightly. Meanwhile, drain cherries and thoroughly pat dry (I drained mine on paper towels over night).

MAKE indentation in each marshmallow with your finger, then insert 1 of the cherries into the hole, leaving 1/3 of the stem end of the cherry exposed. Using a fork to support the bottom of the marshmallow, dip the marshmallow into the chocolate, turning to evenly coat the cherry. Gently shake off excess chocolate. By doing it like the recipe says, you actually cover the whole cherry.

I wanted mine to look like the picture (you know me... follow the picture, don't stop and read the recipe) Anyway, I dipped my marshmallow and placed it on the wax paper and while the choloclate was still wet I pushed the cheery in it... and voila'! They looked just like the picture.

PLACE on wax paper-covered baking sheet; cover. Refrigerate 20 to 30 minutes or until set. Store in airtight container in refrigerator.

These also fit with in our $5.00 budget Challenge! You can make 3 dozen for $4.87...

1 - Bag Marshmallows ~ $.99
1 - Bag Chocolate Chips ~ $1.99
1 - 10 oz. bottle of Maraschino Cherries ~ $1.89

Wordless Wednesday .... "Saffron"

2010-01-20T05:29:00.000-08:00

Have you ever wondered what it would be like to use the spices of the Asian Kings?

What is it?.........................

Saffron

Where does it grow?.........

Saffron, the world's most expensive spice by weight, is native to Southwest Asia.

How do you prepare it?....

It is a spice derived from the three stigmas from the flower of the saffron crocus, together with the style (stalks connecting stigmas to their host plant) are dried and used in cooking as a seasoning and colouring agent.

What does it taste like?.....

Its taste has also been noted as hay-like and somewhat bitter...

What recipe would you suggest using this mystery Ingredient?.....

The most common recipe where saffron is found is Saffron Rice.

"Tuesday's with Dorie"... Chocolate Oatmeal Almost-Candy Bars

2010-01-19T13:17:00.000-08:00

Yummy.... GOOD? Well.... let's just say they actually looked better than they tasted. I found them to be very heavy and unbalanced. I think I like my Chocolate Oatmeal bars better, but I would like to try this recipe again and maybe make it with milk chocolate and add coconut instead of peanuts.

Make-Over Monday: Baked Flounder with Orange & Kiwi Salad

2010-01-18T08:24:00.000-08:00

In trying to keep my caloric intake under control this month and due to the fact that I have been craving fish... We decided to take one of our favorite FAT dishes and make-it-over...

For the Baked Flounder... (for one person)
Place one piece of flounder in a large, lightly greased baking dish, cover fish with three lemon slices and sprinkle with salt, pepper, parsley, grill seasonings and one chopped green onion. Baked at 350* about ten minutes or until fish is white and flaky.

For the Orange & Kiwi Salad... (for one person)
1 cup Iceberg Lettuce, shredded and placed on a plate. Next add 1/2 cup of chopped fresh oranges and 1 chopped kiwi to lettuce. Drizzle with Poppy Seed Dressing of choice.

Original Recipe calls for the fish to be breaded & fried at 342 calories + salad at 199 calories = 541 per serving.
Our Recipe was with the fish unbreaded and baked at 206 calories + salad at 160 calories = 366 per serving.

SUNDAY ----

2010-01-17T16:10:00.000-08:00

Super Saturday - " Knife Skills"

2010-01-16T09:28:00.000-08:00

Now that we are familiar some of the different styles of knives, let try some of the skills that go along with them. These are very easy and traditional techniques that are commonly used in a kitchen, be it at home or in the fanciest restaurant.

Fruitful Friday.... "Stocking Your Pantry!"

2010-01-15T13:19:00.000-08:00

There is a big difference in "Building" your pantry and "Stocking" your pantry.

"Building" your pantry is designing a food storage program that works for you... Like the things we talked about last week.

"Stocking" your pantry is now that you have a food storage program that works for you, this is when you decide how you are going to buy all the items on your list from last week along with adding those weekly items to your pantry that you use regularly, milk, pancake syrup, cereal, pasta sauces, plus all your fresh fruits, vegetables and meats.

Some ideas that work are...

A. If you have enough money, just go out a buy everything and "Stock" your pantry. (We use half of our Tax Refund)
B. If you have a revolving budget then you can buy two or three of each items each time you shop.
C. If you have a fixed budget then you buy 1 or 2 extra items each month or each time you shop.

D. If you can...buy in bulk, are in case lots when they are on sale. Also if you buy the whole case, don't be afraid to ask if you can have the "stocking fee" taken off the price of the case. Most grocers that I have asked will give it to me as they do not have to pay someone to put it on the shelf and they still get paid for the item.
E. If you find that buying in bulk gives you to much at one time then you can always find a group of friends to go in with you. Our local homeschool and church group buys in bulk from a co-op. It's a great way to get high quality items for less. In addition, because there are other families, we often split a "bulk" item. That way, we are able to buy what we need, split the order with another family, keep things fresh and get the savings without a lot of cash outlay.
F. Shop with coupons, but only use coupons for the items that you normally buy. Don't buy an item just because you have a coupon.
G. Watch name brands, sometimes generic or in-store brands are cheaper and just a good tasting. Often the products are all from the same plant, just labeled different.
H. Garden, Can or Freeze foods. Some people say this isn't a savings. It just depends on how you do it. I water my garden at the same time that I water my lawn with the automatic sprinkler system. I would have watered the same area if it were grass, we just get fresh produce to enjoy, plus extra vegetables and herbs to can and dry.
I. Our favorite thing to do is shop the local Fresh & Farmer's Markets. I can usually find huge saving by shopping there. I buy extra and then I freeze or can it.

After you've stocked your pantry, supermarket trips may be less frequent. You'll only need to shop for perishable foods and depleted pantry items.

Barefoot Bloggers - Indonesian Ginger Chicken - Jan, 14th

2010-01-14T13:00:00.000-08:00

We really enjoyed this recipe even though I think it would be better grilled. We served saffron rice and sauteed spinach with it.

Ingredients:

1 cup honey
3/4 cup soy sauce
1/4 cup minced garlic (8 to 12 cloves)
1/2 cup peeled and grated fresh ginger root
1 (3 1/2 pound) chicken, quartered, with backs removed

Directions:

Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.

Preheat the oven to 350 degrees F.

Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.

Because we got a great deal on bulk chicken this week, plus adding the rice & spinach as the sides... After doing all the math, the dinner including dessert (see next week's recipe) came to $4.96.

Wordless Wednesday .... "Black Misson Figs"

2010-01-13T06:30:00.000-08:00

One of my New Year's resolutions was to lose 100 pounds this year, and I know to do this I have to increase my intake of fruits and vegetables. So as I started studying different things that I could eat and combination that I could put together to help me obtain my goal, I came acrossed this very unusual fruit ....

What is it?.........................

Black Mission Figs

Where does it grow?.........

Figs originated in the Mediterranean areas of Europe and were first brought to the United States, around 1575, by the Spanish settlers. They grow the best in California.

How do you prepare it?....

One of the best ways to eat figs is fresh out of hand, skin and all, but they can be dried, boiled, steamed, and added fresh to salads.The most popular and probably the most common way people enjoy eating figs is in cookies like Fig Newtons.

What does it taste like?.....

They taste kind of like a cross between a date and a dried cranberry... They are High in calcium and iron, one serving of black figs also provides you with 20% of your daily dietary fiber.

Have you ever tried it?......

Yes... I like they is salads and sauces over pork.

What recipe would you suggest using this mystery Ingredient?.....

Pork Tenderloin with a Fig & Mustard Marmalade

"Tuesday's with Dorie"... Mrs. Vogel’s Scherben

2010-01-12T16:11:00.000-08:00

We just totally and simply took a pass on this recipe. We don't eat lots of fried things anymore and filling my body with these just really didn't make much sense. I do know they are very tasty though... if not fried to long. There was a time in my younger days when I made these quite often, That is probably why I can't have them now!

But just to tell you a little about the recipe....

"scherben" is the German word for fragments or pieces - and this recipe is cookies or strips of fried dough, dusted with powdered sugar. They are very plain tasting and we like ours sprinkled with cinnamon & sugar like a snickerdoodle. Mrs Vogel was a real person who had a son who adored them and she would make them for him as often as she could.

Make-Over Monday: Ham & While Bean Soup

2010-01-11T05:21:00.000-08:00

Ingredients:

1 lb of white beans - Canellini or Great Northern
2 quarts of water
2-3 lbs of ham shanks or ham hocks
1 cup egg noddles
1 cup of diced onions
1 cup chopped celery
2/3 cup chopped carrots
2 cloves garlic, diced
2 teaspoon of dried chicken stock
Salt and pepper to taste
Fresh parsley and thyme

Method

1. Soak the beans in at least 2 quarts of cold water over night. Drain the water.
2. Put the ham shank pieces in a large pot, add chicken stock and cover with water. Bring to a simmer and simmer for about an hour. Add the chopped vegetables and beans. Cook for another hour, until the vegetables are soft and the ham meat easily pulls away from the bone. Add egg noddles and cook until noddles are tender.
3. Add salt and pepper to taste. Serve with a pinch of chopped fresh parsley and thyme. This recipe serves

...The make-over part of this recipe is you leave out the 1/2 stick of butter that is usually used to saute the vegetable in before you add the water and chicken stock. Also you leave the broth clear instead of pureeing half of the vegetable mixture with a 1/2 cup heavy cream that is also called for in most recipes.

* Original Recipe 568 calories / Make-Over Recipe 269 calories

SUNDAY ----

2010-01-10T16:04:00.000-08:00

Super Saturday - "Knife Styles"

2010-01-09T14:58:00.000-08:00

One of the first important things that I learned when I starting training to be a chef was the importance of Knife Skills. So I thought we would start our first Super Saturday Cooking School class out with some new ideas about knives...

Knives are essential tools in any kitchen and can be your best friend when you're preparing food. And A sharp knife is a safe knife because it glides easily through food. Cutting surfaces, instead of food dulls knives. There are a wide variety of knives and each have a purpose and a place in the kitchen. During this class we are only going to hit on a few...

Chef's Knives: They are great for cutting both raw and cooked meat. Always Cut meats across the grain, straight up and down, either as thick or thin as desired, holding the chef's knife at a 45-degree angle to the cutting board. Chef's knives are also handy for thinly slicing raw meats for stir-fries. You can use them to chop large or hard vegetables and mince smaller items such as garlic, too.

Tips for Buying a Chef's Knife

* Buy the best quality knife that you can afford.
* Make sure there are no gaps at the joint where the blade and handle meet.
* Sizes range from 6- to 12-inch blades, but an 8-inch blade is standard.
* The blade should curve toward the tip to allow a rocking motion.
* A hefty bolster (the metal part between the blade and the handle) will help balance the knife and give you more control.
* The tang (metal extending into the handle) should extend to the butt of the knife handle.
* There is no rule on how heavy the knife should be. Some people like a weighty knife while others like a lighter one. It’s important to hold the knife before you buy to make sure it feels right for you.

Paring Knives: They are an excellent choice for precision work and can be used to cut out the cores or centers of most vegetables. Use to slice, by cutting down 3 or 4 times to form vertical slices. Remember to discard the stem, core and seeds. They are also used to cut strips or chop fine as desired. Paring knives are also good for peeling fruits and vegetables.

Serrated Knives: They have a wavy blade that has teeth along the edge. This gives them a greater ability to cut, and makes them ideal for foods that are hard on the outside and soft on the inside, such as bread and rolls. Serrated knives are also perfect for slicing more delicate foods such as tomatoes and cakes. They cut much better than plain-edge knives, even when dull, so they can also last longer without sharpening.

Fruitful Friday.... "Building Your Pantry!"

2010-01-08T18:18:00.000-08:00

At the beginning of every year we take inventory of what we have in storage in our Pantry and create our rotating shopping list. We work on a "Three Month" Food Supply Basis and we like to eat according to the ancient Chinese 5-Element theory that you find in the book entitled "Staying Healthy with the Seasons" by Elson M. Haas. Which means that a lot of our Pantry items are used up and/or rotated with in a three month period. Does that mean we only eat from and empty our pantry every three months? No... that just means that you will find many different items in our pantry during each season of the year.

So we thought that we would start the year off here by giving you all a hint at how we build and use our pantry... There are three basic guidelines that we follow, which are:

~ Know your Pantry ~
Make a list of what you need to purchase to get your Pantry started. Base your pantry around full meals and things you know your family likes to eat. Include things like extra water and juices. We have provided you with a suggested three month pantry list for the upcoming Spring Season. It is based on a family of four...

~ Shop Smart ~
Set a monthly budget for your long and short term food storage. Don't get overwhelmed or feel like you have to buy everything at once. Along with our monthly food budget, we set aside $25.00 dollars a month to buy and restock our long term storage items, (like flour, sugar, salt, yeast, spices, seeds,) Don't forget the extra things like soaps, toilet paper, toothpaste, shampoo, diapers, or medicine. Watch for sales and buy in case lots. We often go in together with other families and buy in bulk then split things up.

~ Date & Rotate ~
Keep track of what you have in your pantry so you “eat what you buy, and buy what you eat!” We write the date on everything we buy for the pantry and we rotate from the old to the new. Also, don't store the things that your family will not eat, they will go to waste.... (the example that is often used is, don't store two years of "Hard Red Wheat" unless you know how and plan to use it occasionally, because if you wait until it is the only thing you have left to eat, it can make you very sick if you eat lots of it because your body is not use to it.)

There are many benefits to have a full pantry:

1.Knowing that if something happened to you financially, you would have a reserve of food for your family.

2.You will have less pressure because you will be better prepared and more organized.

3.You will save money because you won’t have to run to the grocery store all the time and you might not be as tempted to go out to eat as often, because you already have a meal planed and available to cook.

4.You have more control over the nutritional stability of your family by having control over your pantry.

Thrifty Thursday ---- Pizza Party!

2010-01-07T09:18:00.000-08:00

One of the Recipes from the "Five Dollar Dinner" Challenge post on August 28, 2009 was Homemade Pepperoni Pizza and since my guys are in the mood for a Pizza Party, we decided today's challenge would be to make two large pizzas for under $5.00. We choose....

Whole Wheat Sausage & Mushroom Pizzas

homemade pizza dough (recipe from "Five Dollar Dinners) -- double batch (.60)

8oz can of tomato sauce (.25)

1 1/2 cup of mozzarella cheese (1.60)

1 cup sliced fresh mushrooms ( .50)

10 ozs. pork sausage (cooked) (1.00)

2 Tbs of olive oil (.05)

**Preheat the oven to 350 degrees
Divide your dough into half for two pizzas. Roll out your pizza dough one at a time. Spread half the can of tomato sauce on each base. Then place sausage and mushrooms on top of the sauce. Sprinkle with half the mozzarella cheese onto each pizza. Stick the pizzas into the oven for 15-20 minutes.

Wordless Wednesday .... Burdock Root!

2010-01-06T06:31:00.000-08:00

I love learning about new foods and to see what creative things people do with them, so we thought it would be fun to play a little game called "Wordless Wednesday's". Where we post a picture of a new ingredient that we have came acrossed during the past week. The challenge to everyone will be.... The first person to comment and tell us the correct name of the ingredient and answer the following questions below will win a "Pantry Prize"! (I will post the winner and answers by 10:00 pm)

(Here is your first photo... Hint: It was one of the ingredients that was featured on last night's "Chopped" )

What is it?.........................

Burdock Root

Where does it grow?.........

North America (except in the deep south)

How do you prepare it?....

Scrub with a scrub brush, do not peel. Slice and then boil like Artichokes

What does it taste like?.....

Tastes a like like Artichokes

Have you ever tried it?......

No, We have not yet!

What recipe would you suggest using this mystery Ingredient?.....

Most often it is suggested that it be boiled and eaten like cooked carrots or artichokes. I think I would prepare it just like I would mashed potatoes and enjoy it with a little butter or gravy.

As a side note: Traditionally, burdock has been used as a remedy for measles, arthritis, tonsillitis, viruses like colds, throat pain, and as a diuretic. Historically, the seeds of the burdock plants were compressed to make a mixture that was effective in cleansing the bloodstream, easing pain from arthritis, and treating gout, rheumatism, ulcers, acne, eczema, and psoriasis.

"Tuesday's with Dorie"... Tarte Tatin

2010-01-05T09:09:00.000-08:00

We love this quick and easy dessert.... It reminds me of the Dutch-Oven / Skillet Upside Down Apple Pie that my Grandma used to make in the old iron skillet. It is so yummy served with a big scoop of fresh homemade ice cream. I followed the recipe in Dorie Greenspan's cookbook "" on pages 312 & 313.

But I would like to add my recipe to the pot to show the similarities in how old traditional recipes are passed down through family cultures...

INGREDIENTS

1 stick butter (cut into cubes)
1/2 cup brown sugar
1 teaspoon ground cinnamon
4 cups pre-sliced apples
2 tablespoons apple cider
1 tablespoon sugar
1 1/4 cups all-purpose flour
1/4 teaspoon salt
3 tablespoons ice water

DIRECTIONS

Preheat oven to 425 degrees F.

Combine the 1/2 of the butter, brown sugar, cinnamon and sliced apples in a large bowl. Heat a 10-inch cast iron skillet, dutch-oven or oven-proof pan over medium-high heat and add the apple mixture.

While the apples are getting hot, make your pie crust by stiring the flour and salt together in a medium size bowl. With a fork or pastry blender, cut in the cold other 1/2 butter until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together. Gently gather dough particles together into a ball. Roll out dough,

Once mixture begins to bubble, unroll pie crust over skillet. With a wooden spoon, push down edges of crust into hot apple mixture. Cut steam slit in crust and brush with apple cider and sprinkle with sugar.

Bake for 30 to 35 minutes or until crust is golden brown. Remove from oven, tip upside down on a large serving platter, serve warm with vanilla ice cream.

Make-Over Monday: Shrimp & Scallops in Garlic Lemon Butter

2010-01-04T12:02:00.001-08:00

1 tablespoon olive oil
3 fresh garlic cloves, finely minced
1 small shallot, finely minced
1/4 cup onions, finely chopped
1 tablespoons butter
12 medium sea scallops
12 medium shrimp, cleaned and devained
1/2 cup roasted or fresh red peppers, sliced thick
2 Tablespoon sherry wine
3 Tablespoon fresh lemon juice
2 Tablespoon heavy cream
fresh cracked black pepper to taste
4 servings of steamed Asparagus
2 Tablespoon fresh parsley, minced for garnish

Melt 1 Tablespoon olive oil in a large skillet over medium heat. Add garlic, shallots and onions and saute for 2 to 3 minutes or until soft. Add scallops and saute for 2 minutes, turn scallops over add shrimp and roasted red peppers and saute for another 2 to 3 minutes, or until shrimp are pink and scallops are opaque. With a slotted spoon, remove seafood and vegetables and arrange on top of the plated steamed asparagus.

To the skillet add rest of butter, sherry, lemon juice, heavy cream and cracked pepper. Heat until starts to bubble, about 1 to 2 minutes. Pour sauce over Seafood and vegetables. Garnish with parsley and serve.

The original recipe for this was for a Lemon Garlic Cream Sauce, calling for 1 cup of heavy cream instead of the sherry and the dish was served with rice...
* Original Recipe 680 calories / Make-Over Recipe 320 calories

SUNDAY ----

2010-01-03T13:34:00.000-08:00

Super Saturday - "Getting to know your Kitchen"

2010-01-02T15:21:00.000-08:00

After all the Pantry talk yesterday... Let's move on into the Kitchen! If you want to be a successful cook, you need to get to know your kitchen. Today for class we would like you to just spend 30 minutes in your kitchen... looking around, seeing what you have, making a list of what you may need or want to get. Make sure you get yourself organized so that you feel comfortable in your surroundings. When we were putting our thoughts together for the section of our blog, we become acquainted with the new show on the Food Network called "The Worst Cooks in America". Little did we know that there were truly people out there that knew so little about their kitchen. So whether you are a seasoned chef, new beginner or somewhere in between, just relax and have some fun as we travel through a cooking school worth of experiences. Below you will see a list of the things that I recommend everyone having in there kitchens... (remember it is only a suggestion list)

If I were only allowed to have twenty five things in my kitchen....

Chef’s knife: Used very frequently.
Paring knife: Used less frequently, but often enough to need it.
Serrated knife: Used very frequently
Two plastic cutting boards: One for meat, one for vegetables. Both medium sized.
12″ cast iron skillet: Because I can use it for stove top, grilling and baking.
10″ non stick skillet: Having two skillets is good, this one is good for eggs and other things that require a completely non stick surface.
Large Stock pot: Something inexpensive that can I could boil pasta, shell fish and soup.
Medium Sauce Pan: For tomato sauces, gravies and anything else that doesn’t need a big pot, maybe 3 or 4 quarts.
Colander or Strainer: Do I really need to explain....
Tongs: They come in handy pretty frequently, whether for flipping a steak or serving salad.
Two or three wooden spoons: I use these all the time. Cheap and useful.
Baking Spatula: Sometimes things need scraping and I can't live without mine
Cooking spatula: The big flat wide ones that will flip pancakes and eggs.
Cooking ladle: For dishing liquids
Large slotted spoon: Again, one of those items I just gotta have.
Whisk: Also can't live with out mine
Blender: You can do anything in your blender that a food processor will do... plus some.
Cheese grater: Only choose the box style since it has a variety of grating sides and it is more durable and sturdy.
Baking / Cookie Sheet: With a rim, jelly roll style.
Springform Pan: Can't make cheesecakes with out it!
Pyrex baking dish: 9 x 13 with handles
Mixing bowls: Large & Medium
Measuring cups: 1/4, 1/3, 1/2 and 1 cup sizes. I am bad but I measure both my dry and liquid ingredients in my dry cups. And I don't need measuring spoons, because I was taught to measure from my grandmother and she always used the palm of her hand.
Storage Containers: I prefer Tupperware but anything will work
Large Serving Platter: So that I can serve what I make....

Fruitful Friday.... "Happy New Years!"

2010-01-01T07:33:00.000-08:00

Ingredients:
1 (8 ounce) package pitted dates
Assorted Cubes of Medium Cheddar, Colby Jack, Ricotta, Crumbled Blue and Cream Cheese
1 pound sliced bacon, quartered

Directions

Preheat the broiler.
Slice open dates, and stuff each with a single type cube of cheese of choice, (do not mix cheeses into cubes, different cheeses are suggested only to add variety to the dish.)
Wrap each date with a quarter of a bacon slice, and secure bacon with toothpicks.
Arrange wrapped dates on a medium baking sheet, and broil 15 minutes in the preheated oven, turning once, until bacon is evenly browned and crispy.
Drain on paper towel and serve warm. They can be served with or without toothpicks...

Looking forward to 2010.....

2009-12-31T11:54:00.000-08:00

As we stop and reflect back on all the many blessings that our bountiful Pantry has welcomed us with during the past year, we look forward to restocking the pantry full of goals, ideas and recipes for 2010... we have gained a sense of order and budget wise menus, packed with lots of nutritional choices for a awesome guide to a healthier lifestyle.We would like this to become a over interactive blogsite where all FOODIES can come and enjoy hanging out!

This next year we would like to offer the following Daily Guide here at the Pantry...

MONDAY MADE-OVER ---- (Where we take a recipe and do a complete makeover to gear it for a healthy life choice, without skimping on the taste of the traditional treat.)

TUESDAY'S WITH DORI ---- (Where we follow the suggest plan of spending the time with Tori Greenspan and Friends, website: "Tuesday's with Dorie")

WORDLESS WEDNESDAYS ---- (This will be a new feature where we will post a picture of a food item and the first person who posts in the comments what it is and what you would cook with it, will win a prize from the Party... This is a bit of fun to help us all expand our food Knowledge.... Everyone is invited to play!)

THRIFTY THURSDAYS ---- (Where we combine "Barefoot Bloggers" (2nd & 4th) and the "Five Dollar Dinner" Challenges (1st & 3rd), to help us stay on budget and freshen up our cooking skills.

FRUITFUL FRIDAY ---- (Where we will be featuring Favorite Family recipes and Home Storage Ideas that have helped to fill our bountiful Pantry)

SUPER SATURDAY ---- (Where we will be posting educational and starter recipes, along with some cooking 101 skills sets to help not only the basic cook but even the seasoned chef.)

SUNDAY ---- For those of you who are new to our site... Reminder: The Pantry is dark on Sundays!
We are God fearing, church going people who, enjoy a day full of sabbath blessings, family time and everyday, over-the-counter snacks !!!!!!

Chocolate Pixies with Ganache Tops

2009-12-30T16:12:00.000-08:00

Ingredients for Cookies:

1/2 cup butter

1/4 cup unsweetened chocolate cocoa powder

2 cups white sugar

3 egg

1 teaspoon Vanilla

2 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/3 cup confectioners' sugar for decoration

Directions for Cookies:
Melt butter and chocolate together over low heat or in the microwave, cool slightly Preheat oven to 350 degrees and Grease cookie sheets.

In a medium bowl, mix eggs, vanilla and sugar with an electric mixer until smooth. Stir in melted chocolate mixture. Sift together the flour, baking powder, and salt . Stir dry ingredients into the egg mixture by hand until well blended. Refrigerate for at least 1 hour.

Shape rounded teaspoonfuls into balls and roll in confectioners' sugar. Place cookies 2 inches apart on prepared cookie sheets. Bake for 8 to 10 minutes or until soft to touch.

Ganache Recipe:

8 ounces bittersweet chocolate, chopped

1 cup heavy cream

Place the 8 ounces of bittersweet chocolate into a medium bowl. Heat 3/4 cup of heavy cream in a small sauce pan over medium heat. Bring cream to a slow boil, pour over the chopped chocolate, and whisk until smooth. Stir in the vanilla if desired. Allow the ganache to cool completely before spreading on the cookies. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

Artichoke & Spinach Dip - Fully Loaded!

2009-12-29T18:30:00.000-08:00

INGREDIENTS
1 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1 clove garlic, peeled and minced
1/2 teaspoon dried basil
1/4 teaspoon garlic salt
salt and pepper to taste
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup frozen chopped spinach, thawed and drained
1/4 cup shredded mozzarella cheese

DIRECTIONS
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
2.In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
3.Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.

Barefoot Bloggers - Sausage Stuffed Mushroom - Dec. 24th

2009-12-26T11:43:00.000-08:00

Ingredients:

16 extra-large white mushrooms
5 tablespoons good olive oil, divided
2 1/2 tablespoons Marsala wine or medium sherry
3/4 pound sweet Italian sausage, removed from the casings
6 scallions, white and green parts, minced
2 garlic cloves minced
2/3 cup panko crumbs
5 ounces mascarpone cheese, (I used Blue Cheese)
1/3 cup freshly grated Parmesan
2 1/2 tablespoons minced fresh parsley leaves
Salt and freshly ground black pepper

Directions

Preheat the oven to 325 degrees F.

Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside.

Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it's completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine evenly with all the other ingredients. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy. Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly.

Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake until the stuffing for 50 minutes, until the stuffing is browned and crusty.

"Twelve Days of Christmas" - Holiday Breads

2009-12-25T07:26:00.000-08:00

on the Eleventh of Christmas, my family baked together...

12- Banana Loaves

Ingredients:

3 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1/4 cup vegetable oil

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 regular sized loaf pan or 4 mini loaf pans.
2.	In a large bowl, cream together butter and sugar. Stir in eggs and mashed bananas until well blended. Combine flour, baking soda and salt and add to egg mixture; stir just to moisten. Pour batter into prepared loaf pans.
3.	Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

3/4 cup sugar

2 eggs, beaten

2 - 3 overripe bananas
1/2 cup buttermilk

"Twelve Days of Christmas" - Holiday Breads

2009-12-24T07:17:00.000-08:00

on the Eleventh of Christmas, my family baked together...

11- Poppy Muffins

2 C flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 egg

1/2 C sugar

4 Tbsp melted butter

1 1/4 C evaporated canned milk

1 1/2 Tbsp poppy seeds

1 tsp of almond extract

Preheat the oven to 350ºF, adjust a rack to the middle position. Spray a 12 cup regular size muffin tin with some nonstick spray.

Whisk flour, salt, baking powder, baking soda, and poppy seeds in a large mixing bowl and set aside. Whisk egg, sugar, and almond extract together until combined, then whisk in the buttermilk and melted butter.

Add the buttermilk mixture to the flour and fold to combine. There should be not large pockets of flour but small streaks may remain. Do not over mix. The batter will be fairly thick.

Divide the batter evenly into the tin. Bake for about 20 – 25 minutes or until a toothpick inserted in the center comes out clean (mine were done in 17 minutes). Flip the muffins out of the tin and cool them right side up on a cooling rack.

"Twelve Days of Christmas" - Holiday Breads

2009-12-23T07:08:00.000-08:00

on the Tenth of Christmas, my family baked for me...

10 - Buttermilk Biscuits

       Ingredients:
                 2 1/2 cups unbleached white flour
                1/2 teaspoon baking soda
               1 teaspoon baking powder
              1 teaspoon salt
             2 teaspoons oil
             1 1/2 cups buttermilk
Instructions:
Sift the dry ingredients into a medium bowl. (A note on sifting: When I see the word "sift" in a cookbook, I immediately drag out my Pyrex measuring cup, measure all the dry ingredients into it, and just mix them lightly with the measuring spoon. After all, how do you "sift" cornmeal or whole wheat flour? And I hate washing the sifter!) Whether you sift or merely combine the flour and leavenings, work the shortening into them with a fork and quickly stir in the buttermilk. (Don't overdo it. Just moisten the whole mass. Lumps are fine.)
Drop the batter onto a greased cookie sheet in big globs approximately an inch apart (this recipe makes about six large drop biscuits or several small ones). Bake at 450 degrees Fahrenheit for 12 to 15 minutes, or until tops are a crusty golden brown.
Actually, oven temperatures are never as important as they seem. After a year of adjusting to a wood stove (and feeling somewhat like an animal trainer — who's mastering whom?) I've found that the only rule is to stick the pan in when the oven's had some time to warm up, and take it out when the food's done. The batch never seems to be wrecked when it cooks "too fast" or "too slow." Sure it's a bummer when the biscuits take several minutes to bake, but they still taste like biscuits.

"Twelve Days of Christmas" - Holiday Breads

2009-12-22T08:29:00.000-08:00

on the Ninth day of Christmas, my family made together...

9 - Navajo Fry Breads

"Twelve Days of Christmas" - Holiday Breads

2009-12-21T07:46:00.000-08:00

on the eighth day of Christmas, my family baked together...

8 - Christmas Cakes

2 cups dried currents

1 cup golden raisins

1 cup dark raisins

1/4 cup maraschino cherries (cut in half)

1/4 cup chopped dates

3 tablespoons apple cider

1 cup flour

1/2 teaspoon salt

1/4 teaspoon nutmeg

1/4 teaspoon cinnamon

1 cup unsalted butter

1 cup brown sugar

4 large eggs

1/4 cup chopped Almonds

1/4 cup chopped walnuts or pecans

1/4 cup grated lemon zest

1/4 cup grates orange zest

You need to begin this cake the night before you want to bake it. Mix the dried fruit and zests, place it in a mixing bowl and mix in the apple cider (brandy was used in the old English recipe) as evenly and thoroughly as possible. Cover the bowl with a clean tea cloth and leave the fruit aside to absorb the cider for 12 hours.

Next day pre-heat the oven to 350*. Now begin the cake by sifting the flour, salt and spices into a large mixing bowl, lifting the sieve up high to give the flour a good airing. Next, in a separate large mixing bowl, whisk the butter and sugar together until it's light, pale and fluffy. Now beat the eggs in a separate bowl and add them to the creamed mixture a tablespoonful at a time; keep the whisk running until all the egg is incorporated. If you add the eggs slowly by degrees like this the mixture won't curdle. If it does, don't worry, any cake full of such beautiful things can't fail to taste good!

When all the egg has been added, fold in the flour and spices, using gentle, folding movements and not beating at all (this is to keep all that precious air in). Now fold in the fruit mixture and chopped nuts. Next, using a large kitchen spoon, transfer the cake mixture into the prepared bread tins, spread it out evenly with the back of a spoon and, if you don't intend to ice the cake, lightly drop the whole blanched almonds in circles or squares all over the surface. Finally cover the top of the cakes with foil, do not seal the foil, just lay on top so that the cakes can rise and get air.

Bake the cake for 4½-4¾ hours. Sometimes it can take up to ½-¾ hour longer than this, but in any case don't look till at least 4 hours have passed. Cool the cake for 30 minutes in the tin, then remove it to a wire rack to finish cooling. When it's cold 'feed' it – make small holes in the top and base of the cake with a cocktail stick or small skewer, then spoon over a few teaspoons of cider or brandy, decorate with icing of choice and enjoy.

"Twelve Days of Christmas" - Holiday Breads

2009-12-19T12:00:00.000-08:00

on the seventh day of Christmas, my family baked together...

7 - Garlic Twists

(bread machine recipe)

Ingredients

1 1/8 cups water (70 to 80 degrees F)
2 tablespoons olive or canola oil
3 tablespoons grated Parmesan cheese
2 tablespoons sugar
3 teaspoons garlic powder
1 1/2 teaspoons salt
3/4 teaspoon minced fresh basil
3 cups bread flour
2 teaspoons active dry yeast
1 tablespoon butter or stick margarine, melted

Directions

In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a lightly floured surface. Divide into 20 portions. Shape each into a ball; roll each into a 9-in. rope. Place on greased baking sheets. Cover and let rise in a warm place for 40 minutes or until doubled. Bake at 350 degrees F for 18-22 minutes or until golden brown. Remove to wire racks. Brush warm breadsticks with butter.

"Twelve Days of Christmas" - Holiday Breads

2009-12-17T11:18:00.000-08:00

On the Sixth Day of Christmas, My Family baked for me....

6 -Potato Rolls

                                                            Ingredients:
                                                       4 cups flour
                                                       1 cup instant Potato flakes
                                                       1 tbsp sugar
4 tsp chives
2 tsp salt
2 pkg. active dry yeast
2 cups milk
1/2 cup sour cream
2 eggs

In a large bowl, combine 1 1/2 cups flour, potato flakes, sugar, chives, salt and yeast; blend well. In small saucepan, heat milk, sour cream until very warm (120* to 130*F) Add warm liquid and eggs to flour mixture.

Blend at low speed until moistened; beat 3 mins at med. speed. Stir in an additional 3 to 3 1/2 cups flour until a stiff dough forms. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85*F) until light and doubled in size, about 45 to 55 mins.

Generously grease 13x9-inch pan. On well-floured surface, toss dough until no longer sticky. Divide dough into 24 pieces; shape into balls. Place in prepared pan. Cover; let rise in warm place until light and doubled in size, about 30 to 35 mins.

Heat oven to 375*F. Bake 25 to 35 mins or until golden brown. Immediately remove from pan; cool on wire rack. If desired, lightly dust tops of rolls with flour.

"Twelve Days of Christmas" - Holiday Breads

2009-12-17T10:28:00.000-08:00

on the Fifth day on Christmas, I surprised my family with...

5- Sticky Buns
(Bread Machine Recipe)

Ingredients
* 1 1/4 cups milk
* 1 teaspoon vanilla extract
* 3 tablespoons butter
* 3 cups all-purpose flour
* 3 tablespoons sugar
* 1 1/4 teaspoons salt
* 2 teaspoons instant yeast
* 3/4 cup brown sugar
* 1 tablespoon cinnamon
* 6 tablespoons butter
* 1/3 cup butter
* 1 cup brown sugar
* 1/4 cup light corn syrup
* 1 cup pecans, chopped

1. Place the flour, white sugar, salt, yeast, milk, vanilla, and 3 tablespoons of butter into your bread machine as directed in your user's manual. Program it for the "Dough" cycle.
2. While the dough is mixing, prepare the filling by mixing the 3/4 cup brown sugar and cinnamon together. Let the 6 tablespoons of butter come to room temperature.
3. Grease the bottom and sides of a 13"x9" baking pan.
4. When the dough cycle is nearly finished, make the caramel topping by combining the 1/3 cup butter, 1 cup brown sugar, and corn syrup in a small pan over moderate heat. Heat and stir just until the syrup is dissolved, then pour it into the baking pan and spread it out. Sprinkle the chopped pecans over the caramel.
5. When the dough cycle ends, remove the dough and place on a lightly floured surface. Roll it out to make a 12" by 15" rectangle.
6. Spread the softened butter across the dough, leaving a 1-inch border on all sides. Sprinkle the cinnamon mixture over the butter.
7. Roll up the dough like a jelly roll, lengthwise. Pinch the seam closed.
8. Cut the dough into 1 1/2" sections and place them in the baking pan, close together, with the spiral cut down.
9. Cover the buns tightly with plastic wrap and refrigerate overnight.
10. In the morning, take the pan out of the refrigreator while you preheat the oven to 350 degrees.
11. After the dough has been out of the refrigerator about 20-30 minutes, bake at 350 degrees for about 30-35 minutes, or until buns are nicely browned on top.
12. Remove from the oven, then place a wire rack on top the pan. Place another baking sheet or pan over that. While firmly holding these three together, flip the buns over, being careful not to let the hot caramel drip on you.
13. Let the buns cool 20-30 minutes before serving.

NOTE: If you prefer to bake them right away, let the buns rise at room temperature, lightly covered with plastic wrap, about 45 minutes or until they are puffy and the tops are about as high as the pan itself.

"Twelve Days of Christmas" - Holiday Breads

2009-12-16T10:08:00.000-08:00

On the fourth day of Christmas, my family baked together....

4 - Christmas Scones

Ingredients

1 teaspoon ground cinnamon
1/4 cup + 1 tablespoon sugar
1 1/2 cup all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) margarine or butter
1/2 cup dried cranberries or
1/4 cup sour cream
1/4 cup orange juice
1 teaspoon grated orange peel
1 teaspoon grated lemon peel

Preheat oven to 400 degrees F. Grease large cookie sheet. In cup, with fork, mix cinnamon and 1 tablespoon sugar; set aside.
In medium bowl, mix flour, baking powder, salt, and 1/4 cup sugar. With pastry blender or two knives used scissor-fashion, cut in margarine or butter until mixture resembles coarse crumbs. Stir in dried cranberries, sour cream, orange juice, orange & lemon peel just until ingredients are blended.
Turn dough onto lightly floured surface; with floured rolling pin, lightly roll dough to 1/2-inch thickness. Cut out scones with 3-inch star-shape cookie cutter. With pancake turner, place scones 2 inches apart on cookie sheet. Press trimmings together; roll and cut as above. Sprinkle scones with cinnamon mixture.
Bake scones 10 to 12 minutes until golden. Serve scones warm. Or cool scones on wire rack; wrap in single layer with foil. Just before serving, reheat if desired.

"Twelve Days of Christmas" - Holiday Breads

2009-12-15T12:48:00.000-08:00

On the Third Day of Christmas, My Family Baked Together....

3 - Limpa Loaves

(Swedish Rye Loaves)

Ingredients

-		2 packets dry yeast, or 4 teaspoons
-		2 cups water, divided
-		1/2 teaspoon sugar
-		2 cups rye flour, preferably dark
-		3 cups wheat flour, plus more as needed (white, whole grain, or a mixture)
-		1 tablespoon anise seed
-		2 tablespoons vegetable oil or other shortening
-		1 tablespoon salt
-		1/4 cup molasses
-		1/4 cup sugar
-		2 tablespoons freshly grated orange zest
		cornmeal, for dusting baking pan

Directions

In a large bowl, mix 1/2 cup warm water and 1/2 teaspoon sugar. Sprinkle with 2 packets dry yeast and let stand until foamy, about 10 minutes.
Add remaining water and 1 cup wheat flour to yeast mixture. Mix vigorously for several minutes, then let stand while preparing remaining ingredients.
Crush anise seed slightly, to release flavor. Grate orange peel. Mix rye flour, remaining wheat flour, and salt. Set aside.
Add molasses, sugar, shortening or oil, orange zest, and anise seed to yeast mixture. Mix in well and begin adding flour mixture, about 1/2 cup at a time, mixing after each addition.
Flour a work surface and scrape dough onto it. (If dough is too sticky to handle, mix in another 1/4 cup flour). Knead dough for at least 5 minutes, flouring work surface as necessary. Use the smallest amount of flour possible, since dough shouldn't be dry.
Put kneaded dough in a bowl about twice as big as the dough ball. Cover with a damp cloth and let rise in a warm place until about 1 1/2 times original size. This may take an hour or more, depending on temperature.
Punch dough down by pressing your fist into it in several places, turn dough over in bowl, and let rise again for about an hour.
Remove from bowl, divide in half and form into flattened rounds about 7 inches across. Dust a baking sheet or stone with cornmeal (be generous with the cornmeal) and put the loaves on the sheet with several inches between them. With a razor blade or very sharp knife, make 3 slits across the surface of each loaf. Cover and let rise until almost doubled..
Preheat oven to 375° F. Bake loaves until they sound hollow when tapped on the bottom, about 35 minutes.
When done, remove from pan and cool on a rack.

"Twelve Days of Christmas" - Holiday Breads

2009-12-14T08:27:00.000-08:00

On the Second day of Christmas, my Family baked together.....
2 - French Baguettes

Ingredients:

6 cups all-purpose flour

2 1/2 (.25 ounce) packages active dry yeast

1 1/2 teaspoons salt

2 cups warm water (110 degrees F/45 degrees C)

1 tablespoon cornmeal

1 egg white

1 tablespoon water

Directions:

1.	In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.
2.	On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.
3.	Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
4.	Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.
5.	With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.

"Twelve Days of Christmas" - Holiday Breads

2009-12-13T09:17:00.000-08:00

On the first day of Christmas, my family baked together....

1 - BOSTON BROWN

It is no coincidence that the method used to bake this bread, known as steaming, is similar to one used by the native Indians of New England, who taught us how to use corn as a grain for bread. The most famous of our region's breads, this wholesome blend of wheat, rye, and yellow corn flours is suitable for our diets today as it was 300 years ago.

1 - 2 tablespoon unsalted butter for greasing
1 1/2 cups brown-bread flour*
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup dark molasses
1 cup milk
1/2 cup dried currants or raisins (sometimes they used dried cranberries)

Preheat the oven to 325 degrees. Next generously grease a 1-quart pudding mold or 1-pound coffee can. Combine the flour, baking soda and salt in a mixing bowl. Stir in the molasses and milk. Fold in the currants. Fill the mold or coffee can with batter. It should come up about two-thirds of the way. Cover the top with foil and tie securely with a string to make it airtight. Place in a deep baking pan and fill the pan with boiling water, to come halfway up the side of the mold. Place in the preheated oven and allow to steam for 2 hours, checking the water level after 1 hour. Add more boiling water if needed. Check by sticking a skewer into the bread; it will come out clean when done. Remove string and foil and allow cooling for 1 hour before unmolding.

*A specialty of New England, brown-bread flour is a mixture of whole wheat, rye and cornmeal or johnnycake meal. It can be purchased already mixed or made by simply combining equal parts of wheat and rye flour and yellow cornmeal.

The "Twelve Days of Christmas"....

2009-12-12T07:05:00.000-08:00

At our house we like to celebrate the "Twelve Days of Christmas" by doing random acts of kindness and service, starting on the 13th of December and then ending Christmas Eve. Each year our family does something different to celebrate the "Twelve Days of Christmas" and this year our our son is into learning how to bake bread. So we decided it would be fun to do the "Twelve Days of Christmas" Holiday Bread Style.... Starting Tomorrow and each day after (for 12 days of course) you will find a recipe for Holidays Breads. Please feel free to join in the fun and have a wonder Holiday Season......

Barefoot Bloggers - Croissant Bread Pudding - Dec. 10th

2009-12-10T07:47:00.000-08:00

Bread Pudding has got to be one of my all time favorite desserts. I never really had it has a child, but as an adult and huge fan of the "Old English" style recipes, I learned very quickly that this dessert was very easy, very good and a great way to use up the not-so-kid friendly heels of loaves of bread. I have always made mine with bread and covered it with a light cream sauce, but when we moved to South Carolina, we discovered that the secret main stay of a good bread pudding was day old croissants and the White Chocolate Rum sauce that is drizzled over the top. SO.. in honor of my new Friends of the South and tribute to al the Barefoot Bloggers, I give you my version of Ina Garten's....

Croissant Bread Pudding

Ingredients

3 extra-large whole eggs
8 extra-large egg yolks
5 cups half-and-half
1 1/2 cups sugar
1 1/2 teaspoons pure vanilla extract
6 croissants, preferably stale, sliced horizontally
1 cup raisins

Directions

Preheat the oven to 350 degrees F.

In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, sugar, and vanilla. Set the custard mixture aside. Slice the croissants in half horizontally. In a 10 by 15 by 2 1/2-inch oval baking dish, distribute the bottoms of the sliced croissants, then add the raisins, then the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or they will burn while baking. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently.

Place the pan in a larger one filled with 1-inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature.

New.."From The Pantry" Challenge. Week #48

2009-12-10T06:27:00.001-08:00

"Cut Glass Salad"

Ingredients:

1 (3 ounce) box lime gelatin
1 (3 ounce) box blue gelatin
1 (3 ounce) box orange gelatin
1 (3 ounce) box cherry gelatin
2 (3 ounce) boxes lemon gelatin
Water
1 1/2 single packages graham crackers
1/2 cup (1 stick) margarine
1 cup granulated sugar
1 (20 ounce) can crushed pineapple
1 large cool whip
2 cups Whipped Cream (sweetened 1/4 of the sugar)

Make each box of lime, blue, orange, cherry and 1 box of lemon gelatin according to package directions using 1 1/2 cups boiling water. Pour each flavor into a greased 8-inch square pan and chill in refrigerator until set. Cut into 1/2-inch cubes.

Crush graham crackers and mix with margarine and 1/4 cup sugar. Save 1/2 cup of the graham cracker mixture and set aside. Press remaining graham cracker crumbs into bottom of a cold-cut keeper or 9 x 13-inch baking dish.

Drain juice from crushed pineapple and add water to juice to make 1 cup. Dissolve the other box of lemon gelatin in 1 cup of warm water and add pineapple juice. Chill until almost set, will be chunky when stirred. Stir in pineapple.

Fold together cool whip, whipped cream, lemon pineapple mixture. Next lightly fold in gelatin cubes. Stir easy as to not break up the gelatin cubes. Pour into prepared pan and sprinkle reserved 1/2 cup crumbs on top. Chill in refrigerator until set, at least 2 hours.

Makes 10 to 12 servings.

Pumpkin Nut Dip

2009-11-28T18:11:00.000-08:00

INGREDIENTS
* 1 (8 ounce) package cream cheese, softened
* 1 cup confectioners' sugar
* 1 small jar of marshmallow fluff
* 1 (15 ounce) can solid pack pumpkin
* 1 tablespoon ground cinnamon
* 1 tablespoon pumpkin pie spice
* 1/4 cup of chopped walnuts
* 1 teaspoon frozen orange juice concentrate

DIRECTIONS

1. In a medium bowl, blend cream cheese, fluff and confectioners' sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, pumpkin pie spice, nuts and orange juice until smooth and well blended. Chill until serving.

Five Dollar Dinner Challenge... #4

2009-11-27T14:41:00.000-08:00

Left-Over Turkey Stir-Fry Salad

1 cup cooked turkey (cube)

1/8 tsp. salt

pinch of black pepper

1/4 cup Toasted Sesame Dressing, divided

4 cups spring mix salad greens

1 small can of mandarin oranges (drained)

1/2 cup diagonally cut snow peas

2Tbsp. Slivered Almonds

1 small carrots, (sliced thin)

HEAT nonstick skillet on medium-high heat. Add turkey; warm 3 minutes or until lightly browned. Reduce heat to medium-low; cover with half of the dressing, salt and pepper.Cook for 2 more minutes.
ARRANGE lettuce, oranges, peas, Turkey, almonds and carrots on two serving plates. Drizzle with remaining dressing.

Happy Thanksgiving Everyone!

2009-11-26T09:51:00.001-08:00

Make-Over Monday.... LOW- CAL Snack Mix

2009-11-23T09:15:00.000-08:00

Having my Computer down off and on over the passed couple weeks has been a total and complete drag and when I can busy myself in my spare time on the computer I don't munch as much, therefore I don't gain weight as fast. So, for my recipe this week I thought I would post my new favorite "Computer Down" snack mix.

Quick & Easy Snack Mix
Makes:16 (1/2-cup) servings

4 cups air popped popcorn
1 cup raisin bran
2 cups TEDDY GRAHAMS Graham Snacks, any flavor
1 cup diced dried fruit mix (I like the tropical mix)

1/4 cup sliced almonds
MIX all ingredients in large bowl. Store in airtight container or ziplock bag.

Sunday....

2009-11-22T09:09:00.000-08:00

"Around the World in Eighty Days"... Last Week... We're Back in England

2009-11-20T08:57:00.000-08:00

We have returned to England in our goal of Eighty Days. This will be our last post for this Unit. We have enjoyed sharing our travels and experiences with all of you and hope that that you will return often as we continue to explore the world and joys of food around us. We are going to continue to post our experiences and recipes as we continue our educational journeys.

TOAD - IN - THE - HOLE

What You Need:

12 slices of bread (two for each person)
1 Tbsp. margarine, softened
1 cup Shredded Cheddar Cheese, divided
6 eggs
6 slices Bacon, cooked, crumbled

What You Need to do:
PREHEAT oven to 400°F. Cut hole in center of each of 6 of the bread slices, using 1-1/2-inch cookie cutter or rim of drinking glass. Discard removed bread circles or reserve for another use.
SPREAD remaining bread slices with margarine. Place, margarine-sides down, in 13x9-inch baking dish; sprinkle with 1/2 cup cheese. Top with cut-out bread slices to make four sandwiches. Break 1 egg into each hole. Sprinkle with remaining 1/4 cup cheese and the bacon.
BAKE 15 to 20 min. or until cheese is melted and eggs are set.

"Tuesday's with Dorie" Challenge.... "Sugar-Topped Molasses Spice Cookies "

2009-11-17T13:39:00.000-08:00

These cookies sounded really good and I was thinking that since my hubby likes ginger snaps and molasses cookies, he might like these. We are enjoying them now AND they are very tasty. The recipe can be found in "Baking: From My Home to Yours", by Dorie Greenspan, on pages 76 and 77.

Note to self: Next time cut the brown sugar down to 3/4 cup

Sunday...

2009-11-15T13:47:00.000-08:00