recipes that will take you away...

pomegranate salad

2011-11-11T08:38:00.003-07:00

A wonderful addition to any dinner!!

1 cup heavy whipping cream, whipped
2 heaping tablespoons of powdered sugar
1 dash of pure vanilla extract
1 cup pomegranate arils
2 apples, diced
2 bananas, sliced

Add the sugar and vanilla to the whipped cream, Taste to make sure sweetness is good, if needed add more powdered sugar. Mix the fruit and creammtogether and serve... ENJOY!!

crock pot sweet potatoes

2011-11-10T14:59:00.001-07:00

A great addtion to any Thanksgiving or dinner table!!

8-10 sweet potatoes, chopped into 1' cubes
4 apples, chopped into 1' cubes
1/2 cup pure maple syrup
1/4 cup heavy cream
4 tablespoons dark brown sugar
4 tablespoons butter, melted
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoons ground clove
salt and pepper to taste

Place apples and sweet potatoes in a crock pot or slow cooker. Mix maple syrup, melted butter and cream and pour over. Combine spices and brown sugar and sprinkle on top of the potatoes and apples. Cook on low for 4 to 5 hours. If you like the marshmallow topping on your sweet potatoes about 30 minutes before serving, liberally sprinkle mini marshmallows over the sweet potatoes and recover. Serve and ENJOY!!

shrimp and steak kabobs

2011-07-02T18:31:00.002-06:00

A yummy surf and turf for your bbq!!

2 lb. beef sirloin steak, cut into 1 inch squares
1/2 lb. mushrooms, cleaned
1 Green, Red and Yellow Bell pepper, cut into 1 inch squares
1 Sweet Onion, cut into 1 inch squares
12 jumbo shrimp, peeled and deveined

Basting Sauce
1/4 c. melted butter
2 tbsp. white wine
1/2 tsp. seasoning salt
1/4 tsp. pepper

Alternately thread steak cubes, shrimp, mushrooms, peppers and onions on 4 metal 12 inch skewers. Mix together basting sauce. Cook kabobs over medium heat for 15-20 minutes, basting with butter mixture occasionally. Enjoy!!

summertime corn and avocado salad

2011-06-24T09:56:00.001-06:00

Fresh and delicious, the perfect side for any summertime barbecue!!

6 ears corn
2 cups halved cherry tomatoes
1/2 cup thinly sliced red onion
1 large avocado, cut into 1/2-in. cubes
1/3 cup chopped fresh basil leaves
2 tablespoons Champagne vinegar
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

In a large pot of boiling water, cook corn until warmed through, 3 to 5 minutes. Rinse with cold water until cool. Meanwhile, combine tomatoes, onion, avocado, and basil in a large bowl. In a small bowl, combine remaining ingredients to make the vinaigrette, whisking until blended. Cut corn kernels off cobs and add to salad, then pour in vinaigrette and toss gently to combine.

rice crispy ice cream sandwiches

2011-06-23T08:32:00.000-06:00

A fun twist on a favorite summertime treat!!

4 tablespoons butter

1 bag of marshmallows (10 ounces)
1 teaspoon vanilla extract
6 cups crisped rice cereal
1 quart of your favorite ice cream or frozen yogurt

Coat a 9- by 13-inch pan with nonstick cooking spray. Set the pan aside. Coat a medium saucepan with nonstick cooking spray and melt the butter and marshmallows in it over medium-low heat, stirring continuously. Stir in the vanilla extract. Add the cereal. Remove the pan from the heat and stir the mixture until it forms a large ball. Spoon and press the mixture into the 9- by 13-inch pan. Chill the pan for 10 minutes. Then cut the crisped rice treats into twelve 2-inch squares. Peel the container away from the ice cream. Working on a waxed-paper covered surface, slice the ice cream into six 2- by 2- by 1-inch blocks with a warm knife. Sandwich each one between 2 crispy squares and lightly press the layers together. Enjoy!!

renee's summer old fashioned peach ice cream

2011-06-20T13:28:00.000-06:00

As soon as it's peach season my boys ask for this. It is amazing and it will quickly become a favorite at your home too!!

2 1/2 pounds fresh peaches - peeled, pitted and chopped
1/2 cup white sugar
1 pint half-and-half cream
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 teaspoon pure vanilla extract
2 cups whole milk, or as needed

Blanch ripe peaches in boiling water and peel. Puree peaches with the sugar and half-and-half in small batches in a blender or food processor. In a gallon ice cream freezer container, mix together the peach mixture, sweetened condensed milk, evaporated milk, and vanilla. Pour in enough whole milk to fill the container to the fill line, roughly 2 cups. Follow the manufacturer's instructions to freeze the ice cream. Enjoy!!

zabaione (italian cutard)

2011-06-20T08:25:00.000-06:00

This is an easy and amazing dessert that I had several times in Italy, you will love it!! Buon Appetito!!
6 egg yolks
2/3 cup sugar
18 Tbl Marsala wine

Beat the yolks and the sugar until the mixture is palest yellow tending towards white, then beat in the Marsala and cook over a double boiler. Do not let it reach a boil, but remove it from the fire as soon as it thickens. When it has cooled to merely warm, you can, if you like, fold in an egg white beaten to very firm peaks. Serve over fresh berries and sprinkle with nutmeg!!

strawberry italian ice

2011-06-20T05:34:00.005-06:00

This is perfect for a hot summer day and so refreshing you might just skip the ice cream!!

1 cup sugar
3/4 cup water
1 tablespoon finely shredded orange peel
2 teaspoons finely shredded lemon peel
1-1/2 teaspoons finely shredded lime peel
1/3 cup fresh orange juice
tablespoons fresh lemon juice
2 tablespoons fresh lime juice
4 cups sliced fresh strawberries

In a medium saucepan combine sugar, water, and peels. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes. Cool slightly. Strain and discard peels. Stir in orange, lemon, and lime juices. In a blender container or food processor bowl combine half of the juice mixture and half of the strawberries. Cover and blend or process with several on/off turns or until nearly smooth (leave some small chunks of strawberries). Transfer to a 2-quart freezer container. Repeat with remaining juice mixture and strawberries. Cover and freeze 6 hours or overnight, stirring once after freezing for 3 hours. To serve, scrape across frozen mixture with a large spoon and place into individual serving dishes (if mixture is too firm, let stand at room temperature 20 to 30 minutes). Makes about 8 servings.

turkish meat shish kebab marinade's

2011-06-04T11:40:00.003-06:00

While at The Grand Bazaar in Istanbul, Turkey we stopped at this little Turkish cafe and had a variety of grilled Turkish meats, vegetables and bread! It was fun to try authentic foods from the region and the meats were marinated all so differently. Below are several choice's for all kids of meats... Tadını çıkar!!

2 lbs cubed chicken breast
3 tablespoons lemon juice
1 tablespoon olive oil
2 cloves garlic, finely chopped
1/4 teaspoon cumin
1/2 teaspoon pepper
1/8 teaspoon cayenne

In a medium bowl, combine all ingredients. Allow chicken to marinate for 2-24 hours, covered in the refrigerator.

4-6 chicken breasts
1 cup plain yogurt
1 tablespoon paprika
1 teaspoon ground cinnamon or 1 tablespoon ground cumin
1/4 teaspoon cayenne pepper (to taste)
4 garlic cloves, minced
1 lemon, juice of
6 tablespoons olive oil
1/2 teaspoon fresh ground black pepper
1/2 cup grated onion

Combine all ingredients in a non-reactive bowl. Add chicken, cover & refrigerate 6 hours or overnight. Grill, broil or bake chicken as desired.

1/2 Cup Olive Oil
1 Lemon Lemon Juice
2 Onions -- crushed
2 Bay Leaves
2 Teaspoons Dried Rigani
2 Large Tomatoes -- crushed
Salt And Pepper -- to taste

Marinate choice of meats and vegetables 4-12 hours, the longer the better, grill on skewers or under broiler.

1/2 Cup Olive Oil
2 Large Onions -- crush
1 Teaspoon Cinnamon
Salt And Pepper -- to taste

Marinate choice of meats and vegetables 4-12 hours, the longer the better, grill on skewers or under broiler.

1/2 Cup Yogurt
1 Large Onion -- crushed
Salt And Pepper -- to taste

Marinate choice of meats and vegetables 4-12 hours, the longer the better, grill on skewers or under broiler.

tava (turkish stew)

2011-06-04T11:28:00.001-06:00

An easy and yummy Turkish delight :)

2 tablespoons olive oil, divided
1 1/2 pounds skinless, boneless chicken breast halves cut into 1 inch cubes
1/2 (12 ounce) jar roasted red bell peppers, drained
1 (14.5 ounce) can diced tomatoes with juice
1 (6 ounce) jar mushrooms, drained
1 onion, diced
1 tablespoon minced garlic
salt and pepper to taste
1 (16 ounce) package shredded mozzarella cheese

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish. Heat 1 tablespoon oil in a skillet over medium heat, and cook the chicken until juices run clear. Puree the roasted red peppers in a blender or food processor until smooth. In the prepared casserole dish, mix the cooked chicken, roasted red peppers, tomatoes, mushrooms, onion, and garlic. Season with salt and pepper. Drizzle with remaining 1 tablespoon olive oil, and top with mozzarella cheese. Bake 30 minutes in the preheated oven, until cheese is melted and bubbly.

bazlama... turkish flat bread

2011-06-04T05:44:00.000-06:00

In Turkey the food was always accompanied by this amazing flat bread...it is soooo yummy!

1 1/2 cups flour
¾ teaspoon salt
1 1/2 Tbs yeast (less if very active yeast)

Sift flour and salt together in a large bowl and make a well in the centre. Dissolve yeast in the water then add to flour mixture and mix until a soft dough is formed. Turn out on a lightly floured surface and knead for 4-5 minutes or until smooth and elastic. Place in a lightly oiled or floured bowl, cover with lightly oiled plastic film and leave to rest for about 30 minutes.
Divide in four and press or roll out to 10cm rounds. Heat a large flat-based pan over a medium heat. Lightly oil the pan and cook bazlama for 4-5 minutes. Turn over and cook for a further 3-4 minutes.

baklava (traditional greek pastry)

2011-06-02T09:35:00.001-06:00

While in Athens we visited this awesome bakery and had the most amazing baklava! It was the best I had ever had so fresh, sweet and nutty... I crave it everyday!! απολαύσει!!

4 c. walnuts, finely chopped or ground
1/2 c. sugar
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tsp. grated lemon rind
1 lb. filo pastry sheets
1 c. butter, melted
Honey syrup

Preheat oven to 325 degrees. Lightly grease an 11 x 17 x 1 1/2 inch pan. Mix ground walnuts with sugar, spices and lemon rind in medium bowl. Cut filo sheets to fit pan. Keep filo sheets moist and flexible by covering with a damp cloth. Brush 12 filo sheets lightly with melted butter and place in bottom of pan. Spread 1 cup of walnut mixture over top sheet. Cover with 4 sheets of filo after brushing each with butter. Then repeat layers. Make top layer with 8 sheets of filo after brushing each with remaining butter. With small, sharp knife, cut lengthwise through first layer to make strips 1 1/2 inches wide. Then make diagonal cuts 2 inches apart in top layer to form diamonds. Bake on rack above center of oven for 1 hour, until well browned.

Remove from oven and cut through the first cuts, cutting to the bottom of the pan. Spread top with cold honey syrup (use recipe below). Let stand until completely cold before removing from pan.

HONEY SYRUP

1 c. honey
1/2 c. sugar
1/2 c. water
1 tbsp. lemon juice

Combine honey, sugar and water in small saucepan. Heat, stirring until sugar dissolves. Remove from heat and stir in lemon juice. Cool thoroughly before using. Makes 1 1/2 cups.

mussels & pernod cream sauce

2011-05-31T09:29:00.001-06:00

While in Nice, France we had lunch at this charming little cafe and I had the most amazing mussels!! They were in a Pernod cream sauce and I have been dreaming about them ever since. They are a great main course or appetizer :) Jouir de!!

1 Tbsp butter
1 fennel bulb
2 shallots, minced
4 cloves garlic, minced
1/2 bottle white wine
1/2 cup good quality heavy cream
2 tsp Pernod (French licorice flavored liqueur)
1 bag mussels
Kosher Salt
Fresh ground pepper

Clean mussels completely, you can find the how to here...(http://whiskusaway.blogspot.com/2009/07/mussels-in-creamy-garlic-sauce.html)

In a large pot, melt butter and cook fennel and shallots over low heat with a little salt until soft, about five minutes. Add garlic and continue to cook. Season with salt and pepper. Add Pernod and reduce. Add white wine and cream. Bring to a boil, then reduce to a simmer. Add mussels and cover. Once they begin to open, remove them one at a time with a slotted spoon into a bowl. Pour sauce over mussels and serve. Jouir de!!

spaghetti carbonara

2011-05-30T15:05:00.004-06:00

My favorite meal in Italy had to be the Spaghetti Carbonara I had at this quaint little cafe in Tessera outside of Venice.... it was amazing and I want to go back!!

1 pound spaghetti
1 tablespoon olive oil
8 slices bacon, diced
1 tablespoon olive oil
1 onion, chopped
1 clove garlic, minced
1/4 cup dry white wine
4 eggs
1/2 cup grated Parmesan cheese
1 pinch salt and black pepper to taste
2 tablespoons chopped fresh parsley
2 tablespoons grated Parmesan cheese

In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside. Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute. Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty). Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table. Buon appetito!

prosciutto & brie panino (panini)

2011-05-30T14:47:00.001-06:00

While in Rome I noticed all these amazing sandwich carts that offered fresh panini's and other yummy "street/fast" food. I had several and quickly feel in love with the Prosciutto and Brie panini... it was amazing and so fresh!!

2 slices thinly sliced good crusty bread
3 slices brie cheese
4 pieces prosciutto

Place prosciutto on bottom piece of bread, top with cheese and second piece of bread. Putting the cheese on top allows it to melt into the rest of the sandwich rather than just out and onto the grill. Coat grill or panini press with olive oil and grill sandwich until golden brown... Enjoy!!

greek tomato & cucumber salad

2011-05-30T14:01:00.001-06:00

I had this salad when I was in Greece several times and it quickly became a favorite, you'll love it too!!

2 ripe tomatoes, quartered
1 large cucumber, chopped and halved
1/4 Kalamtata Olives
2 T Capers
1/2 cup thinly sliced red onions
1 slice Greek Feta, triangled
2 T Olive Oil
Fresh lemon juice from 1/2 lemon
1/2 tsp.lemon zest

Combine all ingredients and serve immediately... ENJOY!!

christmas cookie exchange 2010

2010-12-09T09:29:00.012-07:00

Last night was my 15th annual Christmas Cookie Exchange and it was so much fun! There were so many yummy cookies, fudge and caramel to sample and exchange and wonderful family and friends to share the night with. Can't wait until next year!

This year I made my yummy Orange Cream Cheese Chocolate Chunk cookies...

1 c butter
1 8 oz pkg cream cheese
1 c sugar
2 tsp orange zest
2 tsp pure vanilla extract
2 c flour
1 tsp salt
12 oz pkg milk chocolate chips

Heat over to 350. Blend butter, cream cheese, sugar, egg, orange zest and vanilla on low speed until creamy. Mix together four and salt and add slowly to creamed mixture. Fold in chocolate chips. Drop by tsp onto baking sheet and bake for 10-12 minutes. edges won't brown but they are done. Let cool on cookie sheet for 4 minutes and more to cooling rack. Cool completely and ice with Orange butter cream frosting. Enjoy!!

Renee's Almond Orange Buttercream Icing

1/4 c saltedsweet cream butter, softened
2 c confectioners' sugar
2 tsp orange zest
3/4 teaspoon pure almond extract
2 to 3 tablespoons fresh orange juice

In a small bowl, cream butter until light and fluffy. Beat in the confectioners' sugar, orange zest and vanilla. Add enough orange juice to achieve frosting consistency.

Merry Christmas~ Renee

renee's easy christmas mint fudge

2010-12-07T16:09:00.003-07:00

The perfect sweet for Christmas!

2 cups semi-sweet chocolate chips
1 (14 oz) sweetened condensed milk (divided)
2 teaspoons pure vanilla extract
1 cup (6 oz) white chocolate chips
1 tablespoon pure peppermint extract
1 tsp gel green food coloring

Line an 8 or 9 inch pan with wax paper. Melt chips with 1 cup of sweetened condensed milk in a sauce pan over low heat. Remove from heat and stir in vanilla. Spread half of the mixture into prepared pan and chill for about 10 minutes.(Hold remaining mixture at room temperature)Melt white candy with remaining sweetened condensed milk in sauce pan over low heat. Add peppermint extract and food coloring. Spread on chilled chocolate layer and then chill for 10 minutes longer or until firm. Spread reserved chocolate mixture on mint layer and then chill for about 2 hours. Peel off waxed paper and cut into squares. Enjoy!

candy cane christmas fudge

2010-12-07T15:16:00.003-07:00

a yummy and easy festive Christmas treat!

1-1/2 teaspoons plus 1/4 cup butter, softened, divided
2 cups sugar
1/2 cup sour cream
12 ounces white baking chocolate, chopped
1 jar (7 ounces) marshmallow creme
1/2 cup crushed peppermint candy
1/2 teaspoon peppermint extract

Line a 9-in. square pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside. In a large heavy saucepan, combine the sugar, sour cream and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; cook and stir until a candy thermometer reads 234° (soft-ball stage), about 5 minutes. Remove from the heat; stir in white chocolate and marshmallow creme until melted. Fold in peppermint candy and extract. Pour into prepared pan. Chill until firm. Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in the refrigerator. Enjoy!!

sharee's easy turkey noodle soup with homemade noodles

2010-11-30T18:59:00.003-07:00

This is my cousin super easy turkey noodle soup recipe and it is yummy!!

8 cups o water
a bunch o chicken bullion (to Taste)
3 carrots, sliced
3 celery stalks, sliced
1 onion, cooked in butter til browned
left over turkey strips
egg noodles

Bring to boil. Make egg noodles by mix eggs & flour till doughy, roll out, use pizza cutter to cut thin strips. Put noodles in boiling water one at a time. Immerse them in water, continue till you have a bunch o noodles. Add a little garlic powder and salt and pepper. Bon Appetite~ Sharee

chocolate cream pie

2010-11-24T16:28:00.003-07:00

1 2/3 cups water
3 tablespoons cornstarch
5 tablespoons cocoa
1 (14 ounce) can sweetened condensed milk
3 egg yolks, beaten
2 tablespoons butter
1 teaspoon vanilla
1 9 inch baked pie shell

In medium sauce pan mix water, cornstarch and cocoa until smooth. Stir in condenced milk and egg yolks and ook until thick.Stir in 2 tablespoons butter and vanilla. Cool slightly (stirring occasionally) and pour into baked pie shell. Chill for about 1 hour and top with whipped cream and dust with coca. Enjoy!!

lemon cream pie

2010-11-24T16:18:00.002-07:00

1-1/4 cups graham crackers crumbs (about 7 whole crackers)
1/4 cup butter, melted
1 tablespoon plus 3/4 cup sugar, divided
5 tablespoons cornstarch
1/8 teaspoon salt
1 cup water
2/3 cup buttermilk
1/2 cup egg whisked
1/2 cup lemon juice
2 teaspoons grated lemon peel
2-1/2 cups whipped cream, whipped

In a small bowl, combine the cracker crumbs, butter and 1 tablespoon sugar. Press onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray. Bake at 350° for 8-10 minutes or until golden brown. Cool on a wire rack.
In a heavy saucepan, combine the cornstarch, salt and remaining sugar. Gradually stir in water and buttermilk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot filling into egg substitute. Return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat. Stir in lemon juice and peel. Pour into crust. Cover and refrigerate for at least 4 hours. Just before serving, spread whipped cream on top. Enjoy!!

renee's best roast turkey gravy

2010-11-19T14:16:00.004-07:00

Here are two basic ways of making gravy from roast drippings, one using corn starch, the other using flour. In each case, you start with the roast drippings. You may have much more drippings than you need for the amount of gravy you want to make. You can follow this guideline - for each cup of gravy you would like to make, start with a tablespoon of drippings. So, if you want to make 2 cups of gravy, drain all but 2 tablespoons of fat and drippings from the roasting pan (set aside for future use). These instructions will be for the end result of 2 cups of gravy, but you can easily divide or multiply to adjust for how much gravy you want to make.

While your turkey is roasting make your turkey stock for your gravy.

8 cup(s) water
4 large carrots, cut into 2-inch chunks
4 large stalks celery, cut into 2-inch chunks
2 medium onions, cut into quarters
2 bay leaves
Giblets and neck from turkey, excluding liver
Salt to taste

In 8-quart stockpot or sauce pot, place water, carrots, celery, onions, and bay leaves. Cover and heat to boiling on high. Add giblets, neck, and 1/2 teaspoon salt. Reduce heat to medium; simmer, uncovered, 1 hour. Strain stock into large bowl, discarding vegetables, neck and giblets. You can refrigerate stock for up to 3 days or freeze for 3 months.

Making Gravy with Corn Starch

1 Remove the roast from the pan. Place pan on stove on medium high heat. Pour off all but 2 Tbsp of the drippings in the pan.

2 Dissolve 2 Tbsp of corn starch in the minimum amount of turkey stock needed to make a thin paste - about 1/4 cup. Pour into pan with drippings and use a wire whisk or spatula (as pictured) to blend into the drippings

3 Stir with a wire whisk until the gravy begins to thicken. As it thickens, slowly add 1 3/4 cups turkey stock and 1/4 cup good quality cream to the pan. Alternate stirring and adding liquid, maintaining the consistency you want, for about 5 minutes. Taking into consideration the evaporation that is occurring while you are cooking, you will end up with about 2 cups of gravy. Season with salt, white pepper and herbs.

Gravy with Flour

1 Remove the roast from the pan. Place pan on stove on medium high heat. Pour off all but 2 Tbsp of the drippings in the pan.

2 Into the 2 tablespoons of drippings in the pan stir in 1 to 2 tablespoons of flour. Stir with a wire whisk until the flour has thickened and the gravy is smooth. Continue to cook slowly to brown the flour, and stir constantly.

3 Slowly add back some of the previously removed drippings. In addition, add 1 3/4 cups stock and 1/4 cup good qualitycream to the gravy. Season the gravy with salt, white pepper and herbs.

adding a little spice

2010-11-16T14:20:00.005-07:00

Spice Market Istanbul, Turkey!!

Discover all of the different uses for your spices. Like how to intensify their flavors, store herbs for optimal freshness and how to double a recipe without over-seasoning.

• Ground spices release their flavor more quickly than whole spices. Ground spices such as ground thyme or ground cumin can be used in recipes with short cooking times or can be added near the end of cooking for longer cooking recipes.

• Whole spices need a longer time to release their flavor. They work well in longer cooking recipes like soups and stews.

• Robust herbs such as sage, thyme and bay leaves stand up well in long cooking while milder herbs like basil, marjoram and parsley can be added at the last minute for best results.

• Rub leafy herbs in the palm of your hand to release the flavor and aroma.

• To double a recipe, increase spices and herbs by one and one-half, TASTE and then add more if necessary. In most recipes one and one-half times the seasoning will be sufficient to provide desired flavor.

• Spices such as fennel seed, cumin seed, sesame seed and white peppercorns may be toasted to intensify their flavors. Simply add the spice to a dry, non-stick, heated skillet and heat until aromatic.

• Whole spices and seeds may be best ground using a small electric coffee grinder or spice mill. A pepper mill or mortar and pestle may also be used.

Allspice... Use with meat, fish, gravy, soup and stew, pickles, spice cakes & cookies pumpkin and squash. The taste of allspice resembles a blend of spices.

Anise... Use in candies, baked goods and pork. Has a licorice-like flavor

Basil... Use in sauces, vegetables, salads, meat, seafood, egg dishes. Leaves are used fresh or dried.

Bay... Leaves Use to season meats, fish, potatoes, sauces, soups & stews. Leaves are usually used whole and removed before serving.

Caraway... Seeds Use on breads, especially rye bread; also in cheeses. Has a flavor similar to dill.

Cardamom... Use in curries, cookies & other pastries, breads, and pickles. Common in Scandinavian and Middle Eastern dishes; has a sweet, lemony flavor.

Cayenne Pepper... Use in meats, soups, sauces, chili, seafood, Mexican & Cajun dishes. Thin, red and yellow, very hot peppers are used whole, or dried and ground.

Celery Seed... Use in salads, pickles and relishes, sauces, soups and stews, and on beef. Seeds are sold as whole or ground; also combined with salt for celery salt.

Chervil... Use in egg & cheese dishes, vegetables, soups and stews, salads, and creamy sauces. Looks similar to parsley; common in French cuisine.

Chili Powder... Use in chili, sauces, curries, Mexican foods. A combination of chili peppers plus other spices, including cumin.

Chives Use... in cheese dishes, eggs, fish, sauces; as a garnish in soups, salads, and vegetable dishes. Long hollow green leaves have a mild onion flavor. Best when used fresh, but also used dried.

Cinnamon... Use in pastries, breads, cakes, cookies, pies, sauces, apples, pumpkin and squash recipes. Cinnamon sticks are sometimes used in beverages. A highly aromatic spice available as cinnamon sticks and as a ground powder.

Cloves... Use in cakes, cookies, and candies, ham, sauces, pickles and relishes. Have a strong, spicy-sweet flavor; used whole or ground. If used whole, they are removed before serving.

Coriander... Use in curry, pickles, breads, cakes, and cookies. Small fragrant seeds are used ground or whole; have a slight lemony flavor. Leaves of the same herb are known as cilantro.

Cumin... Add to curries, meats, cheeses, sausages, seafood, pickles, rice dishes, and chili. Small fragrant seeds; a main ingredient in chili powder.

Curry Powder... Use in rice, lamb, poultry, eggs, and vegetables; used in many Indian recipes. Curry powder is not a single spice, but combination of several spices such as coriander, ginger, turmeric, fenugreek seed, cumin, pepper, cloves, and other spices.

Dill... Used mainly in pickles, but can also be used in breads, soups, meats, and salads. Also known as dill weed, both the leaves and seeds of this flavorful herb are used to season foods.

File' powder... Use to thicken and add flavor to Gumbo and other Creole dishes. Heat has an adverse affect on File, so add it after a pot of food has been removed from the oven or stove. File' powder is made from dried, ground sassafras leaves. It has a root beer like flavor.

Fennel Seed... Use in pickles, pizza and spaghetti sauces, breads, cakes and cookies. A member of the parsley family, grown for its sweet seeds; has a flavor similar to anise.

Garlic... Use in meats, chicken, seafood, stews, sauces, marinades, salad dressings; used in many Italian and Chinese dishes. An herb related to the onion, used fresh or dried; also has many health benefits and medicinal uses. Its bulb is composed of several small cloves.

Ginger... Use in Oriental dishes, meat, poultry, seafood; also in squash and pumpkin recipes, cookies, cakes, and breads. Ginger root is used fresh or dried, whole, ground, or cracked; has a strong spicy-sweet flavor.

Mace... Use in cakes, doughnuts and other baked goods; fish, meat stuffings, and in pickles. Made from the coating of the nutmeg seed; used both whole and ground; has a flavor similar to nutmeg, but with a touch of cinnamon.

Marjoram... Use as a seasoning for lamb, soups, stews, fish, poultry stuffing, sausages, beans and other vegetables; alao in beverages and jellies. Also called sweet marjoram; the leaves are used whole or ground. It has a sweet, minty flavor.

Mint... Use in fruits, desserts, jellies, candies, beverages, and as a garnish. Mint leaves have a distinctive flavor and smell. It's used fresh or dried, whole or chopped.

Mustard... Used as ground mustard in salad dressings, sauces, cheese and egg dishes.

Mustard seeds are commonly used in pickles, relishes, salads, beets, cabbage, and sauerkraut. Mustard is sold as whole seeds or as a finely ground yellow powder. It has a strong, hot flavor.

Nutmeg... Use in breads, cookies, cakes, custard, pies, desserts, vegetables. Used either ground or as a whole seed, nutmeg has a sweet, aromatic flavor.

Oregano... Use in tomato dishes, pizza, spaghetti sauce; in Greek, Italian, and Mexican dishes. Ground oregano is an ingredient in many types of Italian food. It has a flavor and aroma similar to marjoram, but stronger.

Paprika... Use as a garnish for potatoes, potato salad, eggs, deviled eggs, beef, poultry, salads, and salad dressings. A mild red spice, always used ground; used not only for its flavor, but for its red color.

Parsley... Use in soups or salads as a seasoning. Goes well with almost any meat as a garnish. Parsley sprigs are used mainly as a garnish for foods and are often left untouched. It's used fresh or dried as a seasoning.

Black Pepper... Use to strengthen the flavor of meats, poultry, fish, eggs, cheese, vegetables and more. Black Pepper can be purchased as ground or as whole peppercorns. It's best when freshly ground.

Poppy Seeds... Use as a topping for rolls, breads, cookies, butters, and pastas. Poppy seeds have a crunchy, nut-like flavor. It's used as whole seeds; can also be used crushed or ground.

Rosemary... Use to season lamb, beef, veal, poultry, soups and stews, potatoes, and breads such as rosemary focaccia. Small needle-like leaves are used dried or fresh, whole or ground; has a sweet but bold aroma and flavor,

Saffron... Use in rice dishes and other Mediterranean cuisine; used in paella, bouillabaisse, and sometimes in chicken dishes. Saffron is sold as a ground powder; has a yellow color and a slightly bitter taste.

Sage... Use to season sausage, poultry stuffings, veal, pork, meat loaf, stews, and salads. An herb grown for its leaves, used as rubbed or ground; has a slightly lemony taste.

Savory... Use with lamb, beef, poultry, egg dishes, squash, beans and lentils. Leaves are used fresh, or dried as whole leaves; has a flavor similar to thyme.

Sesame Seeds... Use on bread, rolls, bagels, salads, and in stir fry. Sesame seeds are always used as whole oil seeds. Most are used on hamburger buns.

Tarragon... Use to season veal, lamb, beef, poultry, seafood, eggs, salads, dressings, mushrooms, asparagus. Leaves are used fresh or dried, whole or ground; has astrong spicy smell and taste. If using dried tarragon leaves, remove them after cooking, since once dried they will not soften again when cooked.

Thyme... Use in poultry, poultry stuffing, pork, beef, tomatoes, tomato soups and sauces. An herb used both fresh and dried, whole or ground. It has a strong, but pleasant flavor, resembling a blend of cloves and sage.

Turmeric... Use in curries, poultry, relishes, pickles, eggs, rice. A member of the ginger family; an orange-yellow powder with a mild flavor.

Have fun and enjoy adding a little SPICE!!

cooking with herbs

2010-11-16T14:00:00.005-07:00

Herbs greatly enhance the taste, appearance and nutritional value of the food we eat. A simple dish can be transformed into a gourmet one, in a matter of minutes, by adding some fresh herbs to compliment the main ingredients. By growing a small selection of herbs, even in pots or a window box, they will always be on hand when you need them.

STOCKS... bay, chervil, chives, parsley, rosemary, tarragon, thyme

SOUPS... bay, chervil, coriander, chives, dill, fennel, lovage, mint, parsley, sorrel, oregano, marjoram, nettle, tarragon, thyme

FISH... bay, chervil, chives, coriander, dill, fennel, lemon balm, lemon thyme, sorrel, parsley

SALMON & TROUT... basil, chervil, chives, dill, fennel, lemon balm, marjoram, sorrel, parsley, rosemary, tarragon, thyme

OILY FISH... chives, dill, fennel, lemon thyme, rosemary, savory, thyme

SHELLFISH... basil, chervil, chives, dill, fennel, marjoram, parsley, rosemary, tarragon, thyme

POULTRY... basil, bay, chervil, chives, coriander, fennel, horseradish, lemon balm, lemon thyme, marjoram, mustard, oregano, parsley, rosemary, sage, tarragon, thyme

DUCK... basil, bay, hyssop, juniper, lemon thyme, lovage, marjoram, rosemary, sage, tarragon, thyme

RABBIT... bay, chervil, chives, dill, marjoram, parsley, rosemary, sage, tarragon, thyme

PHEASANT... bay, chervil, chives, rosemary, sage, tarragon, thyme

BEEF... bay, chervil, chives, horseradish, lovage, marjoram, mustard, rosemary, sage, savory, tarragon, thyme

LAMB... bay, chervil, chives, coriander, cumin, lovage, marjoram, mint, rosemary, sage, savory, thyme

PORK... bay, chervil, chives, coriander, cumin, lovage, marjoram, mustard, rosemary, sage, savory, tarragon, thyme

HAM... bay, chervil, chives, juniper, lovage, marjoram, mustard, rosemary, sage, savory, thyme

LIVERs... bay, chervil, chives, dill, juniper, lovage, marjoram, mustard, rosemary, sage, savory, thyme

ARTICHOKES... basil, bay, chervil, coriander, dill, parsley, tarragon, thyme

ASPARAGUS... basil, chervil, dill, parsley, tarragon

AVOCADO... basil, chives, coriander, dill, parsley, tarragon

BEANS... basil, bay, caraway, cumin, dill, marjoram, oregano, parsley, rosemary, savory, thyme

BEETS... chives, dill, horseradish, mustard, parsley, tarragon

BROCCOLI... chervil, cumin, mint, mustard

CABBAGE... bay, caraway, cumin, juniper, mustard, sage, thyme

CARROTS... basil, chervil, chives, coriander, cumin, dill, fennel, marjoram, mint, parsley, rosemary, tarragon, thyme

CAULIFLOWER... bay, caraway, chives, coriander, cumin, dill, fennel, parsley

CELERY... chervil, dill, mint, parsley, rosemary, tarragon, thyme

CUCUMBER... borage, dill, mint, oregano, parsley

FENNEL... chervil, dill, mustard, oregano, parsley, tarragon

FRENCH BEANS... basil, dill, marjoram, oregano, parsley, savory, tarragon

LEEKS... chervil, chives, dill, parsley, rosemary

LENTILS... chives, coriander, cumin, mint, oregano, parsley

MUSHROOMS... basil, chervil, chives, dill, marjoram, oregano, parsley, savory, rosemary, tarragon, thyme

ONION... chives, oregano, parsley, rosemary, sage, thyme

PARSNIP... coriander, cumin, parsley, rosemary, savory, thyme

PEAS... basil, chervil, coriander, marjoram, mint, parsley, rosemary, savory, sorrel, tarragon

PEPPERS... basil, chervil, marjoram, oregano, parsley, rosemary, thyme

POTATOES... basil, chervil, chives, coriander, cumin, dill, horseradish, lovage, mint, mustard, nettle, parsley, rosemary, savory, sorrel, thyme

PUMPKIN... coriander, cumin, parsley, rosemary, savory, thyme

SPINACH... borage, chervil, cumin, coriander, lovage, marjoram, mint, mustard, parsley, sorrel

TOMATOES... basil, chervil, chives, dill, lovage, marjoram, mint, mustard, oregano, parsley, rosemary, savory, sorrel, thyme

TURNIPS coriander, cumin, parsley, rosemary, savory, thyme

RICE... basil, bay, chives, cumin, coriander, dill, lemon thyme, marigold petals, parsley, rosemary, saffron, thyme

EGGS... basil, chervil, chives, dill, fennel, marjoram, oregano, parsley, sorrel, tarragon

CHEESE... basil, chervil, chives, cumin, dill, fennel, marjoram, mint, oregano, parsley, rosemary, sorrel, tarragon, thyme

STUFFINGS... all - apart from very tough herbs

SALADS... all - apart from very tough herbs

FRUIT... angelica, anise hyssop, basil, borage, lavender, lemon balm, lemon thyme, lemon verbena, mint, sweet cicely

BREADS... anise, caraway, cumin, coriander, dill, fennel, poppy seed, rosemary, saffron, thyme

BISCUITS... anise, caraway, lavender, poppy seed, rosemary

EDIBLE FLOWERS... borage, chives, clove pinks, elder, heartsease, muskmallow, nasturtium, rose, salad rocket, sweet rocket

renee's easy holiday cheeseball

2010-11-10T14:29:00.008-07:00

this is an easy and yummy appetizer for any holiday party!!

1 cup finely shredded medium Cheddar cheese
1 cup finely shredded Swiss cheese
1 8 oz pkg cream cheese
2 TBL freshly chopped chives
2 tsp Worcestershire sauce
1/2 tsp paprika
1/4 tsp allspice
1/4 cup finely chopped candied pecans or your favorite nut

Put all ingredients in mixing bowl and beat on medium speed for about 1 minute or until well blended. Pour out onto wax paper and shape into a ball. Roll ball in chopped nuts and wrap in wax paper. Chill for at least 1 hour and serve with your favorite veggies and crackers. Enjoy!!

candy bar cake

2010-11-01T10:00:00.001-06:00

If your like me you have tonz of Halloween candy and this is so fun to make! It's great to take to potluck parties too. I change it up depending on my mood and use all kinds of different candy bars...it is so yummy and so easy!!

1 box yellow or chocolate cake mix (baked as directed)
1 can Eagle brand condensed milk
1 jar caramel topping
1 container Cool Whip
3 candy bars (Skor and Heath are my favorite) crushed

Bake cake in 13 x 9 baking pan as directed. Take completely cooled cake and poke holes with end of wooden spoon. Pour can of Eagle brand milk and jar of caramel into holes. Top cake with Cool Whip and crushed candy bars. Drizzle caramel over top enjoy!!

renee's halloween chili

2010-10-30T09:00:00.000-06:00

Chili is a Halloween tradition at our house, we enjoy it pipping hot before we head out in the cold to trick-or-treat. If we are lucky there is some to warm us up when we get back with our loot..enjoy!

2 tablespoons olive oil
2 cups chopped green bell pepper
2 cups chopped red bell pepper
1 cup chopped onion
4 garlic cloves, pressed
one med jalapeno, minced (without seeds)
one pound of ground beef (opt, I used 85% lean)
2 tablespoons chili powder
2 teaspoons cumin
2 bottles quarts size diced tomatoes (or 2 14.5 oz. cans of stewed tomatoes)
1 can (15.5 ounces) mild chili beans in sauce, undrained
1 can (15.5 ounces) kidney beans, drained and rinsed
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) garbanzo beans, drained and rinsed
1 can (7 ounces) whole kernel corn, drained
1 12 oz can of V8 regular or spicy

Toppings such as shredded cheddar cheese, sour cream and fresh onions

Heat oil in large skillet over medium-high heat until hot. Add bell peppers, jalapeno, onion, garlic, chili powder and cumin; cook until vegetables are crisp-tender, about 5 minutes. Add ground beef (opt) cook until brown. Add mixture to crock pot then add tomatoes, V8, beans and corn; mix well. Heat on low for 4 hours, stirring occasionally. Enjoy in a bread bowl with your favorite toppings!!!

autumn beef & vegetable stew

2010-09-23T08:55:00.006-06:00

Fall means... times to break out the crockpot!! Apple cider and a little bacon give this homemade beef stew great flavor.

1 1/2 pounds lean stewing beef, cut in 1-inch cubes
1 slice bacon, diced
1 cup chopped yellow onions
2 cups beef broth
1 cup apple cider
6 medium potatoes, diced
1 small bag baby carrots
2 large parsnips, peeled, trimmed, and diced
2 ribs celery, thinly sliced
1 bay leaf
1/2 teaspoon dried rosemary, crumbled
1/8 teaspoon black pepper
2 tablespoons flour
2 tablespoons cold water
1 tablespoon fresh chopped parsley

Cook bacon, beef, and onions a large skillet over medium heat until the beef is browned and bacon is cooked. Put the beef and onions in the slow cooker with the bacon, beef broth, apple cider, potatoes, carrots, parsnips, celery, bay leaf, rosemary, and pepper. Cover and cook for 7 to 9 hours. Combine flour with cold water to form a smooth mixture. Stir into the beef mixture, turn to HIGH, and continue cooking for 15minutes longer. Serves 4 to 6. Enjoy!!

homemade fruit leather

2010-09-22T15:18:00.003-06:00

I just fell in love!
I'd love to make an spiced apple cider, plum or kiwi strawberry for next time!

What flavors do you like??

4 cups of fruit
1/2 c water
lemon juice
2-4 tbs. honey
1/8 tsp cinnamon
1/2 c sugar

I added the honey and felt it needed a little more so I added half of the sugar amount as well and a little cinnamon to taste

Prepare rinsed fruit, if using apples, peaches, plums or nectarines, peel and remove pit. I used strawberries sliced in half. Add 1/2 cup of water to pan and simmer fruit for 15 minutes. Preheat oven to 250 degrees. Pour fruit mix into blender and puree. Add preferred sweeteners to taste and make sure to add lemon or lime juice to prevent fruit from browning later. Pour pureed fruit onto a cookie sheet lined with parchment paper. Place into oven for 25 minutes. Without opening oven, turn heat off with the oven door shut for 8 hours. Remove baking sheet from oven. Leather is ready when the surface is no longer tacky. Cut 12 even strips, lengthwise. Roll each strip up (with or without paper) and store in air tight container.

autumn harvest chili

2010-09-15T21:26:00.015-06:00

Autumn Harvest Chili Warms the whole family by the fireplace!!!
mmmmm

3 cans beans Black, Pinto, Kidney Beans
3 colors Whole Bell Peppers Cut
2 Whole Red Onions
2 Cans Stewed Tomatoes (No Sugar)
1 Cup Corn
10 Cloves fresh Garlic
MorningStar Farms® Breakfast Patties Organic Soy 6 Patties
MorningStar Farms® Fakin Organic Bacon Strips 6 Strips
1 1/2 t Clove Spice
1 1/2 Chile Powder
Cheyenne pepper to taste
Olive Oil

Cut the peppers & onions in half and then cut thin strips. Grill veggies with olive oil to golden brown in a stewing pot. Add rinsed beans, corn & stewed tomatoes. Cook 45 min. While cooking beans and veggies, brown the chopped breakfast patties and bacon strips in a fry pan.breakfast patties to beans. Add spices and chopped garlic.

Add bacon strips as crispy garnish.
~Serve with Homemade Pan Corn Bread.

homemade blender tomato soup

2010-09-15T13:49:00.008-06:00

This is one yummy soup. And surprisingly easy. Once you make this, you'll never be able to go back to canned soups!!

10 Roma Tomatoes
1 White Onion
1 Red Bell Pepper
3 tbs Olive Oil for Grilling Onion and Pepper
8 Garlic Cloves
1 1/2 tbs dried Basil (to tell you the truth, I'm just guessing here cause I just throw it in :)
1 tbs Dried Oregano
1 tsp Dried Parsley
1/2 tsp Thyme
1/4 tsp Cayenne Pepper
1/2 tsp Garlic Powder
Salt and Pepper to Taste
Fresh Basil for Garnish
French Bread

Get out your best blender. We use a VitaMix Blender. Wash and cut out stems on tomatoes and put in blender on high. Blend till hot. While tomatoes are blending, cut the onion and pepper in big chunks, put olive oil in frying panand grill onion and pepper on high till golden brown. Add all spices and garlic. Blend for 10 seconds
onion and pepper and blend for 5 sec. We want this to be chunky. Taste to see if you have enough spices. Add more if needed When ready to serve, add fresh basil.
Toast french bread and ENJOY!! Makes 4 servings.

strawberry freezer jam

2010-09-15T09:29:00.003-06:00

easy and delicious...you'll never buy jam again :)

4 c. ripe strawberries
4 c. granulated sugar
1 box Sure-Jell powdered pectin
3/4 c. water

Wash and hull the berries; crush them completely, a few at a time. (Should end up with 2 cups.) In large bowl, mix together the berries and sugar. Let stand 10 minutes. Combine pectin and water in saucepan. Bring to boil; boil 1 minute, stirring constantly. Stir hot pectin into the fruit bowl; continue stirring. Don't worry if sugar is not completely dissolved. Ladle jam into freezer containers. Put lids on immediately. Let stand at room temperature 24 hours or until set. Refrigerate for a few weeks or freeze for up to a year. Enjoy!!

easy grape jelly

2010-09-15T09:11:00.003-06:00

3 cups concord grape juice
5 1/4 cups white sugar
3/4 cup water
1 (2 ounce) package powdered fruit pectin

Sterilize and dry jars for jelly, and set side. I like to use my dishwasher. New lids are recommended for best results. Combine grape juice and pectin in a large pot over medium-high heat. Bring to a boil, and stir one minute at a rolling boil. Stir in sugar for a few minutes to completely dissolve. Remove from heat. Ladle the hot jelly into the jars, leaving 1/2 inch of space at the top. Wipe rims of jars with a clean dry cloth. Cover with a lid and ring to seal. Let stand 24 hours at room temperature, then refrigerate. Jelly may take up to a week to set. Once set, it is ready to serve. Store in the refrigerator for up to three weeks, once set. If canning for long term storage, process in a hot water bath for 10 minutes. Enjoy!!

ginger peach jam

2010-09-15T09:01:00.007-06:00

Taste summer all year round!!

5 cups ripe peaches peeled and cubed
1/4 cups crystallized ginger finely chopped
6 cups sugar

Peel and pit peaches then finely chop or grind and pour into sauce pot and add ginger. Measure sugar and set aside. Mix fruit pectin into fruit in sauce pot then place over high heat and stir until mixture comes to a full boil. Immediately add all sugar and stir. Bring to a full rolling boil and boil 1 minute stirring constantly. Remove from heat and skim off foam with metal spoon. Ladle quickly into hot jars then fill to 1/8 inch of tops. Wipe jar rims and threads. Cover with two piece lids. Screw bands tightly. Invert jars for 5 minutes then turn upright. After 1 hour check seals.

soaking and cooking beans

2010-09-14T18:39:00.003-06:00

Beans and legumes are an excellent source of vegetarian protein and a staple of many vegetarian diets. The drawback is that they take a long time to cook, but once you know the techniques, you'll find it's not difficult at all. Most of the time they are just soaking or boiling on their own; your actual "hands on" time is only about 10 minutes.

Washing Beans and Legumes

Before using beans and legumes, rinse them thoroughly under cool water, then sort through them for any stones or other debris. If using lentils, mung beans, or split peas, skip the soaking section and go right to the cooking instructions. If using anything other kind of beans, continue to the next step: soaking.

Soaking Beans and Legumes

All dry beans and legumes except lentils, mung beans, and split peas should be soaked before cooking. Soaking shortens the cooking time and makes the beans more digestible. To soak, cover the washed beans with four times their volume of water (no salt*), then choose one of these soaking techniques.

1)Normal soak: Leave the beans to soak for at least 6-8 hours (larger beans need more time). This is the traditional and healthier method of soaking beans. (If you put them on to soak at night, they'll be waiting for you whenever you're ready the next day.)

2)Quick soak: Bring the beans to a boil for one minute, cover, and let sit for one hour.
The beans are soaked once they are uniformly tender and have doubled or more in size.

After soaking, you have two choices:

1)Drain the soaking water, rinse the beans, and cook with fresh water
2)Cook with the soaking water
The first reduces flatulence, while the second provides more nutrients.

Cooking Beans and Legumes

Whether reusing soaking water or adding fresh, there should be twice as much water as beans. Boil furiously, uncovered, for ten minutes. Skim off any foam that collects at the top, then cover, lower heat, and simmer for 1 hour. Stir in salt (½ tsp per cup of dry beans) and continue cooking until the beans are tender. Stir them every 15 minutes or so, adding a bit more water as needed.

White beans might be done after the first hour, but larger beans like chickpeas need more time. When you think they might be done cooking, cut one bean in half - if the color is consistent, it's done. If there's a lighter patch in the middle, it needs to cook longer.

Hints

*1 c dry beans yields 2-2½ c cooked. Unless otherwise stated, the amounts given in my recipes refer to the cooked volume.

*Salt can disrupt the cooking, so don't add it while soaking or during the first hour of cooking.

*Excessive heat can make soaking beans ferment, so when it's hot out, put soaking beans in the fridge.

canning 101

2010-09-14T17:50:00.004-06:00

15 steps to canning your beautiful harvest!!

1) Wash canning jars in hot sudsy water; rinse. Cover with boiling water until ready to fill. Jars used in recipes in which food is processed for less than 10 minutes must be sterilized by immersion in boiling water for 10 minutes. Prepare lids and screw bands according to manufacturer's directions.

2) Fill canner with water; start heating. I uses a Back To Basics stove top water bath canner and I love it!!

3) Prepare only as much food as needed to fill the maximum number of jars your canner will hold at one time. Work quickly, keeping work area clean.

4) Place hot jars on cotton towels to prevent slippage while filling.

5) Fill jars, leaving recommended headspace (space between top of food and jar rim) to promote sealing. Add salt to canned vegetables, if desired (use 1/4 to 1/2 teaspoon for pints; 1/2 to 1 teaspoon for quarts)

6) Add boiling liquid to jar, keeping specified headspace.

7) Release trapped air bubbles in jar by gently working a nonmetallic utensil around the jar's sides. Add liquid if needed to maintain headspace.

8) Wipe jar rim with clean, damp cloth (food on the rim prevents a perfect seal).

9) Position prepared lid and screw band, tightening according to manufacturer's instructions.

10) Set each jar into the canner as it is filled; jars should not touch.

11) Cover canner; process as directed.

12) Remove jars; set on towels or rack, leaving at least 1 inch between jars.

13) After jars are completely cooled (12 to 24 hours), press center of each lid. If dip in lid holds, the jar is sealed. If lid pops up and down, jar isn't sealed. Unsealed jars can be refrigerated and used within 2 or 3 days, frozen (allow 1-1/2-inch headspace), or reprocessed within 24 hours. To reprocess, use a clean jar and a new lid; process for the full length of time. Mark label and use any recanned jars first. If the jars have lost liquid but are still sealed, the contents are safe. However, any food that is not covered by liquid will discolor. Use these jars first.

14) Wipe jars and lids to remove any food residue. Remove, wash, and dry screw bands; store for future use. Label jars with contents and date; include a batch number if doing more than one canner load per day. (If one jar spoils, you can easily identify any others from that canner load.) Store jars in a cool (50 to 70 degrees F), dry, dark place. Use within one year.

15) Enjoy the fruits and vegetables of you labor!!

stuffed peppers

2010-09-14T13:13:00.002-06:00

This is so good and can be made surprisingly quick! My 2 year old likes it so much he'll even eat most of the pepper too!!

4 Bell peppers, hollowed out

1 box of spanish rice (we use Near East) and follow the package instructions

1/2- 1 lb. ground beef, browned and drained

1/2 c. grated cheese

1 sm. can of tomato paste

Preheat oven to 350 F. One rice is finished cooking and you've browned and drained your beef, mix them together. Stuff peppers with mixture then sprinkle cheese over the tops of each pepper. Neatly top with tomato paste and bake for 25 minutes. Voila!!

tomato sauce

2010-09-14T11:15:00.003-06:00

Tis the season for canning your yummy garden tomatoes. Once you make your own sauce, you'll never buy it again!!

10 ripe tomatoes
2 tablespoons olive oil
2 tablespoons butter
1 onion, chopped
1 green bell pepper, chopped
2 carrots, chopped
6 cloves garlic, minced
1/4 cup chopped fresh basil
1/4 teaspoon Italian seasoning
1/4 cup Burgundy wine
1 bay leaf
2 stalks celery
2 tablespoons tomato paste

Bring a pot of water to a boil. Have ready a large bowl of iced water. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute. Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peel and squeeze out seeds. Chop 8 tomatoes and puree in blender or food processor. Chop remaining two tomatoes and set aside.

In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes. Pour in pureed tomatoes. Stir in chopped tomato, basil, Italian seasoning and wine. Place bay leaf and whole celery stalks in pot. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer an additional 2 hours. Discard bay leaf and celery and serve.

chocolate sour cream sheet cake

2010-08-02T15:30:00.008-06:00

One of my favorite chocolatey quick and easy desserts. Perfect for potluck parties or a dessert to go :)

1 c salted sweet cream butter
1 c water
1/4 c dark cocoa
2 c sugar. sifted
2 c flour
1/8 tsp salt
2 large eggs, whisked
1 tsp baking soda
3/4 c real sour cream
1 tsp pure vanilla extract

Combine butter, water, and cocoa in saucepan over medium heat; heat until butter melts. Add sugar, flour, salt, eggs, soda, sour cream, and vanilla; mix well. Pour into a 15x10x1-inch sheet pan. Bake at 350° for 20 minutes. DO NOT OVER BAKE!!

Frosting:
1/2 c salted sweet cram butter
1/4 c dark cocoa
1/4 cup and 2 T milk
1 pound confectioners' sugar
1/2 tsp pure vanilla extract

Combine butter, cocoa, and milk in a saucepan; bring to a boil. Add remaining ingredients and mix well with electric mixer. Spread over the hot sheet cake. Enjoy!!

maple salmon

2010-07-28T08:39:00.000-06:00

This is one of my boys favorite dinners. If you love Salmon , you will love this!

1/4 cup pure maple syrup
3 tablespoons salted butter, melted
2 tablespoons soy sauce
1 clove garlic, minced
2 table spoons fresh lemon juice
1/8 teaspoon ground black pepper
1 pound salmon

In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper. Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once. Preheat oven to 400 degrees. Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork. Enjoy!!

chocolate zucchini cake

2010-07-27T15:32:00.003-06:00

I got this yummy recipe from my friend Liz. Talk about a great way to hide veggies.... it is so yummy and moist that your kiddos (or anyone else for that matter) won't even notice the zucchini!!

1 cup butter
1 tsp baking soda
2 1/2 cups sugar
3/4 tsp salt
2 tsp vanilla extract
1 cup buttermilk
3 cups flour
3 cups shredded zucchini
1/2 c cocoa
2 tsp baking powder
4 eggs

In a mixing bowl, cream butter and sugar. Add the eggs one at a time, beating well after each one. Beat in vanilla. Combine flour, cocoa, baking powder, baking soda, and salt. Add to the creamed mixture alternately with buttermilk. Stir in zucchini. Pour into a jelly roll pan or a 9 x 13 pan for thicker slices. Bake at 350 for 25-30 minutes or until a cake tester comes out clean. Cool for 10 minutes. Frost with your favorite homemade chocolate frosting. Enjoy!!!

perfect whipped cream cheese icing

2010-07-26T12:13:00.002-06:00

perfect and creamy!!

1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
2 tsp pure vanilla extract
2 c heavy cream

Combine the cream cheese, sugar, and vanilla extract large mixing bowl and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak. Enjoy on your favorite dessert!!

jackson's lemon key lime cake

2010-07-24T11:17:00.003-06:00

My son turned 11 yesterday and asked me to make him a key lime pie for his birthday cake. I told him that wasn't exactlly a birthday cake so he said "well, then make me a lemon key lime cake!" I looked at my recipe's and combined 2 to make a really yummy cake and he loved it and I hope you will too!!

Lemon Sour Cream Cake:
2 sticks butter
2 c. sugar
1/2 pt. sour cream
4 eggs, beaten (beat in one at a time)
3 c. sifted flour, sifted 5 times (cake flour optional)
1 tsp. baking powder
1 tsp. lemon extract
2 tsp lemon zest

Preheat oven at 375 degrees. Set to the side 3 cups sifted cake flour and baking soda. Mix eggs, butter, sugar and sour cream until smooth and creamy. Slowly add flour mix, then lemon extract and zest. Grease and flour a 9x13 glass pan and bake for 1 hour. QUICK TIP: Put water in a pan and place it underneath the cake on a rack. This keeps the cake soft.

Key Lime filling:
1 14 oz. can sweetened condensed milk
3/4 c heavy whipping cream (don't whip)
1/2 cup Key Lime juice
Zest of 1 lime
1/8 tsp green gel food coloring

In a medium bowl, stir together filling ingredients. It will thicken upon stirring.

Let cake cool completely and with the handle of a wooden spoon, poke holes almost to the bottom of the cake every 2 inches. Pour filling over cake and spread evenly over the surface, filling holes (some of the filling will remain on the top of the cake) Refrigerate for at least an hour.

Whipped Cream Icing:
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
2 tsp vanilla extract
2 c heavy cream

Combine the cream cheese, sugar, and vanilla extract large mixing bowl and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak.

Frost cake with Whipped Cream Icing and refrigerate for at least 30 minutes. Enjoy!!

renee's bbq sauce

2010-07-02T09:00:00.002-06:00

Summer means one thing BBQ and nothing beats a good bbq sauce and I am sure you will LOVE this one!!

4 Tb butter
1 1/2 cups finely chopped onions
6 cloves garlic, finely chopped garlic

2 T Worcestershire Sauce
2 1/4 t SWEET paprika
2 t dry mustard
1 1/4 t salt
1/2 t black pepper
1/4 t cayenne pepper (opt)
1/4 t ground clove
6-ounce can tomato paste
1 cup REAL Coca Cola
1/2 cup water
3/4 cup cider vinegar
6 tablespoons dark brown sugar

In a medium saucepan set over medium-high heat, add the butter and, when melted, add the onions and cook until they are very soft, about 4 minutes. Add the garlic, paprika, ground mustard, salt, black pepper, and cayenne pepper and cook for 2 minutes. Add the tomato paste and cook, stirring frequently, for 2 minutes, or until the tomato paste begins to brown. Add the Coke, water, cider vinegar, and dark brown sugar, and stir to combine. Reduce the heat to low and cook for 30 minutes. Marinate, baste and enjoy on your favorite meat!!

michelle's bacon souffle

2010-06-17T09:43:00.004-06:00

Perfect for Father's Day!!

4 egg yolks
4 egg whites
1/4 c. butter
1/4 c. flour
1/4 tsp. dry mustard
dash of ground red pepper
1 c. milk
2 c. Cheddar cheese, Colby, Havarti, Swiss or Pepper Jack, shredded
(I like to crumble bacon in ours when add the cheese mixture with the egg yolks. Spinach is also very good!)

Allow egg whites and egg yolks to stand at room temperature for 30 minutes.
For cheese sauce, in medium sauce pan melt butter; stir in flour, dry mustard, and red pepper. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Remove from heat. Add cheese, a little at a time, stirring until melted. In medium bowl beat egg yolks with a fork until combined. Slowly add cheese sauce to egg yolks, stirring constantly*. Cool slightly. In a large mixing bowl beat egg whites with electric mixer on medium to high speed until stiff peaks form. Gently fold about 1 c. of the stiffly beaten egg whites into cheese sauce. Gradually pour cheese sauce over remaining stiffly beaten egg whites, folding to combine. Pour into an ungreased 1 1/2 quart souffle dish or into ramekins. Bake 350 F. for about 30-40 minutes or until a knife inserted comes out clean. Let sit 5 minutes and serve.

raspberry pecan smoothie

2010-06-13T22:15:00.007-06:00

Ok, This is really good, but not my idea!
Thanks Renee!!!
Delicious!

3 cups raspberries
3 1/2 cups ice
2 cups yogurt or milk
1/2 cup pecans
3 tbsp. honey

Get out your best blender and add ice and start blending. Blend in pecans and raspberries. Add yogurt and honey and ENJOY!!!!!!!

easy pudding pops

2010-06-09T14:11:00.003-06:00

what's better than pudding... frozen pudding! This is so easy and everyone will love it on hot summer days!!

2 cups low-fat
1 small box of instant pudding any flavor

Prepare pudding according to package directions. Freeze pudding in pop molds or spoon into small plastic cups and insert popsicle sticks or plastic spoons. Place in freezer until solid. Enjoy!!

ayden's rootbeer bbq sauce

2010-06-06T14:04:00.003-06:00

Ayden loves rootbeer and since we made a coke bbq sauce he wanted to make a rootbeer bbq sauce and boy was it yummy!!

1 (2 liter) bottle root beer
8 ounce can crushed pineapple
1 1/2 cups apple cider vinegar
1/2 cup ketchup
1/2 cup yellow mustard
2 tablespoons Worcestershire sauce
1 tablespoon Tabasco sauce
1 teaspoon sea salt
1 teaspoon black pepper
2 tablespoons cold sweet cream salted butter

Reduce the root beer to 1 cup over medium heat in a large saucepan, this takes about one hour. Add the apple cider vinegar, ketchup, Yellow Mustard, lemon juice, Worcestershire Sauce, Tabasco, pineapple, salt and pepper. Stir well and simmer for twenty minutes. Finish the sauce by whisking in the cold butter. Enjoy on your favorite grilled meat!!

ice cream in a bag

2010-06-06T13:32:00.003-06:00

Milk can become homemade ice cream in five minutes by using a baggie! This homemade, creamy treat is a summertime delight for kids and adults :)

1 tablespoon sugar
1/2 cup milk or half & half
1/4 teaspoon vanilla extract
6 tablespoons rock salt
1 pint-size Ziploc baggie
1 gallon-size Ziploc baggie
ice cubes

Fill the large bag half full of ice, and add the rock salt. Seal the bag. Put milk, vanilla, and sugar into the small bag, and seal it. Place the small bag inside the large one, and seal it again carefully. Shake until the mixture is ice cream, which takes about 5 minutes. Wipe off the top of the small bag, open it carefully. Enjoy!

coco baby bum cream

2010-06-06T09:12:00.007-06:00

Better than anything you can buy in the store!!

1 1/2 ounces coco butter
1 1/2 ounces sweet almond oil
2 tablespoons beeswax, grated
1/4 tsp vitamin E
4 drops of Melaleuca oil

Pour the sweet almond oil and coco butter into a small stainless steel pan over low heat. Add slightly less of the grated beeswax than called for and stir until melted.

OK this is a little tricky:

you need to test the consistency of the mixture by putting a small amount on a teaspoon and placing it in the refrigerator. (In the meantime your salve should remain on low heat on the stove top.) After a minute in the frig, the salve will harden to its finished consistency. To check this, it should be firm so that it does not melt when you touch it, but soft enough that you can easily pull some away from the spoon with your finger (like vaseline). If it’s too hard, add more oil, if it’s too soft, add more beeswax. When you’ve reached a good consistency, remove from heat and add the coco butter, Vitamin E and Melaleuca. Give it a good mix until really creamy, then add it to your air tight container and let it cool to room temperature. You can store it for up to 3 months!! Make sure not to double dip ;)

flower child (Calendula) baby bum cream

2010-06-06T08:03:00.003-06:00

a great way to ease a red bottom or treat diaper rash!!

1/2 cup sweet almond oil
2-3 drops pure lavender oil
2-3 drops pure Melaleuca oil
1/4cup PURE Calendula Ointment

Mix all the ingredients together well an transfer to an airtight jar or bottle to use for applying to baby bottom. You can store it for up to 3 months in an airtight container but be very careful not to double dip!

cucumber aloe cooling sunburn pack

2010-06-05T19:26:00.004-06:00

This is a great sunburn remedy. I use it regularly when my family gets to much sun. Use it immediately the same day you get sunburned.

200 mg aspirin, crushed
1 cucumber, peeled and mashed
1/4 cup pure aloe vera gel

Crush aspirin with the back of a spoon until fine and put into a small container that has a lid. Take a small fresh cucumber cut into small pieces and put in a food processor and mash until you get a "paste". Combine cucumber, aspirin and Aloe in container and mix well. Put on lid and refrigerate for 15 minutes. Wash and dry the affected area and apply this cooling pack for 30 minutes, minimum. Use this pack twice a day for a few days or until you feel cooling from your sunburn. Store in airtight container in refrigerator.

lemon meringue face mask

2010-06-05T16:22:00.002-06:00

This fragrant mask cleans pores and helps prevent and gets rid of black heads.

2 egg whites
1 teaspoon of lemon juice

Combine the lemon juice and egg white in a bowl and beat until fluffy. Apply to your face, avoid getting too close to your eyes. Wait for 10-20 minutes and rinse off with warm water.

avo-carrot mask

2010-06-05T16:16:00.004-06:00

This is a rich moisturizing mask for normal skin types.

1/2 ripe avocado
1 carrot
1 tbsp. extra virgin olive oil

The carrot needs to be soft and should be cook until soft and then blended with the ripe avocado and olive oil in a blender. Apply to the face. Leave on for 20 minutes. Wash off with warm water and pat dry. Don't leave this mask on for too long, it will color your skin!

cucumber reviving mask

2010-06-05T16:11:00.004-06:00

Cucumber revives the skin, you will love this mask!

1/2 cucumber
1 tablespoon yogurt

Puree cucumber and yogurt in a blender, apply to your face evenly. Leave it on for 15-20 minutes. Rinse off with cool water or soft wash cloth.

strawberry facial scrub

2010-06-05T16:05:00.003-06:00

Use this on normal or combination skin. The strawberry seeds exfloiate old skin while the yogurt sooths.

1/4 cup plain yogurt; chilled
3-4 strawberries; mashed

Stir ingredients together. Apply to freshly cleaned face and gently massage strawberry misxture to exfloiate. Wash off with warm water and pat dry.

coconut lemon body scrub

2010-06-04T11:16:00.006-06:00

simply refreshing!!

1/2 cup dark brown sugar
1/2 cup sea salt
1 teaspoon pure lemon extract
3/4 cup virgin coconut oil
1 tablespoon of honey

Mix brown sugar and salt, then add lemon extract, virgin coconut oil and honey, mix well. Store in a airtight container.

"breakfast" body scrub

2010-06-04T11:04:00.004-06:00

Breakfast for your skin!!

3/4 cup dark Brown Sugar
1/2 cup ground oatmeal (not instant)
1/4 cup pure honey
3/4 to 1 cup Oil of choice - I like Grape seed or Sweet Almond
1/4 tsp Vanilla Essential Oil

Mix the brown sugar & oatmeal together in a large bowl. Now add the honey. Drizzle the oil over the mix. Mix well. When all your mix is saturated and sinks to the bottom of the bowl and you have oil on top you're done. Add your essential oil and stir gently. Store in airtight eight ounce wide-mouthed jar.

cina-ginger salt scrub

2010-06-04T10:55:00.003-06:00

It's summer time that means it's time to scrub away your winter skin!!

1 cup sea salt
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1 cup almond oil or olive oil

Mix all ingredients together, then gently rub over your damp skin (except your face) to slough off dry skin. Rinse with warm water.

how to cut a watermelon

2010-05-29T10:49:00.007-06:00

Watermelon is one of the most refreshing and 'cool' fruits of the summer season. With approximately 92% water content, this juicy and thirst-quenching fruit is a favorite of all dieticians and health conscious people. Moreover, the fruit is rich in potassium, vitamin A and vitamin C and hence, is highly beneficial for health. As summer approaches, we all eye this delicious delicacy of nature. However, to enjoy this great low-calorie sweet treat, the first task would be to crack it open. Though there are sliced watermelons available in the market, buying a whole one would serve as the best option. The latter is fresher and sweeter, when compared to the ones that are available in chunks. Cutting a watermelon can be quite a challenging task, unless you are aware of the best way of doing the same. In the following lines, we have provided information on how to cut a watermelon, easily and safely.
Cutting A Watermelon

Needed:
Watermelon
Serrated knife
Soap
Bowl

The first step would be to rinse the watermelon with a mild soap. This is necessary, as the dirt outside may come in contact with the watermelon flesh, when it is cut. Using the serrated knife, chop off both the ends of the watermelon.

Now, position the knife at one of the ends and slice it through the center. Make sure that you cut along the dark stripes on the outside of the watermelon. This would help you remove the seeds later, as they would end up on the outside of the pieces of watermelon.

Now, cut each half of the watermelon further into sections. Holding the small section in one hand, slice off the watermelon flesh from the rind.

Once you have sliced off the watermelon flesh, cut the big piece into even smaller sections.

Place each of the small sections into a bowl. Your healthy, refreshing treat is ready to be eaten!
Cutting A Watermelon Into Wedges

Needed:
Watermelon
Bowl
Serrated knife
Soap
Fork

Rinse watermelon with soap, to get rid of harmful foreign materials and pat it dry. Cut the watermelon in two equal halves, lengthwise and then further cut down the halves, lengthwise.

Use fork to remove seeds, if you want to and then slice the pieces horizontally, into equal wedges.

If you want to remove the rind, do so by inserting the knife between rind and flesh, to get it away. Your delicious watermelon is ready to eat.
Cutting A Watermelon Into Cubes

Needed:
Soap
Watermelon
Serrated knife
Bowl
Chopping Board

Wash the watermelon using mild soap and pat it dry. Now, cut the watermelon from both ends and let it stand on one end on the chopping board, so that it does not shake while you are cutting it. Remove the rind from the watermelon, by slicing it out and further cut it into two halves.

Now, cut one of the half into 3-4 pieces, like sliced bread and lay it on the board, to further chop it into 1-2 inch slices.

Cut the pieces in opposite direction, to slice them into cubes. Repeat the process with the other half as well. Your fruit is ready enjoy!!

coka cola baby back ribs

2010-05-28T09:26:00.003-06:00

Delicious!!

1 cup Coca-Cola Classic
1/4 cup apple cider vinegar
2 cups firmly packed dark brown sugar
1 Tablespoon red chili flakes
1/4 cup of your favorite bbq sauce
2 racks baby back ribs
coarse sea salt and coarse black pepper

To make the glaze, in a small saucepan, bring the Coca-Cola, vinegar, brown sugar, and red chile flakes to a boil over high heat; reduce the heat to medium-low and simmer until syrupy, about 10 minutes. Whisk in bbq sauce. Decrease the heat to low and keep the sauce warm while the ribs cook. Preheat your grill to low. Liberally season both sides of the ribs with coarse sea salt and coarse black pepper. Place the ribs on grill and glaze top with sauce and grill for 15 minutes. Turn ribs over and glaze. Continue to flip and glaze every 15 minutes on low for 1.5 hours or until the ribs are tender and the meat is starting to pull away from the bone. If they start to blacken move to second rack. When the ribs are cooked through remove from grill, cut and coat with remaining glaze. Serve immediately with lots and lots of napkins.

baby back ribs 101

2010-05-28T09:23:00.003-06:00

Baby back ribs are the filet mignon of pork ribs. The trick is find baby back ribs that have not had the meat on top of the ribs trimmed off by a butcher. The best place to find good baby backs is at the large warehouse stores like Costco and at meat wholesalers. Baby back ribs also know as loin back ribs.

Just as beef filet mignon does not have a lot of flavor, pork back ribs do not a lot of flavor. To get the most out of them a marinade is a really good idea and mopping also helps.

Prep is much simpler than for spare ribs. Remove the outer membrane as detail above and your done. Then you can get on to the marinade, mustard, rubs and mops. One very successful method of cooking baby back ribs is 2-2-1. The times are approximate. Lower weight or higher cooking temperatures will shorten the time required. Two hours at 225ºf to 275ºf with smoke to form a nice crust and get the smoke into the ribs. Two hours in foil to tenderize the ribs. One hour to firm up the crust. Add BBQ sauce at the very end of the final hour.

grilling 101

2010-05-28T09:17:00.003-06:00

Gas Grilling

Gas-fired grilling has the clear benefit of being extremely convenient. Simply turn a knob, and say hello to your highly adjustable heat source. Gas grills are fueled by liquid propane stored in refillable tanks.

Gas grilling is clean and quick. There's no messing with briquettes, no stacking, no lighting, no smelly starter fluid and no waiting around for the coals to glow. And once dinner is over, there's no ashy mess to clean up. Return the switch to off, rub a metal brush over the grate and clean-up time is over.

On the technical side, gas burns clean, but it doesn't impart much flavor to grilled foods.

Charcoal Grilling

Charcoal grilling might not offer the same level of convenience as gas, but it does boast one benefit that stands out above all others: smoke flavor. The dry, white-hot heat of charcoal sears meat quickly, creating a crusty, caramelized exterior and smoky flavor.

Of course, charcoal grilling requires more time and attention than gas, from building and lighting the briquettes to waiting for the coals to get hot to managing the flame. Since you can't dial down the heat of white-hot coals, it's a good strategy to leave empty spaces on the lower grill grate (areas without briquettes). These cool spaces allow for better control, letting you sear food first over the hot spots before transferring it to cooler parts to finish cooking.

Charcoal grills are also less expensive than gas grills, though the cost of charcoal will add up over the years. Charcoal is also more portable than gas grills. A bag of charcoal can easily be chucked into the car and taken to the park or beach.

And let's face it--charcoal also involves an enticing element of danger. Playing with fire is fun. (Of course, this can be a plus or minus, depending on who's behind the flame.)

veggie pizza

2010-05-27T16:04:00.005-06:00

a fresh twist on a classic favorite

2 (8 ounce) cans Pillsbury® refrigerated crescent dinner rolls or refrigerated flaky dough sheet
1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
1 teaspoon dried dill
1/8 teaspoon garlic powder
veggies... broccoli florets, green onion, olives, cucumber, cherry tomato, shredded carrot, green, yellow and red peppers

Heat oven to 375 degrees F. If using crescent rolls: Unroll both cans of dough; separate dough into 4 long rectangles. If using dough sheets: Unroll both cans of dough. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust. Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes. In small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth. Spread over crust. Top with your choice of veggies. Serve immediately, or cover and refrigerate 1 to 2 hours before serving.

fruit pizza

2010-05-27T15:58:00.002-06:00

MMMmmm

1/2 cup butter, softened
3/4 cup white sugar
1 egg
1 1/4 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 (8 ounce) package cream cheese
1/2 cup white sugar
2 teaspoons vanilla extract

fruit in season...blueberries, strawberries, bananas, kiwi, peaches, mandrin oranges, raspberries

Preheat oven to 350 degrees. In a large bowl, cream together the butter and 3/4 cup sugar until smooth. Mix in egg. combine the flour, cream of tartar, baking soda and salt; stir into the creamed mixture until just blended. Press dough into an ungreased pizza pan. Bake in preheated oven for 8 to 10 minutes, or until lightly browned. Cool. In a large bowl, beat cream cheese with 1/2 cup sugar and vanilla until light. Spread on cooled crust. Arrange desired fruit on top of filling, and chill. Enjoy!!

vanilla fruit salad

2010-05-27T14:04:00.003-06:00

A quick and yummy addition to any summer party!!

2 20 ounce cans unsweetened pineapple chunks
2 3 ounce packages vanilla pudding
2 1/2 cups orange juice
1 small cantaloupe, cubed
3 1/2 cups cubed honeydew
2 cups fresh strawberries, halved
2 cups fresh blueberries
2 cups seedless green grapes
2 medium firm bananas, sliced

Drain pineapple reserving 1 cup juice, set pineapple aside. In a large saucepan, combine the pudding mix, pineapple juice and orange juice. Cook and stir over medium heat until mixture boils and thickens. Remove from the heat; cool. In a large bowl, combine the pineapple, melon, berries, grapes and bananas. Drizzle with pudding mixture. Refrigerate until serving. Enjoy!!

rootbeer baked beans

2010-05-26T14:50:00.004-06:00

Perfect for summer barbeque's!!

4 bacon slices
1 medium onion, diced
1 green pepper, chopped
1 8-ounce can pineapple tidbits, drained
2 16-ounce cans pork and beans
1/2 cup old fashioned root beer don't use diet
1/4 cup barbecue sauce
1/2 teaspoon dry mustard

Cook bacon in a skillet over medium heat until crisp; remove and drain on paper towels, save 3 tablespoons drippings in skillet. Crumble bacon. Sauté diced onion and green pepper in hot bacon drippings in skillet over med high heat until tender. Stir together onion, crumbled bacon, beans, and remaining ingredients in a lightly greased 1-quart baking dish. Bake beans, uncovered, at 400° for 55 minutes or until sauce is thickened.

easy chicken salad

2010-05-23T11:05:00.003-06:00

Delicious!

4 chicken boneless breasts, cooked and chopped into bit size pieces
1/4 cup red seedless grapes, halved
1/4 cup candied walnuts
1/4 cup of minced red onion
2 celery stalks, chopped
2 tbsp Mayonnaise not Miracle Whip
salt and white pepper to taste

Mix all ingredients together in a bowl. Enjoy on mixed greens or on a croissant!

avocado corn salad

2010-05-23T10:55:00.003-06:00

Yummmmm!

1 cup fresh salt and pepper corn, cut of the cob
1 tablespoon vegetable oil
2 tablespoons water
1 teaspoon ground cumin
1 dash red pepper flakes
1 avocado
2 tablespoons fresh lime juice
1/2 medium red bell pepper
2 tablespoons minced red onions
salt and pepper to taste

Directions:

In a large skillet, add corn, oil, water, cumin, and red pepper flakes. Over medium heat, cook, covered, for 5 minutes or until the corn is tender. Uncover and continue to cook for a few minutes to evaporate the excess moisture. Set skillet aside to cool. Slice the avocado in half lengthwise and remove the pit. Peel the avocado and chop into 1/2 inch pieces and place in a large bowl. Add in the lime juice and stir. Chop the bell pepper into 1/2 inch pieces and add to the bowl. Add the red onion and cooked corn; stir to combine. Add salt and pepper to taste. Serve immediately or cover and chill for 30 minutes.

broccoli salad

2010-05-23T10:48:00.003-06:00

summer salad time :)

2 medium head broccoli, cut into individule floretes
1 medium red onion, chopped
1 cup rasins
20 peicec thick cut bacon, cooked and crumbled

mix together:

1 cup mayo
2 Tablespoons cider vinegar
2 Tabblespoons sugar

toss everything together and chill for 1 hour, enjoy!!

Non-Toxic Playdough

2010-04-21T10:25:00.003-06:00

Scented playdough: Berry, Cherry, Grape, Orange and Mint extract.

Remember making playdough when you were little? Here is a recipe you'll love!

2 C. Flour

1 C. Salt

4 Tbsp. Cream of Tartar

2 Tbsp. Cooking oil

2 C. Water

Food coloring or paint powder

Cook on medium heat. Stir slowly until dough comes away from the sides of the pot. Add coloring, turn onto table and knead coloring in (be careful it will be hot). This will last forever in an air tight container.

Other thing you can spice it up with: Kool-aid packets, glitters , scented extracts. neon food coloring.

This is my favorite coloring food coloring chart

Rainbow Jello Bars

2010-03-17T12:56:00.002-06:00

The Rainbow fits well in a 9x13 pan. Then pick 6 boxes of your favorite Jello. These are the ones that I picked but you can pick whatever ones you like.

1 (3 oz.) box Strawberry Jello

1 (3 oz.) box Orange Jello

1 (3 oz.) box Pineapple Jello

1 (3 oz.) box Lime Jello

1 (3 oz.) box Blueberry Jello

1 (3 0z.) box Grape Jello

1 pt. Sour Cream (2 cups)

Step One: Take 1 box of Jello (I started with Grape but you can do whatever you would like.) and 1 cup of boiling water and mix together until dissolved.

Step Two: Then measure out 1/2 cup of the Jello mixture into another bowl and add 1/3 cup of sour cream and mix together. Pour into the 9x13 pan and set in the refrigerator until set, about 20 mins. Make sure that your pan is level in the refrigerator.

Step Three: Then mix 3T of Cold Water in with the remaining Jello mixture and pour over the firm sour cream mixture. Let firm. Repeat 5 more times alternating cloudy cream mixture with clear Jello mixture until done !

I used whipping cream for the cloud and Gold coins or Rolo's for the gold.

HAPPY ST. PATRICK'S DAY!

christopher's double chocolate chunk brownies

2010-02-20T10:18:00.004-07:00

My little brother is serving an LDS mission in Chile and every letter I get he is asking me for "American" chocolate. So this week I played with a couple of brownie recipes and this one was so yummy....I packed them up and shipped them to Chile, I hope they arrive in one piece! If your a chocolate lover, you'll love these :)

3/4 cup salted butter, cut into cubes
2/3 cup unsweetened Hershey's cocoa powder
1 2/3 cup granulated sugar
1/4 tsp salt
2 large eggs
1 tsp pure vanilla extract
1 cup all-purpose flour
1 cup very coarsely chopped Hershey's milk chocolate bar

Preheat the oven to 350 F. Grease an 8-inch square baking dish. In a saucepan, melt the butter over medium heat, stirring occasionally. Take the pan off the heat, then stir in the cocoa powder until smooth. Add in the sugar and salt. Stir in the eggs and vanilla until just blended. Sprinkle in the flour and gently combine using a rubber spatula, then fold in the chopped chocolate. Pour the batter into the baking pan and spread evenly. Place the pan into the oven and bake it for 33-38 minutes or until a toothpick inserted in comes out clean. Make sure not to overbake so the brownies can stay a fudgy consistency. Let cool and slice. Enjoy with ice cold milk :p

renee's bread pudding

2010-02-09T08:51:00.004-07:00

when ever you need a little comfort, it's only 3 hours away!! This is a favorite at our house and a hit for pot luck dinners...enjoy!!

10 eggs, beaten
5 cups half & half or you can use 2% milk
1 cup sugar
2 tsp cinnamon
1/8 tsp ground clove
2 tsp pure vanilla extract
1 loaf french bread, dried and cut into 1 inch cubes (I dry mine out for 3 days)
(my family doesn't care for rasins but if you'd like them add 2/3 of a cup)

Cut dry french bread into 1 inch cubes and put into crock pot. In mixing bowl beat together eggs, half & half, sugar, cinnamon and vanilla then pour eggs mixture over bread cubes. Press cubes down gently into eggs until soaked. Cover and cook on high for 2 1/2 to 3 hours denpending on you crock pot. Serve with buttermilk syrup and spiced cream or vanilla ice cream. Enjoy!!

cashew chicken

2010-01-19T15:08:00.002-07:00

4 boneless & skinless chicken breast, cut into small 1 inch cubes
1 cup cashew nuts
1 green bell pepper, cut into small square pieces
1 red bell pepper, cut into small square pieces
2 celery stalks, chopped
1 small white onion, cut into small square pieces
1/4 cup water chestnuts, chopped
1/4 cup green onions, sliced
1 Tablespoon ginger, pressed
1 garlic clove, pressed

2 Tablespoons baking soda

2 Tablespoons corn starch
1 Tablespoon teaspoon rice wine

Sauce:

4 Tablespoon oyster sauce
1 Tablespoon soy sauce
1/4 cup water
1/2 teaspoon white pepper
2 teaspoons sugar
2 tablespoon rice wine
2 teaspoon sesame oil
Salt to taste

Marinate the chicken meat with the baking soda for 15-20 minutes and then rinse the chicken thoroughly. Make sure that the chicken is rinsed clean of all the baking soda.

Pat the chicken meat dry with paper towels and then marinate with the rice wine and corn starch for 15 minutes.

Mix the sauce together and set aside.

Heat up your wok with 1 tablespoon of cooking oil and stir-fry the chicken meat until the color turns white or half-cooked. Dish out and set aside.

Add another 1 tablespoon of cooking oil into the wok and add in the ginger, garlic, bell peppers, celery, water chestnuts and onions.

Stir-fry vegies until you smell the peppery aroma from the green peppers and then add the chicken meat back in.

Add in the cashew nuts and the green onions.

Add in the sauce and stir continuously until the chicken meat is cooked and well coated with the sauce. Add salt to taste, dish out and serve the Cashew Chicken hot with steamed white rice.

renee's parmesan garlic butter

2010-01-03T12:28:00.004-07:00

1 cube butter, softened
2 cloves garlic, pressed
3 T freshly shredded Parmesan cheese
2 t freshly finely chopped parsley

mix all together and spread on good fresh french bread or baguette, toast bread under broiler until golden brown :)

easy parfaits

2009-12-03T17:42:00.004-07:00

I started making these parfaits for breakfast during the busier holiday months of law school and now it's like a tradition!

1 c. Just Bunches (granola cereal)
1 lg. tub of vanilla yogurt
Your favorite berries (I used blackberries, raspberries and blueberries) sliced strawberries are good too!
Then just layer in your favorite decorative cups.

coolrise sweet rolls

2009-11-20T12:45:00.000-07:00

Grandma Olson's Rolls

This recipe isn't that sweet and makes great dinner rolls.

1/3 c. warm water

1 Tbl yeast

1/4 c. sugar
½ c. warm milk
2 Tbl. softened butter
3/4 tsp salt
2 ½ c. flour

Add yeast to warm water in large bowl. Add sugar, milk, butter, egg and salt and mix. Add half of flour and mix well. Add the rest of the flour gradually until it forms a soft dough. If you have a dough hook, mix it in mixer, otherwise, turn out onto flour covered surface and knead 10 minutes. Cover and let rest 20 minutes. Shape into braided bread, rolls or cinnamon rolls. Let rise and cook at 375 degrees for 10 to 15 minutes. Or you can cover with plastic wrap and let them rise in the fridge for up to 48 hours, take out 10–20 minutes before you put them in the oven, and then cook them.

Cinnamon rolls: Roll out dough into rectangle. Spread with butter, sprinkle on cinnamon and sugar, roll up into log and cut with a knife or string. Place on greased pan and cook. Top with a little bit of vanilla, water and powdered sugar mixed together.

Orange rolls: Wash and dry an orange. Scrape off the zest (skin of the orange). Mix with sugar. Spread butter on the rectangle of dough. Sprinkle with the orange/sugar mixture. Roll up, slice, bake and top with a little bit of orange juice and powdered sugar mixed together.

renee's thanksgiving cranapple crumble

2009-11-17T09:07:00.006-07:00

If you like apple crumble you will love this cranberry thanksgiving twist!

1/2 cup flour
1/4 cup plus 2 tablespoons sugar
1/4 cup packed brown sugar
1/4 cup chilled butter, cut into small pieces
6 cups peeled and sliced 1/2 inch thick apples (I like Braeburn or Granny Smith)
1 cup fresh
1/3 cup fresh orange juice
1 tablespoon cornstarch

preheat your oven to 375°. Combine the flour, 1/4 cup of the sugar, the brown sugar, and the COLD butter in a bowl. Mix the ingredients with a pastry blender to create pea-size crumbs. Combine the apple slices and cranberries in a large bowl. Mix the juice, remaining 2 tablespoons of sugar, and cornstarch in a small bowl. Pour the mixture over the fruit and toss well. Spoon the fruit into a 2-quart baking dish and sprinkle on the flour mixture. Bake the crumble until bubbly and golden brown, about 40 minutes. Serve with real vanilla ice cream.....ENJOY!

maple baked acorn squash

2009-11-15T15:25:00.002-07:00

Simply perfect!

1 Acorn squash
1 Tbsp Butter
2 Tbsp Brown Sugar
2 teaspoons PURE Maple Syrup
Dash of Salt
chopped candied pecans, optional

Preheat oven to 400°F. Using a strong chef's knife, and perhaps a rubber mallet to help, cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don't burn and the squash doesn't get dried out. Coat the inside of each half with 1/2 a Tbsp of butter. Add a dash of salt if you are using unsalted butter. Add a Tbsp of brown sugar to the cavity of each half. Dribble on a teaspoon of maple syrup to each half. Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not undercook. When finished, remove from oven and let cool a little before serving. Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas. Sprinkle with pecans if you would like. Serves 2 to 4, depending on how much squash you like to eat.

adrienne's stuffed mushrooms

2009-11-14T12:33:00.004-07:00

The perfect appetizer or side dish for any holiday meal!

1 (12 ounce) package ground sweet mild Italian sausage
18 LARGE fresh mushrooms
i small onion chopped
2 tablespoons fresh parsley , chopped
1 garlic clove, minced
2 (8 ounce) packages cream cheese, softened
3/4 cup dry bread crumbs
1/2 cup Marsala wine

Preheat oven to 325 degrees F (165 degrees C). Clean the mushrooms. Remove, chop and reserve the stems.Place sausage, onion, garlic and mushroom stems (chopped) in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. In a medium bowl, gently mix the cream cheese and bread crumbs. Mix in the sausage mixture and 1/4 cup wine. Using a spoon, stuff the mushroom caps with the sausage mixture. Transfer to a large baking dish, and cover with the remaining red wine. Bake in the preheated oven 25 to 30 minutes, or until the mixture is lightly brown.

thanksgiving brussel sprouts

2009-11-14T12:22:00.002-07:00

1/2 cup pecan halves, cut crosswise into thirds
3 tablespoons unsalted butter
3/4 teaspoon salt
2 pounds baby Brussels sprouts, trimmed
1/2 tablespoon minced garlic
1 teaspoon fresh lemon juice, or to taste
1/4 teaspoon black pepper

Put oven rack in middle position and preheat oven to 350°F. Spread pecan pieces in 1 layer in a shallow baking pan and bake until fragrant and a few shades darker, about 10 minutes. Add 1/2 tablespoon butter and 1/4 teaspoon salt to nuts and toss until butter is melted and nuts are coated. While nuts bake, cook Brussels sprouts in a 6- to 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 6 minutes, then transfer to a bowl of ice and cold water to stop cooking. Drain sprouts and pat dry. Melt remaining 2 1/2 tablespoons butter in a 12-inch heavy skillet over moderate heat, then add garlic and cook, stirring, until fragrant, about 1 minute. Increase heat to moderately high, then add sprouts and sauté, stirring occasionally, until browned in patches, about 5 minutes. Add lemon juice, pepper, and remaining 1/2 teaspoon salt, then stir in pecans and serve.

ryan's best stuffing ever

2009-11-11T10:22:00.004-07:00

While on bed rest Thanksgiving 2005 my darling husband decided to cook an entire Thanksgiving dinner for our little family. He took my stuffing recipe and added his own touches...omitting the liver and ground beef that I usually add and adding bacon and sausage...it turned out AWESOME and I have been making it ever since. I am sure you will love it too!

1 pound maple or sage pork sausage (I like Jimmy Dean)
1/2 pound maple cured bacon, chopped
1 large onion, diced
3 stalks celery, diced
1/2 pound fresh shitake and cremini mushrooms, sliced
2 tablespoons fresh parsley, chopped
1 teaspoon dried sage
1 teaspoon dried Thyme
2 apples, cored and diced
1/4 cup butter, melted
1 cup chicken broth
1 can condensed cream of chicken soup (I like Campbell's)
3/4 cup spiced applesauce
1/2 teaspoon salt to taste
1 teaspoon ground black pepper
1 pound dry bread cubes (homemade or store bought)

Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish.
Place the sausage, and bacon in a large skillet over medium heat. Mix in the onion, celery, and mushrooms. Season with parsley, sage, and thyme. Cook and stir until meats are evenly browned. Mix in apples, and continue cooking 5 minutes. Drain grease. Mix butter, broth, soup, and applesauce into skillet. Season with salt and pepper. Gently fold in the bread cubes until evenly moist. Transfer the mixture to the prepared baking dish. Bake covered 45 minutes. Uncover, and continue baking 15 minutes, until lightly browned.

mom's jello salad

2009-11-11T10:00:00.000-07:00

This is a family favorite at any family party and a must have at Thanksgiving and Christmas... and all the kid's (and adults) love it!!

1 1/2 c. Cool Whip, thawed
1 pkg. dry orange Jello
1 pt. small curd cottage cheese
1 can drained mandarin orange sections

Sprinkle dry orange Jello into the Cool Whip and fold it in. Add 1 pint carton of drainedsmall curd cottage cheese, 1 small can drained mandarin oranges. Mix together. Place in refrigerator to set up.....YUMMY!!

pumpkin gingerbread trifle

2009-11-08T15:58:00.003-07:00

I made this 2 thanksgivings ago and it was a HUGE hit! It's a fun easy alternative to traditional pumpkin pie!!

2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) box cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
3 cups whipped cream
1/2 cup gingersnaps, optional

Bake the gingerbread according to the package directions (I used a 13x9 glass dish); cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Cut gingerbread nto 1 inch squares and layer into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped cream. Repeat with the remaining gingerbread, pudding, and whipped cream. Sprinkle the top with crushed gingersnaps, if you'd like. Refrigerate for 2 hours. ENJOY!!

fresh cranberry sauce

2009-11-06T17:33:00.003-07:00

This is so easy!!!

INGREDIENTS:

1 cup sugar
1 cup water
1 12-ounce package Fresh or Frozen Cranberries

DIRECTIONS:

Combine sugar and water in a medium saucepan. Bring to boil; add cranberries, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Cover and cool completely at room temperature. Refrigerate until serving time. Makes 2 1/4 cups.

delicious potato casserol

2009-11-06T17:11:00.009-07:00

These are so good!

I decided to post this because we recently had a family friend pass on from the H1N1 flu. He fought for 4 days through a medically-induced coma, then left this earth a couple days ago. Here's the story if you are interested... heartbreaking!

FUNERAL POTATOES (makes a lot!)

1 3 lb. (48 oz.)(1 bag from a box of Costco hash browns) bag frozen hash browns

1 can cream of chicken or mushroom soup

2 c. sour cream (I use light)

1 c. grated cheese

2 Tbsp. minced onions (I use dehydrated onion flakes)

1 cube butter or margarine (divided into 6 Tbsp. & 2 Tbsp.)

2 c. crushed cornflakes or rice krispies (I prefer rice krispies, and use extra)

Let hash browns start to thaw. Mix the cold hash browns, soup, sour cream, cheese, onions and 6 Tbsp. of butter (melted) in a very large bowl. Place in greased 13x9 pan and smooth the top. Mix 2 Tbsp. melted butter and the crushed cereal in a small bowl and sprinkle over the top. Bake at 350 degrees for at least an hour. Allow more time if the hash browns are frozen hard.

SMALLER BATCH FOR EVERYDAY

The original recipe calls for a 2 pound (32 ounce bag) of hash browns. By increasing the hash browns by a pound, it makes each individual portion less fatty. The original recipe cooks for 45 minutes since it is only 2 pounds of cold hash browns.

If you want to make a smaller batch that is less fatty, try using:

1 2 lb (32 oz.) bag of hash browns

use part or all of the soup

1 cup of sour cream

2/3 c. grated cheese

1 Tbsp. minced onion

6 Tbsp. butter (divided into 4 Tbsp. & 2 Tbsp.)

2 c. crushed cereal

pomegranate 101

2009-11-05T16:20:00.003-07:00

One of my favorite Holiday time snacks!!

Eating a pomegranate can be a messy task. The juice can stain your clothes and even your countertops!

The seeds of the pomegranate fruit are sweet, juicy and bursting with flavor. Sprinkled in salads, in fruit salads, over ice cream and sorbet, the seeds add an interesting addition to any dish. The seeds are tasty eaten by themselves!

Before you go biting into this delicious fruit, read these step by step instructions on how to de-seed a pomegranite. It will leave you stain free and with lots of seeds to eat!

Cut off the crown...
Slice the rind in several places...Soak the pomegranate in cold water, upside down for 5-10 minutes...
Break apart the rind of the pomegranate and remove seeds from membrane. The seeds will sink to the bottom of the bowl.
Remove rind and membranes from bowl...
Drain seeds with a collander. Pat dry with cloth or paper towel. Eat immediately or store in an airtight container in the refrigerator for up to two days. Enjoy!!

renee's chocolate orange bread pudding

2009-11-02T19:07:00.006-07:00

a fun twist on an old favorite!!

1 teaspoon unsalted butter

4 large eggs
4 cups day-old french bread, crust removed and cut into 1/2 inch cubes
1 cup firmly packed dark brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon nutmeg
1 teaspoon pure vanilla extract
1 cup semisweet chocolate chips, melted
1/4 cup Grand Marnier or other orange flavored liqueur
2 cups half-and-half
2 cups semisweet chocolate chips

Preheat the oven to 350°F. Grease a 6-cup (9 1/4 x 5 1/4 x 2 3/4 inch) loaf pan with the butter. Whisk the eggs, sugar , cinnamon, nutmeg, vanilla, melted chocolate, and Grand Marnier together in a large mixing bowl until very smooth. Add the half-and-half and mix well. Add the bread and let the mixture sit for 30 minutes, stirring occasionally. Pour half of the mixture into the prepared pan. Sprinkle the top with the unmelted chocolate chips. Pour the remaining bread mixture over the chocolate chips. Bake until the pudding is set in the center, about 55 minutes. Let cool for 5 minutes. To serve, cut the pudding into 1-inch-thick slices. Top with the spiced cream.

Spiced Cream

1 quart heavy cream
1/4 cup granulated sugar
1 tsp all spice
1 tablespoon fresh grated orange peel

Beat the cream with an electric mixer on high speed in a large mixing bowl for about 2 minutes. Add the sugar, cinnamon, and nutmeg and beat again until the mixture thickens and forms stiff peaks (about 1 - 2 minutes), fold in grated orange peel.

pumpkin upside-downcake with spiced cream

2009-11-01T14:51:00.002-07:00

3 eggs
1 cup granulated sugar
3 1/2 cups pumpkin puree
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
12 ounce evaporated milk
1 (18.25 ounce) box yellow cake mix
1 cup toasted chopped pecans
4 tablespoons melted unsalted butter
Spiced Cream (recipe below)

Preheat the oven to 350 degrees F. Line a 9 x 13-inch pan with wax paper and set aside.

In a large bowl beat the eggs until slightly thickened and lemon colored. Add the sugars, pumpkin puree, cinnamon, ginger, nutmeg, and salt. Mix well, then gently stir in the evaporated milk. Pour the mixture into the prepared pan and sprinkle the cake mix over the top. Sprinkle with the pecans and pour the butter evenly over the entire pan. Bake for 50 to 60 minutes, or until the cake layer comes clean with a wooden pick and bounces back when gently pressed. Cool thoroughly. Remove from the pan and place on a serving dish.

Serve with the Spiced Cream on the side, or frost with chilled Spiced Cream.

Spiced Cream
1 cup heavy cream
2 tsp all spice

Whip the cream until light and fluffy. Fold in the all spice. Chill.

green bean casserole from scratch

2009-11-01T14:46:00.002-07:00

2 pounds fresh green beans, trimmed and cut in half
4 cups whole milk
6 tablespoons unsalted butter (divided)
1/4 cup all-purpose flour
Salt and pepper to taste
1 pound button mushrooms, sliced

Fried onion rings:
2 large yellow onions, sliced into thin rings
Whole milk to cover onions
1 cup all-purpose flour
1 teaspoon garlic salt
1 teaspoon salt
1 teaspoon black pepper
Vegetable oil, for frying rings

Heat a pot with plenty of generously salted water. When the water comes to a full rolling boil, add the beans and cook until just tender. Do not crowd the beans or they will turn gray (cook in batches if necessary). Fill a large bowl with ice water and when beans are done, drain and place in the ice water. Once beans have chilled, remove from the ice water and set aside.

In a medium pot, bring the milk to a boil.

While the milk is heating, melt 4 tablespoons of butter in a medium saucepan, then add the flour, mixing with a wooden spoon. Cook flour mixture over medium heat for 3 to 5 minutes, stirring constantly and making sure the flour doesn't brown.

Very gradually pour the boiling milk into the flour mixture, whisking constantly to ensure there are no lumps. Continue to cook the milk mixture, stirring occasionally, until it has thickened, about 10 minutes. Remove from heat, season with salt and pepper and set aside.

Heat a large saute pan over high heat. When hot, add the remaining 2 tablespoons butter and immediately follow with the sliced mushrooms, even before the butter has completely melted. (This will keep the butter from burning while allowing the pan to stay hot enough so the mushrooms saute.)

Saute the mushrooms until lightly browned, and season with salt and pepper. Pour milk mixture into pan with the mushrooms and cook together for a few minutes to meld the flavors. To make onion rings: Place onion rings in a bowl and cover with milk. Place in refrigerator for at least 10 minutes or up to an hour.

In a medium bowl, mix the flour, garlic salt, salt and pepper.

Place enough oil in pot to cover the onion rings (you can fry in batches, if necessary). Heat to 375° F.

Strain milk from onions. Coat onion rings with flour mixture, then fry in the hot oil. Once lightly browned, remove from oil and drain on paper towels To assemble the casserole: Preheat oven to 350° F.

In a large mixing bowl, mix the green beans, mushroom mixture and 1 cup of the onion rings. Taste for seasoning, adding salt and pepper, if necessary.

Spray nonstick cooking spray into an 8-inch square baking pan or any suitable size that will accommodate the beans. Pour mixture into pan and top with the remaining fried onion rings.

Bake for about 45 minutes, or until hot, and serve. Note: Any component of this casserole can be done a day or two ahead, and the whole casserole can be assembled a day in advance.

crockpot coconut pecan sweet potatoes

2009-11-01T14:41:00.002-07:00

2 lb Sweet potatoes; peel, shred
1/3 c Brown sugar; pack
1/4 c Margarine or butter; melt
1/4 c Coconut
1/4 c Broken pecans; toast
1/4 ts Ground cinnamon
1/4 ts Coconut flavoring
1/4 ts Vanilla
Toasted coconut; opt

In a 3 1/2 qt slow cooker, combine potatoes, sugar, margarine, coconut, pecans and cinnamon. Cover; cook on LOW for 6 to 8 or on HIGH for 3 to 4 hours. Stir in coconut flavoring and vanilla. Sprinkle with toasted coconut if desired. ENJOY!!

turkey 101

2009-11-01T14:12:00.004-07:00

Some helpful information from Martha Stewart Living Magazine, November 1996 to help you make the perfect Holiday turkey!!

1. Getting Started
Have ready the following equipment:

Large, heavy roasting pan (not nonstick)
Roasting rack (V-shaped or flat)
Toothpicks or small metal skewers
17-inch square of four-ply cheesecloth
Kitchen twine
Pastry brush
Instant-read thermometer
Fat separator

Remove giblets from the body and neck cavities, and reserve them; you can make Giblet Stock while the turkey is roasting.

Rinse the turkey under cool running water, and pat it dry with paper towels. Tuck the wing tips under the body to prevent them from burning.

2. Stuffing the Bird
Insert the stuffing just before the turkey goes into the oven; never do it ahead of time. And don't pack it too tightly, as the stuffing won't cook evenly and bacteria may grow; also, don't forget to stuff the neck cavity.
3. Securing the Neck Flap
Pull the flap of skin at the neck down, and use toothpicks or small metal skewers to fasten it.
4. Trussing
Pull the legs together loosely, and tie them with kitchen string; a bow will be easy to untie later. Any kind of sturdy white string or twine will do, as long as it's made of cotton, not polyester (which may melt in the oven's heat). Rub the turkey with butter, and season it with salt and pepper.5. The Basting Process
Cover the turkey with cheesecloth that has been soaking in butter and wine; the cloth should cover the breast and part of the leg area. Make sure the cheesecloth never dries out or comes into contact with the inside walls of the oven; in either situation, it may ignite.

Every 30 minutes, use a pastry brush (better than a bulb baster) to baste the cheesecloth and exposed area of the turkey with the butter-and-wine mixture. (The turkey pictured here is out of the oven, but basting should be done in the oven and as quickly as possible, so the oven temperature doesn't drop.) Watch the pan juices; if they are in danger of overflowing, spoon them out and reserve them for the gravy.

After the third hour of cooking, take the turkey out of the oven. Carefully remove the cheesecloth, which will have turned quite brown, and discard it. Baste the turkey with pan juices, taking care not to tear the skin, and return it to the oven.
6. Temperature Taking
After the fourth hour of cooking, insert an instant-read thermometer into the thickest part of the thigh (if you poke a bone, try again); when the temperature reaches 180 degrees, the bird is ready.
7. Carving
Use a thin-bladed, flexible carbon-steel knife to carve the meat into thin slices.

harvest fondue

2009-10-30T12:16:00.002-06:00

3/4 cup milk
1 tablespoon Dijon mustard
2 teaspoons onion powder
1/4 teaspoon salt
1 dash ground black pepper
3/4 cup apple juice
1/4 cup flour
1 1/2 cups shredded sharp cheddar cheese
4 cups Italian bread cut in 1" cubes
4 cups assorted blanched veggies

In a medium saucepan combine until smooth: milk, apple juice, flour, mustard, onion powder, salt and black pepper. Cook and stir over medium heat until mixture thickens and boils; cook and stir one minute longer. Remove from heat; add cheese; stir until melted. Transfer to a fondue pot; keep warm. Serve with bread cubes and assorted vegetables. This about 2 cups.

midnight moon

2009-10-30T12:06:00.002-06:00

1 round (8 ounces) Brie cheese
3 tablespoons plus 1-1/2 teaspoons crumbled blue cheese
2 tablespoons plus 1-1/2 teaspoons coarsely chopped walnuts
3 tablespoons apricot preserves, divided
Assorted crackers for serving

Preheat oven to 400°F. Cut Brie cheese horizontally into halves. Combine blue cheese and walnuts. Spread 4-1/2 teaspoons apricot preserves on cut side of one half of Brie cheese; sprinkle with half of blue cheese-walnut mixture. Place remaining half of Brie cheese on top; spread with remaining 4-1/2 teaspoons apricot preserves. Wrap 3-inch-high strip of foil tightly around Brie; secure with piece of tape. Sprinkle remaining blue-cheese-walnut mixture over half of apricot preserves to form crescent moon shape. Bake cheese in 8x8-inch baking pan 7 to 9 minutes or until soft and beginning to melt. Serve immediately with crackers and sliced apples.

renee's garlic pie

2009-10-28T10:35:00.007-06:00

Does garlic keep the vampires away * wish I could ask Edward* This is so yummy :) Better eat something else Bella ;)

For the dough

2 cups all-purpose flour
12 tablespoons unsalted butter, chilled and cubed, plus extra for the pan
salt

For the filling

5 garlic cloves, peeled
1 1/2 cups freshly grated pecorino romano cheese
3/4 lb pancetta, cut into 1/4 inch cubes
3 eggs
10 saffron threads
1 teaspoon salt
1 teaspoon freshly grated nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon fresh ground black pepper

To glaze
1 egg, beaten to blend

Make the dough: In a bowl, mix the flour and the butter with your fingers until they resemble a coarse meal. Add the salt and enough ice water to make an elastic dough. Shape into a ball, wrap, and refrigerate for 30 minutes to 24 hours. Preheat the oven to 400°F. Bring 1 quart of water to a boil. Drop in the garlic and cook for 15 minutes. Drain and rinse in cool water. Crush the cooked garlic cloves; place in a bowl and fold in the pecorino, the pancetta, raisins, saffron, salt, nutmeg, cinnamon, ginger, and pepper. Cut the dough in 2 equal pieces and roll each out into 1/2-inch thick disks. Line a buttered 10-inch pie pan with 1 disk. Spoon in the filling, mounding it high. Top with the second disk of dough and seal the edges with your fingers; trim off excess dough. Glaze the top with the beaten egg. Bake for 45 minutes to 1 hour, or until golden. Remove from the oven, place on a serving platter, and serve hot.

spiced apple sauce

2009-10-28T10:31:00.002-06:00

It's not just for babies!

3 pounds cooking apples, peeled, cored, and cut into 3/4 inch chunks
1 cup water
1/3 cup brown sugar
3 tablespoons lemon juice
1 teaspoon ground cinnamon

Combine the apples, water, and brown sugar in a heavy large saucepan. Bring the mixture to a boil over high heat. Cover, and reduce the heat to medium low and simmer for 20-25 minutes, or until the apples are tender, but not mushy. Remove the cover and increase the heat to medium. Briskly simmer until most of the water evaporates, about 5 minutes. Remove from the heat and add the lemon juice and cinnamon. Cool for 20 minutes and then mash with a fork until a thick and chunky sauce is formed. Serve warm or refrigerate for up to three days and serve chilled. For a smoother sauce, cool the apple mixture until it reaches room temperature. Place in a food processor or blender and process until smooth. Return to the sauce pan and re-warm before serving if desired. Makes about 3 cups of applesauce.

chocolate cinnamon devils

2009-10-28T09:02:00.000-06:00

yummy little devils!!

1 bag cinnamon devils
2 c. semi-sweet chocolate chips
1/3 stick butter
1/4 bar paraffin

Melt in double boiler over low heat. Dip candy with toothpick. Place on waxed paper. Enjoy!!

renee's perfect hot cocoa

2009-10-27T18:38:00.004-06:00

ok guys...throw away the Stephen's hot chocolate mix! OK, you don't have to throw it away ...just save it for the kiddos. When you want creamy decadent hot cocoa, this is the one for you.

1 cup milk
1 cup half and half
8 teaspoons sugar
1 ounce semisweet chocolate, finely chopped
1 ounce unsweetened chocolate, finely chopped
1 tablespoon brown sugar
1/2 teaspoon pure vanilla extract

In a small heavy saucepan over medium heat mix together the milk, half-and-half, sugar, chocolates, and brown sugar. Heat until the chocolate melts and the sugar dissolves. Do not bring to a boil, but make sure the mixture gets steaming hot. Reduce the heat and keep the chocolate hot. Place half of the mixture in a blender and mix until frothy. Return to the pan, add the vanilla, and pour into glasses. Serve immediately. This recipe doubles and triples easily. Choose your favorite eating chocolate for this recipe as that will really influence the flavor of the final drink. This makes 2 servings...Enjoy!!