Monkey Bread

PULL-APART (MONKEY) BREAD

2 cups milk 1/3 cup sugar 1/2 cup shortening 1/4 cup warm water 1 pkg active dry yeast 5 cups all purpose flour 1/2 tsp. baking soda 1/2 tsp. baking powder 2 tsp. salt 1/2 cup butter, melted Dissolve yeast in warm (not hot) water with a pinch of sugar and allow to sit for 5 minutes.Scald milk: Bring nearly to a boil, heating only until tiny bubbles begin to form around the edges of pan, around 190°F. Remove from heat. Stir in shortening and sugar until dissolved. Allow to cool to lukewarm (85°F). Stir in yeast mixture and 3 cups flour. Beat until smooth. Transfer dough to a bowl brushed with oil, turning once to coat dough with oil. Cover and let rise in a warm place for 2 or 3 hours. Add remaining ingredients except for the butter. Knead 4-5 minutes. Allow the dough to rise for another hour. Preheat oven to 350°F. Melt 1/2 cup butter and allow to cool slightly. 1 tablespoon sugar may optionally be added to the butter for a little extra sweetness, if desired. Dust a work surface well with flour. Turn dough out and roll into 1 1/2" to 2" diameter balls. Dip the dough balls into the slightly cooled, melted butter. Arrange in layers in a Bundt pan, tube, or monkey bread pan. Bake in preheated oven for 45-55 minutes. Cool 5 minutes, Run a blunt knife along edges of bread to free it from the pan. Remove, upside-down, from pan onto serving dish. The bread may be served either sliced or pulled apart. Best served while still warm from oven.

Best Chocolate Chip Cookies

Ingredients

* 1 cup butter, softened
* 1 cup white sugar
* 1 cup packed brown sugar
* 2 eggs
* 2 teaspoons vanilla extract
* 3 cups all-purpose flour
* 1 teaspoon baking soda
* 2 teaspoons hot water
* 1/2 teaspoon salt
* 2 cups semisweet chocolate chips
* 1 cup chopped walnuts

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Cream Cheese Cranberry Cake

2 sticks unsalted butter, softened
8 oz cream cheese, room temp
2 1/2 cups sugar
3 eggs
1 lemon, juiced and zested
1/4 tsp almond extract
1 tsp vanilla
2 1/2 cups cake flour
1 tsp salt
2 cups fresh or frozen cranberries, tossed with 1 Tbsp flour
Whipped cream, optional

Preheat oven to 350. Spray a bundt pan with baking spray, coating well.

Beat butter and cream cheese until combined. Add sugar and turn mixer to med-high and cream for 3 minutes. Add the eggs, one at a time until combined. Add lemon juice and zest, almond extract, and vanilla and mix thoroughly. Turn mixer to low and add salt. Add the cake flour in two batches. Fold in the cranberries.

Spread batter evenly in the prepared pan. Bake 60-70 minutes, until the cake has browned and a skewer inserted in the center comes out with only moist crumbs attached. Let cool in pan for 10 minutes and then turn out onto a rack and cool completely. Cover tightly overnight (I put it in on a cake plate and cover with a glass dome) and enjoy the next day. (You can certainly eat it the same day but it gets better with an overnight resting period.)

Yields: 1 bundt cake, 8-12 servings depending on slice size

Recipe borrowed from Confections of a Foodie Bride.

Marina’s Ricotta Cookies

½ lb margarine (250g)

2 cups sugar

2 tsp vanilla

3 eggs

4 cups flour

1tsp baking powder

1 tsp salt

1 tsp baking soda

1 container (450g) ricotta

Chocolate chips optional

If you want a sweeter version put an extra tsp or 1 of vanilla

Mix eggs, margarine & sugar add vanilla & ricotta.

In another bowl, mix flour, b.soda, b.powder & salt.

With a wooden spoon mix flour a little at a time in the batter.

Prepare icing sugar in a dish & scoop on bater with a spoon to place in sugar then role them into a ball.

Place them on a baking sheet 1 ½ “ apart

Bake at 350F for 10 to 15 min. (check colour)

Use tsp for smaller cookies and tbsp for larger cookies.

Spinach Alfredo Pizza

INGREDIENTS (Nutrition)

* 1 (10 ounce) package frozen chopped spinach, thawed and drained
* 1 (10 ounce) container Alfredo Sauce
* 1 (6 ounce) can sliced mushrooms, drained
* 1 (10 ounce) can artichoke hearts, drained and quartered
* 1/2 cup grated Parmesan cheese
* 4 cups shredded mozzarella cheese
* 2 unbaked pizza crusts
* 2 tablespoons olive oil
* 1 (2.25 ounce) can sliced black olives (optional)

1. Preheat the oven to 350 degrees F (175 degrees C). Spread pizza crusts out onto baking sheets or pizza pans.
2. Place the spinach and Alfredo sauce in a saucepan, and warm over medium heat. Stir occasionally. Spread 1tablespoon of olive oil onto each pizza crust. Spoon half of the Alfredo and spinach onto each crust, then arrange artichoke hearts over the sauce layer. Top each pizza with half of the mozzarella cheese and Parmesan cheese. Sprinkle mushrooms and black olives on top.
3. Bake pizzas one at a time for 20 minutes in the preheated oven, or until the bottom is nicely browned.

NEIMAN -MARCUS COOKIES

Got this recipe from some e-mail forward. Wonder if its any good? Doubt the e-mail story is true. Check Snopes...

(Recipe may be halved)

2 (500 ml) cups butter
24 oz. (680 g) chocolate chips
4 (1000 ml) cups flour
2 (500 ml) cups brown sugar
2 tsp. (10 ml) (Bicarb) soda
1 tsp. (5 ml) salt
2 (500 ml) cups sugar
18 oz (500 g) Hershey Bar (grated).
5 (1250 ml) cups blended oatmeal
4 eggs
2 tsp. (10 ml) baking powder
2 tsp. (10 ml) vanilla
3 cups (375 ml) chopped nuts ( optional )

.....................................................


Measure oatmeal, and blend in a blender to a fine powder.

Cream the butter and both sugars.

Add eggs and vanilla, mix together with flour, oatmeal,

Salt, baking powder, and Bicarb (soda).

Add chocolate chips, Hershey Bar, and nuts.

Roll into balls, and place two inches apart on a cookie sheet.

Bake for 10 minutes at (180 C ) 375 degrees F.

Asparagus, New Potato and Chive Frittata

POINTS® Value: 3
Servings: 4
Preparation Time: 10 min
Cooking Time: 13 min
Level of Difficulty: Easy

Welcome spring with our flavorful frittata. It's the perfect seasonal brunch, lunch or light supper.

Ingredients
1/2 pound(s) uncooked new potatoes, washed and very thinly sliced (about 4 potatoes)
1 pound(s) asparagus, trimmed and cut into 2-inch lengths
2 large egg(s)
1 cup(s) fat-free egg substitute
1/2 tsp table salt
1/8 tsp black pepper
2 tbsp chives, fresh, chopped
1 spray(s) cooking spray
Instructions

* Place potatoes in a steamer; steam until almost tender, about 3 minutes. Add asparagus and steam for 1 minute more; remove vegetables from steamer and set aside.

* Preheat broiler.

* In a large bowl, whisk together eggs, egg substitute, salt, pepper and chives.

* Coat a 10-inch nonstick, ovenproof skillet with cooking spray and set over medium heat. Add potatoes and asparagus and sauté for 2 minutes; reduce heat to low and stir in eggs. Cover and cook until eggs are set around edges, about 5 minutes.

* Uncover and broil frittata until top is golden brown, about 1 to 2 minutes. Cut into 4 wedges and serve.

Pineapple Banana Loaf

Preheat oven to 350F (grease Two 8 ½ by 4 ½ inch or 9 by 5 inch loaf pans)
Recipe makes 2 loaves

3 cups Flour
2 cups sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup crushed pineapple, undrained
3 eggs, slightly beaten
1 ¼ cups vegetable oil
2 cups mashed banana (about 5 bananas)
2 tsp vanilla

-Combine first five ingredients.
-Beat together remaining ingredients in large bowl until blended. Add dry ing. , stirring until thoroughly combined. Divide evenly between prepared pans. Bake for 60 to 70 min. or until toothpick inserted in center comes out clean. Cool for 15 min. in pan, then transfer to rack and cool completely.

Variation; stir 1 cup of chopped nuts into batter , if desired.

Freezing: excellent.

Lilly’s Chocolate Chip Cookies

Preheat oven to 375F (makes about 100 2 inch cookies)

2 ¼ cups flour
1 tsp baking soda
1 tsp salt
1 cup butter, softened
¾ cups packed brown sugar
1 tsp vanilla extract
2 eggs
2 cup chocolate chips
(Or 1 choc. Chips & 1 nuts)

-Combine flour, soda & salt. In large bowl combine butter, sugar, brown sugar & vanilla, beat until creamy. Beat in eggs. Gradually add flour mixture, mix well. Stir in chips & nuts. Drop by teaspoon onto ungreased cookie sheet.
Bake 8 to 10 min.

Chevapchiche

Botra's Recipe;
1 lb beef
1 lb port or veal
1 egg
1 large onion (if desired put also a couple of cloves of garlic)
salt & pepper to taste (a few sprinkles of Mrs. Dash if desired)
Fry onions (garlic) just to lightly brown.
Mix in meat well by hand.
Place in Fridge for 1/2 hour or over night.
Make Chevapchiche and BBQ.

Katica Panenich Recipe:
1 lb beef
1 lb port or veal
1 large onion (if desired put also a couple of cloves of garlic)
salt & pepper to taste (a few sprinkles of hot paprika if desired)
beef powder
1 large onion
Fry onions just to lightly brown.
Mix in meat well by hand.
Place in Fridge for 1/2 hour or over night.
Make Chevapchiche and BBQ.

French Comfort Food Dinner Menu

From the TV show French Food at Home. I am going to make this for friends when they come for dinner. I've been promising to have them over for quite a while, but was stumped on a menu that would be not to difficult to prepare, but delicious, and look somewhat impressive. Here it is:

Smoky Squash Soup

* 4 pounds squash or pumpkin, seeded, cut into 1" chunks and peeled
* 1 tbsp olive oil
* 6 x slices smoky bacon, chopped
* 1 x medium onion
* Water or stock, as needed
* 1 cup cream or milk
* salt and pepper
* pinch nutmeg
* About 2 Tbsp crème fraiche or sour cream (optional)
* About 2 Tbsp chopped chives (optional)


Directions:
Smoky Squash Soup

1. Heat the oven to 400ºF/200ºC. Toss the squash chunks with the oil in a roasting pan, and bake until very soft, about an hour. Fry the bacon in a soup pot, remove to paper towel to drain, then crumble and set aside. In the same pot, with a spoonful of the bacon fat left in, gently sauté the onion until translucent.
2. When the squash chunks are cooked, add them to the pot with a little water or stock. Purée with a hand-held blender, adding more water if needed to make a thick soup. Stir in the cream, heat gently, taste, and season with salt, pepper, and nutmeg. Ladle the soup into bowls. Put a dollop of sour cream in each, sprinkle with the bacon and chives, grind over a little black pepper, and serve.

White Beans with Aromatics and Crème Fraîche

* 12 ounces white beans, soaked overnight in cold water, rinsed and drained
* 1 x sprig thyme
* 1 x bay leaf
* 1 x garlic clove
* 1/2 onion
* A generous spoonful of crème fraîche
* salt and pepper to season


Directions:

1. Put the beans in a large saucepan with plenty of head room. Add in the thyme, bay leaf, garlic, and onion. Cover with water, slap on a lid, bring to a simmer and cook gently until tender, 40 minutes. Drain the beans, plucking out the aromatics. Stir in crème fraîche (just enough to hold them together), and season with salt and pepper. Serve.

Pork Roast with Rosemary, Quatre-Epices and Honey

* 3 lb. boned pork roast
* salt and pepper to season
* 1 tbsp olive oil
* 3 to 4 Tbsps chopped fresh rosemary
* 2 tbsp quatre-epices (cinnamon, cloves, nutmeg and pepper)
* 1/3 cup honey, warmed until runny if necessary
* 1/2 cup water or cider


Directions:

1. Bring the meat to room temperature, about an hour. Heat the oven to 400ºF/200ºC. Season the meat well all over with salt and pepper. Rub with the olive oil. Mix together the rosemary and spices and roll the meat in it to coat evenly. Set the meat in a roasting pan, fat side up. Drizzle over the honey. Pour about 1/4 cup/60 ml water into the bottom of the pan and place in the oven. Roast the pork for 20 minutes, then reduce the heat to 350°F/180°C and continue roasting until done, about 40 minutes more, adding another 1/4 cup/60 ml water during cooking, if needed.
2. Remove the pork from the oven and carve in thin slices, while keeping the juices warm. Fan the meat onto a platter. Taste the juices and fix the seasonings. Pour over the meat, and serve.

Greco-Norman Apples

* 2 tbsp Calvados (optional)
* 2 to 3 Tbsp dark raisins

* 6 x small firm apples, such as Granny Smith
* 2 tsp butter
* 1 tsp sugar
* A sprinkling of cinnamon
* 4 heaping Tbsps fresh goat cheese
* 2 to 3 Tbsps pine nuts, toasted
* 2 to 3 Tbsps honey, warmed to runny consistency if necessary


Directions:
Greco-Norman Apples

1. Heat the oven to 425ºF/220ºC. Pour the Calvados over the raisins in a small bowl and set aside to plump. Halve the apples and remove the cores with a melon-baller. Poke the skin side all over with a needle or the tip or a very sharp knife. Take a sliver off the bottom so they’ll sit flat, if you like. Put them skin-side down in a baking dish.
2. Poke 1/2 teaspoon of butter into the well in each apple, then sprinkle over the sugar and cinnamon. Bake until the apples are soft, but still intact, 15 minutes. Remove. Drain the raisins. Nudge two apple halves beside each other on each of six serving plates. Put a generous spoonful of cheese alongside each. Scatter over the pine nuts and raisins. Drizzle over the honey and serve.

Chicken and 3-Cheese Sweet Potatoes

-750 mL (3 cups) peeled and diced sweet potatoes
-4 skinless, boneless chicken breasts
-30 mL (2 tbsp) butter, melted
-30 mL (2 tbsp) butter
-1/2 onion, finely chopped
-2 cloves garlic, chopped
-2 mL (1/2 tsp) finely chopped gingerroot
-2 mL (1/2 tsp) red pepper flakes
-50 mL (1/4 cup) shredded Canadian Gouda
-50 mL (1/4 cup) shredded Canadian Havarti
-50 mL (1/4 cup) shredded Canadian Aged Cheddar
-Salt and freshly ground pepper
Preparation

Preheat oven to 200°C (400°F), or barbecue to medium-high.

In a large saucepan, cook sweet potatoes in boiling, salted water until soft. Drain and set aside.

While sweet potatoes are cooking, brush chicken with melted butter. Salt and pepper to taste. Bake or barbecue for 20 to 25 minutes.

In the same saucepan, melt butter and cook onion, garlic and gingerroot until soft. Return sweet potatoes to saucepan and mash. Add red pepper flakes and all the cheese. Salt and pepper to taste. Reheat mashed sweet potatoes over low heat to melt cheese.

Serve chicken over mashed sweet potatoes with your choice of green vegetable.
Suggestion

Make sweet potatoes with one type of cheese, for a total of about 175 mL (3/4 cup).

For a change of taste, try with Canadian Mozzarella, Provolone, Swiss, another type of Cheddar or Oka.

Mediterranean Tilapia

* 4 tilapia fillets (about 1 to 1 ½ lbs.)
* ½ teaspoon salt, divided
* ¼ teaspoon pepper, divided
* 1 teaspoon dried oregano, divided
* 1 tablespoon olive oil
* 1 tablespoon bottled minced garlic
* ¼ cup frozen chopped onions
* 1 (14-ounce) can quartered artichoke hearts, drained
* 1 (14 ½ -ounce) can diced tomatoes, drained
* ¼ cup white wine


Sprinkle both sides of the tilapia fillets with salt, pepper, and half of the oregano. In a large nonstick skillet with a lid over medium-high heat, heat the oil.

Add the garlic and onions and cook for about 3 minutes, until the onions begin to soften.

Add fish fillets and top each fillet with the artichoke hearts, tomatoes, wine and remaining oregano.

Cover and cook 8 to 10 minutes, until the fish flakes easily with a fork.

Angel Cake With Mocha Butter Cream

Ingredients:

***Cake***
1 1/2 cup Powdered sugar
1 cup Cake flour
1 dash Salt
10 large Egg whites
1 1/2 teaspoon Cream of tartar
3/4 cup Granulated sugar

***Mocha Butter Cream***
1 1/2 cup Butter
4 tablespoons Instant coffee
2 tablespoons Sifted cocoa
2 cups Powdered sugar

Directions:

All dry ingredients should be sifted. Therefore, start by sifting together powdered sugar and cake flour. Add salt. In a large dry bowl whisk egg whites until soft peaks form. Add cream of tartar at the end.

Gradually add granulated sugar to egg whites, whisking all the time. Sift 1/3 of flour mixture over egg whites,lightly fold in. Repeat with remaining flour mixture, little by little.

Turn batter into a large ungreased tube pan. Smooth top. Bake at 350. for about 40 minutes or till cake is done. Cool cake. Loosen around edges, remove cake from pan.

Make butter cream by beating butter until very soft and smooth. Add coffee, cocoa, and powdered sugar. Beat until very light. Spread mixture in between layers and around cake. Garnish with chocolate sprinkles.

This recipe from CDKitchen for Angel Cake With Mocha Butter Cream serves/makes 10

Marinated Tuna Sandwiches

Ingredients:
2 crusty hoagie or French rolls
2 tablespoons extra virgin olive oil
1 clove garlic, bruised
2 tablespoons red wine vinegar
1/2 red onion, thinly sliced
1/2 can (2.25-ounce size) sliced black olives
1 perfectly ripe tomatoes, sliced 1/2-inch thick
1 can (6.5-ounce size) white albacore tuna, drained
2 tablespoons chopped fresh basil leaves
Kosher or coarse salt and freshly ground pepper to taste



Directions:

Tear off sheets of plastic wrap, each large enough to wrap a sandwich.

Split open a hoagie roll and lay open on each sheet. Sprinkle each roll half with 1/2 tablespoon of the olive oil. Rub the bread with the bruised garlic; discard the garlic. Sprinkle each roll half with 1/2 tablespoon red wine vinegar.

On the bottom half of each hoagie roll layer 1/4 of the onion, olives, tomatoes, tuna and basil. Season with salt and pepper. Place the top half of the hoagie roll on and wrap each sandwich tightly in the plastic wrap.

Let stand at room temperature for 1 hour or refrigerate 2 or more hours before serving to allow flavors to intensify and "marinate" the sandwich.

Tortellini Stew w/Spinach and Zucchini

Ingredients:
1 can (14 oz size) reduced-sodium vegetable or chicken broth
1 package (9 oz size) refrigerated cheese or mushroom tortellini
1 can (14.5 oz size) diced tomatoes
3 cups packed baby spinach
3 tablespoons chopped fresh basil
2 tablespoons freshly shredded Asiago or Parmesan cheese
1/8 teaspoon freshly ground pepper
2 small zucchini, diced large, sauteed lightly

Directions:
Bring broth to a boil in medium saucepan over high heat. Add tortellini. Reduce heat to medium-low; simmer gently 5 minutes.

Gently stir in tomatoes; simmer 4 minutes or until tortellini is tender. Stir in spinach 1 cup at a time just until wilted. Add zucchini. Stir in basil.

Ladle into shallow bowls; sprinkle with cheese and pepper.

As an added delicious touch, once you've turned off the heat, stir in three triangles of Laughing Cow cheese. It adds a lovely richness to the broth, and it also thickens it all up, just a smidge. So good.

Layered Taco Salad

yield: Makes 6 servings

Ingredients
For dressing

* 1/4 cup fresh lime juice
* 1/2 cup chopped fresh cilantro
* 1 teaspoon sugar
* 1 tablespoon chili powder
* 1/4 teaspoon ground cumin
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/2 cup olive oil


For beef

* 1 medium onion, chopped
* 3 garlic cloves, finely chopped
* 1 to 2 fresh serrano chiles (including seeds), finely chopped
* 1 tablespoon chili powder
* 2 teaspoons ground cumin
* 2 tablespoons olive oil
* 1 1/2 lb ground chuck
* 1 (8-oz) can tomato sauce
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper


For salad

* 1 (1/2-lb) firm-ripe California avocado
* 1 head iceberg lettuce, thinly sliced (8 cups)
* 1 large tomato (1/2 lb), chopped
* 1/4 lb coarsely grated extra-sharp Cheddar (1 1/2 cups)
* 1 (15- to 19-oz) can black beans, drained and rinsed
* 1 (6-oz) can sliced pitted California black olives, drained


* Accompaniment: tortilla chips

Preparation

Make dressing:
Whisk together lime juice, cilantro, sugar, chili powder, cumin, salt, and pepper, then add oil in a stream, whisking until emulsified.

Cook beef:
Cook onion, garlic, chiles to taste, chili powder, and cumin in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until onion is well softened, about 6 minutes. Add beef and cook, stirring occasionally and breaking up lumps, until meat is no longer pink, about 5 minutes, then spoon off any excess fat from skillet.

Add tomato sauce, salt, and pepper to beef and cook, stirring, until slightly thickened, about 3 minutes. Remove from heat.

Assemble salad:
Peel and pit avocado, then cut into 1/2-inch pieces.

Spread lettuce over bottom of a shallow 4-quart dish. Spoon beef mixture evenly over lettuce and continue making layers with tomatoes, cheese, beans, avocado, and olives. Drizzle dressing over salad.

Summer Garden Salad with Chili-Garlic Shrimp

* 1 teaspoon chili-garlic sauce
* 1/2 teaspoon ground cumin
* 1/2 teaspoon kosher salt
* 1/4 teaspoon plus 1/8 teaspoon ground black pepper
* 2 pounds uncooked large shrimp, peeled, deveined
* 5 tablespoons extra-virgin olive oil, divided


* 2 ears of corn, husked
* 3 small tomatoes, cut into 1/2-inch-thick wedges
* 1/3 English hothouse cucumber, halved lengthwise, thinly sliced crosswise


* 4 teaspoons fresh lime juice
* 2 teaspoons reduced-sodium soy sauce
* 1 teaspoon toasted sesame oil (such as Asian)


* 1 large avocado, halved, peeled, pitted, cut into thin slices
* 8 cups (loosely packed) mixed baby greens
* 2 tablespoons thinly sliced fresh mint leaves

Preparation

Mix chili-garlic sauce, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Add shrimp and toss to coat. Heat 2 tablespoons oil in heavy large nonstick skillet over high heat until hot. Add half of shrimp and sauté until cooked through, about 3 minutes. Using tongs, transfer shrimp to plate. Add 1 tablespoon oil to same skillet. Add remaining shrimp and sauté until cooked through, about 3 minutes. Transfer shrimp to plate and cool.

Cook corn in pot of boiling salted water until almost tender, about 5 minutes. Drain and cool. Cut corn kernels off cobs. Mix corn, tomatoes, and cucumber into shrimp.

Whisk remaining 2 tablespoons oil, 1/8 teaspoon pepper, lime juice, soy sauce, and sesame oil in medium bowl. (Shrimp mixture and dressing can be made 4 hours ahead. Cover separately and refrigerate.)

Combine shrimp mixture with any accumulated juices, avocado, greens, and mint in large bowl. Add dressing and toss to coat.

Pineapple Fried Rice

* 1 (8 ounce) can crushed pineapple with juice
* 4 cups water
* 2 cups white rice
* 1 tablespoon peanut or walnut oil
* 2 eggs, beaten
* 1/2 teaspoon sesame oil
* 1 (12 ounce) package tofu, diced
* 3/4 cup chopped mushrooms
* 3 tablespoons soy sauce
* 3 green onions, thinly sliced
* 1 cup diced carrots

DIRECTIONS

1. Open can of crushed pineapple and drain juice into a cup.
2. In a medium saucepan, combine the liquid from the can of crushed pineapple with 3 cups water, bring to a boil. Add rice. Bring mixture to boil. Cover and reduce heat to simmer. Cook 25 to 30 minutes or until rice is tender.
3. In a non-stick wok heat the 1 tablespoon walnut or peanut oil. Add the eggs and cook without stirring, until set. Slide eggs out of the wok to a plate - cut into short, narrow strips. In the same wok, heat the sesame oil and stir fry the tofu with the mushrooms, soy sauce, green onions, and carrots for about 4 minutes. Stir in cooked rice, pineapple, and egg strips. Heat until everything is heated through.

Spice-Crusted Pork Chops with Bean Sprout Salad

-4 pork chops, trimmed

Marinade
-1 garlic clove, chopped
-2 Tbsp. (30 mL) grated fresh ginger
-3 Tbsp. (45 mL) light soy sauce
-3 Tbsp. cup (45 mL) extra virgin olive oil
-1Tbsp. sesame oil

Spice-Crust
-2 Tbsp. (30 mL) crushed, coriander seed
-1 Tbsp. (15 mL) crushed, mustard seed
-1 Tbsp. (15 mL) crushed coarse black pepper
-2 Tbsp. (30 mL) Dijon mustard

Bean Sprout Salad
-½ cup (125 mL) light soy sauce
-1 – 2 tsp. (5 – 10 mL) sesame oil
-2 Tbsp. (30 mL) rice vinegar
-2 Tbsp. (30 mL) grated ginger
-1 cup (250 mL) bean sprouts

-To taste chopped fresh coriander
-To taste freshly ground pepper

Preparation In a plate, combine marinade ingredients. Marinate chops 20 minutes.
Preheat barbecue to medium-high.
In a plate, mix spices together. Spread mustard on one side of the chops.
Place chops, mustard side down, on top of spices
Grill 6 – 8 minutes. Halfway through, turn chops over with tongs. .
Meanwhile, in a small bowl, combine soy sauce with sesame oil, rice vinegar and ginger.
Divide bean sprouts among plates, drizzle with dressing and sprinkle with fresh coriander.
Serve with grilled pork.

*This marinade smelled SO awesome, and the pork chops tasted great. I really enjoyed the bean salad with the pork chops. We had some white rice with it, and it tasted great with the salad dressing!

Pasta Salad with Feta

Dressing

-60 mL (1/4 cup) Irresistibles extra virgin olive oil*
-25 mL (1 1/2 Tbsp.) Irresistibles lemon juice*
-10 mL (2 tsp.) chopped fresh oregano or 2 mL (1/2 tsp.) Irresistibles dried oregano*
-1 clove garlic, chopped
Salad
-375 mL (1 1/2 cups) cooked penne*
-250 mL (1 cup) crumbled Canadian Feta
-250 mL (1 cup) seeded and diced tomatoes
-250 mL (1 cup) diced cucumbers
-125 mL (1/2 cup) sliced black olives*
-125 mL (1/2 cup) sliced green pepper
-30 mL (2 Tbsp.) chopped fresh parsley
-30 mL (2 Tbsp.) chopped green onions
-Salt and freshly ground pepper, to taste

Preparation

To make dressing, in a blender process olive oil, lemon juice, oregano and garlic until creamy.
In a salad bowl, combine pasta, cheese, tomatoes, cucumbers, olives, green pepper, parsley and green onions.
Drizzle with dressing and toss well. Salt and pepper, to taste.
Refrigerate for at least 1 hour before serving.

Macaroons

* 1 stick butter
* ½ cup milk
* 1 teaspoon vanilla
* ½ cup sugar
* ¼ cup cocoa powder
* 2 cups quick-cooking oats
* ½ cup sweetened shredded coconut


Line a cookie sheet with parchment or wax paper, and set aside.
In a medium saucepan over medium high heat, melt the butter. Add the milk, vanilla, sugar, and cocoa powder, stirring well to mix.
Bring mixture to a rolling boil; reduce the heat to medium and boil for 1 minute, stirring constantly.
Remove pan from heat. Add the oats and coconut, stirring well until thoroughly mixed. Set aside to cool and set for about 10 minutes.
Drop by rounded tablespoons onto prepared baking sheet

Jambalaya

* 2 tablespoons olive oil
* 1 cup frozen chopped onion
* 1 cup frozen chopped green bell pepper
* ½ pound turkey kielbasa, cut in half, then sliced
* ½ pound fresh chicken breast tenders, snipped into 1-inch pieces with scissors
* 1 (14 ½-ounce) can diced tomatoes with jalapenos
* ½ cup water
* 1 cup raw instant brown rice
* ½ teaspoon salt
* ½ pound medium shrimp, peeled and deveined


In a large skillet over medium-high heat, heat the oil. Add the onion and peppers and cook until softened, about 5 minutes.
Add the kielbasa and chicken, and cook, stirring frequently, until the chicken is no longer pink, about 3 minutes.
Add tomatoes, water, rice, and salt, stirring well to mix. Bring to a boil; reduce heat to low; cover and simmer for 5 minutes.
Stir in shrimp; cover and continue to simmer for 5 minutes, until shrimp are pink and rice is tender.

Slow Cooker Paprika Chicken

* 2 cups frozen chopped onions
* 1 (8-ounce) package fresh sliced mushrooms
* 2 tablespoons Hungarian sweet paprika
* 1 teaspoon bottled minced garlic
* 1 teaspoon salt
* ½ teaspoon pepper
* 1 cup chicken broth
* 1 pound skinless, boneless chicken breasts
* 1 pound skinless, boneless chicken thighs
* 1 (8-ounce) container reduced-fat sour cream


In the bottom of a 3&12;-quart or larger slow cooker, place all the ingredients, except the chicken and sour cream, stirring well to mix.

Add the chicken, stirring gently to coat with the sauce.

Cover and cook on low for 6 hours.

Stir in sour cream just before serving.

Dulche de Leche Pie

* ¾ cup fat-free caramel topping
* 1 (12-ounce) container frozen lite nondairy whipped topping, thawed
* ¼ cup, plus 1 tablespoon toffee bits, like Heath Bar
* 1 (9-inch) prepared graham cracker crust


In a large mixing bowl, combine the caramel topping with the whipped topping, folding gently with a rubber or silicone spatula until smooth.
Add ¼ cup of toffee bits, stirring well to mix.
Pour, or scoop, the filling into the graham cracker crust. Sprinkle remaining 1 tablespoon of toffee bits on top.
Cover with the prepared graham cracker crust plastic cover, seal, and freeze for at least 3 hours or overnight.

Faux Thai Chicken

* ½ (16-ounce) box tri-color spiral pasta (rotini or fusilli)
* 1 cup packaged shredded carrots
* 1 rotisserie chicken, breast meat diced (about 2 cups)
* 3/4 cup reserved pasta cooking water
* ½ cup peanut butter
* ¼ cup low-sodium soy sauce
* 2 tablespoons rice vinegar or mild white vinegar
* 2 tablespoons bottled or fresh lime juice
* 1 tablespoon bottled minced ginger
* 1/8 teaspoon cayenne pepper


In a large pot of lightly salted boiling water, cook the spirals according to package directions.
Add carrots to pasta during last 3 minutes of cooking.
Before draining the pasta, dip a measuring cup into the cooking water and measure out 3/4 cup of the water; set aside.
Drain the pasta and carrots, rinse, and transfer to a large serving bowl. Add the chicken and set aside.
Place remaining ingredients in a food processor or blender container and process or blend until smooth.
Drizzle peanut butter mixture over pasta and chicken, tossing well.

Sausage and Vegetable Stew

* 6 Italian-style sausages
* 2 tablespoons olive oil
* 1 teaspoon bottled minced garlic
* 1 medium sweet onion, chopped into 1-inch dice
* 1 medium green bell pepper, chopped into 1-inch dice
* 1 medium yellow bell pepper, chopped into 1-inch dice
* 2 medium zucchini, chopped into 1-inch dice
*1 small eggplant, chopped into 1-inch dice
* 2 cups mushrooms, quartered
* 1 28 oz can Italian-style stewed tomatoes
* 1 5.5 oz can tomato paste with Italian herbs
* 2 tablespoons balsamic vinegar
* Parmesan cheese, optional


Cut the sausages into 1-inch pieces. In a medium soup pot over medium-high heat, heat the olive oil and cook the sausage pieces, stirring occasionally, until well-browned, about 5 minutes.
Add the garlic, onion, and vegetables, stirring well to mix. Cook for another 5 minutes, until the vegetables are almost softened.
Add the stewed tomatoes, stirring well to mix, and bring to a boil. Reduce the heat to medium-low and add the tomato paste, and vinegar stirring well to mix.

Cover and simmer for 10 minutes.

Sprinkle with Parmesan cheese, if desired.

Chicken and Gnocchi soup

* 1 tablespoon butter or margarine
* ½ cup frozen chopped onion
* 1 (10-ounce) package frozen peas and carrots
* 3 tablespoons flour
* 1 (32-ounce) container chicken broth
* ½ teaspoon salt
* ½ teaspoon pepper
* 1 rotisserie chicken, breast meat diced (about 2 cups)
* 1 (1-pound) package potato gnocchi


In a large saucepan or soup pot over medium-high heat, melt the butter or margarine.
Add the onion and peas and carrots, and cook until tender, about 5 minutes.
Add flour, stirring well to coat the vegetables.
Add the chicken broth, salt, and pepper, and bring to a boil. Boil for 2 minutes, until broth thickens slightly.
Reduce heat to medium and add the chicken and gnocchi, stirring well to mix. Simmer for 5 minutes, until gnocchi rise to the top of the broth.

Italian Wedding Soup

* 2 (32-ounce) cartons chicken broth
* 1 pound lean ground beef
* 2 eggs, lightly beaten
* ¼ cup bread crumbs
* 2 tablespoons grated Parmesan cheese, plus extra for serving
* 1 (6-ounce) package baby spinach
* 1 cup small pasta, such as ditalini or orzo


In a large pot over high heat, heat the chicken broth to boiling.

While the broth is heating, in a large mixing bowl, combine the beef, eggs, bread crumbs, and Parmesan cheese, working well (or mixing with your hands to thoroughly blend).

Form mixture into small meatballs, less than 1-inch in diameter.

To the boiling chicken broth, add the meatballs, spinach, and pasta. Return to boiling, then reduce the heat to medium, keeping the broth in a small rolling boil.

Cook for about 15 to 20 minutes, until the meatballs are cooked through.

Serve in bowls and pass extra Parmesan cheese.

Mexican Bean Salad

1 can black beans
1 can garbanzo beans
1 can red beans
1 cup frozen corn, defrosted
1/2 cup green pepper, chopped
1/2 cup red pepper, chopped
1/2 cup red onion, chopped
1/2 cup cilantro, chopped
1 cup vinegar
1 cup sugar
3/4 cup salad oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 package taco seasoning mix


Drain canned beans, combine with corn, green and red pepper, onion and
cilantro. Set aside. Combine remaining ingredients, except taco seasoning.
Pour over vegetables, mixing well. Cover and marinate in refrigerator
overnight or 24hours, stirring occasionally. Before serving, drain, and
save 1/2 cup marinade. Sprinkle reserved marinade and taco seasoning over
salad just before serving.

Pacific Pork Kebabs

INGREDIENTS

• 1 tablespoon soy sauce
• 2 tablespoons vegetable oil
• 1 tablespoon Worcestershire sauce
• 1 teaspoon lemon juice
• 2 tablespoons brown sugar
• 2 tablespoons ketchup
• 6 pork chops, trimmed

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
In a small bowl, thoroughly blend soy sauce, vegetable oil, Worcestershire sauce, lemon juice, brown sugar, and ketchup.
Place pork chops in a medium baking dish, and spread with 1/2 the sauce.
Bake pork chops 30 minutes in the preheated oven. Turn, and spread with remaining sauce. Continue baking 30 minutes, or until internal temperature of the chops has reached 160 degrees F (70 degrees C).

OR:

I used thick cut boneless chops, about 1.5 inches thick. I cut them into cubes, let them sit in the marinade for quite a while. When they were done, I skewered them with green pepper slices (next time I will use green pepper and pineapple chunks) and grilled them on the BBQ. It was frickin' awesome.

You can double the recipe and use half for putting over rice (just make sure that you keep whatever marinade you use over the rice away from the raw pork).
Enjoy!

Ravioli and Zucchini Soup

* 1 (28-ounce) can crushed tomatoes with basil
* 1 (32-ounce) container vegetable broth
* 1 teaspoon Italian seasoning
* 1 teaspoon bottled minced garlic
* ½ teaspoon salt
* ½ teaspoon pepper
* 2 medium zucchini, quartered and cut into ½-inch dice
* 2 (9-ounce) packages refrigerated cheese-filled ravioli
* Parmesan cheese, optional


In a large saucepan over medium-high heat, combine the tomatoes, broth, Italian seasoning, garlic, salt and pepper, stirring well to mix. Bring to a boil.

Add the zucchini, stirring well to mix. Continue to cook for 5 minutes.

Add the ravioli, reduce heat to medium, and cook until the ravioli are tender and float to the surface, about 10 minutes. Top individual servings with Parmesan cheese, if desired.

Roast Beef Quesadillas

* Four 8-inch flour tortillas
* ½ pound thin, deli-sliced roast beef, divided
* 1 cup French fried onions, like French's Original, divided
* 1 8-ounce package shredded Cheddar, Monterey Jack, or Co-Jack cheese, divided
* cooking spray
* salsa and sour cream, for topping, optional


Preheat the oven to 450 degrees.

Coat each tortilla generously with cooking spray and place sprayed side down on a large baking sheet.

Sprinkle ½ cup of cheese evenly over each tortilla.

On one half of each tortilla, place ¼ of the roast beef and ¼ of the French fried onions.

Bake for 5 to 7 minutes or until the cheese is melted and tortilla is lightly browned.

Carefully fold the cheesy half of each tortilla over the beef and onion half, and cut each quesadilla into two or three wedges with a pizza wheel.

Garnish with your favorite toppings.

Grilled Thai Shrimp Kabobs

* ½ cup mango chutney
* 1/3 cup reduced-sodium soy sauce
* ½ teaspoon bottled minced garlic
* ¼ cup vegetable oil
* 1 (8-ounce) can pineapple chunks, drained and juice reserved
* 1 pound peeled and deveined shrimp, divided
* ½ pint grape tomatoes, divided
* cooking spray


Combine the chutney, soy sauce, garlic, vegetable oil, and reserved pineapple juice in a blender container and blend until the marinade is smooth.

Transfer half the marinade to a large resealable plastic bag. Add shrimp; turn to coat with the marinade. Set aside in the refrigerator until ready to grill.

Pour remaining marinade in a small serving bowl or gravy boat, and set aside.

When ready to cook, coat the grill rack with cooking spray. Prepare the grill to medium-high heat. Drain and discard the marinade from the shrimp.

Onto 4 barbecue skewers, spear equal portions of pineapple chunks, tomatoes, and shrimp. Place kabobs on hot grill and cook for 3 minutes on each side, or until shrimp is pink.

Serve extra marinade for dipping.

Seafood Gratin

Recipe ingredients

-4 Tbsp. (60 mL) butter*, divided
-2 cups (500 mL) sliced mushrooms
-1/2 medium onion, finely chopped
-1 1/4 lb (625 g) large fresh or defrosted shrimp, peeled and deveined
-1 1/4 lb (625 g) fresh or defrosted scallops
-or 2 x 340 g Irresistibles shrimps & scallops*
-1 cup (250 mL) dry white wine
-1/4 tsp. (1 mL) crushed dried thyme
-3 Tbsp. (45 mL) flour*
-1 cup (250 mL) milk
-1 1/2 cups (375 mL) shredded Canadian Aged Cheddar, divided
-2 cups (500 mL) coarsely torn baguette or sourdough bread
-Salt and freshly ground pepper
Preparation

In a large non-stick saucepan over medium-high heat, melt 1 Tbsp. (15 mL) butter. Add mushrooms and onion; cook, stirring, until soft. Add shrimp, scallops, wine and thyme. Bring to a boil, reduce heat and simmer for 2 minutes or until seafood is cooked. Drain, saving 1 cup (250 mL) of cooking liquid. Set seafood mixture aside.

In the same saucepan, melt 2 Tbsp. (30 mL) butter. Remove from heat and add flour, stirring. Gradually add milk and cooking liquid, stirring constantly. Cook over medium-high heat, stirring constantly, until white sauce starts to boil and thickens.

Remove from heat, add 1 cup (250 mL) cheese and stir until cheese is melted. Add seafood mixture and stir carefully. Add salt and pepper to taste.

Melt remaining 1 Tbsp. (15 mL) butter, toss with bread and remaining 1/2 cup (125 mL) cheese. Divide seafood and sauce mixture evenly among 6 individual gratin dishes, top with cheese and bread mixture. Broil until golden.
Suggestion

Decrease quantity of seafood to 500 g (1 lb) each. In a large saucepan, melt a little butter and cook 1/2 cup (125 mL) chopped green pepper and 1/2 cup (125 mL) chopped celery. Add 3/4 cup (175 mL) seeded and diced tomatoes and cook until hot. Add seafood and cheese sauce and a pinch of hot pepper sauce or Cayenne. Serve over rice or pasta.

For a change of taste, try with Canadian Swiss or Gouda.

Make seafood and sauce early in the day and refrigerate. A few minutes before serving, top with cheese and bread mixture and broil.

Cheesy Baked Spaghetti

Ingredients:

1 box spaghetti
1.5 jars spaghetti sauce
2 tbsp. butter
1 12 oz. container ricotta cheese
¼ cup sour cream
½ cup alfredo sauce
2 cups mozzarella cheese
¼ cup parmesan cheese

Cook spaghetti and drain. While pasta is still hot, mix in butter, sour cream, ricotta and half of the parmesan cheese. Spread a layer of alfredo sauce in a casserole dish and add spaghetti mixture. Cover with sauce and top with mozzarella cheese and rest of parmesan. Bake covered with foil at 370 degrees for 45 minutes. Remove foil and cook an additional 15 minutes until cheese is browned.

Courtesy of this site.

Gnocchi With Spinach and Ricotta

• 1 (1-pound) package potato gnocchi
• 1 cup fat-free half-and-half
• 1 teaspoon flour
• ½ teaspoon salt
• ½ teaspoon pepper
• ¼ teaspoon nutmeg
• 1 (10-ounce) bag prewashed baby spinach leaves
• ½ cup nonfat ricotta cheese
• 1 cup shredded part skim mozzarella cheese

1. Preheat the broiler and move top oven rack 4 to 6 inches from heat.
2. In a large pot of lightly salted boiling water, cook the gnocchi according to package directions (gnocchi will float to surface when done). Drain and set aside.
3. Meanwhile, in a large ovenproof skillet over medium-high heat, combine the half-and-half, flour, salt, pepper and nutmeg, stirring well to mix with a wire whisk. Bring mixture to a boil. Continue to boil for 2 minutes, whisking frequently.
4. Add spinach in handfuls and cook, stirring frequently until wilted, about 2 to 4 minutes.
5. Remove from heat, then add gnocchi, stirring to mix well.
6. Spoon ricotta over gnocchi in five large dollops and sprinkle with mozzarella. Broil until cheese is lightly browned and bubbling around edges, about 3 minutes.

Courtesy ParentsConnect.com

Buttermilk Cream with Strawberries

Serves 8

* 1 1/4 teaspoons unflavored gelatin (from a 1/4-ounce envelope)
* 3/4 cup sugar
* 1 cup low-fat buttermilk
* 1 1/2 cups heavy cream
* 1 pound strawberries, hulled and quartered
* 1 teaspoon fresh lemon juice

Directions

1. In a small saucepan, sprinkle gelatin over 3 tablespoons cold water. Let stand until softened, about 5 minutes. Heat over low, stirring, until gelatin has dissolved, about 30 seconds.
2. In a large bowl, whisk 1/4 cup sugar with buttermilk until dissolved. Whisking constantly, add gelatin mixture in a very thin stream. In another large bowl, beat cream and 1/4 cup sugar until soft peaks form.
3. With a rubber spatula, gently stir half of whipped cream into buttermilk mixture; fold in remaining whipped cream. Divide among eight 6-ounce ramekins. Refrigerate until set, at least 6 hours (or up to 1 day, covered with plastic wrap).
4. When ready to serve, toss strawberries with 1/4 cup sugar, lemon juice, and 1 tablespoon water. Let stand until juicy, about 5 minutes. Run a paring knife around edge of each ramekin and dip each briefly in steaming hot water; invert buttermilk creams onto serving plates and top with strawberries.

(from MarthaStewart.com)

One-Pot Tuna and Mac

2 1/2cups (625 mL) water
2 chicken or vegetable bouillon cubes (or 1 tbsp/15 mL bouillon powder)
2cups (500 mL) small pasta shells (or elbows or other small pasta shape
1cup (250 mL) milk
2cups (500 mL) fresh, frozen or canned green beans, peas or broccoli, cut into 1/2 in. (1 cm) pieces
1/4tsp (1 mL) black pepper
1 1/2cups (375 mL) cheddar cheese, shredded
184g can chunk tuna, drained


1. In a medium saucepan, bring the water and bouillon cubes or powder to a boil over high heat. Add the uncooked pasta and bring back to a boil, stirring. Lower the heat to medium-low and cook for 5 minutes, stirring occasionally to prevent the pasta sticking to the bottom of the pot. Add the milk, veggies and pepper and continue to cook, partially covered, for another 5 minutes, stirring frequently. Remove from heat, add the cheese and tuna and stir just until the cheese is melted.

Spinach Artichoke Pasta Sauc

(This is a Rachael Ray recipe apparently, not mine.)

1 10-oz box frozen spinach
2 tablespoons EVOO (extra-virgin olive oil), twice around the pan
1 tablespoon unsalted butter
3 garlic cloves, chopped
1 small onion, peeled and halved
2 tablespoons all-purpose flour
1 cup chicken stock
1 cup heavy cream
1/8 teaspoon freshly grated nutmeg (eyeball it)
1 14 ounce can artichoke hearts in water, drained and chopped
A couple handfuls grated Parmigiano-Reggiano or Pecorino Romano cheese
Salt and black pepper
1 pound cheese tortellini or flavored tortellini, such as wild mushroom

Bring a large pot of water to a boil to cook the pasta. Microwave the spinach on high for 6 minutes to defrost.

Heat a deep skillet over medium heat with the EVOO and butter. When the butter melts and is hot, add the garlic. Using a box grater, grate the onion directly into the skillet. Saute the onions and garlic for 5 minutes. Sprinkle the flour into the skillet and cook for 1 minute. Whisk in the stock, then the cream, and bring the sauce to a boil. Season the sauce with nutmeg and reduce the heat to low.

Place the defrosted spinach in a clean kitchen towel and wring it dry. Separate it as you add it to the sauce. Stir in the chopped artichokes and a couple handfuls of cheese, then season the spinach-artichoke sauce with salt and pepper.

Salt the boiling water and cook the tortellini according to the package directions, about 3-5 minutes. Drain it well and toss with the spinach artichoke sauce. Serve immediately.

Poor Man Pirogi Recipe

9 Lasagna Noodles
4 cups instant mashed potatoes
2 large onions
½ lb margarine
1 lb. cheddar cheese (shredded)

Prepare Noodles & Mashed Potatoes according to package.

Dice onions, sauté in skillet w/ margarine.
Spray 9x13 glass baking dish w/ PAM cooking spray. Layer lasagna noodles, 2 cups mashed potatoes, 1/3 onion, 1/3 chedder cheese. Repeat. Top w/ layer of lasagna noodles, onions and cheese. Bake at 375 degrees for 15 minutes or until cheese is melted.

Mushroom Casserole Recipe

I totally pinched this from another website... I don't have the link, but I think if you google 101 Cookbooks you may find it.

• 1/2 pound (8 ounces) brown mushrooms, cleaned and chopped
• 1 large onion, well chopped
• 3 cloves garlic, finely chopped
• 3 cups cooked brown rice, room temperature
• 2 large eggs
• 1 cup cottage cheese
• 1/2 cup sour cream
• 1/2 teaspoon fine grain sea salt
• 1/3 cup freshly grated Parmesan cheese
• a bit of fresh tarragon, chopped

Preheat oven to 350F degrees. Rub a medium-large baking dish with a bit of olive oil or butter and set aside. The pan I use is slightly smaller than a classic 9x13 baking dish - just grab for something in this ballpark.

In a large skillet over medium-high heat saute the mushrooms in a glug of olive oil sprinkled with a couple pinches of salt. Stir every minute or so until the mushrooms have released their liquid and have browned a bit. Add the onions and cook for another 4 or 5 minutes or until they are translucent. Stir in the garlic, cook for another minute and remove from heat. Add the rice to the skillet and stir until combined.

In a medium bowl whisk together the eggs, cottage cheese, sour cream, and salt.

Combine the rice mixture and cottage cheese mixture in a large bowl, stir until well combined and then turn out into your prepared baking dish. Sprinkle with 2/3 of the Parmesan cheese, cover with foil and place in oven for 30 minutes. Remove foil and bake for another 20 or 30 minutes more or hot throughout and golden along the edges. Sprinkle with the chopped tarragon, and the remaining Parmesan and enjoy.

Serves about 8.

Chocolate Chip Pie

(courtesy of Paula’s Home Cooking)

2 ¾ cups all-purpose flour
1 ½ teaspoons salt
1 teaspoon baking soda
1 ¼ teaspoons baking powder
1 cup (2 sticks) unsalted butter (softened)
1 ½ cups packed light brown sugar
½ cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
3 cups semisweet chocolate chips
2 cups chopped walnuts (optional)

Get Cooking!
Preheat oven to 350°F. Grease two nine-inch pie plates; set aside.
Sift together the flour, salt, baking soda and baking powder in a large bowl. In the bowl with an electric mixer, cream together butter, brown sugar and granulated sugar. Next, add one egg at a time, beating until incorporated. Beat in vanilla. Add flour mixture, a little at a time, and mix until fully combined. Fold in three cups of chocolate chips and if desired, walnuts. Divide the dough between the prepared pie plates and smooth the tops with a spatula.

Bake for about 30 minutes or until pies are golden and slightly firm to the touch, but still soft. Tip: If the pies begin to darken too much before they are baked through, cover with foil and continue baking. Let pies cool completely on a wire rack.

Red Velvet Cupcakes with Cream Cheese Frosting

(courtesy of Paula’s Home Cooking)

What you need
2 ½ cups all-purpose flour
1 ½ cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 ½ cups vegetable oil
1 cup buttermilk (room temperature)
2 large eggs (room temperature)
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract

For the cream cheese frosting:
1 pound cream cheese (softened)
2 sticks butter (softened)
1 teaspoon vanilla extract
4 cups sifted confectioners’ sugar
Chopped pecans and fresh raspberries or strawberries for garnish

Get Cooking!
Preheat the oven to 350°F and line two 12-cup muffin pans with cupcake papers.
Sift together the flour, sugar, baking soda, salt and cocoa powder in a medium mixing bowl. In a large bowl, gently beat together the oil, buttermilk, eggs, food coloring, vinegar and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix them together until smooth and thoroughly combined.
Divide batter evenly among the cupcake tins (about 2/3 filled). Bake in oven for about 20 to 22 minutes, turning the pans once, halfway through. Test the cupcakes with a toothpick. Remove from oven and cool completely before frosting.
For the Cream Cheese Frosting:
Beat the cream cheese, butter and vanilla together in a large mixing bowl until smooth. Add the sugar and beat on low speed until incorporated. Increase the speed to high and mix until frosting is very light and fluffy.
Garnish with chopped pecans and a fresh raspberry or strawberry.

Fresh Blueberry Syrup (for Blueberry drinks)

Blueberries are some kind of crazy good-for-you food. Like, super good. Fountain of youth good (don't quote me on that). But, once baked into a pie, their greatness gets cancelled out a bit, so, have blueberry juice. How freakin' refreshing would THAT be! Alton Brown (whose show "Good Eats" I have taken to DVRing, in case you hadn't noticed) didn't mention anything about the alcoholic applications of this, but I think it would make a wicked blueberry martini!

4 cups of blueberries
2 cups of water
7 oz of sugar
1 oz lime juice

1) Bring the blueberries and water just to a boil, then reduce the heat and let them simmer for 15 minutes
2) Drain them into a cheesecloth-lined collander that's sitting in a nice deep bowl, and let them cool for 15 minutes (so you don't burn yourself when it comes to step 3
3) Pick up the corners of your cheesecloth, and wring it out, getting as much of the juice out as you can
4) Return the juice to your original saucepan, add the sugar and lime juice, and bring to a boil for 2 mins till the sugar dissolves (give it a bit of a stir of course)
5) Pour it into a heat-proof glass jar that you have a lid for
6) Let cool for an hour
7) Store in fridge. Alton leads me to believe that this would keep from 6 months to forever)

To use: mix 1/4 cup of the blueberry syrup with 8 oz of carbonated or seltzer water, serve over ice.

You'll have to find your own blueberry martini recipe, but, I imagine it would just involve reducing the amount of seltzer water and adding vodka or something.

I'm SO going blueberry picking this summer and making this syrup. And my aunt's no-bake blueberry pie thats also somewhere on this blog.

Faux-range Julius

I love Orange Julius drinks, love 'em. Never thought to try and make one myself, but Alton Brown (gotta love 'im) has given me a recipe. So, I am putting here so I can easily find it again, and in case anyone else has a love for them too.

6 oz of frozen OJ (about 8 standard sized cubes*)
2 oz fresh OJ
zest from half an orange
1/2 cup whole milk
1/2 tsp vanilla
1T powdered sugar **

Place all that in your blender, blend, and serve immediately. Its no good after too long, and there is no reblending.


*best to make them in cube form so they blend easily
** must be powdered, because the cornstarch used as an anti-clumping agent will thicken up the drink and give it a nice frothy head

Pizza Dough

1 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup water
2 tablespoons olive oil


DIRECTIONS
Place 1 1/2 cups all-purpose flour, 1 tablespoon baking powder and 1/2 teaspoon salt in a bowl. Make a well in the center and add 1/2 cup water and 2 tablespoons olive oil.

Combine by gradually incorporating the flour into the olive oil and water, adding a little extra water if necessary. (Alternatively, combine the mixture in a food processor.)

Transfer the dough to a floured board and knead until smooth and elastic, 5-7 minutes.

Bake at 425 for 20 minutes on a stone, or 17 on a cookie sheet.

Microwave White Chicken Chili

Ingredients:
• 3 whole heads garlic (about 48 cloves), unpeeled
• 3/4 tsp salt, divided
• 3 tbsp olive oil, divided
• 2 poblano peppers
• 1 medium onion
• 1 1/2 lb boneless, skinless chicken thighs
• 2 tbsp taco Seasoning Mix
• 2 cans (15.5 oz each) Great Northern beans, drained
• 1 jar (16 oz) salsa verde

Directions:

1. Slice about 1/4 in. off the pointed top of garlic heads to expose cloves. Place garlic cut side up in bowl. Sprinkle garlic with 1/4 tsp of the salt and drizzle with 2 tbsp of the oil. Cover bowl with lid; microwave on HIGH 3 minutes or until garlic is soft. Set aside to cool.

2. Meanwhile, finely dice peppers. Chop onion. Combine peppers and onion in microwave safe casserole dish. Trim and finely dice chicken. Add chicken, seasoning mix, remaining 1 tbsp oil and remaining 1/2 tsp salt to casserole dish; mix well. Microwave, covered, on HIGH 4 minutes; stir to separate chicken. Cover; microwave an additional 4-6 minutes or until chicken is cooked through.

3. Meanwhile, gently squeeze cooled garlic from heads into batter bowl (discard skins); mash. Add beans and salsa to batter bowl. Transfer bean mixture to casserole dish; mix well. Microwave, covered, on HIGH 5-7 minutes or until chili is heated through.

Yield: Yield: 8 servings (8 cups)

Nutrients per serving: Light (1 cup): Calories 230, Total Fat 7 g, Saturated Fat 1.5 g, Cholesterol 70 mg, Carbohydrate 21 g, Protein 21 g, Sodium 750 mg, Fiber 4 g

Serve this chili with optional toppings such as shredded cheese, sour cream, lime wedges, diced avocado or chopped cilantro.

Boneless, skinless chicken breasts can be substituted for the chicken thighs, if desired.