Saturday, November 29, 2008
"This is the real Monte Cristo sandwich. It has a nice thick batter and is absolutely delicious. Enjoy hot sandwich with currant or strawberry jelly.....
1 quart oil for frying, or as
2/3 cup water
2/3 cup all-purpose flour
1 3/4 teaspoons baking powder
1/2 teaspoon salt
8 slices white bread
4 slices Swiss cheese
4 slices turkey
4 slices ham
1/8 teaspoon ground black
1 tablespoon confectioners'
sugar for dusting
1. Heat 5 inches of oil in a deep-frying pan to 365 degrees F (180 degrees C). While oil is heating, make the batter: In a medium bowl, whisk together the egg and water. Combine the flour, baking powder, salt and pepper; whisk into the egg mixture until smooth. Set aside in the refrigerator.
2. Assemble sandwiches by placing one slice of turkey on one slice of bread, a slice of ham on another, then sandwich them with the Swiss cheese in the middle. Cut sandwiches into quarters, and secure with toothpicks.
3. Dip each sandwich quarter in the batter so that all sides are coated. Deep fry in the hot oil until golden brown on all sides. Remove toothpicks and arrange on a serving tray. Dust with confectioners' sugar just before serving.
Friday, November 28, 2008
We have had tried many pecan pie recipes but this one, is by far our favorite. Hope you enjoy it also.
2 Eggs, Slightly Beaten
1 Cup Light Corn Syrup
1/4 Cup Sugar
2 Tablespoons Flour
1/4 Teaspoon Salt
1 Teaspoon Vanilla
1-1/4 Cups Broken Texas native pecans
Preheat oven to 375 deg F.
Spread pecans in an unbaked 9-inch pie shell.
Mix remaining ingredients and pour over pecans.
Bake at 375 deg F. for 40 to 50 minutes or until filling is set.
Cover the edges of the pie crust with aluminum foil about halfway through baking to prevent crust from getting too brown before the pie is done.
Note that this recipe calls for Light Corn syrup (we use the Karo brand). Many people use dark syrup in their pecan pies but we find that this gives the pies a rather strong taste and a darker, less appealing texture.
4 ½ C. Flour
1 ½ TBS Sugar
1 ½ tsp Salt
6 TBS Butter
1 ½ C. Crisco
¾ Cup Buttermilk
Blend with a fork , add buttermilk and lightly mix with your hands. Just until incorporated. Seperate into 4 equal portions by gently pressing mixture into a thick disk shape.
Roll out between waxed paper. Makes two double crusts or 4 single crusts. You can freeze unused crust. Just portion out and flatten into a disk,wrap in saran wrap and freeze in a ziploc freezer bag.
Sunday, November 23, 2008
Italian Sausage Soup with Tortellini
1 lb. Italian Sausage
1 cup chopped onion
2 cloves garlic- minced
5 cups beef broth
1 cup water
1(14oz)Can Stewed tomatoes(I substituted a 28 oz can of crushed tomatoes and omitted tomato sauce)
1 cup thinly sliced carrots
1/2 t. packed fresh basil
1/2 t. dried oregano
1- 8 oz. can tomato sauce
1 medium green pepper
1 1/2 cups sliced zucchini
8 oz. fresh tortellini (I use cheese tortellini)
3 T. chopped fresh parsley
1. Brown sausage in 5 quart dutch oven remove and drain. Reserve 1 T. drippings.
2. Saute onions and garlic in drippings. Stir in beef broth, water, tomatoes, carrots, basil, oregano, tomato sauce and sausage. Bring to boil- simmer uncovered for 30 min.
3. Remove fat from soup. Stir in zucchini ,green pepper and parsley. Simmer covered for 30 min. Add tortellini during the last 10 min. Sprinkle with paremesan cheese.
Thursday, November 20, 2008
I got this recipe from "my muffin thursdays" it is really good. A great moist cake for the holidays.
Apple Spice Cake
1/2c butter (you can use margarine here, but I don't usually)
2 apples, peeled, cored, and grated
2-3 tsp cinnamon
1 tsp nutmeg
1/2tsp cloves ( I only used 1/4 tsp)
1 1/2tsp baking soda
1/4tsp baking powder
1 1/2tsp salt
2 1/4c flour
Cream butter and sugar. Mix in eggs one at a time till well incorporated. Stir in applesauce, apples, and spices till combined. Sift in cinnamon, nutmeg, cloves, baking soda, baking powder, salt, and flour. Stir till all dry ingredients are moist. Don't overmix. Pour into a 9" x 13" baking dish that has been sprayed with cooking spray or buttered.
Bake at 375 30-40 minutes or till a toothpick inserted comes out clean. Serve with buttermilk syrup.
2 Tbsp light corn syrup
1 1/2c sugar
1 tsp baking soda
2 tsp vanilla
In a large pot, combine butter, buttermilk, corn syrup, sugar, and baking soda. Stir and bring to a boil. Boil 7 minutes, stirring constantly. Remove pan from heat. Allow bubbles to settle a bit, then stir in vanilla. Serve warm.
***IF YOU ACCIDENTALLY ADD THE VANILLA WITH THE OTHER INGREDIENTS: don't worry. The vanilla will actually pretty much cook off during the boiling, so just add another 1-2 tsp after it comes off the heat.
Sunday, November 16, 2008
"Yellow cake mix takes the place of crust in this pumpkin dessert reminiscent of a pumpkin pie in a dish."
1 (29 ounce) can pumpkin pie mix
1 cup sugar
1 can evaporated milk
1 tsp vanilla
1/2 t. salt
1 yellow cake mix
1 cup butter, chilled
1 cup chopped walnuts or pecans (optional)
1. Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 9x13 inch baking dish.
2.In a large bowl combine pumpkin,sugar, milk, 4 eggs,salt and vanilla. mix well and pour this mixture in baking dish.
3.In a medium bowl with a pastry blender, or in a food processor, combine chilled butter with cake mix until mixture resembles coarse crumbs. Sprinkle over pumpkin mixture. Sprinkle chopped nuts over all.
4.Bake for 1 hour, until top is golden. Cool and serve with cool whip or whipped cream.
Thursday, November 13, 2008
Ok so I went to Olive Garden and had the real version of this soup, and this copycat recipe tastes exactly the same. I love them both, and the best thing is that this is a really simple recipe to make especially if you were to buy your carrots already julienned.
Olive Garden Pasta e Fagioli
(printable Version )
1 pound ground beef
1 small onion, diced (1 cup)
1 large carrot, julienned (1 cup)
3 stalks celery, chopped (1 cup)
2 cloves garlic, minced
2 14.5-ounce cans diced tomatoes
1 15-ounce can red beans (with liquid)
1 15-ounce can great northern beans (with liquid)
1 15-ounce can tomato sauce
1 12-ounce can V-8 juice
1 tablespoon white vinegar
1 1/2 teaspoons salt
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon pepper
1/2 teaspoon thyme
1/2 pound (1/2 pkg.) ditali pasta
1. Brown the ground beef in a large saucepan or pot over medium heat.
Drain off most of the fat.
2. Add onion, carrot, celery and garlic and sauté for 10 minutes.
3. Add remaining ingredients, except pasta, and simmer for 1 hour.
4. About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2 quarts
of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain.
5. Add the pasta to the large pot of soup.
Simmer for 5-10 minutes and serve. Serves 8.
Monday, November 10, 2008
Libby’s Pumpkin Pie
• 1 (9 inch) unbaked deep dish pie crust
• 3/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 eggs
• 1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
• 1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk
1. Preheat oven to 425 F.
2. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
3. Bake for 15 minutes. Reduce temperature to 350 F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)
Flakiest Pie Crust
1c shortening (I use all vegetable)
1 tsp salt
for the slurry:
In a large bowl, cut shortening into flour and salt with a pastry blender until mixture resembles coarse crumbs (about the size of small peas). Combine the 1/3c water and 1/2c flour to make a slurry. Pour over crumbled shortening mixture and mix till just combined. Divide dough in half. Wrap each half in plastic wrap and flatten into a small disc.
Refrigerate for about 30 minutes to set. This will make rolling it out much easier. If you don't need a double crust, you can freeze one half of the dough and use it later.
When ready to use the crust, roll out each half on a heavily floured surface with a floured rolling pin. If it doesn't go well the first time, it's okay. Just crumple it back into a ball and try again. It's VERY forgiving.
Makes 1 double crust
Sunday, November 9, 2008
This is recipe comes Laura at Real Mom Kitchen. Her Mom has made this as long as she can remember. The great thing about this is you can make it the night before and have it already in the morning. It works great for Christmas morning. Open presents while it cooks in the oven. She likes to buy the sandwich bread that is in the shape of a square to make this. It makes it easier. This recipe also is a great way to use up leftover ham. You make this in layers like lasagna. With this, it's like the bread is your noodles.
Baked Oven Omelet
1 loaf of bread
3 cups of grated cheddar cheese
1/2 pound chopped ham ( I do 2 cups)
1/4 cup chopped green onion
5 eggs beaten
2 1/3 cup milk
1 tsp. salt
1 tsp. paprika
1 Tbsp. prepared mustard
Trim crust off bread. Save crust for another use. As you layer the bread, butter each side of the bread. I just use my tub of margarine for this. Placea layer bread in the bottom of a 9 x 13 pan, just enough buttered slices to cover the bottom of the pan. Then layer 1 cup of the cheese, half the ham, and half the green onion. Place another layer of buttered bread slices. Top with 1 cup cheese, remaining ham, and remaining green onion. Beat egg, milk, salt, paprika, and mustard together. Pour over layers in pan. Top with remaining cheese and refrigerate overnight. Bake at 350 degrees for 45-60 minutes, until knife comes out clean. Serves 9-12
See... My grandkids are cuter than yours!!!
Just snoozing with Nathan...(anesthetic still wearing off I don't nap like this, really)
I think this is the sweetest baby boy!!!
We enjoyed Tari and Adam and baby Nathan this weekend. It is fun see how much everyone has changed
Thursday, November 6, 2008
Prep: 15 min; Cook: 20 min; Bake: 20 min
1 pound lean ground beef
1 medium onion, chopped (1/2 cup)
1/2 cup sour cream
1 cup shredded cheddar cheese (4 ounces)
2 tablespoons chopped fresh parsley
1/4 teaspoon pepper
1 small can of diced green chilies
2/3 cup water
1 tablespoon chili powder
1 1/2 teaspoons chopped fresh or 1/2 tsp dried oregano leaves
1/4 teaspoon ground cumin
1 clove garlic, finely chopped
1 (15-ounce) can tomato sauce
8 corn tortillas (5 or 6 inches in diameter)
Shredded cheese, sour cream and chopped onions, if desired
1. Heat oven to 350°.
2. Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in onion, sour cream, 1 cup cheese, the parsley and pepper. Cover and remove from heat.
3. Heat bell pepper, water, chili powder, oregano, cumin, chilies, garlic and tomato sauce to boiling in 2-quart saucepan, stirring occasionally; reduce heat. Simmer uncovered 5 minutes. Pour into ungreased pie plate, 9 X 1 1/4 inches.
4. Dip each tortilla into sauce in pie plate to coat both sides. Spoon about 1/4 cup beef mixture onto each tortilla; roll tortilla around filling. Place seam side down in ungreased rectangular baking dish, 11 X 7 X 1 1/2 inches. Pour remaining sauce over enchiladas.
5. Bake uncovered about 20 minutes or until bubbly. Garnish with shredded cheese, sour cream and chopped onions.
This freezes well. Just Wrap and freeze before the final baking step. Thaw inrefrigerator overnight then bake for approx. 30 minutes or until heated through.
Sunday, November 2, 2008
Here is another recipe from the cooking contest I spoke of in an earlier post http://alicia-annie.blogspot.com/2008/10/november-2008-blog-event.html There are tons of recipes to choose from. My kids thought homemade pretzels sounded yummy. They definitely preferred the cinnamon sugar ones. You could top these with tons of different items....use your imagination.
1/2 pkg. or 1/4 tsp. dry yeast
1 1/2 tsp. Sugar
2 c. flour
3/4 c. warm water
1/2 tsp. Salt
1 beaten egg with 1 teaspoon water
Dissolve yeast in warm water. Add salt. Blend in flour with fork on floured board. Knead dough until smooth. Pull off pieces of dough about size of golf balls. Roll into 14 inch ropes and twist into pretzel shapes (alphabet shapes are fun for young children.) Brush with beaten egg and water; sprinkle with salt. Bake on greased cookie sheets at 350 degrees for 15-18 minutes.
Saturday, November 1, 2008
I received an email from Afton Ellsworth telling me about the recipe sites she and her husband have. They are also doing a cooking contest for November checkout
http://alicia-annie.blogspot.com/2008/10/november-2008-blog-event.html I chose Lasagna Bread ...... I made it for lunch today. It is very hearty and the family enjoyed it . It goes great paired with a green salad and fruit. Especially after all the treats from Halloween. I made a change or two due to personal preference. It really does taste alot like lasagna.
1/2 lb. sausage ( I used Mild Italian )
1/2 lb. hamburger
3/4 c. chopped onion
1/2 clove garlic, minced
1 tbsp. parsley flakes
1/2 tsp. leaf basil
1/2 tsp. leaf oregano
1/2 tsp. salt
1 can tomato paste
1 c. creamed cottage cheese(I just beat my cottage cheese with a mixer)
1/4 c. grated Parmesan cheese
2 cans crescent rolls( They do make a sheet sized one now)
2 (7x4 inch) pieces Mozzarella cheese
1 tbsp. milk
1 tbsp. sesame seed ( I substituted with Italian Seasoning)
Meat mixture: Brown meat, add all seasonings, onion and paste and simmer for 5 minutes. Cheese mixture: Combine cottage cheese, egg and Parmesan cheese.
Crust: On a large cookie sheet, press the crescent rolls into a 15x13 inch rectangle. Spoon half the meat mixture onto the dough, leaving a border on the sides and enough dough at the top and the bottom to enclose ingredients like a letter inside an envelope. Follow meat mixture with cheese mixture, then the other half of the meat mixture, placing the sliced Mozzarella cheese on last. Enclose ingredients pressing dough together with fingers. Brush with milk and sprinkle with sesame seeds.
Bake in a 375 degree oven for about 25 minutes or until crust is golden brown. It took around 20 minutes in my oven. Serves 6
1 10 oz. tub of soft cream cheese or 1 8 oz. block softened
1/2 C brown sugar
1/4 C white sugar
1 tsp vanilla
2/3 pkg of a 8 oz. bag of SKOR English Toffee Bits
6-9 Granny Smith Apples cut into wedges for dipping
Mix together with a spoon until smooth - cream cheese, sugars and vanilla. Fold in toffee bits just before serving so they don’t get soggy. (soggy is yummy too!) I cut the apples just before serving to prevent them turning brown.