Sunday, January 31, 2010

Asian Coconut Rice

Had this today with the pot stickers and pork stir fry dish I made...had to substitute white rice for the jasmine cause the store was out of it...Still was very yummy though.

1 14 oz can coconut milk
1 1/4 cups water
1 teaspoon sugar
1 pinch salt
1 1/2 cups cooked jasmine rice

1. In a saucepan, combine coconut milk, water, sugar, and salt.  Stir until sugar is dissolved.  Stir in rice.  Bring to a boil over medium heat.  Cover, reduce heat, and simmer 18-20 minutes, until rice is tender.

Saturday, January 30, 2010

Jalepeno Hummus

  • 1 cup canned garbanzo beans
  • 1/3 cup canned jalapeno pepper slices, juice reserved
  • 3 tablespoons tahini
  • 3 cloves garlic, minced
  • 2 tablespoons lemon juice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon curry powder
  • crushed red pepper to taste

  • 1. In a blender or food processor, mix the garbanzo beans, jalapeno peppers and reserved juice, tahini, garlic, and lemon juice. Season with cumin, curry powder, and crushed red pepper. Blend until smooth.

Traditional Pot Stickers

I am going to try this out for tomorrow after church...I have made pot sticker before, just not this recipe...hope it turns out well!

1/2 pound ground pork
1/2 medium head cabbage, finely chopped
1 green onion, finely chopped
2 slices fresh ginger root
1 teaspoon salt
1/2 teaspoon white sugar
1 teaspoon sesame oil
1 (14 ounce) package wonton wrappers
5 tablespoons vegetable oil
3/4 cup water
1 tablespoon chili oil
1 teaspoon distilled white vinegar
1 tablespoon soy sauce

1. Crumble pork into a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
2. In a medium bowl, mix together the pork, cabbage, green onion, ginger,  salt, sugar and sesame oil. Chill in the refrigerator 6 to 8 hours, or overnight.
3. Place a tablespoon of the pork mixture into each of the wonton wrappers. Fold the wrappers, and seal the edges with a moistened fork.
4. In a large, deep skillet, heat 3 tablespoons vegetable oil over medium high heat. Place the pot stickers into the oil seam sides up. Stirring constantly, heat 30 seconds to a minute. Pour water into the skillet. Gently boil 7 to 8 minutes, until oil and water begins to sizzle, then add remaining oil. When the bottoms begin to brown, remove pot stickers from heat.
5. In a small serving bowl, mix together the chili oil, vinegar and soy sauce, adjusting proportions to taste.

Friday, January 29, 2010

Cheesy Potato Bake

On the menu for dinner tonight I am going to make this wonderful dish!  With some type of bread, not sure which though, maybe the Italian Bread with some Sauteed Cherry Tomatoes or maybe some fried green beans with garlic slivers...we will just have to see what sounds good then...

6 cups shredded potatoes
6 cups shredded cheddar cheese
1 can cream of cheddar soup
1 can milk
1 24 oz tub sour cream
1/4 cup melted butter
(optional: chives, green onions, bacon bits, ham to taste)

1. Preheat oven to 375 degrees F.
2. Mix potatoes, 4 cups cheese, cheddar soup, milk, sour cream, and melted butter in a large baking dish.  If desired add chives, green onions, bacon bits, or ham and mix well.
3. Top with remaining 2 cups of cheese and sprinkle with chives.
4. Bake for 35-40 minutes or until cheese is melted and golden brown.

Thursday, January 28, 2010

Pita Bread

Well today was my first try at Pita Bread.  It was fun, my daughter helped out and we had a blast.  We sat in front of the oven watching it "poof" up!  I just made it plain, but next time I think I might flavor up the bread with some herbs and maybe some garlic...yumm! This will be for dinner along with the chicken salad she helped me make too.  She is going to be a little cooker she says...children are a delight!

1 1/8 cups warm water
1 teaspoon salt
1 tablespoon canola oil
1 1/2 teaspoons sugar
3 cups flour
1 1/2 teaspoons yeast

1. Place all ingredients in bread pan of your bread machine, select Dough setting and start. When dough has risen long enough, machine will beep.
2. Turn dough onto a lightly floured surface. Gently roll and stretch dough into a 12 inch rope. With a sharp knife, divide dough into 8 pieces. Roll each into a smooth ball. With a rolling pin, roll each ball into a 6 to 7 inch circle. Set aside on a lightly floured countertop. cover with a towel. Let pitas rise about 30 minutes until slightly puffy.
3. Preheat oven to 500 degrees F. Place 2 or 3 pitas on a wire cake rack. Place cake rack directly on oven rack. Bake pitas 4 to 5 minutes until puffed and tops begin to brown. Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft. Once pitas are  softened, either cut in half. They can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 or 2 months.

Wednesday, January 27, 2010

Chicken & Broccoli Quiche

This is definitely a very yummy quiche!  I have also made this with cauliflower in place of the broccoli.  Serve with some Italian bread and a tossed green salad for a light dinner.

2 tablespoons butter
1/2 onion minced
1 teaspoon minced garlic
2 cups fresh chopped broccoli
2 cooked chicken breasts, diced
1 9 inch unbaked pie crust
1 1/2 cups shredded mozzarella cheese
4 eggs, well beaten
1 1/2 cups milk
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon butter, melted

1. Preheat oven to 350 degrees F.
2. Over medium-low heat melt butter in a large saucepan. Brown chicken, add onions, garlic and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Spoon chicken and vegetables into crust and sprinkle with cheese.
3. Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese.
4. Bake in preheated oven for 30 minutes, or until center has set. 

Chicken-Coconut Soup with Summer Squash and Edamame

Haven't tried this yet, but it is definitely something I want to try soon!  Maybe it will be a soup my husband likes...who knows!

3 stalks lemon grass
1 1/2 inch piece fresh ginger
3 Serrano chilis
1/2 bunch fresh cilantro
5 cups chicken stock/broth
2 14 oz can coconut milk
5 shallots, chopped
2 1/2 tablespoons fish sauce
2 yellow squash
1 lb boneless skinless chicken breast
1 1/2 tablespoons light brown sugar
1 1/2 cups frozen shelled edamame
3 limes
1 1/2 tablespoons thai red curry paste
kosher salt

1. Discard outer layers of lemon grass.  Cut off tops and discard.  Bruise with flat side of knife and thinly slice stalks.  Peel ginger, cut into 4 equal slices and crush each piece with flat side of knife.  Crush the chilis in the same manner.  Chop enough cilantro stems to equal 1/4 cup.  Pluck 1/3 cup of cilantro leaves.
2. In a large sauce pan, combine broth, 1 can coconut milk, lemon grass, ginger, chilis, cilantro stems, shallots and 1 tablespoon of fish sauce.  Bring to a boil, reduce heat to low, cover and simmer for 15 minutes.
3. Cut squash crosswise into slices 1/4 inch thick and set aside.  Cut chicken into thin slices and set aside separately.  Strain the broth throw a fine mesh sieve.  Wipe the pot clean and return the broth.  Add brown sugar and remaining can of coconut milk and bring to a boil over medium high heat.  Stir in the chicken and edamame and return to a boil.  Reduce heat to medium and simmer for 5 minutes.  Add squash and simmer 2 minutes longer.
4. Cut 1 lime into 8 wedges.  With the two remaining limes squeeze 5 tablespoons lime juice.  Whisk together lime juice, remaining 1 1/2 tablespoons fish sauce and curry paste.  Add this mixture and 2 1/2 teaspoons salt to the pot and stir well to blend.  Adjust seasonings to taste.
5. Garnish with cilantro leaves and serve with a lime wedge for squeezing.

Monday, January 25, 2010

Italian Bread

Thought I would try a new bread tonight instead of the plain white I always cook. I didn't detour too much though, I made Italian Bread in my bread machine.  It was lovely!  Crispy and chewy crust, soft yummy inside.  Great accompaniment to dinner.  (You don't have to use a bread machine, you can mix it and let it rise for an hour or so until it doubles.)  A must try soon!

1 1/3 cups warm water
1 1/2 teaspoon salt
1 1/2 teaspoon olive oil
1 tablespoon light brown sugar
4 cups flour
2 1/4 teaspoons yeast

1. Place warm water, brown sugar, salt, olive oil, flour, and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start. Spread cornmeal on your baking stone.
2. Deflate the dough and turn it out onto a lightly floured surface. Form dough into two loaves. Place the loaves seam side down on a baking stone.  Let rise, until doubled in volume about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
3. In a small bowl, beat together egg and 1 tablespoon water. Brush the risen loaves with egg mixture. Make a single long, quick cut down the center of the loaves with a sharp knife.
4. Bake in preheated oven for 30 to 35 minutes, or until loaves sound hollow when tapped on the bottom.

Spaghetti Carbonara

Crispy bacon and sauteed garlic are tossed with cooked spaghetti, beaten eggs, and loads of Parmesan cheese for a taste you will love.  Serve with garlic bread and a tossed green salad.

1 lb spaghetti noodles
1 tablespoon olive oil
8 sliced bacon, diced
1 tablespoon olive oil
2 cloves garlic, minced
4 eggs
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1 pinch salt and black pepper to taste
2 tablespoons fresh parsley, chopped
2 tablespoons grated Parmesan cheese

1. Cook spaghetti until al dente.  Drain well.  Toss with 1 tablespoon of olive oil, and set aside.

2. 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 of olive oil, and heat in reused large skillet.  Add minced garlic, and cook 1 minute more.

3. Return cooked bacon to pan; add cooked drained spaghetti.  Toss to coat and heat through, adding more olive oil if it seems fry or is sticking together.  Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set.  Quickly add heavy cream and 1/2 cup Parmesan cheese, and toss again.  Add salt and pepper to taste (remember that bacon and Parmesan are very salty.)

4. Serve immediately with chopped parsley sprinkled on top, add extra Parmesan cheese at the table.

Sunday, January 24, 2010

Cream Cheese Puffs

If you like jalapeño poppers you will love these fried wontons stuffed with cheese and jalapeños!

1 8 oz package cream cheese, softened
1 cup shredded monteray jack cheese
3 large jalapeños peppers, chopped
2 cloves garlic, crushed
3 green onions, diced
1 16 0z package wonton wrappers
2 quarts canola oil for frying

1. Saute jalapeños over medium heat till softened.
2. In a medium bowl mix the cream cheese, Monterey Jack cheese, jalepeno peppers, garlic and green onions.
3. Fill wanton wrappers with 1 teaspoon of the cream cheese mixture each. Fold wrappers into triangles and press the edges with a moistened fork to seal.
4. In a large, deep skillet, heat the oil over medium high heat. Drop 4 wontons at a time into the oil and quickly fry, turning once. Remove when golden brown and drain on paper towels.

Saturday, January 23, 2010

Creme Brulee French Toast

Definitely a treat for a Sunday morning breakfast. A very rich French Toast, this dish can be made ahead of time and put in the oven while you are getting up and ready.

1/2 cup unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
6 slices French bread
5 eggs
1 1/2 cups half and half cream
1 teaspoon vanilla extract
1/2 teaspoon orange extract
1/4 teaspoon salt

1. Melt butter in a small saucepan over medium heat. Mix in brown sugar and corn syrup, stirring until butter is dissolved. Pour into 9 x 13 inch baking dish.
2. Remove crusts from bread, and arrange in the baking dish in a single layer. In a small bowl, whisk together eggs, half and half, vanilla extract, orange extract, and salt. Pour over the bread. Cover, and chill at least 8 hours or overnight for best results.
3. Remove the dish from the refrigerator, and bring to room temperature. Preheat oven to 350 degrees F.
4. Bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.

Friday, January 22, 2010

Garlic Mashed Potatoes

A unique and exciting flavor! This dish is very easy to make and guaranteed to please even the picky eater! I will make these tonight along with the Simple Whole Roasted Chicken...My mouth is watering already.

4 lbs of unpeeled red potatoes, quartered
10 oz of butter, room temperature
1/4 lb Romano cheese, grated
4 tablespoons chopped garlic
1 tablespoon olive oil
2 teaspoons salt
2 teaspoons dried oregano

1. Bring a large pot of salted water to boil. Add potatoes and cook until tender but still firm, about 35 minutes.
2. While potatoes are boiling, saute the garlic in the olive oil till browned.
3. Drain potatoes. Stir in butter, cheese, garlic, salt and oregano. Mash with a potato masher or electric mixer. Serve hot and enjoy!

Thursday, January 21, 2010

New York Cheesecake

So, if you love cheesecake...this is the thing for you! So yummy and very easy to make. You will definitely enjoy this one!

15 graham crackers, crushed
2 tablespoons butter, melted
4 (8 oz) packaged of cream cheese
1 1/2 cups sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup flour

1. Preheat oven to 350 degrees F. Grease a 9 inch spring form pan.
2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of spring form pan.
3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and them mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Tuesday, January 19, 2010

Chili Rellenos

Ok so this may be a little time consuming for your first time or two but once you get the hang of it, it is a piece of cake and WELL worth the end result! I usually serve with grilled veggies and Spanish rice.

6 large anaheim chilli's
1/2 pound mozzarella cheese
1 small onion
1/4 cup canned jalapeños or 2 fresh
2 cups diced tomatoes w/juice
1/2 tablespoon olive oil
2 cups chicken broth
2 tablespoons corn starch
3 eggs
2 cups masa
1 teaspoon salt

1. Preheat oven to 350 degrees F. Place peppers in the oven, turn when white, when both sides are white, remove peppers and put in a bag (if you have a gas stove you can char the peppers over an open flam, be very careful when doing this so as not to burn yourself!) Let cool, peel skins from peppers. Cut cheese into small cubes and stuff into chili's. Peel onion and chop into 1/4 inch pieces.
2. In a medium pan heat olive oil on medium heat. Add onion and saute until brown. Add chopped jalapenos and tomatoes with juice. Add broth and corn starch*, saute on medium heat. Stir constantly until sauce is consistency of gravy.
3. Beat eggs and combine masa. Mix well. If mixture isn't sticky add water until consistency of thick pancake batter.
4. Dip peppers in masa mixture. Put peppers into lightly greased pan over medium heat. Brown peppers on all sides. Cover with sauce before serving! Enjoy!

* When using corn starch dissolve in a little water before adding it to the dish. It will mix easier and not clump.

Mini Cheese Meatloaves

Definitely a hit in our house. I was never one for meatloaf as a kid, but when I came across this recipe I thought I would give it a try! Very delicious, I love the texture and taste of this. I usually serve this with garlic mashed potatoes, garlic bread, and a salad or green veggie.

  • 1 egg
  • 3/4 cup milk
  • 1 cup shredded Cheddar cheese
  • 1/2 cup quick cooking oats
  • 1 teaspoon salt
  • 1 pound ground beef
  • 2/3 cup ketchup
  • 1/4 cup packed brown sugar
  • 1 1/2 teaspoons prepared mustard

1. Preheat oven to 350 degrees F.
2. In a large bowl, combine the egg, milk, cheese, oats and salt. Add the ground beef, mixing well, and form this mixture into eight mini meatloaves. Place these in a lightly greased 9 X 13 inch baking dish.
3. In a separate small bowl, combine the ketchup, brown sugar and mustard. Stir thoroughly and spread and spread over each meatloaf.
4. Bake, uncovered, at 350 degrees F for 45 minutes.

  1. In a separate small bowl, combine the ketchup, brown sugar and mustard. Stir thoroughly and spread over each meatloaf.
  2. Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes.

Monday, January 18, 2010

Chicken Breast with Balsamic Vinegar and Garlic

  • If you need a quick and tasty dinner you should definitely try this out! Gives chicken a new twist and your taste buds will thank you for it! Serve will grilled veggies, mashed potatoes and a salad for a complete meal everyone will enjoy.

  • 4 skinless, boneless chicken breasts
  • salt and pepper to taste
  • 3/4 pound fresh mushrooms, sliced
  • 2 tablespoons olive oil
  • 6 cloves garlic
  • 1/4 cup balsamic vinegar
  • 3/4 cup chicken broth
  • 1 bay leaf
  • 1/4 teaspoon dried thyme
  • 1 tablespoon butter

  • 1. Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
  • 2. Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
  • 3. Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.

Sunday, January 17, 2010

Sauted Cherry Tomatoes with Garlic and Basil

Ok, so I think I am craving tomatoes today...although I haven't had any!!! This is definitely one of my favorite ways to eat tomatoes...actually I love them anyway they are prepared! Fresh, broiled, baked, sauted, grilled, any way is great. One tomato tip to leave you keep your tomatoes fresh keep them at room temperature, refrigerating them stops the ripening process (along with most other fruits and veggies) and changes the texture of them.

2 tablespoons olive oil, divided
2 pints cherry or grape tomatoes
salt and pepper to taste
2 garlic cloves, minced
1 tablespoon minced fresh basil (if using dried use 1 teaspoon)

1. Heat 1 Tablespoon olive oil in a 12-inch skillet over medium-high heat until it just starts to smoke. Add tomatoes, and season with salt and pepper. Saute, shaking pan frequently, until tomatoes soften and skins just begin to wrinkle, about 2 minutes. Stir in the garlic and continue to shake the pan until garlic is fragrant. Turn off heat, stir in the basil and remaining 1 Tb. olive oil, then serve.

* The ratio of fresh to dried herbs is 3:1, so if a recipe calls for 1 tablespoon of a fresh herbs you can substitute with 1 teaspoon of dried herbs since there are 3 teaspoons in 1 tablespoon.

Broiled Tomato Sandwich

If you are wanting a lighter fare with lots of flavor this is definitely the meal for you! My husband doesn't really care for tomatoes, but after trying a bite of this tasty treat...he wanted a sandwich for himself! I reluctantly game him mine and went to the kitchen to make more! (I was hoping he wouldn't like them so it meant more for me...)

2 tablespoons olive oil
2 tablespoons balsamic vinegar
4 ripe tomatoes, sliced
3 tablespoons mayonnaise
1/2 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon freshly ground pepper
3 tablespoons grated Parmesan cheese, divided
4 slices of bread, lightly toasted

1. Preheat oven to broil.
2. In a shallow bowl, whisk together the olive oil and vinegar. Marinate the tomatoes in the mixture stirring occasionally.
3. Meanwhile, in a small bowl, combine mayonnaise, parsley, oregano, black pepper and 4 teaspoons Parmesan cheese. Spread mixture on each slice of toasted bread. Place marinated tomatoes on 2 slices and sprinkle with remaining Parmesan cheese.
4. Place on a baking sheet and broil for 5 minutes, or until cheese turns golden brown. Serve immediately. (Great served with tomato soup and a salad for a light dinner!)

Friday, January 15, 2010

Who wants a FREE give-a-way?

Starting next month (Febraury) I will be starting a monthly free if you are interested please stay tuned and make sure to comment!

Wednesday, January 13, 2010

Banana Chocolate Chip Muffins

Another recipe that was given to me by my dear friend Ruth Starr. She would make these and give some to the children in the Christian school, my oldest daughter loves them and always wants me to make them when we have bananas! Great for breakfast or a snack in your lunch! I will warn you though...they are highly addicting!

2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1 cup melted margarine
1 egg, beaten
3-4 ripe bananas, mashed
1 12 oz bag chocolate chips (mini if available)

1. Preheat the oven to 400 degrees F. In a large bowl, combine first four ingredients and mix well.
2. Pour sugar into a separate bowl. Pour melted margarine over sugar and mix until smooth. Add the beaten egg and mix well.
3. Combine sugar mixture with dry ingredients until moistened. Add bananas, mixing well. Fold in the chocolate chips. Spoon mixture into greased mini muffin tins, filling 3/4 full.
4. Bake for 20 minutes and enjoy!

Tuesday, January 12, 2010

Authentic Tortillas

3 cups flour
2 teaspoons baking powder
2 teaspoons salt
3/4 cup shortening or lard
3/4 cup HOT water

1. Combine the flour, baking powder, and salt. Either by hand or with a pastry cutter, cut in the shortening/lard till the mixture is crumbly. If the mixture looks more floury than crumbly, be sure to add just one or two more tablespoons of shortening/lard till it is crumbly. Add 3/4 cup of hot water to the mixture, or just enough to make the ingredients look moist.
2. With your hands or a large fork, need the mixture making sure to rub the dough against the sides of the mixing bowl to gather any clinging dough. If the dough still sticks to the side of the bowl, add a couple more tablespoons or flour until the dough forms a soft round shape. The dough is ready to roll out now, but it is best to let it sit for about an hour or so.
3. Take the dough, pull it apart into 10-12 balls. Lightly flour your rolling area, and roll each ball with a rolling pin to about 1/8 inch thickness.
4. Place each tortilla on a medium hot tortilla pan or cast iron skillet. Cook for about 1 to 2 minutes on each side, or until slightly browned.

Monday, January 11, 2010

Carmel Chicken

A good friend of mine made this for our family and a few friends and gave me the recipe. Wow, what a keeper!!! It is definitely a recipe that will stay with us! It is mild nut you can make it more spicy by adding additioinal Thai chili's. If I have company over I double the recipe, and serve with some steamed veggies. Hope you enjoy it!

1/2 cup dark brown sugar, packed
1/4 cup water
1/4 cup fish sauce
3 tablespoons rice vinegar
1 teaspoon garlic, minced
1 teaspoon soy sauce
1 teaspoon slivered ginger
1 teaspoon ground black pepper
2 small Thai chili's, broken in half
1 tablespoon canola oil
1 shallot, sliced
1 3/4 lbs dark chicken meat, cut into pieces
1/4 lb white chicken meat, cut into pieces
cilantro for garnishing

1. Combine first 9 ingredients in a small bowl. Mix well and set aside.
2. Heat oil in a large pot over high heat. Add shallots saute until brown (5 min) add chicken and saute (5 min) add sauce mixture and bring to a boil. Reduce heat to medium and cook (12 min) stirring occasionally.
3. Serve chicken over steamed white rice, garnish with cilantro, and serve.

Sunday, January 10, 2010

Oven Pancakes (German Pancake)

This is one of my husbands favorite breakfast foods, ok maybe his most favorite!  I made this this morning and he just devoured it, saying "Can I have more"...then "Can I have the rest?"  He said his tongue was smacking his forehead cause it was so good.  Not sure what kind of compliment that was, but I know from him, he was pleased!  Just as I know you would be if you made this and ate it too!  It is a simple list of ingredients and very easy to prepare. 

3 tablespoons sugar
1/2 teaspoon cinnamon
1/3 cup butter
3 eggs
1 cup milk
1 teaspoon vanilla extract
1 cup flour
fruit to garnish is optional

1. Mix together the sugar and cinnamon, set aside. (This may seem like a lot, so you can use more or less to your taste, although having a lot makes a nice sweet crunchy topping.)
2. Preheat oven to 425 degrees F. While preheating place the butter in a cake pan and heat in the oven.

3. Mix together eggs, milk, and vanilla extract. Add flour and mix well.

4. Remove pan from the oven and pour batter into pan. Sprinkle cinnamon sugar mixture on top. Bake for 20-25 minutes or until puffed and golden brown.

5. Garnish with fruit and enjoy immensely!

Saturday, January 9, 2010

Lamb Chops

For Sunday dinner we are going to have slow cooked lamb chops in a jalapeño jelly sauce, cheesy twice baked potatoes, and maybe a salad and some fresh bread to round it out :) My stomach is growling already! What are you all having for dinner?

Friday, January 8, 2010

Fruit Cake

My mother-in-law made this wonderful fruit cake. Makes me hungry just looking at it :) Mouth watering I would say! I cannot say I have yet made this but definitely will in the future! The base of the cake is made of layers of thickly sliced watermelon with dowel rods to hold it in place and keep the layers from slipping off. The strawberries top the rods and the rest of the fruit is placed on by tooth-picks. Yumm yumm!

Thursday, January 7, 2010

Cheesy Chicken Baked Potato

For dinner tonight, I will make a version of a recipe I got from a very special person in my life, Ruth Starr. She made this dinner for a bunch of ladies before she moved to North Dakota. I don't have her recipe handy so I am just winging it tonight! First I boiled some chicken thighs adding some veggies to make chicken broth for another night. After it had simmered for a few hours I took off the skins and the chicken off the bone, placing those back in the stock pot for a more flavorful chicken broth. Next I will make a cheese sauce from milk, flour, and of course cheese. My husband prefers sharp cheddar, so I add some of that and whatever else I have on hand. I then add an 8 oz package of softened cream cheese. Now I love my veggies so I will brown up some sliced mushrooms and then brown some chopped broccoli, seasoning it with garlic and pepper. Add the chicken, mushrooms, and broccoli to the cheese sauce and keep warm or place in a crockpot to keep warm till you baked potatoes are cooked. Top the potatoes with the wonderful cheese sauce, serve with a salad and maybe some fresh bread or rolls and there is dinner! Enjoy.

Tuesday, January 5, 2010

Turkey Cabbage Rolls

For dinner tonight I think I am craving cabbage rolls! Instead of beef cabbage rolls I am going to make them with turkey though. Brown up some left over meat with seasonings, a little salt, red pepper, and garlic, throw in some onions, maybe some shredded carrots too. Stuff with that, brown rice, an egg, topped off with a sweet tomato sauce...I am hungry already!

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