Moms Easy Recipes

Oh, For The Love Of Pesto

2012-02-05T12:08:00.000-08:00

Do you love Italian food, but are tiredof the same old red sauce? Do you want a spread to put on yourafter-Thanksgiving turkey sandwiches that has a little 'kick'? Wouldyou like something to make the boring old chicken dinners moreexciting? Is green your favorite color? :) If so, then I've got arecipe for you-pesto sauce! It's usually found in Italian food, butcan be used in other ways. While it doesn't really matter what yourfavorite color is, adding pesto (even just a touch) can make boringdishes into dinners your whole family will love!

Here's a basic recipe-

1 ½ cups chopped pine nuts (you canalso use walnuts, Brazil nuts or most any other kind of nut)

3 cups fresh basil leaves

¼ cup Parmesan cheese, grated

1 cup olive oil (I use extra-virgin,but the 'usual' stuff will do)

4 cloves of garlic, peeled

salt and pepper to taste

Mix together basil leaves, nuts, cheeseand garlic and stir rapidly. Many pesto recipes will tell you to usea food processor, but you can also use a blender. If you don't haveeither, you can just use a large bowl. It just needs to be stirredquickly. Then, pour in the oil just a little bit at a time. Put insalt and pepper if desired. It should be kind of 'pasty' inconsistency when you're done. If you want to thin it out, just addmore olive oil until you get the consistency you want.

This recipe makes a good amount ofpesto-enough to use as a pizza or pasta sauce. You can scale back theproportions if you only need a smaller amount. If you are going tostore it, it should be in an airtight container, such as a jar orTupperware. You can store it for about a week in the refrigerator,or up to six months in the freezer.

Now that you have your pesto, here aresome good uses for it:

Mix it in with mayonnaise or olive oil to make a sandwich spread or salad dressing
Stir it into rice, risotto or mashed potatoes
Use as a pizza sauce, either with or instead of regular red sauce
Use it as a pasta sauce. It can be used alone, with red sauce or mixed into cream or Alfredo sauce.
Use in manicotti, lasagna or stuffed shells
Mix it into pasta or potato salads
Add to tuna or chicken salads for sandwiches
Drizzle over steak or fresh vegetables
Use as a marinade for chicken or fish
Spread onto garlic cheese flatbread, ordinary garlic bread or bruschetta
Use as a dipping sauce, particularly for pita or 'crusty' bread
Brush onto chicken, shrimp, steak or kebabs
Mixed into or spread on pretty much anything else that needs a 'kick'

Now you have an idea of how to makedishes that are flavorful and anything but boring! Have fun!

No-Bake Cookies

2012-01-25T17:07:00.000-08:00

Didyou ever do any cooking or baking with your mom when you were growingup? I didn't cook with my mom a whole lot because our kitchen waspretty small, but I remember going to my friends' houses and tryingall sorts of concoctions. Some didn't work so well, like the time wemixed Creme de Menthe and ramen noodles (don't ask). One thing thatdid work consistently, however, was no-bake cookies. Afterall, it's kind of hard to burn something in the oven when you don'tuse an oven! I don't know if you made these when you were growing up,but they are really easy to make and a lot of fun. Here's the basicrecipe:

Quick-cookingoats, 3 cups

Whitesugar, 2 cups

Chunkypeanut butter, ½ cup

Unsweetenedcocoa powder, ¼ cup

Milk,½ cup

Margarine,½ cup

Vanillaextract, 1 tsp

Salt,just a pinch

Mixthe milk, sugar, margarine and cocoa into saucepan or small pot.Using medium heat, bring to a boil. While it is cooking, spreadwaxed paper onto a flat cookie sheet. After about 1 minute, take thepan off of the heat and stir in the salt, peanut butter, vanilla andoats. When you're done, use your spoon to drop the mixture onto thewaxed paper and allow it to cool for about an hour. This makes up to36 cookies, depending on how big your spoonfuls are. Sometimes I'llput them in the refrigerator so I can eat them faster! When you makethem, you'll see why!

Ifyou want to experiment a bit, this recipe can be easily modified. Forwhole-grain lovers, use 1 ½ cup oats and 1 ½ cup muesli (hot andcold whole-grain cereal). Mix the cereals together before you addthem, and use an extra teaspoon of vanilla extract.

Foranother fun tweak:

Whitesugar, 2 cups

Cocoapowder, 4 tablespoons

Milk,½ cup

Butter,½ cup

Smoothpeanut butter, ½ cup

Fast-cookingoats, 3 ½ cups

Vanillaextract, 1 tsp

Salt,just a pinch

Notethat this says 'butter', not 'margarine', the peanut butter is smoothand the differences in the amount of oats and cocoa powder. Smalltweaks, but they make a huge difference.

Forpeople with peanut allergies, here's another variation:

Semi-sweetchocolate chips, 1 cup

Butter,5 tbsp

Vanillaextract, 1 tsp

16large marshmallows

Quick-cookingoats, 2 cups

Coconutor raisins, 1 cup

Meltthe butter, chips and marshmallows in a large pan. Stir in the oats,vanilla and raisins or coconut. Stir and drop by spoonfuls on thewax paper and let cool.

Ofcourse, you can add your own little touches as you see fit-coloring,sprinkles, tiny marshmallows, etc. Half the fun of making these isexperimentation! Just do what tastes good; it's not like you aregoing to set the kitchen on fire or waste a lot of energy if theydon't turn out well! Since they don't require a lot of work, you canmake them with your kids for a fun 'bonding' experience. Enjoy!

Superbowl Sunday Recipes:

2012-01-18T16:19:00.000-08:00

Buffalo chicken wings:

10-12 chicken wings (2 1/2 lbs.)

1/4 to 3/4 cup hot pepper sauce

1/4 cup butter

Vegetable or peanut oil (for frying)

4 cloves garlic, minced
1 shallot, minced (optional)
1 onion, finely minced (optional)
pinch of sea salt
Fill a heavy bottomed, deep-sided frying pan with at least 1 inch of oil and heat until temperature reaches 400°F.
Split the wings at each joint and discard tips. Rinse and pat dry with paper towels.

Meanwhile, in a small saucepan, melt butter over low heat with minced garlic. (Finely minced shallots or onions may optionally be added at the same time as the garlic.) If you prefer a smoother sauce, a stick blender may be used to smooth it out and blend in the flavors of the garlic, etc. When the garlic is a golden color, stir in the hot sauce. Add a pinch of salt.

When the oil is the correct temperature carefully lower the wings into the hot oil using a slotted spoon or wire basket, and deep fry for about 12 minutes, or until wings are cooked and crispy.

Drain on paper towels. Toss with the hot sauce, coating several times to cover well.

Chili con Queso Dip:

1/4 cup butter
1 1/2 cups cheese
1 onion, finely chopped
1/4-1/2 tsp. garlic, minced
1 can mild green chilies, chopped
1 16 oz. can diced tomatoes, drained
1-3 tbsp. evaporated milk
pimiento or paprika
Melt butter; sauté onions until translucent. Add garlic, salt, chilies and tomatoes.
Cut up 1 1/2 cups cheese (or use shredded); add evaporated milk until consistency resembles thick gravy.

Cook slowly, adding milk a little at a time. Stir often.

Hot chilies may be added if hotter than mild Con Queso is desired. Pimento paprika or achiote may be added for color.

Serve with corn chips or Tostitos as a dip or cut corn tortillas into 6 preshaped wedges and fry in hot fat until crisp.

Anchovy Dip:

3/4 c. mayonnaise
1/4 c. dairy sour cream
1 tbsp. Dijon style mustard
2 tsp. lemon juice
1 clove garlic, minced
1/2 tsp. dried thyme, crushed
1 (2 oz.) anchovy fillets (drained and chopped)

Fresh Vegetable Dippers:

Halved baby carrots
Mushrooms
Pea pods
Broccoli flowerets
Jicama strips

In a bowl combine mayonnaise or salad dressing, sour cream, mustard, lemon juice, garlic, thyme and 1/4 teaspoon pepper. Stir in chopped anchovy fillets. Cover; chill at least 1 hour. Serve with dippers. Makes 1 1/4 cups

Marinated beef strips:

1 lb. cooked roast beef
1 sm. onion, sliced
3/4 tsp. salt
Pepper to taste
1 1/2 tbsp. lemon juice
1 c. dairy sour cream
Cut meat in thin strips. Separate onion into rings. Combine beef, onion, salt and pepper. Sprinkle with lemon juice. Stir in sour cream. Chill. Serve in lettuce lined dishes. Serves 6.

Spicy bacon bean dip:

4 slices bacon, crisply cooked
1 can refried beans with jalapenos
pinch of cayenne pepper (or to taste)
1 lb. Pepper Jack or Monterey Cheddar cheese, grated
1 onion, finely diced
1/2 teaspoon taco seasoning
2 tablespoons fresh parsley or cilantro, minced
4 cloves garlic, crushed or pressed
1 teaspoon olive oil
In a skillet, brown the bacon until crisp but not brown. Drain on and pat dry with paper towels. Crumble into small bits.
Peel garlic cloves. Put through a garlic press or crush with the side of a heavy knife, then finely mince.

In a medium saucepan, over low heat, sauté onions until clear. Heat garlic until lightly golden, pressing it into the oil to flavor it. Do not allow the garlic to brown.

Add remaining ingredients and bacon bits. Cook over low heat until the cheese has melted.

Serve warm with tortilla chips or toasted pita wedges and a side of salsa.

Fun With Greek Food

2012-01-14T17:37:00.000-08:00

I don't know about you,but I like trying different kinds of food. From the Braziliansteakhouses to sushi bars to Ethiopian eateries, I relish anopportunity to try something different. My husband, on the otherhand, can be a bit more picky. For our anniversary one year, Imanaged to convince him to take me to this cute little Greekrestaurant in one of the Atlanta suburbs. The food was so awesomethat I had a hard time choosing which recipes to share with you, buthere are the appetizer and dessert!

One thing I will say aboutthese recipes is that they take a long time to cook. However, whenyou taste them, you'll see that they are worth the wait!

Dolmas

Whiterice, 1 cup uncooked

Groundbeef, 5 ounces cooked

Grapeleaves, 16 ounces (about 1/3 of a jar), drained and rinsed

Potato,1/3, sliced into rounds

Parsley,¼ tsp, minced

Allspice,1/8 tsp, ground

Blackpepper, 1/8 tsp, ground

VegetableOil, 2 tsp

Tomatosauce, 1/3 cup canned

Water,2/3 cup, or as needed

Currypowder, 1/8 tsp (optional)

Takea large pot and cover the bottom with oil. Slice the potatoes and useto cover the bottom of the pan.

Mixthe uncooked rice, ground beef, pepper, allspice, parsley and currypowder in a medium bowl until blended. Now, take a cutting board andlay the grape leaves out flat. You are going to place about atablespoon of the beef/rice mixture into the center of each leaf andloosely wrap it, first from the sides and then from the bottom. Placeseam-side down on top of the potatoes. The dolmas should never touchthe bottom of the pot.

Now,pour your water and tomato sauce over the dolmas. They should becovered by at least one inch; if you need to adjust the amount ofwater, that's fine. Bring to a boil and let them simmer covered for45 minutes to an hour, or until the liquid is soaked up and the riceis tender. Serves 4 to 6.

Baklava

Mixednuts, 1 pound chopped

Phyllodough, 1 16-ounce package (I've seen it in the refrigerated/frozensection of the store)

Cinnamon,1 tsp ground

Butter,1 cup melted

Whitesugar, 1 cup

Honey,½ cup

Water,1 cup

Lemonzest, 1 tsp grated

Vanillaextract, 1 tsp

Preheatoven to 350. Loosely mix the cinnamon and nuts. Unroll the phyllodough and cut a whole stack in half so it fits the dish. To keep thedough from drying out while you build the baklava, cover it with adamp cloth.

Rubbutter over a 9”x13” baking dish and put two phyllo sheets in thebottom. Brush with butter and sprinkle with about 2-3 tbsp of the nutmixture. This is the first layer. Repeat until you've usedeverything, ending with about 6 phyllo sheets. Cut layers into fourlong rows and slice diagonally across it nine times. This will make36 diamond-shaped pieces.

Bakein the oven for 50 minutes. While everything is baking, mix the waterand sugar in a small pan and bring to a boil. Stir in the vanilla,honey and lemon zest. Now, reduce heat and let simmer for about 20minutes. When the baklava is finished baking, spoon this mixtureover it, let cool and serve. It should be golden and crisp whenfinished.

Hopefullyyou will have as much fun making these recipes as I had eating them!Enjoy!

Recipes for Cornbread-A Southern Staple Food!

2012-01-03T18:40:00.000-08:00

I'm not sure about you, but I grew upin the South. Sweet tea, black-eyed peas, cornbread, fried okra,grits-all Southern staple foods. My mother brought quite a fewrecipes with her from Arkansas, where she grew up. There are quite afew to choose from, but one of my favorites is her recipe forold-fashioned cornbread. The closest I've been able to come to it inthe 'restaurant world' is at Cracker Barrel; unlike other restaurantsthat use sugar in their cornbread, Cracker Barrel keeps it tastingthe way it should-like bread! Whichever way you like it, it'sstill pretty easy to make your own old-fashioned, Southern-stylecornbread at home. Here is a good and easy recipe that doesn't take awhole lot of time to make.

You're going to need:

2 cups corn meal (my favorite is DixieLily)

2 eggs

2 teaspoons baking powder

2 tablespoons vegetable oil

1 cup water

½ cup milk (you can also usebuttermilk)

1 teaspoon salt

1/3 cup melted butter (optional)

If you still want to use sugar, 1tablespoon will do.

To make muffins, preheat your oven to450º.Grease a muffin tin and put it into the oven to warm while you'remixing the rest of the ingredients. You can also just use an ordinarygreased baking pan.

First,beat the eggs in your mixing bowl. Add the other ingredients and stiruntil well mixed. I like to use the melted butter in the batterbecause a) it helps the consistency of the mix, and b) it cuts downon the need to put butter on it later. My husband likes to take someto work for lunch, and it's easier if he doesn't have to bring butterwith him. Take the pan out of the oven and pour the batter in. Bakeit until it is golden brown in color-usually about 20-25 minutes. Ilike to leave it in until the edges are a bit crispy...mmm!

Here'sanother interesting variation on the recipe. If you don't have timeto bake it, just drop ¼-cup amounts of the batter into alightly-coated frying pan or griddle and cook it as you would apancake. Butter or drops of vegetable oil are good greasers for thepan, but butter-flavored cooking spray can help save some calories.You're probably not too concerned about that since cornbread isn'texactly a low-calorie food, but every little bit can help!

I hope you'll enjoy my favorite recipefor Southern-style cornbread. Thanks to Cracker Barrel, you don'thave to travel all the way down here if you want to sample our widerange of culinary delights! Even if you don't have one where youlive, there are all kinds of websites that feature Southern recipes.Since this is a recipe blog, I'll try to dig up some more of my mom'sold recipes to share with you. As for one particular 'Southern'concoction-

Sorry, I don't have a recipe for'moonshine'. You're going to have to go somewhere else for that one!

Delicious Holiday Gravy

2011-12-21T12:57:00.000-08:00

Congratulations, you have finally made it to the holiday season of 2011! With thanksgiving just behind us, you may still need a great gravy recipe for all of your holiday dishes. Some serve duck, ham, chicken, turkey and even lamb for their holiday meals, but generally speaking virtually all of those main courses will require some sort of mashed or baked potato. Once you have decided what your family will be dining on this year, look into making a delicious recipe for gravy! It works out nicely on the table setting and even the pickiest of little eaters can enjoy a warm bun or slice of fresh bread with hot gravy drizzled on it.

What you will need:

1/4 cup of vegetable oil
Minced garlic, 5 cloves
1/4 cup of flour
1/3 cups of onions, diced
1 tsp of soy sauce (feel free to utilize the light version)
2 cups of broth, vegetable kind
4 tsp of yeast (nutritional)
Half tsp of sage, dried
Half tsp of salt
1/4 tsp of black pepper
1/4 tsp of mushrooms (diced)

To begin, heat your oil inside a saucepan. Choose a pan that is medium sized and do so over a medium heat setting as well. Sauté the garlic cloves along with the onions until they both evolve into a softer version which will take around five minutes or so. Next, you will need to stir inside the flour, yeast and the soy sauce which will combine nicely and create a thicker sauce for your base. Take a whisk and gradually beat them while adding in the broth. For seasonings, you can now add in the sage, salt and pepper. You will want this combination to be brought up to a boiling point and then you will need to stir it every few minutes and place it on a lower heat setting. Do this for just under ten minutes and your sauce will be nice and thick.

Your new gravy sauce can be used on meat slices, roast, breads, and stuffing alike. Some use butter or even olive oil to create a lighter calorie version of gravy that is not so hard to digest and doesn't make for additional holiday season pounds to add on! It makes for a great sauce to use along with your leftovers and many use it on meatloaf and turkey sandwiches for weeks to come after the holidays. Gravy freezes rather well and you can use it for endless toppings such as on asparagus and inside your favorite stew! Keep in mind that the average cup of gravy is around two to three hundred calories, some recipes being way over that so do be cautious this holiday season that you do not overindulge!

Healthy Raspberry Corn Muffins

2011-12-20T18:13:00.000-08:00

Making breakfast does not have to equate lots of cold cereals or spending hours over the stove making French toast for your whole family. The simple bacon and eggs is always a crown pleaser, but it will not do for every weekend. Add some children into the picture and you will have a totally different challenge on your hands. At time, it can be much easier to just make something that the entire family will love, in this case especially during the colder months, something heavy to fill their stomachs may be in order. A raspberry corn muffin just may do the trick for all of your family hunger pains! The main issue some have with making their own muffins is that they do not know how to create ones that are just the right size. When you order a muffin at the local coffee shop, it is generally twice the size of one you may make right at home. This is better in portion control for you health wise, and it is also better for you in caloric intake as well. Make those muffins with a low fat recipe and you have done your healthy breakfast duty! This recipe is easy to make, takes very little time and you can snack on them for the rest of the day if you so wish to! IngredientsCooking spray1 1/2 cups all-purpose flour2 1/2 cups yellow cornmeal1 1/2 cups sugar1 tablespoon baking powder3/4 teaspoon salt2 cups low-fat buttermilk1/2 cup apricot nectar3 tablespoons grapeseed oil2 teaspoons vanilla extract1 teaspoon grated orange zest4 large egg whites2 cups frozen raspberriesDirectionsPreheat the oven to 375 degrees F. Line a 12-cup muffin pan with paper liners or 6-inch squares of parchment paper and mist with cooking spray. (Use parchment paper if you want a more domed muffin; the batter will cling to the paper as it rises.)Whisk the flour, cornmeal, 3/4 cup sugar, the baking powder and salt in a medium bowl. In another bowl, whisk the buttermilk, apricot nectar, grapeseed oil, vanilla extract and orange zest until combined.Beat the egg whites and remaining 3/4 cup sugar in a large bowl with a mixer on medium-high speed until stiff peaks form, about 8 minutes. Whisk the buttermilk mixture into the dry ingredients until just moistened. Gently fold in the egg-white mixture until almost combined, then fold in the raspberries; do not overmix.Divide the batter among the prepared cups (an ice cream scoop works well). Bake until a toothpick inserted into a muffin comes out clean, 30 to 35 minutes. Remove the muffins from the pan and cool on a rack.

Great 'Make-Ahead' Dishes

2011-12-15T07:13:00.000-08:00

I don't know about anyone else, but Idon't always want to cook. Sometimes I'm just lazy, but sometimes Ijust don't have time to make something good. I do, however, alwayswant to eat. One thing that really helps is making a meal ahead oftime. That way, you can just pull it out, warm it up and then you'redone! But are there a lot of meals that work well this way? What aresome good things we can make ahead of time for those busy (or lazy!)days? Here are a few easy make-ahead meals I've found.

One of the easiest things to do is justslap together a sandwich when we want something quick. However, wedon't all like cold cuts or have time for PB&J. If this is you,here is the recipe for a chicken salad that can be saved and used ona sandwich or eaten on its own.

2 cups cooked white meat chicken, diced

1 cup green peppers, diced

1 small onion, diced

2 plum tomatoes, diced

¼ tsp tarragon, dried

¼ cup mayonnaise

¼ low fat yogurt

Salt and pepper to taste

All you have to do is put theingredients in a bowl, mix in the yogurt and mayo, and you're done!You can change the ingredients to suit your taste if you'd like. Forinstance, I have used diced apples in the place of the peppers andsliced grapes in the place of the tomatoes. This turns out reallygood and can be kept in the refrigerator for three days if storedproperly. I don't recommend freezing it because of the mayo andyogurt.

For those Italian food fans, lasagnafreezes well. Stouffer's has been doing it for years, so it can't betoo bad! Here is a basicrecipe.

1pound ground beef (some people use turkey or minced chicken)

2eggs

132-oz jar pasta sauce

32ounces ricotta cheese (cottage cheese will do as well)

3cups mozzarella cheese, 3 cups

½parmesan cheese, grated

9lasagna noodles

½cup water

Driedparsley flakes, 2 tsp

saltand ground pepper to taste

Thething that takes me the longest when making lasagna or stuffed shellsis the preparation. Having everything together beforehand saves a lotof time!

Preheatoven to 350 degrees. Cook the beef/turkey/chicken and simmer in thesauce for 5 minutes. In a large mixing bowl, put together thecheeses, eggs, salt, pepper, an parsley. Take a 9x13 inch bakingdish and spread about ¾ cup of the sauce/meat mixture in the bottom.Lay down 3 uncooked noodles, ¼ cup sauce and 1 ¾ cup of the cheesemixture. Repeat the layers two more times, making sure you haveenough noodles left to put on the top. Then, put in the rest of thesauce and cheeses. Put ½ cup water around the edges of the pan andcover with tin foil. The water serves to cook the noodles while themixture is baking. Bake for 45 minutes, remove the cover and put itback in the oven for 10 more minutes. Most pastas will last in thefreezer for two weeks to a month or so when covered in tin foil.Before serving, use the same cook time and temperature.

Theseare just a couple of recipes that you can make ahead of time forthose days when you don't want to spend a lot of time in the kitchen.Like I said above, the most time-consuming parts of most recipes isthe preparation, so being able to cut that out can save you a lot oftime.

You Can Make Ice Cream Out Of Snow!

2011-12-11T12:12:00.000-08:00

Looking out the window of your home on a brisk winter morning onto the beds of fresh, white snow can mean you may be stuck indoors all day. While it may be the safer option to not travel through the snowy roads, it can also be a tad boring and quiet all day at home, especially if you have little ones with you as well. Instead of sitting around all day, one great way to make some lasting memories and to give your children a fun activity to engage in is to make ice cream out of snow! Yes that's correct, you can truly make some delicious ice cream for the whole family to enjoy our of snow you have right in your own yard.

To begin, it is imperative that you have clean snow to start with. If you have a pet or many animals that run through your snow covered grass, it may be a poor choice to use that snow. Instead, search for a section that appears to have been "untouched" and still pure an white. You will need to obtain a few cups of it around that size of small tub full, and place it on a bowl or large plastic bag and sit in the freezer section of your refrigerator until you are ready for it. Some other ingredients you will also need to make the ice cream from snow are milk, whipped cream, sugar and a type of flavoring syrup or extract. The flavor will be up to you, if you are aiming to create a delicious vanilla ice cream, then obviously you will need to pick up some vanilla extract. Other options would be butterscotch, cinnamon or almond extracts, even lemon if you like that type of sour flavored ice cream.

Eggnog can be used in place of milk if you are seeking a very thick ice cream texture or if you are planning to create milk shakes out of your mixture. Some also prefer to use heavy whipped cream if they are seeking a lighter, more fluffy texture of ice cream. All of these choices are up to you and what your family enjoys the most. Keep in mind no matter how you opt to create the flavor of your ice cream, you can always add certain toppings to it as well to achieve the exact taste you desire. Cherries, whipped cream, chocolate syrup, caramel, nuts and even coconut if you wish can be added to the ice cream to create a dessert all your own!

Once you have your fresh, clean and white snow gathered into the bowl in the freezer, you can add one half cup of sugar and a few teaspoons of the flavoring you were looking for. Start off with just two teaspoons of the flavoring you like and go from there, never add too much flavoring from the get go as you do not want to be stuck with ice cream that is too powerful with it's taste, but if you add a small amount at a time until you reach the exact taste you like instead. Next you will add your eggnog or milk and begin to mix it up. Add in your whipped cream and continue to mix it until the ice cream is smooth and has no bumps left. Once it is smooth you can scoop it up into bowls or cones and enjoy your new home made snow ice cream!

Hearty Taco Soup

2011-11-30T18:31:00.000-08:00

Whether you are in the mood for a delicious Mexican dish or not, this taco soup is sure to get anyone going. I know what you're thinking, "Taco soup sounds too spicy for me", and it isn't. It's so easy to consume that your little ones may enjoy it as well. You can always adjust the amount of spicy or hot ingredients that you add to it to make it all your own. Chilies for example, can be added less if you wish and you can not even put them inside if you do not desire to utilize them. It is a delicious soup that bodes thick ingredients so that you can fill up for hours on making it the ideal dish when you are going to have a busy day! It can be served with a variety of things, such as tacos, burritos, nachos, churros, and the ever popular Mexican fried ice cream! It can be taken on the go and used as an excellent lunch to go choice when heading to work. The prep time to create this soup is less than twenty minutes and then it simmers away cooking with all those flavors for hours, your home will definitely smell fantastic! It will be a warming treat when you are coming in from the cold, or need a filling soup for a long road trip ahead. This particular recipe serves anywhere from twelve to sixteen people, and it can be frozen and served up piping hot for later!Ingredients:2 pounds ground beef2 cups diced onions2 (15 1/2-ounce) cans pinto beans1 (15 1/2-ounce) can pink kidney beans1 (15 1/4-ounce) can whole kernel corn, drained1 (14 1/2-ounce) can Mexican-style stewed tomatoes1 (14 1/2-ounce) can diced tomatoes1 (14 1/2-ounce) can tomatoes with chiles2 (4 1/2-ounce) cans diced green chiles1 (4.6-ounce) can black olives, drained and sliced, optional1/2 cup green olives, sliced, optional1 (1 1/4-ounce) package taco seasoning mix1 (1-ounce) package ranch salad dressing mixCorn chips, for servingSour cream, for garnishGrated cheese, for garnishChopped green onions, for garnishPickled jalapenos, for garnishInstructions:Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.

Finding Citrus Fruits In The Winter

2011-11-23T09:05:00.000-08:00

Depending on where you live in the world can certainly have a huge impact on which types of fresh produce you have access to. Citrus fruit to be specific, can be very challenging to find if you live in a climate that is cold most of the year. Unless you reside where it is warm or if you have access to purchasing your fresh citrus from outside markets, you can be stuck with a very small selection of citrus fruits in your area. Are there any other methods to receive your beloved citrus fruits all year long regardless of where you live?

For the most part, the answer to that question is yes for a good portion of the year you can be fortunate enough to locate delicious citrus fruits and have them to keep you healthy and strong. Florida is one of the best places to receive your citrus fruits from as they have been experts at growing them for decades. People all over the world turn to the state of Florida to get the fresh produce they cannot grow or even buy where they reside. Citrus fruits such grapefruits, oranges, lemons, pineapples and limes are all grown right in the sunny state of Florida. It is not just a state where folks migrate to retire with warmer temperatures or a great family vacation spot, it is one of the only places in the world that has successfully grown and distributed delicious citrus fruits for years. Other places in the world have previously suffered from severe winter seasons with the amount of frost destroying their citrus crops, but not in Florida. It certainly is a trademark of the state and tourists of the state often take home many citrus fruits with them that they simply cannot find where they live.

When the weather is unpredictable and the economy is struggling, it forces the farmers to raise their prices on their citrus fruits and there is one way to avoid these higher fees in fresh produce. You can always order your citrus fruits on the internet and receive bulk pricing breaks. If you order them while they are during an off season or at the end of their main growing season which is generally late spring, you can find some great deals on citrus fruits. You can essentially save yourself a trip to the store, and find exactly which citrus fruits you wanted just by ordering from home. The end of the Florida citrus growing season is when it can be snowing in other parts of the nation, making the need for citrus fruits even greater. Look online for great citrus that is fresh for great gift ideas and for your supply when you cannot get them in your area!

Top 10 Picnic Foods

2011-11-16T13:03:00.000-08:00

Having a family picnic? Thinking of trying to please all of your guests may be a challenge. Instead of worrying yourself, get together some recipe ideas to bring your picnic together. These foods do not have to be expensive, they simply need to be tasty and easy to clean up.

1: Crackers with some form of spread. This can be a cheese spread, or some kind of dip if you prefer that. This is great for kids and those just stopping by to say hello, that maybe are not interested in coming over for a full meal but just a quick snack.

2: Chips and other snacks. Pretzels, tortilla crisps, salsa and various dips and cheeses are excellent munchies to have on had at any picnic. They require very little to set up and clean up is a breeze!

3: Fruit trays. These are simple to create on your own and they have something to offer everyone. Little ones and adults can equally enjoy fruits cut into smaller pieces, you can place a small plate of toothpicks next to the trays and the guests can self serve until their fruit hearts are full!

4: Cookies. Another great way to bring kids and adults together is by serving a big plate of cookies. They can be made to tailor your occasion such as graduate cookies, wedding, 4th of July or someone's birthday. Make them fun and let your creativity go wild here.

5: Salads. They can be made of fruit, or the traditional bean versions. Easy to serve when prepared, you simply leave a large spoon in it with a few bowls and you are done.

6: Sandwich variations. This can be in the form of the classic lunchmeats spread out with bread and toppings available on the table. You can always get one of those already made hoagie rolls. Those can be the shape of a circle or they come in very long variations such as a six foot long one.

7: Vegetables. Perhaps you don't head to a picnic with the thought of veggies on your mind, but you certainly can enjoy them if they are done right. Get a bunch of fresh produce and cut it up into finger foods, then place a variety of dipping sauces out for your guests. Raspberry glazes, ranch salad dressing and cheese and nut bends are excellent choices.

8: BBQ. You have to create something on a grill to obtain that wonderful picnic smell. Chicken, ribs, kabobs, steaks or burgers can all be great choices. Make sure you have enough choices to go on top of the grilled foods and don't forget the buns!

9: Ice creations. Remember being a kid and going to get a snow cone? Those scoops of ice with flavors drizzled over them? You can create these at home by buying an "Icee machine" they are really cheap and so much fun for the whole party!

10: Popcorn. Yes, you can string along your Christmas tree, and it may be a huge movie favorite, but popcorn can be a good choice for picnics also. It's easy to make and kids love it!

Kids Cupcake Party

2011-11-09T14:07:00.000-08:00

Being a Mom means you are also quite the party planner. Yes, every year when your kids crave something that just has to be cooler than their classmates for a birthday party idea, you have to put on your Martha Stewart hat. Coming up with ideas must encompass the age of the child, the sex and what their interests may be. One excellent idea for girls that are up to the age of ten and boys that are around four years old is a kids cupcake party. Boys and cupcakes, what a mess you must be thinking? Well, it can be controlled and the little guys seem to really love getting into it. The decorating can be the most fun part, next to eating them!

You will need some supplies:

Wax paper or a large roll of brown recycled paper

Cupcake tray liners

Cupcake mix

Icing

Sprinkles or other candies

Plastic utensils for baking (spoons spatulas)

Cupcake oven trays

First, you need to talk it over with your child. They may have their own theme they want to incorporate into the party. Some examples are Barbie, Star Wars, Hello Kitty, Bratz, Xmen and so on. If they have a theme then you can take it a step further and use that theme to obtain a few treats in your local dollar store to have about for the party. They usually sell plastic rings and also toys that can be given out in treat bags for the attending children. Next, continue onward with the theme process and get some food coloring. You can create the color of icing that you want to use for the cupcakes. Some kids will prefer to do this themselves during the party, so if you have the patience, then go for it! Look up online if you need to ahead of time to have a basic color mixing chart so you know which colors you can mix that will create all sorts of character themes and superheroes for the little ones! The kids can get very creative with this activity, if you can afford to pick up a few things to decorate them, then by all means do it! Small candies that can be sprinkled on top of the cupcakes are great, as well as even items that are not edible that the kids can use as decorations for their sweet creations. Fruits can be used in small pieces mixed into the cupcakes if you wish to take it a step further such as small cherry slices, peach ones or strawberries. Make it even more fun by having the kids stand with their cupcakes and take their individual pictures with their cupcakes so they can show their own parents what they accomplished!

Turkey Tetrazinni

2011-11-02T15:15:00.000-07:00

Looking for a great recipe tonight? Look no further than making a delicious treat for all to enjoy, Turkey Tetrazzini! It is basically nothing more special than your average turkey casserole, but it was named after a famous opera singer from the early nineteenth century! It is sure to fill tummies and makes a great meal for those colder, winter months. With Thanksgiving just around the corner, you can use your turkey leftovers for this dish and it reheats rather well also. If your children do not like mushrooms, you can always make it without them, or make them so small they don't even taste them! You can also create this dish with chicken if you prefer. To complete the meal, simply add a basic side salad and some fresh bread for a cozy and delicious dinner!

Shopping Ingredients:

12 oz. Egg noodles work well or spirals

4 cups of mushrooms (sliced)

1/2 cup of butter

1/4 cup of flour

2 cups of your favorite chicken broth

1/4 cup of heavy cream

1- 1/2 cups of milk

1 cup of peas

3 cups of turkey (chopped)

2/3 cup of Parmesan cheese (make them into 1/3 cups into two different measuring cups)

1/3 cup of shredded Swiss cheese

1/3 cup of bread crumbs

2 tablespoons of lemon juice

Salt/Pepper

1/4 cup of white wine of your choice

Cooking Directions:

Begin by preheating the oven to 375F degrees. Heat up 3 quarts of water on the stove for the pasta noodles to cook in. Using a skillet, heat up the mushrooms, 1/4 cup of butter. Next, stir your flour in and keep the heat at a low setting. Cook while stirring for about three to four minutes. Begin cooking your pasta noodles if your water has begun boiling at this point. Next, get a whisk and in the skillet begin stirring in the milk, heavy cream, chicken broth and the wine you have chosen. Allow this to simmer on very low heat until the pasta noodles are done cooking. Get a large plastic bowl and after draining your pasta noodles that are cooked, toss those into the bowl, with the turkey, the skillet sauce you have been stirring and peas. Toss in those cups of cheeses, and the lemon juice as well. Stir the mixture up until you have a nice glazing on all of it and put in as much salt and pepper as you like. Now, get a casserole dish (three quarts is fine) and ensure that you have already buttered it inside. In a much smaller mixing bowl, mix up the other 1/3 cup of Parmesan cheese and the bread crumbs. Spread that over your casserole and perhaps a bit of butter on parts that appear dry on the top coating. Bake it for 30-40 minutes in the oven and the result will serve five people.

Homemade Chicken Soup-A Twist On An Old Favorite

2011-11-01T16:43:00.000-07:00

We never forget our favorite comfortfoods from childhood. Whether it is Mom's homemade chicken noodlesoup or Grandma's classic cornbread, there are some recipes thatstand the test of time. As much as we love these things, it's stillfun to spice them up a bit! Experimenting with an family recipe is agood way to truly make it your own. Some of my experiments didn'tturn out so well; you know you've made a mistake when it's so badthat even the dog won't eat it! Even so, some of the bestconcoctions you make can come out of simply 'playing around' with afavorite recipe. While I *do* follow the proportions of recipes forthe most part, it's easy to adjust the amounts of things like spicesto adapt them to your personal taste. In the interest of entertainingmyself and discovering new tastes, I've come up with some 'twists' onmy family's old recipes. Here is my favorite:

Homemade Chicken Noodle Soup

32 oz box of chicken broth (Swanson'smakes a good one)

8-10 oz (roughly 1 breast) chickenbreast

1/3 box Barilla bow tie pasta (oranother brand or shape)

Ground cumin

Fresh cracked pepper

sliced carrots, celery, perhapsbroccoli

All spices, as well as noodles andvegetables, are to your taste. I personally like a lot of vegetablesand noodles in my soup, whereas my husband likes a lot of chicken andbroth. It's all up to you.

Spray the pan with non-stick spray oruse a thin layer of melted butter. Cut the thawed chicken breast intochunks and fry in pan until there's no more pink showing. In anotherpot, heat broth to boiling. Put the noodles in and cook until theyare tender. While everything is cooking, chop whichever vegetablesyou want. I would put the vegetables in just before the noodles areto the desired tenderness because I like them firm, but it's up toyou. Add the chicken. At this point, put the cumin and pepper in toyour own taste. You could also put the cumin on the chicken (butteror non-stick spray can help the cumin stay on the chicken), but Iusually put it directly in the soup. The recipe serves two.

My husband and I like to have the soupwith a fresh Caesar salad and/or a hot baguette. Of course, you couldadd to the salad or use a different kind of 'crusty' bread; a niceciabatta or sourdough works well too. Rather than using standardbutter, we've used 'Italian butter'-a small saucer with olive oil,fresh cracked pepper, oregano and freshly-grated parmesan cheese.

I think this will be a hit for you andyour family for a simple lunch or light dinner. The soup and saladare also a good way to 'trick' your husband or kids into eatingsomething that is actually good for them! My husband is areally picky eater, so I know how hard that can be!

Have fun!

Are you aware of the health benefits of citrus fruits?

2011-10-30T09:22:00.000-07:00

What is it about the first juicy bite of a perfectly ripened citrus fruit that is so unmistakably gratifying? Well of course the flavorful juice is your first instinct, but have you ever heard the facts about why that citrus fruit does more for you then just satisfy your craving for a tasty snack. You have grown up learning that eating fruit is a healthy snack alternative, but what are the health benefits that citrus fruit actually provides for your body. It turns out that the savory treats provide a multitude of benefits to many different aspects of your health, including the following:

Strengthens your immunity: You may be aware that citrus fruits are packed with Vitamin C, but what exactly does Vitamin C do for your body? The answer is simple, yet so important. The Vitamin C in citrus fruit help to fight off antibodies that are looking to invade your body and cause infection. A diet that is high in Vitamin C has been shown to lower your risk of contracting illnesses, such as the common cold and the flu.

Hearth health: Most citrus fruit is high in fiber and antioxidants, thereby making them great for your cardiovascular system or simply put, your heart. A high intake of citrus fruit has been proven to lower LDL, or bad cholesterol levels in your blood and actually increase the HDL, or good cholesterol levels in your blood. Therefore, consuming citrus fruits may actually lower your level of risk for dangerous heart problems such as a stroke or a heart attack.

Skin care: Are you tired of paying increasingly high prices for minimal ounces of beauty products that advertise a delay in the aging process? Forget those products and instead begin eating some form of citrus fruit as part of your every day diet. Consuming citrus on a regular basis can delay the aging process of your skin, while also giving it nourishment. Specifically, the antioxidant in the Vitamin C found in these fruits, can act as a warrior against oxidation of free radicals that are set out to destroy your skin cells.

Weight loss and diet: Citrus fruits are an excellent way to assist in your diet and weight loss goals. After all, these fruits not only contain minimal calories, they also provide many of the essential vitamins and nutrients necessary to boost your metabolism. So the next time that you are craving a mid-afternoon snack put away the salty and empty calorie pretzels and replace them with a high fiber, low calorie snack, such as an orange.

The beauty of citrus fruits is that there are so many options to choose from. You can reap many of the same benefits above from an array of available citrus fruits such as oranges, grapefruits, tangerines, and the list goes on. As much as you never like to admit it, it seems for the reasons above that there was a method to your parent’s madness of trying to get you to eat citrus fruits while you were growing up.

Cooking Shows For 'The Rest Of Us'

2011-10-27T11:10:00.000-07:00

I have some friends who are practicallyobsessed with cooking. Their kitchen is filled with implements Isometimes can't even pronounce. They have at least five Food TV showson their TiVo queue at any given time. Their pantry with spices andcooking staples takes up a whole bedroom closet, and their cookbookcollection is about the same size. Needless to say, they're prettyadvanced cooks. I've tried watching the shows with them in the hopesof gaining some tips, but everything seems way above my head.Sometimes it seems that cooking shows and websites are only for'experts'. But are there any out there that cater to 'the rest ofus', those of us who don't want to go into complicated recipes andbuy stuff we don't know how to use? Here are a few shows and websitesthat tell you how to make good meals without taxing your mind or yourwallet.

Paula Deen's show Paula's BestDishes combines easy recipeswith Southern charm. I'm sure you've seen her on televisioncommercials with her trademark accent and fun personality. If youlook on the show's website you'll see recipes such as salted caramelbrownies, baked wild rice and pot roast that have ingredients you canget at any grocery store, as well as simple instructions. I'm notsaying that other recipes are difficult to follow (actually, yes Iam!), but her recipes sound less like gourmet dishes and more likewhat Grandma used to make. Sometimes she'll also share recipessubmitted by viewers and give ideas for improvements. You can catchher show Saturdays at 10:30am/9:30am central on Food Network. You canalso find individual recipe videos on the FoodNetwork.com website.

Allrecipes.comis one of my favorite websites for simple, easy recipes. Many of therecipes are submitted by other users, so you know that 'actualpeople' (as opposed to top chefs) have made and enjoyed them. Onething I find really helpful is the ingredient search. There is atable where you can input the ingredients you want and don't want andfind recipes based on that. The basic registered membership is free,but there are extra features you can subscribe to for a fee. Therecipes span various categories such as courses, types of cuisine(everyday cooking, ethnic recipes, holidays, etc) and basicingredients, and you can file your favorites in your 'recipe box' forfuture use.

Cookeryshow.comfeatures a wide range of instructional videos for pretty much anycategory of recipes. There are shows (Indian, Vegetarian, etc) withvarious recipes as well as single-recipe videos. You can sharerecipes online as well as create a video 'recipe box'. I love thisbecause having the videos online allows you to watch them at your ownpace. Some of the recipes are pretty complicated, but there are easyones as well.

Theseare just a few of the helpful cooking shows and websites that speakto the 'average person'. I hope you like these as much as I do!

Creative Ways To Feed Your Chocolate Candy Addiction

2011-10-22T19:05:00.000-07:00

Hi, I'm [river in Ireland], and I'm a chocoholic. It'sbeen...Okay, forget the twelve-step stuff. I love chocolate, so Imight as well stop fighting and just embrace it. Since I have nointention of giving up my brown best friend, I'm going to share somerecipes with you that I have come across in my years as a chocolateaddict.

For all of these recipes, you will need at least one package ofconfectioner's chocolate. This melts much more easily andevenly than the standard bars and chocolate chips. You can usemilk, dark or white chocolate-whichever you prefer. Adjust anyamounts to suit your own taste.

Chocolate Peanut Butter Crackers-Make peanut butter'sandwiches' using Ritz crackers. Use a spoon or fondue fork to dipthe cracker into melted confectioner's chocolate. Place on a sheet ofwax paper and let them set...you can leave them on the counter, but Irecommend putting them on a cookie sheet in the refrigerator. Thatway, you can enjoy the peanut-butter goodness sooner! Well, that, andthe cats won't get them. :) I've used saltines as well, but Iprefer Ritz.

For another twist (no pun intended), use pretzels. The finishedproduct will make for a good snack, as well as an inexpensive holidaygift. One year, my husband and I made a big batch and divided it upamong our friends...it was *much* cheaper than the mall, and there'sno risk of anyone 're-gifting'!

Chocolate-Covered Cherries-the 'real' kind. I lovecherries, but don't much care for the cordials you get in the usualbox of chocolates. The stems on the cherries in the bottle ofmaraschinos make them the perfect fruit for dipping. Besides, maraschinos don't have the pits in them. You can eat them right afterdipping or you could let them set on a sheet of wax paper and savethem for later.

Peppermint Bark. Is aperfect 'holiday' treat, but why wait until December when it's easyenough to make now? Melt your confectioner's chocolate on the stoveor in the microwave. I used the microwave. Take approximately 20peppermints, unwrap them and put them in a plastic bag. Crush thecandies in the bag and pour the pieces into the melted chocolate,stirring while you pour. Putting in ¼ teaspoon peppermint extractwill add even more minty goodness! When you've put all of thecrushed peppermints into the chocolate, you can pour the mixture ontoa wax-paper-lined cookie sheet and spread to desired thickness. Letcandy cool until hardened-approximately 30 minutes in therefrigerator or 1 hour at room temperature. Once it's hard, justbreak it apart with your hands and enjoy! This one also makes a greatgift; just line a festive box with wax paper and pack the candy ingently. Delicious!

There are many more recipes outthere, but these are my favorites. Experiment on your own, and don'tworry about messing up. After all, it ischocolate-evenwhen it's bad, it's still pretty good!

Awesome and easy stuffed shells

2011-10-20T10:01:00.000-07:00

I'm not exactly a gourmet cook. I'm thekind of person who has no clue whatsoever about how to cook aThanksgiving turkey, make a pie or even keep spaghetti from stickingtogether. I'm embarrassed to cook for some of my friends who arethe gourmet types because I'm afraid they'll look down their noses atwhatever I make. Yes, I know that would be a rude thing to do, butthat's not the point. I'm not much of a cook. I did, however,manage to make one of my favorite Italian dishes-stuffed shells-well.In fact, my husband often bugs me to make them as a special treat!You might not think so, but these are pretty easy to make. Here's therecipe I use:

12 jumbo-size pasta shells-I useMueller's

14-16 oz ricotta cheese

Romano, parmesan, mozzarella, provoloneand asiago cheeses, shredded (you can sometimes find this blend inthe cheese section of the grocery store), roughly 2 oz each, to taste

Parsley, oregano, garlic and/or otherItalian spices-roughly 1 tsp each, to taste

20-24 oz pasta sauce

6x6 casserole dish

Most of these measurements have been'tweaked' to fit my taste at the time, so they are not exact. Feelfree to make whatever adjustments you need to.

Preheat the oven to 375. Cover theshells in a pot with water and boil. You will want the shells to beslightly 'harder' than you might make other pasta dishes, because youare going to need them to hold their shape while you spoon in thecheese. Plus, they're going to soften some more while in the oven.While the pasta is cooking, put the cheeses and spices in a mixingbowl and blend. As I said, most of the measurements don't have to beexact. Some recipes use egg, but it's not really necessary. Be sureto leave some of the shredded cheese behind, because you're going tosprinkle it on the top of the sauce.

Take the shells off of the stove anddrain them. You can rinse them with cold water to cool them down abit or leave them for a few minutes, because they're going to bereally hot! Put the cheese mixture into each shell with a spoon andlay them in the dish. When you have all of the shells in the pan,pour the pasta sauce on top and sprinkle the leftover cheese. Bakefor 30-35 minutes. When you remove the pan, let it stand for aboutfive minutes.

This is the basic recipe, but you caneasily make it your own. For an extra twist, use pesto sauce insteadof the 'average' tomato! I've also put cooked chicken or hamburger inbetween the shells for my meat-lover husband. Otherwise, it's a goodvegetarian dish.

As you can see, it's an easy recipe tomake. My food-snob friends mentioned above even loved it! It is sureto be a hit for your next dinner party or for just a normal dinner.Enjoy!

Make Your Own Pasta

2011-10-19T17:12:00.000-07:00

Wouldn't it be great to be able to make your very own pastas without having to purchase store brands of noodles in the boxes? Well, you can achieve this and it is easier than most think it is. All you need is to do it a few times and you become hooked on making your own pasta noodles each week!

Ingredients:

2 cups of flour

1/2 teaspoon of salt

2 eggs

1/4 cup of water

1 tablespoon of oil (olive or vegetable)

4 quarts of water

1/4 teaspoon of salt

Begin by mixing the flour and salt. Form a well or opening in this and then place the eggs in it. Next, toss in that 1/4 cup of water and the oil. If you do happen to notice that your mixture is drying, just add a few drops of water to it. In the event it becomes sticky, then add just a dash of flour to it. Get your dough mixture into a round ball shape, then begin to knead it. You will a counter top that has been covered in flour beforehand to do this properly. Do this for around five minutes or so or until the mixture is smooth. Next, you will need to make your dough into four separate pieces. Make each of these sections into a rectangle. Ensure that the rectangles are very thin, and always place your other dough sections in a container or cover them with something to avoid them becoming too dry. Start folding the dough into third sections, or you can always use a pasta forming machine if you own one. Use the four quarts of water and get them to a boiling point. Toss in 1/4 teaspoon of salt into the water and the pasta you have created. Cook those for about five minutes and drain accordingly.

From there you can cut them if you like, one quarter inch thick strips are a popular choice. At that point you should dry the pasta by laying it flat on a towel until it is completely dry. Then you may store it for when you wish to use it, or simply heat it and use it then with your favorite sauces! You can also flavor your pasta that you are making from scratch, this is done very easily. All you need is to grab which type of seasoning you want to use. For example, you can use curry, lemon, or poppy seeds. Be creative, many enjoy the poppy seed version for making linguine salads or to use with a fresh salad of leafy greens. The possibilities are endless, decide which types of pastas you will be using the most during the week. You can then create enough of a batch to use for the whole week!

Warm Apple Cider Recipe

2011-10-12T08:43:00.000-07:00

The fall seasons can bring on a whole new way of looking at your weekends. What was once a time to go outside and enjoy the warmer weather that summertime brings, is now a time to fill your home with pumpkins and get ready for the busy upcoming seasons. One method of enjoying the fall and getting ready for Thanksgiving is to dive into a fresh batch of hot apple cider. This is an age old favorite and can be made right in your kitchen. Check out any local farmers markets in your area to get the freshest of apple ciders mixes to get started!

You will need:

One gallon of your favorite brand of apple cider

Six ounces of lemonade

Six ounces of orange juice

Half cup brown sugar

One tablespoon of whole cloves

One tablespoon of allspice

The lemonade can come from a can of it that one can find in the frozen food section, or you can make your own if you wish. The orange juice can come from a carton you may already have or you can use a can of the frozen stuff for that portion as well. Next, you need to get a kettle and get brewing! Put the apple cider, the lemonade and the orange juice all together inside the kettle. Next, add in the brown sugar. Begin stirring the mixture until the sugar grains are not visible any longer. Place your spices inside a some form of bag, a cheese cloth would be completely fine for this portion. Put those spices inside that cloth in the kettle to brew. Continue to stir it and allow it to simmer for around twenty minutes.

Make sure that you serve it while it is still hot, warm for little ones. This makes a great treat for just after playing outside in the colder air. Kids can enjoy a warm cup of it while winding down with a movie next to mom and dad. They can continue their fall theme by making decorations for the windows or the fridge also by using real leaves from outside as inspiration.

This drink goes well with lots of delicious items. Pumpkin cheesecake is a tasty dessert the whole family will enjoy. Pumpkin bars, apples with peanut butter, pumpkin cookies, spice cake, apple flavored muffins, apple pie, crumbled apple pie, pumpkin pie and the list goes on and on. For the adults, this drink can actually help you unwind after a busy day and enjoy your family. It may even help you get to sleep faster at night by using this as a substitute for wine, beer, sodas or teas. All of those drinks have things them that may be bad for your health, the apple cider mix is great tasting and it is all good for you as well!

Peppercorn Steak Recipe

2011-10-04T09:37:00.000-07:00

As it gets colder, and the holidays can be very tiring you may be seeking a recipe that can wow your taste buds and still not take you all day in the kitchen. Stews are popular this time of year as are chilies and turkey leftovers. Fresh made soups can hit the spot, but when it comes to looking for a great dinner that you and your family will love try making a great pepper steak dish! The recipe is simple and easy to create, and takes around twenty minutes to prepare with a cook time of around fifty minutes. The whole house will smell delicious and the recipe serves four people, more if you are splitting it up with little ones. This particular recipe calls for using squash, mushrooms and onions but you can substitute the dish with peppers or any other vegetable you wish to use.

Ingredients:

1 round steak, or you can use a London Broil sizing should be one and half pounds

Ten ounces of mushrooms

One and three quarters of butternut squash, peel it and make into cubes

One onion cut into slices versus chopped

Olive oil (one and a half teaspoons of olive oil)

Mustard (2 tblspns)

Peppercorns, black (one and a half tablespoons)

Salt and Pepper to taste

Preparation directions:

Set your oven to 475 degrees. A roasting pan is easier to use if you have one, look for a size of 11 x 15 preferably. Inside that roasting pan you will include the onions, mushrooms, squash and onion or peppers if you choose that route instead. Place one tbsp of oil and a pinch of salt on top of those ingredients. Next, take those veggies in the pan and put the steak into the center. On the counter mix together the mustard and the peppercorns together in a bowl. Take that combination and glaze the steak slices with it, use up the rest of the olive oil and toss in a pinch of salt on top. Allow the steaks and vegetables to roast, and turn them occasionally. If you are seeking steaks that are medium cooked, they should be slightly brown and cooked for around twenty minutes. You can also use a thermometer if you like as they should be between 130-135 degrees for safe cooking. Once the steaks have browned, take them out from the oven and place them onto some aluminum foil. Put the vegetables inside the foil with the steak and put it back in the oven. Allow it to roast this way for just about ten minutes. Cut the steak how you want it and serve the dish with rice or other steamed vegetables. Peas, carrots, and baked potatoes go nicely with this dish.

Delicious Stuffed Peppers

2011-09-28T10:10:00.000-07:00

It is that time of year when all you crave is something warm and delicious. Wrapping yourself in a blanket, getting engaged in a great movie and chowing down on some comfort foods never hurt anyone. It can be a great weekend indoors for the whole family, especially during the winter seasons. Some recipes that may come to mind are stews, soups, pies, cookies, homemade breads, macaroni and cheese and a select few others. These are all exceptional choices, but by far a very popular one for adults is always the stuffed pepper. This dish is excellent for using up additional items you may just have laying around the pantry that you have no real use for currently. You can make them just your own and out all sorts of various ingredients in each pepper. Some enjoy basic rice, and others want to place beans or olives in them, again it is all up to you and what you want to dine on that evening! The color of pepper you choose can also be up to you, some prefer the classic green peppers, while some will want to spice it up a bit and add a splash of color with the red variations. They are generally the same price, but you may have better luck finding the red ones in your local grocer all year long as opposed to the green or yellow ones. This recipe in particular will have your tummy happy and you can use up loads of things you had stored away in your kitchen!Shopping List:4 bell peppers (red, yellow or a mix), halved lengthwise, seeds removed2 tablespoons extra-virgin olive oilKosher saltAbout 3 cups of spaghetti sauce1/2 cup couscous3/4 cup golden raisins3/4 cup grated asiago or fontina cheese4 teaspoons red wine vinegar1/2 cup chopped fresh parsley2 tablespoons tomato pasteInstructions:Preheat the oven to 450 degrees F. Toss the bell pepper halves with 1 tablespoon olive oil and 1/2 teaspoon salt in a large microwave-safe bowl. Cover and microwave until the peppers soften, 10 to 12 minutes.Meanwhile, mix the sauce, couscous, raisins, 1/2 cup cheese, 3 teaspoons vinegar, the parsley and 1/4 teaspoon salt in a bowl.Whisk the remaining 1 tablespoon olive oil and 1 teaspoon vinegar, the tomato paste and 3/4 cup water in the bottom of a large non-reactive baking dish. Carefully transfer the peppers, cut-side up, to the baking dish and fill with the couscous mixture. Sprinkle with the remaining 1/4 cup cheese.Cover the dish with foil and bake until the peppers are tender and the filling is hot, about 20 minutes. Transfer to plates and drizzle with the cooking liquid from the dish.

Foods You Can Make In A Dutch Oven

2011-09-20T08:52:00.000-07:00

If you are fond of cooking or frequently purchase high end cookware, then you most likely already have a vast knowledge of exactly what an all clad Dutch oven is. These are great for preparing many different meals and they do have several uses, making them well worth the price as opposed to a conventional pot or pan you may already have in your kitchen.All-Clad Copper Core Dutch Oven is a beautiful model that is made by one of the leaders in quality cookware. It is generally useful for creating delicious slow cooked meals such as chilies, stews and soups. Built with an aluminum core and boding a ten inch diameter, this Dutch oven can hold quite a bit of food. Many people do not like to use the older style of Dutch ovens as in previous years they have gained a reputation for causing the food to have a metallic taste to it, which the newer models such as this All-Clad Core Dutch Oven does not. You can wash this oven by hand and it does come with a lifetime warranty to endure you will be creating tasty dishes your family will enjoy for years.All-Clad Cast Aluminum 5-1/2-Quart Dutch Oven with Two Oven Mitts is another nice option and for much less in price. This particular model has a stainless steel lid that fastens very tight to ensure a better quality of steaming the foods inside of it to prefect the flavors of all of your meals. It also is made with a non-stick finish that makes clean up a simple task and it also comes with two oven mitts which is always a nice little bonus. This Dutch oven model is a 5-½ quart oven that is perfect for braising meats as well.All-Clad Stainless-Steel Dutch Oven is also a popular model that does bode the aluminum finishes inside that allow for a no mess clean up. It has the ability to maintain the same the level of temperature throughout the entire pot of food for warmth to be distributed equally. The handles will not burn your hands as they are built with a cool touch feature and it is safe to use in your dishwasher. It can be used on electric or gas stovetops and it can hold larger meats and soups inside over the smaller Dutch oven models.If you frequently prepare larger dishes for a big family such as larger portions of stews and soups and you braise meats often, you must save yourself some time by obtaining a quality made all clad Dutch oven. The all clad name is notorious for making great cookware that is affordable and can last for years. Some of these models are lower in price for a smaller oven, but they generally run around two hundred dollars to seek a high end model. These Dutch ovens are wonderful for those that reside where there are long and cold winter seasons as you can create large slow cooked meals and not have to fuss in the kitchen all day. Allow your Dutch oven to work for you and create large sauces and then freeze them for dishes later in the month.

Creative things to do with 'extra' food

2011-09-16T16:34:00.000-07:00

Do you ever get down to the very bottomof a bottle and wonder if it's worth keeping? Sometimes there's justa little bit left, not really enough to use for a recipe, so youdon't know what to do with it. I know I have. I'm not exactly rollingin money, so I don't want to waste any more food than I absolutelyhave to. To this end, I've found a few simple ways to use the 'lasts'of packages before they go bad. Don't throw out the last of that loafof bread before reading this article. Believe it or not, there arethings you can do with those 'extras' that can make good use of whatyou have left.

For leftover flour tortillas, you canmake 'cinnamon crisps'. Melt some butter in a medium-sized skillet.Put the tortilla in the pan for a few seconds, just enough to get oneside 'buttered up'. Flip over the tortilla and sprinkle sugar andcinnamon, however much you want. Let it 'cook' for a few minutes,until the cinnamon is 'melted in' and the tortilla is crispy. These'cinnamon crisps' are great for a snack or a light dessert. If youwant to save calories, use butter-flavored low-calorie frying sprayinstead of actual butter.

Instead of throwing out the very endsof the zucchini and squash, use them for a side dish. Cut some thinslices of each and spread them on a piece of aluminum foil,preferably in the middle of the sheet. Drizzle just a littlevegetable oil, perhaps a teaspoon or so. Sprinkle salt and pepper,and make sure everything lays flat. Wrap the sides of the foil sothat everything is covered. Put in the oven for about five minutes orso and you have a healthy side dish for your chicken or steak. If youlike, you can add onions or carrots to the other vegetables. This isalso a good use for the last of a roll of foil or a bottle ofvegetable oil.

For the last of a jar of pasta sauce ora bag of shredded mozzarella, make a pizza sandwich. Take a hot

dog bun and separate it into halves. Spread a tablespoon or so onto each bun, sprinkle a bit of the cheeseand put in the microwave for about forty-five seconds. My mom used tomake these for my lunch when I was a child, and it was a good treat.You can also use the buns for garlic bread by spreading butter onthem, sprinkling with garlic and baking in the oven. It's a good useof leftover sauce, cheese or hot dog buns. I've also used the 'heels'of a loaf of bread for these.

I hope you can make use of theseideas! These may not be fancy, but it's good to have ways to makesnacks or side dishes with things you already have lying around. Thisway, nothing has to go to waste.

Creating A Meal That Can Provide Good Fortune

2011-09-13T15:29:00.000-07:00

Some believe in good luck, and even that there are methods and practices to earning a better living and even to having more improved health as well. If you have never been one to trust in superstitions or even in how to use religion or faith to regroup the soul, you may change your mind after learning a few tips from those that have had an abundance of good luck in their lives.

Millions of people everyday try to improve their chances for better fortune and good luck. One very popular method is by the way you eat. Centuries ago, the people believed if you followed a certain diet you could actually have a better life. While that may not may not be true, it certain sparks interest for many others to try to change their lives as well just by eating different foods. It may be worth a try to see if your life can change for the better just by eating a different food selection.

Some examples of foods for good fortune are those with an Asian feel to them. Soy beans, sesame seeds, sesame bread, tuna, radishes, avocados, mushrooms, garlic and eggplants. You could create a healthy and good fortune meal such as Chinese sesame bread and tune with a small side salad of radishes and avocados with mushrooms and a dash of garlic. Rice vermicelli and many sauces such as sweet chili and sake can also be used for good luck dishes. Sushi is also popular for better fortune and won ton chips along with it. Seasonings and spices seem to be the more crucial element to having a very effective boost in your luck through foods.

Ginger, mint, green onions, cilantro, tobanjan sauce, fried onions, hot mustard and any other soy based dipping sauce you can create are used rather often in meals for good fortune. Egg rolls, dumplings, shrimp, tofu, chicken breasts and iceberg lettuce can be mixed and matched with any of the aforementioned foods to create the perfect dish also. It can be easy to create dishes for little ones to enjoy the good luck meals with their families if you make them some crispy noodles and chicken with one of the sauce choices they may enjoy.

It is not just about choosing the right foods to have better lives with your luck and wealth, it is also as imperative to set the right tone before, during and after the meals. Get the little ones involved in the preparation of the meal and if you have a regular prayer to go through while dining, then do not forget that step either. Many believe it is important to have those around you attending the meal to give some form of thanks prior to eating their foods to encourage a good and peaceful spirit. Relax after the meal and enjoy the company around you! Candles and having a peaceful setting for the meal is also encouraged by those that use these methods for good luck.

How To Make Fried Ice Cream

2011-09-02T11:59:00.000-07:00

Fried ice cream was originally created as a “Mexican treat.” However, it was not actually created in the country of Mexico. It’s origins tend to be more so created under the “tex-mex” base. There are also variations of fried ice cream that reflect Asian culture and cuisine as well. They will use corn flakes, nuts, or cookie crumbs as the outer coating.

To be able to make this somewhat exotic treat is not only impressive at a party, but also delicious! Its a neat snack that you can almost guarantee nobody else will be bringing so you won’t need to worry about anyone else having the same idea. The best part of all is that if you are planning to make fried ice cream yourself, its essentially very easy with simple steps to follow.

First, you want to start with ice cream that is far below the normal storing temperature of ice cream. This way, it will not start melting as soon as heat touches it. If it is cold enough, it will begin thawing before it begins melting, which is what you want.

As your ice cream is being stored at sub-normal temperature, you want to make sure it has a nice egg coating with corn flakes sticking to it. If you are going to try the Asian version, just substitute the raw egg coating and corn flakes with tempura butter and crumbs. If you do decide to soak your ice cream in raw egg, please be aware that it may not be fully cooked by the time your fried ice cream is done. This is why it is always so important to make sure you know if there are any salmonella scares or anything of the like.

Once your ice cream has been prepared with your coating (eggs or tempura butter) and has had adequate time to freeze in a really cold freezer, heat oil in a pan to about 350 degrees. Once your stove is warmed up, put in the oil and allow that to simmer and get arm for a moment. Once it is warm, put in some ice cream using a spoon or a spatula if you have one. Once in the oil, the ice cream will need to sit for about one minute. This is precisely why the ice cream needs to be extra cold - so it does not melt right away. Make sure that you do not over fry your ice cream. If you do, you may not be able to fix your mistake, as it will be melted in with the oil and non-edible to all of your guests!

After you lift your ice cream from the fryer, you can drizzle the very top with honey for some extra sweetness as well as adding a dollop of whip cream as well!

Chicken Piccata Dish For Dinner

2011-08-31T14:28:00.000-07:00

When you think of chicken dishes, you either compare them to ones that are healthy such as grilled chicken breasts, or ones that are not so good for you but taste great like BBQ chicken wings. One dish that can satisfy both chicken consumers is the ageless recipe for a good ole chicken piccata. It goes wonderfully alongside a white wine, steamed veggies and baked potato. Some choose to serve it with buttered pasta as well, it will depend on what you are seeking for the entree. If it’s a dinner, then go with the full plate but just for lunchtime perhaps the lighter pasta topped off with chicken piccata breasts is more fitting. It is simple to create at home, and you will most likely find that you will use it over and over again for a quick main course. Another idea would be when serving little ones this dish, to place it with something fun as a side dish as chicken piccata is obviously not something fun to eat for kids like a spaghetti dish would be. Some moms even use cookie cutters to create fun shapes out of their kids meats to get them eat it, may be worth a try here since this chicken dish has an adult taste to it. This particular recipe yields about four servings and can require just under forty minutes from start to finish. Ingredients2 skinless and boneless chicken breasts, butter-flied and then cut in halfSea salt and freshly ground black pepperAll-purpose flour, for dredging6 tablespoons unsalted butter5 tablespoons extra-virgin olive oil1/3 cup fresh lemon juice1/2 cup chicken stock1/4 cup brined capers, rinsed1/3 cup fresh parsley, choppedDirectionsSeason chicken with salt and pepper. Dredge chicken in flour and shake off excess.In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

Decadent Tiramisu Dessert

2011-08-20T14:05:00.000-07:00

You certainly do not have to be Italian to reap the benefits of their cuisine. They are not limited to baking breads and making pasta dishes though, you can find some of the most decadent desserts in the world via Italian chefs and without a doubt one of them that has to be at the top of the list is Tiramisu. It is one of the most decadent desserts one can dive into, and surprisingly it is not very complex to create right at home for your family. This particular recipe will generate around 8 servings and requires about forty minutes in total to create.Ingredients6 large egg yolks3/4 cup sugar3/4 cup whole milkFour 8-ounce containers mascarpone cheese, at room temperature1 1/2 cups espresso or strong coffee, at room temperature1/2 cup brandy or cognac30 to 32 crisp Italian ladyfingers (savoiardi)1/4 cup Dutch-process cocoa powderBittersweet chocolate, for shavingInstructions:Line an 8-inch-square baking dish with plastic wrap, leaving a 3-inch overhang on all sides. Fill a large bowl with ice water.Make the custard: Whisk the egg yolks and sugar in a heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water) until the sugar dissolves. Slowly whisk in the milk and cook, whisking constantly, until the custard is light and foamy, about 10 minutes (a thermometer inserted into the mixture should register 170 degrees F).Remove the bowl from the saucepan and set in the bowl of ice water; whisk until the custard is cool, about 1 minute. Put the mascarpone in a large bowl. Fold the custard into the mascarpone with a rubber spatula until almost combined, then whisk until just smooth (do not over mix or the custard will be grainy).Combine the espresso and brandy in a shallow bowl. One at a time, dip the ladyfingers in the espresso mixture until soaked but not soggy; arrange 2 rows of about 5 biscuits each in the baking dish. Spread one-third of the mascarpone custard over the ladyfingers. Repeat with a second layer of espresso-dipped ladyfingers, arranging them in the opposite direction. Top with another one-third of the custard. Repeat with the remaining ladyfingers, alternating directions. Spread the remaining custard on top and dust with the cocoa powder. Cover with plastic wrap; refrigerate at least 4 hours, or overnight.Invert a plate on top of the tiramisu, then flip the tiramisu with the plate. Remove the baking dish and plastic wrap. Invert a serving plate on top of the tiramisu and flip again so it is cocoa-side up. Remove the remaining plastic wrap. Shave curls of chocolate on top with a vegetable peeler.

Scrumptious Ribs, No Grill Required!

2011-08-16T16:03:00.000-07:00

Ribs are a dish that everyone can enjoy, even the little monsters at the family picnic! The main issue many have is getting to satisfy that craving during the winter season as millions of people are eager to eat them, but don't know how to create them inside. The grill is the most common place to create delicious ribs, but they can be made just as tasteful right inside your own kitchen. This particular recipe calls for two slabs of ribs and you can use many substitutes to make it just the way you wish to taste. Some use rice wine versus regular wine and some like to add just the cayenne pepper versus that plus the chili powder as it can be a bit spicy! Serve them hot along with corn on the cob, potatoes of some fashion, baked beans, rolls, and plenty of napkins! Potato or macaroni salad may be wise choices as well, or even a nice baked macaroni and cheese! Have fun with it and enjoy your family time together over a delicious all time favorite.

Shopping List:

2 whole slabs pork baby back ribs

Dry Rub:

8 tablespoons light brown sugar, tightly packed

3 tablespoons kosher salt

1 tablespoon chili powder

1/2 teaspoon ground black pepper

1/2 teaspoon cayenne pepper

1/2 teaspoon jalapeno seasoning

1/2 teaspoon Old Bay Seasoning

1/2 teaspoon rubbed thyme

1/2 teaspoon onion powder

Braising Liquid:

1 cup white wine

2 tablespoons white wine vinegar

2 tablespoons Worcestershire sauce

1 tablespoon honey

2 cloves garlic, chopped

Instructions:

Preheat oven to 250 degrees.

In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.

Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours.

Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.

*This recipe makes several batches of dry rub. If more rub is needed, it can be extended by any amount, as long as the ratio of 8:3:1:1 stays the same.

Taco Dip Night

2011-08-11T09:52:00.000-07:00

You have guests coming over and have no idea what to make them. What if you're not the best chef on the block and you worry about not having something delicious to keep your company happy? No fear, there are endless recipes designed just for those "not so chef like people" in mind. Depending on what the occasion may be, if it is something that is light hearted such as a graduation party or just a few friends over to catch up, look into the many finger foods that are available.One in particular is taco dip. This is a family favorite of ours, in fact my mother makes it religiously when she knows all of us kids are coming over, especially in the summer. It is quick and simple to throw together, and it stays fresh as a leftover snack the following day when refrigerated. It makes for a great dish when sitting poolside, or a tasty treat for board game night, and the ever popular "bring a dish to work day" at the office! Shopping List:2 boxes of cream cheese (Philadelphia preferably)16 ounces of sour cream1 package of taco seasoning2 cups of shredded lettuce2 cups of diced tomatoes1 package of Mexican variety shredded cheese1 large bag of nacho chips (Tostitos)Additional ingredients if you wish: Black olives, mushrooms, onions, peppers.Preparation:Place the sour cream, and cream cheese into bowl and blend. Add in the taco seasoning packet and mix the combination. Next, place the fluffy mixture into a 9 x 11 pan and make an even spread of it along the bottom of the pan. Start to make your dip by adding the lettuce on first, then tomatoes to be followed by the cheese. If you opt to add any of those aforementioned ingredients such as peppers or olives, you may add those on last. Cover the pan and place into the refrigerator. Generally, you want to let it get cold before diving into it, so allow it set for at least one hour before serving. Set out your tortilla chips in a tray for your guests and place the taco dip in a bowl for dipping. Additional tips:If you have little ones coming over to enjoy your taco dip, it may be best to create a small section just for them that may only have cheese sprinkled on top and hold off on the various other toppings as little ones can be rather picky eaters! You can also make this healthy by using low fat or non fat cream cheese, sour cream and shredded cheeses alike. Do ensure that if you are going to tote the taco dip dish around to picnics and such that you place it in a cooler or container with a cooling mechanism in it to avoid any spoiling issues as this is to be served cold.

Making A Milkshake With Ice Cream

2011-08-03T12:07:00.000-07:00

The term “Milkshake” was first used in print in 1885. However, it was not printed to mean the type of sweet, chilled drink that you may think of today. It was actually first used to refer to an alcoholic whiskey drink. It was more so used to refer to a thick eggnog type of drink. Today, the term is used a bit more self-explanatory, as today’s version involves milk. But how exactly can you make a milkshake? There are several different types you can whip up but they all have the same basic concept: milk and ice cream.

The easiest type of milkshake to make is a soft-serve shake. If you have access to soft serve ice cream, you just simply need to mix it with flavored syrup in a blender to make your milkshake. A regular chocolate milkshake would typically be vanilla soft serve with chocolate syrup but if you really like your milkshakes with extra chocolate taste, you can use chocolate soft serve with chocolate syrup as well. Simple yet delicious!

Milkshake machines are another way many Americans get to enjoy these cold, tasty treats. Milkshakes prepared in a milkshake machine is typically just a mixture that is blended with the machine, creating a drinkable snack. The flavor variation is limited, as you don’t have much ability to add any type of extra flare to the pre-made mix.

The traditional type of milkshake is created from good old fashioned ice cream as well as milk. This allows you to control the many different variables of milkshake making. You get to choose the flavor as well as how runny or thick you want the texture to be. If you want a milkshake that is a thicker consistency, you will need to use more ice cream. Make sure you are using hardened ice cream when making milkshakes with milk. If you use soft serve with milk, it will be much too runny. If you want your milkshake to be less thick, or perhaps able to have the consistency that allows you to drink it through a straw, you will need to add more milk to your milk and ice cream blend.

You can also add fruit to your ice cream and milk mixture to add some flare. Try adding raspberries to your chocolate shake. You can also try adding peanut butter to a chocolate shake to make a protein-packed chocolate peanut butter shake. But, no matter what type of shake you make, remember that you can also adjust just how healthy it is to ingest. If you use skim milk, you can vastly reduce the grams of fat and calorie content in your milkshake. You can also use fat-free, or reduced fat, ice cream or even “sugar-free” ice cream. Many people who use sugar-free products aren’t happy with the aftermath of the overall taste, but depending on what type of diet requirements you need or want to stick to, you may opt for something of the like.

Spice Up Your Summer Cuisine!

2011-07-31T14:19:00.000-07:00

Other seasons have their charm, but summer is all about fun - there's just no other time of year that puts so many smiles on people's faces. Whether you're getting together for a picnic or throwing a backyard bash, enjoying the season has a lot to do with food - and your food should be just as much fun as summer itself is. Summer's top 10 red hot food trends put the emphasis on festive flavors, creative takes on nostalgic treats and making the most of the season's ingredients. The food experts at Betty Crocker identified the trends and created 10 new recipes that will bring a little extra excitement to your summer get-togethers.

1. Cheeky Tiki: Originally inspired by South Pacific culture, the fun, over-the-top Tiki trend is back in a big way. Tiki drinks like Mai Tais, concocted with rum, are best known for fruity flavors and whimsical garnishes. Try out the trend with Mai Tai Tiki Pops, a grown-up treat that turns the tropical flavors of the classic drink into a fruity ice pop.

2. New takes on cupcakes: Dessert lovers everywhere are inventing new and interesting twists on this classic confection - even looking to retro refrigerator - or "icebox" - desserts for inspiration. Lemon-Ginger Icebox Cookie Cupcakes are actually made with cookies - but they're stacked between layers of whipped cream and then chilled, which makes the cookies' texture become cake-like.

3. Spice it up. The new rage in cooking is updating classic foods with new, bold flavor combinations and unexpected cooking techniques. Nowhere is this trend hotter than in re-imagining heritage dishes with ethnic flavor. Take Fresh Sriracha Refrigerator Pickles - they're a new twist to classic refrigerator pickles with a hot, Thai-inspired sauce that spices up your garden bounty.

4. Move over, meat: If you think meat lovers are having all the fun, think again. Vegetarian eating is gaining popularity. More and more people are seeking meatless options that don't skimp on flavor. Try out a larger-than-life Monster Veggie Burger that is loaded with fresh vegetables and tasty chickpeas. It moves veggies from side show to center stage.

5. Easy. Freezy. Fun: What would summer be without frozen ice cream treats? This year, let the ice cream truck drive on by and make your own Fruity Fro-Yo Fun Bars. This novelty-inspired dessert has only four ingredients and a few simple steps, so it's easy to make with the kids. With their fun colors and playful appearance, these treats will tempt both kids and adults to take a bite.

6. Thrillin' grillin': Grillmasters everywhere are taking lessons from the tableside preparation trend, using the grill to bring excitement and flavor to unexpected dishes like Grillside Guacamole. Fresh avocados, sweet onions and other tasty veggies take on flavor from grilling, while a sprinkling of Mexican Cotija cheese gives this dish an even more delicious twist.

7. Kid food grows up. The foods that you loved best as a kid always inspire special memories - and none of those are more memorable than the foods of summer. Adding a grown-up twist makes them even better than you remember, like upscale mac and cheese, cocktail-inspired malts or beer snow cones, which are made from granita-style beer "snow" with a drizzle of fruity simple syrup.

8. Pie lovin': There's big love for pie right now - 2011 has been declared the "Year of the Pie" and creative interpretations are popping up everywhere. Mini S'mores Hand Pies take everything you love about s'mores - crunchy graham crackers, melty chocolate, ooey-gooey marshmallows - and put it into a handheld pie pocket that delivers a perfect taste of summer.

9. Backyard green grocer: More people than ever are discovering the delights of "shopping" in their own backyard gardens - or the local farmers market - to create flavorful summer dishes full of their favorite veggies. Green Garden Fries, made from fresh garden veggies, are oven fried and served with a lemony Greek yogurt dipping sauce.

10. Switch up the 'wich. Sandwiches are the ultimate comfort food, from old favorites like PB&J and grilled cheese to new obsessions like Korean tacos. Greek Grilled Cheese Tacos are one take on this trend. This fun Mediterranean-inspired dish reinvents the familiar grilled cheese sandwich in taco form, with grilled Greek haloumi cheese, fresh veggies and herbs stuffed in a flour tortilla.

Two Variations Of Crab & Cheese Dips

2011-07-21T19:48:00.000-07:00

Seeing that it can be that time of the year to entertain, you may want to learn some new recipes for appetizers and other various snack foods. During the summer months is usually a good time to pick up some seafood dishes or treats that you can create with ease and have available for any of those last minute guests that may come over! The following are two different variations of a delicious crab and cheese dip that you can make quickly and serve your company!Crab & Cream Cheese DipIngredients:1 pound crabmeat, any kind, picked free of shell8 ounces cream cheese, in large dice1 teaspoon hot sauce, or to taste2 teaspoons Worcestershire sauce1 teaspoon prepared horseradish, or to taste2 tablespoons Creole mustard or other coarse mustard1 bunch green onions, thinly slicedKosher salt and freshly ground pepper, to tasteInstructions:Place 1/2 the crabmeat in the bowl of a food processor. Add 1/3 of the cream cheese, hot sauce, Worcestershire, horseradish, mustard, 2/3 of the green onions, salt, and pepper. Puree, running the processor for about 15 seconds. Scrape the sides and bottom of the bowl with a rubber spatula, add 1/2 the remaining cream cheese, and puree until well blended, about 15 seconds. Stop and scrape the bowl again, add the remaining cream cheese, and process until well incorporated. Adjust seasoning. Fold in the remaining onions and crabmeat and serve as a dip. Or, to make canapes, reserve the remaining crabmeat, place the puree in a pastry bag, and pipe it onto crackers or toast points. Season the reserved crabmeat, and garnish the canapes with the crabmeat and the remaining green onions.Velveeta Cheese and Crab Dip:Ingredients1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes1 can (6-1/2 oz.) crabmeat, drained, flaked4 green onions, sliced1/2 cup chopped red bell peppers1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream1/8 tsp. ground red pepper (cayenne)Instructions:Mix first 4 ingredients in large microwaveable bowl. Microwave on high 5 min. or until Velveeta is completely melted, stirring after 3 min.Stir in remaining ingredients.Serve with wheat thin crackers or assorted cut-up fresh vegetables.To Halve:Cut ingredients in half; mix in 1-qt. microwaveable bowl. Microwave on high 3 to 4 min. or until Velveeta is completely melted, stirring after 2 min. Serve as directed. Makes 1-1/2 cups or 12 servings, 2 Tbsp. each.To make less guilty:Trim 3 grams of fat, including 1.5 grams of saturated fat, per serving by preparing with Velveeta 2% Milk Pasteurized Prepared Cheese Product and Reduced Fat or Light Sour Cream.NotesKeeping It Safe:Hot dips should be discarded after setting at room temperature for 2 hours or longer.NotesHow to Cut Up Velveeta:Cut Velveeta (the whole loaf) into slices about 1/2-inch thick. Then, cut each slice crosswise in both directions to make cubes.

New Orleans Style Chicken & Seafood Gumbo

2011-07-13T18:42:00.000-07:00

Looking to gain that New Orleans feeling tonight? Create something special, something you cannot replace with a McDonald's run with a dish that will have your family impressed! A delicious chicken and seafood gumbo recipe for all to enjoy!Ingredients1/2 cup vegetable oil1/2 all-purpose flour3 stalks celery, diced1 medium onion, finely diced1 green pepper, cored, seeded and diced2 tablespoons bourbon6 cups lower-sodium chicken broth1 (14.5-ounce) can diced tomatoes2 pounds chicken thighs and leg, boneless, skinless, cut into 1-inch pieces2 cups sliced okra2 bay leaves1 tablespoon hot sauce, recipe follows1 teaspoon salt1/4 teaspoon pepper1 pound (16 to 20-count) shrimp, peeled and deveined1/2 cup fresh cilantro leaves, roughly chopped2 cups cooked white rice, recipe follows.Instructions:Combine the oil and the flour in a heavy stockpot or Dutch oven over medium heat. With a wooden spoon stir the mixture slowly and constantly. After about 5 minutes the mixture will begin to foam. Keep stirring. As the roux cooks, the color will darken and the flour will have a nice nutty aroma. It should take about 15 minutes to fully develop a nice dark brown roux.When the roux is ready add the celery, onions and peppers (the Trinity) and cook for about 10 to 15 minutes. Once the vegetables have softened, add the bourbon and stir for 2 minutes, add chicken broth a little at a time to make sure the roux mixes well and is incorporated. Add the remaining ingredients, diced tomatoes, chicken, okra, bay leaves, hot sauce and season with salt and pepper.Bring to a boil then lower heat and simmer uncovered for 1 1/2 hours, skimming off any fat that rises to the surface and stirring occasionally. In the last 7 minutes, add the shrimp and cook until no longer pink. At the very last minute add the fresh cilantro. Season with more salt and pepper, if necessary. Remove bay leaves and serve with rice and crusty flat bread.Hot Sauce5 red Fresno chiles5 jalepenos1/2 (14.5-ounce) can diced tomatoes1/4 cup apple cider vinegar2 cloves garlic1/2 teaspoon sugarSaltWater, if necessaryRoughly chop the chiles and jalepenos discarding the seeds. Add to a food processor, along with the tomatoes, apple cider vinegar, garlic, sugar and salt. Process until desired consistency. If it's too dry add a little water. Pour mixture into a small saucepan and simmer for about 10 minutes. At this point you can strain it for a loose hot sauce or leave it as it is for a chunky hot sauce. Season with more salt, if necessary.White Rice:2 cups long-grain rice4 cups chicken stock1 1/2 teaspoons saltIn a medium covered saucepan bring salted water to a boil. Add the rice, cover and lower the heat. Cook for 20 minutes until water is absorbed. Serve with gumbo.

Magnificent French Toast Casserole

2011-07-08T15:33:00.000-07:00

Seeking something amazing to serve your family during the holiday breakfast hours? Sure, you could run to the local Starbucks and sit around sipping coffees and having scones, but you could also create something absolutely delicious for your guests that will have them talking all day long! During the busy family visiting season, all hosts must get creative to ensure they will have enough foods and choices for every type of eater. Another great trait that the holidays can bring is aromas straight from the kitchen! Kids and adults alike will come running when they start to smell this scrumptious breakfast treat being made. This recipe will have little ones happy and stuff the bellies of your adult company until at least lunchtime! It serves anywhere from six to eight people, depending on how you wish to cut it. There is a praline topping that can be drenched on the French toast casserole that is to die for as well. Some may want more of the topping than anything, but you will find you can use the same praline recipe for all sorts of other dishes like cinnamon rolls and when you make any fresh breakfast breads as a dipping sauce to go along with it. You simply make all of the casserole part of the dish the evening before, and let it marinate all evening while you are sleeping. When you awake you simply pop it in the oven and in minutes you will have something very tasty to feast your morning appetites on.Ingredients:1 loaf French bread (13 to 16 ounces)8 large eggs2 cups half-and-half1 cup milk2 tablespoons granulated sugar1 teaspoon vanilla extract1/4 teaspoon ground cinnamon1/4 teaspoon ground nutmegDash saltPraline Topping, recipe followsMaple syrupInstructions:Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.The next day, preheat oven to 350 degrees F.Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.Praline Topping:1/2 pound (2 sticks) butter1 cup packed light brown sugar1 cup chopped pecans2 tablespoons light corn syrup1/2 teaspoon ground cinnamon1/2 teaspoon ground nutmegCombine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole

Top 3 Homemade Soups

2011-07-01T17:06:00.000-07:00

Some things in life you just cannot buy. The smell of the house when a homemade soup has been brewing all day long. The way it warms you up inside when you dive into a fresh bowl of homemade soup can be very healing for anyone. Grownups and kids alike enjoy the tastes of their favorite soups when they do not feel well, they can also be very recommended when you are going in for surgery soon to cleanse the system out. Serve soups hot with side items such as breads, bread sticks, crackers, and shredded cheeses on top if you like. The following are the three most desired soups that one can wish to make at home from scratch. They are age old recipes and can be passed down through your family as well.

1: Chicken Noodle Soup

Chicken (pieces is fine, such as shredded)

Stock or broth

Water

Onions

Carrots

Celery

Salt and pepper

Thyme

Bay leaf

Parsley

Egg Noodles

Simply add your cooked chicken inside the crock pot or large pot and allow it to simmer most of the day. You should add the noodles in last to prevent any soggy ones.

2: Tomato Soup

2 tablespoons of butter

1 onion (chopped)

1 garlic clove (chopped)

1/2 teaspoon of paprika

1 1/2 teaspoons of dried basil leaves

6 ounces of cream cheese

1 1/4 cups milk

2 cans of condensed tomato soup

2 cans of whole tomatoes

Warm up the butter in a saucepan, adding in the garlic and the onion. Remove the pan from the heat and begin mixing in the cream cheese and the paprika. Next, begin adding in the milk and the soup. Loosen or break up the tomatoes while stirring. You can create this whole soup in a pot on the stove or you can begin to make it in the morning in a crock pot.

3: Cream of Broccoli

1 1/2 pounds of broccoli

2 cups of water

1 stalk of celery (chopped)

1 onion (chopped)

2 tablespoons of butter

2 tablespoons of flour

2 1/2 cups of chicken broth

1/2 teaspoon of salt

1/8 teaspoon of pepper

1/2 cup of heavy cream

Steam broccoli, and cut off the flowerets from them. Heat up 2 cups of water and add in those broccoli pieces and the celery and onion. Cover this mixture and allow it to come to a boil. Place this inside a blender and mix it up. Warm up the butter in a saucepan and add in your flour. Stir this until it becomes smooth and then take it off the heat. Stir in the broccoli, salt, pepper, and a dash of nutmeg in you want for flavor. Stir in the heavy cream and pour into bowls to serve.

Try Out Grilled Pork Tenderloin Tonight!

2011-06-25T09:17:00.000-07:00

When you are seeking something delicious, but without heading to a restaurant turn your idea of a great dinner into a night at home with an easy pork dish. Pork, yes it can get a bad reputation from some, but it is amazing when done right. Not exactly hot dogs or some bacon sandwiches, but a classic pork dish that you will love. The oregano vinaigrette tops this one off exceptionally well! This particular recipe yields about 4 servings and can be paired up with steamed vegetables, your favorite potato, or some delicious wide rice and mushrooms. The recipe calls for a great Romesco sauce. In most cases, it will provide you with extra left over that you can utilize on such dishes as salmon, grilled tuna, baked or grilled chicken and turkey alike. If you want to use less garlic that is totally up to you, some add in a tad more to the recipe to suit their flavor needs and others take a bit off. Enjoy!Shopping List:2 (1-pound) pork tenderloinsOlive oilSalt and freshly ground pepperHazelnut Romesco, recipe followsFresh Oregano Vinaigrette, recipe followsInstructions:Preheat grill. Rub pork with oil and season with salt and pepper. Place on the grill and grill until golden brown, turn over and continue grilling to desired doneness. Let rest and cut on the bias. Serve with a dollop of Hazelnut Romesco and drizzle with Fresh Oregano Vinaigrette.Romesco Sauce:1/4 cup olive oil6 peeled garlic cloves1 red bell pepper, grilled, peeled and seeded2 ripe plum tomatoes2 ancho chiles, soaked in boiling water until soft, seeded1 slice white bread, crust removed cut into small cubes1/2 cup red wine1/4 cup shelled hazelnuts1 tablespoon honeySalt and freshly ground pepperInstructions:Heat the olive oil in a large sauté pan over high heat until smoking. Separately sauté the garlic, bell pepper, tomatoes, chiles, and bread cubes until lightly browned, about 2 minutes each. Remove each ingredient with a slotted spoon as it is done. Deglaze the pan with the wine.Place all the sauteed ingredients and the deglazing liquid into a food processor and blend until smooth. Add the hazelnuts and process until finely chopped. Add the honey and season to taste with salt and pepper.Fresh Oregano Vinaigrette:1/4 cup sherry vinegar1/2 shallot, peeled and finely diced1 tablespoon Dijon mustard1 teaspoon honey1 teaspoon minced fresh oregano, or more to tasteSalt and freshly ground pepper1/2 cup pure olive oilWhisk together vinegar, shallot, mustard, honey, and oregano in a small bowl. Season with salt and pepper, to taste. Slowly whisk in olive oil until emulsified.

Tasty Deep Fried Eggplant Appetizer

2011-06-19T18:08:00.000-07:00

Looking for a new treat for dinner that you don't have very often? Deep fried eggplant may do just the trick! It is not something that you usually have on a weekly basis, and it can be a favorite for the little ones in the house as well. You may be thinking that deep fried may not be the way you want to go with dinner, perhaps a more healthy alternative? There are a few ways to lighten this recipe such as using a healthier vegetable oil, a low fat marinara sauce, using half the salt and so on. It is usually used as a side, such as a delicious appetizer when your friends come over unexpectedly, or it can be consumed as a meal in which it would provide two small servings. The marinara sauce is the part that makes it so tasty, even though you can eat it without it. Simple to make, and it does come in handy on super bowl day, family game night and when you want something other than a baked potato as a side dish.Shopping List:1/2 cup all-purpose flour or cornstarch3 eggs, lightly beaten2 cups fresh bread crumbs1/2 teaspoon salt, plus additional for sprinkling eggplant1 tablespoon Essence, recipe follows1 small eggplant, cut crosswise into 1/4-inch thick slices and then quarteredVegetable oil, for deep fryingMarinara sauce (optional)Instructions:Place the flour, egg, and bread crumbs each in 3 small bowls. Add the 1/2 teaspoon of salt to the egg and whisk to combine. Season the bread crumbs with the tablespoon of Essence and stir with a fork or your hands to thoroughly combine.Dredge each piece of eggplant in the flour, coating thoroughly and then shaking to remove any excess flour. Coat each piece with the egg, then dredge in the bread crumb mixture, pressing to make the bread crumbs adhere. Transfer the eggplant pieces to a rack or to paper towels to let them dry slightly before frying.In a deep, heavy skillet heat 1/2-inch of vegetable oil to 375 degrees F. Fry the eggplant pieces, in batches if necessary, for about 1 minute on each side, or until golden brown. Transfer with tongs to paper towels to drain. Sprinkle lightly with salt before serving. Serve with marinara sauce, or as desired.Yield: 2 servings as a side dish or appetizer; 4 servings as an hors d'oeuvre.Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):2 1/2 tablespoons paprika2 tablespoons salt2 tablespoons garlic powder1 tablespoon black pepper1 tablespoon onion powder1 tablespoon cayenne pepper1 tablespoon dried oregano1 tablespoon dried thymeCombine all ingredients thoroughly.

Chicken Parmesan For Sunday Dinner

2011-06-11T11:31:00.000-07:00

When you envision a big Sunday dinner with all the fixings, do you think of an Italian dish in general? Most do, or the traditional meat and potatoes feast that no one ever turns down. You search for a meal that is filling, satisfying and scrumptious...what can you make? One meal that is perfect for adults as well as the little ones running around the table is a timeless plate of chicken parmesan. Shopping List:1/4 cup extra-virgin olive oil, plus 3 tablespoons1 medium onion, chopped2 garlic cloves, minced2 bay leaves1/2 cup kalamata olives, pitted1/2 bunch fresh basil leaves2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushedPinch sugarKosher salt and freshly ground black pepper4 skinless, boneless, chicken breasts (about 11/2 pounds)1/2 cup all-purpose flour2 large eggs, lightly beaten1 tablespoon water1 cup dried bread crumbs1 (8-ounce) ball fresh buffalo mozzarella, water drainedFreshly grated Parmesan1 pound spaghetti pasta, cooked al denteInstructions:Coat a sauté pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add the olives and some hand-torn basil. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, salt and pepper. Lower the heat, cover, and keep warm.Preheat the oven to 450 degrees F.Get the ingredients together for the chicken so you have a little assembly line. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, season with salt and pepper.Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.Ladle the tomato-olive sauce over the chicken and sprinkle with mozzarella, Parmesan, and basil. Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.

Tasty Crab Cakes For Any Occasion!

2011-06-02T20:09:00.000-07:00

Crab cakes are something that people either love or dislike. Most people absolutely adore crab cakes during the warmer months, and it can become a very expensive habit if you are always dining out to feed your addiction. Seafood is something that can be very costly, but to save a few dollars you can always make your very own variations of crab cakes right at home! There are endless sauces you can create to go along with the cakes as well. This particular version bodes a lemon dill sauce and it can be easy to make and very delicious. It can make four servings and is ready to serve in about two hours, with a preparation time of just over twenty minutes. Get the kids involved with the cooking, some little ones despise seafood, but to get them to try it and see if they will become used to eating these dishes, have them help you prepare it! You can also pair it with a cheese and crab dip as well to make a complete meal.Ingredients:Lemon Dill Sauce:1 cup mayonnaise1/4 cup buttermilk2 tablespoons chopped fresh dill leaves1 tablespoon chopped fresh parsley leaves1 tablespoon grated lemon zest2 teaspoons fresh lemon juice1 garlic clove, mincedCrab Cakes:3 tablespoons butter1 green onion, finely chopped2 tablespoons finely chopped red bell pepper1 garlic clove, minced3 tablespoons heavy cream1 tablespoon Dijon mustard1 egg1/2 teaspoon minced fresh parsleyCayenne pepper1 cup bread crumbs1/4 cup grated Parmesan1 pound white or claw crabmeat, picked free of any bits of shell2 tablespoons vegetable oilInstructions:To make the sauce, combine all of the ingredients in a bowl and stir well. Refrigerate until chilled. The sauce will thicken as it chills.To prepare the crab cakes, melt 1 tablespoon of butter in a heavy skillet over medium heat. Saute the onion, bell pepper, and garlic until the pepper is limp, approximately 3 minutes. Add the cream, mustard, 1 egg, parsley, cayenne pepper and 1/2 cup bread crumbs, to taste, and mix well. Gently fold in the crabmeat.Form the mixture into 8 patties, about 1/2-inch thick. In a mixing bowl, combine the remaining 1/2 cup of bread crumbs with the Parmesan. Pat this topping onto both sides of the patties. Refrigerate until firm, about 2 hours.Using a skillet, combine the oil and remaining 2 tablespoons of butter. Saute the crab cakes in the hot oil-butter mixture for approximately 3 minutes on each side or until golden brown. These crab cakes can also be baked for 7 to 10 minutes in a 400 degree F oven.To serve, spoon a dollop of the lemon dill sauce along side each crab cake.

Your Salisbury Steak Dinner

2011-05-25T16:22:00.000-07:00

This recipe has got you covered. It features the entire dinner, a Salisbury steak, mashed potatoes, carrots and beans and chocolate brownies. Something for everyone here, and it yields four complete dinners.

Ingredients:

2 pounds ground sirloin

1 medium onion, chopped

1 jalapeno pepper, seeded and chopped

2 garlic cloves, chopped

1 large egg

1/2 cup panko bread crumbs

Salt and pepper

3 tablespoons olive oil

2 cups sliced mushrooms

2 tablespoons unsalted butter, plus 8 teaspoons for freezing

2 tablespoons all-purpose flour

2 cups dry red wine

2 cups prepared garlic mashed potatoes

2 cups blanched green beans and baby carrots

1 cup Microwave Brownie batter, recipe follows

Instructions:

Combine the sirloin, onion, jalapeno, garlic, egg, bread crumbs, and salt and pepper, mixing well with your hands. Form the mixture into 4 (1/2-inch thick) patties, shaped like a steak. Put 1 tablespoon oil into a skillet over medium-high heat and brown the Salisbury steaks on both sides, about 3 to 5 minutes, adding more oil to the pan as needed. Set the browned steaks aside and let them cool.

Add the mushrooms to the same pan, along with the butter and flour. Cook over medium heat for 3 to 5 minutes, until the butter has melted and the flour is cooked through. Remove the pan from the heat and pour in the red wine. Return the pan to the heat and cook until the sauce has thickened, about 5 minutes more. Remove from the heat and let cool.

In a microwave-safe plastic TV dinner tray, put the steaks in the largest compartment and cover each with 1/4 of the sauce. Put 1/2 cup mashed potatoes into another section and top with 1 teaspoon butter. Put 1/2 cup vegetables in another section and top with 1 teaspoon butter. Pour enough Microwave Brownie batter into the last section to come up almost to the top of the container and sprinkle over some chocolate chips. Cover the whole thing with plastic wrap and freeze overnight, or up to 1 month.

When ready to eat, remove from the freezer and cut the plastic wrap away from the brownie compartment. Microwave on high for 6 minutes, then on medium for 3 minutes. (Times will vary depending on the wattage of your microwave.) Let rest for 1 minute, carefully remove the plastic wrap, and eat.

Microwave Brownies:

1/2 cup (1 stick) unsalted butter

3 ounces unsweetened chocolate

2 large eggs

1 cup sugar

1/2 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon vanilla extract

Nonstick cooking spray

1/2 cup chocolate chips

Put the butter and chocolate into a microwave-safe bowl and heat on high for 1 to 2 minutes, stirring every 30 seconds to melt the chocolate. Set aside.

In another bowl, whisk together the eggs and sugar.

In a large bowl sift the flour with the baking powder and salt. Add the egg and chocolate mixtures along with the vanilla and stir well to combine. Follow instructions above.

What Can I Make With What I Already Have?

2011-05-24T07:58:00.000-07:00

“What can I make with what's in mycabinets right now?”

I don't know about you, but I've askedmyself that question many times. Either it's the middle of the weekand you don't get paid until Friday, you have to make something quickor you just don't feel like going to the store. You probably alsohave all kinds of seemingly-random stuff around the house-a can ofgreen beans, a pound of hamburger, lemon juice, peanut butter, etc.It's not a matter of not having anything in your cabinets so much asnot knowing what you can do with what you have. I've found a coupleof websites and tools that might help answer those burning questions.

My Fridge Food-This site features a comprehensive list of the various things we might have in our refrigerators that we don't know what to make of. All you have to do is check the boxes next to the ingredients you have, and it comes back with recipes you can make with what you've mentioned. Another good thing is that it allows users to submit their recipes so that you can see what other people have come up with. You can also input your grocery list, and the site will make recommendations based on the recipes that feature each item. Registration is free.
Allrecipes.com-I've recommended this site before, but that's just because it's so useful! Like My Fridge Food, you can search for recipes based on the ingredients. In addition to inputting the ingredients you have, you can also search using the ingredients you don't have. For instance, say you have chicken, pasta and lemon juice, but you don't have tomato sauce. Simply put what you have in one column and what you don't have in another. Search, and the site will show you recipes you can make without the things you don't have. This saves a lot of time in having to read through each recipe to see if it calls for something you don't have or want. Registered members can bookmark recipes they like in their 'recipe boxes'. The recipes are submitted by other users, so you can see what other people have done. A basic membership is free, but there are paid options if you want more features (i.e. to contribute your own recipes).
Kraft Foods-This site has a simple search engine where you list what you have and watch it spit out recipes. One good thing about this site is that it also allows you to narrow your search by the occasion or meal you are looking for. In addition to the customizable search engine, it gives you lists of recipes based on the occasion. I'm not just talking about 'Christmas dinner', I'm talking about 'Kwanzaa recipes', 'New Years' Eve open house', 'holiday Jell-O recipes', etc. That's a lot more specific than I've seen on other sites; most just leave it at Christmas and Hanukkah, and sometimes not even that last one. Registration is free, and you can also opt for recipes to be sent to your inbox.

As you can see, there are a fewinternet sites out there that can help you decide what to make withwhat you already have at home. Now all you have to do is get yourkids stop playing with their food. Good luck with that!

How Do You Store Citrus Fruits To Last Longer?

2011-05-16T16:42:00.000-07:00

Perhaps you are an avid juicer, or someone that frequently purchases all types of citrus fruits. You may be well-versed in creating delicious juices that are tasty and good for you, but how well do you know how to keep your citrus fruits fresh? How well you store your citrus will equate how long you can keep them in your kitchen before you must toss them away. If you learn to store them well to preserve them longer, you may be able to save yourself quite a bit of money and only make one trip to the market each week to gather all of your citrus fruit in one trip.

Eating fresh citrus fruits is a simple way to stay healthy and you can find them in virtually any local supermarket today. The problem seems to be when you purchase them you either do not use them fast enough or you buy more than you need and the citrus fruits end up going to waste. Instead of throwing your money away, you can choose the best citrus fruits when you purchase them to ensure you are getting ones that are not close to spoiling and then preserve them accordingly to make your money stretch a bit further.

When you are shopping for your citrus fruits, seek ones that are firm and the heavier the better. Heavier citrus fruits will contain additional juice inside of them then the ones that are lighter in weight which are much better for juicing and also for making any cakes out of your citrus fruits. Do not select ones that are wrinkled or have shriveled skins on them as they may be rather dry inside and not worth your money. Citrus fruits that do not have any spots that may be dried out, rough or moldy are ones to leave at the store. To begin storing your fruits, you can generally leave them on a counter top for five to seven days just at room temperature. Do not leave the citrus fruits in a path of heavy direct sunlight such as under a skylight or right next to a window. If you wish to prolong the lifespan of your citrus fruits, you can place them in any type of plastic bag or some prefer a cheesecloth wrapping and store them right in the refrigerator. It is safe to place them on a shelf or inside a crisper drawer in there to extend the life of your oranges, grapefruits and lemons. When you keep them fresh by refrigerating them, you can actually keep them for a few weeks as opposed to the average few days you receive out of leaving them on the counter. Choose the best looking citrus you can find at your local market and store them properly to lock in those flavors and enjoy them much longer.

Lemon Cake With A Meringue Frosting

2011-05-10T11:55:00.000-07:00

Lemon cake, I know what you're thinking...hmm really? Yes, it is to die for and everyone should at least try it once! It gives way from the traditional chocolate or yellow batter mixes that your family tends to get sick of and introduces a whole new recipes you can all share. I like to consider this one something great to put out for Easter or a summertime cake dish as it is lighter and has those pastel colors that make the dessert so aesthetically appealing.

Ingredients:

Cooking Spray

Flour for dusting

1 (1/2 pint) raspberries

1 tablespoon sugar

Cake:

2 1/3 cups cake flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup lowfat buttermilk

1/3 cup vegetable oil

1 tablespoon finely grated lemon zest

2 tablespoons fresh lemon juice

2 large eggs

1 large egg white

1 1/4 cups sugar

Frosting:

3/4 cups sugar

2 large egg whites

3 tablespoons water

1/2 teaspoon cream of tartar

1/8 teaspoon fine salt

1 tablespoon finely grated lemon zest

1 teaspoon pure vanilla extract

Instructions:

Preheat the oven to 325 degrees F.

Spray 2 (8-inch) round cake pans with cooking spray. Dust lightly with flour and shake out the excess.

Reserve half of the raspberries, and combine the other half with 1 tablespoon sugar and crush with a fork. Set aside.

Sift together the flour, baking powder, baking soda, and salt in a medium bowl, stir with a fork to evenly combine the ingredients. In another bowl, whisk the buttermilk, oil, lemon zest, and lemon juice.

Whisk together eggs, egg whites and sugar in a large bowl and beat with an electric mixer on medium speed until it holds ribbons, about 2 minutes. Add the flour mixture in 3 parts, alternating with the buttermilk mixture in 2 parts, beginning and ending with the flour. Stir together by hand until evenly combined and no lumps remain.

Pour the batter evenly into the pans. Bake in the center of the oven until a cake tester comes out clean, about 30 minutes. Cool on a baking rack for 10 minutes, then turn the cakes out onto a baking rack to cool completely.

Frosting: Bring a few inches of water to a boil in a saucepan that can hold an electric mixer bowl above the water. Whisk the sugar, egg whites, water, cream of tartar, and salt in the bowl by hand. Set the bowl above the boiling water and beat with an electric hand mixer at medium-high speed until stiff peaks form, about 7 minutes. Remove from the heat; beat in the lemon zest and vanilla.

To assemble the cake: Place 1 layer on a flat serving or cake plate, top side down, and spread with crushed raspberries. Top with 3/4 cup frosting, spreading gently on top of the raspberries. Place the second cake layer on top, top side up, and frost the top and sides. Decorate with the reserved raspberries.

Make Orecchiette For Your Family Today!

2011-05-03T09:35:00.000-07:00

An Italian dish is generally always welcomed, as a good plate of pasta can be very filling and known as a great comfort food. Something new to bring to the table that your family may never have tried before is a pasta called "Orecchiette". Its definition means little ears in Italian, which it was given solely due to its shape. The shape of the shells make it a perfect fit for dishes for kids and also to hold a decent amount of sauce in each pasta shell. They are curved with a rigid like appearance on the top for a unique texture. This recipe calls for around four hundred calories per serving, in which you can make that lower should you be dieting. There is a cheese portion of the recipe that you can use a low fat or non fat variety if you wish and you can find healthy varieties of pistachio nuts to use in the dish as well. The kids should love this one as much as you do, be sure to teach them about the ear meaning in Italian, it will give you all something interesting to talk about over dinner!Shopping List:1 bunch broccoli rabe, tough lower stems removed1/2 cup pistachios, toasted3/4 cup grated parmigiano-reggiano cheese, plus more for garnishKosher salt1/4 cup part-skim ricotta cheese1/2 pound orecchiette pastaHigh-quality extra-virgin olive oil, for finishing (optional)Instructions:Bring a large pot of well-salted water to a boil. Set up a bowl of well-salted ice water. Cook the broccoli rabe in the boiling water for 1 to 2 minutes and then immediately plunge in the salted ice water. This will prevent the broccoli rabe from being overcooked and will set the lovely green color.Drain the broccoli rabe and squeeze out any excess water; coarsely chop. Place the broccoli rabe in the bowl of a food processor and puree until it is a coarse paste. Add the pistachios and parmigiano and puree until smooth. Taste and adjust the seasoning; you probably will need more salt. Add the ricotta and pulse until combined. Taste for seasoning once again-it should be full-flavored, slightly bitter and creamy at the same time. Set aside.Bring a large pot of well-salted water to a boil. (If you are making the pasta right after the pesto, just use the broccoli rabe blanching water.) Cook the pasta 1 minute less than the cooking time on the package.While the pasta is cooking, place the pesto in a large skillet and add about 1 to 1 1/2 cups of the pasta cooking water; place over medium-high heat. When the pasta is ready, drain and add to the skillet with the pesto. Stir vigorously to combine and cook until the sauce is creamy and heated through, 1 to 2 minutes; add salt to taste. Remove from the heat, add 1 to 2 tablespoons olive oil, if desired, and stir vigorously. Garnish with more parmigiano. Voila!

Garlic Cheese Flatbread

2011-04-22T14:43:00.000-07:00

I like to make my own pizza at home.The store-bought crusts are usually fine, but sometimes I wantsomething a bit different. If you like to change things up and need anew idea for a pizza crust, start with a good garlic cheeseflatbread. Here's a pretty simple recipe that has been a big hit atmy house.

1 envelope (usually about ¼ of anounce) active dry yeast

2 cups bread flour

1 cup water, lukewarm

2 tsp. white sugar

1 tsp salt

1/3 cup butter or margarine, softened

2 tbsp olive oil

2 tbsp garlic powder

1/3 cup mozzarella cheese, shredded

¼ cup Parmesan cheese, grated

Dried parsley, to taste

Oregano, to taste

Fresh ground black pepper, to taste

Other shredded or grated cheeses(optional)

Take the cup of lukewarm water andsprinkle the yeast over the surface. Let it dissolve; it should takeabout 5-10 minutes. Set aside. Stir the flour, salt and sugartogether in a large bowl. Then, pour in the olive oil and yeastmixture. Stir up the dough with a sturdy spoon until it pulls awayfrom the sides of the bowl. Cover and let it stand for about 35minutes or until it has doubled in size.

Now, flour a flat surface (such as acutting board) and grease a baking sheet. Preheat the oven to 350 F.Dump the dough out of the bowl and knead it just a bit. Then, rollit out until it is ¼” to ½” thick, or to the size of yourbaking sheet. I use a standard flat cookie sheet so I have more room. Spread butter over the top and sprinkle it with the cheeses andgarlic powder. I usually add about ½ a teaspoon of oregano, choppedparsley flakes and an Italian seasoning mix. Since I have a majoraffection for freshly cracked pepper, I will also go over it with alight dusting of this as well. If you want the bread to be a bit more'crusty', you can spray a bit of water on it before you put it in theoven. Bake for 20 minutes. When it is done, it should be golden incolor and the cheese should be melted and bubbly.

In addition to the standard mozzarellaand Parmesan cheeses, I have added shredded Romano, Provolone and/orAsiago cheeses. These cheeses can be found in many standard Italianmixes in your grocery store. I got bored one time and put a MexicanColby/Monterrey Jack cheese mix on top as well, and it worked outnicely!

I mentioned that it can be used as apizza crust, but this recipe for garlic cheese flatbread works verywell as a side dish in and of itself. Serve the next time you havespaghetti or another dish where you would normally serve garlicbread. Dip a pinch in marinara sauce or a mix of olive oil andspices, and it's wonderful! This can be a welcome diversion fromyour usual, boring pizza crust! Enjoy!

Rainy Days Call For Warm Apple Pie

2011-04-15T20:13:00.000-07:00

Something that always occurs in April is rain showers. It never fails, unless that is you live in the desert! The eastern part of the country can be rather beautiful this time of year with all of the spring foliage popping up along the roads and your grass beginning to look more like...well, grass! When it's raining outside, some days for the entire duration of the day you can ensure one thing, that you will need a television remote, a blanket and some form of comfort food. Rainy days in April are made for this type of activity, grab the little ones and create something delicious with a warm apple pie. This recipe comes with two variations of sauces to drizzle over your apple baked goodness, one has whiskey in it and the other does not, enjoy!

Shopping List For Pie:

Pastry for a two-crust 9” pie

¾ cup brown sugar

¼ cup all-purpose flour

1 teaspoon ground cinnamon

¼ teaspoon nutmeg

¼ teaspoon cardamom

1 tablespoon lemon juice

6-7 cups peeled and thinly sliced tart baking apples (I used a mixture of Granny Smith, McIntosh, and Honey Crisp)

3 tablespoons butter, cut up

Topping:

¼ cup butter

½ cup firmly packed light brown sugar

¾ cup chopped pecans

2 tablespoons heavy cream

½ teaspoon vanilla

Instructions:

Preheat oven to 425 ° F.

Fit one piecrust into a 9-inch deep pie plate.

Stir together sugar, flour, cinnamon, nutmeg, and cardamom. Sprinkle the lemon juice over the apples, and then stir the apples into the cinnamon/sugar mixture; spoon mixture into crust and dot with butter. Top with remaining piecrust; fold edges under, and crimp. Cut several slits in top.

Place pie on a baking sheet (to catch drips) and bake at 425 ° F for 20 minutes. Reduce temperature to 375 ° F and continue to bake for another 35-45 minutes, shielding with aluminum foil, if needed, to prevent excessive browning. Remove from oven.

Melt ¼ cup butter in a small saucepan; stir in brown sugar and pecans. Bring to a boil over medium heat, stirring constantly; cook 1 minute, and remove from heat. Stir in cream and vanilla. Slowly, pour mixture over pie; bake for an additional 3- 5 minutes or until topping is bubbling. Cool for at least one hour before slicing.

Whiskey Cream Sauce:

Ingredients:

1-1/2 cup Heavy Cream

5 Tablespoons Pure Maple Syrup

3 Tablespoons Light Corn Syrup

1 Tablespoon Whiskey (can Add More If Desired)

Instructions:

Combine cream, maple syrup, and corn syrup in a saucepan and stir to combine. Cook over medium-low to medium heat, stirring constantly, for 15 minutes or until sauce is reduced and thick (sauce should bubble slightly as it's cooking.) When sauce is thick, remove from heat and stir in whiskey. Return to heat for a couple of minutes, stirring constantly. Pour into a container and refrigerate until completely chilled. Stir before serving.

Totally Awesome Sugar Cookies!

2011-04-09T19:53:00.000-07:00

In the springtime, there are bunny rabbits and lots of flowers blooming everywhere you look. There will also be children off of school for their holiday breaks and that can only mean one thing...kids saying, "Mom, we're bored!". This cannot happen for several days in a row, no it must come to an end this year and you are going to do it with the help of cooking! Two words sum up this culinary adventure, "sugar cookies". Not just your average run of the mill sugar cookies either, these are some very cool looking cookies that even the bigger kids will love eating! They are sugar cookies that have colored rings in the centers, then glazed around the edges with sprinkles. The photo says it all, enjoy making this cool and yummy treat with your little ones!

In a food processor, combine:

2 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

2/3 cup confectioners' sugar

1/4 cup granulated sugar

Process until combined.

Add 2 1/2 sticks unsalted butter (cold and cubed) and process until the mixture has a cornmeal consistency.

Add 1 teaspoon vanilla extract and process until the mixture just forms a ball. It will still be somewhat crumbly at first.

Divide the dough in half and return one half to the food processor.

Add to the food processor:

1/2 teaspoon almond extract

1 tube gel food coloring (any color)

2 tablespoons all-purpose flour

Process until just incorporated.

Roll out each half of the dough between sheets of wax paper into an 8x11-inch(ish) rectangle, with a 1/4-inch thickness. I used a piece of paper as a guide. Leaving the wax paper on the dough halves, stack on a baking sheet and refrigerate until firm, at least 2 hours.

Pour 1 cup of multi-colored sprinkles in a shallow rectangular dish.

Remove the dough from the refrigerator and peel off the top pieces of wax paper from each half of dough. Flip the colored dough half over onto the white dough half so that dough is touching dough. Remove the top sheet of wax paper and trim the long edges with a sharp knife so that the sides are straight and parallel with one another.

When the dough becomes just pliable, roll it into a log beginning with a long edge. Gently curl the edge with your fingertips and do your best to avoid creating air pockets. Carefully lift the log into the decor-filled dish.

Gently roll it around until the outside is completely coated with color.

Preheat your oven to 325 degrees F.

Wrap the log in plastic wrap and refrigerate until firm enough to slice, at least 4 hours.

Slice the cookie log into 1/4-inch-thick discs and bake on parchment-lined baking sheets for 15 to 17 minutes, or until the cookies are no longer shiny.

Delicious Easter Lamb Dish

2011-04-01T19:35:00.000-07:00

Every year around Easter time, it becomes rather present that you may or may not have your big dinner planned for the celebrations. Millions of families dive into a ham each year, but some may be seeking something a tad bit more original. This is where this recipe in particular comes in handy, it is for a very unique dish that provides a delicious leg of lamb with a salad tousled in vinaigrette.

Shopping List:

1 (4 to 5 pound) boneless, butterflied leg of lamb

1/2 cup extra-virgin olive oil

1/4 cup minced garlic

6 tablespoons chopped fresh mint leaves

3 tablespoons chopped fresh marjoram leaves

3 tablespoons chopped fresh rosemary leaves

3 tablespoons kosher salt

1 tablespoon freshly cracked black pepper

Crusty bread

For the Salad:

1/3 cup fresh squeezed lemon juice

1 tablespoon honey

1 tablespoon shallots

1 teaspoon Dijon mustard

1/2 teaspoon minced garlic

1/2 teaspoon lemon zest

1/2 cup extra-virgin olive oil

1 pound romaine, cleaned and roughly chopped

1/2 head radicchio, cleaned and roughly chopped

2 cups chopped plum tomatoes

2 tablespoons roughly chopped fresh basil leaves

2 tablespoon roughly chopped fresh mint leaves

3/4 cup thinly sliced red onion

1 cup crumbled feta cheese

Instructions:

Lay the leg of lamb on a clean counter top and place plastic wrap over it. Use a mallet or a heavy cast iron frying pan to beat the meat to a uniform thickness of about 2 to 3 inches. Using a jacquard, tenderize the meat. Place the olive oil, garlic, mint, marjoram and rosemary in a food processor and process to a paste. Rub the paste all over both sides of the lamb and season with the salt and pepper. Allow to sit at room temperature, covered with plastic wrap, for about 1 hour.

Prepare the grill at medium-low heat. Place the leg of lamb on the grill and cook until the meat is well browned, about 6 minutes per side. Transfer the lamb to a baking sheet and roast in the oven for about 45 minutes longer, turning once during the cooking time, until a thermometer registers 140 to 145 degrees F for medium rare. Remove from the oven and allow to rest for 10 minutes before slicing and serving.

In a medium bowl, combine the lemon juice, honey, shallots, mustard, garlic and lemon zest. Whisk to combine and slowly, a few drops at a time, drizzle the olive oil into the mixing bowl whisking constantly. Set the vinaigrette aside as you prepare the salad.

Combine the romaine, radicchio, tomatoes, basil, mint, and red onions in a large bowl. Add the feta cheese and the vinaigrette and toss to combine. Serve with the grilled lamb and crusty bread.

Rack of Mustard Coated Lamb

2011-03-30T18:55:00.000-07:00

Lamb is not always something you think of making for dinner. It should be though, as millions around the world enjoy diving into it once and awhile. Even the little ones can enjoy lamb and you will be exposing them to a whole new world of culinary decadence. This recipe calls for a rack of lamb that is crusted in mustard, enjoy!

Shopping List:

1 rack of lamb, trimmed (about 1 1/2 pounds)

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 tablespoons vegetable oil

2 tablespoons Dijon mustard

2 teaspoons minced garlic

1/4 cup seasoned bread crumbs

1 tablespoon grated Parmesan

Fig Chutney, recipe follows, optional

Instructions:

Season rack of lamb well on all sides with salt and pepper. Heat a medium skillet over high heat and, when hot, add the oil. When the oil is almost smoking, add the rack of lamb and brown well on all sides, about 6 minutes. Transfer the lamb to a plate and set aside to cool slightly before proceeding.

Preheat the oven to 450 degrees F.

Using the back of a spoon, spread the mustard evenly over all sides of the lamb. Spread the minced garlic over the lamb in the same manner.

In a small mixing bowl combine the breadcrumbs and grated cheese and toss to thoroughly combine. Using your hands or a spoon, spread the breadcrumb mixture evenly all over the lamb, pressing so that the crumbs adhere to the meat.

Place the rack of lamb on a baking sheet and bake for 12 to 15 minutes for medium-rare. Allow lamb to sit for 5 to 10 minutes before carving into chops to serve.

Serve with some of the Fig Chutney, if desired.

Fresh Fig Chutney:

2 1/2 cups red wine vinegar

1/2 pound light brown sugar

1 onion, chopped

1/4 cup chopped fresh ginger

1 1/2 teaspoons yellow mustard seeds

1/4 lemon, zested

1/2 cinnamon stick

1 3/4 teaspoons salt

1/4 teaspoon ground allspice

1/8 teaspoon ground cloves

1 1/4 pounds firm, slightly under ripe fresh figs, rinsed, stems removed and halved

In a large saucepan combine the vinegar, sugar, onion, ginger, mustard seeds, lemon zest, cinnamon stick, salt, allspice, and cloves and bring to a boil. Reduce the heat to a simmer and cook until mixture is thickened and reduced by 2/3, forming a thick syrup. Add the figs and cook gently until the figs are very soft and beginning to fall apart and most of the liquid they've given off has evaporated, about 30 minutes.

Transfer the chutney to a non-reactive container and allow to come to room temperature before serving. The chutney may be made up to 3 weeks in advance and stored in the refrigerator in an airtight container. (Alternately, hot chutney may be ladled into hot sterilized canning jars and processed in a hot-water bath according to manufacturer's directions.)

The Perfect Dinner Rolls!

2011-03-22T16:35:00.000-07:00

Every dinner, yes each and every single one must have some kind of delicious starch in it to fill that tummy up! It can be anything from a potato to a dinner roll, but it usually can fill you up and tastes like some kind of comfort food. This recipe is for some amazing start as an accent piece to your meal, it is for cloverleaf dinner rolls.

Shopping List:

1 1/4 cups milk

1/2 cup plus 2 teaspoons butter

3 tablespoons nonfat dry milk

3/4 cup plus 1/2 teaspoon sugar

1 teaspoon salt

1 (1/4-ounce) package active dry yeast

2 eggs, lightly beaten

4 1/2 cups all-purpose flour

Strawberry, blueberry or apricot jam, for accompaniment

Instructions:

In a small saucepan over medium heat combine the milk, 1/4 cup of the butter, dry milk, 3/4 cup of the sugar and the salt and cook, stirring frequently, until the butter is melted and the sugar has dissolved, about 2 to 3 minutes. Remove from the heat and set aside to cool to lukewarm before proceeding.

In a large mixing bowl dissolve the yeast and remaining 1/2 teaspoon of sugar in 1/4 cup of warm water (110 degrees F). Add the eggs and stir to combine. Set aside until foamy, about 10 minutes. Add the milk mixture to the yeast mixture and stir to combine. Using a wooden spoon, add the flour 1 cup at a time. The dough will be quite stiff and somewhat sticky. If the dough gets too stiff to stir with a spoon, use your hands to mix.

Lightly grease the inside of a large bowl with 1 teaspoon of the remaining butter. Transfer the dough to the bowl and turn to coat. Lightly grease a piece of waxed paper or plastic wrap with the remaining teaspoon of butter and use it to cover the bowl. Set aside in a warm place until doubled in size, at least 2 hours.

Melt remaining 1/4 cup of butter and transfer to a small bowl to cool. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 2 to 3 minutes.

Using a lightly floured rolling pin, roll the dough to a thickness of 1/2-inch. Using a sharp knife, cut the dough into 36 equal pieces. Tuck the cut edges of each piece under so as to form a smooth round ball of dough. Place 3 balls of dough side by side into each well of a muffin tin. Using a pastry brush, lightly brush the top of each roll with some of the melted butter. Cover with plastic wrap and set aside in a warm, draft-free area until doubled in size, about 1 hour.

Preheat the oven to 350 degrees F.

Bake the dinner rolls in the center of the oven until golden brown and puffed, about 18 to 20 minutes. Be sure to serve the rolls while they are still warm with your favorite jams.

The Timeless Chicken Pot Pie

2011-03-12T19:07:00.000-08:00

One delicious way to get past the winter blues that never seem to end, is to indulge in some comfort food! An amazing choice is the ever popular and timeless chicken pot pie! This recipe will yield about 4 pies and can make for a family night indoors that will warm your appetites.Ingredients:3 whole (6 split) chicken breasts, bone-in, skin-on3 tablespoons olive oilKosher saltFreshly ground black pepper5 cups chicken stock, preferably homemade2 chicken bouillon cubes12 tablespoons (1 1/2 sticks) unsalted butter2 cups yellow onions, chopped (2 onions)3/4 cup all-purpose flour1/4 cup heavy cream2 cups medium-diced carrots, blanched for 2 minutes1 (10-ounce) package frozen peas (2 cups)1 1/2 cups frozen small whole onions1/2 cup minced fresh parsley leavesFor the pastry:3 cups all-purpose flour1 1/2 teaspoons kosher salt1 teaspoon baking powder1/2 cup vegetable shortening1/4 pound cold unsalted butter, diced1/2 to 2/3 cup ice water1 egg beaten with 1 tablespoon water, for egg washFlaked sea salt and cracked black pepperPreheat the oven to 350 degrees F.Instructions:Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.Preheat the oven to 375 degrees F.Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

A Healthy Way To Enjoy Macaroni & Cheese?

2011-03-05T18:59:00.000-08:00

I can honestly say that I do not know too many people in this world that would omit they do not in fact, love a good macaroni and cheese dish. It brings us back to being kids, it is one of if not the best comfort food out there. The main issue people have with making it, is that they crave that old style baked version and are unsure how to make it correctly. Another problem can also be the calories that it takes up to actually consume a decent serving of your favorite macaroni and cheese as well. This recipe can possibly solve both of those discrepancies, as it is a healthier alternative to the traditional one that your grandmother used to make with the heavy whipping cream and lots of cheeses. If you do find that this recipe suits your family, it can be a wonderful treat for the little ones to dive into that they like the taste of to make for easier dinner times with less stress over picky eating! It makes for an excellent dish to take to a work party, and you can also simply take it to work for a packed lunchtime meal. It's easy to make and serves six people, enjoy!Ingredients:1 large egg1 12-ounce can evaporated whole milkPinch of cayenne pepperPinch of freshly grated nutmegKosher salt and freshly ground black pepper1 1/3 cups grated muenster cheese (4 ounces), plus 4 deli-thin slices (1 ounce)1/2 cup grated sharp cheddar cheese (2 ounces)1/4 cup grated parmesan cheese (1 ounce)1/2 head cauliflower, cut into small florets (4 cups)4 cups medium pasta shells (9 ounces)Instructions:Whisk the egg, evaporated milk, cayenne, nutmeg, and salt and black pepper to taste in a bowl. Toss the grated cheeses in a separate bowl.Bring a large pot of salted water to a boil. Add the cauliflower and cook until almost falling apart, about 7 minutes. Transfer with a slotted spoon to a bowl. Add the pasta to the same water and cook until al dente, about 10 minutes. Drain, reserving 1/4 cup cooking water. Preheat the broiler.Combine the egg mixture and the grated cheeses in the empty pot and cook over medium-low heat, stirring constantly, until the cheeses melt and the sauce begins to thicken. Remove from the heat and add the cauliflower. Puree with an immersion blender until smooth and light (you can also use a regular blender). Stir in some of the reserved pasta water until creamy.Toss the pasta in the sauce; season with salt and black pepper. Transfer to a shallow casserole dish and top with muenster slices. Broil until golden brown, about 5 minutes

How to make an awesome fruit smoothie

2011-02-16T10:59:00.000-08:00

Do you like the drinks you get at those'smoothie' places, but wonder how you can make them at home? Believeit or not, it's actually pretty easy. If you have milk, yogurt, fruitand a blender, you're well on your way. Here's the recipe I've used.

Simple Strawberry Banana Smoothie

1 cup frozen strawberries (I usedfresh)

2 small bananas, chunked

1 cup milk

8 oz. (about one container) plain orvanilla yogurt

Mix together in a blender for about twominutes (or thoroughly mixed) and serve.

I madethis recipe this morning, and it took me all of ten minutes.That's *including* the cleanup afterward! To give you an idea of howwell it turned out, my picky-eater husband downed his in about fiveminutes! Mine is still sitting next to me; I'm drinking it slowly sothat I can make it last! If you want those 'protein powders' orwhatever that they mix in at Planet Smoothie or Smoothie King, theycan be found at most health- or whole-foods stores.

You can alter this recipe to fit yourparticular tastes. For instance, I added a touch of honey to takeaway from the tartness of the strawberries. My brother once added inpeaches, pineapples, orange juice, vodka, rum...I don't remember therest. Let's just say it was really good! He also used about a cup ofice, which is another idea. Someone else I know thought it would bea good idea to add bacon grease, but that's just a little *too* weirdfor me! If you don't want to buy a lot of fresh fruits, you couldprobably find some batches or concentrates in the freezer section ofthe grocery store. Next time, I'm going to try adding cherries to themix. I'm also wondering if it would work well with a shot of thatchocolate liqueur I've had in the back of the refrigerator forforever...okay, I'm getting ahead of myself. Let's just say that thisis a good recipe to make by itself, but you can also use it as a'base' for your own smoothie creations.

Now you have an idea of how to makeawesome fruit smoothies at home. It's good for breakfast or a snack,although you don't really need an excuse! It's just a great way to treatyourself. After all, you do deserve it!

Scrumptious Champagne Risotto

2011-02-09T20:35:00.000-08:00

With February being the month of celebrating your love for someone else in your life, be sure to win them over with your appreciation with the use of great tasting food this year. Sure, you can dressed up and go out for a fancy dinner if you like, or you can opt to stay home and be cozy with your partner you decide? When you take the time to make something just for them it makes the day even more special than having a chef do all the work. Your loved ones will be overjoyed at the effort you put into the meal and you can both enjoy something really delicious without spending a lot of money. Have a scrumptious main course like Champagne Risotto this year and make some very tasty memories. This particular recipe will require about an hour to complete and it makes two amazing servings to serve.Ingredients:4 thin slices prosciutto3 cups reduced-sodium chicken broth12 asparagus spears, cut diagonally into 1-inch pieces2 tablespoons butter, divided1 shallot, finely chopped3/4 cup Arborio rice or medium-grain white rice3/4 cup Champagne1/4 cup freshly grated Parmesan1/4 teaspoon salt1/2 teaspoon freshly ground black pepperInstructions:Preheat the oven to 450 degrees F.Place the slices of prosciutto on a lightly greased baking sheet. Bake until the prosciutto slices are almost completely crisp, about 6 to 8 minutes. The slices will crisp up even more as they cool. Reserve for garnish.In a medium saucepan, bring the chicken stock to a boil. Reduce heat to a simmer. Blanch the asparagus in the chicken stock for 2 minutes. Remove the asparagus with a slotted spoon. Set the asparagus aside and keep the chicken stock at a low simmer.In another medium saucepan, melt 1 tablespoon of the butter. Add the shallot and cook until tender, about 3 minutes. Add the Arborio rice and stir to coat in the butter. Continue toasting the rice, stirring constantly, for about 3 minutes more. Add the Champagne and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Remove from the heat. Gently stir in the asparagus, remaining butter, Parmesan, salt, and pepper. Spoon the risotto into serving dishes and garnish by breaking the crisp prosciutto into smaller pieces over the top of the risotto. Serve immediately.

Valentine's Day Chocolate Cherry Trifle

2011-02-01T20:17:00.000-08:00

If you want to wow your Valentine this year, be sure to make something that is absolutely irresistible! This recipe for chocolate cherry trifles is sure to make your day, it's delicious and relatively easy to make.Ingredients:2 (approximately 12 ounces each) chocolate pound cakes1/2 cup black cherry jam1/2 cup cherry brandy2 cups drained bottled sour cherries (recommended: Morello)Custard:4 ounces bittersweet chocolate, minimum 70 percent cocoa solids, chopped1 1/3 cups plus 1 tablespoon milk1 1/3 cups plus 1 tablespoon heavy cream8 egg yolks1/2 cup plus 1 tablespoon sugar1/3 cup cocoaTopping:3 cups heavy cream1-ounce bittersweet chocolateInstructions:Slice the chocolate pound cake and make jam sandwiches with the cherry jam, and layer the bottom of a large wide trifle bowl. Pour over the cherry brandy so that the cake soaks it up, and then top with the drained cherries. Cover with plastic wrap and leave to macerate while you make the custard.Melt the chocolate on low to medium heat in the microwave, checking after 2 minutes, though it will probably need 4 minutes. Or you can place it in a bowl over a pan of simmering water. Once the chocolate is melted, ser aside while you get on with the custard.In a saucepan warm the milk and cream. Whisk the egg yolks, sugar, and cocoa in a large bowl. Pour the warm milk and cream into the bowl whisking it into the yolks and sugar mixture. Stir in the melted chocolate, scraping the sides well with a rubber spatula to get all of it in, and pour the custard back into the rinsed saucepan. Cook over a medium heat until the custard thickens, stirring all the time. Make sure it doesn't boil, as it will split and curdle. Keep a sink full of cold water so that if you get scared you can plunge the bottom of the custard pan into the cold water and whisk like mad, which will avert possible crisis.The custard will get darker as it cooks and the flecks of chocolate will melt once the custard has thickened. And you do need this thick, so don't panic so much that you stop cooking while it is still runny. Admittedly, it continues to thicken as it cools and also when it's chilling in the refrigerator. Once it is ready, pour into a bowl to cool and cover the top of the custard with cling wrap to prevent a skin from forming.When the custard is cold, pour and spread it over the chocolate cake layer in the trifle bowl, and leave in the refrigerator to set, covered in plastic wrap overnight.When you are ready to decorate, softly whip the cream for the topping and spread it gently over the layer of custard. Grate the chocolate over the top.

A Very Cheesy Cheesecake!

2011-01-23T20:34:00.000-08:00

Have you ever craved a cheesecake? Can you make a cake with grapes, goat cheese, blue cheese, brie, walnuts, honey and thyme? A cake essentially made out of cheese such as brie or blue cheese? Sounds a bit off from your average run of the mill cheesecake does it not? Well have no worries as this recipe calls for a delicious cake made of cheese that is covered in walnuts and loaded with various exotic cheeses. It is not too challenging make and the final production will yield around ten to twelve servings for your family. This is a mixture of goat cheese, Gorgonzola, and walnuts inside a wheel of Brie, sliced into two disks. Before serving, spoon red grapes in port syrup over the cake. This turns out beautifully and will wow your dinner party! It makes for the perfect accent piece on top of your table in the Fall months when the weather is getting colder outside. Makes the ideal added dessert and has such a distinct flavor to it that you will be sure to make it again and again. In another note, this particular cake can be served right at room temperature and it is very enjoyable. If you choose to make it the day prior, be sure to take it out of the refrigerator at least two hours before you wish to be serving it.

Shopping List:

15 ounces fresh goat cheese

4 ounces mild blue cheese, such as Gorgonzola dolce

1 nine-inch wheel Brie, chilled

1 cup walnut halves, toasted and chopped, plus more for garnish

1 cup ruby port

1/4 cup honey

Fresh thyme

4 cups red seedless grapes, sliced into 1/4-inch pieces

Directions:

In the bowl of an electric mixer fitted with the paddle attachment, beat goat cheese and blue cheese until mixture is softened and smooth. Using a sharp serrated knife, carefully slice Brie in half horizontally, gently easing the two halves apart. Spread 3/4 cup goat-cheese mixture on one half; sprinkle with walnuts. Place other Brie half, cut side down, on top of walnuts. Using an offset spatula, spread remaining goat-cheese mixture over top half of Brie. Chill two hours or overnight. Up to one hour before serving, combine port, honey, and two sprigs thyme in a medium saucepan. Bring to a boil over medium-high heat, cook until reduced by half, about six minutes. Add grapes; cook 30 seconds more. Using a slotted spoon, transfer grapes to a bowl; let cool. Reduce remaining liquid until thickened, about six minutes. Remove from heat. Just before serving, place cake on a platter, and arrange grapes on top of goat-cheese mixture. Drizzle with port syrup. Garnish the platter with walnut halves and thyme sprigs.

A Halibut For Everyone!

2011-01-16T20:49:00.000-08:00

As populations of seafood favorites decline and environmental watch groups decry harmful fishing practices, fish fans need responsible alternatives. Try these delicious and sustainable choices, and learn more about endangered species and smart choices in our Sustainable Fish 101. Halibut, like many other cold-water fish, contains beneficial omega-3s, which help reduce inflammation -- an essential step for a healthy metabolism. Quinoa is high in fiber, while both green tea and basil contain antioxidants. It is totally essential to keeping a great metabolism and steering clear of the family doctor’s office as well. You cannot ask for a better brain food in some fresh halibut and the earlier you get your little ones interested in various foods, the better off you will be at getting them to make the same great and healthy choices later down the line. Fish can be delicious and nutritious and this recipe can make it taste incredible and make the pickiest non-fish eater a convert in no time! The recipe yields around five hundred calories per serving, just under fifty of those are solid protein.

Shopping List:

4 halibut fillets (6 ounces each)

Coarse salt and ground pepper

1 cup quinoa

2 tablespoons peanut oil

1 piece fresh ginger (about 2 inches), peeled and finely chopped

1 baby bok choy (6 ounces), thinly sliced lengthwise

1 cup frozen shelled edamame, thawed

4 ounces shiitake mushrooms, stemmed and thinly sliced

1/2 cup snow peas, strings removed, thinly sliced lengthwise

1 cup brewed green tea

1 tablespoon light soy sauce

1 teaspoon honey

3 scallions, sliced on the diagonal

Basil leaves, for garnish

Instructions:

Preheat oven to 400 degrees. Season halibut with salt and pepper.

In a medium saucepan, bring 2 cups salted water to a boil. Add quinoa, reduce to a simmer, cover, and cook until quinoa is tender and water has been absorbed, about 15 minutes. Remove from heat; set aside.

Meanwhile, in a large nonstick skillet, heat oil over medium-high. Cook fillets until golden, 2 to 3 minutes per side. Remove fillets from pan (reserve pan with any oil in it). Place fish in an ovenproof dish and bake 8 to 10 minutes or until just cooked through (a paring knife will easily go through fish).

To pan, add ginger, bok choy, edamame, shiitakes, and snow peas; reduce heat to medium and cook, stirring constantly, for 3 minutes or until the shiitakes begin to soften. Add green tea, soy sauce, and honey. Cook until edamame are tender, about 3 minutes longer. Add scallions to pan. Place some broth and vegetables in each of four shallow bowls. Top with fish fillet and garnish with basil leaves. Season quinoa with salt if necessary and serve on the side in separate serving bowls.

Vegetable dishes your family will actually want to eat

2011-01-13T13:36:00.000-08:00

Do you have a hard time getting yourkids to eat their vegetables? My answer would be yes, if youconsidered a 36-year-old to be a kid! My husband is one of thosepeople who is very picky about what he likes to eat. He's notimpossible to please, but I do sometimes have to push to get him toeat something that isn't made of meat. I'll bet I'm not alone inthis! I'm not a nag or anything, but sometimes we just need to havesomething reasonably healthy. For this reason, I have had to comeup with some ways to prepare vegetables that can appeal to even pickyeaters. I've stolen some of these from my friends, but some I'vedone on my own. I hope these can inspire you!

One thing my husband likes is bakedzucchini and squash. Take about ten to twelve inches of aluminumfoil and set to the side. Now, slice some 'circles' (say that fivetimes fast) of zucchini and squash, however much you want. I like toput more zucchini than squash in mine, but do it to your own taste. Place the slices on the foil in a 'column' in the middle; you'regoing to fold the sides and ends over to 'wrap' them, so make sureyou leave some room. If you like, you can also add sliced onions andcarrots to the mix. Just make sure everything can lay flat on thesheet. Then, drizzle some cooking oil (canola or vegetable oil willdo) over the vegetables. After that, use whatever spices you want toyour taste. I use fresh cracked pepper, kosher salt and oregano, butother blended spices work well too. Fold in the sides and ends ofthe foil to cover the vegetables, put them on a cookie sheet and bakethem for about eight minutes at 350 degrees. This will make thevegetables come out soft but firm. It's so awesome to hear themsizzle in the foil! This makes a really good side dish.

Another thing I do sometimes is bakethe vegetables in the same way, but slice them a little thicker. Whenthey're done, I will cut them in chunks and mix them into a classicmarinara sauce. This way, they add to the nutritional value of thesauce while giving it a nice texture. If you don't want to usecarrots in a sauce, fresh mushrooms also work well.

Do you like Chinese buffets? Wecertainly do! Take some fresh string beans and pinch the stems off ofthe ends. Then, you can wrap them in a wet paper towel and put themin the microwave for about 30 seconds to get them to a crisp, steamedtexture. Then, I like to stir fry them in soy sauce, just enough forthem to pick up the flavor. They make a great side dish to teriyakichicken and white rice.

These are just a few basic ideas abouthow to incorporate vegetables into ordinary meals in a way that willmake your family actually want to eat them! Feel free to'tweak' these as you wish. I'm not a cooking expert by any means, butmost of our best recipes come from trial and error in the kitchen.Enjoy!

Patty's Meatloaf!

2011-01-08T10:54:00.000-08:00

I'm going to throw in a few recipes here and there that will be entitled "Patty's Something", i.e.~ Patty's Cookies etc. Often I find it challenging to locate recipes on the web that are not loaded with spices or have difficult glazes on them, but rather just good food that won't require a chef's class. Patty is not a fictional character, but my Mother who gets her own highs off of spending hours in the kitchen producing mass amounts of food for her large family. This recipe today calls for "Patty's Meatloaf". Some consider meatloaf as a dish they make in the winter season and toss it along with some form of potato and viola! Others, unfortunately do not give it a chance and think it may be a bit flavorless and as someone who generally only consumes a version of red meat about once a month, I can attest to saying this meatloaf is delicious! Usually when my Mother makes it (whether she does it on purpose or it is just a coincidence) she makes it along with potatoes, cucumber salad and some form of bread. It makes for the perfect sandwich as a leftover that you can easily throw in with some French fries for an simple lunch or dinner that week!

Shopping List:

2 pounds of ground meat1 egg3/4 cup ketchup1 teaspoon salt1/2 teaspoon pepper2 teaspoons Worcestershire sauce1/2 of an onion finely chopped1/2 of a green pepper finely chopped1 1/2 cups of your favorite bread crumbs 2 tablespoons of brown sugar5 tablespoons of ketchup (additional to the 3/4 cups for the glaze)

Instructions:

Preheat oven to 375 degrees.

Gently mix the above ingredients with the exception of the bread crumbs in a large bowl. Just mix them enough that they are blended together gently, versus over mixing them or beating them together. Next, add in about 1 cup of the bread crumbs, the rest leave in case you need them later in the event that your mixture is still wet in appearance. Place the mixture inside a loaf pan and ensure that it is level on the top. Mix together in a small bowl the 5 tablespoons of ketchup and 2 tablespoons of brown sugar. Use this sauce overtop of the meatloaf and spread it along the top evenly. Some may want this glaze on the top, others may not, but I find it does make it zing a bit more than just plain old meatloaf! Put it in the oven for one hour, you can check the loaf with a thermometer when it states "med/well" then you know it is complete! Always allow the loaf to sit when done baking for about five minutes before slicing it.

How To Find Your Favorite Restaurant Recipes

2011-01-05T11:04:00.000-08:00

Have you ever been to a restaurant andhad something you'd like to make at home? I certainly have. I'vegotten ideas for recipes from being a customer, but also from my manyyears of working in the food service industry. I've worked inseveral restaurants, as well as the campus catering company (say thatfive times fast) when I was in college. In those years, I got totaste some very, um, interesting recipes. Some of them shouldprobably be outlawed as being toxic waste, but most of them werereally good. So good, in fact, that I wanted to learn how to makethem at home so that I can enjoy them as many times as I want. I'llbet you've had the same experience. A lot of restaurants don't wantto give out their recipes but, if you know where to look, you canfind them online. Even if they aren't the exact recipes, theyare usually close enough to where you can't really tell thedifference. Here are a few websites I found that feature yourfavorite restaurant recipes.

CopyKat Recipes. Thiswebsite features recipes for every course of a meal, in addition tosnacks and drinks. From Wendy's chili to P.F. Chang's Lettuce Wrapsto Spago Calzones, there is a very wide range of restaurants tochoose from. I think my favorite is Carrabba's Chicken Bryan. Yum!The website is www.copykat.com.

Cdkitchen. Here,you can find recipes for restaurant dishes, as well as 'copy cat'recipes from users who have found ways to create restaurant-recipeclones at home. The recipes have a five-point 'rating system' thatshows how the recipe's difficulty level, as well as nutritioninformation and Weight Watcher's Points. Of course the WW Points andnutrition information will vary on the exact ingredients you use, butthey are a good estimate for people who are watching what they eat.The website is www.cdkitchen.com.

All Restaurant Recipes. Thissite offers a searchable database for several thousand restaurant and 'copy cat' recipes that were either found by the site's owners orsubmitted by users. I think the best part of this site is that theirrecipes are sorted alphabetically by the first twoletters...that way, you don'thave to scroll through a really long list to get to what you arelooking for. They allow users to rate and review the recipes,although there are many great ones that have not been rated yet. Thesheer number and range of the restaurants featured is amazing-evenresorts and tourist attractions (i.e. Epcot Center, Biltmore Estates)are mentioned! It's nice not to have to travel to Orlando orAsheville to have fancy 'vacation' food! The website iswww.all-restaurantrecipes.com/.

Evenif you love the meals you get at your favorite restaurants, you don'tnecessarily have to pay restaurant prices. Even if a restaurant won'tgive out their specificrecipes, there are ways you can re-create the experience using yourown ingredients. You never know, you might even be able to improveon the recipes by giving them your own personal touch!

BonAppetit!

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Patty's Meatloaf!

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Vegetable dishes your family will actually want to eat