Super easy, beautiful flavor.
1 c. sugar
1/2 lb. butter
1 pt. sour cream
3 unbeaten eggs
2 1/2 c. flour
3 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
Cream together sugar and butter. Add sour cream. Add unbeaten eggs, one at a time. Combine flour with baking powder, baking soda and cinnamon. Dough will be stiff. Spoon half the dough into a well-greased and floured 10-inch tube pan.
Sprinkle 3/4 of filling over first half of dough. Spoon in remaining dough and sprinkle rest of topping. Bake 1 hour at 350 degrees. Cool 1 hour before removing from pan.
FILLING AND TOPPING:
3/4 c. sugar
4 tbsp. cinnamon
1 tsp. nutmeg
1 c. chopped nuts (walnuts)
dash of ginger
Sunday, February 15, 2009
Sunday, February 8, 2009
Crockpot Cooking: Poached Salmon
Poached Salmon -a crockpot recipe
It's summertime, and if you live in a horridly hot, or humid area you'll find cooking with a crockpot is a heavenly greatness compared to using your oven and heating up all of your air-conditioning. Here is a great recipe that all of my guys enjoy! I'll post another recipe soon on what you can do with it after it's cooked if you or your family are into casseroles.
-Enjoy!
Poached Salmon
4 salmon steaks or 2 fillets
1/2 pint water 1/4 pint white wine
1 teaspoon salt
2 bay leaves
2 peppercorns
1 sprig fresh rosemary fresh oregano and thyme, amount to your liking.
1 slice onion
1 sprig fresh parsley
Lightly grease the bottom of the slow cooker with EVOO or a cooking spray, then place the salmon steaks (or fillets) in the bottom. Put the remaining ingredients in a pan and heat until boiling. Pour over the salmon, put the lid on the slow cooker and cook at Low for approximately 3 hours.
PS: if you don't have white wine you can substitute with Port or Sherry.
It's summertime, and if you live in a horridly hot, or humid area you'll find cooking with a crockpot is a heavenly greatness compared to using your oven and heating up all of your air-conditioning. Here is a great recipe that all of my guys enjoy! I'll post another recipe soon on what you can do with it after it's cooked if you or your family are into casseroles.
-Enjoy!
Poached Salmon
4 salmon steaks or 2 fillets
1/2 pint water 1/4 pint white wine
1 teaspoon salt
2 bay leaves
2 peppercorns
1 sprig fresh rosemary fresh oregano and thyme, amount to your liking.
1 slice onion
1 sprig fresh parsley
Lightly grease the bottom of the slow cooker with EVOO or a cooking spray, then place the salmon steaks (or fillets) in the bottom. Put the remaining ingredients in a pan and heat until boiling. Pour over the salmon, put the lid on the slow cooker and cook at Low for approximately 3 hours.
PS: if you don't have white wine you can substitute with Port or Sherry.
Banana Chai Smoothie
Banana Chai Smoothie:
1 cup water
2 Chai tea bags
1 cup milk
2 frozen bananas, cut into chunks
Pinch of Cinnamon
5 ice cubes
Preparation:
Pour boiling water into tea cup and add tea, let steep for 3 to 5 minutes, until the tea is strongly brewed. Squeeze out the tea bag before you throw it away keeping in mind the bags will be very hot.
Pour the tea into the blender, adding the milk, bananas, and cinnamon. Puree until smooth, then adding the ice cubes and blend until the ice is nicely crushed.
Pour into your glass, topping with fat free whipped cream and a nice dash of cinnamon if you'd like.
Enjoy!
1 cup water
2 Chai tea bags
1 cup milk
2 frozen bananas, cut into chunks
Pinch of Cinnamon
5 ice cubes
Preparation:
Pour boiling water into tea cup and add tea, let steep for 3 to 5 minutes, until the tea is strongly brewed. Squeeze out the tea bag before you throw it away keeping in mind the bags will be very hot.
Pour the tea into the blender, adding the milk, bananas, and cinnamon. Puree until smooth, then adding the ice cubes and blend until the ice is nicely crushed.
Pour into your glass, topping with fat free whipped cream and a nice dash of cinnamon if you'd like.
Enjoy!
Maiden Mothers Chocolate Chip Bliss
2-1/4 cups all-purpose flour
1/2 baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter
softened 3/4 cup packed brown sugar
1/4 cup white sugar
1 (3.4 ounce) package instant vanilla pudding mix
2 eggs
1 tablespoon vanilla extract
2 cups semi-sweet chocolate chips (I always use the mini's)
1) Preheat oven to 350 degrees F (175 degrees C).
2) Sift together the flour, baking powder, baking soda, and salt: set aside.
3) In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture.
4) Finally, stir in the chocolate chips. Drop cookies by rounded spoonfuls onto ungreased cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown. They will appear soft and not fully cooked but they are, just give them time to cool.
I'll post pictures as soon as I can get around to it, make this recipe and you'll find yourself NEVER making another chocolate chip cookie, ever. :)
1/2 baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter
softened 3/4 cup packed brown sugar
1/4 cup white sugar
1 (3.4 ounce) package instant vanilla pudding mix
2 eggs
1 tablespoon vanilla extract
2 cups semi-sweet chocolate chips (I always use the mini's)
1) Preheat oven to 350 degrees F (175 degrees C).
2) Sift together the flour, baking powder, baking soda, and salt: set aside.
3) In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture.
4) Finally, stir in the chocolate chips. Drop cookies by rounded spoonfuls onto ungreased cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown. They will appear soft and not fully cooked but they are, just give them time to cool.
I'll post pictures as soon as I can get around to it, make this recipe and you'll find yourself NEVER making another chocolate chip cookie, ever. :)
Chilled Apple Tea
Chilled Apple Tea:
2 cups water
4 Darjeeling black tea bags
2 tablespoons honey
2 cups 100% apple juice
1 lemon, sliced
Preparation:
Pour boiling water into tea cup and add tea, let steep for 3 to 5 minutes, until the tea is strongly brewed. Squeeze out the tea bag before you throw it away keeping in mind the bags will be very hot.
Pour the tea into a glass pitcher, adding the honey, Apple Juice, and squeezed lemons. Stir well and let chill before serving. For a frozen treat, blend with 4 or 5 ice cubes prior to serving.
Two things:
A) be sure to always stir this well before you serve or all the good stuff will be on the bottom.
B) I don't sweeten things too often so if it taste bitter to you or two tart you can always add more honey (or sugar) and add only 1/2 of a lemon.
2 cups water
4 Darjeeling black tea bags
2 tablespoons honey
2 cups 100% apple juice
1 lemon, sliced
Preparation:
Pour boiling water into tea cup and add tea, let steep for 3 to 5 minutes, until the tea is strongly brewed. Squeeze out the tea bag before you throw it away keeping in mind the bags will be very hot.
Pour the tea into a glass pitcher, adding the honey, Apple Juice, and squeezed lemons. Stir well and let chill before serving. For a frozen treat, blend with 4 or 5 ice cubes prior to serving.
Two things:
A) be sure to always stir this well before you serve or all the good stuff will be on the bottom.
B) I don't sweeten things too often so if it taste bitter to you or two tart you can always add more honey (or sugar) and add only 1/2 of a lemon.
FROSTY PAWS!!!
FROSTY PAWS!!!
An incrediably easy treat to make your pups during the dog days of summer.
32 oz plain or vanilla yogurt
1 mashed banana
2 Tablespoons peanut butter
2 Tablespoons honey
Sometimes I add applesauce to the mix (about 4 ounces) or pureed pumpkin (again, about 4 ounces). You can also add your doggies favorite biscuit or cookie crumbs to the mix.
Mix it all up in a blender (immersion blenders work best and clean up is a snap) and pour into icecube trays. When frozen, transfer the Frosty Paws to a large ziplock bag and keep it in the freezer. Trust me, they won't last long! :)
An incrediably easy treat to make your pups during the dog days of summer.
32 oz plain or vanilla yogurt
1 mashed banana
2 Tablespoons peanut butter
2 Tablespoons honey
Sometimes I add applesauce to the mix (about 4 ounces) or pureed pumpkin (again, about 4 ounces). You can also add your doggies favorite biscuit or cookie crumbs to the mix.
Mix it all up in a blender (immersion blenders work best and clean up is a snap) and pour into icecube trays. When frozen, transfer the Frosty Paws to a large ziplock bag and keep it in the freezer. Trust me, they won't last long! :)
Sour Cream and Onion Turkey Burgers
Sour Cream and Onion Turkey Burgers
Preheat oven, broil setting.
1 1/2 lb. ground turkey
1/4 c. sour cream
1 diced tomato
1 diced onion
1 tbs. Worcestershire sauce
1/2 tbs. ground red pepper
1 tsp. dried chives
1 tsp. seasoned salt
2 tsp. soy sauce
1 tsp. vinegar
1/3 cup bread crumbs
Mix all ingredients together forming into hamburgers.
Broil 15 minutes or until meat is well cooked.
Take out of oven and sprinkle cheese on top of burgers if desired.
let sit 5 minutes before serving.
enjoy!
Preheat oven, broil setting.
1 1/2 lb. ground turkey
1/4 c. sour cream
1 diced tomato
1 diced onion
1 tbs. Worcestershire sauce
1/2 tbs. ground red pepper
1 tsp. dried chives
1 tsp. seasoned salt
2 tsp. soy sauce
1 tsp. vinegar
1/3 cup bread crumbs
Mix all ingredients together forming into hamburgers.
Broil 15 minutes or until meat is well cooked.
Take out of oven and sprinkle cheese on top of burgers if desired.
let sit 5 minutes before serving.
enjoy!
Hearty turkey and veggies.
Hearty turkey and veggies.
1 lb. ground turkey
1 crown of broccoli
1 bag frozen vegetable mix (broccoli, carrots, cauliflower)
1/2 tbsp EVOO
1 lg. onion, chopped coarsely
1 minced garlic clove
1 tsp of Seasoning Salt (I used Kirkland Signiture)
1/4 tsp pepper
1 (8 oz.) can tomato sauce
1/2 c. water
2 bay leaves
Saute onion and turkey in oil until the turkey is fully cooked.
Then add rest of ingredients, mixing well to distribute tomato sauce evenly. Stir well. Cover and simmer on low heat for 15 minutes without removing lid.
The flavor here was really really great and this is a great hearty recipe that doesn't need carbs if you are trying to watch your carb intake. All in all a simple, easy, and healthy homemade meal. Try it, you won't be disappointed!
1 lb. ground turkey
1 crown of broccoli
1 bag frozen vegetable mix (broccoli, carrots, cauliflower)
1/2 tbsp EVOO
1 lg. onion, chopped coarsely
1 minced garlic clove
1 tsp of Seasoning Salt (I used Kirkland Signiture)
1/4 tsp pepper
1 (8 oz.) can tomato sauce
1/2 c. water
2 bay leaves
Saute onion and turkey in oil until the turkey is fully cooked.
Then add rest of ingredients, mixing well to distribute tomato sauce evenly. Stir well. Cover and simmer on low heat for 15 minutes without removing lid.
The flavor here was really really great and this is a great hearty recipe that doesn't need carbs if you are trying to watch your carb intake. All in all a simple, easy, and healthy homemade meal. Try it, you won't be disappointed!
Taco Salads
Taco Salad
A friend recently shared her recipe for taco salads ( I could live off of taco salads!) and it inspired me to do this post sharing both of our versions. I hope you enjoy, give them both a try. :)
My version
2lbs sliced grilled or baked chicken (cooled)
1 med. head of Romano lettuce (bit sized)
1 container of cherry tomatoes or 3 medium tomatoes (diced)
1/2 can black olives (sliced)
1 cup rinsed Black beans
2 cups crushed tortilla chips
1 sliced avocado...
Cheddar cheese and Italian or Catalina dressing (amounts as desired)
Jenn's Version
Ingrediants
1 1/2 lbs. ground turkey (or beef)
1 sm. onion
1 med. head lettuce(cut to bite size)
3 med. tomatoes(diced)
1 envelope taco seasoning mix
1(4oz.) package grated sharp cheddar
1/2 can(3-4 ozs.) black olives(sliced)
2 C crushed taco flavored chips
about 1/2 C Italian or Catalina dressing
Brown meat and onions; drain, and let cool. Then mix all ingredients, toss w/dressing.
Happy eating!
A friend recently shared her recipe for taco salads ( I could live off of taco salads!) and it inspired me to do this post sharing both of our versions. I hope you enjoy, give them both a try. :)
My version
2lbs sliced grilled or baked chicken (cooled)
1 med. head of Romano lettuce (bit sized)
1 container of cherry tomatoes or 3 medium tomatoes (diced)
1/2 can black olives (sliced)
1 cup rinsed Black beans
2 cups crushed tortilla chips
1 sliced avocado...
Cheddar cheese and Italian or Catalina dressing (amounts as desired)
Jenn's Version
Ingrediants
1 1/2 lbs. ground turkey (or beef)
1 sm. onion
1 med. head lettuce(cut to bite size)
3 med. tomatoes(diced)
1 envelope taco seasoning mix
1(4oz.) package grated sharp cheddar
1/2 can(3-4 ozs.) black olives(sliced)
2 C crushed taco flavored chips
about 1/2 C Italian or Catalina dressing
Brown meat and onions; drain, and let cool. Then mix all ingredients, toss w/dressing.
Happy eating!
Maiden Mothers Bisquits
INGREDIENTS
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon white sugar
1/2 cup unsalted butter (softened at room temperature and sliced)
3/4-1 cup milk
DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the butter until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
Turn out onto a floured surface, mixing until all of the dried portion has mixed together nicely. Pat into a circle about an inch high and cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
Bake for 10 to 15 minutes in the preheated oven, or until edges begin to brown.
You really need to watch them though, the worst thing you can do is walk away from the oven when you are baking biscuits, stay with them and when the edges begin to brown pull them out or you'll find yourself with crispy hard bottoms and nice soft centers.
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon white sugar
1/2 cup unsalted butter (softened at room temperature and sliced)
3/4-1 cup milk
DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the butter until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
Turn out onto a floured surface, mixing until all of the dried portion has mixed together nicely. Pat into a circle about an inch high and cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
Bake for 10 to 15 minutes in the preheated oven, or until edges begin to brown.
You really need to watch them though, the worst thing you can do is walk away from the oven when you are baking biscuits, stay with them and when the edges begin to brown pull them out or you'll find yourself with crispy hard bottoms and nice soft centers.
Mashed Sweet Potatoes
the dinner version
Ingredients:
4 pounds sweet potatoes, peeled and cut into 1/2 inch chunks.
4 tbsp margarine or butter
3 tbsp soy sauce
1 green onion
Directions:
In 5- to 6- quart saucepot place potatoes in just enough water to cover; on high heat bring to a boil.
Reduce heat and to a medium low, cover and cook 10-15 minutes or until potatoes are tender.
Drain well.
In the same saucepot, melt margarine over medium heat, add soy sauce and potatoes.
With potato masher (though I use a hand-blender), mash potatoes until almost smooth.
Transfer to a serving bowl and sprinkle with sliced green onions.
Ingredients:
4 pounds sweet potatoes, peeled and cut into 1/2 inch chunks.
4 tbsp margarine or butter
3 tbsp soy sauce
1 green onion
Directions:
In 5- to 6- quart saucepot place potatoes in just enough water to cover; on high heat bring to a boil.
Reduce heat and to a medium low, cover and cook 10-15 minutes or until potatoes are tender.
Drain well.
In the same saucepot, melt margarine over medium heat, add soy sauce and potatoes.
With potato masher (though I use a hand-blender), mash potatoes until almost smooth.
Transfer to a serving bowl and sprinkle with sliced green onions.
Sunday Morning Frittata
Sunday Morning Frittata
1 Tbs. Vegetable oil
4-6 potatoes, peeled and shredded
Salt & Pepper (to taste)
1/4th tsp. garlic powder
4 oz. turkey sausage, quartered lengthwise and sliced crosswise
6-8 eggs, beaten
1/3 cup Salsa (mix Salsa into beaten eggs)
1 oz. Parmesan cheese, finely shredded
-----------------------------------------
1. Heat oil on medium in a large ovenproof nonstick skillet.
Add potatoes and sprinkle lightly with garlic, salt and pepper.
Cook until potatoes are lightly browned, stirring occasionally.
Press potatoes into a uniform layer.
2. Top potatoes evenly with turkey and egg.
Cook, uncovered, for 5 minutes, occasionally tilting skillet and lifting frittata around the edges with a spatula to allow uncooked mixture to flow underneath.
3. Turn on broiler. Broil egg mixture 4 to 5 inches from the heat for 2 to 4 minutes, or the until the top set.
Sprinkle frittata with cheese.
Let stand 5 minutes before cutting.
1 Tbs. Vegetable oil
4-6 potatoes, peeled and shredded
Salt & Pepper (to taste)
1/4th tsp. garlic powder
4 oz. turkey sausage, quartered lengthwise and sliced crosswise
6-8 eggs, beaten
1/3 cup Salsa (mix Salsa into beaten eggs)
1 oz. Parmesan cheese, finely shredded
-----------------------------------------
1. Heat oil on medium in a large ovenproof nonstick skillet.
Add potatoes and sprinkle lightly with garlic, salt and pepper.
Cook until potatoes are lightly browned, stirring occasionally.
Press potatoes into a uniform layer.
2. Top potatoes evenly with turkey and egg.
Cook, uncovered, for 5 minutes, occasionally tilting skillet and lifting frittata around the edges with a spatula to allow uncooked mixture to flow underneath.
3. Turn on broiler. Broil egg mixture 4 to 5 inches from the heat for 2 to 4 minutes, or the until the top set.
Sprinkle frittata with cheese.
Let stand 5 minutes before cutting.
Mashed Potato & Meatloaf Casserole
I made this tonight ~and it was great!!! Do try!
It's a bit loaded with calories for me but damn if comfort food isn't saying "let me comfort you."
Obviously, comfort food wins -this time.
Potato Filling:
2 pound(s) (4 large) baking potatoes, peeled and cut into 1-inch chunks
1/2 cup(s) sour cream or plain yogurt
1 tablespoon(s) unsalted butter
1/2 teaspoon(s) salt
1/8 teaspoon(s) pepper
1 egg
1/4 cup(s) fresh basil, cilantro, or parsley, chopped
1 tablespoon(s) sesame seeds
Meat Loaf Shell:
1 tablespoon(s) olive or vegetable oil
2 onions, chopped
1 clove(s) garlic, minced
1 teaspoon(s) dried oregano, crumbled
1/2 teaspoon(s) dried basil, crumbled
1 pound(s) lean ground beef or meat loaf mixture
2 eggs
1/2 cup(s) plain dry breadcrumbs
1/2 cup(s) tomato sauce
1/4 cup(s) parsley, fresh basil, or cilantro, chopped
1/4 cup(s) dry white wine
1 tablespoon(s) cider vinegar or fresh lemon juice
1 teaspoon(s) salt
1/4 teaspoon(s) pepper
Directions:
1.
Place potatoes in large pot of salted water. Bring to boil over high heat; reduce heat, partially cover, and simmer 15 to 20 minutes until tender.
2. Meanwhile, start meat loaf shell. Heat oven to 350 degrees F. Grease a shallow 2-quart casserole. In medium skillet, sauté onions in oil 5 minutes over medium heat. Add garlic, oregano, and dried basil; cook 1 minute. Spoon into large bowl and cool about 10 minutes.
3. Crumble meat into onion mixture. Add eggs, breadcrumbs, tomato sauce, fresh basil, wine, vinegar, salt, and pepper. Mix just until thoroughly combined. Place in casserole, and press over bottom and up sides to make a shell.
4. Drain potatoes well. Place in medium bowl. Beat in sour cream, butter, salt, and pepper. Add egg and beat until fluffy. Beat in basil. Fill center of shell with mashed potatoes; sprinkle with sesame seeds. Bake 50 to 60 minutes until potatoes puff and are lightly browned. Let stand at least 15 minutes before serving.
Tips & Techniques:
Variations: Use all ground beef or half ground chicken or turkey. If using parsley in meat loaf shell, you can add 1/2 cup pimento-stuffed chopped green olives.To reheat: If room temperature, bake 40 minutes at 350 degrees F; if cold, 55 minutes.
It's a bit loaded with calories for me but damn if comfort food isn't saying "let me comfort you."
Obviously, comfort food wins -this time.
Potato Filling:
2 pound(s) (4 large) baking potatoes, peeled and cut into 1-inch chunks
1/2 cup(s) sour cream or plain yogurt
1 tablespoon(s) unsalted butter
1/2 teaspoon(s) salt
1/8 teaspoon(s) pepper
1 egg
1/4 cup(s) fresh basil, cilantro, or parsley, chopped
1 tablespoon(s) sesame seeds
Meat Loaf Shell:
1 tablespoon(s) olive or vegetable oil
2 onions, chopped
1 clove(s) garlic, minced
1 teaspoon(s) dried oregano, crumbled
1/2 teaspoon(s) dried basil, crumbled
1 pound(s) lean ground beef or meat loaf mixture
2 eggs
1/2 cup(s) plain dry breadcrumbs
1/2 cup(s) tomato sauce
1/4 cup(s) parsley, fresh basil, or cilantro, chopped
1/4 cup(s) dry white wine
1 tablespoon(s) cider vinegar or fresh lemon juice
1 teaspoon(s) salt
1/4 teaspoon(s) pepper
Directions:
1.
Place potatoes in large pot of salted water. Bring to boil over high heat; reduce heat, partially cover, and simmer 15 to 20 minutes until tender.
2. Meanwhile, start meat loaf shell. Heat oven to 350 degrees F. Grease a shallow 2-quart casserole. In medium skillet, sauté onions in oil 5 minutes over medium heat. Add garlic, oregano, and dried basil; cook 1 minute. Spoon into large bowl and cool about 10 minutes.
3. Crumble meat into onion mixture. Add eggs, breadcrumbs, tomato sauce, fresh basil, wine, vinegar, salt, and pepper. Mix just until thoroughly combined. Place in casserole, and press over bottom and up sides to make a shell.
4. Drain potatoes well. Place in medium bowl. Beat in sour cream, butter, salt, and pepper. Add egg and beat until fluffy. Beat in basil. Fill center of shell with mashed potatoes; sprinkle with sesame seeds. Bake 50 to 60 minutes until potatoes puff and are lightly browned. Let stand at least 15 minutes before serving.
Tips & Techniques:
Variations: Use all ground beef or half ground chicken or turkey. If using parsley in meat loaf shell, you can add 1/2 cup pimento-stuffed chopped green olives.To reheat: If room temperature, bake 40 minutes at 350 degrees F; if cold, 55 minutes.
Mac & Chees with Broccoli Trees
A little man approving home run! ^.^
*Ingredients:
1 package(s) (16 ounces)pasta shells
2 tablespoon(s) margarine or butter
3 tablespoon(s) all-purpose flour
1 teaspoon salt
1/4 teaspoon(s) ground black pepper ground nutmeg
3 1/2 cup(s) 1% milk
6 ounce(s) (1 1/2 cups)sharp cheddar cheese, shredded
1/3 cup(s) grated Parmesan cheese
1 package(s) (10 ounces) frozen broccoli (Steamfresh)
*Directions:
1. Heat large saucepot of salted water to boiling over high heat; add pasta and cook as label directs.
2. Meanwhile, in 3-quart saucepan, melt margarine over medium heat. With wire whisk, stir in flour, pepper, nutmeg, and 1 teaspoon salt; cook 1 minute, stirring constantly. Gradually whisk in milk and, stirring constantly, cook over medium-high heat until sauce boils and thickens slightly. Boil 1 minute, stirring.
3. Remove saucepan from heat; stir in cheeses just until melted. Use immersion blender to blend mixture in saucepan until smooth. (Or, in blender at low speed, with center part of cover removed to allow steam to escape, blend sauce mixture in small batches until smooth. Pour sauce into bowl after each batch.)
4. Cook the broccoli (I buy "steamfresh" the veggie bags you just pop into the microwave for 4 to 5 minutes for awesome veggies every time). Carefully open bag and drain in Colander. Set aside in bowl
5. Drain Pasta in colander; Return pasta mixture to saucepot; stir in cheese sauce.
Enjoy!
I usually serve this with cubed chicken breast for a kiddie friendly dinner.
**edited to add: I love adding cherry tomatoes in my bowl, the boys don't really care for them but I think it brings out a lovely flavor. :)
*Ingredients:
1 package(s) (16 ounces)pasta shells
2 tablespoon(s) margarine or butter
3 tablespoon(s) all-purpose flour
1 teaspoon salt
1/4 teaspoon(s) ground black pepper ground nutmeg
3 1/2 cup(s) 1% milk
6 ounce(s) (1 1/2 cups)sharp cheddar cheese, shredded
1/3 cup(s) grated Parmesan cheese
1 package(s) (10 ounces) frozen broccoli (Steamfresh)
*Directions:
1. Heat large saucepot of salted water to boiling over high heat; add pasta and cook as label directs.
2. Meanwhile, in 3-quart saucepan, melt margarine over medium heat. With wire whisk, stir in flour, pepper, nutmeg, and 1 teaspoon salt; cook 1 minute, stirring constantly. Gradually whisk in milk and, stirring constantly, cook over medium-high heat until sauce boils and thickens slightly. Boil 1 minute, stirring.
3. Remove saucepan from heat; stir in cheeses just until melted. Use immersion blender to blend mixture in saucepan until smooth. (Or, in blender at low speed, with center part of cover removed to allow steam to escape, blend sauce mixture in small batches until smooth. Pour sauce into bowl after each batch.)
4. Cook the broccoli (I buy "steamfresh" the veggie bags you just pop into the microwave for 4 to 5 minutes for awesome veggies every time). Carefully open bag and drain in Colander. Set aside in bowl
5. Drain Pasta in colander; Return pasta mixture to saucepot; stir in cheese sauce.
Enjoy!
I usually serve this with cubed chicken breast for a kiddie friendly dinner.
**edited to add: I love adding cherry tomatoes in my bowl, the boys don't really care for them but I think it brings out a lovely flavor. :)
Crockpot Cooking: Split Pea Soup
Left over Ham??? Have I got the solution for you! ;)
Crock Pot Split Pea Soup
Ingredients:
1 (16 ounce) package dried split peas, rinsed
2 cups diced ham
3 carrots, peeled and finely sliced
1 yellow onion, minced
2 stalks celery, plus leaves, finely diced
2 garlic cloves, minced
2 bay leaves
1 tablespoon seasoning salt (Kirklands Signiture seasoning salt is awesome)
1/2 teaspoon fresh pepper
1/4 teaspoon thyme
1/4 teaspoon dry mustard*
1/4 cup dry red wine*
1 1/2 quarts hot water
Directions:
1. Layer ingredients in crockpot.
2. Pour in water, so don't stir.
3. Cover and cook on high 4-5 hours or on low for 8-10 hours.
4. Remove Bay leaves.
5. Let cool so you do not burn the bejeezus out of your mouth. ;)
ingredients marked with "*" are optional as in if you don't have them, you can make this anyways and it will come out great, but if you do have them, do not hesitate to use them, you can taste the difference.
Crock Pot Split Pea Soup
Ingredients:
1 (16 ounce) package dried split peas, rinsed
2 cups diced ham
3 carrots, peeled and finely sliced
1 yellow onion, minced
2 stalks celery, plus leaves, finely diced
2 garlic cloves, minced
2 bay leaves
1 tablespoon seasoning salt (Kirklands Signiture seasoning salt is awesome)
1/2 teaspoon fresh pepper
1/4 teaspoon thyme
1/4 teaspoon dry mustard*
1/4 cup dry red wine*
1 1/2 quarts hot water
Directions:
1. Layer ingredients in crockpot.
2. Pour in water, so don't stir.
3. Cover and cook on high 4-5 hours or on low for 8-10 hours.
4. Remove Bay leaves.
5. Let cool so you do not burn the bejeezus out of your mouth. ;)
ingredients marked with "*" are optional as in if you don't have them, you can make this anyways and it will come out great, but if you do have them, do not hesitate to use them, you can taste the difference.
Easy Schmeasy Meatloaf
New Meatloaf recipe...
Ingredients
1 1/2 pounds ground beef
1 cup bread crumbs
1 onion, diced
1 egg, lightly beaten
1 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon dry mustard
1 (8-ounce) cans tomato sauce
1/4 cup barbecue sauce
2 tablespoons Worcestershire sauce
1/2 cup milk
Sauce
1/4 cup tomato sauce,
2 teaspoons vinegar,
2 tablespoons brown sugar,
2 teaspoons Worcestershire sauce
Directions
Preheat oven to 350 degrees F.
Mix all of the ingredients. Form mixture into a loaf and place it in a shallow pan. Then, stir together the sauce ingredients. Pour this sauce over the meatloaf. Bake for 1 hour, at 350 degrees.
Ingredients
1 1/2 pounds ground beef
1 cup bread crumbs
1 onion, diced
1 egg, lightly beaten
1 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon dry mustard
1 (8-ounce) cans tomato sauce
1/4 cup barbecue sauce
2 tablespoons Worcestershire sauce
1/2 cup milk
Sauce
1/4 cup tomato sauce,
2 teaspoons vinegar,
2 tablespoons brown sugar,
2 teaspoons Worcestershire sauce
Directions
Preheat oven to 350 degrees F.
Mix all of the ingredients. Form mixture into a loaf and place it in a shallow pan. Then, stir together the sauce ingredients. Pour this sauce over the meatloaf. Bake for 1 hour, at 350 degrees.
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