For the crust:
Graham crackers (20-22 squares) crushed until fine, about 1 1/4 c.
2 tbsp. sugar
1/2 tsp. salt
3/4 stick butter, melted
Mix crumbs and sugar. Stir into melted butter. Mix well. Press firmly on bottom and sides of 9 inch pie pan. Chill 1 hour before filling or bake crust in oven 375 degrees about 7 minutes. Cool
For the filling:
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
2 C fresh pumpkin puree
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 graham cracker crust
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
POUR into pie shell.
BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving
Friday, October 30, 2009
This recipe is from Family Circle magazine.I liked the bread crumb topping.
1 pound linguine
1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, chopped
3 cans (6.5 ounces each) chopped clams
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup plain bread crumbs
1. Cook linguine 11 minutes. Drain and return to pot.
2. Meanwhile, heat 1/2 tablespoon oil in a 10-inch nonstick skillet over medium heat. Add onion and garlic; sauté 5 minutes.
3. Strain liquid from clams and add liquid to skillet, reserving clams. Add parsley, oregano, basil, pepper flakes, salt and pepper to pan. Simmer 5 minutes then stir in clams; cook 2 minutes. Stir into pasta in pot; toss to mix. Cover to keep warm.
4. Heat remaining 1/2 tablespoon oil in a small skillet over medium-high heat and add bread crumbs. Cook, stirring, for 2 minutes or until lightly browned. Sprinkle over pasta and gently toss. Serve immediately.
Thursday, October 29, 2009
This recipe is from www.recipezaar.com
1 lb. bread dough
1/4 teaspoon butter, melted
herbs or spices, to taste
pimiento, for tongue
sliced black olives, for eyes
1Preheat the oven to 350 degrees.
2Spray each skewer with non-stick spray.
3Wrap each breadstick around the skewer and flatten out the end a bit.
4You will have to work with the dough a bit, but place 2 black olives on the top for eyes and a small piece of pimiento in the "mouth" for the tongue.
5Bake on a prepared baking sheet for approximately 20 minutes or until the breadsticks are golden brown.
6Remove from the oven and immediately brush with the melted butter and sprinkle with the herbs/spices of your choice. Let cool.
7If desired, slide the skewers off the bread or serve with the skewers in for easy handling.
Tuesday, October 27, 2009
This is what I received today!
Have you signed up for General Mills Pssst program? I highly recommend doing so. You'll have the opportunity to sample products and also be sent money saving coupons. You will also be asked to provide feedback for the products you sample. Go HERE to sign up for this wonderful program!
This soup was very tasty and filling. The recipe comes from www.allrecipes.com
1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
crushed tortilla chips (optional)
Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
In a crockpot place 3 chicken breasts and cover completely with chicken broth. Cook on low for 4-6 hours. Let cool and shred. Set aside chicken both in a stockpot. Add to the stock pot 4 carrots, chopped, 1 onion chopped, 4 ribs of celery , chopped, 2 small cello containers of baby spinach and shredded chicken. Cook on a low simmer for 4-6 hours. Prior to serving boil alphabet noodles or 1 lb. of your choice of pasta, drain and set aside. When you are ready to serve the soup, beat 3 eggs and slowly pour into the soup do not stir for a few minutes. Add salt and pepper to taste. when you are ready to serve, place past in each bowl, soup and garnish with grated cheese.
Sunday, October 25, 2009
3/4 cup sugar
3 tablespoons cornstarch
3/4 cup whole milk
1 (15 ounce) container ricotta cheese
1 tablespoon grated orange zest
1 tablespoon sweet marsala wine (optional)
1 1/2 teaspoons vanilla extract
1/2 cup miniature semisweet chocolate chips
1 (18 1/4 ounce) package plain white cake mix
1 cup whole milk
8 tablespoons butter, melted
3 large eggs
2 teaspoons vanilla extract
8 tablespoons butter, softened
3 3/4 cups confectioners' sugar
3-4 tablespoons milk
2 teaspoons vanilla extract
1For filling, place sugar and cornstarch in saucepan and stir in the milk. Cook over low heat, whisking constantly, until mixture thickens and is bubbly, 5 minutes. Remove pan from heat and let mixture cool slightly. Place ricotta cheese in large bowl and blend with mixer on low speed until creamy, 1 minute. Fold in cooled milk and sugar mixture, orange zest, Marsala wine, if desired, and vanilla. Blend with mixer on low speed until well combined, 1 minute. Fold in chocolate chips. Set bowl in refrigerator, covered, while you bake the cake.
2Preheat oven to 350°F Generously grease and flour two 9 inch round cake pans.
3Place cake mix, milk, melted butter, eggs, and vanilla in large mixing bowl. Blend with mixer on low speed for 1 minute. Stop machine and scrape down sides of bowl. Increase mixer speed to medium, beat 2 minutes more, scraping sides down again if needed. The batter should look well combined. Divide the batter between the prepared pans. Place pans in oven.
4Bake cakes until they look golden brown and spring back when lightly pressed with your finger, 27-29 minutes. Remove pans from oven and place on wire rack to cool for 10 minutes. Run a dinner knife around the edge of each layers and invert each onto wire rack. Allow to cool completely, 30 minutes more.
5Meanwhile, prepare buttercream frosting.
6Place butter in mixing bowl, blend with mixer on low speed until fluffy, 30 seconds. Stop machine and add confectioners' sugar, 3 T. milk, and vanilla. Blend with mixer on low speed until sugar is incorporated, 1 minute. Increase mixer speed to medium and beat until light and fluffy, 1 minute more. Blend in up to 1 T. milk if the frosting seems too stiff.
7When the cake layers are cool, slice each in half horizontally using a serrated bread knife. Place the bottom of one layer, cut side up, on platter and frost with a third of the Cannoli filling. Top with the top of the first layer, cut side down, and frost with another third of Cannoli filling. Top with the bottom of the second layer, cut side up, and frost with the remaining third of the Cannoli filling. Place the top of the second layers, cut side down, on top of the filling. Spread the frosting on the top and sides of the filled cake with clean, smooth strokes. Chill at least 30 minutes before slicing and serving.
Friday, October 23, 2009
I served this last night with the quinoa. I found the recipe at www.jif.com
2 tablespoons Crisco® Pure Canola Oil
• 3 to 4 cloves garlic, minced
• 1 1/2 cups chopped onion
• 1 cup chopped red bell pepper
• 1 cup shredded carrots
• 1 1/2 pounds pork tenderloin, cut into 1/2 inch cubes
• 1/2 tablespoon paprika
• 1/2 tablespoon sugar
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper, or to taste
• Salt and pepper
• 4 cups chicken broth
• 1 cup Jif® Extra Crunchy Peanut Butter
• Hot cooked rice
• 1/2 cup dry roasted peanuts, chopped
• Thinly sliced green onions
1. HEAT oil in a large saucepan over medium heat. Add garlic, onion, bell pepper and carrots. Sauté about 2 minutes, stirring often.
2. ADD the pork, paprika, sugar, cumin and cayenne pepper. Add salt and pepper to taste. Brown pork on all sides.
3. POUR in chicken stock, scraping the bottom and sides of pan to deglaze it. Add peanut butter; bring to a boil, stirring constantly. Reduce heat and simmer, stirring occasionally, about 15-20 minutes until the pork is tender.
4. SEASON with additional salt and pepper, if desired. Serve over rice, topped with sliced green onions and chopped peanuts
This recipe was really tasty. The recipe is from www.allrecipes.com
1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro
Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.
Thursday, October 22, 2009
Monday, October 19, 2009
1/2 cup butter
1-1/2 cups graham cracker crumbs
1 can (14-oz.) sweetened condensed milk
1 1/2 cups butterscotch chips
1 cup chocolate chips
1-1/2 cups flaked coconut
1 cup white chocolate chips
Preheat oven to 350 degrees. Place butter in 9x13-inch baking dish and melt in oven. Sprinkle graham cracker crumbs evenly over butter. Pour sweetened condensed milk evenly over crumbs, keeping at least 1/2 inch from the edge. Evenly layer the rest of the ingredients. Press down with fork to help it all stick together a little better. Bake for 25 minutes or until golden around the edges.
2lb. Jimmy Dean breakfast sausage crumbled, cooked and drained
1 C sliced jalapenos
1 c butter
3 cloves garlic, chopped
2 8oz. packages cream cheese
1 C chicken broth
3 C whole milk
1 1/2 C grated Parmesan cheese
salt and pepper to taste
1 lb. pasta cooked and drained
Melt butter and saute garlic. When the butter is melted add both packages of cream cheese. Stir until combined. Add milk and broth. When the mix is combined add cheese and peppers. Stir in the sausage and pasta. Season with salt and pepper. Serve with extra grated cheese.
Saturday, October 17, 2009
Thursday, October 15, 2009
Today is the feast of Saint Teresa of Avila so we made Saint Teresa's Bread.
2 cups milk
3 tablespoons sugar
1 cinnamon stick
1 lemon peel, piece
12 slices Italian/French bread (a little stale) 1/2-3/4 inch thick
Pinch of salt
Cinnamon-sugar for sprinkling
Olive oil for frying
Combine the milk with the sugar, cinnamon, and lemon peel. Simmer gently for 5 to 10 minutes, until the milk has become well flavored. Place the bread in a large flat dish or pan, and strain the milk over it.
Beat the eggs in a shallow bowl with a pinch of salt. With a spatula, lay the slices of bread in the egg, turning them to coat both sides. Beat additional eggs and salt together if necessary to finish coating bread slices. Fry the bread in the olive oil until it is browned and crusty on both sides.
Sprinkle with cinnamon sugar and powdered sugar.
Monday, October 12, 2009
In a skillet with 1 T olive oil, saute 1 medium onion , chopped. Add 3 cloves garlic , chopped, 1T Coleman's powdered mustard, 2 tsp. paprika, 2 tsp. cumin, 1 tsp. cayenne pepper, 2 C ketchup, 1/4 C brown sugar, 1/3 C Worcestershire sauce, 1/4 C apple cider vinegar, 1 1/2 C water, 1 T molasses and salt and pepper to taste. Bring to a boil and drop temperature to simmer for 15-20 minutes. Place in the crockpot with a 2lb. boneless pork tenderloin. Cook on high for 5 hours, shred with 2 forks ( in the crockpot) mix with the sauce and cook on low for 30 minutes.
In a crockpot place: 2 bags of Kraft caramels and 2 T milk. Cover and cook on hign for 1-2 hours, stirring occasionally. Meanwhile wash and completly dry the apples. Place a popsicle stick or lolipop stick in the bottom of the apple. when the carmel is ready ladle the carmel over the apple and swirl to coat. You can then roll the apples in sprinkles, candy or chopped nuts.
Friday, October 9, 2009
1/2 cup fresh orange juice
1/4 cup fresh lime juice
1/4 cup dark rum
1 medium onion, thinly sliced
6 garlic cloves, minced
2 teaspoons dried oregano
2 teaspoons ground cumin
2 teaspoons salt
1 bay leaf, crumbled
1/2 teaspoon ground black pepper
4 12-ounce pork tenderloins
Fresh cilantro sprigs
PreparationMix first 10 ingredients in large resealable plastic bag. Add pork to marinade. Close bag and turn pork to coat. Refrigerate overnight, turning pork once.
Preheat oven to 400°F. Transfer pork to baking pan; discard marinade. Roast until thermometer inserted into center of pork registers 150°F, about 25 minutes. Let pork stand 5 minutes. Cut pork crosswise into 1/2-inch-thick slices. Arrange on platter. Garnish with orange slices and cilantro sprigs and serve.
Thursday, October 8, 2009
2 teaspoons olive oil
1 cup diced onion
1 cup diced celery
6 cups reduced-sodium chicken or vegetable broth
2 cups mashed potatoes
8 ounces shredded Cheddar
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 teaspoon dry mustard
Hot sauce, optional
Add oil to a large pot set over medium-high heat. Add onion and celery and saute for 2 to 3 minutes, or until they start to soften. Add stock and mashed potatoes and bring to a simmer.
Using a hand blender or regular blender, puree soup until smooth (when using a regular blender, work in batches to prevent messy cleanups!). Add Cheddar, salt, white pepper, dry mustard and hot sauce. Stir to combine and allow the cheese to melt.
1-1/2 lbs. ground beef 93% lean
2 Tbs olive oil
1 medium size onion,finely chopped
3 medium size carrots,finely chopped
1 can (15oz) tomato sauce
3 c beef broth
2 c chicken broth
1 can of green beans,drained
1 can corn, drained
2 c uncooked alphabet noodles or other small pasta shapes
Sprinkle beef with salt and peper. Heat oil in large non-stick skillet over high heat. Add beef,a few pieces at a time and cook 2 mins per side. Transfer to slow cooker.
Add onions and carrots to skillet,saute 3mins.
Transfer contents of skillet to slow cooker and add tomato sauce,beef broth,chicken broth and green beans. Cover and cook on low for 5 to 6 hours. Remove the cover and add corn, beans and noodles. Cover and cook for additional 45 mins before serving.
Serve with grated Parmesan cheese.
This recipe is rom Taste of Home Magazine. Excellent sauce, i only wish i made more of the sauce!
3/4 cup chopped onion
2 tablespoons vegetable oil
1 cup ketchup
1/2 cup water
1/2 cup cider vinegar
2 tablespoons sugar
2 tablespoons Worcestershire sauce
2 tablespoons honey
2 teaspoons ground mustard
2 teaspoons paprika
3/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon hot pepper sauce
1 large lemon, sliced
2-1/2 to 3 pounds miniature hot dogs or smoked sausage links
In a saucepan, saute onion in oil until tender. Stir in the next 11 ingredients. Add lemon. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened, stirring occasionally. Discard lemon slices. Place hot dogs in a 13-in. x 9-in. baking dish. Top with sauce. Bake, uncovered, at 350° for 18-20 minutes or until heated through. Keep warm; serve with toothpicks. Yield: 25-30 servings.
Wednesday, October 7, 2009
Taken from Catholic Cuisine:
Today is Feast of Our Lady of the Rosary. It is named so because of the Battle of Lepanto which was a great Catholic victory over the Turks on this day back in 1571. Victory is said to have been achieved due to the faithful praying the Rosary. Many families celebrate this feast with a family rosary.
Maryan Vander Woude shares an absolutely fabulous recipe, in the Autumn edition of Faith and Family, for celebrating this feast. She quite creatively turns twice baked potatoes into darling sailing vessels reminding us of the Battle of Lepanto, the origin of this feast. More facts about the history of this feast are below...
Our Lady’s Victory Vessels
8 large baked potatoes
1 cup grated cheddar cheese
1/2 cup bacon bits (optional)
1/3 cup butter
1/2 cup sour cream
2/3 cup milk
salt and pepper
3 skewers 10 toothpicks (cut in half)
Preheat oven to 350 degrees. Bake potatoes for 1 hour. When potatoes are done, allow them to cool for 10 minutes. Carefully cut off the top skin of the potato. Gently scoop the flesh into a mixing bowl. Set the potato shells on a tray. Mix all the ingredients except cheese and bacon. Fill the potato shells and top with cheese and bacon. Bake in the oven at 350 degrees until cheese melts.
Cut nine rectangular pieces of paper to put on the skewers in honor of Our Lady. Decorate the “sails” with blue crosses, rosaries, or other Marian symbols. Insert toothpicks in the “hull” of the potato as the oars — 10 on each side.
* Note: If you are pressed for time, just decorate a plain baked potato!
An Excerpt from "Our Lady and Islam" (Source: EWTN)
The Battle of Lepanto
On October 7, 1571, a great victory over the mighty Turkish fleet was won by Catholic naval forces primarily from Spain, Venice, and Genoa under the command of Don Juan of Austria. It was the last battle at sea between "oared" ships, which featured the most powerful navy in the world, a Moslem force with between 12,000 to 15,000 Christian slaves as rowers. The patchwork team of Catholic ships was powered by the Holy Rosary of the Blessed Virgin Mary.
Knowing that the Christian forces were at a distinct material disadvantage, the holy pontiff, St. Pope Pius V called for all of Europe to pray the Rosary for victory. We know today that the victory was decisive, prevented the Islamic invasion of Europe, and evidenced the Hand of God working through Our Lady. At the hour of victory, St. Pope Pius V, who was hundreds of miles away at the Vatican, is said to have gotten up from a meeting, went over to a window, and exclaimed with supernatural radiance: "The Christian fleet is victorious!" and shed tears of thanksgiving to God.
What you may not know is that one of three admirals commanding the Catholic forces at Lepanto was Andrea Doria. He carried a small copy of Mexico's Our Lady of Guadalupe into battle. This image is now enshrined in the Church of San Stefano in Aveto, Italy. Not many know that at the Monastery of Our Lady of Guadalupe in Spain, one can view a huge warship lantern that was captured from the Moslems in the Battle of Lepanto. In Rome, look up to the ceiling of S. Maria in Aracoeli and behold decorations in gold taken from the Turkish galleys. In the Doges' Palace in Venice, Italy, one can witness a giant Islamic flag that is now a trophy from a vanquished Turkish ship from the Victory. At Saint Mary Major Basilica in Rome, close to the tomb of the great St. Pope Pius V, one was once able to view yet another Islamic flag from the Battle, until 1965, when it was returned to Istanbul in an intended friendly token of concord.
At Lepanto, the Victory over the Moslems was won by the faithful praying the Rosary. Even though they had superior numbers, the Turks really were overmatched. Blessed Padre Pio, the Spiritual Father of the Blue Army, said: "The Rosary is the weapon," and how right he was!
The Battle of Lepanto was at first celebrated liturgically as "Our Lady of Victory." Later, the feast of October 7th was renamed "Our Lady of the Rosary" and extended throughout the Universal Church by Pope Clement XI in 1716 (who canonized Pope Pius V in 1712).
And with that we are back to Fatima, Portugal where Our Lady, when asked her name, said: "I am the Lady of the Rosary." At Fatima, Our Lady taught us to pray the Rosary every day. Heaven presented its peace plan at Fatima and truly gave us hope for the world. Conversions were promised at Fatima: the conversion of sinners; the conversion of Russia; and what also appears to be the conversion of Islam.
In a skillet with 1 T olive oil, saute 1 red pepper, chopped and 1 onion, chopped. saute until the vegetables are tender, set aside to cool. In a large mixing bowl add:
2lb. Ground Round
1 cup crushed ritz crackers
salt and pepper to taste
a few dashes of granulated garlic
1 T chopped
Mix together and for into a loaf. Spray a crockpot with cooking spray. place meatlof into the crockpot. Drain the mushrooms and add around the meatloaf.Now add the beef broth around the meatloaf. Cook on high for 3 hours and low for 3.
3 small cans mushroom
3 C beef broth
Monday, October 5, 2009
Sunday, October 4, 2009
For the meatbals mix together in a large bowl:
2 lb. ground round
1 T Montreal seasoning
2 dashes of granulated garlic
1C Italian style bread crumbs
salt and pepper to taste
3 T fresh parsley chopped
3T capers, drained and chopped
Mix together and fry in batches. i then added the meatballs to about 5 C of homemade Puttanesca sauce and cooked in the crockpot for 4 hour on low.
In a soup pot melt 3T butter. Whisk in 3T whole whet flour. Cook for 2-3 minutes. Whisk in 2 C heavy cream and 3 C whole milk until blended. Stir in 3 C boiled cubed potatoes, 4 sliced of cooked bacon, chopped, and 4 chopped scallions. Reduce heat to low and simmer for 2 hours. Using immersion blender, blend soup to desired consistency. Add 1 C chopped, boiled potatoes and cook on low to heat potatoes through. Season to taste with salt and pepper. Garnish with shredded cheddar cheese.
Saturday, October 3, 2009
I adapted the recipe from here
10 wide lasagna noodles ( I used the no boil noodles, soaked for about 5 minutes in boiling water)
2 (10 ounce) packages chopped frozen broccoli, thawed and drained ( I used fresh spinach)
1 (15 ounce) container ricotta cheese
2 cups shredded mozzarella cheese ( I used a cheese blend)
4 green onions, chopped
2 teaspoons dried basil
1/4 teaspoon ground nutmeg ( I omitted)
1 (32 ounce) jar spaghetti sauce
1/2 cup grated Parmesan cheese
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain and rinse.
In a large bowl combine broccoli, ricotta cheese, mozzarella cheese, green onions, basil and nutmeg.
Spread about 1/2 cup of the broccoli mixture along each noodle. Roll noodles to form spirals. Place in prepared dish. Spoon spaghetti sauce on and around spirals, and top with Parmesan cheese.
Bake in preheated oven for 30 minutes.