Sunday, January 30, 2011

Crockpot Cream Of Asparagus Soup

3 pounds fresh asparagus
6 cups vegetable broth
1 white onion, chopped
2 baking potatoes
1 t black pepper
1/2 t seasoned salt
1 rind from a Pecorino cheese wedge
1 C milk

Wash and trim the woody ends off of the asparagus. Cut the rest of the asparagus into 2-inch-or-so chunks.

Add the asparagus to the crock, along with the chopped onion and potato  Pour in your broth and add the salt and pepper. Add cheese rind.
Cover and cook on low for 7-9 hours, or on high for 3-5.
30 minutes before serving, remove cheese rind. Puree with an immersion blender and add the milk.

Crab Bisque

2 C crab meat

2 quarts vegeatble broth
2 C water
1 small onion, chopped
4 stalks celery, chopped
2 medium potatoeds, peeled and chopped
2T dried  Italian parsley
1/2 tsp.  dried Coleman's  mustard
2 tsp. prepared mustard
4 T chopped pimento
 1/2 teaspoon coarse ground pepper
 4 fresh  bay leaves
1 C pureed tomato sauce
1 C heavy cream
1/2 cup unsalted butter
 1/4 teaspoon thyme
 1/2 teaspoon basil
 1/4 teaspoon marjoram
2 T Old Bay seasoning

In a stockpot, place the butter and melt it. sautee the vegetables until they are softened. Add seasonings. Add broth and water. Cook on a low simmer for 8 hours. Thirty minutes before serving add the crabmeat and heavy cream. Heat through and serve.

John's Busy Town Cake

I would not make this cake again, it was too dense. The frosting was liked by everyone.
1 cup butter

1 1/2 cups white sugar

8 egg yolks

3/4 cup milk

1 1/2 teaspoons vanilla extract

2 cups cake flour

2 teaspoons baking powder

1/2 teaspoon salt


1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8 inch round pans. Sift together the flour, baking powder and salt. Set aside.

2.In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pans.

3.Bake in the preheated oven for 25 to 30 minutes, or until tops spring back when lightly tapped. Cool 15 minutes before turning out onto cooling racks.
Quick Buttercream Frosting
1/2 cup (4 ounces) unsalted butter or non-transfat vegetable shortening (we used 1/4 cup of each)

pinch of salt

1 tablespoon meringue powder

1 teaspoon vanilla extract

2 1/2 to 3 cups (10 to 12 ounces) confectioners' sugar or glazing sugar

2 to 4 tablespoons (1 to 2 ounces) milk

Cream together the butter and/or shortening until fluffy. beat in the salt, meringue powder, and the vanilla. Add the confectioners' or glazing sugar, 2 tablespoons of the milk, and beat well.

Scrape the sides and bottom of the bowl. Adjust the consistency of the frosting as needed by adding more confectioners' sugar or milk. If you're not going to use the frosting right away, keep it at room temperature, covered, to prevent it from developing a dry crust.Yield: 2 1/2 cups

Loose Meat Crockpot Sandwiches

In a crockpot place:
1 lb. ground beef
1 lb. ground turkey
1 onion finely diced
2 tsp. sea salt
2 T sugar
2 T yellow mustard
2 T apple cide vinegar
4 C beef broth
Mix well. Cover and cook on low for 8-10 hours. Stir well before serving. Scoop onto hamburger buns and serve with desired toppings ( pickles, lettuce, tomatoes, mustard)

Crockpot Apple Dumplings

2 cans refrigerated crescent rolls
2 granny smith apples
1 stick of butter
1 cup white sugar
1 t vanilla
1 t cinnamon
1 cup Mountain Dew

Spray your crock insert with cooking spray.( I did not do this, what a mess!)
Roll out the little triangles for thecrescent rolls and fill each one with an apple slice or two and roll it up.

Pile crockpot  with all of the dumplings.

Melt the stick of butter , and stir in the cup of sugar, and the cinnamon and vanilla. Pour over the dumplings, making sure to get down in the nooks and crannies.

Then add 1 cup of Mountain Dew.

Prop lid open with a wooden spoon or chopstick and cook on high for 4-5 hours, or until the dough is brown and cooked through.
Serve with vanilla ice cream or whipped cream.

Romeo Salta Peppers, Olives and Anchovy

In a large skillet place 1/2 C olive oil. Melt 1 tube of anchovy paste. Fry 2 lb. of sweet peppers . Add 1C chopped kalamata olives. season with salt and pepper.

Jelly Doughnut Holes

1/2 cup sugar

1/2 tsp ground cinnamon

4 cups canola oil

1 can (16.3 oz) large refrigerated biscuits (we used Pillsbury Grands!)

1/2 cup strawberry jelly or jam

Recipe Preparation

1. In a bowl, combine the sugar and cinnamon; set aside.

2. Heat the oil in a 10-in. skillet over medium-low heat. While the oil is heating, form the doughnuts. Separate dough into 8 biscuits and flatten them into 31⁄4-in. rounds. Using a 11⁄2-in. round cookie cutter, cut 3 circles from each round. With sharp knife, slice horizontally (parallel to cutting board) through centers—do not cut all the way through—and open like a book. Spoon 1⁄4 tsp jelly onto one side, fold dough over and pinch edges to seal. After assembling 8 holes, test the oil with a scrap of dough. When the oil is hot enough, bubbles will appear around the dough’s edge.

3. Working in batches, fry holes until golden brown, about 1 to 11⁄2 minutes per side; transfer to a paper towel–lined plate. While doughnuts are still warm, toss them in the cinnamon-sugar mixture. Serve warm or at room temperature.

For full-size cinnamon-sugar doughnuts: Using a 1-in. round cookie cutter, cut out center of each biscuit (reserve the center dough for “holes”). Fry doughnuts and holes, then coat with cinnamon-sugar.

For chocolate-glazed doughnuts: Omit the cinnamon-sugar mixture, and, in a medium bowl, stir together 1 cup confectioners’ sugar, 1/4 cup unsweetened cocoa powder, 3 Tbsp melted butter and 2 to 3 Tbsp water until smooth. After frying, dip top half of doughnuts in glaze; refrigerate until set. Serve at room temperature.

For full-size jelly doughnuts: Use 1 can buttermilk biscuits and slice centers of biscuits as directed. Fill each with 1 tsp jelly; pinch edges to seal. Fry and coat in cinnamon-sugar.

Saturday, January 22, 2011

Sour Cream Waffles

1 cup cake flour

1 1/2 teaspoons baking powder

Dash salt

1 teaspoon sugar

1 teaspoon baking soda

3 eggs, separated

2 cups sour cream

1. In a medium mixing bowl, whisk together the cake flour, baking powder, salt, sugar and baking soda.

2. In a small bowl, mix the egg yolks and sour cream until smooth and whisk them into the dry ingredients.

3. Beat the egg whites until stiff but not dry. Stir approximately one-third of the egg whites into the sour cream mixture to lighten it, then gently fold the remaining egg whites into the batter. Bake according to manufacturer's instructions for your waffle maker. Serve immediately; they will soften on standing.

Each of 16 waffles: 108 calories; 3 grams protein; 8 grams carbohydrates; 0 fiber; 7 grams fat; 4 grams saturated fat; 52 mg. cholesterol; 162 mg. sodium.

Crockpot Herbed Feta Cheese

Place 1 8 oz. block of feta into a small crockpot. In a small bowl combine: 1/4 tsp. red pepper flakes, 1/4 tsp. dried oregano, 1 T extra virgin olive oil and 1 T fresh lemon juice. Mix and pour over the top of the feta cheese. Cover and cook on low for 2-3 hours or until the cheese is quite soft but still in block form.  Lift out of the crock and serve with acumulated juices. Serve fresh bread or crackers to accompany.

Pulled Pork with Sauerkraut

4 pounds pork tenderloin

1teaspoon dry mustard

2 teaspoons dried thyme
2 teaspoons dried sage

4 teaspoons paprika

1 teaspoon kosher salt

1 teaspoon black pepper

1 cup diced carrot
2 C  sauerkraut (rinsed and drained)

8 rolls for serving

Use a 6-quart slow cooker. Put the roast into the bottom or your cooker. In a mixing bowl, combine the dried spices: mustard, thyme, sage, paprika, salt, pepper.

Rub these spices on all sides of the roast. Put the shredded carrot and  sauerkraut into the empty bowl, and stir to combine. Then pour all contents on top of the spiced roast.

Cover and cook on  highfor 8 to 10 hours, or until the meat shreds easily with two forks

Shred the meat completely, and stir well. Serve as is in a bowl, or serve spooned into toasted rolls.


Crockpot Meatloaf

2 pounds ground beef
1 small onion, chopped
2 pieces  fully cooked Sicilian sausage
1/2 teaspoon oregano
1/2 teaspoon parsley
1/2 teaspoon paprika
1/2 teaspoon kosher salt
1/4 teaspoon pepper
2 eggs, lightly beaten

Use a 7-quart slow cooker. I put a glass loaf pan into the slow cooker and baked the meatloaf in it (no need to add water, just put the loaf pan into the crock), you can make the meatloaf right in the crockpot if you would like.
Chop the sausage into pieces and place  it in a mixing bowl with the ground meat, all the spices and the beaten eggs. Mix well. Place the mixture into the loaf pan and place inside the crockpot. Cook on low for 6-8 hours, or on high for 3 to 5 hours. You'll know the loaf is done when it's brown on the top and it starts to pull away from the sides. If you're not using the loaf pan, the meat will cook faster---check after 4 hours on low, 2 to 3 on high. 
Let the meatloaf rest with the crockpot off for 15 minutes before removing.

Sunday, January 16, 2011

Peanut Butter Chocolate Chunk Brownies

6 tablespoon unsalted butter

3/4 cup light brown sugar, packed

1/4 cup granulated sugar

2/3 cup chunky peanut butter

2 each eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

1/4 teaspoon salt

1 cup semisweet chocolate chunks

1/2 cup peanut butter chips


1. Preheat oven to 350 degrees. Line an 8-inch square baking pan with foil so that the foil comes up the sides of the pan and overhangs slightly.

2. In a medium saucepan over medium-low heat, melt the butter. When it's melted, remove the pan from the heat and whisk in the sugars and peanut butter until the ingredients are all incorporated. Let stand to cool slightly, about 5 minutes.

3. In a large mixing bowl, whisk the eggs, then whisk in the vanilla. When the peanut butter mixture has cooled, stir it into the eggs until smooth and incorporated. Stir in the flour and salt until incorporated, then stir in the chocolate chunks and peanut butter chips.

4. Spread the batter in the prepared pan, smoothing the top. Bake for 30 to 35 minutes, until just set. Place on a rack to cool.

5. When the brownies are cool, turn out onto a cutting board. Peel off foil, turn brownies over, and slice into 16 squares. Brownies will keep for several days stored in an airtight container.

Source: Hannaford fresh Magazine, January - February 2011

Molasses Sticky Buns

This recipe is from Taste of Home Magazine.


2 loaves (16 ounces each) frozen bread dough, thawed( iused homemade pizza dough)

1/3 cup butter, softened

1/2 cup sugar

1-1/2 teaspoons ground cinnamon


1 cup packed brown sugar

1/2 cup butter, cubed

1/2 cup water

1/4 cup molasses


Roll out each loaf of bread dough into a 10-in. square. Spread with butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over butter. Roll up jelly-roll style; pinch seams to seal. Cut each loaf into six slices.

For sauce, in a small saucepan, bring the brown sugar, butter, water and molasses to a boil. Pour into a greased 13-in. x 9-in. baking dish. Place rolls, cut side down, in molasses sauce.

Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 350° for 25-30 minutes or until golden brown. Cool in the pan for 5 minutes. Invert onto a platter. Serve.

Creamy Cannelini Bean and Swiss Chard Soup

1 1/2 cups cannelini beans soaked overnight

3 cups water

2 bay leaves

1 tsp. sea salt

2 T butter
2 onions, peeled and diced

3 garlic cloves, peeled and minced

2 bunches swiss chard, chopped

4 C water
4 sprigs fresh  rosemary
2 tsp. dried thyme

Sea salt and black pepper (to taste)

In a  pan saute the onion and garlic in butter. . Add the beans, water and swiss chard and seasoningsower Cover and simmer for four hours. Garnish with grated Pecorino Romano cheese.

Nacho Shells for January 13, The Commemoration of the Baptism of Jesus

32 to 36 Jumbo Shells (12-oz. package), uncooked

3/4 pound extra-lean ground beef

1.25-oz. package low-sodium taco seasoning mix

1 cup water

16-oz. can refried beans with chilies

1 cup low-fat cheddar cheese, shredded

3/4 cup mild, medium or hot picante sauce

8-oz. can low-sodium tomato sauce

2-oz. can sliced ripe olives, drained

1/2 cup thinly sliced green onions

Optional Garnishes:

Low-fat sour cream

Low-fat grated Cheddar cheese

Chopped jalapeños

Chopped cilantro



Prepare pasta according to package directions. While pasta is cooking, saute beef in a large skillet until browned; drain well. Add taco seasoning mix and water; simmer 5 minutes or until thickened. Stir in beans and cheese. Cook until smooth and well mixed. When pasta is done, drain well. Fill shells with beef mixture (1-2 tbsp. per shell).

Combine picante sauce and tomato sauce in a saucepan. Cook until heated, stirring occasionally.

Preheat oven to 350° F. Spread 1/2 cup sauce over the bottom of a 9 x 13-inch baking pan that has been coated with cooking spray. Place filled shells side by side on top of sauce; pour remaining sauce evenly over shells. Sprinkle with olives. Cover with aluminum foil; bake 35 to 40 minutes or until thoroughly heated. Sprinkle with green onions. Cover and let stand 5 minutes before serving. Serve immediately.

Garnish as desired. Serves 8.

Crispy English Potatoes

8 tablespoons solid vegetable shortening, cut into pieces

4 pounds large russet potatoes, peeled and cut into large chunks

Salt and pepper


Preheat oven to 375°F. Bring a large pot of water to a boil.

Put shortening in a large shallow baking dish and place on top rack of oven as it heats. In a large saucepan, cover potatoes with boiling water, add 1 tsp. salt and simmer over low heat for 10 minutes. Drain potatoes and return to pot. Cover pot and, wearing oven mitts, hold lid on firmly and shake pan up and down 2 or 3 times to roughen edges of potatoes.

Remove hot baking dish from oven and place over 2 burners on medium-high heat. Carefully transfer potatoes to dish and baste them with melted shortening. Return dish to oven and roast potatoes for 30 minutes, basting once during roasting time.

Raise oven temperature to 425°F. Using tongs, turn potatoes over and continue to cook until golden brown and crispy, about 20 to 30 minutes longer, turning them again halfway through so that all sides get crispy and brown. Remove potatoes from shortening, drain on paper towels, season with salt and pepper and serve.

Multigrain Crockpot Porridge

2 T butter
3/4 C uncooked brown rice

1/4 cup uncooked quinoa
2 C oats ( not quick cooking )
3 small granny smith apples, cored and diced, not peeled
2  teaspoons vanilla
1/3 C brown sugar
tiny pinch of Kosher salt

Use the butter ti butter the inside of the crock. In a small bowl mix together all of the remaining ingredients. Pour into the crock. Cook on low for 8 hours. Can add rasins and or cinnaomn also. This is also great with a drizzle of maple syrup on top.

Wednesday, January 12, 2011

Steel Cut Oats In the Crockpot

1 C steel oats
3 1/2 C water
1/4 C milk
3 T brown sugar
1 tsp. vanilla
butter to grease the pan
extra milk for serving
cinnamon for topping
fruit for serving

Use a 6 qt. slow cooker and an inserted 9x5x3-inch loaf pan. In a mixing bowl combine the oats, water, milk, vanilla and brown sugar. Pour the oat mix into   the buttered loaf pan. Place the oat mixture into the crockpot. Fill the base of the crockpot with water until it reaches halfway up the sides of the loaf pan. Cover and cook on low for 7-9 hours on low, or until the oatmeal has set. Serve with extra milk, cinnamon and fruit.

Spicy Clam Pasta

This recipe is from Cooking Light Magazine. The only change was, I used canned clams.

12 ounces uncooked linguine

3 tablespoons extra-virgin olive oil

1 teaspoon dried thyme

1 teaspoon crushed red pepper

6 canned anchovy fillets, chopped

4 garlic cloves, minced

1/3 cup dry white wine

1/4 cup clam juice

30 littleneck clams

2 tablespoons butter

1/2 cup chopped fresh parsley

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper


1. Cook the pasta according to package directions, omitting salt and fat. Drain.

2. Heat oil in a large saucepan over medium heat. Add thyme, red pepper, anchovies, and garlic; cook 2 minutes. Stir in wine and clam juice. Add clams; cover and cook 4 minutes or until shells open. Remove from heat; discard any unopened clam shells. Add cooked pasta, butter, and remaining ingredients to pan; toss well

Sunday, January 9, 2011

Dried Beans In the Crockpot

This is from the website
1 lb. dried great northern beans
crockpot .
Pour the entire bag of dried beans into a colander and rinse under cold water. If you see any beans that have broken in half, or skin that floats to the surface, get rid of it. Dump all the beans into your crockpot. Add enough water to cover all the beans and an additional 2 inches.

Cover. Do not turn on. Let the beans soak for at least 6 hours, or overnight. If you live in a very warm area, and the crockpot won't be in a room that is climate-controlled, put the stoneware in the fridge. You don't want bacteria to have the opportunity to grow.

In the morning, dump the water, and rinse your beans. The water will be bean-colored.

Put the beans back into your crockpot and cover with enough fresh water to completely cover the beans with an extra 2-3 inches.

Cover and cook on low for 8 hours.

The beans are done when they are bite-tender. Don't worry if the water hasn't all absorbed.

Drain the beans.

Freeze in seperate containers or use as you would in recipes calling for canned great northern beans.

Butternut Squash Lasagna

1 tbsp olive oil

1 (11⁄2- to 2-pound) butternut squash, peeled, seeded and cut into 1-inch cubes

Salt and freshly ground black pepper

1/2 cup water

1/4 cup butter

1/3 cup all-purpose flour

4 cups whole milk

Pinch of nutmeg( I omitted this )

12 no-boil lasagna noodles ( I used rice pasta lasagna noodles )

21⁄2 cups shredded mozzarella cheese ( iused Dubliner cheddar )

1/3 cup Parmesan cheese, grated


Heat oil in a heavy, large skillet over medium heat. Add the cubed squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet, cover and simmer over medium heat until the squash is tender, about 20 minutes. Transfer the squash to a mixing bowl or food processor and mash. Season the squash purée to taste with more salt and pepper.

Melt the butter in a medium-size saucepan over medium heat. Add flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a low boil over medium- high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Add the nutmeg. Season the sauce with salt and pepper to taste.

Preheat the oven to 375 degrees Fahrenheit. Lightly butter a 13-by-9-by-2- inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Cover the bottom of pan with one layer of lasagna noodles. Spread half of the squash purée over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the cheese. Repeat layering once more, finishing with a layer of noodles covered only by white sauce.

Tightly cover the baking dish with foil and bake for 40 minutes. Remove cover, sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna and continue baking until the sauce bubbles and the top is golden, about 15 minutes longer. Let the lasagna stand for 15 minutes

Gift of The Magi Bread

Gift of the Magi Bread

1/2 cupvegetable shortening

1 cup sugar

2 eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup applesauce 

1 can (11 ounces) mandarin oranges, drained

1/2 cup chopped cherries

1 cup flaked unsweetened coconut

1 cup (6 ounces) semisweet chocolate chips

2/3 cup sliced almonds, divided

1/2 cup  raisins

Preheat oven to 350 degrees. Grease two 8x4 inch loaf pans, or 6 or 7 mini loaf pans.

In a large mixing bowl,shortening and sugar until light and fluffy. Beat in eggs and vanilla. In a separate bowl combine the dry ingredients: flour, baking soda and salt. Add the dry ingredients alternately with the applesauce to the creamed mixture. Stir in the mandarin oranges, shredded coconut, chocolate chips, only 1/2 cup almonds, cherries and raisins.

Pour into the two greased loaf pans or mini-loaf pans. Sprinkle the top with remaining almonds. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing bread from pans. Cool completely on wire racks.

Easy King Cake for the Feast of the Epiphany

•2 Rolls Pillsbury Cinnamon Rolls

•1 c. Powdered Sugar

•8oz. pkg of Cream Cheese

•2 tsp. flour

•1 tsp. vanilla extract

•1 tsp. milk

•Green, Yellow, and Purple food coloring (optional)

•1 cup regular granulated sugar (optional)

•Pull all the raw Pillsbury dough out and roll into one big ball. Knead. Roll out flat onto a large cookie sheet, so that you have one large rectangular sheet of pastry dough.


For this super easy King Cake recipe, just mix and spread.Prepare the cake filling.

•In a separate bowl mix cream cheese, confectioners sugar, flour, vanilla, and milk on high speed until well blended. Spread filling on top of the pastry dough.


In keeping with Mardi Gras traditional food, the baby is a prize possession.Add the plastic baby (or coin) anywhere on the pastry once the filling is completely spread.

Make the dough into a "snake" shape that is flat. Pinch edges, making sure to completely seal the filling. Twist the dough and form a ring. Set aside.


Spray cookie sheet with non stick cooking spray. Place the ring back on the cookie sheet. Preheat the oven to 350 degrees. Bake your King Cake 25-30 minutes or until done.


Make the icing. You have 2 easy options for this King Cake:

Option 1: Dye the icing that comes with the cinnamon rolls. For this, separate icing into 3 bowls, evenly distributed. Add one drop of your choice of food coloring (green, yellow or purple) in each bowl, making three different colored icings. Use the icing to decorate your cake in Mardi Gras traditional food colors: Yellow, Purple and Green.

Option 2: Top the King Cake with the Cinnamon roll icing. Then, separate one cup of granulated sugar into 3 bowls, evenly distributed. Add one drop of your choice of food color to each bowl, making one yellow, green or purple. Mix well until all sugar is the correct color. Evenly distribute on icing

Utica Greens from Cook's Country Magazine

This recipe is from Cook's Country Magazine. I made revisions ( in parenthesis)

Serves 6

You'll need two large heads of escarole. You can use either hot or sweet capicola. Whichever you choose, buy a 1/2-inch-thick slice (or use prosciutto) at the deli counter; avoid the prepackaged thin slices, since you'll want hearty cubes of meat for this dish. Do not use canned bread crumbs here.

1 slice hearty white sandwich bread ( I used Heidelberg)

3 tablespoons extra virgin olive oil

4 ounces thick-cut capicola , cut into 1/2-inch pieces (I used thin sliced proscuitto)

1 onion , chopped

1/4 cup jarred sliced hot cherry peppers , chopped fine ( I left in larger pieces0

4 garlic cloves , minced

2 1/2 pounds escarole , chopped (see note)

1/2 cup low-sodium chicken broth

3/4 teaspoon salt

1/2 teaspoon pepper

1/2 cup grated Pecorino Romano cheese

1. BROWN CAPICOLA Pulse bread and 1 tablespoon oil in food processor until coarsely ground. Toast bread crumbs in Dutch oven over medium heat, stirring occasionally, until golden brown, about 5 minutes. Transfer crumbs to medium bowl; reserve. Wipe out pot with paper towels. Add remaining oil and capicola to now-empty pot and cook, stirring occasionally, until capicola begins to brown, 3 to 5 minutes. Stir in onion and cook until onion is softened and capicola is browned and crisp, about 5 minutes. Add cherry peppers and garlic and cook until fragrant, about 30 seconds.

2. COOK GREENS Stir in half of escarole, broth, salt, and pepper. Cover and cook until greens are beginning to wilt, about 1 minute. Add remaining escarole, cover, and cook over medium-low heat, stirring occasionally, until stems are tender, about 10 minutes. Off heat, stir in Pecorino Romano and 1/3 cup reserved bread crumbs. Transfer to serving dish and top with remaining bread crumbs. Serve.

Thursday, January 6, 2011

Buckwheat Crackers

1 1/4 C buckwheat flour, 1/2 tsp. sea salt, 2 T olive oil and 2/3 C water ( you may need more) .
Cook on a pizelle maker until they are desired crispness.

The next batch I tried a darker buckwheat flour and I added  a little organic cane sugar.

Apricot Orange Pork Chops

6 pork chops

1 cup apricot jam
1/2 C orange marmalde

3 tablespoons brown sugar

1 teaspoon kosher salt

1/2 teaspoon pepper

1/2 teaspoon cinnamon

1/4 teaspoon ginger
1/4 tsp. allspice

Use a 5 quart crockpot. Put pork chops into your crockpot. In a small bowl, combine jam, brown sugar, and spices. Spoon over pork chops. Cover and cook on low for about 8 hours, or on high for about 4.

Serve with ricenoodles and peanut sauce and brocolli.

Sunday, January 2, 2011

Garbanzo Pizelle Crackers

In a bowl mix together;
2 tsp. olive oil
1 C garbanzo bean flour
sea salt, to taste
2/3 C warm water
Mix and cook on a pizelle machine until desired crispness.

Gluten free and corn free.

Tuscan White Bean Soup


2 cups soaked or canned cannellini or great northern white beans

2 sprigs fresh or ¼ teaspoon dried rosemary

¼ teaspoon fresh or ⅛ teaspoon dried sage

2 sprigs fresh or ¼ teaspoon dried thyme
4 cloves garlic, smashed

½ teaspoon sea salt


2 tablespoons extra-virgin olive oil

1¾ cups yellow onion, finely chopped

1½ cups carrots, peeled and diced

1½ cups celery, diced

Sea salt

2 tablespoons garlic, finely chopped

¼ teaspoon fresh or ⅛ teaspoon dried thyme

⅛ teaspoon fresh or pinch of dried sage

⅛ teaspoon fresh or pinch of dried oregano

8 C water
1 Pecorino Romano rind

Parmesan cheese


1. Rinse beans and place in a pot. Cover with 3 inches of water and add a sachet of rosemary, sage, thyme and garlic. Bring to boil then cook at low simmer 45 minutes to an hour.

2. When beans are tender but still al dente, add salt to pot. Meanwhile, in large pot, heat olive oil over medium heat.

3. Add onions and a pinch of salt. Sauté until golden.

4. Add carrots, celery and ¼ teaspoon salt. Sauté 3 minutes.

5. Add garlic, thyme, sage and oregano, and sauté 2 minutes.

6. Add ¼ cup of water. Allow liquid to evaporate. Add 6 cups more water  and drained beans. Simmer 20 minutes. Add more stock if necessary.

7. You may add a squeeze of lemon juice or a final pinch of salt for taste. Serve with a sprinkle of Parmesan cheese.

7 Layer Mexican Dip

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 tsp. chili powder
1/2 tsp. garlic powder
1 C salsa
1 C lettuce, shredded
1 C cheddar cheese, shredded
1 C greeen olives, chopped
1 C black olives , chopped
MIX cream cheese and seasonings well blended. Spread onto bottom of a 10"X12" platter.
LAYER the remaining ingredients to create the seven layers. Refrigerate until ready to serve. Serve with chips.

LAYER remaining ingredients over cream cheese mixture; cover. Refrigerate several hours or until chilled.

Reuben En Croute

1/2 C chopped onion
1/4 lb. shredded swiss cheese
1C sauerkraut, well drained
1/4 C butter, melted
8 sheets phyllo dough
3/4 C sour cream
1 T sweet pickle relish
1/2 C dijon mustard

In a saucepan, over medium heat, cook onion in 1 T butter until tender. Stir in sauerkraut, 1/4 mustard. Melt remaining mustard. Stack phyllo dough sheets, brushing butter between each layer. Top with layers of corned beef, cheese, sauerkraut mixture to within 1" of edges. Roll up from long edge, jelly roll fashion, tucking in ends and brushing seams with butter. place roll seam side down on a greased baking sheet. Curt slits on top of roll in 12 even sections, about 1/2" deep. bake at 375 degrees for 30-35 minutes or until golden brown.
For the sauce:blend remaining mustard, sour cream and pickle relish. Slice roll and serve with sauce.


2qt. apple cider
1 C pineapple juice
1/2 C honey
3 cinnamon sticks
4 whole cloves
1 orange, cut into rings
Use a 5 qt. crockpot. Mix all ingredints and place in the crockpot. Cook on high for 2 hours.

Corn Free Cleaning Solution

1 C potato vodka
2 C hydrogen peroxide
4 C water
Mix and place in spray bottle.

Elfin Shortbread Cookies Christmas Cookies 2010

Here's the recipe:

Elfin Shortbread Bites

from Simply Homemade Food Gifts

1 1/4 cups flour

3 TB sugar

1/2 cup butter

2 TB red and green sprinkles ( I did not use these)

If using a food processor, pulse the flour and sugar until blended.

Add in the butter until it all resembles fine crumbs.

Add the sprinkles and pulse just until the dough starts to come together. (Don't overdo it, or the dough will turn pink from the red sprinkles. Trust me on this one.)

Remove to a lightly floured surface and knead a few times until the dough forms a ball.

Pat the dough out into an 8x5 inch rectangle on a parchment lined baking sheet.

Cut the dough into 1/2 inch squares, and separate them on the baking sheet. (A bench scraper works really well for cutting them.)

If you're not using a food processor, mix the flour and sugar in a medium bowl. Cut in the butter until you get fine crumbs, stir in the sprinkles and knead until smooth. Continue with cutting and baking the cookies...

Bake at 325 for 12-14 minutes, and then transfer the cookies on the parchment to a cooling rack.

Store in a tightly covered container at room temp for up to three days or in the freezer for up to three months

Also for 2010 Cookies I  made Brownie bites( in mini muffin tins with Hershey's Hugs and Kisses) , pecan tassies:

 Sugar cookies and frosting:
The ingredients:

1 cup unsalted butter, softened

3/4 cup sugar

1 large egg

1 tsp. vanilla extract

1/4 tsp. salt

2-1/2 cups flour

Using an electric mixer at medium-high speed, cream the butter, gradually add the sugar. Beat in the egg until evenly mixed, then blend in the vanilla extract and salt.

Refrigerate dough 2-3 hours.

Cookie cut as desired. Bake at 350° for ~7 minutes.
Frost with a buttercream recipe.
I also made Heath Bar crunch.

Butternut Sqaush Fries

1 (2 pound) butternut squash, halved and seeded

olive oil
salt to taste


1.Preheat the oven to 425 degrees F (220 degrees C).

2.Use a sharp knife to carefully cut away the peel from the squash. Cut the squash into sticks like French fries. Arrange squash pieces on a baking sheet and season with salt and olive oil.

3.Bake for 20 minutes in the preheated oven, turning the fries over halfway through baking. Fries are done when they are starting to brown on the edges and become crispy. Can broilk for a few minutes at the end for crispier fries.

Cherry-Cheese Stuffed French Toast

This recipe is from Woman's World magazine.

This recipe is from Great American Home baking.

Olive Onion Bread

4 cups (16 ounces) shredded part-skim mozzarella cheese

1 cup butter, softened

1 cup mayonnaise

8 green onions, thinly sliced

1 can (8 ounces) mushroom stems and pieces, drained and chopped

1 can (4-1/4 ounces) chopped ripe olives

1 loaf (1 pound) unsliced French bread


In a large bowl, combine the first six ingredients. Cut bread in half lengthwise; place on an ungreased baking sheet. Spread with cheese mixture.

Bake at 350° for 15-20 minutes or until cheese is melted. Cut each half into eight slices. Yield: 16 servings

Best Broccoli Soup

In a stock pot: melt 4T butter, add 2T olive oil.
Saute 4 carrots, diced, 1 medium onion, diced, 3 ribs celery, diced.
After the vegetables are sauteed add 12 T flour. Mix well. Add 3 C water, and 1 large bag of organic broccoli crowns, 3 C milk, salt, pepper and parsley to taste, 1 Pecorino Romano rind. Bring to a boil. Reduce heat to a low simmer. Simmer for three hours. Serve with crusty bread.