Puttanesca Sauce

I have not made Puttanesca sauce in a while, this video inspired me to make this sauce tonight.

Mexican Egg Rolls

This recipe can be found at allrecipes.com. I maded a few changes 1. I used cheddar cheese instead of the pepper jack, 2. Added 1 can of corn to the filling.

Garden 2009

Garden 2009

Chicken Burritos

This recipe is from Marin's creations. Excellent recipe. We loved the homemade Spanish rice.

Italian Sausage Lasagna

I did not have a chance to take a picture of this dish but, here is the recipe.
1 pound Italian sausage, casings removed
1/2 cup chopped onion
2 cans (15 ounces each) Italian -style tomato sauce
2 teaspoons dried basil leaves, crumbled
1/2 teaspoon dried leaf oregano
1/2 tsp salt
3 c shredded mozzarella cheese (12 oz)
1 container (16 ounces) part-skim ricotta cheese
1 cup grated Parmesan cheese
12 uncooked lasagna noodles (12 oz)
Preparation:
Cook sausage and onion in a skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain well. Stir in tomato sauce, basil, oregano, and salt.
In a bowl, combine 2 cups of the shredded Mozzarella cheese, the ricotta cheese, and Parmesan cheese.
Spoon 1/4 of the sausage mixture into 3 1/2 to 5-quart crockpot; top with 4 lasagna noodles broken into pieces to fit. Top with half the cheese mixture and 1/4 of the sausage mixture. Top with 4 more noodles, broken to fit, another 1/4 of sausage mixture, remaining cheese mixture. Finish topping with remaining 4 noodles broken to fit and remaining sausage mixture.
Cover and cook on low heat 6 to 8 hours, or until noodles are tender.
Sprinkle top of lasagna with remaining 1 cup Mozzarella cheese. Cover and let stand 10 minutes, until cheese melts.

Cook's Illustrated Blueberry Pie

Best Blueberry Pie with Foolproof Pie Dough
Cook's Illustrated (July/August 2008)

Foolproof Pie Dough

2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices
1/2 cup cold vegetable shortening, cut into 4 pieces
1/4 cup cold vodka
1/4 cup cold water

Blueberry Filling

6 cups fresh blueberries
1 Granny Smith apple, peeled and grated on large holes of box grater
2 teaspoons grated zest and 2 teaspoons juice from 1 lemon
3/4 cup sugar
2 tablespoons instant tapioca, ground
Pinch table salt
2 tablespoons unsalted better, cut into 1/4-inch pieces
1 large egg, lightly beaten with 1 teaspoon water

1. FOR THE PIE DOUGH: Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

3. Remove 1 disk of dough from the refrigerator and roll on generously floured (up to 1/4 cup) work surface to 12-inch circle, about 1/8 inch think. Roll dough loosely and rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave dough that overhangs plate in place; refrigerate while preparing filling until dough is firm, about 30 minutes.

4. FOR THE FILLING: Adjust oven rack to lowest position, place rimmed baking sheet on oven rack and heat oven to 400 degrees. Place 3 cups berries in medium saucepan and set over medium heat. Using potato masher, mash berries several times to release juices. Continue to cook, stirring frequently and mashing occasionally, until about half of berries have broken down and mixture is thickened and reduced to 1 1/2 cups, about 8 minutes. Let cool slightly.

5. Place grated apple in clean kitchen towel and wring dry. Transfer apple to large bowl. Add cooked berries, remaining 3 cups uncooked berries, lemon zest, juice, sugar, tapioca, and salt; toss to combine. Transfer mixture to dough-lined pie plate and scatter butter pieces over filling.

6. Roll out second disk of dough on generously floured (up to 1/4 cup) work surface to 11-inch circle, about 1/8 inch thick. Using 1 1/4 inch round biscuit cutter, cut round from center of dough. Cut around 6 rounds from dough, 1 1/2 inches from edge of center hole and equally spaced around center hole. Roll dough loosely around pin and unroll over pie, leaving at least 1/2 inch overhang on each side.

7. Using kitchen shears, trim bottom layer of overhanging dough, leaving 1/2-inch overhang. Fold dough under itself so that edge of fold is flush with outer rim of pie plate. Flute edges using thumb and forefinger or press with times of fork to seal. Brush top and edges of pie with egg mixture. If dough is very soft, chill in freezer for 10 minutes.

8. Place pie on heating baking sheet and bake 30 minutes. Reduce oven temperature to 350 degrees and continue to bake until juice bubbles and crust is deep golden brown, 30 to 40 minutes longer. Transfer pie to wire rack; cool to room temperature, at least 4 hours. Cut into wedges and serve.

Chipotle Chicken with Creamy Cilantro Dipping Sauce

This is from Cook's Illustrated (America's Test Kitchen) The Best Light Recipe. Very good recipe. I really liked the dipping sauce. I did not skewer the chicken.

chicken skewer ingredients
2 lbs boneless skinless chicken breasts (about 5 medium breasts)
1/4 cup light brown sugar, packed
2 tablespoons fresh cilantro leaves, minced
1 chipotle chile in adobo, minced
2 teaspoons adobo sauce
1 1/2 teaspoons salt
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
nonstick cooking spray
dipping sauce ingredients
3/4 cup low-fat sour cream
1/4 cup reduced-fat mayonnaise
1/4 cup lime juice, from 2 to 3 limes
1/8 teaspoon garlic powder
2 tablespoons cilantro leaves, minced
2 scallions, minced
1/2 teaspoon salt
1/8 teaspoon ground black pepper
Directions
1FOR THE CHICKEN: Slice the chicken breasts across the grain into 1/2-inch-thick strips (you should have about 30 strips). In a large bowl, toss the chicken with the brown sugar, cilantro, chipotle, adobo sauce, salt, chili powder, garlic powder, and pepper. Cover tightly with plastic wrap and refrigerate until the flavors meld, about 30 minutes. (The chicken, covered, can be refrigerated for up to 1 day before cooking.).
2FOR THE DIPPING SAUCE: In a bowl, stir all the ingredients together. Cover with plastic wrap and let stand at room temperature until the flavors meld, about 30 minutes. (The dipping sauce can be covered and refrigerated for up to 2 days. Season with additional lime juice, salt, and pepper to taste before serving.).
3Meanwhile, adjust an oven rack to the top position and heat the broiler. Line a broiler pan bottom with foil and top with a slotted broiler pan top; spray the broiler pan top with nonstick cooking spray. Weave each piece of chicken onto individual bamboo skewers; lay half of the skewers on the broiler pan top and cover the skewer ends with foil, making sure not to cover the chicken. Broil until the meat is lightly browned and cooked through, 5 to 8 minutes, flipping the skewers over halfway through. Transfer the skewers to a serving platter and serve immediately with half the dipping sauce. Repeat, broiling the remaining skewers and serving with the remaining dipping sauce.

Zucchini Bread

3 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

1 1/2 cups Sugar

1/2 C brown sugar

4 eggs, room temperature

1 cup vegetable oil

2 cups grated, unpeeled zucchini

1/2 teaspoon vanilla

Preheat oven to 350° F. Sift flour, baking powder, baking soda, salt and cinnamon, then set aside.Combine sugar and eggs in large mixing bowl and beat at medium speed for 2 minutes. Gradually add oil, beating constantly 2-3 minutes. Add zucchini and vanilla and blend well. Stir in walnuts and raisins. Fold in sifted dry ingredients just until batter is evenly moistened-careful not to overmix. Spoon batter into nonstick muffin pans. Bake 25 minutes or until lightly browned. Let stand 10 minutes, then turn muffins out onto a rack to cool. Makes 24 muffins.Demerara sugar has a crunchy texture that makes it a great topping on desserts and helps enhance the flavor and texture of baked goods.

Baklava

This recipe is from allrecipes.com

1 (16 ounce) package phyllo dough
1 pound chopped nuts
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup honey
Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.
Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

Greek Cigars

This recipe was great. The family could not stop eating these! I actually wish I made more. This recipe was in the July 2009 Woman's Day magazine.

INGREDIENTS
8 oz lean ground beef
1⁄2 cup finely chopped onion
1 pkg (10 oz) frozen leaf spinach, thawed, drained and coarsely chopped
1⁄2 tsp each salt and ground nutmeg
1⁄4 tsp pepper
3 oz crumbled feta cheese (about 1⁄2 cup)
3 Tbsp chopped fresh dill
1 roll fillo (1⁄2 a 1-lb box; we used Athens), thawed
1⁄2 cup melted butter
1 cup plain yogurt

PREPARATION
1. Heat medium skillet over medium-high heat. Add beef and onion; cook 3 minutes, breaking up meat, until no longer pink. Add spinach, 1⁄4 tsp salt, the nutmeg and pepper; cook 2 minutes. Remove from heat; stir in feta and 1 Tbsp dill until well blended. 2. Heat oven to 400ºF. Line a 15 x 10-in. baking pan with foil; coat with nonstick cooking spray. Unfold fillo. Lay a sheet, with short side facing you, on work surface; keep remaining sheets covered with plastic wrap topped with a damp towel. Lightly brush top half of fillo sheet with butter. Fold unbuttered half on top of buttered half to make a 6 x 8-in. rectangle and brush again. Cut in half to make two 6 x 4-in. rectangles. 3. Place 1 Tbsp filling along a short side of one rectangle; roll up into a tight cylinder. Place on baking pan, seam side down; brush with butter. Repeat. Bake 12-15 minutes or until golden. Meanwhile stir remaining 2 T chopped dill and 1/4 tsp. salt with yogurt in a small bowl. Serve cigars warm with yogurt dill sauce.

Chipotle Orange BBQ Meatballs

This recipe was excellent. It was featured in the July 2009 Woman's Day Magazine. I served the meatballs with extra chipotle sauce.

INGREDIENTS
12 oz lean ground beef
1⁄2 cup crushed tortilla chips
1⁄2 cup chopped cilantro
1⁄3 cup sliced scallions
1 large egg
1 tsp each cumin, oregano and minced garlic
2⁄3 cup chipotle or regular barbecue sauce
11⁄2 tsp grated orange zest
1⁄4 cup orange juice

PREPARATION
1. Using your hands, mix beef, chips, 1⁄3 cup of the cilantro, the scallions, egg, cumin, oregano and garlic in a medium bowl until well combined. Form into 30 balls (about 1 Tbsp each).2. Coat large nonstick skillet with nonstick spray; heat over medium heat. Add meatballs; increase heat to medium-high and cook 5 to 7 minutes, turning frequently, until browned and cooked through. 3. Add barbecue sauce, orange zest and juice, and remaining cilantro to skillet. Cook, tossing, over low heat until meatballs are coated. Transfer to serving bowl and serve with toothpicks

Hershey Kisses Birthday Cake

Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
VANILLA BUTTERCREAM FROSTING(recipe follows)
This recipe is from the Hershey's website:

HERSHEY'S KISSES Brand Milk Chocolates
Directions:1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. 2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. 3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. 4. Frost with VANILLA BUTTERCREAM FROSTING. Remove wrappers from chocolates; garnish top and sides of cake. 10 to 12 servings.VANILLA BUTTERCREAM FROSTING1/3 cup butter or margarine, softened 4 cups powdered sugar 3 to 4 tablespoons milk 1-1/2 teaspoons vanilla extractBeat butter in large bowl until creamy. Gradually add about half of the powdered sugar, beating well. Slowly beat in milk and vanilla. Gradually add remaining powdered sugar, beating until smooth. Add additional milk, if necessary, until frosting is spreading consistency. About 2-1/3 cups frosting.

Very moist cake.

Brass Bound Trunk Candy

16 oz. semisweet chocolate chips
2/3 C sweetened condensed milk
1 tsp. vanilla extract
1/8 tsp. salt
3/4 C dry oatmeal
1/4 C flaked coconut
Place chips and milk in a double boiler. Melt and add:vanilla,salt, oatmeal and coconut. stir until well blended. Spray bottom and sides of and 8" pan with cooking spray. Spread the candy mixture in the greased pan. Place in the refrigerator to chill. When the candy is firm cut into squares.

Taco Salad

First you need to make the tortilla bowls:

Preheat oven to 350 degrees f. Spray front and back of each tortilla with cooking spray. On a cookie sheet place 6 oven safe bowls. Flip bowls over and "mold" each tortilla to the shape of the bowl. Bake in the oven for 13 minutes. Cool on a wire rack.

Next make the salad dressing:

In a large bowl blend together:2 c mayonnaise, 1 c ketchup and 2 T taco seasoning. Mix together and chill.

For the tacos:

Brown ground beef in a skillet , season with salt and pepper. Drain and serve.

Serve with shredded iceberg lettuce, jalapenos, shredded cheddar cheese, black beans and rice, chopped olives, chopped tomatoes, sliced bell peppers. and hot sauce.

Apple Tart

Today is the Feast day of Saint Anne, so in honor of her I made an apple tart. You can check here for the recipe.

Beet Salad

For this salad: In a skillet heat olive oil and add 1 C chopped, roasted beets. heat for 10 minutes to soften. Add 1/2 C walnut and cook for about 5 monnutes over low- medium heat. Season with salt and pepper. Toss with 1/2 c crumbled blue cheese and serve. Can be served hot or cold.

Buffalo Chicken stips and Blue Cheese Salad

The salad dressing was very mild and easy to make and the chicken was moist and delicious. The only change i made was using a bagged salad instead of the romaine.

Roasted Beets

3 medium beets
1 tablespoon olive oil
INSTRUCTIONS
Heat the oven to 375°F and arrange a rack in the middle. Rinse the beets and trim off any leafy tops. Wrap in aluminum foil and place in the oven. Roast until tender and easily pierced with a knife, about 1 hour. Remove from the oven and let cool.
When the beets are cool enough to handle, peel using a paring knife or by pushing the skin with your fingers.
Slice the beets, drizzle with olive oil, and season with salt and freshly ground black pepper.

For the beet greens. (I did not take a picture)

Peanut Butter Balls

Ingredients:
1/2 cup butter, softened
2-1/3 cups confectioners' sugar
1 cup graham cracker crumbs
1/2 cup creamy peanut butter
1/2 teaspoon vanilla extract
1-1/2 cups dark chocolate chips
2 tablespoons shortening
Pastel sprinkles
Directions: In a large bowl, cream butter; gradually add the confectioners' sugar, cracker crumbs, peanut butter and vanilla. Shape into 1/2 oz. balls place on waxed paper-lined baking sheets. Refrigerate for 30 minutes or until firm. In a double boiler, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate; allow excess to drip off. Chill until set. Store in an airtight container in the refrigerator. Yield: 1

Graham Streusel Coffee Cake

This recipe is from allrecipes.com. i did not make the frosting drizzle, it did not need it.

INGREDIENTS
1 1/2 cups graham cracker crumbs
3/4 cup packed brown sugar
3/4 cup chopped pecans
1 1/2 teaspoons ground cinnamon
2/3 cup butter or margarine, melted
1 (18.25 ounce) package yellow cake mix
1/2 cup confectioners' sugar
1 tablespoon milk

Combine the first five ingredients; set aside. Prepare cake mix according to package directions. Pour half of the batter into a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with half of the graham cracker mixture. Carefully spoon the remaining batter on top. Sprinkle with the remaining graham cracker mixture. Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Combine confectioners' sugar and milk; drizzle over cake.

Peanut Butter Cake Bars

This recipe is from Simple and Delicious Magazine. I used chunky peanut butter and the bars came out moist and cake like.

Ingredients:
2/3 cup butter, softened
2/3 cup peanut butter
1 cup sugar
1 cup packed brown sugar
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 package (11-1/2 ounces) milk chocolate chips
Directions: In a large bowl, cream the butter, peanut butter, sugar and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in chocolate chips. Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars. Yield: 2 dozen.

Lipton onion Soup Meatloaf and Potatoes

For the Meatloaf:

1 envelope onion soup mix2 pounds ground beef1 1/2 C bread crumbs2 eggs1/3 C ketchup3/4 C water (if needed)Combine all ingredients in large bowl.Bake 350°F for about one hour in 9x13 pan.

For the potatoes:

1 envelope Lipton Onion Soup Mix 1/3 cup oil 1/4 cup melted margarine 1 teaspoon basil 1 teaspoon oregano 1/4 teaspoon pepper 5-6 medium potatoes Peel and wash potatoes. Cut into small pieces. Put into greased 9 x 11-inch pan.In medium bowl mix Lipton onion soup mix, oil, melted butter, basil, oregano and pepper. Pour over potatoes to coat well.Bake with the meatloaf for 1 hour at 350 degrees.

Beef and Bean Tamale Pie

This recipe was very good. Simple and quick. The only changes i made were:1. i switched the beans to black beans and 2. I used cheddar cheese instead of the Monterey. Very good recipe, a keeper.

Chicken and Spinach Pasta

This recipe is from Taste of Home Magazine. Excellent recipe, creamy but not overly heavy.

Carrie's Cooking and Recipes: Spicy Chicken Pasta

Carrie's Cooking and Recipes: Spicy Chicken Pasta This pasta recipe was great. Not overly spicy, just a great flavor. This recipe is a keeper.

Porketta with Two Potatoes

This recipe is from the 2003 Pillsbury Doughboy Slow Cooker Recipe Book. The recipe is very tasty. i liked the rub on the pork.

Raspberry Muffins

This recipe is from Good Housekeeping Magazine. I used fresh black raspberries instead of the blueberries and I also used whole wheat flour instead of the all purpose. The muffins were most and very tasty.

Felix K.'s Chocolate Chip Cookies

After seeing this recipe and photos of the cookies many times at allrecipes.com, today i decided to give the recipe a try. I was very pleased with the results and so were the members of my family. The cookies were chewy but crisp around the edges. Excellent recipe.

Pasta and Peas

For this recipe the only change i made was 1C water instead of the 2c and 1 C half and half.