tag:blogger.com,1999:blog-41003538910271051872024-02-06T21:05:13.183-08:00Making Home SweetJenhttp://www.blogger.com/profile/01865840798311817588noreply@blogger.comBlogger48125tag:blogger.com,1999:blog-4100353891027105187.post-48368578989931569622011-08-08T13:56:00.000-07:002011-08-08T14:19:08.968-07:00Lemon Curd Filled Cupcakes with Blackberry Cream Cheese Frosting<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSUDVlEUggLLCX14jZJ4QpS_D8yM-TAZeD8Aq9JdU2xAoezP_wHz-geslHItDUE65xq2UuNOdXNScFpG380D0WSA2X3fxl16MxgC18Nz7NW8kNymNDrxYyEHRBgW1AWZgrn0QGD-i1RuQ/s1600/recipe+pictures+018.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSUDVlEUggLLCX14jZJ4QpS_D8yM-TAZeD8Aq9JdU2xAoezP_wHz-geslHItDUE65xq2UuNOdXNScFpG380D0WSA2X3fxl16MxgC18Nz7NW8kNymNDrxYyEHRBgW1AWZgrn0QGD-i1RuQ/s400/recipe+pictures+018.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5638597729004216370" /></a>
<br />I took a basic cupcake recipe and added some of my favorite things to it and this is what I came up with. I had leftover homemade lemon curd from a previous dessert, but you can find lemon curd next to the jams and jellies in most grocery stores.
<br />
<br />Lemon Cupcakes
<br />
<br />Preheat oven to 325 F.
<br />1 C. flour
<br />1/2 t. baking powder
<br />1/4 t. baking soda
<br />Pinch of Salt
<br />3/4 C. granulated sugar
<br />1/4 C. butter at room temperature
<br />2 egg whites (best at room temperature)
<br />Zest of one lemon
<br />1/3 C. buttermilk
<br />1/4 C. lemon juice
<br />
<br />Mix dry ingredients in a medium bowl and set aside. In a large bowl, beat together sugar and butter until creamy. Add egg whites one at a time and beat until fluffy. Add lemon zest, beating well. Alternately add flour mixture and buttermilk. Add lemon juice. I used a mini muffin tin and filled each liner about 3/4 full. Bake about 20 minutes or until toothpick comes out clean. Allow cupcakes to cool completely. With a small teaspoon scoop cake from the center of each cupcake. Pour Lemon curd in a plastic bag and cut off the corner tip. Squeeze about 1/2-1 t. of lemon curd in each cupcake.
<br />
<br />Blackberry Cream Cheese Frosting
<br />
<br />4 T. butter softened
<br />4 oz. cream cheese (room temp.)
<br />Zest of one lemon
<br />2 T. Blackberry puree
<br />1/2 t. vanilla
<br />1 C. confectioners sugar
<br />
<br />In a medium bowl, beat together butter and cream cheese until well combined and fluffy. Add lemon zest, vanilla and blackberry puree. Blend well. Add sugar and beat until smooth and fluffy. Top each cupcake with frosting making sure to cover the lemon curd.
<br />
<br />Jenhttp://www.blogger.com/profile/01865840798311817588noreply@blogger.com0tag:blogger.com,1999:blog-4100353891027105187.post-4268323185796063942011-06-02T07:43:00.000-07:002011-06-02T09:15:02.981-07:00Ham and Apple Pitas with Honey Mustard<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkamSdDlSUUEtuPBTw-crPvyuDMwIqO9D5jv_Twxzo9iZPTHdLlVwW70SeK5nxuObPq-audffDd5AciB7xfsFFtrWUQLh1MrdO1RVEkwEbulIPy1TB5lPl-d8njAHV-4uzK82xcuxVrVw/s1600/San+Diego+002.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkamSdDlSUUEtuPBTw-crPvyuDMwIqO9D5jv_Twxzo9iZPTHdLlVwW70SeK5nxuObPq-audffDd5AciB7xfsFFtrWUQLh1MrdO1RVEkwEbulIPy1TB5lPl-d8njAHV-4uzK82xcuxVrVw/s400/San+Diego+002.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5613656560658956930" /></a><br />This recipe was inspired by a dish from one of my favorite restaurants. I know it sounds weird, but it's really good! Even my little girl likes it! Make sure you use the soft, Greek Pitas or Pita Wraps. They don't have a pocket. It's just flat bread.<br /><br />Ingredients:<br />1 Granny Smith Apple, cored and chopped<br />1/4 t. cinnamon<br />1 T. butter<br />8-12 slices of smoked ham lunch meat<br />4 oz. Cheddar cheese<br />4 flat bread pitas<br />Honey Mustard<br /><br />Instructions:<br />Preheat oven to 400 F. Spray baking sheet with non-stick cooking spray. Lay two pitas flat on the pan and set aside. The pitas are kind of big, so you will have to cook the pitas two at a time. <br />In a non-stick pan, melt butter and add apples and cinnamon. Cook on medium low heat until the apples are slightly softened. <br />Spread 1/4 of apples on one side of each pita. Top with two or three slices of ham. On the other half of the pita put about 1 oz. of cheese or more if you like more. Place in the oven an cook open faced for about 2-3 minutes. Fold in half and bake for 3 minutes more. Repeat with the second batch. Dip your sandwich in your favorite brand of honey mustard, or make your own!Jenhttp://www.blogger.com/profile/01865840798311817588noreply@blogger.com0tag:blogger.com,1999:blog-4100353891027105187.post-36143537907640142212011-03-07T11:47:00.000-08:002011-03-07T12:26:04.951-08:00Oatmeal Caramelets<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj6mE4wxv6u7RBvUvLMVN-VhVBeAQUy1HOnoTTQtIPcynb0IyeOFpKqwCfPbS995pFzQzcXYwTy6XaTdiEs6pz_mtMLsP44EcMlLNfOCszrcEHyxOFuLOpkjWq6nDAkGJtu9qLmjVGVcI/s1600/recipe+pictures+009.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj6mE4wxv6u7RBvUvLMVN-VhVBeAQUy1HOnoTTQtIPcynb0IyeOFpKqwCfPbS995pFzQzcXYwTy6XaTdiEs6pz_mtMLsP44EcMlLNfOCszrcEHyxOFuLOpkjWq6nDAkGJtu9qLmjVGVcI/s400/recipe+pictures+009.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5581436911165819762" /></a><br />These are always a crowd pleaser! They are really easy too!<br /><br />2 C. flour<br />1 1/2 C. brown sugar, firmly packed<br />1/2 t. salt<br />2 C. quick oats<br />1 t. baking soda<br />1 1/2 C. butter, melted (I know it's a lot, but it makes a lot too!)<br />12 oz. milk chocolate chips<br />1 jar Butterscotch Caramel topping (plain caramel or plain butterscotch is fine too)<br /><br />Preheat oven to 350 F. Mix together flour, brown sugar, salt, oats, soda, and butter, until crumbs form. Press half of the mixture into a greased (make sure you grease the sides well!) 9 x 13 pan and bake for 10 minutes. Remove from oven and sprinkle with chocolate chips. When melted, spread the chocolate evenly over the oatmeal crust top with whole jar of caramel topping. Sprinkle remaining crumbs over the caramel and bake for 25 - 30 minutes. Chill for easy cutting.Jenhttp://www.blogger.com/profile/01865840798311817588noreply@blogger.com1tag:blogger.com,1999:blog-4100353891027105187.post-57876379639136890532011-03-07T11:35:00.000-08:002011-03-07T12:25:02.675-08:00Creamy Farfalle with Mushrooms and Asparagus<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJSlJ-SNedWiN4A4Jx7SuLHqloQE2USoKhyphenhyphenMz_-Pan3Yjoi9Dyn3uwmsZtUH56RSKMe17TtH4tafoTkBRjBdRHu_hJHi9b28K6r7x-1cRbVgSbAc1K5WJ70JrsV4XzvyjFBWhXJsJh97E/s1600/recipe+pictures+012.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJSlJ-SNedWiN4A4Jx7SuLHqloQE2USoKhyphenhyphenMz_-Pan3Yjoi9Dyn3uwmsZtUH56RSKMe17TtH4tafoTkBRjBdRHu_hJHi9b28K6r7x-1cRbVgSbAc1K5WJ70JrsV4XzvyjFBWhXJsJh97E/s400/recipe+pictures+012.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5581436528346192530" /></a><br />Yummy and easy!<br /><br />1 lb. farfalle pasta<br />2 T. butter<br />3/4 to 1 lb. mushrooms (I like crimini)<br />1 lb. thin asparagus, cut into 1-inch pieces<br />1 C. mascarpone cheese (can be found in the specialty cheese section)<br />Pinch of nutmeg<br />1/2 C. toasted slivered almonds<br />1/4 - 1/2C. freshly grated Parmesan<br />Salt and Pepper to taste<br /><br />Cook farfalle until al dente, about 12 minutes. Make sure your water is well salted. Melt butter in a large skillet over medium heat. Add mushrooms and saute for 5 minutes. Add the asparagus and saute 5 more minutes. Add farfalle, reserving some of the pasta water (about 1 C.). Stir in the mascarpone cheese, nutmeg and parmesan cheese. Toss to coat and season with salt and pepper. If the sauce is not as creamy as you would like, add 1/4 C. of pasta water at a time until it is the desired consistency. Top with toasted almonds and additional Parmesan cheese. Serves 6.Jenhttp://www.blogger.com/profile/01865840798311817588noreply@blogger.com0tag:blogger.com,1999:blog-4100353891027105187.post-46822607254627127412011-02-20T11:11:00.000-08:002011-02-20T11:46:09.605-08:00Provolone Stuffed Sausage Meatloaf<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8sqbLBaMfOaHkoiWzZiOADtDzGJ7Zlk0bE7uOWG0idfCtTVEpPkxYXJl3SWgjOar7a0id8SsaxOGqMy1ndmJMJ5CizPMf0A-yfWdPN7N1vU3Pes8vYfNs5tkSommX6SHSu_Cv9GbotFQ/s1600/recipe+pictures+007.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8sqbLBaMfOaHkoiWzZiOADtDzGJ7Zlk0bE7uOWG0idfCtTVEpPkxYXJl3SWgjOar7a0id8SsaxOGqMy1ndmJMJ5CizPMf0A-yfWdPN7N1vU3Pes8vYfNs5tkSommX6SHSu_Cv9GbotFQ/s400/recipe+pictures+007.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5575860080609382978" /></a><br />I came up with with recipe after having a cheese stuffed meatball. I thought it would be fun to try it with meatloaf. Sausage was on sale, so I put an Italian twist on it. <br /><br />1 lb. lean ground beef<br />3 mild Italian sausage links, removed from casing<br />1/2 C. chopped red onion<br />1 clove of garlic, minced<br />2/3 C. marinara sauce<br />1 C. crushed saltine crackers<br />2 eggs, whisked<br />1-2 T. Worcestershire sauce<br />1 t. salt<br />1/2 t. pepper<br />2 T. chopped fresh Italian parsley<br />10-12 deli sliced provolone cheese<br /><br />Saute onion and garlic in 1 T. olive oil until onion is soft. Set aside to cool. Mix together beef and sausage in a bowl. Try not to handle to meat too much. Add the cooled onion and garlic along with the next 7 ingredients and gently mix just until combined. Spread the mixture out onto a 8 x 16" piece of parchment paper. Make sure the thickness is even throughout. Mine was about 1/2" thick. Lay the slices of cheese on the meat leaving about a 1" border. Using the parchment, roll the meat into a loaf, pulling the parchment away from the meat as you go. I found it made less of a mess and was easier to roll the meat with the parchment. You don't have to use it. Place the meat in a loaf pan seam side down. Seal each side of the loaf to prevent the cheese from oozing out. Bake at 350 F for about 1 1/2 hours or until a thermometer inserted reads 165 F. Let it rest for about 15 minutes before slicing. Top with a drizzle of marinara.Jenhttp://www.blogger.com/profile/01865840798311817588noreply@blogger.com0tag:blogger.com,1999:blog-4100353891027105187.post-59860703931554376572011-02-12T20:09:00.000-08:002011-02-14T12:10:23.339-08:00French Macarons<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1WHC5hljQEAST52DjnxZ76AJ0wFMkUMpDGfb52hwnsepYPr6RDpZhzAGcCMjtLEr4AFDe4rf2RiD77-7jX8sJ_axBRoWgWMN2ZZ6ree5TegzeJouXNWvyQDLQNpmErwS-8vYmQg6HEmQ/s1600/recipe+pictures+006.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1WHC5hljQEAST52DjnxZ76AJ0wFMkUMpDGfb52hwnsepYPr6RDpZhzAGcCMjtLEr4AFDe4rf2RiD77-7jX8sJ_axBRoWgWMN2ZZ6ree5TegzeJouXNWvyQDLQNpmErwS-8vYmQg6HEmQ/s400/recipe+pictures+006.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5573040484353938162" /></a><br />I had my first french macaron at a little cafe in Salt Lake. They call them "buttons" there. This little tiny meringue cookie didn't look like much, but when I tasted it, I was in love! I would probably go there every day to get one if this little cafe was closer and if one little button didn't cost almost $2! Yes $2 for a little macaron that is only about the size of a silver dollar! I decided I would have to make them myself. After making several batches, I could see why they are so expensive...maybe. These are temperamental little treats, but they are so worth it! I can't even express how satisfying it is to get perfect batch after perfect batch! My most recent attempts have been the best yet! Perfect smooth tops and perfect feet at the bottom! I was so excited I danced around the kitchen. My 1 year old thought this was hilarious. I read several blogs about making the perfect french macaron and most of the recipes were measured by weight. I don't have a very reliable kitchen scale, so I went with Martha Stewart's recipe. I have tried raspberry, pistachio, hazelnut, and chocolate. Pistachio is my favorite, and chocolate is my least favorite. For some reason they had an almost stale texture to them. I used the dutch processed cocoa powder...I don't know what went wrong. Anyway, in my attempts to make the perfect macaron, I have learned that the number of times you fold the meringue and almond flour mixture together makes all the difference. Your batter should be shiny and smooth. I think on average I fold about 50 times. You don't want to fold too much or you won't get the feet you are looking for. If you don't fold enough, you won't have smooth tops. Also, you need to make sure that you let them sit long enough that they are no longer sticky or tacky to the touch before you put them in the oven. If you put them in too early, they will crack and peak. I have tried cooking them at a low temperature for longer periods of time as suggested in other blogs, but I think heating the oven to 375 and then reducing it to 325 just before putting the macarons in the oven works best.<br /><br />Raspberry Macarons<br /><br />1 cup confectioners' sugar<br />3/4 cup almond flour<br />2 large egg whites, room temperature<br />Pinch of cream of tartar<br />1/4 cup superfine sugar<br />3/4 cup seedless raspberry jam, for filling<br /><br />Pulse confectioners' sugar and almond flour in a food processor until combined. Sift mixture 2 times. Preheat oven to 375 degrees. Whisk whites with a mixer on medium speed until foamy. Add cream of tartar, and whisk until soft peaks form. Reduce speed to low, then add superfine sugar. Increase speed to high, and whisk until stiff peaks form, about 8 to 10 minutes with a hand mixer or 3 to 4 minutes with a stand mixer. I add my gel food coloring just before stiff peaks form. Do not use liquid food coloring. Be careful not to overwhip. Sift flour mixture over whites, and fold until mixture is smooth and shiny. Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets, dragging pastry tip to the side of rounds rather than forming peaks. Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 15 minutes. Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10 minutes. After each batch, increase oven temperature to 375 degrees, heat for 5 minutes, then reduce to 325 degrees. Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack. (If macaroons stick, spray water underneath parchment on hot sheet. The steam will help release macaroons.) I like to lay my macarons on the wire rack up side down to prevent the center from settling on the bottom and creating a hollow inside. Sandwich 2 same-size macaroons with 1 teaspoon jam. Serve immediately, or stack between layers of parchment, wrap in plastic, and freeze for up to 3 months.<br /><br />Variations:<br />Chocolate: Substitute 3 tablespoons unsweetened Dutch-process cocoa powder for 1/4 cup of the almond flour.<br />Coconut: Substitute 2 tablespoons desiccated unsweetened coconut for 2 tablespoons of the almond flour, and add 1/2 teaspoon rum; sprinkle with additional coconut before baking.<br />Peanut: Substitute an equal amount finely ground unsalted peanuts (peanut flour) for the almond flour.<br />Pistachio: Substitute 1/2 cup finely ground unsalted pistachios (pistachio flour) for 1/2 cup of the almond flour, and add 2 to 3 drops forest-green gel-paste food coloring.<br />Raspberry: Add 1 tablespoon fresh raspberry puree, strained, plus 3 to 4 drops dusty- rose gel-paste food coloring.<br />Vanilla Bean: Add 1/2 teaspoon pure vanilla extract or seeds from 1/2 vanilla bean, split and scraped, pod reserved for another use.<br />Hazelnut: Substitute 1/2 C. finely ground hazelnuts for 1/2 C. almond flour. <br /><br />Suggestions for Fillings:<br />Chocolate: Chocolate Ganache<br />Coconut: 1 cup Swiss Meringue Buttercream, mixed with 1/3 cup angel-flake coconut.<br />Peanut: Chocolate Ganache, or store-bought dulce de leche, jam, or peanut butter.<br />Pistachio: 1 cup Swiss Meringue Buttercream, mixed with 1/3 cup finely chopped pistachios or white chocolate ganache<br />Raspberry: 3/4 cup seedless raspberry jam<br />Vanilla Bean: 1 cup Pineapple Buttercream , 1 cup Swiss Meringue Buttercream, or 3/4 cup store-bought jam or preserves.<br />Hazelnut: 1 C. Chocolate hazelnut spreadJenhttp://www.blogger.com/profile/01865840798311817588noreply@blogger.com0tag:blogger.com,1999:blog-4100353891027105187.post-40906637451406608512011-02-11T11:40:00.000-08:002011-02-11T20:45:25.658-08:00Sugar cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg801nZ8yK4E0F1kC_9FkpkYy2WmltXiwP8PUQ7m6TeFlbBcMVgRR9OOc8KX39bcCkR18nuj0H4ivItCmzml5lE_AFI0udl3BEglHcu9AkGRod4swmbjZ8u0JDEli0g_loialLM317RAo0/s1600/recipe+pictures+002.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg801nZ8yK4E0F1kC_9FkpkYy2WmltXiwP8PUQ7m6TeFlbBcMVgRR9OOc8KX39bcCkR18nuj0H4ivItCmzml5lE_AFI0udl3BEglHcu9AkGRod4swmbjZ8u0JDEli0g_loialLM317RAo0/s400/recipe+pictures+002.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5572524939743982674" /></a><br />I have never been a huge fan of sugar cookies, but I found this recipe on-line and I actually like it a lot! It makes a lot of cookies, so I usually half this recipe!<br /><br />1 1/2 C. butter, room temperature<br />2 C. white sugar<br />4 eggs<br />1 t. vanilla<br />5 C. flour<br />2 t. baking powder<br />1 t. salt<br /><br />Combine butter and sugar until creamy. Add eggs one at a time and vanilla. In a separate bowl, combine flour, baking powder and salt. Add dry ingredients to wet ingredients. Form into a ball and wrap with plastic wrap. Chill in the the fridge for at least 1 hour. Instead of flouring the surface you will be working with, you can use sugar. It creates a nice sugary crispy crust and leaves the inside of the cookies soft and chewy. Roll the dough to about 1/4 to 1/2 inch thick and cut out your shapes. Place on an ungreased cookie sheet 1 inch apart. Bake at 400 F. for 6 to 8 minutes.<br /><br />I love buttercream frosting, but I think this glaze/icing turns out really pretty, so I opted for that this time. I like the flavor too.<br /><br />1 C. confectioners sugar<br />2 t. milk<br />2 t. light corn syrup<br />1/4 t. almond extract or vanilla<br />assorted food coloring<br /><br />Mix together milk and sugar. Add corn syrup and extract and beat until smooth. If the icing is too thick, add more corn syrup. Color icing according to your liking and paint on cookies with a brush.Jenhttp://www.blogger.com/profile/01865840798311817588noreply@blogger.com1tag:blogger.com,1999:blog-4100353891027105187.post-8941553620728274402011-01-27T13:09:00.000-08:002011-01-27T18:58:36.878-08:00White Chip and Cranberry Orange Dream Cookies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCNGDdmGjNAK0Hqa9_ER3lQ0wwmjDajtlPipGh8zDSy6pQ_iR81HAkA7Xqg2rOcAff3Igs3GmFQy-hGE4KjpknMmu23xIA_Qvg1HCXY3yKbzsZPyX6EfWL2SLQyUCQgUQOMvKdqz-Ygo8/s1600/recipe+pictures+206.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCNGDdmGjNAK0Hqa9_ER3lQ0wwmjDajtlPipGh8zDSy6pQ_iR81HAkA7Xqg2rOcAff3Igs3GmFQy-hGE4KjpknMmu23xIA_Qvg1HCXY3yKbzsZPyX6EfWL2SLQyUCQgUQOMvKdqz-Ygo8/s400/recipe+pictures+206.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5567065771117655458" /></a><br />I love these cookies!<br /><br />1 C. butter, room temperature<br />1/2 C. white sugar<br />1/2 C. brown sugar<br />1 egg<br />2 to 3t. orange zest<br />3/4 t. baking soda<br />1/2 t. salt<br />2 1/4 C. flour<br />2 C. White chips<br />1 C. craisins<br /><br />Preheat oven to 350 degrees.<br />Combine butter and sugar until smooth and creamy. Add egg and zest. Add salt, baking soda and flour and mix until well combined. Stir in chips and craisins. Roll cookies into 1 inch balls and cook for 10 minutes. Drizzle with melted white chocolate if you like.Jenhttp://www.blogger.com/profile/01865840798311817588noreply@blogger.com0tag:blogger.com,1999:blog-4100353891027105187.post-19469336634169725332011-01-27T13:03:00.000-08:002011-01-27T19:00:14.397-08:00Chewy, Soft, Oatmeal Chocolate Chip Cookies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSisWu5MRyAZYLuF6EU-i6oH6ld3KnJe3CjI-HKU9k-NzZDnrBfx93BaAaE61qfxd5Qm-c7DTWpBiVZAR6_6Jn_vp5CdbqB1tKnMBoOveJYDW-OxNL9bT8DoZPEGqCsjbzLBkBHbgBsMs/s1600/recipe+pictures+205.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSisWu5MRyAZYLuF6EU-i6oH6ld3KnJe3CjI-HKU9k-NzZDnrBfx93BaAaE61qfxd5Qm-c7DTWpBiVZAR6_6Jn_vp5CdbqB1tKnMBoOveJYDW-OxNL9bT8DoZPEGqCsjbzLBkBHbgBsMs/s400/recipe+pictures+205.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5567066201520030866" /></a><br />This is a favorite recipe from college. My roommates and I made these cookies just about every week! The recipe makes a lot of cookies. I usually cut it in half.<br /><br />1 lb. softened butter<br />2 C. brown sugar<br />2 C. white sugar<br />4 eggs<br />1 t. salt<br />1 t. baking powder<br />2 t. baking soda<br />2 t. vanilla<br />4 1/2 C. oats (I usually use rolled)<br />4 C. flour<br />24 oz. chocolate chips. I like to use butterscotch chips!<br /><br />Preheat oven to 400 degrees. <br />Cream butter, sugars and eggs. Add salt, baking powder, baking soda and vanilla. Whip until smooth. Add oats and flour. Stir well. Add chocolate and mix. Roll dough into 1 to 1 1/2 inch balls and bake on an ungreased cookie sheet for 6 to 8 minutes.Jenhttp://www.blogger.com/profile/01865840798311817588noreply@blogger.com0tag:blogger.com,1999:blog-4100353891027105187.post-20913564158824606772011-01-12T18:54:00.001-08:002011-01-12T19:14:50.140-08:00Creamy Cauliflower Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5ju3Ck1RiOgLiZCZG5a2qC43U3CSFwwI6qvl1U8Ul-r4Bx69YhkAd5-C-qN7_rsG-CxfPD9BO4seEzCH5w_KJgkM09xQScc5UdWfmy7fmjVw3GZCkmSBM3r2TQ94DYvopkotw9SnmHL0/s1600/recipe+pictures+195.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5ju3Ck1RiOgLiZCZG5a2qC43U3CSFwwI6qvl1U8Ul-r4Bx69YhkAd5-C-qN7_rsG-CxfPD9BO4seEzCH5w_KJgkM09xQScc5UdWfmy7fmjVw3GZCkmSBM3r2TQ94DYvopkotw9SnmHL0/s400/recipe+pictures+195.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5561503554817688754" /></a><br />I found a recipe for Cheddar Cauliflower Soup in one of my cook books and I lightened it up a bit by using milk instead of cream. I also used less butter and cheddar and added cream cheese to give it a rich flavor. It turned out great and it's only about 3 WW points for 1 cup!<br /><br />1 T. butter<br />1 lg. onion, finely chopped<br />2 cans low sodium and 99% fat free chicken broth<br />1 head of cauliflower, separated into small florets<br />1 potato, peeled and coarsely chopped<br />1 t. salt<br />1/8 t. pepper<br />1 1/3 C. skim milk<br />3 T. low fat cream cheese, cubed(I use Weight Watchers)<br />1/3 - 1/2 C. grated cheddar cheese (I don't use low fat because it doesn't melt well)<br />Chopped chives, for garnish<br /><br />In a large pot, melt the butter over medium heat. Add onion and cook 8 to 10 minutes or until translucent. Add chicken broth, cauliflower, potato, salt and pepper and bring to a boil over high heat. Reduce the heat and boil gently, stirring occasionally, until the cauliflower and potato are very tender, about 18 to 20 minutes. Remove the pot from the heat. In batches, puree the soup in a blender until smooth, or you can just use and immersion blender. Return the soup to the pot and stir in the cream cheese. When the cream cheese is melted, add the milk. Heat over medium-low heat until hot (do not boil), then gradually stir in the cheese until melted and smooth. Serve immediately, garnished with chopped chives.Jenhttp://www.blogger.com/profile/01865840798311817588noreply@blogger.com0tag:blogger.com,1999:blog-4100353891027105187.post-14859124135802103542011-01-07T09:26:00.000-08:002011-01-11T18:42:54.954-08:00Quinoa Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8p3a-e_EpyVUREIpXjiOkhjw0nyod4qlQ-RUcQQ6fmSkZZpCZwt5PO0zF-IXDHrUg7qNM6KMuZ2UtmRSKyQnGefwzp60DmyAAe7z839UsWZnpkYRsrNk8axqEe0ynuTNVie9VUGpVD_s/s1600/recipe+pictures+191.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8p3a-e_EpyVUREIpXjiOkhjw0nyod4qlQ-RUcQQ6fmSkZZpCZwt5PO0zF-IXDHrUg7qNM6KMuZ2UtmRSKyQnGefwzp60DmyAAe7z839UsWZnpkYRsrNk8axqEe0ynuTNVie9VUGpVD_s/s400/recipe+pictures+191.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5561124371739840258" /></a><br />I just kind of made this one up. I eat it plain, but it's good with tortilla chips as well. If by chance you are on the weight watchers program, it's about 3 points for 1 cup.<br /><br />1/2 C. dry quinoa<br />1/2 C. low sodium chicken broth<br />1 1/2 C. black beans (1 can)<br />1 1/2 C. canned corn (1 can)<br />1 can chopped tomatoes<br />1/2 avocado coarsly chopped<br />1/2 green pepper chopped<br />Juice of 1/2 lime<br />1 t. coarse salt<br />pinch of cayenne pepper<br />3 T. chopped cilantro<br /><br />Bring quinoa and broth to a boil and then reduce to a simmer. Cook quinoa for about 15 minutes. Transfer to a bowl and add the rest of the ingredients and toss. Chill in refrigerator for about 1 hour.Jenhttp://www.blogger.com/profile/01865840798311817588noreply@blogger.com0tag:blogger.com,1999:blog-4100353891027105187.post-89546538514225607772010-12-13T12:33:00.000-08:002010-12-13T12:41:58.562-08:00Baked Gnocchi with Sausage and Cheese<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFv5LnTdJk19jYAVmPmMmlCT2TZJClk5sSsSnQEtMwxLe6yfqzD5ny3Y3wkpL_YOL3Ojk1YJeJArRzGDsjHO9sNp6_-Cu4ESKIsbnfeN7qecMI8br_GDcw98hKNfPU7EPi7dN6WMe7wmw/s1600/recipe+pictures+170.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFv5LnTdJk19jYAVmPmMmlCT2TZJClk5sSsSnQEtMwxLe6yfqzD5ny3Y3wkpL_YOL3Ojk1YJeJArRzGDsjHO9sNp6_-Cu4ESKIsbnfeN7qecMI8br_GDcw98hKNfPU7EPi7dN6WMe7wmw/s400/recipe+pictures+170.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5550268947248177970" /></a><br />This is a family favorite!<br /><br />1 lb. gnocchi, cooked al dente, drained<br />2 T. olive oil<br />2 cloves garlic, minced<br />1 lb. bulk Italian sausage<br />1 t. fennel seed<br />5 T. butter<br />5 T. flour<br />2 C. chicken broth<br />1 C. half and half<br />½ t. kosher salt<br />About ½ lb fresh spinach leaves (use a 9 oz. bag of spinach)<br />½ lb. Munster or Gouda cheese shredded<br /><br />Place the cooked gnocchi in a baking dish (9 x 13” works well). In a large skillet, heat the olive oil and add the garlic and sausage. Saute until no longer pink; add fennel seed and cook another minute. Remove to a bowl; in same skillet, add butter and melt over medium heat. Stir in the flour; whisking until combined. Stir in the broth, half and half and salt. Cook another 2-3 minutes until thickened slightly. Stir in the spinach leaves and cook just until wilted. Add the cooked sausage to the sauce. Pour over the gnocchi, sprinkle on the cheese. Bake uncovered for 30 minutes in a preheated 375 oven. Serve at once. Serves 6-8.Jenhttp://www.blogger.com/profile/01865840798311817588noreply@blogger.com0tag:blogger.com,1999:blog-4100353891027105187.post-15847308996127301032010-12-11T21:44:00.000-08:002011-01-27T13:00:30.492-08:00Roasted Sweet Potato Rounds with Black Bean Cream<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_PzAa1VtgSLz-k1944sYwMEaqo0WHbDaRqmv2p81OI3PscQTnQyzmKPjWbts4irqJhV0hSbsmdBqYB9hqVQkbAfh4Txu8l34VM03sNKelG51oPnxXtfoz09dZofldS25zx1sIkoDzPnc/s1600/recipe+pictures+177.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_PzAa1VtgSLz-k1944sYwMEaqo0WHbDaRqmv2p81OI3PscQTnQyzmKPjWbts4irqJhV0hSbsmdBqYB9hqVQkbAfh4Txu8l34VM03sNKelG51oPnxXtfoz09dZofldS25zx1sIkoDzPnc/s400/recipe+pictures+177.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5550267649473659522" /></a><br />This is supposed to be a side dish, but I think it's a great little snack. My little girl loves eat this for lunch!<br /><br />2 lg. sweet potatoes, sliced 1/4 inch thick<br />1/4 C. olive oil<br />Salt and Pepper to taste<br />2 cans black beans, drained and rinsed<br />1 C. fat free sour cream<br />1 t. ground cumin<br />1 T. chopped cilantro<br /><br />Heat oven to 425 F. Line 2 baking sheets with foil; lightly coat with nonstick cooking spray. Place potato slices in single layer; brush with olive oil and sprinkle with salt and pepper. Bake 20 minutes, flipping potatoes over after 10. The potatoes should be slightly crisp. In a bowl, mash beans with a fork leaving some beans whole and others mashed. Mix in cumin, sour cream and cilantro. Season with salt and pepper. Evenly divide bean cream on potato slices; garnish with cilantro. If you don't care for cilantro, the original recipe actually called for scallions instead of cilantro. I'm not a fan of raw onion, so I went with cilantro.Jenhttp://www.blogger.com/profile/01865840798311817588noreply@blogger.com0tag:blogger.com,1999:blog-4100353891027105187.post-8159289102510214592010-12-11T21:32:00.000-08:002010-12-13T12:31:17.105-08:00Zupa Toscana<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAuHxxylF68K4-Zh7paZYta0hKlw1jGK48yqk45mwrrzZeuHasll9_IJOKB7Ixvhcp4I5p3740ZfPt8mBrkLWblhhTM6XdT3pICB7aBXmDbABrbESi1rN-dwR0zHU7bh8KevQCnAhAfg8/s1600/recipe+pictures+165.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAuHxxylF68K4-Zh7paZYta0hKlw1jGK48yqk45mwrrzZeuHasll9_IJOKB7Ixvhcp4I5p3740ZfPt8mBrkLWblhhTM6XdT3pICB7aBXmDbABrbESi1rN-dwR0zHU7bh8KevQCnAhAfg8/s400/recipe+pictures+165.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5550267128475756258" /></a><br />This is one of my favorites!<br /><br />1 lb. Spicy Italian Sausage, crumbled<br />1/2 lb. smoked bacon, chopped<br />1 qt. water<br />2 cans chicken broth (about 3 2/3 C.)<br />2 lg. russet potatoes, scrubbed, cubed<br />2 garlic cloves, crushed<br />1 med. onion, chopped<br />2 C. chopped kale or Swiss chard<br />1 C. heavy whipping cream<br />Salt and pepper to taste<br /><br />In a skillet over medium-high heat, brown sausage, breaking into small pieces; set aside. In a skillet over medium-high heat, brown bacon, drain and set aside. Place water, broth, potatoes, garlic and onion in a pot; simmer over medium heat until tender. Add sausage and bacon to pot; simmer for 10 minutes. Add kale and cream to pot; season with salt and pepper; heat through.Jenhttp://www.blogger.com/profile/01865840798311817588noreply@blogger.com0tag:blogger.com,1999:blog-4100353891027105187.post-18313508683454758832010-12-11T20:04:00.000-08:002010-12-13T12:30:13.544-08:00Ranch Cheese Ball<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjFq7wAeY64ocKu0L9WHfcbrUsavBiEm9z4ONoowsW6diBDhcnDKu1ioQGHtf6RTx7lBfHEPMSdojI2IH-KycBfv8Aaigr6qnUXPYuZYg_RHB12IkhHMELq55E3ALDSg6Xv-vRqugxlYQ/s1600/recipe+pictures+173.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjFq7wAeY64ocKu0L9WHfcbrUsavBiEm9z4ONoowsW6diBDhcnDKu1ioQGHtf6RTx7lBfHEPMSdojI2IH-KycBfv8Aaigr6qnUXPYuZYg_RHB12IkhHMELq55E3ALDSg6Xv-vRqugxlYQ/s400/recipe+pictures+173.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5550266754191423234" /></a><br />This cheese ball is so easy and everyone will love it! Make sure you let it chill overnight!<br /><br />2 8-oz pkgs. cream cheese<br />1 packet ranch dressing mix<br />2 1/2 C. shredded cheddar cheese<br />Slivered Almonds<br /><br />Allow cream cheese to come to room temperature. Combine cream cheese with ranch mix. Add cheddar cheese. Form into a ball and roll in slivered almonds. Chill overnight.Jenhttp://www.blogger.com/profile/01865840798311817588noreply@blogger.com0tag:blogger.com,1999:blog-4100353891027105187.post-75663233341563095862010-11-22T18:45:00.000-08:002011-01-27T13:00:49.798-08:00Sweet Potato Gnocchi with Maple Cinnamon Sage Brown Butter<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcPlGXSzIRLch_5RMS8dXmTkMg3DVs-iSiUNzHWiFay7o2c6J2D_X_Kr3dNn5jPXok1DpwkQRbYXE86Z2ubGmhlhy-7o_NZfHQ4tgUemKXvqUtkMSz0kq4iauZZa86kFZIycqFhl_JgnY/s1600/recipe+pictures+157.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcPlGXSzIRLch_5RMS8dXmTkMg3DVs-iSiUNzHWiFay7o2c6J2D_X_Kr3dNn5jPXok1DpwkQRbYXE86Z2ubGmhlhy-7o_NZfHQ4tgUemKXvqUtkMSz0kq4iauZZa86kFZIycqFhl_JgnY/s400/recipe+pictures+157.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5542583999818694434" /></a><br />The best way to describe this dish is YUMMMMM!!! This is kind of a labor intensive dish, but it is so worth it! I LOVED it! It's one of Giada De Laurentiis' recipes and I just made a few slight adjustments after reading the recipe reviews. I would suggest making the gnocchi dough 1 day ahead so it can chill in the fridge. It was much easier to work with when it was chilled!<br />6 to 8 servings<br /><br />Gnocchi:<br /><br />2 lbs sweet potatoes<br />2/3 C. whole milk ricotta cheese<br />1 1/2 t. salt<br />1 t. ground cinnamon<br />1/4 t. freshly ground black pepper<br />1 1/4 C. all purpose flour, plus 1/3 for work surface<br />Preheat the oven to 425 F. Pierce the sweet potatoes with a fork. Bake the sweet potatoes until tender and fully cooked, about 40-50 minutes. While the sweet potatoes are cooking, place ricotta in a strainer or some cheese cloth and allow excess moisture to drain into a bowl and set aside. Remove sweet potatoes from the oven and cool slightly. Cut in half and scoop the flesh into a large bowl. Mash the sweet potatoes and transfer to a large measuring cup to make sure the sweet potatoes measure about 2 cups. Transfer the mashed sweet potatoes back to the large bowl. Add the ricotta cheese, salt, cinnamon, and pepper and blend until well mixed. Add the flour, 1/2 C. at a time until a soft dough forms. You may need slightly more flour than the recipe calls for. Just continue to add flour 1/2 C. at a time until the dough is no longer goopy and a soft ball forms. Wrap the dough in plastic wrap and chill in fridge for at least 1 hour. Lightly flour a work surface and place the dough in a ball on the work surface. Divide the dough into 6 equal balls. Roll out each ball into 1-inch wide rope. Cut each rope into 1-inch pieces. Roll the gnocchi over the lines of a fork (this is just for looks) and transfer to a large baking sheet. <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ-SIsuLNZZDd-TrnsZOQQCaEUI7Z4WSitsSoN2zS5fGVwjpcpgk3D2E_zkhj9aM6uE9-PVhw6_rRuYafbNemNHKxX5jbUGGCE_U8nO-2PzzAcszA2AvMphqLadTd6IKkmA8hSoXKobyo/s1600/recipe+pictures+163.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ-SIsuLNZZDd-TrnsZOQQCaEUI7Z4WSitsSoN2zS5fGVwjpcpgk3D2E_zkhj9aM6uE9-PVhw6_rRuYafbNemNHKxX5jbUGGCE_U8nO-2PzzAcszA2AvMphqLadTd6IKkmA8hSoXKobyo/s200/recipe+pictures+163.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5542582991369481634" /></a><br />Bring a large pot of salted water to a boil over high heat. Add the gnocchi in 3 batches and cook until tender but still firm to the bite. The gnocchi will float when it is done. Drain gnocchi using a slotted spoon and transfer to a baking sheet. After all gnocchi is cooked, saute in a nonstick pan with a little butter to create a slight crust on the gnocchi. Return gnocchi to the baking sheet and tent with foil to keep warm. <br /><br />Maple Cinnamon Sage Brown Butter:<br /><br />1/2 C. unsalted butter (Make sure it is unsalted! If you use salted butter, do not add salt to the sauce.)<br />20 fresh sage leaves<br />1 t. ground cinnamon<br />2 T. maple syrup<br />1/2 t. salt<br />1/2 t. freshly ground black pepper<br />Melt the butter in a large saute pan over medium heat. When the butter has melted add sage leaves. Continue to cook, swirling the butter occasionally until the foam subsides and the milk solids begin to brown. Remove from heat and stir in the cinnamon, maple syrup, salt and pepper. The mixture will bubble up. Gently stir the mixture and toss with the gnocchi. Transfer to a platter and serve immediately.Jenhttp://www.blogger.com/profile/01865840798311817588noreply@blogger.com0tag:blogger.com,1999:blog-4100353891027105187.post-91240887930412462252010-11-21T19:03:00.000-08:002010-11-21T19:18:10.586-08:00Frozen Pumpkin Mousse with Pecan– Toffee Crunch<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiggm62Y7r1jZ69dgl_MZqSF2Y3sJ8hJc-aPQqWOLJUbiDbIAmXyWp2PTAGfeE9HgjyxY70DtC8o6OCbMndYKaiRpfe8xZqHmkoeFCOewpbvUJ18lFvk8PVUfa082ZLpc-KfwssIamO_As/s1600/recipe+pictures+152.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiggm62Y7r1jZ69dgl_MZqSF2Y3sJ8hJc-aPQqWOLJUbiDbIAmXyWp2PTAGfeE9HgjyxY70DtC8o6OCbMndYKaiRpfe8xZqHmkoeFCOewpbvUJ18lFvk8PVUfa082ZLpc-KfwssIamO_As/s400/recipe+pictures+152.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5542207614693617074" /></a><br />We just had this dessert tonight and I thought it was so yummy and different! Be sure to prepare it one day ahead.<br /><br />4 servings<br /><br />Crunch:<br />Vegetable oil<br />1 C. chopped pecans<br />2/3 C. toffee bits<br />4 t. dark brown sugar<br />1/8 t. salt<br />1 T. unsalted butter, melted<br />Preheat oven to 350 F. Line rimmed baking sheet with foil, brush generously with vegetable oil. Toss nuts, toffee bits, sugar, and salt in medium bowl to blend. Add butter and toss to coat. Place mixture in center of prepared sheet; pat to single layer. Bake until toffee bits are soft, about 15 minutes. Cool crunch completely on sheet. Transfer to work surface; chop coarsely.<br /><br />Mousse:<br />2 C. chilled heavy whipping cream, divided<br />¼ C. sugar<br />5 large egg yolks<br />1 ¼ C. canned pure pumpkin<br />1 t. rum flavoring (optional)<br />1 ¼ t. vanilla extract<br />¾ t. ground cinnamon<br />½ t. ground ginger<br />¼ t. ground nutmeg <br />¼ t. salt<br />1/8 t. allspice<br />Whisk ¾ C. whipping cream, sugar, and egg yolks in heavy medium-low heat until thickened to pudding consistency, about 10 minutes, do not boil. Transfer mixture to large bowl. Mix in pumpkin, rum flavoring, vanilla, ground cinnamon, ginger, nutmeg, salt, and allspice. Refrigerate uncovered until cold, stirring occasionally, about 40 minutes. Beat remaining 1 ¼ C. cream in another large bowl until cream holds peaks. Transfer ½ C. whipped cream to medium bowl for garnish; cover and chill. Fold remaining whipped cream into pumpkin mixture. Cover and refrigerate mousse at least 4 hours and up to 1 day. In each of 4 medium goblets, layer 1/3 C. mousse and generous tablespoon crunch. Repeat 2 more times. If necessary, whisk reserved ½ C. whipped cream to soft peaks and sweeten with 1 or 2 teaspoons of powdered sugar. Pipe or drop dollop of cream onto mousse in each goblet. Cover; freeze overnight.Jenhttp://www.blogger.com/profile/01865840798311817588noreply@blogger.com0tag:blogger.com,1999:blog-4100353891027105187.post-75182005251636113562010-11-16T17:15:00.000-08:002010-11-16T17:22:32.777-08:00Popovers with Sage Butter<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Pix76Vil7rJUbnZHOkP2_IH5mj_fMOAh0yZQbGeOsCaq4QzQMF6ND4BAl_SCTxQgK1GAKmS9slrFHaNczoOd2TrCgWeQZLaKbHCXrsxBLh5_-Gc1qcVfZsYr9zgY8jsdxBpAfIROxMs/s1600/recipe+pictures+139.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Pix76Vil7rJUbnZHOkP2_IH5mj_fMOAh0yZQbGeOsCaq4QzQMF6ND4BAl_SCTxQgK1GAKmS9slrFHaNczoOd2TrCgWeQZLaKbHCXrsxBLh5_-Gc1qcVfZsYr9zgY8jsdxBpAfIROxMs/s400/recipe+pictures+139.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5540321926802316258" /></a><br />I loved these!! They were so easy to make and so yummy! <br /><br />1 C. unsalted butter, room temperature<br />1 T. chopped fresh sage<br />2 C. flour<br />1 t. salt<br />2 ½ C. cold whole milk<br />4 large eggs<br /><br />Stir butter and chopped sage in small bowl. Season sage butter with salt and pepper. Melt 5 T. sage butter in small saucepan. Transfer remaining sage butter to small dish. Preheat oven to 450 F. Using 3 T. melted sage butter, brush each cup of 12-cup muffin pan. Whisk flour and salt in large bowl to blend. Whisk milk, eggs, and 2 T. melted sage butter in medium bowl to blend. Pour egg mixture over dry ingredients. Whisk until batter is smooth. Divide batter among muffin cups. Without opening oven door at any time, bake popovers 15 minutes. Reduce oven temperature to 350 F; bake until popovers are puffed and brown, about 20 minutes longer. Transfer popovers to platter; serve immediately with remaining sage butter.Jenhttp://www.blogger.com/profile/01865840798311817588noreply@blogger.com0tag:blogger.com,1999:blog-4100353891027105187.post-25425726300500127002010-11-13T08:13:00.000-08:002010-11-23T22:04:29.650-08:00Herb Brined Turkey<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-xo9QJ9F1dY5oVyjpqbXg6nHurHHAa3rvbOh4TtuOSlsCm-n0QzDNZSSzdwEe1nwEbXci-c9mKficjTS4GFW4s8MSVLLZFWK6OUZtL3w8VybXXl5kQ5vPgxLJlD5IV4ApdhphoEX4nUQ/s1600/recipe+pictures+137.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-xo9QJ9F1dY5oVyjpqbXg6nHurHHAa3rvbOh4TtuOSlsCm-n0QzDNZSSzdwEe1nwEbXci-c9mKficjTS4GFW4s8MSVLLZFWK6OUZtL3w8VybXXl5kQ5vPgxLJlD5IV4ApdhphoEX4nUQ/s400/recipe+pictures+137.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5539082808008394882" /></a><br />This was my first time cooking a whole turkey! I looked at several brine recipes and took what I liked from all of them and made my own brine recipe. I think the turkey turned out great. I made my own vegetable broth so I will include the broth recipe below. I couldn't bring myself to spend that much money on something I could just make at home! Unfortunately I forgot to take a picture of the turkey before we started cutting into it, so my picture isn't a great as it could have been! I used Alton Browns cooking method. He gives very detailed instructions, which I like. It makes it much harder to mess up!<br /><br /><strong>1 gallon vegetable broth.</strong><br /><br />2 gallons of filtered water<br />1 T. olive oil<br />2-3 carrots cut into big chunks with skins left on<br />4-5 stalks of celery cut into big chunks<br />2 onions quartered <br />3 cloves of garlic with skin on<br />1 bay leaf<br /><br />Preheat oven to 425 F. Toss vegetables with olive oil and spread onto a baking sheet. Roast vegetables in oven for about 40 minutes or until vegetables are soft and caramelized. In a large pot bring 2 gallons of water to a boil and then add roasted vegetables and rest of ingredients. Simmer until liquid is reduced to about half, about 1 hour. It may take more time than that, I wasn't paying close attention to time. Strain out vegetables and allow broth to cool to room temperature or chill in the fridge.<br /><br /><strong>Brine</strong><br /><br />1 gallon vegetable broth<br />1 C. Kosher salt or sea salt (I found that kosher salt was used most often in the recipes I looked at, but I did find one or two that called for sea salt. One cup of salt was used with either type of salt).<br />1 T. crushed dried rosemary<br />1 T. dried sage (I had fresh, so I used 1/3 C.)<br />1 T. dried thyme<br />1 T. black peppercorns<br />1 gallon of heavily iced water<br /><br />In a large stock pot, combine the vegetable broth, salt, rosemary, sage, thyme, and peppercorns. Bring to a boil, stirring frequently to dissolve salt. Remove from heat, and let cool to room temperature. When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in ice water. Wash and dry turkey. Make sure you have removed the innards. Place the turkey, breast down into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator over night. Yes it is possible to fit the bucket in the refrigerator. I just took one shelf out and it fit fine. You could also use a cooler. Let the turkey sit in the brine for 10 to 16 hours or up to 20 if you have a very large turkey. Remove the turkey, rinse off brine and pat dry.<br /><br /><strong>Aromatics</strong><br /><br />1/2 onion sliced<br />1 apple sliced (If you use a red apple, don't be alarmed when your juices have a red tint. Just make sure your turkey is at the right temperature!)<br />1 cinnamon stick<br />1 C. water<br />In a microwave safe bowl, combine ingredients and cook for five minutes. Allow to cool slightly. Insert into the cavity of the turkey along with 4 sprigs of rosemary and 6 sage leaves.<br /><br /><strong>Baking the Turkey</strong><br /><br />Preheat oven to 500 F. <br />Place turkey on a roasting rack and set roasting rack in a roasting pan or on a cookie sheet. Tuck wings underneath themselves and make sure the legs are tied together. Usually they are already tied together with oven safe material. Rub the turkey liberally with canola oil and sprinkle with salt and pepper. It's best to use a digital thermometer so you don't overcook the turkey. Insert the probe into the thickest part of the bird. I put mine into the bake side of the breast. Make sure the probe doesn't go into the cavity or bone. Next, make a large triangle out of foil and shape over the turkey breast. Remove foil and set aside. The foil will be used later to ensure the turkey breast doesn't get overcooked. It's just easier to shape it to the bird now, so you don't have to do it when the bird is really hot. Place your turkey legs first into your 500 degree oven. Cook at 500 degrees for thirty minutes. Cooking it at a high temperature initially will make help the skin brown and crisp. After 30 minutes, carefully place the foil over the turkey breast and reduce the oven temperature to 350 degrees. Set your thermometer to 161 degrees F. Do not open the oven door until your turkey reaches 161 F. Remove from oven and cover loosely with foil. The carryover cooking will raise the temp to 165. Let the turkey rest for at least 15 minutes before removing the probe.Jenhttp://www.blogger.com/profile/01865840798311817588noreply@blogger.com0tag:blogger.com,1999:blog-4100353891027105187.post-91483906398959689292010-11-08T20:32:00.000-08:002011-01-11T18:59:54.019-08:00Tortilla Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoEjkPQhAdYomnRsQTTgoXcvO4voZbXw_BACjftOKPlTpLndLBgoUBpucqmSu5MCMe3skDu1ML2WGe2pQoLtUSZkMcirWxeyHbz_cNoSJoQlqVw6zSD26yd5j0QUL9a2jk_vUBgaaxWKE/s1600/recipe+pictures+131.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoEjkPQhAdYomnRsQTTgoXcvO4voZbXw_BACjftOKPlTpLndLBgoUBpucqmSu5MCMe3skDu1ML2WGe2pQoLtUSZkMcirWxeyHbz_cNoSJoQlqVw6zSD26yd5j0QUL9a2jk_vUBgaaxWKE/s400/recipe+pictures+131.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5537414634275216082" /></a><br />This is one of my favorite soups! It's only about 2 weight watchers points for one cup. If you add a couple tablespoons of low fat cheeses, and three crushed tortilla chips, it's only about 4 points!<br /><br />2 T. olive oil<br />1 lb. chicken, cooked and shredded (Rotisserie chicken is best)<br />1 onion chopped<br />1 clove garlic<br />1 (15-oz.) can diced tomatoes<br />1 (10-oz.) can enchilada sauce<br />1 (4-oz.) can chopped green chiles<br />1 (15-oz.) can whole kernel corn, undrained<br />1 (15-oz.) can black beans drained and rinsed<br />32 oz. chicken broth<br />1 t. cumin<br />1 t. chili powder<br />1 t. salt<br />1/4 t. black pepper<br />1 bay leaf<br />Fresh Cilantro<br />Monterey Jack cheese<br />Sour Cream<br />Tortilla chips<br />Avocado<br /><br />In a large pot cook onions and garlic in olive oil until onion is translucent and tender. Add tomatoes, green chiles, corn, enchilada sauce, broth and spices and bay leaf. Bring to a boil and then reduce heat and simmer for 30 minutes. Add chicken and black beans and continue to cook for 20 or 30 more minutes. Garnish soup with cheese, sour cream, avocado slices, tortilla chips and fresh cilantro.<br /><br />*Another option is to toss all ingredients in the crockpot and cook on low heat for 8 to 10 hours or on high for 4 to 5 hours.Jenhttp://www.blogger.com/profile/01865840798311817588noreply@blogger.com0tag:blogger.com,1999:blog-4100353891027105187.post-80746618501970334402010-11-03T20:00:00.000-07:002010-11-03T20:10:20.014-07:00Black Bean and Chicken Chili<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh4cGSW2KSLnCoslTfjtfNARm1KJgH1EaOnrp2JqKVzMzTJ-T4N3_8DTZasldMv_7HDU8yFQNLY0Ydpp1NlsK48XtwOCSmpqNCGJ9eDZfqZQfvTHx3GHmEEee2XzbhAyrURJ77L2VXuaY/s1600/recipe+pictures+114.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh4cGSW2KSLnCoslTfjtfNARm1KJgH1EaOnrp2JqKVzMzTJ-T4N3_8DTZasldMv_7HDU8yFQNLY0Ydpp1NlsK48XtwOCSmpqNCGJ9eDZfqZQfvTHx3GHmEEee2XzbhAyrURJ77L2VXuaY/s400/recipe+pictures+114.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5535526347445961954" /></a><br />This is a family favorite!<br /><br />1 T. olive oil<br />1 large onion chopped<br />2 cloves garlic<br />4 (15-oz.) can Black Beans, rinsed<br />1 (4-oz.) can Green Chilies, diced<br />1 (28-oz) can Crushed or diced tomatoes<br />1 (14-oz) can Chicken Broth<br />1 1/2 C. shredded rotisserie chicken (you could cook and shred your chicken, but it's so much easier to use a rotisserie chicken!)<br />1 t. cumin<br />1 t. salt<br />1/2 t. pepper<br />2 t. chili powder<br />2 dashes of hot sauce<br />3/4 C. salsa<br />Pepper Jack or Cheddar Cheese<br />Avocado<br />Sour Cream<br />Heat oil in heavy pot. Add onion and garlic and cook until onions are transparent. Combine all other ingredients and simmer for 2-3 hours. Garnish with cheese, sour cream and chopped avocado.Jenhttp://www.blogger.com/profile/01865840798311817588noreply@blogger.com0tag:blogger.com,1999:blog-4100353891027105187.post-69491845732010847302010-11-03T19:45:00.001-07:002012-10-09T19:12:28.774-07:00Macaroni and Cheese with Crumb Topping<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOh_VAAOj6QRHK8MNqwe0GwtSmjWqBLqHcyK9EmPfq0sOK-BJZOEq-0bFmjcNdrgMiqunXXsbHcu1TMgPBXM2IN54mEqn8DMSwBWug2SVF5pWYlKLm07HdvObHg8XOQ25Q1Qfwna0Jo6w/s1600/recipe+pictures+113.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5535524008362847650" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOh_VAAOj6QRHK8MNqwe0GwtSmjWqBLqHcyK9EmPfq0sOK-BJZOEq-0bFmjcNdrgMiqunXXsbHcu1TMgPBXM2IN54mEqn8DMSwBWug2SVF5pWYlKLm07HdvObHg8XOQ25Q1Qfwna0Jo6w/s400/recipe+pictures+113.jpg" style="cursor: pointer; float: right; height: 300px; margin: 0px 0px 10px 10px; width: 400px;" /></a><br />
I've been looking for a really good macaroni and cheese recipe. I think this one is pretty good, but I think I might try a few more recipes. Addy loves this mac and cheese! I have made it with white cheddar and regular cheddar. Both are good.<br />
<br />
12 servings<br />
<br />
1 ½ C. fresh breadcrumbs made from crustless French bread<br />
¾ C. freshly grated Asiago cheese<br />
1 t. sweet paprika<br />
8 T. butter, divided<br />
6 T. flour<br />
6 C. whole milk (I used skim and it was still good)<br />
2 t. Dijon mustard<br />
1 t. ground black pepper<br />
4 C. grated white cheddar cheese<br />
1 ½ T. chopped fresh parsley<br />
1 lb. macaroni<br />
<br />
Mix breadcrumbs, Asiago, and paprika in medium bowl. Melt 6 T. butter in heavy large saucepan over medium heat. Add flour and stir 3 minutes. Gradually whisk in milk, then mustard and pepper. Cook until thickened, stirring often, about 10 minutes. Mix in 1/2 of the cheddar cheese. Cool sauce slightly and then add the rest of the cheese and fresh parsley. Preheat oven to 400 F. Butter 15x10x2-inch glass baking dish. Cook macaroni in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain macaroni. Return macaroni to pot; mix in sauce. Season to taste with salt. Transfer mixture to prepared dish. Sprinkle with topping. Dot with remaining 2 T. butter. Bake until cheese is bubbling and crumbs are brown, about 40 minutes. Cool slightly and serve.Jenhttp://www.blogger.com/profile/01865840798311817588noreply@blogger.com1tag:blogger.com,1999:blog-4100353891027105187.post-19472979212114177912010-10-24T19:19:00.000-07:002010-10-24T19:32:33.929-07:00Pumpkin Cheesecake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRXBolnp1hjwgSbbWZXYaS61usvTq5qCVMGkWr2aG2RZMqp9XSfo5P87JADKebTMWEPJRYLbVGzZWMWMoKjO34t9sgwrNMHP4q_EZ-MVx1OIhbia5mm3Rn0gZclZ1vDXg1TkO1APTRgg0/s1600/recipe+pictures+107.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRXBolnp1hjwgSbbWZXYaS61usvTq5qCVMGkWr2aG2RZMqp9XSfo5P87JADKebTMWEPJRYLbVGzZWMWMoKjO34t9sgwrNMHP4q_EZ-MVx1OIhbia5mm3Rn0gZclZ1vDXg1TkO1APTRgg0/s400/recipe+pictures+107.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5531805515814876306" /></a><br />This is a great cheesecake! <br />12 Servings<br /><br />Crust:<br />1 ½ C. gingersnap cookie crumbs<br />5 T. unsalted butter, melted<br />1 T. sugar<br />Preheat oven to 350 F. Wrap outside of 9-inch diameter springform pan with foil. Mix crumbs, butter, and sugar in bowl. Press mixture onto bottom and 2 inches up sides of pan. Bake crust until slightly darkened, about 5 minutes. Set aside. Maintain oven temperature.<br /><br />Filling:<br />3 8-oz packages cream cheese, room temperature<br />1 C. sugar<br />1 C. canned pure pumpkin<br />3 large eggs<br />1 t. vanilla extract<br />½ t. ground cinnamon<br />1/8 t. ground nutmeg<br />1/8 t. ground allspice<br />Blend cream cheese and sugar in processor until smooth. Add pumpkin, eggs, vanilla, and spices. Process until smooth, scraping down sides of bowl. Transfer filling to crust. Bake cheesecake at 350 F for 10 minutes and then reduce the temperature to 325 F. Bake until center is set and edges begin to crack, about 50 minutes. Cool in pan on rack. Chill uncovered until cold, at least 6 hours. Cut around pan sides; remove sides. Top with whipped cream and a drizzle of caramel sauce.<br /><br />Caramel Sauce:<br />1/3 C. butter<br />1 C. brown sugar<br />2 T. corn syrup<br />pinch of salt<br />1/3 C. cream<br />Melt butter in a sauce pan, then add the rest of the ingredients. Bring to a boil and cook until sugar is dissolved.Jenhttp://www.blogger.com/profile/01865840798311817588noreply@blogger.com1tag:blogger.com,1999:blog-4100353891027105187.post-67412564215232232452010-10-18T20:25:00.000-07:002010-10-18T20:33:34.857-07:00Cinnamon-Vanilla SyrupThis syrup is so good I could drink it and I'm not ashamed to admit it!<br /><br />1 cube butter<br />1 C. sugar<br />1 C. half and half or cream<br />1 t. vanilla<br />1/2 t. cinnamon <br /><br />Heat ingredients in a saucepan until sugar is dissolved.Jenhttp://www.blogger.com/profile/01865840798311817588noreply@blogger.com0tag:blogger.com,1999:blog-4100353891027105187.post-19128889808449544092010-10-18T20:15:00.000-07:002011-01-11T19:02:20.992-08:00Pumpkin Pie Pancakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn6YXjueE-dyZVhwZSr3JkjTlHtKaLVFvv0gthFNMrEhZDGIlrI5XMs1fSfSDTmB63Zo1ccvV4tuzGBY47qV1HPL2rjWgy3qQVpV0vdD2EG5ssx_4AGTY_VwZ8-hSaEUgWNUrkGU9vpig/s1600/recipe+pictures+101.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn6YXjueE-dyZVhwZSr3JkjTlHtKaLVFvv0gthFNMrEhZDGIlrI5XMs1fSfSDTmB63Zo1ccvV4tuzGBY47qV1HPL2rjWgy3qQVpV0vdD2EG5ssx_4AGTY_VwZ8-hSaEUgWNUrkGU9vpig/s400/recipe+pictures+101.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5529594980370516738" /></a><br />I love these pancakes! They are pretty healthy, but you would never know it! You could use all whole wheat flour if you want and they would still be great.<br /><br />1 C. unbleached all purpose flour<br />1 C. whole wheat flour <br />1 T. baking powder<br />2 eggs<br />1 C. canned pumpkin<br />2 C. buttermilk<br />1/2 C. plain fat free yogurt<br />2 T. butter, melted (optional)<br />4 T. sugar<br />1/4 t. ground ginger<br />1/4 t. cinnamon<br />1/4 t. nutmeg<br />3/4 t. pumpkin pie spice<br /><br />In a small bowl, combine the white flour, whole wheat flour and baking powder. Set aside. in a medium bowl, combine eggs, pumpkin, buttermilk, yogurt, butter, sugar and spices. Add flour mixture to pumpkin mixture and stir until thoroughly combined. Heat a nonstick griddle over low heat with a bit of vegetable spray. Spoon heaping tablespoons of batter onto the griddle and cook. Serve with Cinnamon Vanilla syrup or dusted with powdered sugar.Jenhttp://www.blogger.com/profile/01865840798311817588noreply@blogger.com1