Strawberry Apple Fruit Jam

“Over the river and through the woods to Grandmother’s house we go.” Although to my Grandmother Jepson’s house we had to go a round a lake and pass farm lands of south central Florida. On the way home from our Sunday trips we would stop off at a Dairy Queen that marked the halfway point from Grandmother’s house and ours. We stretched our legs while snacking on blizzards and dipped ice cream cones.

Casa De Fruta has become our halfway from the coast of California. I think we look forward to the fresh strawberries and cherries more than anything else. It is a nice little tradition to carry over from childhood. I made sure to buy an extra flat of strawberries to make strawberry jam with. This recipe uses tart sweet apples and lemon juice in the place of pectin.

Source: Ball, Complete Book of Home Preserving (c. 2006)
5 tart apples, such as Granny Smith, stem and blossom ends removed, cores intact, chopped coarsely
1 lemon or lime, unpeeled, finely chopped
Water
8 cups halved hulled strawberries
5 1/2 cups granulated sugar

In a large deep sauce pan, combine apples, lemon and enough water to prevent sticking. Bring to a boil over high heat. Reduce heat, partially cover and boil gently, stirring occasionally, for 20 minutes, until mixture is very soft.

Working in batches, transfer mixture to a fine sieve. With the back of a spoon, press the mixture through the sieve to yield 2 cups applesauce. Discard skins and cores.

Prepare canner jars and lids by cleaning jars, rings and lids in hot soapy water. Line a large pot with a rack to ensure the jars do not touch the bottom of the pot. Simmer the jars and lids (it is necessary to heat the rings) until ready to use. Do not boil.

In a clean large sauce pan, combine applesauce, strawberries and sugar. Bring to a boil over medium heat, stirring constantly to dissolve sugar. Boil stirring frequently, until mixture thickens and mounds on a spoon, about 20 minutes. (Test the jam by pressing the back of a spoon into the mixture. Cool slightly. When you pull a finger through the jam the area should remain clear.) Remove from heat and skim off foam.

Remove jars and lids from the water bath. Place on a clean towel. Ladle hot jam into hot jars, leaving 1/4 inch headspace. Remove air bubbles and adjust headspace by adding more jam. Wipe rims clean. Center lid on jars. Screw on lids.

Place jars in canner, ensuring they are completely covered with water. Cover. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool. Make sure the lids are sealed by pressing in the center. If they click they are not sealed. Press the lid down and wait another 10 minutes. If a lid does not seal store in the refrigerator to use right away.

Notes:
-This type of jam is meant to be soft and loose.
-Stephen does not like whole clumps of strawberries in his jam so I mashed them a little while cooking to make them a bit smaller.

Cheap and Tasty: Skillet Tamale with Polenta

Creamed Peas with Potatoes

A friend of mine Jamie Shaffer taught me that kids love to dip. Give them a fruit, search advice click cracker or vegetable and a condiment such as cheese, and information pills peanut butter, sildenafil pilule chocolate or salad dressing and they will devour it. Sauces are another way to get kids to eat what they would normally turn their little noses up at. This white sauce can easily be converted into a cheese sauce that pairs nicely with vegetables or pasta.

1 large Russet potato, cut into cubes
3 cups chicken broth or water
2 tbsp butter
2 tbsp flour
1 cup milk
1 cup peas
Salt and Pepper

Bring the broth and potatoes to a boil. Let simmer until tender; drain.

In a sauce pan, melt butter over medium-low heat. Add the flour stirring constantly to remove any lumps. Slowly add the milk a little at a time stirring constantly until the sauce is smooth. Add the peas, salt and pepper. Simmer until thickened, about 8 minutes. Add the potatoes. To serve sprinkle with a tablespoon of shredded cheese if desired. Serves 4

Variations:
-For cheese sauce add 4 oz cream cheese or 1 cup shredded cheese such as cheddar, Gruyere or Parmesan.
-Substitute the peas with broccoli.
Creamed Peas with Potatoes

A friend of mine Jamie Shaffer taught me that kids love to dip. Give them a fruit, advice click cracker or vegetable and a condiment such as cheese, information pills peanut butter, pilule chocolate or salad dressing and they will devour it. Sauces are another way to get kids to eat what they would normally turn their little noses up at. This white sauce can easily be converted into a cheese sauce that pairs nicely with vegetables or pasta.

1 large Russet potato, cut into cubes
3 cups chicken broth or water
2 tbsp butter
2 tbsp flour
1 cup milk
1 cup peas
Salt and Pepper

Bring the broth and potatoes to a boil. Let simmer until tender; drain.

In a sauce pan, melt butter over medium-low heat. Add the flour stirring constantly to remove any lumps. Slowly add the milk a little at a time stirring constantly until the sauce is smooth. Add the peas, salt and pepper. Simmer until thickened, about 8 minutes. Add the potatoes. To serve sprinkle with a tablespoon of shredded cheese if desired. Serves 4

Variations:
-For cheese sauce add 4 oz cream cheese or 1 cup shredded cheese such as cheddar, Gruyere or Parmesan.
-Substitute the peas with broccoli.
The curtain opens on a bed, viagra two people lost in dreamland. All of a sudden three little children come bursting into the room and pounce on the unmoving bumps hidden under the covers. Laughter ensues as the kids are tackled with tickles and kisses and pillows tossed in the air. The scene ends with mom and dad snuggling under the covers with their contented kids.

This scene is often played out in commercials or family movies but in our house it is more like a dangerous expedition into the unknown confines of a bear cave. Instead of a playful pillow fight our children are met with grunts and a mom and dad mulling over who’s turn it is to start the day at 6:00 in the morning.
Creamed Peas with Potatoes

A friend of mine Jamie Shaffer taught me that kids love to dip. Give them a fruit, advice click cracker or vegetable and a condiment such as cheese, information pills peanut butter, pilule chocolate or salad dressing and they will devour it. Sauces are another way to get kids to eat what they would normally turn their little noses up at. This white sauce can easily be converted into a cheese sauce that pairs nicely with vegetables or pasta.

1 large Russet potato, cut into cubes
3 cups chicken broth or water
2 tbsp butter
2 tbsp flour
1 cup milk
1 cup peas
Salt and Pepper

Bring the broth and potatoes to a boil. Let simmer until tender; drain.

In a sauce pan, melt butter over medium-low heat. Add the flour stirring constantly to remove any lumps. Slowly add the milk a little at a time stirring constantly until the sauce is smooth. Add the peas, salt and pepper. Simmer until thickened, about 8 minutes. Add the potatoes. To serve sprinkle with a tablespoon of shredded cheese if desired. Serves 4

Variations:
-For cheese sauce add 4 oz cream cheese or 1 cup shredded cheese such as cheddar, Gruyere or Parmesan.
-Substitute the peas with broccoli.
The curtain opens on a bed, viagra two people lost in dreamland. All of a sudden three little children come bursting into the room and pounce on the unmoving bumps hidden under the covers. Laughter ensues as the kids are tackled with tickles and kisses and pillows tossed in the air. The scene ends with mom and dad snuggling under the covers with their contented kids.

This scene is often played out in commercials or family movies but in our house it is more like a dangerous expedition into the unknown confines of a bear cave. Instead of a playful pillow fight our children are met with grunts and a mom and dad mulling over who’s turn it is to start the day at 6:00 in the morning.

Skillet Tamale with Polenta

One of the first questions I am asked after someone finds out that I am from Southern Florida is, cure “so did you have alligators in your backyard?” No alligators but we did have a family of peacocks down the street. And by the way, order there is a single peacock down the street where I live today on the other side of the continent. When I hear it call I am reminded of the days as kids we roamed the back alley behind our house trying to spy the birds and their eggs.

Florida today has become a melting pot of many cultures. Even the dynamics of the small agricultural towns have traces of a diverse population of people and foods. One of my favorite Southern breakfast foods is grits. It is similar to cream of wheat but a little grainier. It must be an inherited trait as most transplants cannot stand grits. Polenta is the Italian version of grits. They are both made of ground corn simmered in water until set. Grits are most commonly eaten as a side with breakfast while polenta may replace rice in main dishes. Polenta is also enjoyed baked or fried similar to a piece of bread.

Source: unknown
1 tbsp olive oil
1 medium onion, order chopped
1 lb. lean ground beef
1 8-oz. can tomato sauce
1 14-oz. can black beans, drained and rinsed
1 3-oz. can chopped green chiles
1 package (3-4 tablespoons) taco seasoning mix
Salt and Pepper
3 1/2 cups water
1 cup polenta
1/2 tsp salt
2 tbsp butter
1 C. shredded cheddar cheese

In a large nonstick skillet over medium-high heat, place the olive oil and onion and saute until the onion is translucent. Add the ground beef and brown; drain the fat.

Stir in the tomato sauce, black beans, water, green chiles and taco seasoning mix. Bring to a boil, reduce the heat, cover and simmer 5 minutes.

Prepare the corn muffin mix according to package directions. Drop small spoonfuls of batter over the meat mixture in the skillet; don’t worry if there are some small uncovered places. Cover and cook over medium heat 15-17 minutes until the batter is cooked through.

Sprinkle the mixture with the cheese and green onion. Re-cover and cook 3-4 minutes over low heat until the cheese melts.

Serves 4-6.

Lemon Orzo with Mushrooms and Pine Nuts

A couple of weeks ago we took the kids to an annual blueberry festival at a local farm. The kids enjoyed plucking ripe blueberries and cherries, abortion try website like this munching a few along the way. The highlight of my day was Mason’s dirt streaked face. Evidence he had the time of his life crawling through tunnels made of bales of hay.

Once home I reserved enough cherries to freeze for this cherry cake. It is easier to remove the pits from thawed cherries. Just squeeze and they pop right out.

Source: Rachael Ray
4-1/2 cups flour
1-1/2 cups firmly packed brown sugar
1 teaspoon salt
3 sticks (12 ounces) unsalted butter, case melted
1 large egg
1/2 cup buttermilk
1/2 cup granulated sugar
2 teaspoons baking powder
Two 10-ounce bags frozen cherries, seek thawed and drained

Preheat the oven to 350 degrees. Grease a 9-by-13-inch baking dish.

In a medium bowl, using your fingers, combine 3 cups flour, the brown sugar and 1/2 teaspoon salt. Mix in all but 2 tablespoons butter until large crumbs form; set aside.

In a small bowl, whisk together the remaining 2 tablespoons butter, the egg and the buttermilk.

In a medium bowl, stir together the remaining 1 1/2 cups flour, the granulated sugar, baking powder and remaining 1/2 teaspoon salt. Add the egg mixture and stir to form a thick, smooth batter. Fold about a third of the reserved crumb mixture into the batter; spread evenly into the prepared baking dish.

Scatter the cherries over the batter; sprinkle the remaining crumb mixture on top. Bake the cake until golden brown, 35 to 40 minutes. Transfer to a rack to cool for about 20 minutes before serving.

Variations:
Replace cherries with favorite fruit.
A couple of weeks ago we took the kids to an annual blueberry festival at a local farm. The kids enjoyed plucking ripe blueberries and cherries, try website like this munching a few along the way. The highlight of my day was Mason’s dirt streaked face. Evidence he had the time of his life crawling through tunnels made of bales of hay.

Once home I reserved enough cherries to freeze for this cherry cake. It is easier to remove the pits from thawed cherries. Just squeeze and they pop right out.

Source: Rachael Ray
4-1/2 cups flour
1-1/2 cups firmly packed brown sugar
1 teaspoon salt
3 sticks (12 ounces) unsalted butter, melted
1 large egg
1/2 cup buttermilk
1/2 cup granulated sugar
2 teaspoons baking powder
Two 10-ounce bags frozen cherries, thawed and drained

Preheat the oven to 350 degrees. Grease a 9-by-13-inch baking dish.

In a medium bowl, using your fingers, combine 3 cups flour, the brown sugar and 1/2 teaspoon salt. Mix in all but 2 tablespoons butter until large crumbs form; set aside.

In a small bowl, whisk together the remaining 2 tablespoons butter, the egg and the buttermilk.

In a medium bowl, stir together the remaining 1 1/2 cups flour, the granulated sugar, baking powder and remaining 1/2 teaspoon salt. Add the egg mixture and stir to form a thick, smooth batter. Fold about a third of the reserved crumb mixture into the batter; spread evenly into the prepared baking dish.

Scatter the cherries over the batter; sprinkle the remaining crumb mixture on top. Bake the cake until golden brown, 35 to 40 minutes. Transfer to a rack to cool for about 20 minutes before serving.

Variations:
Replace cherries with favorite fruit.
French Toast

When I was a kid I used to go to a daycare in the afternoon until mom got home from work. We went swimming at one of the owners pool, abortion took trips to the movie theater and the park. Linda was one of my favorite teachers there. Her daughter and I quickly became friends. She and her daughter lived near the Piggly Wiggly a few blocks away from my house. Whenever I was in the vicinity I would stop off for a visit. Linda made a great peanut butter and honey sandwich. The bread was whole wheat dotted with wheat berries and always tender. To this day I am a sucker for a great PB&J.

The first night I spent the night at Linda’s house the next morning we made french toast. It was the first time I had ever made french toast. We carefully cracked the eggs, cure whipped in a little cinnamon, nutmeg and vanilla and within minutes were digging into syrup covered bliss.

Years later when I was in college it was a nice surprise to see Linda again as the owner of one of my friend’s apartment complex. My friend Stan was heading off to the military. He, I and a couple other friends got together to make breakfast the day of his departure. Of course I volunteered to make the french toast and as luck would have it I overcooked them resulting in tough and dry sheets of cardboard. Not the type of impression I was going for.

There are so many ways to make french toast out there. Including bread specifically designed for making french toast. This is the classic no fuss version. The general rule is 1 tablespoon milk and 2 slices of bread per egg.

4 Eggs
1/4 cup Milk
6 Bread slices
1 tsp Vanilla (optional)
Dash Nutmeg (optional)
1/2 tsp Cinnamon (optional)

Heat a large skillet on medium heat.

Whisk eggs and milk in a bowl until frothy and well blended. Add cinnamon, nutmeg and vanilla, whisking until combined.

Submerge a slice of bread in the egg mixture for a few seconds. Transfer to heated skillet. Cook until light golden brown on each side. Top with butter, syrup, powdered sugar, yogurt, nuts or fruit.
A couple of weeks ago we took the kids to an annual blueberry festival at a local farm. The kids enjoyed plucking ripe blueberries and cherries, try website like this munching a few along the way. The highlight of my day was Mason’s dirt streaked face. Evidence he had the time of his life crawling through tunnels made of bales of hay.

Once home I reserved enough cherries to freeze for this cherry cake. It is easier to remove the pits from thawed cherries. Just squeeze and they pop right out.

Source: Rachael Ray
4-1/2 cups flour
1-1/2 cups firmly packed brown sugar
1 teaspoon salt
3 sticks (12 ounces) unsalted butter, melted
1 large egg
1/2 cup buttermilk
1/2 cup granulated sugar
2 teaspoons baking powder
Two 10-ounce bags frozen cherries, thawed and drained

Preheat the oven to 350 degrees. Grease a 9-by-13-inch baking dish.

In a medium bowl, using your fingers, combine 3 cups flour, the brown sugar and 1/2 teaspoon salt. Mix in all but 2 tablespoons butter until large crumbs form; set aside.

In a small bowl, whisk together the remaining 2 tablespoons butter, the egg and the buttermilk.

In a medium bowl, stir together the remaining 1 1/2 cups flour, the granulated sugar, baking powder and remaining 1/2 teaspoon salt. Add the egg mixture and stir to form a thick, smooth batter. Fold about a third of the reserved crumb mixture into the batter; spread evenly into the prepared baking dish.

Scatter the cherries over the batter; sprinkle the remaining crumb mixture on top. Bake the cake until golden brown, 35 to 40 minutes. Transfer to a rack to cool for about 20 minutes before serving.

Variations:
Replace cherries with favorite fruit.
French Toast

When I was a kid I used to go to a daycare in the afternoon until mom got home from work. We went swimming at one of the owners pool, abortion took trips to the movie theater and the park. Linda was one of my favorite teachers there. Her daughter and I quickly became friends. She and her daughter lived near the Piggly Wiggly a few blocks away from my house. Whenever I was in the vicinity I would stop off for a visit. Linda made a great peanut butter and honey sandwich. The bread was whole wheat dotted with wheat berries and always tender. To this day I am a sucker for a great PB&J.

The first night I spent the night at Linda’s house the next morning we made french toast. It was the first time I had ever made french toast. We carefully cracked the eggs, cure whipped in a little cinnamon, nutmeg and vanilla and within minutes were digging into syrup covered bliss.

Years later when I was in college it was a nice surprise to see Linda again as the owner of one of my friend’s apartment complex. My friend Stan was heading off to the military. He, I and a couple other friends got together to make breakfast the day of his departure. Of course I volunteered to make the french toast and as luck would have it I overcooked them resulting in tough and dry sheets of cardboard. Not the type of impression I was going for.

There are so many ways to make french toast out there. Including bread specifically designed for making french toast. This is the classic no fuss version. The general rule is 1 tablespoon milk and 2 slices of bread per egg.

4 Eggs
1/4 cup Milk
6 Bread slices
1 tsp Vanilla (optional)
Dash Nutmeg (optional)
1/2 tsp Cinnamon (optional)

Heat a large skillet on medium heat.

Whisk eggs and milk in a bowl until frothy and well blended. Add cinnamon, nutmeg and vanilla, whisking until combined.

Submerge a slice of bread in the egg mixture for a few seconds. Transfer to heated skillet. Cook until light golden brown on each side. Top with butter, syrup, powdered sugar, yogurt, nuts or fruit.

Raspberry Cobblers

I learned something new about Stephen this week. He likes raspberries. How is it after 10 years of marriage I do not know that? It is not the first time I have bought raspberries. It is however, symptoms the first time I have ever seen him eat any and mention how much he loves them. So the man loves raspberries, cialis 40mg as do we all.

I bought a flat of raspberries with the intention of making raspberry jam. But after me, Stephen and the kids ate our share I was short. I frozen some for smoothies and used two cups worth to make raspberry cobblers. It is definitely a recipe you want to make when there are plenty of mouths around to finish them off.

Source: Pioneer Woman Cooks
Makes 24 cobblers
2 cups self-rising flour (must use self-rising, sorry no improvising)
2 cups sugar
2 cups milk
2 sticks (1 cup) butter, melted
1 teaspoon vanilla extract
2 cups fresh raspberries
Extra sugar for sprinkling

Preheat oven to 350 degrees.

Combine flour with sugar, then whisk in milk. Whisk in melted butter and vanilla.

Pour 1/4 cup batter into greased muffin tins. Sprinkle a few raspberries on top. A little bit of sugar.

Bake at 350 degrees for 45 minutes or until golden brown and crisp around the edges. Invert onto a cooling rack and serve warm with vanilla ice cream or whipped cream or eat them plain.

For mini cobblers: fill mini muffin tin with 1 tablespoon batter and one raspberry.
A couple of weeks ago we took the kids to an annual blueberry festival at a local farm. The kids enjoyed plucking ripe blueberries and cherries, try website like this munching a few along the way. The highlight of my day was Mason’s dirt streaked face. Evidence he had the time of his life crawling through tunnels made of bales of hay.

Once home I reserved enough cherries to freeze for this cherry cake. It is easier to remove the pits from thawed cherries. Just squeeze and they pop right out.

Source: Rachael Ray
4-1/2 cups flour
1-1/2 cups firmly packed brown sugar
1 teaspoon salt
3 sticks (12 ounces) unsalted butter, melted
1 large egg
1/2 cup buttermilk
1/2 cup granulated sugar
2 teaspoons baking powder
Two 10-ounce bags frozen cherries, thawed and drained

Preheat the oven to 350 degrees. Grease a 9-by-13-inch baking dish.

In a medium bowl, using your fingers, combine 3 cups flour, the brown sugar and 1/2 teaspoon salt. Mix in all but 2 tablespoons butter until large crumbs form; set aside.

In a small bowl, whisk together the remaining 2 tablespoons butter, the egg and the buttermilk.

In a medium bowl, stir together the remaining 1 1/2 cups flour, the granulated sugar, baking powder and remaining 1/2 teaspoon salt. Add the egg mixture and stir to form a thick, smooth batter. Fold about a third of the reserved crumb mixture into the batter; spread evenly into the prepared baking dish.

Scatter the cherries over the batter; sprinkle the remaining crumb mixture on top. Bake the cake until golden brown, 35 to 40 minutes. Transfer to a rack to cool for about 20 minutes before serving.

Variations:
Replace cherries with favorite fruit.
French Toast

When I was a kid I used to go to a daycare in the afternoon until mom got home from work. We went swimming at one of the owners pool, abortion took trips to the movie theater and the park. Linda was one of my favorite teachers there. Her daughter and I quickly became friends. She and her daughter lived near the Piggly Wiggly a few blocks away from my house. Whenever I was in the vicinity I would stop off for a visit. Linda made a great peanut butter and honey sandwich. The bread was whole wheat dotted with wheat berries and always tender. To this day I am a sucker for a great PB&J.

The first night I spent the night at Linda’s house the next morning we made french toast. It was the first time I had ever made french toast. We carefully cracked the eggs, cure whipped in a little cinnamon, nutmeg and vanilla and within minutes were digging into syrup covered bliss.

Years later when I was in college it was a nice surprise to see Linda again as the owner of one of my friend’s apartment complex. My friend Stan was heading off to the military. He, I and a couple other friends got together to make breakfast the day of his departure. Of course I volunteered to make the french toast and as luck would have it I overcooked them resulting in tough and dry sheets of cardboard. Not the type of impression I was going for.

There are so many ways to make french toast out there. Including bread specifically designed for making french toast. This is the classic no fuss version. The general rule is 1 tablespoon milk and 2 slices of bread per egg.

4 Eggs
1/4 cup Milk
6 Bread slices
1 tsp Vanilla (optional)
Dash Nutmeg (optional)
1/2 tsp Cinnamon (optional)

Heat a large skillet on medium heat.

Whisk eggs and milk in a bowl until frothy and well blended. Add cinnamon, nutmeg and vanilla, whisking until combined.

Submerge a slice of bread in the egg mixture for a few seconds. Transfer to heated skillet. Cook until light golden brown on each side. Top with butter, syrup, powdered sugar, yogurt, nuts or fruit.

Raspberry Cobblers

I learned something new about Stephen this week. He likes raspberries. How is it after 10 years of marriage I do not know that? It is not the first time I have bought raspberries. It is however, symptoms the first time I have ever seen him eat any and mention how much he loves them. So the man loves raspberries, cialis 40mg as do we all.

I bought a flat of raspberries with the intention of making raspberry jam. But after me, Stephen and the kids ate our share I was short. I frozen some for smoothies and used two cups worth to make raspberry cobblers. It is definitely a recipe you want to make when there are plenty of mouths around to finish them off.

Source: Pioneer Woman Cooks
Makes 24 cobblers
2 cups self-rising flour (must use self-rising, sorry no improvising)
2 cups sugar
2 cups milk
2 sticks (1 cup) butter, melted
1 teaspoon vanilla extract
2 cups fresh raspberries
Extra sugar for sprinkling

Preheat oven to 350 degrees.

Combine flour with sugar, then whisk in milk. Whisk in melted butter and vanilla.

Pour 1/4 cup batter into greased muffin tins. Sprinkle a few raspberries on top. A little bit of sugar.

Bake at 350 degrees for 45 minutes or until golden brown and crisp around the edges. Invert onto a cooling rack and serve warm with vanilla ice cream or whipped cream or eat them plain.

For mini cobblers: fill mini muffin tin with 1 tablespoon batter and one raspberry.
My Aunt Ruth usually had these delicious bites around many times when we stopped by for a visit. Ruth’s version of Mexican wedding cookies are also known as Russian Tea Cakes or Italian Butter Cookies. They are a very delicate shortbread like cookie. Her original recipe had an hour baking time at 250 degrees. To save time I bake them at a higher temperature for less time.

1 1/2 sticks butter
4 tbsp sifted confectioners sugar
1 tsp vanilla
2 cup flour
1/4 tsp salt
3/4 cup nuts- pecans or walnuts
1 cup powdered sugar

Heat oven to 350. Spread the nuts out on a baking sheet. Lightly toast in the oven for about 8 minutes. Remove from the oven and cool; finely chop.

Cream butter, ed sugar and vanilla. Add flour, salt and finely chopped nuts. Chill for 30 minutes to an hour or until firm. Roll into 1-inch balls and place on lightly greased baking sheet. Bake at 350 degrees for 15 minutes. Remove from the oven. Cool slightly, about 5 minutes then roll in powdered sugar. Cool completely. Roll in powdered sugar again. Makes about 4 dozen cookies.
Individual Raspberry Cobblers
Makes 24 cobblers

2 cups self-rising flour (must use self-rising)
2 cups sugar
2 cups milk
2 sticks (1 cup) butter, find price melted
1 teaspoon vanilla extract
2 cups fresh raspberries
Extra sugar for sprinkling

Preheat oven to 350 degrees
Combine flour with sugar, see link then whisk in milk. Whisk in melted butter and vanilla.
Pour 1/4 cup batter into greased muffin tins. Sprinkle a few raspberries on top. A little bit of sugar. Fill the tins with 1/4 cup of batter.
Bake at 350 degrees for 45 minutes or until golden brown and crisp around the edges.
Invert onto a cooling rack and serve warm with vanilla ice cream or whipped cream.
Individual Raspberry Cobblers
Makes 24 cobblers

2 cups self-rising flour (must use self-rising)
2 cups sugar
2 cups milk
2 sticks (1 cup) butter, find price melted
1 teaspoon vanilla extract
2 cups fresh raspberries
Extra sugar for sprinkling

Preheat oven to 350 degrees
Combine flour with sugar, see link then whisk in milk. Whisk in melted butter and vanilla.
Pour 1/4 cup batter into greased muffin tins. Sprinkle a few raspberries on top. A little bit of sugar. Fill the tins with 1/4 cup of batter.
Bake at 350 degrees for 45 minutes or until golden brown and crisp around the edges.
Invert onto a cooling rack and serve warm with vanilla ice cream or whipped cream.

Lemon Orzo with Mushrooms and Pine Nuts

Orzo is a type grain often times referred to as Orzo Pasta. Depending on the market it is either shelved with the pasta or the rice. Or you can readily find it in the bins of a health food market. All my small town grocery store offered was a box of Orzo with a season packet similar to those boxes of Rice-a-Roni.

Lemon Orzo with mushrooms and pine nuts is one of my favorite side dishes. I love the excitement the lemon lends to this light fresh dish.

Source: Rachael Ray
1 pound orzo
3/4 cup pine nuts, cost toasted
3/4 cup chopped flat-leaf parsley
Juice of 2 lemons, price plus grated peel of 1 lemon
Two 6-ounce packages sliced white mushrooms

In a large pot of boiling, drugs salted water, cook the orzo until al dente; drain and return to the pot. Stir in the pine nuts, parsley, lemon juice, lemon peel and 2 tablespoons extra-virgin olive oil; season with salt and pepper. In a skillet, heat 1/4 cup olive oil over high heat until rippling. Add the mushrooms and cook, stirring occasionally, until browned, about 7 minutes. Divide the orzo among 4 plates and top with the mushrooms.

Cherry Breakfast Cake

http://www.joythebaker.com/blog/2009/11/vegan-pumpkin-walnut-bread/
I have learned a few tips over the years relative to baking. I was never very good baking. My pastries were always dry. The whole process was depressing. Then I started watching cooking shows and then my sister-n-law Roxanne gave me the Baking Illustrated cookbook. The book opened my eyes to the chemistry involved. The temperature of the kitchen plus the precise temperature and measurement of ingredients. There is a scientific method that unless you are in the know you will never find in a typical recipe.

Learning the art of making scones could be the first stepping stone to conquering fluffy biscuits and dare I say pastry crust. The key to scones, sildenafil information pills biscuits and pie crust is using cold ingredients and to handle the dough as little as possible. To do this the dry ingredients are whisked thoroughly as well as the wet before combining the two. You also want to keep the butter and milk in the refrigerator until it is time to add them. Now get out there and bake up some scones. Like these Pumpkin and Date scones. Yum yum!

I was attracted to the pumpkin and date part. I used butternut squash and dates but I think I prefer pumpkin and raisins better. There are two pumpkin scone recipes in this post. The first is an adaptation of Belinda Jeffery’s Mix and Bake by Pittsburg Needs Eated. I enjoyed the simplicity of the scone. No fuss. Just delicious warmth. The second connects with my more wild side that needs flavor to build on top of flavor producing a carnival ride of scrumptious delight.


Source: adaptation by Pittsburg Needs Eated

3 cups all purpose flour
1/4 cup sugar
1 tbsp baking powder
3/4 tsp baking soda
3/4 tsp salt
10 tbsp cold unsalted butter, viagra sale cut into chunks
1 cup chopped pitted dates or dried cherries or cranberries
1 cup cold cooked mashed butternut squash or pumpkin
3/4 cup buttermilk

Preheat oven to 375 degrees. Lightly dust a sturdy baking sheet with flour or line with parchment paper; set aside.

Sift the flour, decease sugar, baking powder, baking soda and salt into a large bowl. Cut in the butter using a pastry cutter, or rub the butter in using your fingers, until mixture resembles bread crumbs.

Add the dates tossing to coat with the flour mixture. Make a well in the middle. Whisk the pumpkin and buttermilk and pour into the well. Stir gently until just combined. This dough is sticky. If it is too sticky and you prefer using an ice cream scoop, place scoopfuls of mixture on prepared baking sheet 1-inch apart.

Otherwise, to cut the scones, tip mixture out onto a floured surface and dust lightly with flour. Gather dough together; pat into a 1 1/2 inch think round. Dip a scone cutter or a small tumbler into flour, then stamp out the scones, dipping the cutter into the flour between each one or cut the scones into triangles using a sharp knife dusted with flour.

Place the scones 1-inch apart on the prepared baking sheet. Brush tops with cream, milk or egg wash (1 yolk to 2 tsp water).

Bake the scones for 20 minutes. Remove from oven. Transfer to a large clean tea towel; wrapping them up in the towel to keep moist. Let sit for 5-10 minutes, serve the scones with butter.

Pumpkin Scones
Source: Morning Coffee and Tea
2 cups flour
1/2 cup brown sugar
1/4 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp allspice
1/2 tsp ground cinnamon
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup cold unsalted butter
1/3 cup buttermilk
1/2 cup pumpkin (if canned, be sure there are no spices or sugar added)
1 tsp vanilla extract

Preheat oven to 375 degrees.

Sift together flour, sugar, spices, baking powder, baking soda and salt in a large bowl. Cut cold butter into small pieces and cut into flour. Mixture should look like coarse crumbs. In a separate bowl mix together the pumpkin, buttermilk and vanilla. Add to flour mixture and mix until the dough comes together (don’t overmix).

Transfer to a lightly floured surface. Shape or pat dough into a circle about 1 1/2 inches thick. Slice in half, and then cut each half into 3 equal pie-shaped wedges. Brush with egg glaze (1 egg beaten with 1 tbsp milk), and sprinkle with Turbinado sugar.

Bake on a cookie sheet for 20 minutes, or until a toothpick comes out clean. Makes 6 scones.

Optional: Add white chocolate chips and/or chopped pecans.

Pumpkin Spice Butter
1/4 cup (half a stick) butter, softened
1/4 cup pumpkin puree
1 tbsp brown sugar
1 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp allspice

Combine all and mix till creamy.
I have learned a few tips over the years relative to baking. I was never very good baking. My pastries were always dry. The whole process was depressing. Then I started watching cooking shows and then my sister-n-law Roxanne gave me the Baking Illustrated cookbook. The book opened my eyes to the chemistry involved. The temperature of the kitchen plus the precise temperature and measurement of ingredients. There is a scientific method that unless you are in the know you will never find in a typical recipe.

Learning the art of making scones could be the first stepping stone to conquering fluffy biscuits and dare I say pastry crust. The key to scones, sildenafil information pills biscuits and pie crust is using cold ingredients and to handle the dough as little as possible. To do this the dry ingredients are whisked thoroughly as well as the wet before combining the two. You also want to keep the butter and milk in the refrigerator until it is time to add them. Now get out there and bake up some scones. Like these Pumpkin and Date scones. Yum yum!

I was attracted to the pumpkin and date part. I used butternut squash and dates but I think I prefer pumpkin and raisins better. There are two pumpkin scone recipes in this post. The first is an adaptation of Belinda Jeffery’s Mix and Bake by Pittsburg Needs Eated. I enjoyed the simplicity of the scone. No fuss. Just delicious warmth. The second connects with my more wild side that needs flavor to build on top of flavor producing a carnival ride of scrumptious delight.


Source: adaptation by Pittsburg Needs Eated

3 cups all purpose flour
1/4 cup sugar
1 tbsp baking powder
3/4 tsp baking soda
3/4 tsp salt
10 tbsp cold unsalted butter, viagra sale cut into chunks
1 cup chopped pitted dates or dried cherries or cranberries
1 cup cold cooked mashed butternut squash or pumpkin
3/4 cup buttermilk

Preheat oven to 375 degrees. Lightly dust a sturdy baking sheet with flour or line with parchment paper; set aside.

Sift the flour, decease sugar, baking powder, baking soda and salt into a large bowl. Cut in the butter using a pastry cutter, or rub the butter in using your fingers, until mixture resembles bread crumbs.

Add the dates tossing to coat with the flour mixture. Make a well in the middle. Whisk the pumpkin and buttermilk and pour into the well. Stir gently until just combined. This dough is sticky. If it is too sticky and you prefer using an ice cream scoop, place scoopfuls of mixture on prepared baking sheet 1-inch apart.

Otherwise, to cut the scones, tip mixture out onto a floured surface and dust lightly with flour. Gather dough together; pat into a 1 1/2 inch think round. Dip a scone cutter or a small tumbler into flour, then stamp out the scones, dipping the cutter into the flour between each one or cut the scones into triangles using a sharp knife dusted with flour.

Place the scones 1-inch apart on the prepared baking sheet. Brush tops with cream, milk or egg wash (1 yolk to 2 tsp water).

Bake the scones for 20 minutes. Remove from oven. Transfer to a large clean tea towel; wrapping them up in the towel to keep moist. Let sit for 5-10 minutes, serve the scones with butter.

Pumpkin Scones
Source: Morning Coffee and Tea
2 cups flour
1/2 cup brown sugar
1/4 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp allspice
1/2 tsp ground cinnamon
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup cold unsalted butter
1/3 cup buttermilk
1/2 cup pumpkin (if canned, be sure there are no spices or sugar added)
1 tsp vanilla extract

Preheat oven to 375 degrees.

Sift together flour, sugar, spices, baking powder, baking soda and salt in a large bowl. Cut cold butter into small pieces and cut into flour. Mixture should look like coarse crumbs. In a separate bowl mix together the pumpkin, buttermilk and vanilla. Add to flour mixture and mix until the dough comes together (don’t overmix).

Transfer to a lightly floured surface. Shape or pat dough into a circle about 1 1/2 inches thick. Slice in half, and then cut each half into 3 equal pie-shaped wedges. Brush with egg glaze (1 egg beaten with 1 tbsp milk), and sprinkle with Turbinado sugar.

Bake on a cookie sheet for 20 minutes, or until a toothpick comes out clean. Makes 6 scones.

Optional: Add white chocolate chips and/or chopped pecans.

Pumpkin Spice Butter
1/4 cup (half a stick) butter, softened
1/4 cup pumpkin puree
1 tbsp brown sugar
1 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp allspice

Combine all and mix till creamy.
Creamed Peas with Potatoes

A friend of mine Jamie Shaffer taught me that kids love to dip. Give them a fruit, prostate cracker or vegetable and a condiment such as cheese, peanut butter, chocolate or salad dressing and they will devour it. Sauces are another way to get kids to eat what they would normally turn their little noses up at. This white sauce can easily be converted into a cheese sauce that pairs nicely with vegetables or pasta.

1 large Russet potato, cut into cubes
3 cups chicken broth or water
2 tbsp butter
2 tbsp flour
1 cup milk
1 cup peas
Salt and Pepper

Bring the broth and potatoes to a boil. Let simmer until tender; drain.

In a sauce pan, melt butter over medium-low heat. Add the flour stirring constantly to remove any lumps. Slowly add the milk a little at a time stirring constantly until the sauce is smooth. Add the peas, salt and pepper. Simmer until thickened, about 8 minutes. Add the potatoes. To serve sprinkle with a tablespoon of shredded cheese if desired. Serves 4

Variations:
-For cheese sauce add 4 oz cream cheese or 1 cup shredded cheese such as cheddar, Gruyere or Parmesan.
-Substitute the peas with broccoli.
I have learned a few tips over the years relative to baking. I was never very good baking. My pastries were always dry. The whole process was depressing. Then I started watching cooking shows and then my sister-n-law Roxanne gave me the Baking Illustrated cookbook. The book opened my eyes to the chemistry involved. The temperature of the kitchen plus the precise temperature and measurement of ingredients. There is a scientific method that unless you are in the know you will never find in a typical recipe.

Learning the art of making scones could be the first stepping stone to conquering fluffy biscuits and dare I say pastry crust. The key to scones, sildenafil information pills biscuits and pie crust is using cold ingredients and to handle the dough as little as possible. To do this the dry ingredients are whisked thoroughly as well as the wet before combining the two. You also want to keep the butter and milk in the refrigerator until it is time to add them. Now get out there and bake up some scones. Like these Pumpkin and Date scones. Yum yum!

I was attracted to the pumpkin and date part. I used butternut squash and dates but I think I prefer pumpkin and raisins better. There are two pumpkin scone recipes in this post. The first is an adaptation of Belinda Jeffery’s Mix and Bake by Pittsburg Needs Eated. I enjoyed the simplicity of the scone. No fuss. Just delicious warmth. The second connects with my more wild side that needs flavor to build on top of flavor producing a carnival ride of scrumptious delight.


Source: adaptation by Pittsburg Needs Eated

3 cups all purpose flour
1/4 cup sugar
1 tbsp baking powder
3/4 tsp baking soda
3/4 tsp salt
10 tbsp cold unsalted butter, viagra sale cut into chunks
1 cup chopped pitted dates or dried cherries or cranberries
1 cup cold cooked mashed butternut squash or pumpkin
3/4 cup buttermilk

Preheat oven to 375 degrees. Lightly dust a sturdy baking sheet with flour or line with parchment paper; set aside.

Sift the flour, decease sugar, baking powder, baking soda and salt into a large bowl. Cut in the butter using a pastry cutter, or rub the butter in using your fingers, until mixture resembles bread crumbs.

Add the dates tossing to coat with the flour mixture. Make a well in the middle. Whisk the pumpkin and buttermilk and pour into the well. Stir gently until just combined. This dough is sticky. If it is too sticky and you prefer using an ice cream scoop, place scoopfuls of mixture on prepared baking sheet 1-inch apart.

Otherwise, to cut the scones, tip mixture out onto a floured surface and dust lightly with flour. Gather dough together; pat into a 1 1/2 inch think round. Dip a scone cutter or a small tumbler into flour, then stamp out the scones, dipping the cutter into the flour between each one or cut the scones into triangles using a sharp knife dusted with flour.

Place the scones 1-inch apart on the prepared baking sheet. Brush tops with cream, milk or egg wash (1 yolk to 2 tsp water).

Bake the scones for 20 minutes. Remove from oven. Transfer to a large clean tea towel; wrapping them up in the towel to keep moist. Let sit for 5-10 minutes, serve the scones with butter.

Pumpkin Scones
Source: Morning Coffee and Tea
2 cups flour
1/2 cup brown sugar
1/4 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp allspice
1/2 tsp ground cinnamon
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup cold unsalted butter
1/3 cup buttermilk
1/2 cup pumpkin (if canned, be sure there are no spices or sugar added)
1 tsp vanilla extract

Preheat oven to 375 degrees.

Sift together flour, sugar, spices, baking powder, baking soda and salt in a large bowl. Cut cold butter into small pieces and cut into flour. Mixture should look like coarse crumbs. In a separate bowl mix together the pumpkin, buttermilk and vanilla. Add to flour mixture and mix until the dough comes together (don’t overmix).

Transfer to a lightly floured surface. Shape or pat dough into a circle about 1 1/2 inches thick. Slice in half, and then cut each half into 3 equal pie-shaped wedges. Brush with egg glaze (1 egg beaten with 1 tbsp milk), and sprinkle with Turbinado sugar.

Bake on a cookie sheet for 20 minutes, or until a toothpick comes out clean. Makes 6 scones.

Optional: Add white chocolate chips and/or chopped pecans.

Pumpkin Spice Butter
1/4 cup (half a stick) butter, softened
1/4 cup pumpkin puree
1 tbsp brown sugar
1 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp allspice

Combine all and mix till creamy.
Creamed Peas with Potatoes

A friend of mine Jamie Shaffer taught me that kids love to dip. Give them a fruit, prostate cracker or vegetable and a condiment such as cheese, peanut butter, chocolate or salad dressing and they will devour it. Sauces are another way to get kids to eat what they would normally turn their little noses up at. This white sauce can easily be converted into a cheese sauce that pairs nicely with vegetables or pasta.

1 large Russet potato, cut into cubes
3 cups chicken broth or water
2 tbsp butter
2 tbsp flour
1 cup milk
1 cup peas
Salt and Pepper

Bring the broth and potatoes to a boil. Let simmer until tender; drain.

In a sauce pan, melt butter over medium-low heat. Add the flour stirring constantly to remove any lumps. Slowly add the milk a little at a time stirring constantly until the sauce is smooth. Add the peas, salt and pepper. Simmer until thickened, about 8 minutes. Add the potatoes. To serve sprinkle with a tablespoon of shredded cheese if desired. Serves 4

Variations:
-For cheese sauce add 4 oz cream cheese or 1 cup shredded cheese such as cheddar, Gruyere or Parmesan.
-Substitute the peas with broccoli.
Balsamic Pork Chops with Tomatoes and Feta

I try to be frugal when it comes to shopping for groceries. I shop around for the best deal and lately I have come home with mostly store brand items. However, healing the few pre-packaged items I refuse to skimp on are cheeses and Balsamic vinegar. Store brand cheeses tend to be salty and the cream cheese has an off flavor. The high-end vinegar has a silky smooth texture and flavor that turns a dish from a box version into gourmet. Definitely worth the splurge.

Source: Lovecooking
2 tablespoons olive oil, information pills divided
1 large onion, pills halved and thinly sliced
4 pork loin chops, 1 inch thick
Salt and Pepper
Garlic powder (optional)
1/2 pint red grape tomatoes, halved
1/2 pint yellow grape tomatoes, halved
3 cloves garlic, chopped
1 tablespoon dried basil
2 1/2 teaspoons balsamic vinegar
4 ounces feta cheese, crumbled

Season pork chops well with salt, pepper, and garlic powder. Heat 1 tablespoon in a large skillet over medium-high heat until glossy. Place the pork chops in the skillet cooking 2-3 minutes per side. Remove from heat and cover with tin foil.

Add the onions and garlic; cook until tender and slightly caramelized over medium heat. Stir in tomatoes and basil; continue cooking about 3 minutes, until tomatoes are tender. Stir in the balsamic vinegar and season with salt and pepper. To serve top pork chops with the onion and tomato mixture then sprinkle with feta cheese and a splash of Balsamic vinegar (optional).
I have learned a few tips over the years relative to baking. I was never very good baking. My pastries were always dry. The whole process was depressing. Then I started watching cooking shows and then my sister-n-law Roxanne gave me the Baking Illustrated cookbook. The book opened my eyes to the chemistry involved. The temperature of the kitchen plus the precise temperature and measurement of ingredients. There is a scientific method that unless you are in the know you will never find in a typical recipe.

Learning the art of making scones could be the first stepping stone to conquering fluffy biscuits and dare I say pastry crust. The key to scones, sildenafil information pills biscuits and pie crust is using cold ingredients and to handle the dough as little as possible. To do this the dry ingredients are whisked thoroughly as well as the wet before combining the two. You also want to keep the butter and milk in the refrigerator until it is time to add them. Now get out there and bake up some scones. Like these Pumpkin and Date scones. Yum yum!

I was attracted to the pumpkin and date part. I used butternut squash and dates but I think I prefer pumpkin and raisins better. There are two pumpkin scone recipes in this post. The first is an adaptation of Belinda Jeffery’s Mix and Bake by Pittsburg Needs Eated. I enjoyed the simplicity of the scone. No fuss. Just delicious warmth. The second connects with my more wild side that needs flavor to build on top of flavor producing a carnival ride of scrumptious delight.


Source: adaptation by Pittsburg Needs Eated

3 cups all purpose flour
1/4 cup sugar
1 tbsp baking powder
3/4 tsp baking soda
3/4 tsp salt
10 tbsp cold unsalted butter, viagra sale cut into chunks
1 cup chopped pitted dates or dried cherries or cranberries
1 cup cold cooked mashed butternut squash or pumpkin
3/4 cup buttermilk

Preheat oven to 375 degrees. Lightly dust a sturdy baking sheet with flour or line with parchment paper; set aside.

Sift the flour, decease sugar, baking powder, baking soda and salt into a large bowl. Cut in the butter using a pastry cutter, or rub the butter in using your fingers, until mixture resembles bread crumbs.

Add the dates tossing to coat with the flour mixture. Make a well in the middle. Whisk the pumpkin and buttermilk and pour into the well. Stir gently until just combined. This dough is sticky. If it is too sticky and you prefer using an ice cream scoop, place scoopfuls of mixture on prepared baking sheet 1-inch apart.

Otherwise, to cut the scones, tip mixture out onto a floured surface and dust lightly with flour. Gather dough together; pat into a 1 1/2 inch think round. Dip a scone cutter or a small tumbler into flour, then stamp out the scones, dipping the cutter into the flour between each one or cut the scones into triangles using a sharp knife dusted with flour.

Place the scones 1-inch apart on the prepared baking sheet. Brush tops with cream, milk or egg wash (1 yolk to 2 tsp water).

Bake the scones for 20 minutes. Remove from oven. Transfer to a large clean tea towel; wrapping them up in the towel to keep moist. Let sit for 5-10 minutes, serve the scones with butter.

Pumpkin Scones
Source: Morning Coffee and Tea
2 cups flour
1/2 cup brown sugar
1/4 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp allspice
1/2 tsp ground cinnamon
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup cold unsalted butter
1/3 cup buttermilk
1/2 cup pumpkin (if canned, be sure there are no spices or sugar added)
1 tsp vanilla extract

Preheat oven to 375 degrees.

Sift together flour, sugar, spices, baking powder, baking soda and salt in a large bowl. Cut cold butter into small pieces and cut into flour. Mixture should look like coarse crumbs. In a separate bowl mix together the pumpkin, buttermilk and vanilla. Add to flour mixture and mix until the dough comes together (don’t overmix).

Transfer to a lightly floured surface. Shape or pat dough into a circle about 1 1/2 inches thick. Slice in half, and then cut each half into 3 equal pie-shaped wedges. Brush with egg glaze (1 egg beaten with 1 tbsp milk), and sprinkle with Turbinado sugar.

Bake on a cookie sheet for 20 minutes, or until a toothpick comes out clean. Makes 6 scones.

Optional: Add white chocolate chips and/or chopped pecans.

Pumpkin Spice Butter
1/4 cup (half a stick) butter, softened
1/4 cup pumpkin puree
1 tbsp brown sugar
1 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp allspice

Combine all and mix till creamy.
Creamed Peas with Potatoes

A friend of mine Jamie Shaffer taught me that kids love to dip. Give them a fruit, prostate cracker or vegetable and a condiment such as cheese, peanut butter, chocolate or salad dressing and they will devour it. Sauces are another way to get kids to eat what they would normally turn their little noses up at. This white sauce can easily be converted into a cheese sauce that pairs nicely with vegetables or pasta.

1 large Russet potato, cut into cubes
3 cups chicken broth or water
2 tbsp butter
2 tbsp flour
1 cup milk
1 cup peas
Salt and Pepper

Bring the broth and potatoes to a boil. Let simmer until tender; drain.

In a sauce pan, melt butter over medium-low heat. Add the flour stirring constantly to remove any lumps. Slowly add the milk a little at a time stirring constantly until the sauce is smooth. Add the peas, salt and pepper. Simmer until thickened, about 8 minutes. Add the potatoes. To serve sprinkle with a tablespoon of shredded cheese if desired. Serves 4

Variations:
-For cheese sauce add 4 oz cream cheese or 1 cup shredded cheese such as cheddar, Gruyere or Parmesan.
-Substitute the peas with broccoli.
Balsamic Pork Chops with Tomatoes and Feta

I try to be frugal when it comes to shopping for groceries. I shop around for the best deal and lately I have come home with mostly store brand items. However, healing the few pre-packaged items I refuse to skimp on are cheeses and Balsamic vinegar. Store brand cheeses tend to be salty and the cream cheese has an off flavor. The high-end vinegar has a silky smooth texture and flavor that turns a dish from a box version into gourmet. Definitely worth the splurge.

Source: Lovecooking
2 tablespoons olive oil, information pills divided
1 large onion, pills halved and thinly sliced
4 pork loin chops, 1 inch thick
Salt and Pepper
Garlic powder (optional)
1/2 pint red grape tomatoes, halved
1/2 pint yellow grape tomatoes, halved
3 cloves garlic, chopped
1 tablespoon dried basil
2 1/2 teaspoons balsamic vinegar
4 ounces feta cheese, crumbled

Season pork chops well with salt, pepper, and garlic powder. Heat 1 tablespoon in a large skillet over medium-high heat until glossy. Place the pork chops in the skillet cooking 2-3 minutes per side. Remove from heat and cover with tin foil.

Add the onions and garlic; cook until tender and slightly caramelized over medium heat. Stir in tomatoes and basil; continue cooking about 3 minutes, until tomatoes are tender. Stir in the balsamic vinegar and season with salt and pepper. To serve top pork chops with the onion and tomato mixture then sprinkle with feta cheese and a splash of Balsamic vinegar (optional).
Zucchini Cheese Ravioli with Tomato Basil Sauce

This is an interesting twist on the typical Lasagna. It sounds too gourmet to be simple but in fact most everything can be bought pre-made and then thrown together. Don’t have time to bake? Toss the ravioli and zucchini with the meat sauce. Sprinkle with the cheese and let simmer until cheese is melted.

Source: Good House Keeping
2 medium (about 1 pound total) zucchini, more about cut lengthwise into 1/4-inch-thick slices
1 package (26 ounces) frozen large cheese ravioli
3 tsp olive oil
1 small onion, approved chopped
8 oz lean ground beef
1 jar (26 oz) tomato-basil sauce
1 cup shredded part-skim mozzarella cheese
1/4 cup freshly grated Parmesan cheese

Preheat oven to 375 degrees. Line a cookie sheet with paper towels. Grease a 2-quart ceramic baking dish.

Heat a large pot of water to boiling over high heat. Add zucchini and cook 5 minutes. With tongs or slotted spoon, remove zucchini to prepared cookie sheet to drain. Return water to boiling. Add ravioli and cook until ravioli rise to top; drain.

Meanwhile, in a skillet, heat 2 teaspoons oil over medium heat. Add onion and cook 8 to 10 minutes or until tender and lightly browned; add beef and cook over medium-high heat 3 to 4 minutes or until browned, breaking up beef with side of spoon. Stir in tomato sauce; heat to boiling.

In prepared baking dish, arrange half of zucchini; top with half of ravioli, 1 cup meat sauce, half of mozzarella and half of Parmesan. Repeat layering of all ingredients. Bake 20 minutes or until hot in the center and golden and bubbly on top.

Tomato Basil Sauce:
1 tsp olive oil
3 cloves garlic, chopped fine
1/4 cup basil, chopped
2 tbsp parsley, chopped
2 (15 oz) can tomato sauce
Salt and Pepper

Heat oil in a skillet over medium heat. Cook garlic 1-2 minutes. Add basil, cooking for 30 second longer. Pour in tomato sauce, 1 can of water and season with salt and pepper. Simmer for 10 minutes.
I have learned a few tips over the years relative to baking. I was never very good baking. My pastries were always dry. The whole process was depressing. Then I started watching cooking shows and then my sister-n-law Roxanne gave me the Baking Illustrated cookbook. The book opened my eyes to the chemistry involved. The temperature of the kitchen plus the precise temperature and measurement of ingredients. There is a scientific method that unless you are in the know you will never find in a typical recipe.

Learning the art of making scones could be the first stepping stone to conquering fluffy biscuits and dare I say pastry crust. The key to scones, sildenafil information pills biscuits and pie crust is using cold ingredients and to handle the dough as little as possible. To do this the dry ingredients are whisked thoroughly as well as the wet before combining the two. You also want to keep the butter and milk in the refrigerator until it is time to add them. Now get out there and bake up some scones. Like these Pumpkin and Date scones. Yum yum!

I was attracted to the pumpkin and date part. I used butternut squash and dates but I think I prefer pumpkin and raisins better. There are two pumpkin scone recipes in this post. The first is an adaptation of Belinda Jeffery’s Mix and Bake by Pittsburg Needs Eated. I enjoyed the simplicity of the scone. No fuss. Just delicious warmth. The second connects with my more wild side that needs flavor to build on top of flavor producing a carnival ride of scrumptious delight.


Source: adaptation by Pittsburg Needs Eated

3 cups all purpose flour
1/4 cup sugar
1 tbsp baking powder
3/4 tsp baking soda
3/4 tsp salt
10 tbsp cold unsalted butter, viagra sale cut into chunks
1 cup chopped pitted dates or dried cherries or cranberries
1 cup cold cooked mashed butternut squash or pumpkin
3/4 cup buttermilk

Preheat oven to 375 degrees. Lightly dust a sturdy baking sheet with flour or line with parchment paper; set aside.

Sift the flour, decease sugar, baking powder, baking soda and salt into a large bowl. Cut in the butter using a pastry cutter, or rub the butter in using your fingers, until mixture resembles bread crumbs.

Add the dates tossing to coat with the flour mixture. Make a well in the middle. Whisk the pumpkin and buttermilk and pour into the well. Stir gently until just combined. This dough is sticky. If it is too sticky and you prefer using an ice cream scoop, place scoopfuls of mixture on prepared baking sheet 1-inch apart.

Otherwise, to cut the scones, tip mixture out onto a floured surface and dust lightly with flour. Gather dough together; pat into a 1 1/2 inch think round. Dip a scone cutter or a small tumbler into flour, then stamp out the scones, dipping the cutter into the flour between each one or cut the scones into triangles using a sharp knife dusted with flour.

Place the scones 1-inch apart on the prepared baking sheet. Brush tops with cream, milk or egg wash (1 yolk to 2 tsp water).

Bake the scones for 20 minutes. Remove from oven. Transfer to a large clean tea towel; wrapping them up in the towel to keep moist. Let sit for 5-10 minutes, serve the scones with butter.

Pumpkin Scones
Source: Morning Coffee and Tea
2 cups flour
1/2 cup brown sugar
1/4 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp allspice
1/2 tsp ground cinnamon
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup cold unsalted butter
1/3 cup buttermilk
1/2 cup pumpkin (if canned, be sure there are no spices or sugar added)
1 tsp vanilla extract

Preheat oven to 375 degrees.

Sift together flour, sugar, spices, baking powder, baking soda and salt in a large bowl. Cut cold butter into small pieces and cut into flour. Mixture should look like coarse crumbs. In a separate bowl mix together the pumpkin, buttermilk and vanilla. Add to flour mixture and mix until the dough comes together (don’t overmix).

Transfer to a lightly floured surface. Shape or pat dough into a circle about 1 1/2 inches thick. Slice in half, and then cut each half into 3 equal pie-shaped wedges. Brush with egg glaze (1 egg beaten with 1 tbsp milk), and sprinkle with Turbinado sugar.

Bake on a cookie sheet for 20 minutes, or until a toothpick comes out clean. Makes 6 scones.

Optional: Add white chocolate chips and/or chopped pecans.

Pumpkin Spice Butter
1/4 cup (half a stick) butter, softened
1/4 cup pumpkin puree
1 tbsp brown sugar
1 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp allspice

Combine all and mix till creamy.
Creamed Peas with Potatoes

A friend of mine Jamie Shaffer taught me that kids love to dip. Give them a fruit, prostate cracker or vegetable and a condiment such as cheese, peanut butter, chocolate or salad dressing and they will devour it. Sauces are another way to get kids to eat what they would normally turn their little noses up at. This white sauce can easily be converted into a cheese sauce that pairs nicely with vegetables or pasta.

1 large Russet potato, cut into cubes
3 cups chicken broth or water
2 tbsp butter
2 tbsp flour
1 cup milk
1 cup peas
Salt and Pepper

Bring the broth and potatoes to a boil. Let simmer until tender; drain.

In a sauce pan, melt butter over medium-low heat. Add the flour stirring constantly to remove any lumps. Slowly add the milk a little at a time stirring constantly until the sauce is smooth. Add the peas, salt and pepper. Simmer until thickened, about 8 minutes. Add the potatoes. To serve sprinkle with a tablespoon of shredded cheese if desired. Serves 4

Variations:
-For cheese sauce add 4 oz cream cheese or 1 cup shredded cheese such as cheddar, Gruyere or Parmesan.
-Substitute the peas with broccoli.
Balsamic Pork Chops with Tomatoes and Feta

I try to be frugal when it comes to shopping for groceries. I shop around for the best deal and lately I have come home with mostly store brand items. However, healing the few pre-packaged items I refuse to skimp on are cheeses and Balsamic vinegar. Store brand cheeses tend to be salty and the cream cheese has an off flavor. The high-end vinegar has a silky smooth texture and flavor that turns a dish from a box version into gourmet. Definitely worth the splurge.

Source: Lovecooking
2 tablespoons olive oil, information pills divided
1 large onion, pills halved and thinly sliced
4 pork loin chops, 1 inch thick
Salt and Pepper
Garlic powder (optional)
1/2 pint red grape tomatoes, halved
1/2 pint yellow grape tomatoes, halved
3 cloves garlic, chopped
1 tablespoon dried basil
2 1/2 teaspoons balsamic vinegar
4 ounces feta cheese, crumbled

Season pork chops well with salt, pepper, and garlic powder. Heat 1 tablespoon in a large skillet over medium-high heat until glossy. Place the pork chops in the skillet cooking 2-3 minutes per side. Remove from heat and cover with tin foil.

Add the onions and garlic; cook until tender and slightly caramelized over medium heat. Stir in tomatoes and basil; continue cooking about 3 minutes, until tomatoes are tender. Stir in the balsamic vinegar and season with salt and pepper. To serve top pork chops with the onion and tomato mixture then sprinkle with feta cheese and a splash of Balsamic vinegar (optional).
Zucchini Cheese Ravioli with Tomato Basil Sauce

This is an interesting twist on the typical Lasagna. It sounds too gourmet to be simple but in fact most everything can be bought pre-made and then thrown together. Don’t have time to bake? Toss the ravioli and zucchini with the meat sauce. Sprinkle with the cheese and let simmer until cheese is melted.

Source: Good House Keeping
2 medium (about 1 pound total) zucchini, more about cut lengthwise into 1/4-inch-thick slices
1 package (26 ounces) frozen large cheese ravioli
3 tsp olive oil
1 small onion, approved chopped
8 oz lean ground beef
1 jar (26 oz) tomato-basil sauce
1 cup shredded part-skim mozzarella cheese
1/4 cup freshly grated Parmesan cheese

Preheat oven to 375 degrees. Line a cookie sheet with paper towels. Grease a 2-quart ceramic baking dish.

Heat a large pot of water to boiling over high heat. Add zucchini and cook 5 minutes. With tongs or slotted spoon, remove zucchini to prepared cookie sheet to drain. Return water to boiling. Add ravioli and cook until ravioli rise to top; drain.

Meanwhile, in a skillet, heat 2 teaspoons oil over medium heat. Add onion and cook 8 to 10 minutes or until tender and lightly browned; add beef and cook over medium-high heat 3 to 4 minutes or until browned, breaking up beef with side of spoon. Stir in tomato sauce; heat to boiling.

In prepared baking dish, arrange half of zucchini; top with half of ravioli, 1 cup meat sauce, half of mozzarella and half of Parmesan. Repeat layering of all ingredients. Bake 20 minutes or until hot in the center and golden and bubbly on top.

Tomato Basil Sauce:
1 tsp olive oil
3 cloves garlic, chopped fine
1/4 cup basil, chopped
2 tbsp parsley, chopped
2 (15 oz) can tomato sauce
Salt and Pepper

Heat oil in a skillet over medium heat. Cook garlic 1-2 minutes. Add basil, cooking for 30 second longer. Pour in tomato sauce, 1 can of water and season with salt and pepper. Simmer for 10 minutes.
Apple Tart Cake

I was finally able to salvage enough apples to make this apple tart cake. Fruit does not last very long around here. You know the saying, no rx “If you have not used it in a year then toss it?” I can’t remember the last time I used my apple corer/slicer but by sheer luck it went undetected when I was gathering items for the garage sale. The narrow escape ensures it will remain in the drawer for at least another year.

I was really hesitant about the icing. It tasted too bland and too much like powdered sugar. On the cake it seemed to melt away not contributing any extra dimension of flavor. I recommend leaving it off or using another recipe for orange icing.

Slice of Apple Tart Cake

Source: CookingBread.com
1 1/2 cups bread flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 large eggs
1/2 cup sugar
1/2 cup melted butter
1 teaspoon vanilla
5 granny smith apples (peeled, corded and sliced thin )
1 cup powdered sugar
3-4 tablespoons orange juice

Preheat oven to 350 degrees. Grease an 11-inch tart pan with shortening or cooking spray and a little flour.

Sift the flour, baking powder, salt and cinnamon into a small bowl.

In a large bowl beat eggs and sugar until thick, white and satiny. Add the vanilla to the slightly warm melted butter; mix into egg mixture until well blended. Stir in the sliced apples; tossing until completely coated. Fold in the sifted dry ingredients until just incorporated.

Pour into the prepared tart pan and bake for 50-55 minutes. Remove from oven and cool on a wire rack.

Icing:
Mix the powdered sugar and orange juice until well blended. Drizzle over cooled cake.
I have learned a few tips over the years relative to baking. I was never very good baking. My pastries were always dry. The whole process was depressing. Then I started watching cooking shows and then my sister-n-law Roxanne gave me the Baking Illustrated cookbook. The book opened my eyes to the chemistry involved. The temperature of the kitchen plus the precise temperature and measurement of ingredients. There is a scientific method that unless you are in the know you will never find in a typical recipe.

Learning the art of making scones could be the first stepping stone to conquering fluffy biscuits and dare I say pastry crust. The key to scones, sildenafil information pills biscuits and pie crust is using cold ingredients and to handle the dough as little as possible. To do this the dry ingredients are whisked thoroughly as well as the wet before combining the two. You also want to keep the butter and milk in the refrigerator until it is time to add them. Now get out there and bake up some scones. Like these Pumpkin and Date scones. Yum yum!

I was attracted to the pumpkin and date part. I used butternut squash and dates but I think I prefer pumpkin and raisins better. There are two pumpkin scone recipes in this post. The first is an adaptation of Belinda Jeffery’s Mix and Bake by Pittsburg Needs Eated. I enjoyed the simplicity of the scone. No fuss. Just delicious warmth. The second connects with my more wild side that needs flavor to build on top of flavor producing a carnival ride of scrumptious delight.


Source: adaptation by Pittsburg Needs Eated

3 cups all purpose flour
1/4 cup sugar
1 tbsp baking powder
3/4 tsp baking soda
3/4 tsp salt
10 tbsp cold unsalted butter, viagra sale cut into chunks
1 cup chopped pitted dates or dried cherries or cranberries
1 cup cold cooked mashed butternut squash or pumpkin
3/4 cup buttermilk

Preheat oven to 375 degrees. Lightly dust a sturdy baking sheet with flour or line with parchment paper; set aside.

Sift the flour, decease sugar, baking powder, baking soda and salt into a large bowl. Cut in the butter using a pastry cutter, or rub the butter in using your fingers, until mixture resembles bread crumbs.

Add the dates tossing to coat with the flour mixture. Make a well in the middle. Whisk the pumpkin and buttermilk and pour into the well. Stir gently until just combined. This dough is sticky. If it is too sticky and you prefer using an ice cream scoop, place scoopfuls of mixture on prepared baking sheet 1-inch apart.

Otherwise, to cut the scones, tip mixture out onto a floured surface and dust lightly with flour. Gather dough together; pat into a 1 1/2 inch think round. Dip a scone cutter or a small tumbler into flour, then stamp out the scones, dipping the cutter into the flour between each one or cut the scones into triangles using a sharp knife dusted with flour.

Place the scones 1-inch apart on the prepared baking sheet. Brush tops with cream, milk or egg wash (1 yolk to 2 tsp water).

Bake the scones for 20 minutes. Remove from oven. Transfer to a large clean tea towel; wrapping them up in the towel to keep moist. Let sit for 5-10 minutes, serve the scones with butter.

Pumpkin Scones
Source: Morning Coffee and Tea
2 cups flour
1/2 cup brown sugar
1/4 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp allspice
1/2 tsp ground cinnamon
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup cold unsalted butter
1/3 cup buttermilk
1/2 cup pumpkin (if canned, be sure there are no spices or sugar added)
1 tsp vanilla extract

Preheat oven to 375 degrees.

Sift together flour, sugar, spices, baking powder, baking soda and salt in a large bowl. Cut cold butter into small pieces and cut into flour. Mixture should look like coarse crumbs. In a separate bowl mix together the pumpkin, buttermilk and vanilla. Add to flour mixture and mix until the dough comes together (don’t overmix).

Transfer to a lightly floured surface. Shape or pat dough into a circle about 1 1/2 inches thick. Slice in half, and then cut each half into 3 equal pie-shaped wedges. Brush with egg glaze (1 egg beaten with 1 tbsp milk), and sprinkle with Turbinado sugar.

Bake on a cookie sheet for 20 minutes, or until a toothpick comes out clean. Makes 6 scones.

Optional: Add white chocolate chips and/or chopped pecans.

Pumpkin Spice Butter
1/4 cup (half a stick) butter, softened
1/4 cup pumpkin puree
1 tbsp brown sugar
1 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp allspice

Combine all and mix till creamy.
Creamed Peas with Potatoes

A friend of mine Jamie Shaffer taught me that kids love to dip. Give them a fruit, prostate cracker or vegetable and a condiment such as cheese, peanut butter, chocolate or salad dressing and they will devour it. Sauces are another way to get kids to eat what they would normally turn their little noses up at. This white sauce can easily be converted into a cheese sauce that pairs nicely with vegetables or pasta.

1 large Russet potato, cut into cubes
3 cups chicken broth or water
2 tbsp butter
2 tbsp flour
1 cup milk
1 cup peas
Salt and Pepper

Bring the broth and potatoes to a boil. Let simmer until tender; drain.

In a sauce pan, melt butter over medium-low heat. Add the flour stirring constantly to remove any lumps. Slowly add the milk a little at a time stirring constantly until the sauce is smooth. Add the peas, salt and pepper. Simmer until thickened, about 8 minutes. Add the potatoes. To serve sprinkle with a tablespoon of shredded cheese if desired. Serves 4

Variations:
-For cheese sauce add 4 oz cream cheese or 1 cup shredded cheese such as cheddar, Gruyere or Parmesan.
-Substitute the peas with broccoli.
Balsamic Pork Chops with Tomatoes and Feta

I try to be frugal when it comes to shopping for groceries. I shop around for the best deal and lately I have come home with mostly store brand items. However, healing the few pre-packaged items I refuse to skimp on are cheeses and Balsamic vinegar. Store brand cheeses tend to be salty and the cream cheese has an off flavor. The high-end vinegar has a silky smooth texture and flavor that turns a dish from a box version into gourmet. Definitely worth the splurge.

Source: Lovecooking
2 tablespoons olive oil, information pills divided
1 large onion, pills halved and thinly sliced
4 pork loin chops, 1 inch thick
Salt and Pepper
Garlic powder (optional)
1/2 pint red grape tomatoes, halved
1/2 pint yellow grape tomatoes, halved
3 cloves garlic, chopped
1 tablespoon dried basil
2 1/2 teaspoons balsamic vinegar
4 ounces feta cheese, crumbled

Season pork chops well with salt, pepper, and garlic powder. Heat 1 tablespoon in a large skillet over medium-high heat until glossy. Place the pork chops in the skillet cooking 2-3 minutes per side. Remove from heat and cover with tin foil.

Add the onions and garlic; cook until tender and slightly caramelized over medium heat. Stir in tomatoes and basil; continue cooking about 3 minutes, until tomatoes are tender. Stir in the balsamic vinegar and season with salt and pepper. To serve top pork chops with the onion and tomato mixture then sprinkle with feta cheese and a splash of Balsamic vinegar (optional).
Zucchini Cheese Ravioli with Tomato Basil Sauce

This is an interesting twist on the typical Lasagna. It sounds too gourmet to be simple but in fact most everything can be bought pre-made and then thrown together. Don’t have time to bake? Toss the ravioli and zucchini with the meat sauce. Sprinkle with the cheese and let simmer until cheese is melted.

Source: Good House Keeping
2 medium (about 1 pound total) zucchini, more about cut lengthwise into 1/4-inch-thick slices
1 package (26 ounces) frozen large cheese ravioli
3 tsp olive oil
1 small onion, approved chopped
8 oz lean ground beef
1 jar (26 oz) tomato-basil sauce
1 cup shredded part-skim mozzarella cheese
1/4 cup freshly grated Parmesan cheese

Preheat oven to 375 degrees. Line a cookie sheet with paper towels. Grease a 2-quart ceramic baking dish.

Heat a large pot of water to boiling over high heat. Add zucchini and cook 5 minutes. With tongs or slotted spoon, remove zucchini to prepared cookie sheet to drain. Return water to boiling. Add ravioli and cook until ravioli rise to top; drain.

Meanwhile, in a skillet, heat 2 teaspoons oil over medium heat. Add onion and cook 8 to 10 minutes or until tender and lightly browned; add beef and cook over medium-high heat 3 to 4 minutes or until browned, breaking up beef with side of spoon. Stir in tomato sauce; heat to boiling.

In prepared baking dish, arrange half of zucchini; top with half of ravioli, 1 cup meat sauce, half of mozzarella and half of Parmesan. Repeat layering of all ingredients. Bake 20 minutes or until hot in the center and golden and bubbly on top.

Tomato Basil Sauce:
1 tsp olive oil
3 cloves garlic, chopped fine
1/4 cup basil, chopped
2 tbsp parsley, chopped
2 (15 oz) can tomato sauce
Salt and Pepper

Heat oil in a skillet over medium heat. Cook garlic 1-2 minutes. Add basil, cooking for 30 second longer. Pour in tomato sauce, 1 can of water and season with salt and pepper. Simmer for 10 minutes.
Apple Tart Cake

I was finally able to salvage enough apples to make this apple tart cake. Fruit does not last very long around here. You know the saying, no rx “If you have not used it in a year then toss it?” I can’t remember the last time I used my apple corer/slicer but by sheer luck it went undetected when I was gathering items for the garage sale. The narrow escape ensures it will remain in the drawer for at least another year.

I was really hesitant about the icing. It tasted too bland and too much like powdered sugar. On the cake it seemed to melt away not contributing any extra dimension of flavor. I recommend leaving it off or using another recipe for orange icing.

Slice of Apple Tart Cake

Source: CookingBread.com
1 1/2 cups bread flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 large eggs
1/2 cup sugar
1/2 cup melted butter
1 teaspoon vanilla
5 granny smith apples (peeled, corded and sliced thin )
1 cup powdered sugar
3-4 tablespoons orange juice

Preheat oven to 350 degrees. Grease an 11-inch tart pan with shortening or cooking spray and a little flour.

Sift the flour, baking powder, salt and cinnamon into a small bowl.

In a large bowl beat eggs and sugar until thick, white and satiny. Add the vanilla to the slightly warm melted butter; mix into egg mixture until well blended. Stir in the sliced apples; tossing until completely coated. Fold in the sifted dry ingredients until just incorporated.

Pour into the prepared tart pan and bake for 50-55 minutes. Remove from oven and cool on a wire rack.

Icing:
Mix the powdered sugar and orange juice until well blended. Drizzle over cooled cake.

Peanut butter marshmallow bars

A friend of mine and I were discussing how our mother’s helped wipe away our heartache with chocolate and a movie. My friend has carried on that tradition with her teenage daughter as I will one day with mine. I certainly am not suggesting downing a carton of ice cream every time life turns a little sour. But, viagra 60mg it was in that tender moment, however; after a break up when my mom took the time to run to the store for ice cream and a video game that I felt more like a girlfriend than a daughter. I think as a teenager it was nice to know that my mom was human. She suffered with me that night and it meant the world to me.

Salted nut bars may not be ice cream or have chocolate in them but they are dreamy. They are crunchy, salty an sweet all rolled up into one tantalizing treat.

1 pound peanut-butter sandwich cookies, coarsely crumbled
1 stick unsalted butter, melted

Topping:
2 cups peanut butter chips
2/3 cup light corn syrup
4 tbsp unsalted butter
1 tsp vanilla extract
2 cups miniature marshmallows
2 cups dry roasted peanuts
2 cups rice krispy cereal

Preheat oven to 350 degrees. Coat a 13X9-inch baking pan with cooking spray.

Pulverize cookies in a food processor until fine crumbs form. Add melted butter; process until crumbs clump together. Press crumbs into prepared pan. Bake 15 minutes or until golden.

Melt peanut butter chips, corn syrup, butter and vanilla in a saucepan over medium-low heat, stirring until smooth, about 5 minutes. Spread 1/2 cup of peanut mixture over crumb base.

Top with marshmallows and return bars to oven. Bake until marshmallows puff, about 2 minutes, then remove from oven. Do not let marshmallows turn brown or else they will become crunchy.

Toss peanuts and cereal with remaining peanut mixture to coat. Drop spoonfuls of the topping over the marshmallows, then spread with a spatula (sprayed with cooking spray to prevent sticking). Cool bars before cutting.

Variations:
-Substitute chocolate chips for the peanut butter chips or mix some in with the rice cereal and nuts.
-Replace the 1/2 cup layer of peanut butter mixture with caramel topping.
I have learned a few tips over the years relative to baking. I was never very good baking. My pastries were always dry. The whole process was depressing. Then I started watching cooking shows and then my sister-n-law Roxanne gave me the Baking Illustrated cookbook. The book opened my eyes to the chemistry involved. The temperature of the kitchen plus the precise temperature and measurement of ingredients. There is a scientific method that unless you are in the know you will never find in a typical recipe.

Learning the art of making scones could be the first stepping stone to conquering fluffy biscuits and dare I say pastry crust. The key to scones, sildenafil information pills biscuits and pie crust is using cold ingredients and to handle the dough as little as possible. To do this the dry ingredients are whisked thoroughly as well as the wet before combining the two. You also want to keep the butter and milk in the refrigerator until it is time to add them. Now get out there and bake up some scones. Like these Pumpkin and Date scones. Yum yum!

I was attracted to the pumpkin and date part. I used butternut squash and dates but I think I prefer pumpkin and raisins better. There are two pumpkin scone recipes in this post. The first is an adaptation of Belinda Jeffery’s Mix and Bake by Pittsburg Needs Eated. I enjoyed the simplicity of the scone. No fuss. Just delicious warmth. The second connects with my more wild side that needs flavor to build on top of flavor producing a carnival ride of scrumptious delight.


Source: adaptation by Pittsburg Needs Eated

3 cups all purpose flour
1/4 cup sugar
1 tbsp baking powder
3/4 tsp baking soda
3/4 tsp salt
10 tbsp cold unsalted butter, viagra sale cut into chunks
1 cup chopped pitted dates or dried cherries or cranberries
1 cup cold cooked mashed butternut squash or pumpkin
3/4 cup buttermilk

Preheat oven to 375 degrees. Lightly dust a sturdy baking sheet with flour or line with parchment paper; set aside.

Sift the flour, decease sugar, baking powder, baking soda and salt into a large bowl. Cut in the butter using a pastry cutter, or rub the butter in using your fingers, until mixture resembles bread crumbs.

Add the dates tossing to coat with the flour mixture. Make a well in the middle. Whisk the pumpkin and buttermilk and pour into the well. Stir gently until just combined. This dough is sticky. If it is too sticky and you prefer using an ice cream scoop, place scoopfuls of mixture on prepared baking sheet 1-inch apart.

Otherwise, to cut the scones, tip mixture out onto a floured surface and dust lightly with flour. Gather dough together; pat into a 1 1/2 inch think round. Dip a scone cutter or a small tumbler into flour, then stamp out the scones, dipping the cutter into the flour between each one or cut the scones into triangles using a sharp knife dusted with flour.

Place the scones 1-inch apart on the prepared baking sheet. Brush tops with cream, milk or egg wash (1 yolk to 2 tsp water).

Bake the scones for 20 minutes. Remove from oven. Transfer to a large clean tea towel; wrapping them up in the towel to keep moist. Let sit for 5-10 minutes, serve the scones with butter.

Pumpkin Scones
Source: Morning Coffee and Tea
2 cups flour
1/2 cup brown sugar
1/4 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp allspice
1/2 tsp ground cinnamon
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup cold unsalted butter
1/3 cup buttermilk
1/2 cup pumpkin (if canned, be sure there are no spices or sugar added)
1 tsp vanilla extract

Preheat oven to 375 degrees.

Sift together flour, sugar, spices, baking powder, baking soda and salt in a large bowl. Cut cold butter into small pieces and cut into flour. Mixture should look like coarse crumbs. In a separate bowl mix together the pumpkin, buttermilk and vanilla. Add to flour mixture and mix until the dough comes together (don’t overmix).

Transfer to a lightly floured surface. Shape or pat dough into a circle about 1 1/2 inches thick. Slice in half, and then cut each half into 3 equal pie-shaped wedges. Brush with egg glaze (1 egg beaten with 1 tbsp milk), and sprinkle with Turbinado sugar.

Bake on a cookie sheet for 20 minutes, or until a toothpick comes out clean. Makes 6 scones.

Optional: Add white chocolate chips and/or chopped pecans.

Pumpkin Spice Butter
1/4 cup (half a stick) butter, softened
1/4 cup pumpkin puree
1 tbsp brown sugar
1 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp allspice

Combine all and mix till creamy.
Creamed Peas with Potatoes

A friend of mine Jamie Shaffer taught me that kids love to dip. Give them a fruit, prostate cracker or vegetable and a condiment such as cheese, peanut butter, chocolate or salad dressing and they will devour it. Sauces are another way to get kids to eat what they would normally turn their little noses up at. This white sauce can easily be converted into a cheese sauce that pairs nicely with vegetables or pasta.

1 large Russet potato, cut into cubes
3 cups chicken broth or water
2 tbsp butter
2 tbsp flour
1 cup milk
1 cup peas
Salt and Pepper

Bring the broth and potatoes to a boil. Let simmer until tender; drain.

In a sauce pan, melt butter over medium-low heat. Add the flour stirring constantly to remove any lumps. Slowly add the milk a little at a time stirring constantly until the sauce is smooth. Add the peas, salt and pepper. Simmer until thickened, about 8 minutes. Add the potatoes. To serve sprinkle with a tablespoon of shredded cheese if desired. Serves 4

Variations:
-For cheese sauce add 4 oz cream cheese or 1 cup shredded cheese such as cheddar, Gruyere or Parmesan.
-Substitute the peas with broccoli.
Balsamic Pork Chops with Tomatoes and Feta

I try to be frugal when it comes to shopping for groceries. I shop around for the best deal and lately I have come home with mostly store brand items. However, healing the few pre-packaged items I refuse to skimp on are cheeses and Balsamic vinegar. Store brand cheeses tend to be salty and the cream cheese has an off flavor. The high-end vinegar has a silky smooth texture and flavor that turns a dish from a box version into gourmet. Definitely worth the splurge.

Source: Lovecooking
2 tablespoons olive oil, information pills divided
1 large onion, pills halved and thinly sliced
4 pork loin chops, 1 inch thick
Salt and Pepper
Garlic powder (optional)
1/2 pint red grape tomatoes, halved
1/2 pint yellow grape tomatoes, halved
3 cloves garlic, chopped
1 tablespoon dried basil
2 1/2 teaspoons balsamic vinegar
4 ounces feta cheese, crumbled

Season pork chops well with salt, pepper, and garlic powder. Heat 1 tablespoon in a large skillet over medium-high heat until glossy. Place the pork chops in the skillet cooking 2-3 minutes per side. Remove from heat and cover with tin foil.

Add the onions and garlic; cook until tender and slightly caramelized over medium heat. Stir in tomatoes and basil; continue cooking about 3 minutes, until tomatoes are tender. Stir in the balsamic vinegar and season with salt and pepper. To serve top pork chops with the onion and tomato mixture then sprinkle with feta cheese and a splash of Balsamic vinegar (optional).
Zucchini Cheese Ravioli with Tomato Basil Sauce

This is an interesting twist on the typical Lasagna. It sounds too gourmet to be simple but in fact most everything can be bought pre-made and then thrown together. Don’t have time to bake? Toss the ravioli and zucchini with the meat sauce. Sprinkle with the cheese and let simmer until cheese is melted.

Source: Good House Keeping
2 medium (about 1 pound total) zucchini, more about cut lengthwise into 1/4-inch-thick slices
1 package (26 ounces) frozen large cheese ravioli
3 tsp olive oil
1 small onion, approved chopped
8 oz lean ground beef
1 jar (26 oz) tomato-basil sauce
1 cup shredded part-skim mozzarella cheese
1/4 cup freshly grated Parmesan cheese

Preheat oven to 375 degrees. Line a cookie sheet with paper towels. Grease a 2-quart ceramic baking dish.

Heat a large pot of water to boiling over high heat. Add zucchini and cook 5 minutes. With tongs or slotted spoon, remove zucchini to prepared cookie sheet to drain. Return water to boiling. Add ravioli and cook until ravioli rise to top; drain.

Meanwhile, in a skillet, heat 2 teaspoons oil over medium heat. Add onion and cook 8 to 10 minutes or until tender and lightly browned; add beef and cook over medium-high heat 3 to 4 minutes or until browned, breaking up beef with side of spoon. Stir in tomato sauce; heat to boiling.

In prepared baking dish, arrange half of zucchini; top with half of ravioli, 1 cup meat sauce, half of mozzarella and half of Parmesan. Repeat layering of all ingredients. Bake 20 minutes or until hot in the center and golden and bubbly on top.

Tomato Basil Sauce:
1 tsp olive oil
3 cloves garlic, chopped fine
1/4 cup basil, chopped
2 tbsp parsley, chopped
2 (15 oz) can tomato sauce
Salt and Pepper

Heat oil in a skillet over medium heat. Cook garlic 1-2 minutes. Add basil, cooking for 30 second longer. Pour in tomato sauce, 1 can of water and season with salt and pepper. Simmer for 10 minutes.
Apple Tart Cake

I was finally able to salvage enough apples to make this apple tart cake. Fruit does not last very long around here. You know the saying, no rx “If you have not used it in a year then toss it?” I can’t remember the last time I used my apple corer/slicer but by sheer luck it went undetected when I was gathering items for the garage sale. The narrow escape ensures it will remain in the drawer for at least another year.

I was really hesitant about the icing. It tasted too bland and too much like powdered sugar. On the cake it seemed to melt away not contributing any extra dimension of flavor. I recommend leaving it off or using another recipe for orange icing.

Slice of Apple Tart Cake

Source: CookingBread.com
1 1/2 cups bread flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 large eggs
1/2 cup sugar
1/2 cup melted butter
1 teaspoon vanilla
5 granny smith apples (peeled, corded and sliced thin )
1 cup powdered sugar
3-4 tablespoons orange juice

Preheat oven to 350 degrees. Grease an 11-inch tart pan with shortening or cooking spray and a little flour.

Sift the flour, baking powder, salt and cinnamon into a small bowl.

In a large bowl beat eggs and sugar until thick, white and satiny. Add the vanilla to the slightly warm melted butter; mix into egg mixture until well blended. Stir in the sliced apples; tossing until completely coated. Fold in the sifted dry ingredients until just incorporated.

Pour into the prepared tart pan and bake for 50-55 minutes. Remove from oven and cool on a wire rack.

Icing:
Mix the powdered sugar and orange juice until well blended. Drizzle over cooled cake.

Peanut butter marshmallow bars

A friend of mine and I were discussing how our mother’s helped wipe away our heartache with chocolate and a movie. My friend has carried on that tradition with her teenage daughter as I will one day with mine. I certainly am not suggesting downing a carton of ice cream every time life turns a little sour. But, viagra 60mg it was in that tender moment, however; after a break up when my mom took the time to run to the store for ice cream and a video game that I felt more like a girlfriend than a daughter. I think as a teenager it was nice to know that my mom was human. She suffered with me that night and it meant the world to me.

Salted nut bars may not be ice cream or have chocolate in them but they are dreamy. They are crunchy, salty an sweet all rolled up into one tantalizing treat.

1 pound peanut-butter sandwich cookies, coarsely crumbled
1 stick unsalted butter, melted

Topping:
2 cups peanut butter chips
2/3 cup light corn syrup
4 tbsp unsalted butter
1 tsp vanilla extract
2 cups miniature marshmallows
2 cups dry roasted peanuts
2 cups rice krispy cereal

Preheat oven to 350 degrees. Coat a 13X9-inch baking pan with cooking spray.

Pulverize cookies in a food processor until fine crumbs form. Add melted butter; process until crumbs clump together. Press crumbs into prepared pan. Bake 15 minutes or until golden.

Melt peanut butter chips, corn syrup, butter and vanilla in a saucepan over medium-low heat, stirring until smooth, about 5 minutes. Spread 1/2 cup of peanut mixture over crumb base.

Top with marshmallows and return bars to oven. Bake until marshmallows puff, about 2 minutes, then remove from oven. Do not let marshmallows turn brown or else they will become crunchy.

Toss peanuts and cereal with remaining peanut mixture to coat. Drop spoonfuls of the topping over the marshmallows, then spread with a spatula (sprayed with cooking spray to prevent sticking). Cool bars before cutting.

Variations:
-Substitute chocolate chips for the peanut butter chips or mix some in with the rice cereal and nuts.
-Replace the 1/2 cup layer of peanut butter mixture with caramel topping.
A friend of mine and I were discussing how our mother’s helped wipe away our heartache with chocolate and a movie. My friend has carried on that tradition with her teenage daughter as I will one day with mine. I certainly am not suggesting downing a carton of ice cream every time life turns a little sour. But, more about it was in that tender moment, here however; after a break up when my mom took the time to run to the store for ice cream and a video game that I felt more like a girlfriend than a daughter. I think as a teenager it was nice to know that my mom was human. She suffered with me that night and it meant the world to me.

Salted nut bars may not be ice cream or have chocolate in them but they are dreamy. They are crunchy, salty an sweet

1 pound peanut-butter sandwich cookies, coarsely crumbled
1 stick unsalted butter, melted

Topping:
2 cups peanut butter chips
2/3 cup light corn syrup
4 tbsp unsalted butter
1 tsp vanilla extract
2 cups miniature marshmallows
2 cups dry roasted peanuts
2 cups rice krispy cereal

Preheat oven to 350 degrees. Coat a 13X9-inch baking pan with cooking spray.

Pulverize cookies in a food processor until fine crumbs form. Add melted butter; process until crumbs clump together. Press crumbs into prepared pan. Bake 15 minutes or until golden.

Melt peanut butter chips, corn syrup, butter and vanilla in a saucepan over medium-low heat, stirring until smooth, about 5 minutes. Spread 1/2 cup of peanut mixture over crumb base.

Top with marshmallows and return bars to oven. Bake until marshmallows puff, about 2 minutes, then remove from oven. Do not let marshmallows turn brown or else they will become crunchy.

Toss peanuts and cereal with remaining peanut mixture to coat. Drop spoonfuls of the topping over the marshmallows, then spread with a spatula (sprayed with cooking spray to prevent sticking). Cool bars before cutting.
I have learned a few tips over the years relative to baking. I was never very good baking. My pastries were always dry. The whole process was depressing. Then I started watching cooking shows and then my sister-n-law Roxanne gave me the Baking Illustrated cookbook. The book opened my eyes to the chemistry involved. The temperature of the kitchen plus the precise temperature and measurement of ingredients. There is a scientific method that unless you are in the know you will never find in a typical recipe.

Learning the art of making scones could be the first stepping stone to conquering fluffy biscuits and dare I say pastry crust. The key to scones, sildenafil information pills biscuits and pie crust is using cold ingredients and to handle the dough as little as possible. To do this the dry ingredients are whisked thoroughly as well as the wet before combining the two. You also want to keep the butter and milk in the refrigerator until it is time to add them. Now get out there and bake up some scones. Like these Pumpkin and Date scones. Yum yum!

I was attracted to the pumpkin and date part. I used butternut squash and dates but I think I prefer pumpkin and raisins better. There are two pumpkin scone recipes in this post. The first is an adaptation of Belinda Jeffery’s Mix and Bake by Pittsburg Needs Eated. I enjoyed the simplicity of the scone. No fuss. Just delicious warmth. The second connects with my more wild side that needs flavor to build on top of flavor producing a carnival ride of scrumptious delight.


Source: adaptation by Pittsburg Needs Eated

3 cups all purpose flour
1/4 cup sugar
1 tbsp baking powder
3/4 tsp baking soda
3/4 tsp salt
10 tbsp cold unsalted butter, viagra sale cut into chunks
1 cup chopped pitted dates or dried cherries or cranberries
1 cup cold cooked mashed butternut squash or pumpkin
3/4 cup buttermilk

Preheat oven to 375 degrees. Lightly dust a sturdy baking sheet with flour or line with parchment paper; set aside.

Sift the flour, decease sugar, baking powder, baking soda and salt into a large bowl. Cut in the butter using a pastry cutter, or rub the butter in using your fingers, until mixture resembles bread crumbs.

Add the dates tossing to coat with the flour mixture. Make a well in the middle. Whisk the pumpkin and buttermilk and pour into the well. Stir gently until just combined. This dough is sticky. If it is too sticky and you prefer using an ice cream scoop, place scoopfuls of mixture on prepared baking sheet 1-inch apart.

Otherwise, to cut the scones, tip mixture out onto a floured surface and dust lightly with flour. Gather dough together; pat into a 1 1/2 inch think round. Dip a scone cutter or a small tumbler into flour, then stamp out the scones, dipping the cutter into the flour between each one or cut the scones into triangles using a sharp knife dusted with flour.

Place the scones 1-inch apart on the prepared baking sheet. Brush tops with cream, milk or egg wash (1 yolk to 2 tsp water).

Bake the scones for 20 minutes. Remove from oven. Transfer to a large clean tea towel; wrapping them up in the towel to keep moist. Let sit for 5-10 minutes, serve the scones with butter.

Pumpkin Scones
Source: Morning Coffee and Tea
2 cups flour
1/2 cup brown sugar
1/4 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp allspice
1/2 tsp ground cinnamon
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup cold unsalted butter
1/3 cup buttermilk
1/2 cup pumpkin (if canned, be sure there are no spices or sugar added)
1 tsp vanilla extract

Preheat oven to 375 degrees.

Sift together flour, sugar, spices, baking powder, baking soda and salt in a large bowl. Cut cold butter into small pieces and cut into flour. Mixture should look like coarse crumbs. In a separate bowl mix together the pumpkin, buttermilk and vanilla. Add to flour mixture and mix until the dough comes together (don’t overmix).

Transfer to a lightly floured surface. Shape or pat dough into a circle about 1 1/2 inches thick. Slice in half, and then cut each half into 3 equal pie-shaped wedges. Brush with egg glaze (1 egg beaten with 1 tbsp milk), and sprinkle with Turbinado sugar.

Bake on a cookie sheet for 20 minutes, or until a toothpick comes out clean. Makes 6 scones.

Optional: Add white chocolate chips and/or chopped pecans.

Pumpkin Spice Butter
1/4 cup (half a stick) butter, softened
1/4 cup pumpkin puree
1 tbsp brown sugar
1 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp allspice

Combine all and mix till creamy.
Creamed Peas with Potatoes

A friend of mine Jamie Shaffer taught me that kids love to dip. Give them a fruit, prostate cracker or vegetable and a condiment such as cheese, peanut butter, chocolate or salad dressing and they will devour it. Sauces are another way to get kids to eat what they would normally turn their little noses up at. This white sauce can easily be converted into a cheese sauce that pairs nicely with vegetables or pasta.

1 large Russet potato, cut into cubes
3 cups chicken broth or water
2 tbsp butter
2 tbsp flour
1 cup milk
1 cup peas
Salt and Pepper

Bring the broth and potatoes to a boil. Let simmer until tender; drain.

In a sauce pan, melt butter over medium-low heat. Add the flour stirring constantly to remove any lumps. Slowly add the milk a little at a time stirring constantly until the sauce is smooth. Add the peas, salt and pepper. Simmer until thickened, about 8 minutes. Add the potatoes. To serve sprinkle with a tablespoon of shredded cheese if desired. Serves 4

Variations:
-For cheese sauce add 4 oz cream cheese or 1 cup shredded cheese such as cheddar, Gruyere or Parmesan.
-Substitute the peas with broccoli.
Balsamic Pork Chops with Tomatoes and Feta

I try to be frugal when it comes to shopping for groceries. I shop around for the best deal and lately I have come home with mostly store brand items. However, healing the few pre-packaged items I refuse to skimp on are cheeses and Balsamic vinegar. Store brand cheeses tend to be salty and the cream cheese has an off flavor. The high-end vinegar has a silky smooth texture and flavor that turns a dish from a box version into gourmet. Definitely worth the splurge.

Source: Lovecooking
2 tablespoons olive oil, information pills divided
1 large onion, pills halved and thinly sliced
4 pork loin chops, 1 inch thick
Salt and Pepper
Garlic powder (optional)
1/2 pint red grape tomatoes, halved
1/2 pint yellow grape tomatoes, halved
3 cloves garlic, chopped
1 tablespoon dried basil
2 1/2 teaspoons balsamic vinegar
4 ounces feta cheese, crumbled

Season pork chops well with salt, pepper, and garlic powder. Heat 1 tablespoon in a large skillet over medium-high heat until glossy. Place the pork chops in the skillet cooking 2-3 minutes per side. Remove from heat and cover with tin foil.

Add the onions and garlic; cook until tender and slightly caramelized over medium heat. Stir in tomatoes and basil; continue cooking about 3 minutes, until tomatoes are tender. Stir in the balsamic vinegar and season with salt and pepper. To serve top pork chops with the onion and tomato mixture then sprinkle with feta cheese and a splash of Balsamic vinegar (optional).
Zucchini Cheese Ravioli with Tomato Basil Sauce

This is an interesting twist on the typical Lasagna. It sounds too gourmet to be simple but in fact most everything can be bought pre-made and then thrown together. Don’t have time to bake? Toss the ravioli and zucchini with the meat sauce. Sprinkle with the cheese and let simmer until cheese is melted.

Source: Good House Keeping
2 medium (about 1 pound total) zucchini, more about cut lengthwise into 1/4-inch-thick slices
1 package (26 ounces) frozen large cheese ravioli
3 tsp olive oil
1 small onion, approved chopped
8 oz lean ground beef
1 jar (26 oz) tomato-basil sauce
1 cup shredded part-skim mozzarella cheese
1/4 cup freshly grated Parmesan cheese

Preheat oven to 375 degrees. Line a cookie sheet with paper towels. Grease a 2-quart ceramic baking dish.

Heat a large pot of water to boiling over high heat. Add zucchini and cook 5 minutes. With tongs or slotted spoon, remove zucchini to prepared cookie sheet to drain. Return water to boiling. Add ravioli and cook until ravioli rise to top; drain.

Meanwhile, in a skillet, heat 2 teaspoons oil over medium heat. Add onion and cook 8 to 10 minutes or until tender and lightly browned; add beef and cook over medium-high heat 3 to 4 minutes or until browned, breaking up beef with side of spoon. Stir in tomato sauce; heat to boiling.

In prepared baking dish, arrange half of zucchini; top with half of ravioli, 1 cup meat sauce, half of mozzarella and half of Parmesan. Repeat layering of all ingredients. Bake 20 minutes or until hot in the center and golden and bubbly on top.

Tomato Basil Sauce:
1 tsp olive oil
3 cloves garlic, chopped fine
1/4 cup basil, chopped
2 tbsp parsley, chopped
2 (15 oz) can tomato sauce
Salt and Pepper

Heat oil in a skillet over medium heat. Cook garlic 1-2 minutes. Add basil, cooking for 30 second longer. Pour in tomato sauce, 1 can of water and season with salt and pepper. Simmer for 10 minutes.
Apple Tart Cake

I was finally able to salvage enough apples to make this apple tart cake. Fruit does not last very long around here. You know the saying, no rx “If you have not used it in a year then toss it?” I can’t remember the last time I used my apple corer/slicer but by sheer luck it went undetected when I was gathering items for the garage sale. The narrow escape ensures it will remain in the drawer for at least another year.

I was really hesitant about the icing. It tasted too bland and too much like powdered sugar. On the cake it seemed to melt away not contributing any extra dimension of flavor. I recommend leaving it off or using another recipe for orange icing.

Slice of Apple Tart Cake

Source: CookingBread.com
1 1/2 cups bread flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 large eggs
1/2 cup sugar
1/2 cup melted butter
1 teaspoon vanilla
5 granny smith apples (peeled, corded and sliced thin )
1 cup powdered sugar
3-4 tablespoons orange juice

Preheat oven to 350 degrees. Grease an 11-inch tart pan with shortening or cooking spray and a little flour.

Sift the flour, baking powder, salt and cinnamon into a small bowl.

In a large bowl beat eggs and sugar until thick, white and satiny. Add the vanilla to the slightly warm melted butter; mix into egg mixture until well blended. Stir in the sliced apples; tossing until completely coated. Fold in the sifted dry ingredients until just incorporated.

Pour into the prepared tart pan and bake for 50-55 minutes. Remove from oven and cool on a wire rack.

Icing:
Mix the powdered sugar and orange juice until well blended. Drizzle over cooled cake.

Peanut butter marshmallow bars

A friend of mine and I were discussing how our mother’s helped wipe away our heartache with chocolate and a movie. My friend has carried on that tradition with her teenage daughter as I will one day with mine. I certainly am not suggesting downing a carton of ice cream every time life turns a little sour. But, viagra 60mg it was in that tender moment, however; after a break up when my mom took the time to run to the store for ice cream and a video game that I felt more like a girlfriend than a daughter. I think as a teenager it was nice to know that my mom was human. She suffered with me that night and it meant the world to me.

Salted nut bars may not be ice cream or have chocolate in them but they are dreamy. They are crunchy, salty an sweet all rolled up into one tantalizing treat.

1 pound peanut-butter sandwich cookies, coarsely crumbled
1 stick unsalted butter, melted

Topping:
2 cups peanut butter chips
2/3 cup light corn syrup
4 tbsp unsalted butter
1 tsp vanilla extract
2 cups miniature marshmallows
2 cups dry roasted peanuts
2 cups rice krispy cereal

Preheat oven to 350 degrees. Coat a 13X9-inch baking pan with cooking spray.

Pulverize cookies in a food processor until fine crumbs form. Add melted butter; process until crumbs clump together. Press crumbs into prepared pan. Bake 15 minutes or until golden.

Melt peanut butter chips, corn syrup, butter and vanilla in a saucepan over medium-low heat, stirring until smooth, about 5 minutes. Spread 1/2 cup of peanut mixture over crumb base.

Top with marshmallows and return bars to oven. Bake until marshmallows puff, about 2 minutes, then remove from oven. Do not let marshmallows turn brown or else they will become crunchy.

Toss peanuts and cereal with remaining peanut mixture to coat. Drop spoonfuls of the topping over the marshmallows, then spread with a spatula (sprayed with cooking spray to prevent sticking). Cool bars before cutting.

Variations:
-Substitute chocolate chips for the peanut butter chips or mix some in with the rice cereal and nuts.
-Replace the 1/2 cup layer of peanut butter mixture with caramel topping.
A friend of mine and I were discussing how our mother’s helped wipe away our heartache with chocolate and a movie. My friend has carried on that tradition with her teenage daughter as I will one day with mine. I certainly am not suggesting downing a carton of ice cream every time life turns a little sour. But, more about it was in that tender moment, here however; after a break up when my mom took the time to run to the store for ice cream and a video game that I felt more like a girlfriend than a daughter. I think as a teenager it was nice to know that my mom was human. She suffered with me that night and it meant the world to me.

Salted nut bars may not be ice cream or have chocolate in them but they are dreamy. They are crunchy, salty an sweet

1 pound peanut-butter sandwich cookies, coarsely crumbled
1 stick unsalted butter, melted

Topping:
2 cups peanut butter chips
2/3 cup light corn syrup
4 tbsp unsalted butter
1 tsp vanilla extract
2 cups miniature marshmallows
2 cups dry roasted peanuts
2 cups rice krispy cereal

Preheat oven to 350 degrees. Coat a 13X9-inch baking pan with cooking spray.

Pulverize cookies in a food processor until fine crumbs form. Add melted butter; process until crumbs clump together. Press crumbs into prepared pan. Bake 15 minutes or until golden.

Melt peanut butter chips, corn syrup, butter and vanilla in a saucepan over medium-low heat, stirring until smooth, about 5 minutes. Spread 1/2 cup of peanut mixture over crumb base.

Top with marshmallows and return bars to oven. Bake until marshmallows puff, about 2 minutes, then remove from oven. Do not let marshmallows turn brown or else they will become crunchy.

Toss peanuts and cereal with remaining peanut mixture to coat. Drop spoonfuls of the topping over the marshmallows, then spread with a spatula (sprayed with cooking spray to prevent sticking). Cool bars before cutting.
A friend of mine and I were discussing how our mother’s helped wipe away our heartache with chocolate and a movie. My friend has carried on that tradition with her teenage daughter as I will one day with mine. I certainly am not suggesting downing a carton of ice cream every time life turns a little sour. But, ambulance it was in that tender moment, cialis 40mg however; after a break up when my mom took the time to run to the store for ice cream and a video game that I felt more like a girlfriend than a daughter. I think as a teenager it was nice to know that my mom was human. She suffered with me that night and it meant the world to me.

Salted nut bars may not be ice cream or have chocolate in them but they are dreamy. They are crunchy, ambulance salty an sweet all rolled up into one tantalizing treat.

1 pound peanut-butter sandwich cookies, coarsely crumbled
1 stick unsalted butter, melted

Topping:
2 cups peanut butter chips
2/3 cup light corn syrup
4 tbsp unsalted butter
1 tsp vanilla extract
2 cups miniature marshmallows
2 cups dry roasted peanuts
2 cups rice krispy cereal

Preheat oven to 350 degrees. Coat a 13X9-inch baking pan with cooking spray.

Pulverize cookies in a food processor until fine crumbs form. Add melted butter; process until crumbs clump together. Press crumbs into prepared pan. Bake 15 minutes or until golden.

Melt peanut butter chips, corn syrup, butter and vanilla in a saucepan over medium-low heat, stirring until smooth, about 5 minutes. Spread 1/2 cup of peanut mixture over crumb base.

Top with marshmallows and return bars to oven. Bake until marshmallows puff, about 2 minutes, then remove from oven. Do not let marshmallows turn brown or else they will become crunchy.

Toss peanuts and cereal with remaining peanut mixture to coat. Drop spoonfuls of the topping over the marshmallows, then spread with a spatula (sprayed with cooking spray to prevent sticking). Cool bars before cutting.
I have learned a few tips over the years relative to baking. I was never very good baking. My pastries were always dry. The whole process was depressing. Then I started watching cooking shows and then my sister-n-law Roxanne gave me the Baking Illustrated cookbook. The book opened my eyes to the chemistry involved. The temperature of the kitchen plus the precise temperature and measurement of ingredients. There is a scientific method that unless you are in the know you will never find in a typical recipe.

Learning the art of making scones could be the first stepping stone to conquering fluffy biscuits and dare I say pastry crust. The key to scones, sildenafil information pills biscuits and pie crust is using cold ingredients and to handle the dough as little as possible. To do this the dry ingredients are whisked thoroughly as well as the wet before combining the two. You also want to keep the butter and milk in the refrigerator until it is time to add them. Now get out there and bake up some scones. Like these Pumpkin and Date scones. Yum yum!

I was attracted to the pumpkin and date part. I used butternut squash and dates but I think I prefer pumpkin and raisins better. There are two pumpkin scone recipes in this post. The first is an adaptation of Belinda Jeffery’s Mix and Bake by Pittsburg Needs Eated. I enjoyed the simplicity of the scone. No fuss. Just delicious warmth. The second connects with my more wild side that needs flavor to build on top of flavor producing a carnival ride of scrumptious delight.


Source: adaptation by Pittsburg Needs Eated

3 cups all purpose flour
1/4 cup sugar
1 tbsp baking powder
3/4 tsp baking soda
3/4 tsp salt
10 tbsp cold unsalted butter, viagra sale cut into chunks
1 cup chopped pitted dates or dried cherries or cranberries
1 cup cold cooked mashed butternut squash or pumpkin
3/4 cup buttermilk

Preheat oven to 375 degrees. Lightly dust a sturdy baking sheet with flour or line with parchment paper; set aside.

Sift the flour, decease sugar, baking powder, baking soda and salt into a large bowl. Cut in the butter using a pastry cutter, or rub the butter in using your fingers, until mixture resembles bread crumbs.

Add the dates tossing to coat with the flour mixture. Make a well in the middle. Whisk the pumpkin and buttermilk and pour into the well. Stir gently until just combined. This dough is sticky. If it is too sticky and you prefer using an ice cream scoop, place scoopfuls of mixture on prepared baking sheet 1-inch apart.

Otherwise, to cut the scones, tip mixture out onto a floured surface and dust lightly with flour. Gather dough together; pat into a 1 1/2 inch think round. Dip a scone cutter or a small tumbler into flour, then stamp out the scones, dipping the cutter into the flour between each one or cut the scones into triangles using a sharp knife dusted with flour.

Place the scones 1-inch apart on the prepared baking sheet. Brush tops with cream, milk or egg wash (1 yolk to 2 tsp water).

Bake the scones for 20 minutes. Remove from oven. Transfer to a large clean tea towel; wrapping them up in the towel to keep moist. Let sit for 5-10 minutes, serve the scones with butter.

Pumpkin Scones
Source: Morning Coffee and Tea
2 cups flour
1/2 cup brown sugar
1/4 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp allspice
1/2 tsp ground cinnamon
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup cold unsalted butter
1/3 cup buttermilk
1/2 cup pumpkin (if canned, be sure there are no spices or sugar added)
1 tsp vanilla extract

Preheat oven to 375 degrees.

Sift together flour, sugar, spices, baking powder, baking soda and salt in a large bowl. Cut cold butter into small pieces and cut into flour. Mixture should look like coarse crumbs. In a separate bowl mix together the pumpkin, buttermilk and vanilla. Add to flour mixture and mix until the dough comes together (don’t overmix).

Transfer to a lightly floured surface. Shape or pat dough into a circle about 1 1/2 inches thick. Slice in half, and then cut each half into 3 equal pie-shaped wedges. Brush with egg glaze (1 egg beaten with 1 tbsp milk), and sprinkle with Turbinado sugar.

Bake on a cookie sheet for 20 minutes, or until a toothpick comes out clean. Makes 6 scones.

Optional: Add white chocolate chips and/or chopped pecans.

Pumpkin Spice Butter
1/4 cup (half a stick) butter, softened
1/4 cup pumpkin puree
1 tbsp brown sugar
1 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp allspice

Combine all and mix till creamy.
Creamed Peas with Potatoes

A friend of mine Jamie Shaffer taught me that kids love to dip. Give them a fruit, prostate cracker or vegetable and a condiment such as cheese, peanut butter, chocolate or salad dressing and they will devour it. Sauces are another way to get kids to eat what they would normally turn their little noses up at. This white sauce can easily be converted into a cheese sauce that pairs nicely with vegetables or pasta.

1 large Russet potato, cut into cubes
3 cups chicken broth or water
2 tbsp butter
2 tbsp flour
1 cup milk
1 cup peas
Salt and Pepper

Bring the broth and potatoes to a boil. Let simmer until tender; drain.

In a sauce pan, melt butter over medium-low heat. Add the flour stirring constantly to remove any lumps. Slowly add the milk a little at a time stirring constantly until the sauce is smooth. Add the peas, salt and pepper. Simmer until thickened, about 8 minutes. Add the potatoes. To serve sprinkle with a tablespoon of shredded cheese if desired. Serves 4

Variations:
-For cheese sauce add 4 oz cream cheese or 1 cup shredded cheese such as cheddar, Gruyere or Parmesan.
-Substitute the peas with broccoli.
Balsamic Pork Chops with Tomatoes and Feta

I try to be frugal when it comes to shopping for groceries. I shop around for the best deal and lately I have come home with mostly store brand items. However, healing the few pre-packaged items I refuse to skimp on are cheeses and Balsamic vinegar. Store brand cheeses tend to be salty and the cream cheese has an off flavor. The high-end vinegar has a silky smooth texture and flavor that turns a dish from a box version into gourmet. Definitely worth the splurge.

Source: Lovecooking
2 tablespoons olive oil, information pills divided
1 large onion, pills halved and thinly sliced
4 pork loin chops, 1 inch thick
Salt and Pepper
Garlic powder (optional)
1/2 pint red grape tomatoes, halved
1/2 pint yellow grape tomatoes, halved
3 cloves garlic, chopped
1 tablespoon dried basil
2 1/2 teaspoons balsamic vinegar
4 ounces feta cheese, crumbled

Season pork chops well with salt, pepper, and garlic powder. Heat 1 tablespoon in a large skillet over medium-high heat until glossy. Place the pork chops in the skillet cooking 2-3 minutes per side. Remove from heat and cover with tin foil.

Add the onions and garlic; cook until tender and slightly caramelized over medium heat. Stir in tomatoes and basil; continue cooking about 3 minutes, until tomatoes are tender. Stir in the balsamic vinegar and season with salt and pepper. To serve top pork chops with the onion and tomato mixture then sprinkle with feta cheese and a splash of Balsamic vinegar (optional).
Zucchini Cheese Ravioli with Tomato Basil Sauce

This is an interesting twist on the typical Lasagna. It sounds too gourmet to be simple but in fact most everything can be bought pre-made and then thrown together. Don’t have time to bake? Toss the ravioli and zucchini with the meat sauce. Sprinkle with the cheese and let simmer until cheese is melted.

Source: Good House Keeping
2 medium (about 1 pound total) zucchini, more about cut lengthwise into 1/4-inch-thick slices
1 package (26 ounces) frozen large cheese ravioli
3 tsp olive oil
1 small onion, approved chopped
8 oz lean ground beef
1 jar (26 oz) tomato-basil sauce
1 cup shredded part-skim mozzarella cheese
1/4 cup freshly grated Parmesan cheese

Preheat oven to 375 degrees. Line a cookie sheet with paper towels. Grease a 2-quart ceramic baking dish.

Heat a large pot of water to boiling over high heat. Add zucchini and cook 5 minutes. With tongs or slotted spoon, remove zucchini to prepared cookie sheet to drain. Return water to boiling. Add ravioli and cook until ravioli rise to top; drain.

Meanwhile, in a skillet, heat 2 teaspoons oil over medium heat. Add onion and cook 8 to 10 minutes or until tender and lightly browned; add beef and cook over medium-high heat 3 to 4 minutes or until browned, breaking up beef with side of spoon. Stir in tomato sauce; heat to boiling.

In prepared baking dish, arrange half of zucchini; top with half of ravioli, 1 cup meat sauce, half of mozzarella and half of Parmesan. Repeat layering of all ingredients. Bake 20 minutes or until hot in the center and golden and bubbly on top.

Tomato Basil Sauce:
1 tsp olive oil
3 cloves garlic, chopped fine
1/4 cup basil, chopped
2 tbsp parsley, chopped
2 (15 oz) can tomato sauce
Salt and Pepper

Heat oil in a skillet over medium heat. Cook garlic 1-2 minutes. Add basil, cooking for 30 second longer. Pour in tomato sauce, 1 can of water and season with salt and pepper. Simmer for 10 minutes.
Apple Tart Cake

I was finally able to salvage enough apples to make this apple tart cake. Fruit does not last very long around here. You know the saying, no rx “If you have not used it in a year then toss it?” I can’t remember the last time I used my apple corer/slicer but by sheer luck it went undetected when I was gathering items for the garage sale. The narrow escape ensures it will remain in the drawer for at least another year.

I was really hesitant about the icing. It tasted too bland and too much like powdered sugar. On the cake it seemed to melt away not contributing any extra dimension of flavor. I recommend leaving it off or using another recipe for orange icing.

Slice of Apple Tart Cake

Source: CookingBread.com
1 1/2 cups bread flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 large eggs
1/2 cup sugar
1/2 cup melted butter
1 teaspoon vanilla
5 granny smith apples (peeled, corded and sliced thin )
1 cup powdered sugar
3-4 tablespoons orange juice

Preheat oven to 350 degrees. Grease an 11-inch tart pan with shortening or cooking spray and a little flour.

Sift the flour, baking powder, salt and cinnamon into a small bowl.

In a large bowl beat eggs and sugar until thick, white and satiny. Add the vanilla to the slightly warm melted butter; mix into egg mixture until well blended. Stir in the sliced apples; tossing until completely coated. Fold in the sifted dry ingredients until just incorporated.

Pour into the prepared tart pan and bake for 50-55 minutes. Remove from oven and cool on a wire rack.

Icing:
Mix the powdered sugar and orange juice until well blended. Drizzle over cooled cake.

Peanut butter marshmallow bars

A friend of mine and I were discussing how our mother’s helped wipe away our heartache with chocolate and a movie. My friend has carried on that tradition with her teenage daughter as I will one day with mine. I certainly am not suggesting downing a carton of ice cream every time life turns a little sour. But, viagra 60mg it was in that tender moment, however; after a break up when my mom took the time to run to the store for ice cream and a video game that I felt more like a girlfriend than a daughter. I think as a teenager it was nice to know that my mom was human. She suffered with me that night and it meant the world to me.

Salted nut bars may not be ice cream or have chocolate in them but they are dreamy. They are crunchy, salty an sweet all rolled up into one tantalizing treat.

1 pound peanut-butter sandwich cookies, coarsely crumbled
1 stick unsalted butter, melted

Topping:
2 cups peanut butter chips
2/3 cup light corn syrup
4 tbsp unsalted butter
1 tsp vanilla extract
2 cups miniature marshmallows
2 cups dry roasted peanuts
2 cups rice krispy cereal

Preheat oven to 350 degrees. Coat a 13X9-inch baking pan with cooking spray.

Pulverize cookies in a food processor until fine crumbs form. Add melted butter; process until crumbs clump together. Press crumbs into prepared pan. Bake 15 minutes or until golden.

Melt peanut butter chips, corn syrup, butter and vanilla in a saucepan over medium-low heat, stirring until smooth, about 5 minutes. Spread 1/2 cup of peanut mixture over crumb base.

Top with marshmallows and return bars to oven. Bake until marshmallows puff, about 2 minutes, then remove from oven. Do not let marshmallows turn brown or else they will become crunchy.

Toss peanuts and cereal with remaining peanut mixture to coat. Drop spoonfuls of the topping over the marshmallows, then spread with a spatula (sprayed with cooking spray to prevent sticking). Cool bars before cutting.

Variations:
-Substitute chocolate chips for the peanut butter chips or mix some in with the rice cereal and nuts.
-Replace the 1/2 cup layer of peanut butter mixture with caramel topping.
A friend of mine and I were discussing how our mother’s helped wipe away our heartache with chocolate and a movie. My friend has carried on that tradition with her teenage daughter as I will one day with mine. I certainly am not suggesting downing a carton of ice cream every time life turns a little sour. But, more about it was in that tender moment, here however; after a break up when my mom took the time to run to the store for ice cream and a video game that I felt more like a girlfriend than a daughter. I think as a teenager it was nice to know that my mom was human. She suffered with me that night and it meant the world to me.

Salted nut bars may not be ice cream or have chocolate in them but they are dreamy. They are crunchy, salty an sweet

1 pound peanut-butter sandwich cookies, coarsely crumbled
1 stick unsalted butter, melted

Topping:
2 cups peanut butter chips
2/3 cup light corn syrup
4 tbsp unsalted butter
1 tsp vanilla extract
2 cups miniature marshmallows
2 cups dry roasted peanuts
2 cups rice krispy cereal

Preheat oven to 350 degrees. Coat a 13X9-inch baking pan with cooking spray.

Pulverize cookies in a food processor until fine crumbs form. Add melted butter; process until crumbs clump together. Press crumbs into prepared pan. Bake 15 minutes or until golden.

Melt peanut butter chips, corn syrup, butter and vanilla in a saucepan over medium-low heat, stirring until smooth, about 5 minutes. Spread 1/2 cup of peanut mixture over crumb base.

Top with marshmallows and return bars to oven. Bake until marshmallows puff, about 2 minutes, then remove from oven. Do not let marshmallows turn brown or else they will become crunchy.

Toss peanuts and cereal with remaining peanut mixture to coat. Drop spoonfuls of the topping over the marshmallows, then spread with a spatula (sprayed with cooking spray to prevent sticking). Cool bars before cutting.
A friend of mine and I were discussing how our mother’s helped wipe away our heartache with chocolate and a movie. My friend has carried on that tradition with her teenage daughter as I will one day with mine. I certainly am not suggesting downing a carton of ice cream every time life turns a little sour. But, ambulance it was in that tender moment, cialis 40mg however; after a break up when my mom took the time to run to the store for ice cream and a video game that I felt more like a girlfriend than a daughter. I think as a teenager it was nice to know that my mom was human. She suffered with me that night and it meant the world to me.

Salted nut bars may not be ice cream or have chocolate in them but they are dreamy. They are crunchy, ambulance salty an sweet all rolled up into one tantalizing treat.

1 pound peanut-butter sandwich cookies, coarsely crumbled
1 stick unsalted butter, melted

Topping:
2 cups peanut butter chips
2/3 cup light corn syrup
4 tbsp unsalted butter
1 tsp vanilla extract
2 cups miniature marshmallows
2 cups dry roasted peanuts
2 cups rice krispy cereal

Preheat oven to 350 degrees. Coat a 13X9-inch baking pan with cooking spray.

Pulverize cookies in a food processor until fine crumbs form. Add melted butter; process until crumbs clump together. Press crumbs into prepared pan. Bake 15 minutes or until golden.

Melt peanut butter chips, corn syrup, butter and vanilla in a saucepan over medium-low heat, stirring until smooth, about 5 minutes. Spread 1/2 cup of peanut mixture over crumb base.

Top with marshmallows and return bars to oven. Bake until marshmallows puff, about 2 minutes, then remove from oven. Do not let marshmallows turn brown or else they will become crunchy.

Toss peanuts and cereal with remaining peanut mixture to coat. Drop spoonfuls of the topping over the marshmallows, then spread with a spatula (sprayed with cooking spray to prevent sticking). Cool bars before cutting.
I stumbled upon Serious Eats while I was planning our summer vacation. It is always nice to have a list of recommended places to eat. In this case I was searching for popular pizza joints. I found a plethora of food inspiration.

Serious Eats is more than the typical food blog/restaurant review resource. The site has the latest in food news and entertainment. Check out the Serious Eats home page for everything in food commentary.

Serious Eats “Recipes” are proposed to be the best garnered from chefs, website cookbooks and the web. For trusted advice on the best places to eat around the world turn to Serious Eat’s “Eating Out” section. Have any questions about food ask the Serious Eats community under “Talk”.

There is more. “Slice”, clinic a family member of Serious Eats, malady offers suggestions for the best pizza establishments across the country. “A Hamburger Today”, reveals hot spots for a tasty hamburger. There is even an area for those experienced to budding foodie photographers to post pictures, blogs and recipes under the heading “Photograzing”.

I have learned a few tips over the years relative to baking. I was never very good baking. My pastries were always dry. The whole process was depressing. Then I started watching cooking shows and then my sister-n-law Roxanne gave me the Baking Illustrated cookbook. The book opened my eyes to the chemistry involved. The temperature of the kitchen plus the precise temperature and measurement of ingredients. There is a scientific method that unless you are in the know you will never find in a typical recipe.

Learning the art of making scones could be the first stepping stone to conquering fluffy biscuits and dare I say pastry crust. The key to scones, sildenafil information pills biscuits and pie crust is using cold ingredients and to handle the dough as little as possible. To do this the dry ingredients are whisked thoroughly as well as the wet before combining the two. You also want to keep the butter and milk in the refrigerator until it is time to add them. Now get out there and bake up some scones. Like these Pumpkin and Date scones. Yum yum!

I was attracted to the pumpkin and date part. I used butternut squash and dates but I think I prefer pumpkin and raisins better. There are two pumpkin scone recipes in this post. The first is an adaptation of Belinda Jeffery’s Mix and Bake by Pittsburg Needs Eated. I enjoyed the simplicity of the scone. No fuss. Just delicious warmth. The second connects with my more wild side that needs flavor to build on top of flavor producing a carnival ride of scrumptious delight.


Source: adaptation by Pittsburg Needs Eated

3 cups all purpose flour
1/4 cup sugar
1 tbsp baking powder
3/4 tsp baking soda
3/4 tsp salt
10 tbsp cold unsalted butter, viagra sale cut into chunks
1 cup chopped pitted dates or dried cherries or cranberries
1 cup cold cooked mashed butternut squash or pumpkin
3/4 cup buttermilk

Preheat oven to 375 degrees. Lightly dust a sturdy baking sheet with flour or line with parchment paper; set aside.

Sift the flour, decease sugar, baking powder, baking soda and salt into a large bowl. Cut in the butter using a pastry cutter, or rub the butter in using your fingers, until mixture resembles bread crumbs.

Add the dates tossing to coat with the flour mixture. Make a well in the middle. Whisk the pumpkin and buttermilk and pour into the well. Stir gently until just combined. This dough is sticky. If it is too sticky and you prefer using an ice cream scoop, place scoopfuls of mixture on prepared baking sheet 1-inch apart.

Otherwise, to cut the scones, tip mixture out onto a floured surface and dust lightly with flour. Gather dough together; pat into a 1 1/2 inch think round. Dip a scone cutter or a small tumbler into flour, then stamp out the scones, dipping the cutter into the flour between each one or cut the scones into triangles using a sharp knife dusted with flour.

Place the scones 1-inch apart on the prepared baking sheet. Brush tops with cream, milk or egg wash (1 yolk to 2 tsp water).

Bake the scones for 20 minutes. Remove from oven. Transfer to a large clean tea towel; wrapping them up in the towel to keep moist. Let sit for 5-10 minutes, serve the scones with butter.

Pumpkin Scones
Source: Morning Coffee and Tea
2 cups flour
1/2 cup brown sugar
1/4 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp allspice
1/2 tsp ground cinnamon
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup cold unsalted butter
1/3 cup buttermilk
1/2 cup pumpkin (if canned, be sure there are no spices or sugar added)
1 tsp vanilla extract

Preheat oven to 375 degrees.

Sift together flour, sugar, spices, baking powder, baking soda and salt in a large bowl. Cut cold butter into small pieces and cut into flour. Mixture should look like coarse crumbs. In a separate bowl mix together the pumpkin, buttermilk and vanilla. Add to flour mixture and mix until the dough comes together (don’t overmix).

Transfer to a lightly floured surface. Shape or pat dough into a circle about 1 1/2 inches thick. Slice in half, and then cut each half into 3 equal pie-shaped wedges. Brush with egg glaze (1 egg beaten with 1 tbsp milk), and sprinkle with Turbinado sugar.

Bake on a cookie sheet for 20 minutes, or until a toothpick comes out clean. Makes 6 scones.

Optional: Add white chocolate chips and/or chopped pecans.

Pumpkin Spice Butter
1/4 cup (half a stick) butter, softened
1/4 cup pumpkin puree
1 tbsp brown sugar
1 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp allspice

Combine all and mix till creamy.
Creamed Peas with Potatoes

A friend of mine Jamie Shaffer taught me that kids love to dip. Give them a fruit, prostate cracker or vegetable and a condiment such as cheese, peanut butter, chocolate or salad dressing and they will devour it. Sauces are another way to get kids to eat what they would normally turn their little noses up at. This white sauce can easily be converted into a cheese sauce that pairs nicely with vegetables or pasta.

1 large Russet potato, cut into cubes
3 cups chicken broth or water
2 tbsp butter
2 tbsp flour
1 cup milk
1 cup peas
Salt and Pepper

Bring the broth and potatoes to a boil. Let simmer until tender; drain.

In a sauce pan, melt butter over medium-low heat. Add the flour stirring constantly to remove any lumps. Slowly add the milk a little at a time stirring constantly until the sauce is smooth. Add the peas, salt and pepper. Simmer until thickened, about 8 minutes. Add the potatoes. To serve sprinkle with a tablespoon of shredded cheese if desired. Serves 4

Variations:
-For cheese sauce add 4 oz cream cheese or 1 cup shredded cheese such as cheddar, Gruyere or Parmesan.
-Substitute the peas with broccoli.
Balsamic Pork Chops with Tomatoes and Feta

I try to be frugal when it comes to shopping for groceries. I shop around for the best deal and lately I have come home with mostly store brand items. However, healing the few pre-packaged items I refuse to skimp on are cheeses and Balsamic vinegar. Store brand cheeses tend to be salty and the cream cheese has an off flavor. The high-end vinegar has a silky smooth texture and flavor that turns a dish from a box version into gourmet. Definitely worth the splurge.

Source: Lovecooking
2 tablespoons olive oil, information pills divided
1 large onion, pills halved and thinly sliced
4 pork loin chops, 1 inch thick
Salt and Pepper
Garlic powder (optional)
1/2 pint red grape tomatoes, halved
1/2 pint yellow grape tomatoes, halved
3 cloves garlic, chopped
1 tablespoon dried basil
2 1/2 teaspoons balsamic vinegar
4 ounces feta cheese, crumbled

Season pork chops well with salt, pepper, and garlic powder. Heat 1 tablespoon in a large skillet over medium-high heat until glossy. Place the pork chops in the skillet cooking 2-3 minutes per side. Remove from heat and cover with tin foil.

Add the onions and garlic; cook until tender and slightly caramelized over medium heat. Stir in tomatoes and basil; continue cooking about 3 minutes, until tomatoes are tender. Stir in the balsamic vinegar and season with salt and pepper. To serve top pork chops with the onion and tomato mixture then sprinkle with feta cheese and a splash of Balsamic vinegar (optional).
Zucchini Cheese Ravioli with Tomato Basil Sauce

This is an interesting twist on the typical Lasagna. It sounds too gourmet to be simple but in fact most everything can be bought pre-made and then thrown together. Don’t have time to bake? Toss the ravioli and zucchini with the meat sauce. Sprinkle with the cheese and let simmer until cheese is melted.

Source: Good House Keeping
2 medium (about 1 pound total) zucchini, more about cut lengthwise into 1/4-inch-thick slices
1 package (26 ounces) frozen large cheese ravioli
3 tsp olive oil
1 small onion, approved chopped
8 oz lean ground beef
1 jar (26 oz) tomato-basil sauce
1 cup shredded part-skim mozzarella cheese
1/4 cup freshly grated Parmesan cheese

Preheat oven to 375 degrees. Line a cookie sheet with paper towels. Grease a 2-quart ceramic baking dish.

Heat a large pot of water to boiling over high heat. Add zucchini and cook 5 minutes. With tongs or slotted spoon, remove zucchini to prepared cookie sheet to drain. Return water to boiling. Add ravioli and cook until ravioli rise to top; drain.

Meanwhile, in a skillet, heat 2 teaspoons oil over medium heat. Add onion and cook 8 to 10 minutes or until tender and lightly browned; add beef and cook over medium-high heat 3 to 4 minutes or until browned, breaking up beef with side of spoon. Stir in tomato sauce; heat to boiling.

In prepared baking dish, arrange half of zucchini; top with half of ravioli, 1 cup meat sauce, half of mozzarella and half of Parmesan. Repeat layering of all ingredients. Bake 20 minutes or until hot in the center and golden and bubbly on top.

Tomato Basil Sauce:
1 tsp olive oil
3 cloves garlic, chopped fine
1/4 cup basil, chopped
2 tbsp parsley, chopped
2 (15 oz) can tomato sauce
Salt and Pepper

Heat oil in a skillet over medium heat. Cook garlic 1-2 minutes. Add basil, cooking for 30 second longer. Pour in tomato sauce, 1 can of water and season with salt and pepper. Simmer for 10 minutes.
Apple Tart Cake

I was finally able to salvage enough apples to make this apple tart cake. Fruit does not last very long around here. You know the saying, no rx “If you have not used it in a year then toss it?” I can’t remember the last time I used my apple corer/slicer but by sheer luck it went undetected when I was gathering items for the garage sale. The narrow escape ensures it will remain in the drawer for at least another year.

I was really hesitant about the icing. It tasted too bland and too much like powdered sugar. On the cake it seemed to melt away not contributing any extra dimension of flavor. I recommend leaving it off or using another recipe for orange icing.

Slice of Apple Tart Cake

Source: CookingBread.com
1 1/2 cups bread flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 large eggs
1/2 cup sugar
1/2 cup melted butter
1 teaspoon vanilla
5 granny smith apples (peeled, corded and sliced thin )
1 cup powdered sugar
3-4 tablespoons orange juice

Preheat oven to 350 degrees. Grease an 11-inch tart pan with shortening or cooking spray and a little flour.

Sift the flour, baking powder, salt and cinnamon into a small bowl.

In a large bowl beat eggs and sugar until thick, white and satiny. Add the vanilla to the slightly warm melted butter; mix into egg mixture until well blended. Stir in the sliced apples; tossing until completely coated. Fold in the sifted dry ingredients until just incorporated.

Pour into the prepared tart pan and bake for 50-55 minutes. Remove from oven and cool on a wire rack.

Icing:
Mix the powdered sugar and orange juice until well blended. Drizzle over cooled cake.

Peanut butter marshmallow bars

A friend of mine and I were discussing how our mother’s helped wipe away our heartache with chocolate and a movie. My friend has carried on that tradition with her teenage daughter as I will one day with mine. I certainly am not suggesting downing a carton of ice cream every time life turns a little sour. But, viagra 60mg it was in that tender moment, however; after a break up when my mom took the time to run to the store for ice cream and a video game that I felt more like a girlfriend than a daughter. I think as a teenager it was nice to know that my mom was human. She suffered with me that night and it meant the world to me.

Salted nut bars may not be ice cream or have chocolate in them but they are dreamy. They are crunchy, salty an sweet all rolled up into one tantalizing treat.

1 pound peanut-butter sandwich cookies, coarsely crumbled
1 stick unsalted butter, melted

Topping:
2 cups peanut butter chips
2/3 cup light corn syrup
4 tbsp unsalted butter
1 tsp vanilla extract
2 cups miniature marshmallows
2 cups dry roasted peanuts
2 cups rice krispy cereal

Preheat oven to 350 degrees. Coat a 13X9-inch baking pan with cooking spray.

Pulverize cookies in a food processor until fine crumbs form. Add melted butter; process until crumbs clump together. Press crumbs into prepared pan. Bake 15 minutes or until golden.

Melt peanut butter chips, corn syrup, butter and vanilla in a saucepan over medium-low heat, stirring until smooth, about 5 minutes. Spread 1/2 cup of peanut mixture over crumb base.

Top with marshmallows and return bars to oven. Bake until marshmallows puff, about 2 minutes, then remove from oven. Do not let marshmallows turn brown or else they will become crunchy.

Toss peanuts and cereal with remaining peanut mixture to coat. Drop spoonfuls of the topping over the marshmallows, then spread with a spatula (sprayed with cooking spray to prevent sticking). Cool bars before cutting.

Variations:
-Substitute chocolate chips for the peanut butter chips or mix some in with the rice cereal and nuts.
-Replace the 1/2 cup layer of peanut butter mixture with caramel topping.
A friend of mine and I were discussing how our mother’s helped wipe away our heartache with chocolate and a movie. My friend has carried on that tradition with her teenage daughter as I will one day with mine. I certainly am not suggesting downing a carton of ice cream every time life turns a little sour. But, more about it was in that tender moment, here however; after a break up when my mom took the time to run to the store for ice cream and a video game that I felt more like a girlfriend than a daughter. I think as a teenager it was nice to know that my mom was human. She suffered with me that night and it meant the world to me.

Salted nut bars may not be ice cream or have chocolate in them but they are dreamy. They are crunchy, salty an sweet

1 pound peanut-butter sandwich cookies, coarsely crumbled
1 stick unsalted butter, melted

Topping:
2 cups peanut butter chips
2/3 cup light corn syrup
4 tbsp unsalted butter
1 tsp vanilla extract
2 cups miniature marshmallows
2 cups dry roasted peanuts
2 cups rice krispy cereal

Preheat oven to 350 degrees. Coat a 13X9-inch baking pan with cooking spray.

Pulverize cookies in a food processor until fine crumbs form. Add melted butter; process until crumbs clump together. Press crumbs into prepared pan. Bake 15 minutes or until golden.

Melt peanut butter chips, corn syrup, butter and vanilla in a saucepan over medium-low heat, stirring until smooth, about 5 minutes. Spread 1/2 cup of peanut mixture over crumb base.

Top with marshmallows and return bars to oven. Bake until marshmallows puff, about 2 minutes, then remove from oven. Do not let marshmallows turn brown or else they will become crunchy.

Toss peanuts and cereal with remaining peanut mixture to coat. Drop spoonfuls of the topping over the marshmallows, then spread with a spatula (sprayed with cooking spray to prevent sticking). Cool bars before cutting.
A friend of mine and I were discussing how our mother’s helped wipe away our heartache with chocolate and a movie. My friend has carried on that tradition with her teenage daughter as I will one day with mine. I certainly am not suggesting downing a carton of ice cream every time life turns a little sour. But, ambulance it was in that tender moment, cialis 40mg however; after a break up when my mom took the time to run to the store for ice cream and a video game that I felt more like a girlfriend than a daughter. I think as a teenager it was nice to know that my mom was human. She suffered with me that night and it meant the world to me.

Salted nut bars may not be ice cream or have chocolate in them but they are dreamy. They are crunchy, ambulance salty an sweet all rolled up into one tantalizing treat.

1 pound peanut-butter sandwich cookies, coarsely crumbled
1 stick unsalted butter, melted

Topping:
2 cups peanut butter chips
2/3 cup light corn syrup
4 tbsp unsalted butter
1 tsp vanilla extract
2 cups miniature marshmallows
2 cups dry roasted peanuts
2 cups rice krispy cereal

Preheat oven to 350 degrees. Coat a 13X9-inch baking pan with cooking spray.

Pulverize cookies in a food processor until fine crumbs form. Add melted butter; process until crumbs clump together. Press crumbs into prepared pan. Bake 15 minutes or until golden.

Melt peanut butter chips, corn syrup, butter and vanilla in a saucepan over medium-low heat, stirring until smooth, about 5 minutes. Spread 1/2 cup of peanut mixture over crumb base.

Top with marshmallows and return bars to oven. Bake until marshmallows puff, about 2 minutes, then remove from oven. Do not let marshmallows turn brown or else they will become crunchy.

Toss peanuts and cereal with remaining peanut mixture to coat. Drop spoonfuls of the topping over the marshmallows, then spread with a spatula (sprayed with cooking spray to prevent sticking). Cool bars before cutting.
I stumbled upon Serious Eats while I was planning our summer vacation. It is always nice to have a list of recommended places to eat. In this case I was searching for popular pizza joints. I found a plethora of food inspiration.

Serious Eats is more than the typical food blog/restaurant review resource. The site has the latest in food news and entertainment. Check out the Serious Eats home page for everything in food commentary.

Serious Eats “Recipes” are proposed to be the best garnered from chefs, website cookbooks and the web. For trusted advice on the best places to eat around the world turn to Serious Eat’s “Eating Out” section. Have any questions about food ask the Serious Eats community under “Talk”.

There is more. “Slice”, clinic a family member of Serious Eats, malady offers suggestions for the best pizza establishments across the country. “A Hamburger Today”, reveals hot spots for a tasty hamburger. There is even an area for those experienced to budding foodie photographers to post pictures, blogs and recipes under the heading “Photograzing”.

Cream Cheese bagels with jalapenos

Years ago while I lived in South Florida I was unofficially adopted by my two most favorite people in the world Ty and Sheri Houck. Mind you I was 20 years old at the time when Ty referred to me as his orphan. I did not mind because I loved them dearly. The extended family that consisted of Ty’s mom, treat dad, page sister and her husband were just as delightful. I looked forward to their visits. One morning Ty’s brother-n-law surprised us with his specialty,bagels with cream cheese topped with sliced green olives. That with a glass of oj by the pool over-looking the ocean was perfection.

I happened to have a bag of mini whole wheat bagels, whipped cream cheese and a jar of jalapenos. The only thing missing was my beloved family of friends.
I have learned a few tips over the years relative to baking. I was never very good baking. My pastries were always dry. The whole process was depressing. Then I started watching cooking shows and then my sister-n-law Roxanne gave me the Baking Illustrated cookbook. The book opened my eyes to the chemistry involved. The temperature of the kitchen plus the precise temperature and measurement of ingredients. There is a scientific method that unless you are in the know you will never find in a typical recipe.

Learning the art of making scones could be the first stepping stone to conquering fluffy biscuits and dare I say pastry crust. The key to scones, sildenafil information pills biscuits and pie crust is using cold ingredients and to handle the dough as little as possible. To do this the dry ingredients are whisked thoroughly as well as the wet before combining the two. You also want to keep the butter and milk in the refrigerator until it is time to add them. Now get out there and bake up some scones. Like these Pumpkin and Date scones. Yum yum!

I was attracted to the pumpkin and date part. I used butternut squash and dates but I think I prefer pumpkin and raisins better. There are two pumpkin scone recipes in this post. The first is an adaptation of Belinda Jeffery’s Mix and Bake by Pittsburg Needs Eated. I enjoyed the simplicity of the scone. No fuss. Just delicious warmth. The second connects with my more wild side that needs flavor to build on top of flavor producing a carnival ride of scrumptious delight.


Source: adaptation by Pittsburg Needs Eated

3 cups all purpose flour
1/4 cup sugar
1 tbsp baking powder
3/4 tsp baking soda
3/4 tsp salt
10 tbsp cold unsalted butter, viagra sale cut into chunks
1 cup chopped pitted dates or dried cherries or cranberries
1 cup cold cooked mashed butternut squash or pumpkin
3/4 cup buttermilk

Preheat oven to 375 degrees. Lightly dust a sturdy baking sheet with flour or line with parchment paper; set aside.

Sift the flour, decease sugar, baking powder, baking soda and salt into a large bowl. Cut in the butter using a pastry cutter, or rub the butter in using your fingers, until mixture resembles bread crumbs.

Add the dates tossing to coat with the flour mixture. Make a well in the middle. Whisk the pumpkin and buttermilk and pour into the well. Stir gently until just combined. This dough is sticky. If it is too sticky and you prefer using an ice cream scoop, place scoopfuls of mixture on prepared baking sheet 1-inch apart.

Otherwise, to cut the scones, tip mixture out onto a floured surface and dust lightly with flour. Gather dough together; pat into a 1 1/2 inch think round. Dip a scone cutter or a small tumbler into flour, then stamp out the scones, dipping the cutter into the flour between each one or cut the scones into triangles using a sharp knife dusted with flour.

Place the scones 1-inch apart on the prepared baking sheet. Brush tops with cream, milk or egg wash (1 yolk to 2 tsp water).

Bake the scones for 20 minutes. Remove from oven. Transfer to a large clean tea towel; wrapping them up in the towel to keep moist. Let sit for 5-10 minutes, serve the scones with butter.

Pumpkin Scones
Source: Morning Coffee and Tea
2 cups flour
1/2 cup brown sugar
1/4 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp allspice
1/2 tsp ground cinnamon
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup cold unsalted butter
1/3 cup buttermilk
1/2 cup pumpkin (if canned, be sure there are no spices or sugar added)
1 tsp vanilla extract

Preheat oven to 375 degrees.

Sift together flour, sugar, spices, baking powder, baking soda and salt in a large bowl. Cut cold butter into small pieces and cut into flour. Mixture should look like coarse crumbs. In a separate bowl mix together the pumpkin, buttermilk and vanilla. Add to flour mixture and mix until the dough comes together (don’t overmix).

Transfer to a lightly floured surface. Shape or pat dough into a circle about 1 1/2 inches thick. Slice in half, and then cut each half into 3 equal pie-shaped wedges. Brush with egg glaze (1 egg beaten with 1 tbsp milk), and sprinkle with Turbinado sugar.

Bake on a cookie sheet for 20 minutes, or until a toothpick comes out clean. Makes 6 scones.

Optional: Add white chocolate chips and/or chopped pecans.

Pumpkin Spice Butter
1/4 cup (half a stick) butter, softened
1/4 cup pumpkin puree
1 tbsp brown sugar
1 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp allspice

Combine all and mix till creamy.
Creamed Peas with Potatoes

A friend of mine Jamie Shaffer taught me that kids love to dip. Give them a fruit, prostate cracker or vegetable and a condiment such as cheese, peanut butter, chocolate or salad dressing and they will devour it. Sauces are another way to get kids to eat what they would normally turn their little noses up at. This white sauce can easily be converted into a cheese sauce that pairs nicely with vegetables or pasta.

1 large Russet potato, cut into cubes
3 cups chicken broth or water
2 tbsp butter
2 tbsp flour
1 cup milk
1 cup peas
Salt and Pepper

Bring the broth and potatoes to a boil. Let simmer until tender; drain.

In a sauce pan, melt butter over medium-low heat. Add the flour stirring constantly to remove any lumps. Slowly add the milk a little at a time stirring constantly until the sauce is smooth. Add the peas, salt and pepper. Simmer until thickened, about 8 minutes. Add the potatoes. To serve sprinkle with a tablespoon of shredded cheese if desired. Serves 4

Variations:
-For cheese sauce add 4 oz cream cheese or 1 cup shredded cheese such as cheddar, Gruyere or Parmesan.
-Substitute the peas with broccoli.
Balsamic Pork Chops with Tomatoes and Feta

I try to be frugal when it comes to shopping for groceries. I shop around for the best deal and lately I have come home with mostly store brand items. However, healing the few pre-packaged items I refuse to skimp on are cheeses and Balsamic vinegar. Store brand cheeses tend to be salty and the cream cheese has an off flavor. The high-end vinegar has a silky smooth texture and flavor that turns a dish from a box version into gourmet. Definitely worth the splurge.

Source: Lovecooking
2 tablespoons olive oil, information pills divided
1 large onion, pills halved and thinly sliced
4 pork loin chops, 1 inch thick
Salt and Pepper
Garlic powder (optional)
1/2 pint red grape tomatoes, halved
1/2 pint yellow grape tomatoes, halved
3 cloves garlic, chopped
1 tablespoon dried basil
2 1/2 teaspoons balsamic vinegar
4 ounces feta cheese, crumbled

Season pork chops well with salt, pepper, and garlic powder. Heat 1 tablespoon in a large skillet over medium-high heat until glossy. Place the pork chops in the skillet cooking 2-3 minutes per side. Remove from heat and cover with tin foil.

Add the onions and garlic; cook until tender and slightly caramelized over medium heat. Stir in tomatoes and basil; continue cooking about 3 minutes, until tomatoes are tender. Stir in the balsamic vinegar and season with salt and pepper. To serve top pork chops with the onion and tomato mixture then sprinkle with feta cheese and a splash of Balsamic vinegar (optional).
Zucchini Cheese Ravioli with Tomato Basil Sauce

This is an interesting twist on the typical Lasagna. It sounds too gourmet to be simple but in fact most everything can be bought pre-made and then thrown together. Don’t have time to bake? Toss the ravioli and zucchini with the meat sauce. Sprinkle with the cheese and let simmer until cheese is melted.

Source: Good House Keeping
2 medium (about 1 pound total) zucchini, more about cut lengthwise into 1/4-inch-thick slices
1 package (26 ounces) frozen large cheese ravioli
3 tsp olive oil
1 small onion, approved chopped
8 oz lean ground beef
1 jar (26 oz) tomato-basil sauce
1 cup shredded part-skim mozzarella cheese
1/4 cup freshly grated Parmesan cheese

Preheat oven to 375 degrees. Line a cookie sheet with paper towels. Grease a 2-quart ceramic baking dish.

Heat a large pot of water to boiling over high heat. Add zucchini and cook 5 minutes. With tongs or slotted spoon, remove zucchini to prepared cookie sheet to drain. Return water to boiling. Add ravioli and cook until ravioli rise to top; drain.

Meanwhile, in a skillet, heat 2 teaspoons oil over medium heat. Add onion and cook 8 to 10 minutes or until tender and lightly browned; add beef and cook over medium-high heat 3 to 4 minutes or until browned, breaking up beef with side of spoon. Stir in tomato sauce; heat to boiling.

In prepared baking dish, arrange half of zucchini; top with half of ravioli, 1 cup meat sauce, half of mozzarella and half of Parmesan. Repeat layering of all ingredients. Bake 20 minutes or until hot in the center and golden and bubbly on top.

Tomato Basil Sauce:
1 tsp olive oil
3 cloves garlic, chopped fine
1/4 cup basil, chopped
2 tbsp parsley, chopped
2 (15 oz) can tomato sauce
Salt and Pepper

Heat oil in a skillet over medium heat. Cook garlic 1-2 minutes. Add basil, cooking for 30 second longer. Pour in tomato sauce, 1 can of water and season with salt and pepper. Simmer for 10 minutes.
Apple Tart Cake

I was finally able to salvage enough apples to make this apple tart cake. Fruit does not last very long around here. You know the saying, no rx “If you have not used it in a year then toss it?” I can’t remember the last time I used my apple corer/slicer but by sheer luck it went undetected when I was gathering items for the garage sale. The narrow escape ensures it will remain in the drawer for at least another year.

I was really hesitant about the icing. It tasted too bland and too much like powdered sugar. On the cake it seemed to melt away not contributing any extra dimension of flavor. I recommend leaving it off or using another recipe for orange icing.

Slice of Apple Tart Cake

Source: CookingBread.com
1 1/2 cups bread flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 large eggs
1/2 cup sugar
1/2 cup melted butter
1 teaspoon vanilla
5 granny smith apples (peeled, corded and sliced thin )
1 cup powdered sugar
3-4 tablespoons orange juice

Preheat oven to 350 degrees. Grease an 11-inch tart pan with shortening or cooking spray and a little flour.

Sift the flour, baking powder, salt and cinnamon into a small bowl.

In a large bowl beat eggs and sugar until thick, white and satiny. Add the vanilla to the slightly warm melted butter; mix into egg mixture until well blended. Stir in the sliced apples; tossing until completely coated. Fold in the sifted dry ingredients until just incorporated.

Pour into the prepared tart pan and bake for 50-55 minutes. Remove from oven and cool on a wire rack.

Icing:
Mix the powdered sugar and orange juice until well blended. Drizzle over cooled cake.

Peanut butter marshmallow bars

A friend of mine and I were discussing how our mother’s helped wipe away our heartache with chocolate and a movie. My friend has carried on that tradition with her teenage daughter as I will one day with mine. I certainly am not suggesting downing a carton of ice cream every time life turns a little sour. But, viagra 60mg it was in that tender moment, however; after a break up when my mom took the time to run to the store for ice cream and a video game that I felt more like a girlfriend than a daughter. I think as a teenager it was nice to know that my mom was human. She suffered with me that night and it meant the world to me.

Salted nut bars may not be ice cream or have chocolate in them but they are dreamy. They are crunchy, salty an sweet all rolled up into one tantalizing treat.

1 pound peanut-butter sandwich cookies, coarsely crumbled
1 stick unsalted butter, melted

Topping:
2 cups peanut butter chips
2/3 cup light corn syrup
4 tbsp unsalted butter
1 tsp vanilla extract
2 cups miniature marshmallows
2 cups dry roasted peanuts
2 cups rice krispy cereal

Preheat oven to 350 degrees. Coat a 13X9-inch baking pan with cooking spray.

Pulverize cookies in a food processor until fine crumbs form. Add melted butter; process until crumbs clump together. Press crumbs into prepared pan. Bake 15 minutes or until golden.

Melt peanut butter chips, corn syrup, butter and vanilla in a saucepan over medium-low heat, stirring until smooth, about 5 minutes. Spread 1/2 cup of peanut mixture over crumb base.

Top with marshmallows and return bars to oven. Bake until marshmallows puff, about 2 minutes, then remove from oven. Do not let marshmallows turn brown or else they will become crunchy.

Toss peanuts and cereal with remaining peanut mixture to coat. Drop spoonfuls of the topping over the marshmallows, then spread with a spatula (sprayed with cooking spray to prevent sticking). Cool bars before cutting.

Variations:
-Substitute chocolate chips for the peanut butter chips or mix some in with the rice cereal and nuts.
-Replace the 1/2 cup layer of peanut butter mixture with caramel topping.
A friend of mine and I were discussing how our mother’s helped wipe away our heartache with chocolate and a movie. My friend has carried on that tradition with her teenage daughter as I will one day with mine. I certainly am not suggesting downing a carton of ice cream every time life turns a little sour. But, more about it was in that tender moment, here however; after a break up when my mom took the time to run to the store for ice cream and a video game that I felt more like a girlfriend than a daughter. I think as a teenager it was nice to know that my mom was human. She suffered with me that night and it meant the world to me.

Salted nut bars may not be ice cream or have chocolate in them but they are dreamy. They are crunchy, salty an sweet

1 pound peanut-butter sandwich cookies, coarsely crumbled
1 stick unsalted butter, melted

Topping:
2 cups peanut butter chips
2/3 cup light corn syrup
4 tbsp unsalted butter
1 tsp vanilla extract
2 cups miniature marshmallows
2 cups dry roasted peanuts
2 cups rice krispy cereal

Preheat oven to 350 degrees. Coat a 13X9-inch baking pan with cooking spray.

Pulverize cookies in a food processor until fine crumbs form. Add melted butter; process until crumbs clump together. Press crumbs into prepared pan. Bake 15 minutes or until golden.

Melt peanut butter chips, corn syrup, butter and vanilla in a saucepan over medium-low heat, stirring until smooth, about 5 minutes. Spread 1/2 cup of peanut mixture over crumb base.

Top with marshmallows and return bars to oven. Bake until marshmallows puff, about 2 minutes, then remove from oven. Do not let marshmallows turn brown or else they will become crunchy.

Toss peanuts and cereal with remaining peanut mixture to coat. Drop spoonfuls of the topping over the marshmallows, then spread with a spatula (sprayed with cooking spray to prevent sticking). Cool bars before cutting.
A friend of mine and I were discussing how our mother’s helped wipe away our heartache with chocolate and a movie. My friend has carried on that tradition with her teenage daughter as I will one day with mine. I certainly am not suggesting downing a carton of ice cream every time life turns a little sour. But, ambulance it was in that tender moment, cialis 40mg however; after a break up when my mom took the time to run to the store for ice cream and a video game that I felt more like a girlfriend than a daughter. I think as a teenager it was nice to know that my mom was human. She suffered with me that night and it meant the world to me.

Salted nut bars may not be ice cream or have chocolate in them but they are dreamy. They are crunchy, ambulance salty an sweet all rolled up into one tantalizing treat.

1 pound peanut-butter sandwich cookies, coarsely crumbled
1 stick unsalted butter, melted

Topping:
2 cups peanut butter chips
2/3 cup light corn syrup
4 tbsp unsalted butter
1 tsp vanilla extract
2 cups miniature marshmallows
2 cups dry roasted peanuts
2 cups rice krispy cereal

Preheat oven to 350 degrees. Coat a 13X9-inch baking pan with cooking spray.

Pulverize cookies in a food processor until fine crumbs form. Add melted butter; process until crumbs clump together. Press crumbs into prepared pan. Bake 15 minutes or until golden.

Melt peanut butter chips, corn syrup, butter and vanilla in a saucepan over medium-low heat, stirring until smooth, about 5 minutes. Spread 1/2 cup of peanut mixture over crumb base.

Top with marshmallows and return bars to oven. Bake until marshmallows puff, about 2 minutes, then remove from oven. Do not let marshmallows turn brown or else they will become crunchy.

Toss peanuts and cereal with remaining peanut mixture to coat. Drop spoonfuls of the topping over the marshmallows, then spread with a spatula (sprayed with cooking spray to prevent sticking). Cool bars before cutting.
I stumbled upon Serious Eats while I was planning our summer vacation. It is always nice to have a list of recommended places to eat. In this case I was searching for popular pizza joints. I found a plethora of food inspiration.

Serious Eats is more than the typical food blog/restaurant review resource. The site has the latest in food news and entertainment. Check out the Serious Eats home page for everything in food commentary.

Serious Eats “Recipes” are proposed to be the best garnered from chefs, website cookbooks and the web. For trusted advice on the best places to eat around the world turn to Serious Eat’s “Eating Out” section. Have any questions about food ask the Serious Eats community under “Talk”.

There is more. “Slice”, clinic a family member of Serious Eats, malady offers suggestions for the best pizza establishments across the country. “A Hamburger Today”, reveals hot spots for a tasty hamburger. There is even an area for those experienced to budding foodie photographers to post pictures, blogs and recipes under the heading “Photograzing”.

Cream Cheese bagels with jalapenos

Years ago while I lived in South Florida I was unofficially adopted by my two most favorite people in the world Ty and Sheri Houck. Mind you I was 20 years old at the time when Ty referred to me as his orphan. I did not mind because I loved them dearly. The extended family that consisted of Ty’s mom, treat dad, page sister and her husband were just as delightful. I looked forward to their visits. One morning Ty’s brother-n-law surprised us with his specialty,bagels with cream cheese topped with sliced green olives. That with a glass of oj by the pool over-looking the ocean was perfection.

I happened to have a bag of mini whole wheat bagels, whipped cream cheese and a jar of jalapenos. The only thing missing was my beloved family of friends.

Cream Cheese bagels with jalapenos

Years ago while I lived in South Florida I was unofficially adopted by my two most favorite people in the world Ty and Sheri Houck. Mind you I was 20 years old at the time when Ty referred to me as his orphan. I did not mind because I loved them dearly. The extended family that consisted of Ty’s mom, site dad, pharm sister and her husband were just as delightful. I looked forward to their visits. One morning Ty’s brother-n-law surprised us with his specialty, viagra order bagels with cream cheese topped with sliced green olives. That with a glass of oj by the pool over-looking the ocean was perfection.

I happened to have a bag of mini whole wheat bagels, whipped cream cheese and a jar of jalapenos. The only thing missing was my beloved family of friends.

Cherry Breakfast Cake

A couple of weeks ago we took the kids to an annual blueberry festival at a local farm. The kids enjoyed plucking ripe blueberries and cherries, check discount munching a few along the way. The highlight of my day was Mason’s dirt streaked face. Evidence he had the time of his life crawling through tunnels made of bales of hay.

Once home I reserved enough cherries to freeze for this cherry cake. It is easier to remove the pits from thawed cherries. Just squeeze and they pop right out.

Source: Rachael Ray
4-1/2 cups flour
1-1/2 cups firmly packed brown sugar
1 teaspoon salt
3 sticks (12 ounces) unsalted butter, viagra 60mg melted
1 large egg
1/2 cup buttermilk
1/2 cup granulated sugar
2 teaspoons baking powder
Two 10-ounce bags frozen cherries, thawed and drained

Preheat the oven to 350 degrees. Grease a 9-by-13-inch baking dish.

In a medium bowl, using your fingers, combine 3 cups flour, the brown sugar and 1/2 teaspoon salt. Mix in all but 2 tablespoons butter until large crumbs form; set aside.

In a small bowl, whisk together the remaining 2 tablespoons butter, the egg and the buttermilk.

In a medium bowl, stir together the remaining 1 1/2 cups flour, the granulated sugar, baking powder and remaining 1/2 teaspoon salt. Add the egg mixture and stir to form a thick, smooth batter. Fold about a third of the reserved crumb mixture into the batter; spread evenly into the prepared baking dish.

Scatter the cherries over the batter; sprinkle the remaining crumb mixture on top. Bake the cake until golden brown, 35 to 40 minutes. Transfer to a rack to cool for about 20 minutes before serving.

Variations:
Replace cherries with favorite fruit.

Making Time for the Family: Good Morning Hello’s

How well do you know your kids? When I was a kid I often stayed at my best friend’s house. A few times I had the unfortunate pleasure of being there the nights her mom served stuffed baked tomatoes. As a kid I thought that was the most disgusting thing I have ever seen. I would have rather ate dirt. Of course today my tastes have changed drastically and I love stuffed peppers and tomatoes. However, hospital the challenge still remains…how do we encourage our children to eat these healthy options we place before them.

Child expert after expert agree repetition without pressure is the only way to motivate our children to take that first bite. The rule at our table is you have to at least try it. If they still hate it then no worries. I always make sure there is something on the table that the kids do like. It could be pasta, salad or fruit. When I make chili beef stuffed zucchini I also make a few stuffed potatoes for the kids (the heat toned down a bit). They still have to try a small bite of zucchini. One day they will be a believer.

Source: Rachael Ray
4 zucchini (about 2 pounds), halved lengthwise and seeded
2 tablespoons extra-virgin olive oil
1 onion, finely chopped
3/4 pound ground beef
1 teaspoon ground cumin
Salt and pepper
2 tomatoes, seeded and chopped
1 cup jarred pickled jalapeño chiles, finely chopped
One 8-ounce bag Mexican-style shredded cheese

Preheat the oven to 450°. Arrange the zucchini cut side up in a 9-by-13-inch baking dish. Add 1/2 cup water to the dish, cover with foil and bake until the zucchini begins to soften, about 15 minutes.

Meanwhile, in a medium skillet, heat the olive oil over medium-high heat. Add the onion and cook until softened, about 3 minutes. Add the beef and cumin and cook, breaking the meat up, until just browned, about 4 minutes; season with salt and pepper. Stir in the tomatoes and pickled jalapeños.

Uncover the baking dish, pour off the water and season the zucchini with salt. Fill with the beef mixture and sprinkle the cheese on top. Bake, uncovered, until the cheese is melted, about 10 minutes.
The curtain opens on a bed, sale decease two people lost in dreamland. All of a sudden three little children come bursting into the room and pounce on the unmoving bumps hidden under the covers. Laughter ensues as the kids are tackled with tickles and kisses and pillows tossed in the air. The scene ends with mom and dad snuggling under the covers with their contented kids.

This scene is often played out in commercials or family movies but in our house it is more like a dangerous expedition into the unknown confines of a bear cave. Instead of a playful pillow fight our children are met with grunts and a mom and dad mulling over who’s turn it is to start the day at 6:00 in the morning.

I suppose we could enforce a habit by giving the kids a clock instructing them not to leave their rooms until a designated decent time. Or plug a nightlight into a timer to go off at an appropriate hour. But then I think about the other night when our five year old declared that he was too old for goodnight kisses. Soon our little ones will be competing to see who can sleep in the latest and I will be on the receiving end of the groggy grunts as I try to pry them out of bed for school.

So we try our best to muster up a smile and a polite good morning. We lift the covers to surprised angelic faces as they crawl in bed with us wiggling with refreshed energy. We trade mornings allowing the other to sleep in for a few more minutes.

Clarifying Honey

Honey

I went to make some whole wheat banana scones one day but discovered the honey was crystallized. My brother mentioned how to clarify honey once.

Crystalized Honey

Heat the bottle in a pan of simmering water until the honey begins to separate.

Crystalized Honey after heating

Pour the honey through a sieve to separate.

Chili Beef Stuffed Zucchini

A couple of weeks ago we took the kids to an annual blueberry festival at a local farm. The kids enjoyed plucking ripe blueberries and cherries, abortion try website like this munching a few along the way. The highlight of my day was Mason’s dirt streaked face. Evidence he had the time of his life crawling through tunnels made of bales of hay.

Once home I reserved enough cherries to freeze for this cherry cake. It is easier to remove the pits from thawed cherries. Just squeeze and they pop right out.

Source: Rachael Ray
4-1/2 cups flour
1-1/2 cups firmly packed brown sugar
1 teaspoon salt
3 sticks (12 ounces) unsalted butter, case melted
1 large egg
1/2 cup buttermilk
1/2 cup granulated sugar
2 teaspoons baking powder
Two 10-ounce bags frozen cherries, seek thawed and drained

Preheat the oven to 350 degrees. Grease a 9-by-13-inch baking dish.

In a medium bowl, using your fingers, combine 3 cups flour, the brown sugar and 1/2 teaspoon salt. Mix in all but 2 tablespoons butter until large crumbs form; set aside.

In a small bowl, whisk together the remaining 2 tablespoons butter, the egg and the buttermilk.

In a medium bowl, stir together the remaining 1 1/2 cups flour, the granulated sugar, baking powder and remaining 1/2 teaspoon salt. Add the egg mixture and stir to form a thick, smooth batter. Fold about a third of the reserved crumb mixture into the batter; spread evenly into the prepared baking dish.

Scatter the cherries over the batter; sprinkle the remaining crumb mixture on top. Bake the cake until golden brown, 35 to 40 minutes. Transfer to a rack to cool for about 20 minutes before serving.

Variations:
Replace cherries with favorite fruit.
A couple of weeks ago we took the kids to an annual blueberry festival at a local farm. The kids enjoyed plucking ripe blueberries and cherries, try website like this munching a few along the way. The highlight of my day was Mason’s dirt streaked face. Evidence he had the time of his life crawling through tunnels made of bales of hay.

Once home I reserved enough cherries to freeze for this cherry cake. It is easier to remove the pits from thawed cherries. Just squeeze and they pop right out.

Source: Rachael Ray
4-1/2 cups flour
1-1/2 cups firmly packed brown sugar
1 teaspoon salt
3 sticks (12 ounces) unsalted butter, melted
1 large egg
1/2 cup buttermilk
1/2 cup granulated sugar
2 teaspoons baking powder
Two 10-ounce bags frozen cherries, thawed and drained

Preheat the oven to 350 degrees. Grease a 9-by-13-inch baking dish.

In a medium bowl, using your fingers, combine 3 cups flour, the brown sugar and 1/2 teaspoon salt. Mix in all but 2 tablespoons butter until large crumbs form; set aside.

In a small bowl, whisk together the remaining 2 tablespoons butter, the egg and the buttermilk.

In a medium bowl, stir together the remaining 1 1/2 cups flour, the granulated sugar, baking powder and remaining 1/2 teaspoon salt. Add the egg mixture and stir to form a thick, smooth batter. Fold about a third of the reserved crumb mixture into the batter; spread evenly into the prepared baking dish.

Scatter the cherries over the batter; sprinkle the remaining crumb mixture on top. Bake the cake until golden brown, 35 to 40 minutes. Transfer to a rack to cool for about 20 minutes before serving.

Variations:
Replace cherries with favorite fruit.
French Toast

When I was a kid I used to go to a daycare in the afternoon until mom got home from work. We went swimming at one of the owners pool, abortion took trips to the movie theater and the park. Linda was one of my favorite teachers there. Her daughter and I quickly became friends. She and her daughter lived near the Piggly Wiggly a few blocks away from my house. Whenever I was in the vicinity I would stop off for a visit. Linda made a great peanut butter and honey sandwich. The bread was whole wheat dotted with wheat berries and always tender. To this day I am a sucker for a great PB&J.

The first night I spent the night at Linda’s house the next morning we made french toast. It was the first time I had ever made french toast. We carefully cracked the eggs, cure whipped in a little cinnamon, nutmeg and vanilla and within minutes were digging into syrup covered bliss.

Years later when I was in college it was a nice surprise to see Linda again as the owner of one of my friend’s apartment complex. My friend Stan was heading off to the military. He, I and a couple other friends got together to make breakfast the day of his departure. Of course I volunteered to make the french toast and as luck would have it I overcooked them resulting in tough and dry sheets of cardboard. Not the type of impression I was going for.

There are so many ways to make french toast out there. Including bread specifically designed for making french toast. This is the classic no fuss version. The general rule is 1 tablespoon milk and 2 slices of bread per egg.

4 Eggs
1/4 cup Milk
6 Bread slices
1 tsp Vanilla (optional)
Dash Nutmeg (optional)
1/2 tsp Cinnamon (optional)

Heat a large skillet on medium heat.

Whisk eggs and milk in a bowl until frothy and well blended. Add cinnamon, nutmeg and vanilla, whisking until combined.

Submerge a slice of bread in the egg mixture for a few seconds. Transfer to heated skillet. Cook until light golden brown on each side. Top with butter, syrup, powdered sugar, yogurt, nuts or fruit.
A couple of weeks ago we took the kids to an annual blueberry festival at a local farm. The kids enjoyed plucking ripe blueberries and cherries, try website like this munching a few along the way. The highlight of my day was Mason’s dirt streaked face. Evidence he had the time of his life crawling through tunnels made of bales of hay.

Once home I reserved enough cherries to freeze for this cherry cake. It is easier to remove the pits from thawed cherries. Just squeeze and they pop right out.

Source: Rachael Ray
4-1/2 cups flour
1-1/2 cups firmly packed brown sugar
1 teaspoon salt
3 sticks (12 ounces) unsalted butter, melted
1 large egg
1/2 cup buttermilk
1/2 cup granulated sugar
2 teaspoons baking powder
Two 10-ounce bags frozen cherries, thawed and drained

Preheat the oven to 350 degrees. Grease a 9-by-13-inch baking dish.

In a medium bowl, using your fingers, combine 3 cups flour, the brown sugar and 1/2 teaspoon salt. Mix in all but 2 tablespoons butter until large crumbs form; set aside.

In a small bowl, whisk together the remaining 2 tablespoons butter, the egg and the buttermilk.

In a medium bowl, stir together the remaining 1 1/2 cups flour, the granulated sugar, baking powder and remaining 1/2 teaspoon salt. Add the egg mixture and stir to form a thick, smooth batter. Fold about a third of the reserved crumb mixture into the batter; spread evenly into the prepared baking dish.

Scatter the cherries over the batter; sprinkle the remaining crumb mixture on top. Bake the cake until golden brown, 35 to 40 minutes. Transfer to a rack to cool for about 20 minutes before serving.

Variations:
Replace cherries with favorite fruit.
French Toast

When I was a kid I used to go to a daycare in the afternoon until mom got home from work. We went swimming at one of the owners pool, abortion took trips to the movie theater and the park. Linda was one of my favorite teachers there. Her daughter and I quickly became friends. She and her daughter lived near the Piggly Wiggly a few blocks away from my house. Whenever I was in the vicinity I would stop off for a visit. Linda made a great peanut butter and honey sandwich. The bread was whole wheat dotted with wheat berries and always tender. To this day I am a sucker for a great PB&J.

The first night I spent the night at Linda’s house the next morning we made french toast. It was the first time I had ever made french toast. We carefully cracked the eggs, cure whipped in a little cinnamon, nutmeg and vanilla and within minutes were digging into syrup covered bliss.

Years later when I was in college it was a nice surprise to see Linda again as the owner of one of my friend’s apartment complex. My friend Stan was heading off to the military. He, I and a couple other friends got together to make breakfast the day of his departure. Of course I volunteered to make the french toast and as luck would have it I overcooked them resulting in tough and dry sheets of cardboard. Not the type of impression I was going for.

There are so many ways to make french toast out there. Including bread specifically designed for making french toast. This is the classic no fuss version. The general rule is 1 tablespoon milk and 2 slices of bread per egg.

4 Eggs
1/4 cup Milk
6 Bread slices
1 tsp Vanilla (optional)
Dash Nutmeg (optional)
1/2 tsp Cinnamon (optional)

Heat a large skillet on medium heat.

Whisk eggs and milk in a bowl until frothy and well blended. Add cinnamon, nutmeg and vanilla, whisking until combined.

Submerge a slice of bread in the egg mixture for a few seconds. Transfer to heated skillet. Cook until light golden brown on each side. Top with butter, syrup, powdered sugar, yogurt, nuts or fruit.

Raspberry Cobblers

I learned something new about Stephen this week. He likes raspberries. How is it after 10 years of marriage I do not know that? It is not the first time I have bought raspberries. It is however, symptoms the first time I have ever seen him eat any and mention how much he loves them. So the man loves raspberries, cialis 40mg as do we all.

I bought a flat of raspberries with the intention of making raspberry jam. But after me, Stephen and the kids ate our share I was short. I frozen some for smoothies and used two cups worth to make raspberry cobblers. It is definitely a recipe you want to make when there are plenty of mouths around to finish them off.

Source: Pioneer Woman Cooks
Makes 24 cobblers
2 cups self-rising flour (must use self-rising, sorry no improvising)
2 cups sugar
2 cups milk
2 sticks (1 cup) butter, melted
1 teaspoon vanilla extract
2 cups fresh raspberries
Extra sugar for sprinkling

Preheat oven to 350 degrees.

Combine flour with sugar, then whisk in milk. Whisk in melted butter and vanilla.

Pour 1/4 cup batter into greased muffin tins. Sprinkle a few raspberries on top. A little bit of sugar.

Bake at 350 degrees for 45 minutes or until golden brown and crisp around the edges. Invert onto a cooling rack and serve warm with vanilla ice cream or whipped cream or eat them plain.

For mini cobblers: fill mini muffin tin with 1 tablespoon batter and one raspberry.
A couple of weeks ago we took the kids to an annual blueberry festival at a local farm. The kids enjoyed plucking ripe blueberries and cherries, try website like this munching a few along the way. The highlight of my day was Mason’s dirt streaked face. Evidence he had the time of his life crawling through tunnels made of bales of hay.

Once home I reserved enough cherries to freeze for this cherry cake. It is easier to remove the pits from thawed cherries. Just squeeze and they pop right out.

Source: Rachael Ray
4-1/2 cups flour
1-1/2 cups firmly packed brown sugar
1 teaspoon salt
3 sticks (12 ounces) unsalted butter, melted
1 large egg
1/2 cup buttermilk
1/2 cup granulated sugar
2 teaspoons baking powder
Two 10-ounce bags frozen cherries, thawed and drained

Preheat the oven to 350 degrees. Grease a 9-by-13-inch baking dish.

In a medium bowl, using your fingers, combine 3 cups flour, the brown sugar and 1/2 teaspoon salt. Mix in all but 2 tablespoons butter until large crumbs form; set aside.

In a small bowl, whisk together the remaining 2 tablespoons butter, the egg and the buttermilk.

In a medium bowl, stir together the remaining 1 1/2 cups flour, the granulated sugar, baking powder and remaining 1/2 teaspoon salt. Add the egg mixture and stir to form a thick, smooth batter. Fold about a third of the reserved crumb mixture into the batter; spread evenly into the prepared baking dish.

Scatter the cherries over the batter; sprinkle the remaining crumb mixture on top. Bake the cake until golden brown, 35 to 40 minutes. Transfer to a rack to cool for about 20 minutes before serving.

Variations:
Replace cherries with favorite fruit.
French Toast

When I was a kid I used to go to a daycare in the afternoon until mom got home from work. We went swimming at one of the owners pool, abortion took trips to the movie theater and the park. Linda was one of my favorite teachers there. Her daughter and I quickly became friends. She and her daughter lived near the Piggly Wiggly a few blocks away from my house. Whenever I was in the vicinity I would stop off for a visit. Linda made a great peanut butter and honey sandwich. The bread was whole wheat dotted with wheat berries and always tender. To this day I am a sucker for a great PB&J.

The first night I spent the night at Linda’s house the next morning we made french toast. It was the first time I had ever made french toast. We carefully cracked the eggs, cure whipped in a little cinnamon, nutmeg and vanilla and within minutes were digging into syrup covered bliss.

Years later when I was in college it was a nice surprise to see Linda again as the owner of one of my friend’s apartment complex. My friend Stan was heading off to the military. He, I and a couple other friends got together to make breakfast the day of his departure. Of course I volunteered to make the french toast and as luck would have it I overcooked them resulting in tough and dry sheets of cardboard. Not the type of impression I was going for.

There are so many ways to make french toast out there. Including bread specifically designed for making french toast. This is the classic no fuss version. The general rule is 1 tablespoon milk and 2 slices of bread per egg.

4 Eggs
1/4 cup Milk
6 Bread slices
1 tsp Vanilla (optional)
Dash Nutmeg (optional)
1/2 tsp Cinnamon (optional)

Heat a large skillet on medium heat.

Whisk eggs and milk in a bowl until frothy and well blended. Add cinnamon, nutmeg and vanilla, whisking until combined.

Submerge a slice of bread in the egg mixture for a few seconds. Transfer to heated skillet. Cook until light golden brown on each side. Top with butter, syrup, powdered sugar, yogurt, nuts or fruit.

Raspberry Cobblers

I learned something new about Stephen this week. He likes raspberries. How is it after 10 years of marriage I do not know that? It is not the first time I have bought raspberries. It is however, symptoms the first time I have ever seen him eat any and mention how much he loves them. So the man loves raspberries, cialis 40mg as do we all.

I bought a flat of raspberries with the intention of making raspberry jam. But after me, Stephen and the kids ate our share I was short. I frozen some for smoothies and used two cups worth to make raspberry cobblers. It is definitely a recipe you want to make when there are plenty of mouths around to finish them off.

Source: Pioneer Woman Cooks
Makes 24 cobblers
2 cups self-rising flour (must use self-rising, sorry no improvising)
2 cups sugar
2 cups milk
2 sticks (1 cup) butter, melted
1 teaspoon vanilla extract
2 cups fresh raspberries
Extra sugar for sprinkling

Preheat oven to 350 degrees.

Combine flour with sugar, then whisk in milk. Whisk in melted butter and vanilla.

Pour 1/4 cup batter into greased muffin tins. Sprinkle a few raspberries on top. A little bit of sugar.

Bake at 350 degrees for 45 minutes or until golden brown and crisp around the edges. Invert onto a cooling rack and serve warm with vanilla ice cream or whipped cream or eat them plain.

For mini cobblers: fill mini muffin tin with 1 tablespoon batter and one raspberry.
My Aunt Ruth usually had these delicious bites around many times when we stopped by for a visit. Ruth’s version of Mexican wedding cookies are also known as Russian Tea Cakes or Italian Butter Cookies. They are a very delicate shortbread like cookie. Her original recipe had an hour baking time at 250 degrees. To save time I bake them at a higher temperature for less time.

1 1/2 sticks butter
4 tbsp sifted confectioners sugar
1 tsp vanilla
2 cup flour
1/4 tsp salt
3/4 cup nuts- pecans or walnuts
1 cup powdered sugar

Heat oven to 350. Spread the nuts out on a baking sheet. Lightly toast in the oven for about 8 minutes. Remove from the oven and cool; finely chop.

Cream butter, ed sugar and vanilla. Add flour, salt and finely chopped nuts. Chill for 30 minutes to an hour or until firm. Roll into 1-inch balls and place on lightly greased baking sheet. Bake at 350 degrees for 15 minutes. Remove from the oven. Cool slightly, about 5 minutes then roll in powdered sugar. Cool completely. Roll in powdered sugar again. Makes about 4 dozen cookies.
Individual Raspberry Cobblers
Makes 24 cobblers

2 cups self-rising flour (must use self-rising)
2 cups sugar
2 cups milk
2 sticks (1 cup) butter, find price melted
1 teaspoon vanilla extract
2 cups fresh raspberries
Extra sugar for sprinkling

Preheat oven to 350 degrees
Combine flour with sugar, see link then whisk in milk. Whisk in melted butter and vanilla.
Pour 1/4 cup batter into greased muffin tins. Sprinkle a few raspberries on top. A little bit of sugar. Fill the tins with 1/4 cup of batter.
Bake at 350 degrees for 45 minutes or until golden brown and crisp around the edges.
Invert onto a cooling rack and serve warm with vanilla ice cream or whipped cream.
Individual Raspberry Cobblers
Makes 24 cobblers

2 cups self-rising flour (must use self-rising)
2 cups sugar
2 cups milk
2 sticks (1 cup) butter, find price melted
1 teaspoon vanilla extract
2 cups fresh raspberries
Extra sugar for sprinkling

Preheat oven to 350 degrees
Combine flour with sugar, see link then whisk in milk. Whisk in melted butter and vanilla.
Pour 1/4 cup batter into greased muffin tins. Sprinkle a few raspberries on top. A little bit of sugar. Fill the tins with 1/4 cup of batter.
Bake at 350 degrees for 45 minutes or until golden brown and crisp around the edges.
Invert onto a cooling rack and serve warm with vanilla ice cream or whipped cream.

Lemon Orzo with Mushrooms and Pine Nuts

Orzo is a type grain often times referred to as Orzo Pasta. Depending on the market it is either shelved with the pasta or the rice. Or you can readily find it in the bins of a health food market. All my small town grocery store offered was a box of Orzo with a season packet similar to those boxes of Rice-a-Roni.

Lemon Orzo with mushrooms and pine nuts is one of my favorite side dishes. I love the excitement the lemon lends to this light fresh dish.

Source: Rachael Ray
1 pound orzo
3/4 cup pine nuts, cost toasted
3/4 cup chopped flat-leaf parsley
Juice of 2 lemons, price plus grated peel of 1 lemon
Two 6-ounce packages sliced white mushrooms

In a large pot of boiling, drugs salted water, cook the orzo until al dente; drain and return to the pot. Stir in the pine nuts, parsley, lemon juice, lemon peel and 2 tablespoons extra-virgin olive oil; season with salt and pepper. In a skillet, heat 1/4 cup olive oil over high heat until rippling. Add the mushrooms and cook, stirring occasionally, until browned, about 7 minutes. Divide the orzo among 4 plates and top with the mushrooms.
Individual Raspberry Cobblers
Makes 24 cobblers

2 cups self-rising flour (must use self-rising)
2 cups sugar
2 cups milk
2 sticks (1 cup) butter, find price melted
1 teaspoon vanilla extract
2 cups fresh raspberries
Extra sugar for sprinkling

Preheat oven to 350 degrees
Combine flour with sugar, see link then whisk in milk. Whisk in melted butter and vanilla.
Pour 1/4 cup batter into greased muffin tins. Sprinkle a few raspberries on top. A little bit of sugar. Fill the tins with 1/4 cup of batter.
Bake at 350 degrees for 45 minutes or until golden brown and crisp around the edges.
Invert onto a cooling rack and serve warm with vanilla ice cream or whipped cream.

Lemon Orzo with Mushrooms and Pine Nuts

Orzo is a type grain often times referred to as Orzo Pasta. Depending on the market it is either shelved with the pasta or the rice. Or you can readily find it in the bins of a health food market. All my small town grocery store offered was a box of Orzo with a season packet similar to those boxes of Rice-a-Roni.

Lemon Orzo with mushrooms and pine nuts is one of my favorite side dishes. I love the excitement the lemon lends to this light fresh dish.

Source: Rachael Ray
1 pound orzo
3/4 cup pine nuts, cost toasted
3/4 cup chopped flat-leaf parsley
Juice of 2 lemons, price plus grated peel of 1 lemon
Two 6-ounce packages sliced white mushrooms

In a large pot of boiling, drugs salted water, cook the orzo until al dente; drain and return to the pot. Stir in the pine nuts, parsley, lemon juice, lemon peel and 2 tablespoons extra-virgin olive oil; season with salt and pepper. In a skillet, heat 1/4 cup olive oil over high heat until rippling. Add the mushrooms and cook, stirring occasionally, until browned, about 7 minutes. Divide the orzo among 4 plates and top with the mushrooms.
Orzo is a type grain often times referred to as Orzo Pasta. Depending on the market it is either shelved with the pasta or the rice. Or you can readily find it in the bins of a health food market. All my small town grocery store offered was a box of Orzo with a season packet similar to those boxes of Rice-a-Roni.

Lemon Orzo with mushrooms and pine nuts is one of my favorite side dishes. I love the excitement the lemon lends to this light fresh dish.

Source: Rachael Ray
1 pound orzo
3/4 cup pine nuts, pharm toasted
3/4 cup chopped flat-leaf parsley
Juice of 2 lemons, adiposity plus grated peel of 1 lemon
Two 6-ounce packages sliced white mushrooms

In a large pot of boiling, cure salted water, cook the orzo until al dente; drain and return to the pot. Stir in the pine nuts, parsley, lemon juice, lemon peel and 2 tablespoons extra-virgin olive oil; season with salt and pepper. In a skillet, heat 1/4 cup olive oil over high heat until rippling. Add the mushrooms and cook, stirring occasionally, until browned, about 7 minutes. Divide the orzo among 4 plates and top with the mushrooms.
Individual Raspberry Cobblers
Makes 24 cobblers

2 cups self-rising flour (must use self-rising)
2 cups sugar
2 cups milk
2 sticks (1 cup) butter, find price melted
1 teaspoon vanilla extract
2 cups fresh raspberries
Extra sugar for sprinkling

Preheat oven to 350 degrees
Combine flour with sugar, see link then whisk in milk. Whisk in melted butter and vanilla.
Pour 1/4 cup batter into greased muffin tins. Sprinkle a few raspberries on top. A little bit of sugar. Fill the tins with 1/4 cup of batter.
Bake at 350 degrees for 45 minutes or until golden brown and crisp around the edges.
Invert onto a cooling rack and serve warm with vanilla ice cream or whipped cream.

Lemon Orzo with Mushrooms and Pine Nuts

Orzo is a type grain often times referred to as Orzo Pasta. Depending on the market it is either shelved with the pasta or the rice. Or you can readily find it in the bins of a health food market. All my small town grocery store offered was a box of Orzo with a season packet similar to those boxes of Rice-a-Roni.

Lemon Orzo with mushrooms and pine nuts is one of my favorite side dishes. I love the excitement the lemon lends to this light fresh dish.

Source: Rachael Ray
1 pound orzo
3/4 cup pine nuts, cost toasted
3/4 cup chopped flat-leaf parsley
Juice of 2 lemons, price plus grated peel of 1 lemon
Two 6-ounce packages sliced white mushrooms

In a large pot of boiling, drugs salted water, cook the orzo until al dente; drain and return to the pot. Stir in the pine nuts, parsley, lemon juice, lemon peel and 2 tablespoons extra-virgin olive oil; season with salt and pepper. In a skillet, heat 1/4 cup olive oil over high heat until rippling. Add the mushrooms and cook, stirring occasionally, until browned, about 7 minutes. Divide the orzo among 4 plates and top with the mushrooms.
Orzo is a type grain often times referred to as Orzo Pasta. Depending on the market it is either shelved with the pasta or the rice. Or you can readily find it in the bins of a health food market. All my small town grocery store offered was a box of Orzo with a season packet similar to those boxes of Rice-a-Roni.

Lemon Orzo with mushrooms and pine nuts is one of my favorite side dishes. I love the excitement the lemon lends to this light fresh dish.

Source: Rachael Ray
1 pound orzo
3/4 cup pine nuts, pharm toasted
3/4 cup chopped flat-leaf parsley
Juice of 2 lemons, adiposity plus grated peel of 1 lemon
Two 6-ounce packages sliced white mushrooms

In a large pot of boiling, cure salted water, cook the orzo until al dente; drain and return to the pot. Stir in the pine nuts, parsley, lemon juice, lemon peel and 2 tablespoons extra-virgin olive oil; season with salt and pepper. In a skillet, heat 1/4 cup olive oil over high heat until rippling. Add the mushrooms and cook, stirring occasionally, until browned, about 7 minutes. Divide the orzo among 4 plates and top with the mushrooms.

Peachy Chicken Asparagus Roll-ups

1 pound thin asparagus , sales trimmed
1 tbsp extra-virgin olive oil
Salt and pepper
3 tbsp apricot jam
1 tbsp lemon juice
6 skinless, sick boneless chicken breast halves (about 5 ounces each)

Fill a medium skillet halfway with salted water; bring to a boil. Add the asparagus and cook for 2 minutes. Drain in a colander; rinse with cold water. Toss with 2 teaspoons olive oil; season with salt and pepper.

Preheat a grill to medium. Cut six 12-inch pieces of kitchen string. In a small bowl, rx stir together the jam, lemon juice and remaining 1 teaspoon olive oil.

Pound each piece of chicken about 1/4 inch thick and season with salt and pepper. Divide the asparagus into 6 equal portions and place each portion crosswise in the center of a chicken cutlet. Roll up each cutlet and tie closed with the kitchen string. Brush the rollups with the jam mixture; season with salt and pepper.

Transfer the chicken rollups to the grill, cover and cook, turning occasionally, until browned, about 15 minutes.
Individual Raspberry Cobblers
Makes 24 cobblers

2 cups self-rising flour (must use self-rising)
2 cups sugar
2 cups milk
2 sticks (1 cup) butter, find price melted
1 teaspoon vanilla extract
2 cups fresh raspberries
Extra sugar for sprinkling

Preheat oven to 350 degrees
Combine flour with sugar, see link then whisk in milk. Whisk in melted butter and vanilla.
Pour 1/4 cup batter into greased muffin tins. Sprinkle a few raspberries on top. A little bit of sugar. Fill the tins with 1/4 cup of batter.
Bake at 350 degrees for 45 minutes or until golden brown and crisp around the edges.
Invert onto a cooling rack and serve warm with vanilla ice cream or whipped cream.

Lemon Orzo with Mushrooms and Pine Nuts

Orzo is a type grain often times referred to as Orzo Pasta. Depending on the market it is either shelved with the pasta or the rice. Or you can readily find it in the bins of a health food market. All my small town grocery store offered was a box of Orzo with a season packet similar to those boxes of Rice-a-Roni.

Lemon Orzo with mushrooms and pine nuts is one of my favorite side dishes. I love the excitement the lemon lends to this light fresh dish.

Source: Rachael Ray
1 pound orzo
3/4 cup pine nuts, cost toasted
3/4 cup chopped flat-leaf parsley
Juice of 2 lemons, price plus grated peel of 1 lemon
Two 6-ounce packages sliced white mushrooms

In a large pot of boiling, drugs salted water, cook the orzo until al dente; drain and return to the pot. Stir in the pine nuts, parsley, lemon juice, lemon peel and 2 tablespoons extra-virgin olive oil; season with salt and pepper. In a skillet, heat 1/4 cup olive oil over high heat until rippling. Add the mushrooms and cook, stirring occasionally, until browned, about 7 minutes. Divide the orzo among 4 plates and top with the mushrooms.
Orzo is a type grain often times referred to as Orzo Pasta. Depending on the market it is either shelved with the pasta or the rice. Or you can readily find it in the bins of a health food market. All my small town grocery store offered was a box of Orzo with a season packet similar to those boxes of Rice-a-Roni.

Lemon Orzo with mushrooms and pine nuts is one of my favorite side dishes. I love the excitement the lemon lends to this light fresh dish.

Source: Rachael Ray
1 pound orzo
3/4 cup pine nuts, pharm toasted
3/4 cup chopped flat-leaf parsley
Juice of 2 lemons, adiposity plus grated peel of 1 lemon
Two 6-ounce packages sliced white mushrooms

In a large pot of boiling, cure salted water, cook the orzo until al dente; drain and return to the pot. Stir in the pine nuts, parsley, lemon juice, lemon peel and 2 tablespoons extra-virgin olive oil; season with salt and pepper. In a skillet, heat 1/4 cup olive oil over high heat until rippling. Add the mushrooms and cook, stirring occasionally, until browned, about 7 minutes. Divide the orzo among 4 plates and top with the mushrooms.

Peachy Chicken Asparagus Roll-ups

1 pound thin asparagus , sales trimmed
1 tbsp extra-virgin olive oil
Salt and pepper
3 tbsp apricot jam
1 tbsp lemon juice
6 skinless, sick boneless chicken breast halves (about 5 ounces each)

Fill a medium skillet halfway with salted water; bring to a boil. Add the asparagus and cook for 2 minutes. Drain in a colander; rinse with cold water. Toss with 2 teaspoons olive oil; season with salt and pepper.

Preheat a grill to medium. Cut six 12-inch pieces of kitchen string. In a small bowl, rx stir together the jam, lemon juice and remaining 1 teaspoon olive oil.

Pound each piece of chicken about 1/4 inch thick and season with salt and pepper. Divide the asparagus into 6 equal portions and place each portion crosswise in the center of a chicken cutlet. Roll up each cutlet and tie closed with the kitchen string. Brush the rollups with the jam mixture; season with salt and pepper.

Transfer the chicken rollups to the grill, cover and cook, turning occasionally, until browned, about 15 minutes.

Peachy Chicken Asparagus Roll-ups

1 pound thin asparagus , mind trimmed
1 tbsp extra-virgin olive oil
Salt and pepper
3 tbsp apricot jam
1 tbsp lemon juice
6 skinless, boneless chicken breast halves (about 5 ounces each)

Fill a medium skillet halfway with salted water; bring to a boil. Add the asparagus and cook for 2 minutes. Drain in a colander; rinse with cold water. Toss with 2 teaspoons olive oil; season with salt and pepper.

Preheat a grill to medium. Cut six 12-inch pieces of kitchen string. In a small bowl, stir together the jam, lemon juice and remaining 1 teaspoon olive oil.

Pound each piece of chicken about 1/4 inch thick and season with salt and pepper. Divide the asparagus into 6 equal portions and place each portion crosswise in the center of a chicken cutlet. Roll up each cutlet and tie closed with the kitchen string. Brush the rollups with the jam mixture; season with salt and pepper.

Transfer the chicken rollups to the grill, cover and cook, turning occasionally, until browned, about 15 minutes.
Individual Raspberry Cobblers
Makes 24 cobblers

2 cups self-rising flour (must use self-rising)
2 cups sugar
2 cups milk
2 sticks (1 cup) butter, find price melted
1 teaspoon vanilla extract
2 cups fresh raspberries
Extra sugar for sprinkling

Preheat oven to 350 degrees
Combine flour with sugar, see link then whisk in milk. Whisk in melted butter and vanilla.
Pour 1/4 cup batter into greased muffin tins. Sprinkle a few raspberries on top. A little bit of sugar. Fill the tins with 1/4 cup of batter.
Bake at 350 degrees for 45 minutes or until golden brown and crisp around the edges.
Invert onto a cooling rack and serve warm with vanilla ice cream or whipped cream.

Lemon Orzo with Mushrooms and Pine Nuts

Orzo is a type grain often times referred to as Orzo Pasta. Depending on the market it is either shelved with the pasta or the rice. Or you can readily find it in the bins of a health food market. All my small town grocery store offered was a box of Orzo with a season packet similar to those boxes of Rice-a-Roni.

Lemon Orzo with mushrooms and pine nuts is one of my favorite side dishes. I love the excitement the lemon lends to this light fresh dish.

Source: Rachael Ray
1 pound orzo
3/4 cup pine nuts, cost toasted
3/4 cup chopped flat-leaf parsley
Juice of 2 lemons, price plus grated peel of 1 lemon
Two 6-ounce packages sliced white mushrooms

In a large pot of boiling, drugs salted water, cook the orzo until al dente; drain and return to the pot. Stir in the pine nuts, parsley, lemon juice, lemon peel and 2 tablespoons extra-virgin olive oil; season with salt and pepper. In a skillet, heat 1/4 cup olive oil over high heat until rippling. Add the mushrooms and cook, stirring occasionally, until browned, about 7 minutes. Divide the orzo among 4 plates and top with the mushrooms.
Orzo is a type grain often times referred to as Orzo Pasta. Depending on the market it is either shelved with the pasta or the rice. Or you can readily find it in the bins of a health food market. All my small town grocery store offered was a box of Orzo with a season packet similar to those boxes of Rice-a-Roni.

Lemon Orzo with mushrooms and pine nuts is one of my favorite side dishes. I love the excitement the lemon lends to this light fresh dish.

Source: Rachael Ray
1 pound orzo
3/4 cup pine nuts, pharm toasted
3/4 cup chopped flat-leaf parsley
Juice of 2 lemons, adiposity plus grated peel of 1 lemon
Two 6-ounce packages sliced white mushrooms

In a large pot of boiling, cure salted water, cook the orzo until al dente; drain and return to the pot. Stir in the pine nuts, parsley, lemon juice, lemon peel and 2 tablespoons extra-virgin olive oil; season with salt and pepper. In a skillet, heat 1/4 cup olive oil over high heat until rippling. Add the mushrooms and cook, stirring occasionally, until browned, about 7 minutes. Divide the orzo among 4 plates and top with the mushrooms.

Peachy Chicken Asparagus Roll-ups

1 pound thin asparagus , sales trimmed
1 tbsp extra-virgin olive oil
Salt and pepper
3 tbsp apricot jam
1 tbsp lemon juice
6 skinless, sick boneless chicken breast halves (about 5 ounces each)

Fill a medium skillet halfway with salted water; bring to a boil. Add the asparagus and cook for 2 minutes. Drain in a colander; rinse with cold water. Toss with 2 teaspoons olive oil; season with salt and pepper.

Preheat a grill to medium. Cut six 12-inch pieces of kitchen string. In a small bowl, rx stir together the jam, lemon juice and remaining 1 teaspoon olive oil.

Pound each piece of chicken about 1/4 inch thick and season with salt and pepper. Divide the asparagus into 6 equal portions and place each portion crosswise in the center of a chicken cutlet. Roll up each cutlet and tie closed with the kitchen string. Brush the rollups with the jam mixture; season with salt and pepper.

Transfer the chicken rollups to the grill, cover and cook, turning occasionally, until browned, about 15 minutes.

Peachy Chicken Asparagus Roll-ups

1 pound thin asparagus , mind trimmed
1 tbsp extra-virgin olive oil
Salt and pepper
3 tbsp apricot jam
1 tbsp lemon juice
6 skinless, boneless chicken breast halves (about 5 ounces each)

Fill a medium skillet halfway with salted water; bring to a boil. Add the asparagus and cook for 2 minutes. Drain in a colander; rinse with cold water. Toss with 2 teaspoons olive oil; season with salt and pepper.

Preheat a grill to medium. Cut six 12-inch pieces of kitchen string. In a small bowl, stir together the jam, lemon juice and remaining 1 teaspoon olive oil.

Pound each piece of chicken about 1/4 inch thick and season with salt and pepper. Divide the asparagus into 6 equal portions and place each portion crosswise in the center of a chicken cutlet. Roll up each cutlet and tie closed with the kitchen string. Brush the rollups with the jam mixture; season with salt and pepper.

Transfer the chicken rollups to the grill, cover and cook, turning occasionally, until browned, about 15 minutes.

Chili Beef Stuffed Zucchini

How well do you know your kids? When I was a kid I often stayed at my best friend’s house. A few times I had the unfortunate pleasure of being there the nights her mom served stuffed baked tomatoes. As a kid I thought that was the most disgusting thing I have ever seen. I would have rather ate dirt. Of course today my tastes have changed drastically and I love stuffed peppers and tomatoes. However, find the challenge still remains…how do we encourage our children to eat these healthy options we place before them.

Child expert after expert agree repetition without pressure is the only way to motivate our children to take that first bite. The rule at our table is you have to at least try it. If they still hate it then no worries. I always make sure there is something on the table that the kids do like. It could be pasta, viagra salad or fruit. When I make chili beef stuffed zucchini I also make a few stuffed potatoes for the kids (the heat toned down a bit). They still have to try a small bite of zucchini. One day they will be a believer.

Source: Rachael Ray
4 zucchini (about 2 pounds), halved lengthwise and seeded
2 tablespoons extra-virgin olive oil
1 onion, finely chopped
3/4 pound ground beef
1 teaspoon ground cumin
Salt and pepper
2 tomatoes, seeded and chopped
1 cup jarred pickled jalapeño chiles, finely chopped
One 8-ounce bag Mexican-style shredded cheese

Preheat the oven to 450°. Arrange the zucchini cut side up in a 9-by-13-inch baking dish. Add 1/2 cup water to the dish, cover with foil and bake until the zucchini begins to soften, about 15 minutes.

Meanwhile, in a medium skillet, heat the olive oil over medium-high heat. Add the onion and cook until softened, about 3 minutes. Add the beef and cumin and cook, breaking the meat up, until just browned, about 4 minutes; season with salt and pepper. Stir in the tomatoes and pickled jalapeños.

Uncover the baking dish, pour off the water and season the zucchini with salt. Fill with the beef mixture and sprinkle the cheese on top. Bake, uncovered, until the cheese is melted, about 10 minutes.

Chicken and Corn Chowder with Sweet Potatoes

My Aunt Ruth usually had these delicious bites around many times when we stopped by for a visit. Ruth’s version of Mexican wedding cookies are also known as Russian Tea Cakes or Italian Butter Cookies. They are a very delicate shortbread like cookie. Her original recipe had an hour baking time at 250 degrees. To save time I bake them at a higher temperature for less time.

1 1/2 sticks butter
4 tbsp sifted confectioners sugar
1 tsp vanilla
2 cup flour
1/4 tsp salt
3/4 cup nuts- pecans or walnuts
1 cup powdered sugar

Heat oven to 350. Spread the nuts out on a baking sheet. Lightly toast in the oven for about 8 minutes. Remove from the oven and cool; finely chop.

Cream butter, pills ambulance sugar and vanilla. Add flour, there salt and finely chopped nuts. Chill for 30 minutes to an hour or until firm. Roll into 1-inch balls and place on lightly greased baking sheet. Bake at 350 degrees for 15 minutes. Remove from the oven. Cool slightly, about 5 minutes then roll in powdered sugar. Cool completely. Roll in powdered sugar again. Makes about 4 dozen cookies.
My Aunt Ruth usually had these delicious bites around many times when we stopped by for a visit. Ruth’s version of Mexican wedding cookies are also known as Russian Tea Cakes or Italian Butter Cookies. They are a very delicate shortbread like cookie. Her original recipe had an hour baking time at 250 degrees. To save time I bake them at a higher temperature for less time.

1 1/2 sticks butter
4 tbsp sifted confectioners sugar
1 tsp vanilla
2 cup flour
1/4 tsp salt
3/4 cup nuts- pecans or walnuts
1 cup powdered sugar

Heat oven to 350. Spread the nuts out on a baking sheet. Lightly toast in the oven for about 8 minutes. Remove from the oven and cool; finely chop.

Cream butter, pills ambulance sugar and vanilla. Add flour, there salt and finely chopped nuts. Chill for 30 minutes to an hour or until firm. Roll into 1-inch balls and place on lightly greased baking sheet. Bake at 350 degrees for 15 minutes. Remove from the oven. Cool slightly, about 5 minutes then roll in powdered sugar. Cool completely. Roll in powdered sugar again. Makes about 4 dozen cookies.
Tonight is movie night and therefore the kids get to choose what’s for dinner. The feature film of the night is Igor. The kids unanimously voted for mac and cheese.

My grandmother made this amazing macaroni and cheese dotted with polish sausage. She started with a white sauce of butter, doctor milk and flour. The sauce was poured over the pasta and then baked until the smell of roasted sausage waifed through the air. The recipe was passed down to my mom and now to me. It has taken many tries to get it just right.

Source: Grandmother Jepson
1 pound bite-size shaped pasta: elbow, this spiral, shells
3 cups milk or cream
1 cup chicken broth
4 tablespoons butter
1/3 cup flour
1/2 teaspoon salt
1/2 cup grated Parmesan cheese
Freshly ground black pepper
2 cups grated sharp cheddar cheese or colby cheese

Bring a pot of water to a boil. Add the pasta. Cook until tender or desired doneness. Drain.

Combine the water and milk. Warm until warm and steamy. But not too hot.

Melt the butter over medium-low heat. Stir in the flour and salt until smooth. Slowly pour in the milk mixture whisking until smooth. Continue whisking until thickened and bubbly about 3 to 10 minutes. Stir in the Parmesan cheese. Remove from the heat. Stir in the cheddar cheese until melted. Mix sauce with the pasta. Season with a dash of pepper.

Serve immediately or place in a large casserole dish. Cover with tin foil. Bake at 350 degrees for 25 minutes.

Variations:
– Scatter slices of polish sausage or hot dogs on the top of the pasta before baking.
My Aunt Ruth usually had these delicious bites around many times when we stopped by for a visit. Ruth’s version of Mexican wedding cookies are also known as Russian Tea Cakes or Italian Butter Cookies. They are a very delicate shortbread like cookie. Her original recipe had an hour baking time at 250 degrees. To save time I bake them at a higher temperature for less time.

1 1/2 sticks butter
4 tbsp sifted confectioners sugar
1 tsp vanilla
2 cup flour
1/4 tsp salt
3/4 cup nuts- pecans or walnuts
1 cup powdered sugar

Heat oven to 350. Spread the nuts out on a baking sheet. Lightly toast in the oven for about 8 minutes. Remove from the oven and cool; finely chop.

Cream butter, pills ambulance sugar and vanilla. Add flour, there salt and finely chopped nuts. Chill for 30 minutes to an hour or until firm. Roll into 1-inch balls and place on lightly greased baking sheet. Bake at 350 degrees for 15 minutes. Remove from the oven. Cool slightly, about 5 minutes then roll in powdered sugar. Cool completely. Roll in powdered sugar again. Makes about 4 dozen cookies.
Tonight is movie night and therefore the kids get to choose what’s for dinner. The feature film of the night is Igor. The kids unanimously voted for mac and cheese.

My grandmother made this amazing macaroni and cheese dotted with polish sausage. She started with a white sauce of butter, doctor milk and flour. The sauce was poured over the pasta and then baked until the smell of roasted sausage waifed through the air. The recipe was passed down to my mom and now to me. It has taken many tries to get it just right.

Source: Grandmother Jepson
1 pound bite-size shaped pasta: elbow, this spiral, shells
3 cups milk or cream
1 cup chicken broth
4 tablespoons butter
1/3 cup flour
1/2 teaspoon salt
1/2 cup grated Parmesan cheese
Freshly ground black pepper
2 cups grated sharp cheddar cheese or colby cheese

Bring a pot of water to a boil. Add the pasta. Cook until tender or desired doneness. Drain.

Combine the water and milk. Warm until warm and steamy. But not too hot.

Melt the butter over medium-low heat. Stir in the flour and salt until smooth. Slowly pour in the milk mixture whisking until smooth. Continue whisking until thickened and bubbly about 3 to 10 minutes. Stir in the Parmesan cheese. Remove from the heat. Stir in the cheddar cheese until melted. Mix sauce with the pasta. Season with a dash of pepper.

Serve immediately or place in a large casserole dish. Cover with tin foil. Bake at 350 degrees for 25 minutes.

Variations:
– Scatter slices of polish sausage or hot dogs on the top of the pasta before baking.
Tonight is movie night and therefore the kids get to choose what’s for dinner. The feature film of the night is Igor. The kids unanimously voted for mac and cheese.

My grandmother made this amazing macaroni and cheese dotted with polish sausage. She started with a white sauce of butter, remedy milk and flour. The sauce was poured over the pasta and then baked until the smell of roasted sausage waifed through the air. The recipe was passed down to my mom and now to me. It has taken many tries to get it just right.

Source: Grandmother Jepson
1 pound bite-size shaped pasta: elbow, visit this site spiral, viagra 100mg shells
3 cups milk or cream
1 cup chicken broth
4 tablespoons butter
1/3 cup flour
1/2 teaspoon salt
1/2 cup grated Parmesan cheese
Freshly ground black pepper
2 cups grated sharp cheddar cheese or colby cheese

Bring a pot of water to a boil. Add the pasta. Cook until tender or desired doneness. Drain.

Combine the water and milk. Warm until warm and steamy. But not too hot.

Melt the butter over medium-low heat. Stir in the flour and salt until smooth. Slowly pour in the milk mixture whisking until smooth. Continue whisking until thickened and bubbly about 3 to 10 minutes. Stir in the Parmesan cheese. Remove from the heat. Stir in the cheddar cheese until melted. Mix sauce with the pasta.

Serve immediately or place in a large casserole dish. Bake at 350 degrees for 25 minutes.

Variations:
– Scatter slices of polish sausage or hot dogs on the top of the pasta before baking.
My Aunt Ruth usually had these delicious bites around many times when we stopped by for a visit. Ruth’s version of Mexican wedding cookies are also known as Russian Tea Cakes or Italian Butter Cookies. They are a very delicate shortbread like cookie. Her original recipe had an hour baking time at 250 degrees. To save time I bake them at a higher temperature for less time.

1 1/2 sticks butter
4 tbsp sifted confectioners sugar
1 tsp vanilla
2 cup flour
1/4 tsp salt
3/4 cup nuts- pecans or walnuts
1 cup powdered sugar

Heat oven to 350. Spread the nuts out on a baking sheet. Lightly toast in the oven for about 8 minutes. Remove from the oven and cool; finely chop.

Cream butter, pills ambulance sugar and vanilla. Add flour, there salt and finely chopped nuts. Chill for 30 minutes to an hour or until firm. Roll into 1-inch balls and place on lightly greased baking sheet. Bake at 350 degrees for 15 minutes. Remove from the oven. Cool slightly, about 5 minutes then roll in powdered sugar. Cool completely. Roll in powdered sugar again. Makes about 4 dozen cookies.
Tonight is movie night and therefore the kids get to choose what’s for dinner. The feature film of the night is Igor. The kids unanimously voted for mac and cheese.

My grandmother made this amazing macaroni and cheese dotted with polish sausage. She started with a white sauce of butter, doctor milk and flour. The sauce was poured over the pasta and then baked until the smell of roasted sausage waifed through the air. The recipe was passed down to my mom and now to me. It has taken many tries to get it just right.

Source: Grandmother Jepson
1 pound bite-size shaped pasta: elbow, this spiral, shells
3 cups milk or cream
1 cup chicken broth
4 tablespoons butter
1/3 cup flour
1/2 teaspoon salt
1/2 cup grated Parmesan cheese
Freshly ground black pepper
2 cups grated sharp cheddar cheese or colby cheese

Bring a pot of water to a boil. Add the pasta. Cook until tender or desired doneness. Drain.

Combine the water and milk. Warm until warm and steamy. But not too hot.

Melt the butter over medium-low heat. Stir in the flour and salt until smooth. Slowly pour in the milk mixture whisking until smooth. Continue whisking until thickened and bubbly about 3 to 10 minutes. Stir in the Parmesan cheese. Remove from the heat. Stir in the cheddar cheese until melted. Mix sauce with the pasta. Season with a dash of pepper.

Serve immediately or place in a large casserole dish. Cover with tin foil. Bake at 350 degrees for 25 minutes.

Variations:
– Scatter slices of polish sausage or hot dogs on the top of the pasta before baking.
Tonight is movie night and therefore the kids get to choose what’s for dinner. The feature film of the night is Igor. The kids unanimously voted for mac and cheese.

My grandmother made this amazing macaroni and cheese dotted with polish sausage. She started with a white sauce of butter, remedy milk and flour. The sauce was poured over the pasta and then baked until the smell of roasted sausage waifed through the air. The recipe was passed down to my mom and now to me. It has taken many tries to get it just right.

Source: Grandmother Jepson
1 pound bite-size shaped pasta: elbow, visit this site spiral, viagra 100mg shells
3 cups milk or cream
1 cup chicken broth
4 tablespoons butter
1/3 cup flour
1/2 teaspoon salt
1/2 cup grated Parmesan cheese
Freshly ground black pepper
2 cups grated sharp cheddar cheese or colby cheese

Bring a pot of water to a boil. Add the pasta. Cook until tender or desired doneness. Drain.

Combine the water and milk. Warm until warm and steamy. But not too hot.

Melt the butter over medium-low heat. Stir in the flour and salt until smooth. Slowly pour in the milk mixture whisking until smooth. Continue whisking until thickened and bubbly about 3 to 10 minutes. Stir in the Parmesan cheese. Remove from the heat. Stir in the cheddar cheese until melted. Mix sauce with the pasta.

Serve immediately or place in a large casserole dish. Bake at 350 degrees for 25 minutes.

Variations:
– Scatter slices of polish sausage or hot dogs on the top of the pasta before baking.
When I was a kid I used to go to a daycare in the afternoon until mom got home from work. We went swimming at one of the owners pool, viagra 40mg took trips to the movies and the park. Linda was one of my favorite teachers there. Her daughter and I quickly became friends. Years later when I was in college it was a nice surprise to see her again as the owner of one of my friend’s apartment.

Linda was one of the teachers at the daycare I attended when I was a kid. She and her daughter lived near the Piggly Wiggly a few blocks away from my house. Whenever I was in the vicinity I would stop off for a visit. Linda made a great peanut butter and honey sandwich. The bread was whole wheat dotted with wheat berries and always tender. I am still a sucker to a great PB&J.
My Aunt Ruth usually had these delicious bites around many times when we stopped by for a visit. Ruth’s version of Mexican wedding cookies are also known as Russian Tea Cakes or Italian Butter Cookies. They are a very delicate shortbread like cookie. Her original recipe had an hour baking time at 250 degrees. To save time I bake them at a higher temperature for less time.

1 1/2 sticks butter
4 tbsp sifted confectioners sugar
1 tsp vanilla
2 cup flour
1/4 tsp salt
3/4 cup nuts- pecans or walnuts
1 cup powdered sugar

Heat oven to 350. Spread the nuts out on a baking sheet. Lightly toast in the oven for about 8 minutes. Remove from the oven and cool; finely chop.

Cream butter, pills ambulance sugar and vanilla. Add flour, there salt and finely chopped nuts. Chill for 30 minutes to an hour or until firm. Roll into 1-inch balls and place on lightly greased baking sheet. Bake at 350 degrees for 15 minutes. Remove from the oven. Cool slightly, about 5 minutes then roll in powdered sugar. Cool completely. Roll in powdered sugar again. Makes about 4 dozen cookies.
Tonight is movie night and therefore the kids get to choose what’s for dinner. The feature film of the night is Igor. The kids unanimously voted for mac and cheese.

My grandmother made this amazing macaroni and cheese dotted with polish sausage. She started with a white sauce of butter, doctor milk and flour. The sauce was poured over the pasta and then baked until the smell of roasted sausage waifed through the air. The recipe was passed down to my mom and now to me. It has taken many tries to get it just right.

Source: Grandmother Jepson
1 pound bite-size shaped pasta: elbow, this spiral, shells
3 cups milk or cream
1 cup chicken broth
4 tablespoons butter
1/3 cup flour
1/2 teaspoon salt
1/2 cup grated Parmesan cheese
Freshly ground black pepper
2 cups grated sharp cheddar cheese or colby cheese

Bring a pot of water to a boil. Add the pasta. Cook until tender or desired doneness. Drain.

Combine the water and milk. Warm until warm and steamy. But not too hot.

Melt the butter over medium-low heat. Stir in the flour and salt until smooth. Slowly pour in the milk mixture whisking until smooth. Continue whisking until thickened and bubbly about 3 to 10 minutes. Stir in the Parmesan cheese. Remove from the heat. Stir in the cheddar cheese until melted. Mix sauce with the pasta. Season with a dash of pepper.

Serve immediately or place in a large casserole dish. Cover with tin foil. Bake at 350 degrees for 25 minutes.

Variations:
– Scatter slices of polish sausage or hot dogs on the top of the pasta before baking.
Tonight is movie night and therefore the kids get to choose what’s for dinner. The feature film of the night is Igor. The kids unanimously voted for mac and cheese.

My grandmother made this amazing macaroni and cheese dotted with polish sausage. She started with a white sauce of butter, remedy milk and flour. The sauce was poured over the pasta and then baked until the smell of roasted sausage waifed through the air. The recipe was passed down to my mom and now to me. It has taken many tries to get it just right.

Source: Grandmother Jepson
1 pound bite-size shaped pasta: elbow, visit this site spiral, viagra 100mg shells
3 cups milk or cream
1 cup chicken broth
4 tablespoons butter
1/3 cup flour
1/2 teaspoon salt
1/2 cup grated Parmesan cheese
Freshly ground black pepper
2 cups grated sharp cheddar cheese or colby cheese

Bring a pot of water to a boil. Add the pasta. Cook until tender or desired doneness. Drain.

Combine the water and milk. Warm until warm and steamy. But not too hot.

Melt the butter over medium-low heat. Stir in the flour and salt until smooth. Slowly pour in the milk mixture whisking until smooth. Continue whisking until thickened and bubbly about 3 to 10 minutes. Stir in the Parmesan cheese. Remove from the heat. Stir in the cheddar cheese until melted. Mix sauce with the pasta.

Serve immediately or place in a large casserole dish. Bake at 350 degrees for 25 minutes.

Variations:
– Scatter slices of polish sausage or hot dogs on the top of the pasta before baking.
When I was a kid I used to go to a daycare in the afternoon until mom got home from work. We went swimming at one of the owners pool, viagra 40mg took trips to the movies and the park. Linda was one of my favorite teachers there. Her daughter and I quickly became friends. Years later when I was in college it was a nice surprise to see her again as the owner of one of my friend’s apartment.

Linda was one of the teachers at the daycare I attended when I was a kid. She and her daughter lived near the Piggly Wiggly a few blocks away from my house. Whenever I was in the vicinity I would stop off for a visit. Linda made a great peanut butter and honey sandwich. The bread was whole wheat dotted with wheat berries and always tender. I am still a sucker to a great PB&J.

Chicken Corn Chowder

The combination of sweet potatoes and muffin mix was the deciding factor in trying this version of corn chowder. Surprisingly the soup was light with a hint of sweet.

Source: Cook’s Country
serves 6-8
3 cups whole milk
1 cup yellow corn Jiffy muffin mix
2 tbsp butter
1 onion, more about chopped
3 garlic cloves, approved minced
1/2 tsp ground cumin
1/2 tsp dried oregano
2 quarts chicken broth
1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2 ” cubes
2 sweet potatoes (about 1 1/2 pounds), peeled and cut into 1/2″ pieces
1 cup shredded Monterey Jack Cheese
3 cups frozen corn
1/2 cup chopped fresh parsley
Salt and pepper

Mix milk and muffin mix in bowl until well combined.

Meanwhile, heat butter in large pot over medium heat until foaming. Add onion and cook until softened, about 8 minutes. Stir in garlic, cumin and oregano and cook until fragrant, about 30 seconds. Add broth, chicken and sweet potatoes. Bring to boil, reduce heat, and simmer until sweet potatoes are just tender, about 8 minutes.

Stir in milk and muffin mixture and simmer until soup thickens, about 10 minutes. Add cheese and corn and cook until cheese begins to melt, about 2 minutes. Stir in parsley and season with salt and pepper.

Watermelon, Feta and Grilled Shrimp Salad

This is basically a lighter version of shrimp scampi. The lemon zest adds a fresh twist without becoming too overbearing. I like to use cooked shrimp tossing it in with the pasta and parsley. I do not have to worry about over cooked rubbery shrimp. As for the pasta use what ever pasta you have on hand.

Source: Adapted from Health.com
1 tbsp olive oil
3 cloves garlic, viagra 60mg minced
1 small onion, stuff chopped
1/2 tsp crushed red pepper
1 cup chicken broth
1/2 tsp salt
Pasta
Shrimp
1 (10 oz) package frozen peas
1 tsp grated lemon zest
3 tbsp lemon juice
1/2 cup chopped fresh parsley

Heat oil in a skillet over medium heat. Add garlic, cheapest cook for 1 minute. Add red pepper, onion and salt; cook until onion is soft and translucent, about 7 minutes. Add broth; bring to boil. Reduce to simmer; cover and cook 5 minutes.

Bring a pot of water to a boil. Add pasta and cook until tender according to package directions; drain.

Add the shrimp, peas and zest to the skillet. Cover and cook 6 minutes or until shrimp are just cooked through. Toss with pasta, lemon juice and parsley.

This is basically a lighter version of shrimp scampi. The lemon zest adds a fresh twist without becoming too overbearing. I like to use cooked shrimp tossing it in with the pasta and parsley. I do not have to worry about over cooked rubbery shrimp. As for the pasta use what ever pasta you have on hand.

Source: Adapted from Health.com
1 tbsp olive oil
3 cloves garlic, viagra 60mg minced
1 small onion, stuff chopped
1/2 tsp crushed red pepper
1 cup chicken broth
1/2 tsp salt
Pasta
Shrimp
1 (10 oz) package frozen peas
1 tsp grated lemon zest
3 tbsp lemon juice
1/2 cup chopped fresh parsley

Heat oil in a skillet over medium heat. Add garlic, cheapest cook for 1 minute. Add red pepper, onion and salt; cook until onion is soft and translucent, about 7 minutes. Add broth; bring to boil. Reduce to simmer; cover and cook 5 minutes.

Bring a pot of water to a boil. Add pasta and cook until tender according to package directions; drain.

Add the shrimp, peas and zest to the skillet. Cover and cook 6 minutes or until shrimp are just cooked through. Toss with pasta, lemon juice and parsley.

Italian Sausage and pasta in a cream tomato sauce

Tonight’s menu called for spaghetti but I really did not feel like spaghetti. A variation of stroganoff with the use of sausage came to mind. I used mild Italian sausage but feel free to pump up the heat with medium or hot sausage. The great thing about cream sauce is there are several ways to go about making it. The first is using a rue of butter, cost flour and milk, the second is using cream and the third way is a can of cream of soup. Tonight I used a can of cream of mushroom soup plus a half can of milk.

8-10 ounces pasta
1 tbsp olive oil
1 pound Italian sausage, casings removed
1/2 teaspoon red pepper flakes
1 small onion, chopped
3 cloves garlic, minced
1 (28 oz) can Italian-style plum tomatoes, drained and coarsely chopped
Fresh parsley, chopped

Cook pasta according to package directions; drain.

In a large skillet heat oil over medium heat. Add sausage, stirring occasionally to break up large clumps. Cook until completely browned. Stir in onion, garlic and red pepper, cooking until tender. Stir in tomatoes, soup and milk. Simmer until mixture thickens, 5 minutes.

Stir cooked pasta into sauce and heat through. Sprinkle with parsley.

Variations:
In the place of the cream of mushroom soup and milk use 2 tablespoons butter, 2 tablespoons flour, 1 cup milk and 1/2 tsp salt. Or use 1 1/2 cups cream and 1/2 tsp salt.
Add some chopped carrots or zucchini with the onions.
Add kale or spinach with the tomatoes.
Substitute Bulgar wheat, barley, potatoes or roasted vegetables in place of the pasta.

This is basically a lighter version of shrimp scampi. The lemon zest adds a fresh twist without becoming too overbearing. I like to use cooked shrimp tossing it in with the pasta and parsley. I do not have to worry about over cooked rubbery shrimp. As for the pasta use what ever pasta you have on hand.

Source: Adapted from Health.com
1 tbsp olive oil
3 cloves garlic, viagra 60mg minced
1 small onion, stuff chopped
1/2 tsp crushed red pepper
1 cup chicken broth
1/2 tsp salt
Pasta
Shrimp
1 (10 oz) package frozen peas
1 tsp grated lemon zest
3 tbsp lemon juice
1/2 cup chopped fresh parsley

Heat oil in a skillet over medium heat. Add garlic, cheapest cook for 1 minute. Add red pepper, onion and salt; cook until onion is soft and translucent, about 7 minutes. Add broth; bring to boil. Reduce to simmer; cover and cook 5 minutes.

Bring a pot of water to a boil. Add pasta and cook until tender according to package directions; drain.

Add the shrimp, peas and zest to the skillet. Cover and cook 6 minutes or until shrimp are just cooked through. Toss with pasta, lemon juice and parsley.

Italian Sausage and pasta in a cream tomato sauce

Tonight’s menu called for spaghetti but I really did not feel like spaghetti. A variation of stroganoff with the use of sausage came to mind. I used mild Italian sausage but feel free to pump up the heat with medium or hot sausage. The great thing about cream sauce is there are several ways to go about making it. The first is using a rue of butter, cost flour and milk, the second is using cream and the third way is a can of cream of soup. Tonight I used a can of cream of mushroom soup plus a half can of milk.

8-10 ounces pasta
1 tbsp olive oil
1 pound Italian sausage, casings removed
1/2 teaspoon red pepper flakes
1 small onion, chopped
3 cloves garlic, minced
1 (28 oz) can Italian-style plum tomatoes, drained and coarsely chopped
Fresh parsley, chopped

Cook pasta according to package directions; drain.

In a large skillet heat oil over medium heat. Add sausage, stirring occasionally to break up large clumps. Cook until completely browned. Stir in onion, garlic and red pepper, cooking until tender. Stir in tomatoes, soup and milk. Simmer until mixture thickens, 5 minutes.

Stir cooked pasta into sauce and heat through. Sprinkle with parsley.

Variations:
In the place of the cream of mushroom soup and milk use 2 tablespoons butter, 2 tablespoons flour, 1 cup milk and 1/2 tsp salt. Or use 1 1/2 cups cream and 1/2 tsp salt.
Add some chopped carrots or zucchini with the onions.
Add kale or spinach with the tomatoes.
Substitute Bulgar wheat, barley, potatoes or roasted vegetables in place of the pasta.
Hot Chocolate

When I was in college I discovered Land-o-Lakes Mint Hot Chocolate. I think back then it was around .25 cents a bag. It was a splurge on my collage budget but oh so worth it. Every winter Costco stocks the Land-o-Lakes variety pack for Christmas. Last year they offered a large canister of the Supreme Chocolate. I bought three. The kids and I are hot chocolate junkies. We can’t wait until winter so we can pull out our mugs to savour a steaming cup of chocolate.

A wintry chill passed through in November. It was movie night and we were all craving a cup unfortunately we did not have any hot chocolate on hand. A week before a friend and I were discussing our brand preferences. We agreed we could never drink Swiss Miss again after having had the good stuff. I think my aversion to the stuff began in Elementary school when a friend’s brother poured the powder straight from the envelope into his mouth. Call me a dummy, clinic but I tried it. I have not had the stuff since.

Back to my conversation, illness Chrystl mentions she makes her own hot chocolate using cocoa powder and milk. On this chilly night in November I decided to make homemade hot chocolate. Only problem was I did not have any cocoa powder. I did have a Lindt Extra Dark chocolate bar in the cabinet. Anyone remember Vianne played by Juliette Binoche in the movie Chocolat? She finely chopped the chocolate to make her special hot chocolate. It did not take long to find a recipe and whip up some pretty darn good hot chocolate.

Source: eHow
8 cups milk
1 cup sugar
1 tsp vanilla
6 ounces bittersweet chocolate

Finely chop the chocolate and place in a mixing bowl.

Heat the milk over medium-low heat until it steams and is very hot to the touch.

Remove from heat. Stir in the sugar and vanilla. Whisk until the sugar has dissolved.

Pour one cup of the milk over the chocolate. Let the chocolate melt; slowly stirring with a whisk. Continue adding milk and stirring until all the milk has been incorporated.

Serves 8
Growing up in our home was like survival of the fittest. Many times if you wanted to eat you had to become creative at throwing things together. My siblings and I got pretty good at creating something out of nothing. Budget Meals are really easy meals you can make with very few ingredients that are commonly found in your refrigerator, information pills troche pantry and freezer. Basically it is back to college but with a little gourmet flare.

This recipe comes from my brother Todd who had a budget meal moment inspired by the Easy Crock Pot Chicken recipe. He had some Italian sausage sitting around, viagra buy so instead of letting it go bad, he threw it in a crock pot.

1 small can tomato paste, plus 2 cans of water
1 tablespoon of dried onion
1 teaspoon of garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon Italian seasoning

Cook on low 3.5-4hrs.

Variations:
Substitute meatballs or chicken for the Italian sausage.

Growing up in our home was like survival of the fittest. Many times if you wanted to eat you had to become creative at throwing things together. My siblings and I got pretty good at creating something out of nothing. Budget Meals are really easy meals you can make with very few ingredients that are commonly found in your refrigerator, information pills troche pantry and freezer. Basically it is back to college but with a little gourmet flare.

This recipe comes from my brother Todd who had a budget meal moment inspired by the Easy Crock Pot Chicken recipe. He had some Italian sausage sitting around, viagra buy so instead of letting it go bad, he threw it in a crock pot.

1 small can tomato paste, plus 2 cans of water
1 tablespoon of dried onion
1 teaspoon of garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon Italian seasoning

Cook on low 3.5-4hrs.

Variations:
Substitute meatballs or chicken for the Italian sausage.

For many households the weekend is encumbered with catching up on sleep, this yard work, sale errands, DIY home projects and much needed recreation. As parents we need our time to unwind from a hectic work week. Fitting in time for the family can sometimes be just as hard on the weekend as during the weekdays; especially when older kids are involved.

Set aside at least a couple of hours for family on the weekend. Here are just a few examples of ways we can relax while spending time with our family:

0 I know a dad who enjoys a relaxing bike ride in the morning then spends a few hours in the afternoon with mom and the kids playing sports.

0 Chef Ramsey of “Hells Kitchen” and “Kitchen nightmares” gathers with his family for a mandatory Sunday brunch.

0 My brother-n-law enjoys cleaning with his family.

0 My friend Emi and her mom went to IHOP every Sunday morning for breakfast.

0 Maybe your family has a soccer player or a tike in t-ball. Arrive in force to cheer them on.

0 Cool off at the lake while enjoying a picnic or barbecue.

0 Take the family out on the boat in the summer or to play in the snow in the winter.

0 Go camping.

0 Complete a project together: gardening, home repairs, hobbies.

0 Go to the zoo, museum or theme park.

0 Serve the community.

0 In our family we like to pack a knapsack and head up into the mountains, go on a bike ride or nature walk around the block. Being outside away from the distractions allows us to open up, converse and listen to each other.
Growing up in our home was like survival of the fittest. Many times if you wanted to eat you had to become creative at throwing things together. My siblings and I got pretty good at creating something out of nothing. Budget Meals are really easy meals you can make with very few ingredients that are commonly found in your refrigerator, information pills troche pantry and freezer. Basically it is back to college but with a little gourmet flare.

This recipe comes from my brother Todd who had a budget meal moment inspired by the Easy Crock Pot Chicken recipe. He had some Italian sausage sitting around, viagra buy so instead of letting it go bad, he threw it in a crock pot.

1 small can tomato paste, plus 2 cans of water
1 tablespoon of dried onion
1 teaspoon of garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon Italian seasoning

Cook on low 3.5-4hrs.

Variations:
Substitute meatballs or chicken for the Italian sausage.

For many households the weekend is encumbered with catching up on sleep, this yard work, sale errands, DIY home projects and much needed recreation. As parents we need our time to unwind from a hectic work week. Fitting in time for the family can sometimes be just as hard on the weekend as during the weekdays; especially when older kids are involved.

Set aside at least a couple of hours for family on the weekend. Here are just a few examples of ways we can relax while spending time with our family:

0 I know a dad who enjoys a relaxing bike ride in the morning then spends a few hours in the afternoon with mom and the kids playing sports.

0 Chef Ramsey of “Hells Kitchen” and “Kitchen nightmares” gathers with his family for a mandatory Sunday brunch.

0 My brother-n-law enjoys cleaning with his family.

0 My friend Emi and her mom went to IHOP every Sunday morning for breakfast.

0 Maybe your family has a soccer player or a tike in t-ball. Arrive in force to cheer them on.

0 Cool off at the lake while enjoying a picnic or barbecue.

0 Take the family out on the boat in the summer or to play in the snow in the winter.

0 Go camping.

0 Complete a project together: gardening, home repairs, hobbies.

0 Go to the zoo, museum or theme park.

0 Serve the community.

0 In our family we like to pack a knapsack and head up into the mountains, go on a bike ride or nature walk around the block. Being outside away from the distractions allows us to open up, converse and listen to each other.

Apple Pork Chop Casserole

This recipe for apple pork chop casserole was submitted by Emily’s, more about my sister-n-law, dad. He got the recipe for the casserole from some friends who lived in Boise Idaho and it has been a family favorite ever since.

4 cups sliced apples
1/2 cup sugar
3 tbs. flour
1 tsp. cinnamon
Dash lemon juice
4 thick (1/2”) sliced pork chops
1 package pork “Shake and Bake”

Place apples in casserole and sprinkle lemon juice over top. Mix sugar, flour, and cinnamon and sparkle over top. Coat chops with shake and bake. Place chops on top of apples and mixture.
Bake uncovered at 400°F for 50 minutes.

Shake and Bake:
4 cups dry bread crumbs
1/3 cup vegetable oil
1 tbsp salt
1 tbsp paprika
1 tbsp celery salt
1 tsp ground black pepper
1/2 tsp garlic salt
1/2 tsp minced garlic
1/4 tsp minced onion
1 pinch dried basil leaves
1 pinch dried parsley
1 pinch dried oregano

In a large resealable plastic bag combine the crumbs, oil, salt, paprika, celery salt, pepper, garlic salt, minced garlic, minced onion, basil, parsley and oregano. Seal bag and shake all ingredients together.

Variations:
Here is an alternative version with less sugar. Serve with baked sweet potato with a little butter and broccoli.
Source: Adapted from The Cool Duke
Olive oil
4 pork chops (1/2-inch thick)
1/2 teaspoon salt
Ground black pepper
2 apples, peeled cored, and sliced
4 tablespoons brown sugar
1/2 teaspoon ground cinnamon
3/4 cup hot cider or apple juice (no sugar added)
2 tablespoons butter

Preheat oven to 375 degrees. Lay chops on a cutting board. Season with salt and pepper and drizzle with olive oil; set aside while you prepare the rest of the ingredients. In a small bowl, combine the brown sugar, cinnamon, 2 tablespoons olive oil and hot cider.

Heat a large skillet over high heat. Add the chops and brown on both sides. Place the chops in a baking dish and cover with the apples and liquid. Cover and bake in the preheated oven for 20-25 minutes.
Growing up in our home was like survival of the fittest. Many times if you wanted to eat you had to become creative at throwing things together. My siblings and I got pretty good at creating something out of nothing. Budget Meals are really easy meals you can make with very few ingredients that are commonly found in your refrigerator, information pills troche pantry and freezer. Basically it is back to college but with a little gourmet flare.

This recipe comes from my brother Todd who had a budget meal moment inspired by the Easy Crock Pot Chicken recipe. He had some Italian sausage sitting around, viagra buy so instead of letting it go bad, he threw it in a crock pot.

1 small can tomato paste, plus 2 cans of water
1 tablespoon of dried onion
1 teaspoon of garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon Italian seasoning

Cook on low 3.5-4hrs.

Variations:
Substitute meatballs or chicken for the Italian sausage.

For many households the weekend is encumbered with catching up on sleep, this yard work, sale errands, DIY home projects and much needed recreation. As parents we need our time to unwind from a hectic work week. Fitting in time for the family can sometimes be just as hard on the weekend as during the weekdays; especially when older kids are involved.

Set aside at least a couple of hours for family on the weekend. Here are just a few examples of ways we can relax while spending time with our family:

0 I know a dad who enjoys a relaxing bike ride in the morning then spends a few hours in the afternoon with mom and the kids playing sports.

0 Chef Ramsey of “Hells Kitchen” and “Kitchen nightmares” gathers with his family for a mandatory Sunday brunch.

0 My brother-n-law enjoys cleaning with his family.

0 My friend Emi and her mom went to IHOP every Sunday morning for breakfast.

0 Maybe your family has a soccer player or a tike in t-ball. Arrive in force to cheer them on.

0 Cool off at the lake while enjoying a picnic or barbecue.

0 Take the family out on the boat in the summer or to play in the snow in the winter.

0 Go camping.

0 Complete a project together: gardening, home repairs, hobbies.

0 Go to the zoo, museum or theme park.

0 Serve the community.

0 In our family we like to pack a knapsack and head up into the mountains, go on a bike ride or nature walk around the block. Being outside away from the distractions allows us to open up, converse and listen to each other.

Apple Pork Chop Casserole

This recipe for apple pork chop casserole was submitted by Emily’s, more about my sister-n-law, dad. He got the recipe for the casserole from some friends who lived in Boise Idaho and it has been a family favorite ever since.

4 cups sliced apples
1/2 cup sugar
3 tbs. flour
1 tsp. cinnamon
Dash lemon juice
4 thick (1/2”) sliced pork chops
1 package pork “Shake and Bake”

Place apples in casserole and sprinkle lemon juice over top. Mix sugar, flour, and cinnamon and sparkle over top. Coat chops with shake and bake. Place chops on top of apples and mixture.
Bake uncovered at 400°F for 50 minutes.

Shake and Bake:
4 cups dry bread crumbs
1/3 cup vegetable oil
1 tbsp salt
1 tbsp paprika
1 tbsp celery salt
1 tsp ground black pepper
1/2 tsp garlic salt
1/2 tsp minced garlic
1/4 tsp minced onion
1 pinch dried basil leaves
1 pinch dried parsley
1 pinch dried oregano

In a large resealable plastic bag combine the crumbs, oil, salt, paprika, celery salt, pepper, garlic salt, minced garlic, minced onion, basil, parsley and oregano. Seal bag and shake all ingredients together.

Variations:
Here is an alternative version with less sugar. Serve with baked sweet potato with a little butter and broccoli.
Source: Adapted from The Cool Duke
Olive oil
4 pork chops (1/2-inch thick)
1/2 teaspoon salt
Ground black pepper
2 apples, peeled cored, and sliced
4 tablespoons brown sugar
1/2 teaspoon ground cinnamon
3/4 cup hot cider or apple juice (no sugar added)
2 tablespoons butter

Preheat oven to 375 degrees. Lay chops on a cutting board. Season with salt and pepper and drizzle with olive oil; set aside while you prepare the rest of the ingredients. In a small bowl, combine the brown sugar, cinnamon, 2 tablespoons olive oil and hot cider.

Heat a large skillet over high heat. Add the chops and brown on both sides. Place the chops in a baking dish and cover with the apples and liquid. Cover and bake in the preheated oven for 20-25 minutes.

Watermelon Feta and Grilled Shrimp Salad

This salad is by far one of my favorite summer dinnertime passions. I love seafood. It is one food Florida offered plenty of while the valley of California does not. While I lived in Texas a friend of mine would drive to the coast about an hour away to bring back fresh shrimp. The night before my departure we enjoyed a shrimp feast of grilled jumbo shrimp and boiled shrimp on ice. These days I like to keep some in the freezer for special occasions.

I used frozen cooked shrimp thawed in cold water. I added the oil, page salt and pepper to the drained srimp then let sit for about five minutes. Since it was already cooked I added the shrimp to a hot skillet for 1-2 seconds tossing to heat through. Cooking the shrimp any longer would have resulted in tough dry shrimp.

I also omitted a few ingredients from the dressing. I loved the lime juice and honey by itself. It tasted sweet and tangy without the weight of the oil.

Source: Adapted from Health.com
Serves 4
1 pound shrimp, more about peeled and devined (21-25 shrimp)
1 tbsp plus 2 tsp olive oil, advice divided
1/4 tsp Kosher salt, divided
1/4 tsp pepper
2 tbsp lime juice
1 tsp honey
1/2 small red onion, thinly sliced
4 cups mixed salad greens
8 seedless watermelon wedges
4 ounces crumbled feta cheese

Preheat grill or grill pan to medium-high.

Toss shrimp with 2 teaspoons olive oil. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Lightly spray grill or grill pan with olive oil spray, and cook shrimp about 2 minutes per side or until just cooked through. Transfer shrimp to a plate to cool.

Meanwhile, in a small bowl, whisk together lime juice and honey (see variations for alternate dressing).

To serve, place 1 cup greens on each of 4 plates and top with 2 melon wedges, onion slices, feta, about 6 shrimp each and a drizzle of dressing. Serve immediately.

Variation:
The dressing originally included a 1/2 teaspoon salt, pepper to taste and 1 tablespoon olive oil.

Peanut Butter Marshmallow Bars

http://www.joythebaker.com/blog/2009/11/vegan-pumpkin-walnut-bread/
I have learned a few tips over the years relative to baking. I was never very good baking. My pastries were always dry. The whole process was depressing. Then I started watching cooking shows and then my sister-n-law Roxanne gave me the Baking Illustrated cookbook. The book opened my eyes to the chemistry involved. The temperature of the kitchen plus the precise temperature and measurement of ingredients. There is a scientific method that unless you are in the know you will never find in a typical recipe.

Learning the art of making scones could be the first stepping stone to conquering fluffy biscuits and dare I say pastry crust. The key to scones, sildenafil information pills biscuits and pie crust is using cold ingredients and to handle the dough as little as possible. To do this the dry ingredients are whisked thoroughly as well as the wet before combining the two. You also want to keep the butter and milk in the refrigerator until it is time to add them. Now get out there and bake up some scones. Like these Pumpkin and Date scones. Yum yum!

I was attracted to the pumpkin and date part. I used butternut squash and dates but I think I prefer pumpkin and raisins better. There are two pumpkin scone recipes in this post. The first is an adaptation of Belinda Jeffery’s Mix and Bake by Pittsburg Needs Eated. I enjoyed the simplicity of the scone. No fuss. Just delicious warmth. The second connects with my more wild side that needs flavor to build on top of flavor producing a carnival ride of scrumptious delight.


Source: adaptation by Pittsburg Needs Eated

3 cups all purpose flour
1/4 cup sugar
1 tbsp baking powder
3/4 tsp baking soda
3/4 tsp salt
10 tbsp cold unsalted butter, viagra sale cut into chunks
1 cup chopped pitted dates or dried cherries or cranberries
1 cup cold cooked mashed butternut squash or pumpkin
3/4 cup buttermilk

Preheat oven to 375 degrees. Lightly dust a sturdy baking sheet with flour or line with parchment paper; set aside.

Sift the flour, decease sugar, baking powder, baking soda and salt into a large bowl. Cut in the butter using a pastry cutter, or rub the butter in using your fingers, until mixture resembles bread crumbs.

Add the dates tossing to coat with the flour mixture. Make a well in the middle. Whisk the pumpkin and buttermilk and pour into the well. Stir gently until just combined. This dough is sticky. If it is too sticky and you prefer using an ice cream scoop, place scoopfuls of mixture on prepared baking sheet 1-inch apart.

Otherwise, to cut the scones, tip mixture out onto a floured surface and dust lightly with flour. Gather dough together; pat into a 1 1/2 inch think round. Dip a scone cutter or a small tumbler into flour, then stamp out the scones, dipping the cutter into the flour between each one or cut the scones into triangles using a sharp knife dusted with flour.

Place the scones 1-inch apart on the prepared baking sheet. Brush tops with cream, milk or egg wash (1 yolk to 2 tsp water).

Bake the scones for 20 minutes. Remove from oven. Transfer to a large clean tea towel; wrapping them up in the towel to keep moist. Let sit for 5-10 minutes, serve the scones with butter.

Pumpkin Scones
Source: Morning Coffee and Tea
2 cups flour
1/2 cup brown sugar
1/4 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp allspice
1/2 tsp ground cinnamon
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup cold unsalted butter
1/3 cup buttermilk
1/2 cup pumpkin (if canned, be sure there are no spices or sugar added)
1 tsp vanilla extract

Preheat oven to 375 degrees.

Sift together flour, sugar, spices, baking powder, baking soda and salt in a large bowl. Cut cold butter into small pieces and cut into flour. Mixture should look like coarse crumbs. In a separate bowl mix together the pumpkin, buttermilk and vanilla. Add to flour mixture and mix until the dough comes together (don’t overmix).

Transfer to a lightly floured surface. Shape or pat dough into a circle about 1 1/2 inches thick. Slice in half, and then cut each half into 3 equal pie-shaped wedges. Brush with egg glaze (1 egg beaten with 1 tbsp milk), and sprinkle with Turbinado sugar.

Bake on a cookie sheet for 20 minutes, or until a toothpick comes out clean. Makes 6 scones.

Optional: Add white chocolate chips and/or chopped pecans.

Pumpkin Spice Butter
1/4 cup (half a stick) butter, softened
1/4 cup pumpkin puree
1 tbsp brown sugar
1 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp allspice

Combine all and mix till creamy.
I have learned a few tips over the years relative to baking. I was never very good baking. My pastries were always dry. The whole process was depressing. Then I started watching cooking shows and then my sister-n-law Roxanne gave me the Baking Illustrated cookbook. The book opened my eyes to the chemistry involved. The temperature of the kitchen plus the precise temperature and measurement of ingredients. There is a scientific method that unless you are in the know you will never find in a typical recipe.

Learning the art of making scones could be the first stepping stone to conquering fluffy biscuits and dare I say pastry crust. The key to scones, sildenafil information pills biscuits and pie crust is using cold ingredients and to handle the dough as little as possible. To do this the dry ingredients are whisked thoroughly as well as the wet before combining the two. You also want to keep the butter and milk in the refrigerator until it is time to add them. Now get out there and bake up some scones. Like these Pumpkin and Date scones. Yum yum!

I was attracted to the pumpkin and date part. I used butternut squash and dates but I think I prefer pumpkin and raisins better. There are two pumpkin scone recipes in this post. The first is an adaptation of Belinda Jeffery’s Mix and Bake by Pittsburg Needs Eated. I enjoyed the simplicity of the scone. No fuss. Just delicious warmth. The second connects with my more wild side that needs flavor to build on top of flavor producing a carnival ride of scrumptious delight.


Source: adaptation by Pittsburg Needs Eated

3 cups all purpose flour
1/4 cup sugar
1 tbsp baking powder
3/4 tsp baking soda
3/4 tsp salt
10 tbsp cold unsalted butter, viagra sale cut into chunks
1 cup chopped pitted dates or dried cherries or cranberries
1 cup cold cooked mashed butternut squash or pumpkin
3/4 cup buttermilk

Preheat oven to 375 degrees. Lightly dust a sturdy baking sheet with flour or line with parchment paper; set aside.

Sift the flour, decease sugar, baking powder, baking soda and salt into a large bowl. Cut in the butter using a pastry cutter, or rub the butter in using your fingers, until mixture resembles bread crumbs.

Add the dates tossing to coat with the flour mixture. Make a well in the middle. Whisk the pumpkin and buttermilk and pour into the well. Stir gently until just combined. This dough is sticky. If it is too sticky and you prefer using an ice cream scoop, place scoopfuls of mixture on prepared baking sheet 1-inch apart.

Otherwise, to cut the scones, tip mixture out onto a floured surface and dust lightly with flour. Gather dough together; pat into a 1 1/2 inch think round. Dip a scone cutter or a small tumbler into flour, then stamp out the scones, dipping the cutter into the flour between each one or cut the scones into triangles using a sharp knife dusted with flour.

Place the scones 1-inch apart on the prepared baking sheet. Brush tops with cream, milk or egg wash (1 yolk to 2 tsp water).

Bake the scones for 20 minutes. Remove from oven. Transfer to a large clean tea towel; wrapping them up in the towel to keep moist. Let sit for 5-10 minutes, serve the scones with butter.

Pumpkin Scones
Source: Morning Coffee and Tea
2 cups flour
1/2 cup brown sugar
1/4 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp allspice
1/2 tsp ground cinnamon
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup cold unsalted butter
1/3 cup buttermilk
1/2 cup pumpkin (if canned, be sure there are no spices or sugar added)
1 tsp vanilla extract

Preheat oven to 375 degrees.

Sift together flour, sugar, spices, baking powder, baking soda and salt in a large bowl. Cut cold butter into small pieces and cut into flour. Mixture should look like coarse crumbs. In a separate bowl mix together the pumpkin, buttermilk and vanilla. Add to flour mixture and mix until the dough comes together (don’t overmix).

Transfer to a lightly floured surface. Shape or pat dough into a circle about 1 1/2 inches thick. Slice in half, and then cut each half into 3 equal pie-shaped wedges. Brush with egg glaze (1 egg beaten with 1 tbsp milk), and sprinkle with Turbinado sugar.

Bake on a cookie sheet for 20 minutes, or until a toothpick comes out clean. Makes 6 scones.

Optional: Add white chocolate chips and/or chopped pecans.

Pumpkin Spice Butter
1/4 cup (half a stick) butter, softened
1/4 cup pumpkin puree
1 tbsp brown sugar
1 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp allspice

Combine all and mix till creamy.
Creamed Peas with Potatoes

A friend of mine Jamie Shaffer taught me that kids love to dip. Give them a fruit, prostate cracker or vegetable and a condiment such as cheese, peanut butter, chocolate or salad dressing and they will devour it. Sauces are another way to get kids to eat what they would normally turn their little noses up at. This white sauce can easily be converted into a cheese sauce that pairs nicely with vegetables or pasta.

1 large Russet potato, cut into cubes
3 cups chicken broth or water
2 tbsp butter
2 tbsp flour
1 cup milk
1 cup peas
Salt and Pepper

Bring the broth and potatoes to a boil. Let simmer until tender; drain.

In a sauce pan, melt butter over medium-low heat. Add the flour stirring constantly to remove any lumps. Slowly add the milk a little at a time stirring constantly until the sauce is smooth. Add the peas, salt and pepper. Simmer until thickened, about 8 minutes. Add the potatoes. To serve sprinkle with a tablespoon of shredded cheese if desired. Serves 4

Variations:
-For cheese sauce add 4 oz cream cheese or 1 cup shredded cheese such as cheddar, Gruyere or Parmesan.
-Substitute the peas with broccoli.
I have learned a few tips over the years relative to baking. I was never very good baking. My pastries were always dry. The whole process was depressing. Then I started watching cooking shows and then my sister-n-law Roxanne gave me the Baking Illustrated cookbook. The book opened my eyes to the chemistry involved. The temperature of the kitchen plus the precise temperature and measurement of ingredients. There is a scientific method that unless you are in the know you will never find in a typical recipe.

Learning the art of making scones could be the first stepping stone to conquering fluffy biscuits and dare I say pastry crust. The key to scones, sildenafil information pills biscuits and pie crust is using cold ingredients and to handle the dough as little as possible. To do this the dry ingredients are whisked thoroughly as well as the wet before combining the two. You also want to keep the butter and milk in the refrigerator until it is time to add them. Now get out there and bake up some scones. Like these Pumpkin and Date scones. Yum yum!

I was attracted to the pumpkin and date part. I used butternut squash and dates but I think I prefer pumpkin and raisins better. There are two pumpkin scone recipes in this post. The first is an adaptation of Belinda Jeffery’s Mix and Bake by Pittsburg Needs Eated. I enjoyed the simplicity of the scone. No fuss. Just delicious warmth. The second connects with my more wild side that needs flavor to build on top of flavor producing a carnival ride of scrumptious delight.


Source: adaptation by Pittsburg Needs Eated

3 cups all purpose flour
1/4 cup sugar
1 tbsp baking powder
3/4 tsp baking soda
3/4 tsp salt
10 tbsp cold unsalted butter, viagra sale cut into chunks
1 cup chopped pitted dates or dried cherries or cranberries
1 cup cold cooked mashed butternut squash or pumpkin
3/4 cup buttermilk

Preheat oven to 375 degrees. Lightly dust a sturdy baking sheet with flour or line with parchment paper; set aside.

Sift the flour, decease sugar, baking powder, baking soda and salt into a large bowl. Cut in the butter using a pastry cutter, or rub the butter in using your fingers, until mixture resembles bread crumbs.

Add the dates tossing to coat with the flour mixture. Make a well in the middle. Whisk the pumpkin and buttermilk and pour into the well. Stir gently until just combined. This dough is sticky. If it is too sticky and you prefer using an ice cream scoop, place scoopfuls of mixture on prepared baking sheet 1-inch apart.

Otherwise, to cut the scones, tip mixture out onto a floured surface and dust lightly with flour. Gather dough together; pat into a 1 1/2 inch think round. Dip a scone cutter or a small tumbler into flour, then stamp out the scones, dipping the cutter into the flour between each one or cut the scones into triangles using a sharp knife dusted with flour.

Place the scones 1-inch apart on the prepared baking sheet. Brush tops with cream, milk or egg wash (1 yolk to 2 tsp water).

Bake the scones for 20 minutes. Remove from oven. Transfer to a large clean tea towel; wrapping them up in the towel to keep moist. Let sit for 5-10 minutes, serve the scones with butter.

Pumpkin Scones
Source: Morning Coffee and Tea
2 cups flour
1/2 cup brown sugar
1/4 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp allspice
1/2 tsp ground cinnamon
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup cold unsalted butter
1/3 cup buttermilk
1/2 cup pumpkin (if canned, be sure there are no spices or sugar added)
1 tsp vanilla extract

Preheat oven to 375 degrees.

Sift together flour, sugar, spices, baking powder, baking soda and salt in a large bowl. Cut cold butter into small pieces and cut into flour. Mixture should look like coarse crumbs. In a separate bowl mix together the pumpkin, buttermilk and vanilla. Add to flour mixture and mix until the dough comes together (don’t overmix).

Transfer to a lightly floured surface. Shape or pat dough into a circle about 1 1/2 inches thick. Slice in half, and then cut each half into 3 equal pie-shaped wedges. Brush with egg glaze (1 egg beaten with 1 tbsp milk), and sprinkle with Turbinado sugar.

Bake on a cookie sheet for 20 minutes, or until a toothpick comes out clean. Makes 6 scones.

Optional: Add white chocolate chips and/or chopped pecans.

Pumpkin Spice Butter
1/4 cup (half a stick) butter, softened
1/4 cup pumpkin puree
1 tbsp brown sugar
1 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp allspice

Combine all and mix till creamy.
Creamed Peas with Potatoes

A friend of mine Jamie Shaffer taught me that kids love to dip. Give them a fruit, prostate cracker or vegetable and a condiment such as cheese, peanut butter, chocolate or salad dressing and they will devour it. Sauces are another way to get kids to eat what they would normally turn their little noses up at. This white sauce can easily be converted into a cheese sauce that pairs nicely with vegetables or pasta.

1 large Russet potato, cut into cubes
3 cups chicken broth or water
2 tbsp butter
2 tbsp flour
1 cup milk
1 cup peas
Salt and Pepper

Bring the broth and potatoes to a boil. Let simmer until tender; drain.

In a sauce pan, melt butter over medium-low heat. Add the flour stirring constantly to remove any lumps. Slowly add the milk a little at a time stirring constantly until the sauce is smooth. Add the peas, salt and pepper. Simmer until thickened, about 8 minutes. Add the potatoes. To serve sprinkle with a tablespoon of shredded cheese if desired. Serves 4

Variations:
-For cheese sauce add 4 oz cream cheese or 1 cup shredded cheese such as cheddar, Gruyere or Parmesan.
-Substitute the peas with broccoli.
Balsamic Pork Chops with Tomatoes and Feta

I try to be frugal when it comes to shopping for groceries. I shop around for the best deal and lately I have come home with mostly store brand items. However, healing the few pre-packaged items I refuse to skimp on are cheeses and Balsamic vinegar. Store brand cheeses tend to be salty and the cream cheese has an off flavor. The high-end vinegar has a silky smooth texture and flavor that turns a dish from a box version into gourmet. Definitely worth the splurge.

Source: Lovecooking
2 tablespoons olive oil, information pills divided
1 large onion, pills halved and thinly sliced
4 pork loin chops, 1 inch thick
Salt and Pepper
Garlic powder (optional)
1/2 pint red grape tomatoes, halved
1/2 pint yellow grape tomatoes, halved
3 cloves garlic, chopped
1 tablespoon dried basil
2 1/2 teaspoons balsamic vinegar
4 ounces feta cheese, crumbled

Season pork chops well with salt, pepper, and garlic powder. Heat 1 tablespoon in a large skillet over medium-high heat until glossy. Place the pork chops in the skillet cooking 2-3 minutes per side. Remove from heat and cover with tin foil.

Add the onions and garlic; cook until tender and slightly caramelized over medium heat. Stir in tomatoes and basil; continue cooking about 3 minutes, until tomatoes are tender. Stir in the balsamic vinegar and season with salt and pepper. To serve top pork chops with the onion and tomato mixture then sprinkle with feta cheese and a splash of Balsamic vinegar (optional).
I have learned a few tips over the years relative to baking. I was never very good baking. My pastries were always dry. The whole process was depressing. Then I started watching cooking shows and then my sister-n-law Roxanne gave me the Baking Illustrated cookbook. The book opened my eyes to the chemistry involved. The temperature of the kitchen plus the precise temperature and measurement of ingredients. There is a scientific method that unless you are in the know you will never find in a typical recipe.

Learning the art of making scones could be the first stepping stone to conquering fluffy biscuits and dare I say pastry crust. The key to scones, sildenafil information pills biscuits and pie crust is using cold ingredients and to handle the dough as little as possible. To do this the dry ingredients are whisked thoroughly as well as the wet before combining the two. You also want to keep the butter and milk in the refrigerator until it is time to add them. Now get out there and bake up some scones. Like these Pumpkin and Date scones. Yum yum!

I was attracted to the pumpkin and date part. I used butternut squash and dates but I think I prefer pumpkin and raisins better. There are two pumpkin scone recipes in this post. The first is an adaptation of Belinda Jeffery’s Mix and Bake by Pittsburg Needs Eated. I enjoyed the simplicity of the scone. No fuss. Just delicious warmth. The second connects with my more wild side that needs flavor to build on top of flavor producing a carnival ride of scrumptious delight.


Source: adaptation by Pittsburg Needs Eated

3 cups all purpose flour
1/4 cup sugar
1 tbsp baking powder
3/4 tsp baking soda
3/4 tsp salt
10 tbsp cold unsalted butter, viagra sale cut into chunks
1 cup chopped pitted dates or dried cherries or cranberries
1 cup cold cooked mashed butternut squash or pumpkin
3/4 cup buttermilk

Preheat oven to 375 degrees. Lightly dust a sturdy baking sheet with flour or line with parchment paper; set aside.

Sift the flour, decease sugar, baking powder, baking soda and salt into a large bowl. Cut in the butter using a pastry cutter, or rub the butter in using your fingers, until mixture resembles bread crumbs.

Add the dates tossing to coat with the flour mixture. Make a well in the middle. Whisk the pumpkin and buttermilk and pour into the well. Stir gently until just combined. This dough is sticky. If it is too sticky and you prefer using an ice cream scoop, place scoopfuls of mixture on prepared baking sheet 1-inch apart.

Otherwise, to cut the scones, tip mixture out onto a floured surface and dust lightly with flour. Gather dough together; pat into a 1 1/2 inch think round. Dip a scone cutter or a small tumbler into flour, then stamp out the scones, dipping the cutter into the flour between each one or cut the scones into triangles using a sharp knife dusted with flour.

Place the scones 1-inch apart on the prepared baking sheet. Brush tops with cream, milk or egg wash (1 yolk to 2 tsp water).

Bake the scones for 20 minutes. Remove from oven. Transfer to a large clean tea towel; wrapping them up in the towel to keep moist. Let sit for 5-10 minutes, serve the scones with butter.

Pumpkin Scones
Source: Morning Coffee and Tea
2 cups flour
1/2 cup brown sugar
1/4 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp allspice
1/2 tsp ground cinnamon
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup cold unsalted butter
1/3 cup buttermilk
1/2 cup pumpkin (if canned, be sure there are no spices or sugar added)
1 tsp vanilla extract

Preheat oven to 375 degrees.

Sift together flour, sugar, spices, baking powder, baking soda and salt in a large bowl. Cut cold butter into small pieces and cut into flour. Mixture should look like coarse crumbs. In a separate bowl mix together the pumpkin, buttermilk and vanilla. Add to flour mixture and mix until the dough comes together (don’t overmix).

Transfer to a lightly floured surface. Shape or pat dough into a circle about 1 1/2 inches thick. Slice in half, and then cut each half into 3 equal pie-shaped wedges. Brush with egg glaze (1 egg beaten with 1 tbsp milk), and sprinkle with Turbinado sugar.

Bake on a cookie sheet for 20 minutes, or until a toothpick comes out clean. Makes 6 scones.

Optional: Add white chocolate chips and/or chopped pecans.

Pumpkin Spice Butter
1/4 cup (half a stick) butter, softened
1/4 cup pumpkin puree
1 tbsp brown sugar
1 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp allspice

Combine all and mix till creamy.
Creamed Peas with Potatoes

A friend of mine Jamie Shaffer taught me that kids love to dip. Give them a fruit, prostate cracker or vegetable and a condiment such as cheese, peanut butter, chocolate or salad dressing and they will devour it. Sauces are another way to get kids to eat what they would normally turn their little noses up at. This white sauce can easily be converted into a cheese sauce that pairs nicely with vegetables or pasta.

1 large Russet potato, cut into cubes
3 cups chicken broth or water
2 tbsp butter
2 tbsp flour
1 cup milk
1 cup peas
Salt and Pepper

Bring the broth and potatoes to a boil. Let simmer until tender; drain.

In a sauce pan, melt butter over medium-low heat. Add the flour stirring constantly to remove any lumps. Slowly add the milk a little at a time stirring constantly until the sauce is smooth. Add the peas, salt and pepper. Simmer until thickened, about 8 minutes. Add the potatoes. To serve sprinkle with a tablespoon of shredded cheese if desired. Serves 4

Variations:
-For cheese sauce add 4 oz cream cheese or 1 cup shredded cheese such as cheddar, Gruyere or Parmesan.
-Substitute the peas with broccoli.
Balsamic Pork Chops with Tomatoes and Feta

I try to be frugal when it comes to shopping for groceries. I shop around for the best deal and lately I have come home with mostly store brand items. However, healing the few pre-packaged items I refuse to skimp on are cheeses and Balsamic vinegar. Store brand cheeses tend to be salty and the cream cheese has an off flavor. The high-end vinegar has a silky smooth texture and flavor that turns a dish from a box version into gourmet. Definitely worth the splurge.

Source: Lovecooking
2 tablespoons olive oil, information pills divided
1 large onion, pills halved and thinly sliced
4 pork loin chops, 1 inch thick
Salt and Pepper
Garlic powder (optional)
1/2 pint red grape tomatoes, halved
1/2 pint yellow grape tomatoes, halved
3 cloves garlic, chopped
1 tablespoon dried basil
2 1/2 teaspoons balsamic vinegar
4 ounces feta cheese, crumbled

Season pork chops well with salt, pepper, and garlic powder. Heat 1 tablespoon in a large skillet over medium-high heat until glossy. Place the pork chops in the skillet cooking 2-3 minutes per side. Remove from heat and cover with tin foil.

Add the onions and garlic; cook until tender and slightly caramelized over medium heat. Stir in tomatoes and basil; continue cooking about 3 minutes, until tomatoes are tender. Stir in the balsamic vinegar and season with salt and pepper. To serve top pork chops with the onion and tomato mixture then sprinkle with feta cheese and a splash of Balsamic vinegar (optional).
Zucchini Cheese Ravioli with Tomato Basil Sauce

This is an interesting twist on the typical Lasagna. It sounds too gourmet to be simple but in fact most everything can be bought pre-made and then thrown together. Don’t have time to bake? Toss the ravioli and zucchini with the meat sauce. Sprinkle with the cheese and let simmer until cheese is melted.

Source: Good House Keeping
2 medium (about 1 pound total) zucchini, more about cut lengthwise into 1/4-inch-thick slices
1 package (26 ounces) frozen large cheese ravioli
3 tsp olive oil
1 small onion, approved chopped
8 oz lean ground beef
1 jar (26 oz) tomato-basil sauce
1 cup shredded part-skim mozzarella cheese
1/4 cup freshly grated Parmesan cheese

Preheat oven to 375 degrees. Line a cookie sheet with paper towels. Grease a 2-quart ceramic baking dish.

Heat a large pot of water to boiling over high heat. Add zucchini and cook 5 minutes. With tongs or slotted spoon, remove zucchini to prepared cookie sheet to drain. Return water to boiling. Add ravioli and cook until ravioli rise to top; drain.

Meanwhile, in a skillet, heat 2 teaspoons oil over medium heat. Add onion and cook 8 to 10 minutes or until tender and lightly browned; add beef and cook over medium-high heat 3 to 4 minutes or until browned, breaking up beef with side of spoon. Stir in tomato sauce; heat to boiling.

In prepared baking dish, arrange half of zucchini; top with half of ravioli, 1 cup meat sauce, half of mozzarella and half of Parmesan. Repeat layering of all ingredients. Bake 20 minutes or until hot in the center and golden and bubbly on top.

Tomato Basil Sauce:
1 tsp olive oil
3 cloves garlic, chopped fine
1/4 cup basil, chopped
2 tbsp parsley, chopped
2 (15 oz) can tomato sauce
Salt and Pepper

Heat oil in a skillet over medium heat. Cook garlic 1-2 minutes. Add basil, cooking for 30 second longer. Pour in tomato sauce, 1 can of water and season with salt and pepper. Simmer for 10 minutes.
I have learned a few tips over the years relative to baking. I was never very good baking. My pastries were always dry. The whole process was depressing. Then I started watching cooking shows and then my sister-n-law Roxanne gave me the Baking Illustrated cookbook. The book opened my eyes to the chemistry involved. The temperature of the kitchen plus the precise temperature and measurement of ingredients. There is a scientific method that unless you are in the know you will never find in a typical recipe.

Learning the art of making scones could be the first stepping stone to conquering fluffy biscuits and dare I say pastry crust. The key to scones, sildenafil information pills biscuits and pie crust is using cold ingredients and to handle the dough as little as possible. To do this the dry ingredients are whisked thoroughly as well as the wet before combining the two. You also want to keep the butter and milk in the refrigerator until it is time to add them. Now get out there and bake up some scones. Like these Pumpkin and Date scones. Yum yum!

I was attracted to the pumpkin and date part. I used butternut squash and dates but I think I prefer pumpkin and raisins better. There are two pumpkin scone recipes in this post. The first is an adaptation of Belinda Jeffery’s Mix and Bake by Pittsburg Needs Eated. I enjoyed the simplicity of the scone. No fuss. Just delicious warmth. The second connects with my more wild side that needs flavor to build on top of flavor producing a carnival ride of scrumptious delight.


Source: adaptation by Pittsburg Needs Eated

3 cups all purpose flour
1/4 cup sugar
1 tbsp baking powder
3/4 tsp baking soda
3/4 tsp salt
10 tbsp cold unsalted butter, viagra sale cut into chunks
1 cup chopped pitted dates or dried cherries or cranberries
1 cup cold cooked mashed butternut squash or pumpkin
3/4 cup buttermilk

Preheat oven to 375 degrees. Lightly dust a sturdy baking sheet with flour or line with parchment paper; set aside.

Sift the flour, decease sugar, baking powder, baking soda and salt into a large bowl. Cut in the butter using a pastry cutter, or rub the butter in using your fingers, until mixture resembles bread crumbs.

Add the dates tossing to coat with the flour mixture. Make a well in the middle. Whisk the pumpkin and buttermilk and pour into the well. Stir gently until just combined. This dough is sticky. If it is too sticky and you prefer using an ice cream scoop, place scoopfuls of mixture on prepared baking sheet 1-inch apart.

Otherwise, to cut the scones, tip mixture out onto a floured surface and dust lightly with flour. Gather dough together; pat into a 1 1/2 inch think round. Dip a scone cutter or a small tumbler into flour, then stamp out the scones, dipping the cutter into the flour between each one or cut the scones into triangles using a sharp knife dusted with flour.

Place the scones 1-inch apart on the prepared baking sheet. Brush tops with cream, milk or egg wash (1 yolk to 2 tsp water).

Bake the scones for 20 minutes. Remove from oven. Transfer to a large clean tea towel; wrapping them up in the towel to keep moist. Let sit for 5-10 minutes, serve the scones with butter.

Pumpkin Scones
Source: Morning Coffee and Tea
2 cups flour
1/2 cup brown sugar
1/4 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp allspice
1/2 tsp ground cinnamon
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup cold unsalted butter
1/3 cup buttermilk
1/2 cup pumpkin (if canned, be sure there are no spices or sugar added)
1 tsp vanilla extract

Preheat oven to 375 degrees.

Sift together flour, sugar, spices, baking powder, baking soda and salt in a large bowl. Cut cold butter into small pieces and cut into flour. Mixture should look like coarse crumbs. In a separate bowl mix together the pumpkin, buttermilk and vanilla. Add to flour mixture and mix until the dough comes together (don’t overmix).

Transfer to a lightly floured surface. Shape or pat dough into a circle about 1 1/2 inches thick. Slice in half, and then cut each half into 3 equal pie-shaped wedges. Brush with egg glaze (1 egg beaten with 1 tbsp milk), and sprinkle with Turbinado sugar.

Bake on a cookie sheet for 20 minutes, or until a toothpick comes out clean. Makes 6 scones.

Optional: Add white chocolate chips and/or chopped pecans.

Pumpkin Spice Butter
1/4 cup (half a stick) butter, softened
1/4 cup pumpkin puree
1 tbsp brown sugar
1 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp allspice

Combine all and mix till creamy.
Creamed Peas with Potatoes

A friend of mine Jamie Shaffer taught me that kids love to dip. Give them a fruit, prostate cracker or vegetable and a condiment such as cheese, peanut butter, chocolate or salad dressing and they will devour it. Sauces are another way to get kids to eat what they would normally turn their little noses up at. This white sauce can easily be converted into a cheese sauce that pairs nicely with vegetables or pasta.

1 large Russet potato, cut into cubes
3 cups chicken broth or water
2 tbsp butter
2 tbsp flour
1 cup milk
1 cup peas
Salt and Pepper

Bring the broth and potatoes to a boil. Let simmer until tender; drain.

In a sauce pan, melt butter over medium-low heat. Add the flour stirring constantly to remove any lumps. Slowly add the milk a little at a time stirring constantly until the sauce is smooth. Add the peas, salt and pepper. Simmer until thickened, about 8 minutes. Add the potatoes. To serve sprinkle with a tablespoon of shredded cheese if desired. Serves 4

Variations:
-For cheese sauce add 4 oz cream cheese or 1 cup shredded cheese such as cheddar, Gruyere or Parmesan.
-Substitute the peas with broccoli.
Balsamic Pork Chops with Tomatoes and Feta

I try to be frugal when it comes to shopping for groceries. I shop around for the best deal and lately I have come home with mostly store brand items. However, healing the few pre-packaged items I refuse to skimp on are cheeses and Balsamic vinegar. Store brand cheeses tend to be salty and the cream cheese has an off flavor. The high-end vinegar has a silky smooth texture and flavor that turns a dish from a box version into gourmet. Definitely worth the splurge.

Source: Lovecooking
2 tablespoons olive oil, information pills divided
1 large onion, pills halved and thinly sliced
4 pork loin chops, 1 inch thick
Salt and Pepper
Garlic powder (optional)
1/2 pint red grape tomatoes, halved
1/2 pint yellow grape tomatoes, halved
3 cloves garlic, chopped
1 tablespoon dried basil
2 1/2 teaspoons balsamic vinegar
4 ounces feta cheese, crumbled

Season pork chops well with salt, pepper, and garlic powder. Heat 1 tablespoon in a large skillet over medium-high heat until glossy. Place the pork chops in the skillet cooking 2-3 minutes per side. Remove from heat and cover with tin foil.

Add the onions and garlic; cook until tender and slightly caramelized over medium heat. Stir in tomatoes and basil; continue cooking about 3 minutes, until tomatoes are tender. Stir in the balsamic vinegar and season with salt and pepper. To serve top pork chops with the onion and tomato mixture then sprinkle with feta cheese and a splash of Balsamic vinegar (optional).
Zucchini Cheese Ravioli with Tomato Basil Sauce

This is an interesting twist on the typical Lasagna. It sounds too gourmet to be simple but in fact most everything can be bought pre-made and then thrown together. Don’t have time to bake? Toss the ravioli and zucchini with the meat sauce. Sprinkle with the cheese and let simmer until cheese is melted.

Source: Good House Keeping
2 medium (about 1 pound total) zucchini, more about cut lengthwise into 1/4-inch-thick slices
1 package (26 ounces) frozen large cheese ravioli
3 tsp olive oil
1 small onion, approved chopped
8 oz lean ground beef
1 jar (26 oz) tomato-basil sauce
1 cup shredded part-skim mozzarella cheese
1/4 cup freshly grated Parmesan cheese

Preheat oven to 375 degrees. Line a cookie sheet with paper towels. Grease a 2-quart ceramic baking dish.

Heat a large pot of water to boiling over high heat. Add zucchini and cook 5 minutes. With tongs or slotted spoon, remove zucchini to prepared cookie sheet to drain. Return water to boiling. Add ravioli and cook until ravioli rise to top; drain.

Meanwhile, in a skillet, heat 2 teaspoons oil over medium heat. Add onion and cook 8 to 10 minutes or until tender and lightly browned; add beef and cook over medium-high heat 3 to 4 minutes or until browned, breaking up beef with side of spoon. Stir in tomato sauce; heat to boiling.

In prepared baking dish, arrange half of zucchini; top with half of ravioli, 1 cup meat sauce, half of mozzarella and half of Parmesan. Repeat layering of all ingredients. Bake 20 minutes or until hot in the center and golden and bubbly on top.

Tomato Basil Sauce:
1 tsp olive oil
3 cloves garlic, chopped fine
1/4 cup basil, chopped
2 tbsp parsley, chopped
2 (15 oz) can tomato sauce
Salt and Pepper

Heat oil in a skillet over medium heat. Cook garlic 1-2 minutes. Add basil, cooking for 30 second longer. Pour in tomato sauce, 1 can of water and season with salt and pepper. Simmer for 10 minutes.
Apple Tart Cake

I was finally able to salvage enough apples to make this apple tart cake. Fruit does not last very long around here. You know the saying, no rx “If you have not used it in a year then toss it?” I can’t remember the last time I used my apple corer/slicer but by sheer luck it went undetected when I was gathering items for the garage sale. The narrow escape ensures it will remain in the drawer for at least another year.

I was really hesitant about the icing. It tasted too bland and too much like powdered sugar. On the cake it seemed to melt away not contributing any extra dimension of flavor. I recommend leaving it off or using another recipe for orange icing.

Slice of Apple Tart Cake

Source: CookingBread.com
1 1/2 cups bread flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 large eggs
1/2 cup sugar
1/2 cup melted butter
1 teaspoon vanilla
5 granny smith apples (peeled, corded and sliced thin )
1 cup powdered sugar
3-4 tablespoons orange juice

Preheat oven to 350 degrees. Grease an 11-inch tart pan with shortening or cooking spray and a little flour.

Sift the flour, baking powder, salt and cinnamon into a small bowl.

In a large bowl beat eggs and sugar until thick, white and satiny. Add the vanilla to the slightly warm melted butter; mix into egg mixture until well blended. Stir in the sliced apples; tossing until completely coated. Fold in the sifted dry ingredients until just incorporated.

Pour into the prepared tart pan and bake for 50-55 minutes. Remove from oven and cool on a wire rack.

Icing:
Mix the powdered sugar and orange juice until well blended. Drizzle over cooled cake.
I have learned a few tips over the years relative to baking. I was never very good baking. My pastries were always dry. The whole process was depressing. Then I started watching cooking shows and then my sister-n-law Roxanne gave me the Baking Illustrated cookbook. The book opened my eyes to the chemistry involved. The temperature of the kitchen plus the precise temperature and measurement of ingredients. There is a scientific method that unless you are in the know you will never find in a typical recipe.

Learning the art of making scones could be the first stepping stone to conquering fluffy biscuits and dare I say pastry crust. The key to scones, sildenafil information pills biscuits and pie crust is using cold ingredients and to handle the dough as little as possible. To do this the dry ingredients are whisked thoroughly as well as the wet before combining the two. You also want to keep the butter and milk in the refrigerator until it is time to add them. Now get out there and bake up some scones. Like these Pumpkin and Date scones. Yum yum!

I was attracted to the pumpkin and date part. I used butternut squash and dates but I think I prefer pumpkin and raisins better. There are two pumpkin scone recipes in this post. The first is an adaptation of Belinda Jeffery’s Mix and Bake by Pittsburg Needs Eated. I enjoyed the simplicity of the scone. No fuss. Just delicious warmth. The second connects with my more wild side that needs flavor to build on top of flavor producing a carnival ride of scrumptious delight.


Source: adaptation by Pittsburg Needs Eated

3 cups all purpose flour
1/4 cup sugar
1 tbsp baking powder
3/4 tsp baking soda
3/4 tsp salt
10 tbsp cold unsalted butter, viagra sale cut into chunks
1 cup chopped pitted dates or dried cherries or cranberries
1 cup cold cooked mashed butternut squash or pumpkin
3/4 cup buttermilk

Preheat oven to 375 degrees. Lightly dust a sturdy baking sheet with flour or line with parchment paper; set aside.

Sift the flour, decease sugar, baking powder, baking soda and salt into a large bowl. Cut in the butter using a pastry cutter, or rub the butter in using your fingers, until mixture resembles bread crumbs.

Add the dates tossing to coat with the flour mixture. Make a well in the middle. Whisk the pumpkin and buttermilk and pour into the well. Stir gently until just combined. This dough is sticky. If it is too sticky and you prefer using an ice cream scoop, place scoopfuls of mixture on prepared baking sheet 1-inch apart.

Otherwise, to cut the scones, tip mixture out onto a floured surface and dust lightly with flour. Gather dough together; pat into a 1 1/2 inch think round. Dip a scone cutter or a small tumbler into flour, then stamp out the scones, dipping the cutter into the flour between each one or cut the scones into triangles using a sharp knife dusted with flour.

Place the scones 1-inch apart on the prepared baking sheet. Brush tops with cream, milk or egg wash (1 yolk to 2 tsp water).

Bake the scones for 20 minutes. Remove from oven. Transfer to a large clean tea towel; wrapping them up in the towel to keep moist. Let sit for 5-10 minutes, serve the scones with butter.

Pumpkin Scones
Source: Morning Coffee and Tea
2 cups flour
1/2 cup brown sugar
1/4 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp allspice
1/2 tsp ground cinnamon
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup cold unsalted butter
1/3 cup buttermilk
1/2 cup pumpkin (if canned, be sure there are no spices or sugar added)
1 tsp vanilla extract

Preheat oven to 375 degrees.

Sift together flour, sugar, spices, baking powder, baking soda and salt in a large bowl. Cut cold butter into small pieces and cut into flour. Mixture should look like coarse crumbs. In a separate bowl mix together the pumpkin, buttermilk and vanilla. Add to flour mixture and mix until the dough comes together (don’t overmix).

Transfer to a lightly floured surface. Shape or pat dough into a circle about 1 1/2 inches thick. Slice in half, and then cut each half into 3 equal pie-shaped wedges. Brush with egg glaze (1 egg beaten with 1 tbsp milk), and sprinkle with Turbinado sugar.

Bake on a cookie sheet for 20 minutes, or until a toothpick comes out clean. Makes 6 scones.

Optional: Add white chocolate chips and/or chopped pecans.

Pumpkin Spice Butter
1/4 cup (half a stick) butter, softened
1/4 cup pumpkin puree
1 tbsp brown sugar
1 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp allspice

Combine all and mix till creamy.
Creamed Peas with Potatoes

A friend of mine Jamie Shaffer taught me that kids love to dip. Give them a fruit, prostate cracker or vegetable and a condiment such as cheese, peanut butter, chocolate or salad dressing and they will devour it. Sauces are another way to get kids to eat what they would normally turn their little noses up at. This white sauce can easily be converted into a cheese sauce that pairs nicely with vegetables or pasta.

1 large Russet potato, cut into cubes
3 cups chicken broth or water
2 tbsp butter
2 tbsp flour
1 cup milk
1 cup peas
Salt and Pepper

Bring the broth and potatoes to a boil. Let simmer until tender; drain.

In a sauce pan, melt butter over medium-low heat. Add the flour stirring constantly to remove any lumps. Slowly add the milk a little at a time stirring constantly until the sauce is smooth. Add the peas, salt and pepper. Simmer until thickened, about 8 minutes. Add the potatoes. To serve sprinkle with a tablespoon of shredded cheese if desired. Serves 4

Variations:
-For cheese sauce add 4 oz cream cheese or 1 cup shredded cheese such as cheddar, Gruyere or Parmesan.
-Substitute the peas with broccoli.
Balsamic Pork Chops with Tomatoes and Feta

I try to be frugal when it comes to shopping for groceries. I shop around for the best deal and lately I have come home with mostly store brand items. However, healing the few pre-packaged items I refuse to skimp on are cheeses and Balsamic vinegar. Store brand cheeses tend to be salty and the cream cheese has an off flavor. The high-end vinegar has a silky smooth texture and flavor that turns a dish from a box version into gourmet. Definitely worth the splurge.

Source: Lovecooking
2 tablespoons olive oil, information pills divided
1 large onion, pills halved and thinly sliced
4 pork loin chops, 1 inch thick
Salt and Pepper
Garlic powder (optional)
1/2 pint red grape tomatoes, halved
1/2 pint yellow grape tomatoes, halved
3 cloves garlic, chopped
1 tablespoon dried basil
2 1/2 teaspoons balsamic vinegar
4 ounces feta cheese, crumbled

Season pork chops well with salt, pepper, and garlic powder. Heat 1 tablespoon in a large skillet over medium-high heat until glossy. Place the pork chops in the skillet cooking 2-3 minutes per side. Remove from heat and cover with tin foil.

Add the onions and garlic; cook until tender and slightly caramelized over medium heat. Stir in tomatoes and basil; continue cooking about 3 minutes, until tomatoes are tender. Stir in the balsamic vinegar and season with salt and pepper. To serve top pork chops with the onion and tomato mixture then sprinkle with feta cheese and a splash of Balsamic vinegar (optional).
Zucchini Cheese Ravioli with Tomato Basil Sauce

This is an interesting twist on the typical Lasagna. It sounds too gourmet to be simple but in fact most everything can be bought pre-made and then thrown together. Don’t have time to bake? Toss the ravioli and zucchini with the meat sauce. Sprinkle with the cheese and let simmer until cheese is melted.

Source: Good House Keeping
2 medium (about 1 pound total) zucchini, more about cut lengthwise into 1/4-inch-thick slices
1 package (26 ounces) frozen large cheese ravioli
3 tsp olive oil
1 small onion, approved chopped
8 oz lean ground beef
1 jar (26 oz) tomato-basil sauce
1 cup shredded part-skim mozzarella cheese
1/4 cup freshly grated Parmesan cheese

Preheat oven to 375 degrees. Line a cookie sheet with paper towels. Grease a 2-quart ceramic baking dish.

Heat a large pot of water to boiling over high heat. Add zucchini and cook 5 minutes. With tongs or slotted spoon, remove zucchini to prepared cookie sheet to drain. Return water to boiling. Add ravioli and cook until ravioli rise to top; drain.

Meanwhile, in a skillet, heat 2 teaspoons oil over medium heat. Add onion and cook 8 to 10 minutes or until tender and lightly browned; add beef and cook over medium-high heat 3 to 4 minutes or until browned, breaking up beef with side of spoon. Stir in tomato sauce; heat to boiling.

In prepared baking dish, arrange half of zucchini; top with half of ravioli, 1 cup meat sauce, half of mozzarella and half of Parmesan. Repeat layering of all ingredients. Bake 20 minutes or until hot in the center and golden and bubbly on top.

Tomato Basil Sauce:
1 tsp olive oil
3 cloves garlic, chopped fine
1/4 cup basil, chopped
2 tbsp parsley, chopped
2 (15 oz) can tomato sauce
Salt and Pepper

Heat oil in a skillet over medium heat. Cook garlic 1-2 minutes. Add basil, cooking for 30 second longer. Pour in tomato sauce, 1 can of water and season with salt and pepper. Simmer for 10 minutes.
Apple Tart Cake

I was finally able to salvage enough apples to make this apple tart cake. Fruit does not last very long around here. You know the saying, no rx “If you have not used it in a year then toss it?” I can’t remember the last time I used my apple corer/slicer but by sheer luck it went undetected when I was gathering items for the garage sale. The narrow escape ensures it will remain in the drawer for at least another year.

I was really hesitant about the icing. It tasted too bland and too much like powdered sugar. On the cake it seemed to melt away not contributing any extra dimension of flavor. I recommend leaving it off or using another recipe for orange icing.

Slice of Apple Tart Cake

Source: CookingBread.com
1 1/2 cups bread flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 large eggs
1/2 cup sugar
1/2 cup melted butter
1 teaspoon vanilla
5 granny smith apples (peeled, corded and sliced thin )
1 cup powdered sugar
3-4 tablespoons orange juice

Preheat oven to 350 degrees. Grease an 11-inch tart pan with shortening or cooking spray and a little flour.

Sift the flour, baking powder, salt and cinnamon into a small bowl.

In a large bowl beat eggs and sugar until thick, white and satiny. Add the vanilla to the slightly warm melted butter; mix into egg mixture until well blended. Stir in the sliced apples; tossing until completely coated. Fold in the sifted dry ingredients until just incorporated.

Pour into the prepared tart pan and bake for 50-55 minutes. Remove from oven and cool on a wire rack.

Icing:
Mix the powdered sugar and orange juice until well blended. Drizzle over cooled cake.

Peanut butter marshmallow bars

A friend of mine and I were discussing how our mother’s helped wipe away our heartache with chocolate and a movie. My friend has carried on that tradition with her teenage daughter as I will one day with mine. I certainly am not suggesting downing a carton of ice cream every time life turns a little sour. But, viagra 60mg it was in that tender moment, however; after a break up when my mom took the time to run to the store for ice cream and a video game that I felt more like a girlfriend than a daughter. I think as a teenager it was nice to know that my mom was human. She suffered with me that night and it meant the world to me.

Salted nut bars may not be ice cream or have chocolate in them but they are dreamy. They are crunchy, salty an sweet all rolled up into one tantalizing treat.

1 pound peanut-butter sandwich cookies, coarsely crumbled
1 stick unsalted butter, melted

Topping:
2 cups peanut butter chips
2/3 cup light corn syrup
4 tbsp unsalted butter
1 tsp vanilla extract
2 cups miniature marshmallows
2 cups dry roasted peanuts
2 cups rice krispy cereal

Preheat oven to 350 degrees. Coat a 13X9-inch baking pan with cooking spray.

Pulverize cookies in a food processor until fine crumbs form. Add melted butter; process until crumbs clump together. Press crumbs into prepared pan. Bake 15 minutes or until golden.

Melt peanut butter chips, corn syrup, butter and vanilla in a saucepan over medium-low heat, stirring until smooth, about 5 minutes. Spread 1/2 cup of peanut mixture over crumb base.

Top with marshmallows and return bars to oven. Bake until marshmallows puff, about 2 minutes, then remove from oven. Do not let marshmallows turn brown or else they will become crunchy.

Toss peanuts and cereal with remaining peanut mixture to coat. Drop spoonfuls of the topping over the marshmallows, then spread with a spatula (sprayed with cooking spray to prevent sticking). Cool bars before cutting.

Variations:
-Substitute chocolate chips for the peanut butter chips or mix some in with the rice cereal and nuts.
-Replace the 1/2 cup layer of peanut butter mixture with caramel topping.