This is a wonderful bread, perfect for the holidays. My "birthday buddy," Mary Stark, gave me the recipe, which I tweaked a little to suit my taste.
Yummy by itself, it tastes great with cream cheese, too!
Ingredients
3 cups sifted all-purpose flour
1 1/3 cups sugar
2 ¼ teaspoon baking powder
1 ½ teaspoon baking soda
Dash of salt
Grated rind of 1 orange (about 2 tablespoons)
Grated rind of 1 lemon (about 2 teaspoons)
1/3 cup cold vegetable shortening (or unsalted butter)
Juice of 1 orange and 1 lemon, plus enough water to make 1 1/8 cups
1 ½ cups shredded sharp cheddar cheese
2 eggs, lightly beaten
1 ½ cups fresh or frozen (raw) cranberries, coarsely chopped
1 cup coarsely chopped walnuts or pecans, about 4 oz. shelled (optional)
Preheat oven to 350 degrees. Lightly grease and flour a loaf pan.
Sift together flour, sugar, baking powder, baking soda and salt. Stir in the orange and lemon rinds. Cut in the shortening or butter until mixture resembles a coarse meal.
In medium bowl, stir together the mixed juices, cheese and eggs. Add to the flour mixture, stirring until just combined (do not overmix). Fold in the cranberries and nuts, if using them.
Pour into prepared loaf pan and bake for 1 hour, or until a toothpick inserted in the center comes out clean.
Let cool upright in pan for 10 minutes, then turn out onto wire rack to cool completely before slicing.
Friday, November 6, 2009
Tuesday, June 16, 2009
Pasta Salad
I don’t know about you, but I think pasta salad just goes with summer. I have tried to make it many times, but it always came out tasting too tangy, or having some other problem—until now!
Here’s a recipe that I think you’ll like, and it’s easy, too.
Ingredients:
1 lb pasta (I used regular rotini)
2-6 garlic cloves
1-2 bottles Kraft brand Tuscan House Italian dressing (this dressing is the secret ingredient...it is perfect!)
Add whatever veggies you like. I used the following:
7 green onions, thinly sliced thru the white and ½ of the green
20 grape tomatoes, halved
½ red bell pepper, diced
1 medium cucumber, cleaned and diced (I scrubbed with veggie wash, didn’t peel)
2 teaspoons dried basil (or several fresh leaves, torn)
Salt and pepper
Parmesan cheese
Directions:
Bring water to boil in a large pot. Add pasta and stir well. Press the garlic cloves and add to the pasta. This will give it a great garlic flavor, and the more you use the more garlic-y it is. (yum!) After cooked, drain and rinse with cold water until cool.
Put prepared pasta in a large container (with a lid) and cover with one bottle of dressing, stirring gently. Refrigerate overnight. (This step is optional, but makes for a stronger flavor. It also helps the pasta from absorbing all the dressing once the veggies are added, which can make it sort of gummy.)
Add chopped/diced veggies, basil, salt and pepper (to taste), and pour over more dressing (again, to taste—you don’t want it drowning in dressing, but you want it covered well). Stir gently to combine. Refrigerate until serving time.
Sprinkle with Parmesan cheese, if desired.
Here’s a recipe that I think you’ll like, and it’s easy, too.
Ingredients:
1 lb pasta (I used regular rotini)
2-6 garlic cloves
1-2 bottles Kraft brand Tuscan House Italian dressing (this dressing is the secret ingredient...it is perfect!)
Add whatever veggies you like. I used the following:
7 green onions, thinly sliced thru the white and ½ of the green
20 grape tomatoes, halved
½ red bell pepper, diced
1 medium cucumber, cleaned and diced (I scrubbed with veggie wash, didn’t peel)
2 teaspoons dried basil (or several fresh leaves, torn)
Salt and pepper
Parmesan cheese
Directions:
Bring water to boil in a large pot. Add pasta and stir well. Press the garlic cloves and add to the pasta. This will give it a great garlic flavor, and the more you use the more garlic-y it is. (yum!) After cooked, drain and rinse with cold water until cool.
Put prepared pasta in a large container (with a lid) and cover with one bottle of dressing, stirring gently. Refrigerate overnight. (This step is optional, but makes for a stronger flavor. It also helps the pasta from absorbing all the dressing once the veggies are added, which can make it sort of gummy.)
Add chopped/diced veggies, basil, salt and pepper (to taste), and pour over more dressing (again, to taste—you don’t want it drowning in dressing, but you want it covered well). Stir gently to combine. Refrigerate until serving time.
Sprinkle with Parmesan cheese, if desired.
Tuesday, March 3, 2009
Blueberry Corn Muffins
(Yield: 1 dozen)
These are a great treat for breakfast.
Ingredients
1 ¼ cups all-purpose flour
¾ cup corn meal
½ cup sugar
2 teaspoons baking powder
½ teaspoon salt
1 cup skim milk
¼ cup vegetable oil
1 egg, beaten
1 ½ cups blueberries, fresh or frozen (if frozen, do not thaw)
Preheat oven to 400 degrees
Combine dry ingredients. In separate bowl, combine wet ingredients and add to dry. Stir until moistened, but do not over mix. Fold in blueberries.
Spray muffin pan with Pam. Spoon batter evenly in muffin cups. Bake for 15-18 minutes, or until firm when gently pressed. Cool on rack for five minutes, then turn out and eat ‘em up!
These are a great treat for breakfast.
Ingredients
1 ¼ cups all-purpose flour
¾ cup corn meal
½ cup sugar
2 teaspoons baking powder
½ teaspoon salt
1 cup skim milk
¼ cup vegetable oil
1 egg, beaten
1 ½ cups blueberries, fresh or frozen (if frozen, do not thaw)
Preheat oven to 400 degrees
Combine dry ingredients. In separate bowl, combine wet ingredients and add to dry. Stir until moistened, but do not over mix. Fold in blueberries.
Spray muffin pan with Pam. Spoon batter evenly in muffin cups. Bake for 15-18 minutes, or until firm when gently pressed. Cool on rack for five minutes, then turn out and eat ‘em up!
Saturday, February 28, 2009
Angel Food Allergen-Free!
Check out www.angelfoodministries.com, for the March 2009 menu. This is the first month that they are offering a main box of allergen-free chicken and beef (for only$25.00). Their fruit and veggie box for March is great, too -- pounds of fresh food for only $22.00. Take a look online to see the complete list of items and specials, and to find a delivery site close to you.
Polenta with Beans and Sausage
(Serves 6-8)
This is a yummy, comfort food. You can make it vegetarian by eliminating the sausage, or substituting firm tofu, cubed.
Ingredients
1 lb small link breakfast sausages
1 medium onion, finely chopped
2 cups polenta (corn grits)
1 can Great Northern beans, drained and rinsed
Water
1 teaspoon salt
1 tablespoon butter or margarine (I use Smart Balance)
Parmesan cheese
Your favorite spaghetti sauce (I use Rizzo’s Three-Cheese with this)
Bring 6 cups of water and the salt to a rolling boil and then sprinkle the polenta over it. Turn down the heat to low and then cook for about 20-30 minutes, until it gets thick and bubbly—stirring constantly so it won’t stick. When done, remove from heat and stir in the butter or margarine, until melted.
While polenta is cooking, start the sausages. Place onion* in a skillet (non-stick or cast-iron) and sauté for 3-4 minutes, or until tender. Cut sausages into bite-size pieces (kitchen shears work well for this) and add to skillet, sautéing all for about 5 minutes. Add ¼ cup of water to skillet, cover and cook on low for 5 minutes. Remove cover, cook and stir until water evaporates and sausage is lightly browned. Stir in beans. Remove from heat.
Spray a medium, micro-wave safe dish with Pam. Scoop the polenta into the dish and spread it out. Top with desired amount of parmesan cheese and the sausage mixture, then spoon some sauce over everything (about 1 cup). Microwave on high for 1-2 minutes, to melt the cheese and allow the sauce to sink down in around everything.
To serve, spoon the mixture into shallow bowls, and add additional sauce and cheese, if desired.
*You can also add a ½ cup of chopped green pepper and some minced garlic to this mixture, which will give more flavors to the tofu, if you are substituting it for the sausages.
Yummy!
This is a yummy, comfort food. You can make it vegetarian by eliminating the sausage, or substituting firm tofu, cubed.
Ingredients
1 lb small link breakfast sausages
1 medium onion, finely chopped
2 cups polenta (corn grits)
1 can Great Northern beans, drained and rinsed
Water
1 teaspoon salt
1 tablespoon butter or margarine (I use Smart Balance)
Parmesan cheese
Your favorite spaghetti sauce (I use Rizzo’s Three-Cheese with this)
Bring 6 cups of water and the salt to a rolling boil and then sprinkle the polenta over it. Turn down the heat to low and then cook for about 20-30 minutes, until it gets thick and bubbly—stirring constantly so it won’t stick. When done, remove from heat and stir in the butter or margarine, until melted.
While polenta is cooking, start the sausages. Place onion* in a skillet (non-stick or cast-iron) and sauté for 3-4 minutes, or until tender. Cut sausages into bite-size pieces (kitchen shears work well for this) and add to skillet, sautéing all for about 5 minutes. Add ¼ cup of water to skillet, cover and cook on low for 5 minutes. Remove cover, cook and stir until water evaporates and sausage is lightly browned. Stir in beans. Remove from heat.
Spray a medium, micro-wave safe dish with Pam. Scoop the polenta into the dish and spread it out. Top with desired amount of parmesan cheese and the sausage mixture, then spoon some sauce over everything (about 1 cup). Microwave on high for 1-2 minutes, to melt the cheese and allow the sauce to sink down in around everything.
To serve, spoon the mixture into shallow bowls, and add additional sauce and cheese, if desired.
*You can also add a ½ cup of chopped green pepper and some minced garlic to this mixture, which will give more flavors to the tofu, if you are substituting it for the sausages.
Yummy!
Tuesday, January 27, 2009
Chocolate--Yummy!
Since Sara has red hair, like her daddy, everyone talks about how much she looks like him. In this picture, however, she's taking after her mommy by enjoying some chocolate! :)
Speaking of chocolate, here's an easy recipe:
Chocolate Bark Candy
The trickiest part of this is working quickly while the chocolate is still warm. Please don’t panic though; it really is easier than all this writing makes it look. And, it is well worth the effort!
Ingredients:
2 cups semi-sweet chocolate chips
2 oz Baker’s White Chocolate (two 1 oz. squares)
¼ cup shelled pistachio nuts*
¼ cup dried cranberries*
Line a large baking sheet (one with a raised edge works best) with wax or parchment paper.
Before starting, here’s a note about melting chocolate. During microwaving, chocolate will begin to soften while keeping its shape. To avoid scorching, stir well after heating. The heat will build up and stirring will continue to melt the chocolate; watch for it to get creamy. Use caution and watch closely because scorched chocolate does not taste (or smell) good.
Place the chocolate chips in a microwave safe cup. Heat on high for 1½ minutes, and then stir. Heat on high for 30 seconds, and stir vigorously. Repeat heating and stirring, until chocolate is completely melted.
Stir in nuts and cranberries. Pour chocolate mixture onto the pan and spread it out to a 1/8 to ¼ inch thickness.
Next, heat the white chocolate squares on high for 45 seconds. Heat an additional 15 seconds, and then repeat until chocolate gives when touched. Once the chocolate gets soft, stir and then reheat additional 15 seconds. Repeat until chocolate is fluid. Again, use caution to avoid overheating.
Drizzle the melted white chocolate back and forth across the dark chocolate. Then drag a case (butter) knife horizontally across the chocolate to make decorative swirls.
Place pan in the refrigerator for 10-15 minutes to allow chocolate to become firm. Next, using clean hands, break the chocolate into small pieces. Store in a covered container in fridge for up to two weeks.
*This candy is SO easy to personalize. You can leave out the nuts, the cranberries, or both! If you prefer raisins, add those. You can add blanched almonds, pecans, or even Rice Crispies or Cheerios. Anyway you fix it, this is a yummy candy. And, it is so pretty that it makes a great Christmas or Valentine’s Day gift. Just put some in a decorative tin or in a clear bag tied up with a pretty bow, and you’re ready to make someone smile!
Ridiculously Simple Mac & Cheese
(8-10 servings, depending on how much you eat!)
I think the title speaks for itself.
1 16 oz box of macaroni (elbows or shells, or whatever you like)
12 slices of white American cheese
Dash of garlic powder (optional)
Salt and pepper, to taste
Cook and drain macaroni, but do not rinse (the heat will help to melt the cheese). Place hot macaroni in a large microwaveable dish, and stir in a dash of garlic powder.
Place four slices of cheese on top of the macaroni and push them down in the dish with a large spoon. Repeat. Then, lay remaining four slices on top of the macaroni.
Cover the dish and microwave on high for one minute, and then stir. Continue to cook for 30 seconds and then stir, until cheese is completely melted and coats the macaroni. Lightly salt and pepper, if desired.
Serve with my Tuna Cakes recipe, and some steamed sweet peas, for a quick meal.
Enjoy!
I think the title speaks for itself.
1 16 oz box of macaroni (elbows or shells, or whatever you like)
12 slices of white American cheese
Dash of garlic powder (optional)
Salt and pepper, to taste
Cook and drain macaroni, but do not rinse (the heat will help to melt the cheese). Place hot macaroni in a large microwaveable dish, and stir in a dash of garlic powder.
Place four slices of cheese on top of the macaroni and push them down in the dish with a large spoon. Repeat. Then, lay remaining four slices on top of the macaroni.
Cover the dish and microwave on high for one minute, and then stir. Continue to cook for 30 seconds and then stir, until cheese is completely melted and coats the macaroni. Lightly salt and pepper, if desired.
Serve with my Tuna Cakes recipe, and some steamed sweet peas, for a quick meal.
Enjoy!
Tuna Cakes
(Serves 6-8)
This is a great recipe, even if you aren’t crazy about canned tuna. If you add some steamed sweet peas and macaroni and cheese as sides, this makes for a great meal in a snap.
Ingredients
3 cans all white tuna, drained
2 eggs, lightly beaten
1½ cups of seasoned croutons**
Butter
Put the croutons in a gallon-size baggie, pressing out the air as you seal it. Use a rolling pin to finely crush the croutons, and then place them in a medium bowl. Add the tuna and eggs and mix well, mashing everything with a fork to break up the tuna.
Heat a skillet (I use cast iron) on medium heat. Once warm, use a stick of butter to coat the surface. With your hands, form tuna mixture into small patties and fry for approximately 3 minutes on each side (or until golden brown).
Yum!
**I use Rothbury Farms brand of cheese garlic croutons.
This is a great recipe, even if you aren’t crazy about canned tuna. If you add some steamed sweet peas and macaroni and cheese as sides, this makes for a great meal in a snap.
Ingredients
3 cans all white tuna, drained
2 eggs, lightly beaten
1½ cups of seasoned croutons**
Butter
Put the croutons in a gallon-size baggie, pressing out the air as you seal it. Use a rolling pin to finely crush the croutons, and then place them in a medium bowl. Add the tuna and eggs and mix well, mashing everything with a fork to break up the tuna.
Heat a skillet (I use cast iron) on medium heat. Once warm, use a stick of butter to coat the surface. With your hands, form tuna mixture into small patties and fry for approximately 3 minutes on each side (or until golden brown).
Yum!
**I use Rothbury Farms brand of cheese garlic croutons.
Sunday, January 25, 2009
Enchilada Casserole
Enchilada Casserole
(Vegetarian version*)
Serves 10-15
If you enjoy Mexican cuisine, this will become a new comfort food for you. A spicy, cheesy mixture of beans topped with a cornbread crust, this is a delicious, versatile recipe that is quick and easy to make.
Preheat oven to 425 degrees.
Spray 13 x 9 glass baking dish with cooking spray.
Combine the following ingredients and mix well. Pour into the prepared baking dish and spread evenly.
• 1 (16 oz) can black beans, drained
• 1 (16 oz) can pinto or white beans (great northern, navy, etc), drained
• 1 (4 oz) can diced green chiles, drained (optional)
• 1 (2¼ oz) can sliced black olives, drained (optional)
• ½ cup salsa
• 8 oz shredded Monterey Jack or Cheddar cheese
• 1 tablespoon cumin
• ¼ teaspoon garlic powder
• red pepper flakes or ground chipotle (optional, to taste)
Next, prepare the batter. Combine the dry and wet ingredients in separate bowls. Add the wet ingredients to the dry, mixing well.
• 1½ cups all-purpose flour
• ½ cup corn meal
• 3 tablespoons sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• Dash of garlic powder
• 2 eggs, beaten
• 1½ cups milk
• 4 tablespoons melted butter
Pour the batter over the bean mixture, spreading evenly. Bake casserole for 25-35 minutes, or until topping is golden and cracks. Cool for 10 minutes.
Serve with sour cream and additional salsa, if desired.
*For a meat version, substitute:
• 1 lb lean ground beef, browned, for the can of pinto or white beans
• 1-2 cups chopped, cooked chicken (or one large can of chicken, drained) for the can of black beans
(Vegetarian version*)
Serves 10-15
If you enjoy Mexican cuisine, this will become a new comfort food for you. A spicy, cheesy mixture of beans topped with a cornbread crust, this is a delicious, versatile recipe that is quick and easy to make.
Preheat oven to 425 degrees.
Spray 13 x 9 glass baking dish with cooking spray.
Combine the following ingredients and mix well. Pour into the prepared baking dish and spread evenly.
• 1 (16 oz) can black beans, drained
• 1 (16 oz) can pinto or white beans (great northern, navy, etc), drained
• 1 (4 oz) can diced green chiles, drained (optional)
• 1 (2¼ oz) can sliced black olives, drained (optional)
• ½ cup salsa
• 8 oz shredded Monterey Jack or Cheddar cheese
• 1 tablespoon cumin
• ¼ teaspoon garlic powder
• red pepper flakes or ground chipotle (optional, to taste)
Next, prepare the batter. Combine the dry and wet ingredients in separate bowls. Add the wet ingredients to the dry, mixing well.
• 1½ cups all-purpose flour
• ½ cup corn meal
• 3 tablespoons sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• Dash of garlic powder
• 2 eggs, beaten
• 1½ cups milk
• 4 tablespoons melted butter
Pour the batter over the bean mixture, spreading evenly. Bake casserole for 25-35 minutes, or until topping is golden and cracks. Cool for 10 minutes.
Serve with sour cream and additional salsa, if desired.
*For a meat version, substitute:
• 1 lb lean ground beef, browned, for the can of pinto or white beans
• 1-2 cups chopped, cooked chicken (or one large can of chicken, drained) for the can of black beans
Saturday, January 24, 2009
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