Single Girl Can Cook: Rustic Fresh Peach Tart...

Last night was one of those "single girl" firsts...I had friends over for the first time to my new home. I opened my doors as just me...single.  It was strange because as a couple my husband and I loved to entertain and have a house full of people. We actually bought our last house because we knew it would be perfect for having parties! Doing it alone was just....I don't know.....just....

Needless to say, with the turmoil that has surrounded my life over the last year, I haven't done much entertaining or baking.  I used to love it. I especially loved trying new recipes, particularly when friends were coming over! I am not sure they ever knew how much they were my guinea pigs for new recipes. So....for last night I was determined to try at least one new thing and it turned out great if I do say so myself.  It was also easy, which put my nervous self at ease.  After DS2 and I went to the Farmer's Market and picked up some fresh peaches (they are just coming into season!) I made a Rustic Fresh Peach Tart which was topped liberally with whipped cream before serving.  It is definitely a keeper and I will be making it again! I actually made 2 of these to make sure we had enough.

Rustic Peach Tart

For each tart you will need:

1 Ready to use refrigerated pie crust
1/3 cup sugar
1 tsp. ground cinnamon
4 oz. cream cheese, softened
2 large fresh peaches, peeled & sliced (about 2 cups)
Whipped Cream

• Preheat oven to 400.
• Unroll pie crust on foil covered baking pan that has been sprayed with non-stick cooking spray.
• Combine sugar & cinnamon.
• Mix 1 Tablespoon sugar mixture into softened cream cheese.
• Spread cream cheese to within 2 inches of edge of crust.
• Reserve 1 Tablespoon of sugar mixture.
• Toss peaches with remaining sugar mixture and spoon over cream cheese mixture.
• Fold over edge of crust, overlapping peaches just a little.  
• Sprinkle remaining sugar mixture over tart.
• Bake 25 minutes or until crust is golden and fruit juices are bubbling.   
• Cool slightly before removing from baking sheet.
• Top with whip cream before serving!  Enjoy!!!!

Rustic Fresh Peach Tart

Grape Salad with a twist!

I know everyone has their own Grape Salad recipe but a few weeks ago I found this one and had to give it a try as it replaces the pecans with crumbled Heath candy bars!  It is so yummy and we can pretend it is healthy because it has fruit in it...right?

Grape Salad Heath Bar Style
1 bunch seedless green grapes
1 bunch seedless red grapes
1 jar marshmallow fluff
1 block (8 oz.) cream cheese, softened
4 Heath Bars (crumbled)

Wash and dry the grapes, set aside.  In a large mixing bowl mix marshmallow fluff and cream cheese (I spray my hand-mixer blades with no stick spray before this to make clean up easier.)  Add in 1/2 the crumbled Heath Bars and stir well.  Add in grapes and stir gently to coat.  Top with crumbled Heath Bars.  Enjoy!

Luscious Low Carb Creamy Lemon Jello Jigglers!

My youngest son is on a strict low carb/high fat diet treatment for his Seizure Disorder, so lately my time in the kitchen is focused on making sure he has plenty to eat without becoming discouraged.  This can be particularly hard when it comes to snacks (you can only be excited about so many cheese sticks!)  Today I found a recipe just too good not to share.  Even if you are not on a low carb diet this snack will melt in your mouth and make you feel wonderfully indulgent!  It tastes just like my Grandmother's Lemon Meringue Pie (minus the meringue and flaky crust, of course)! I just can't wait to try out other Jello flavors in this recipe. I bet the lime will taste a lot like a yummy summer lime pie! 

My little man was so happy to have something sweet that works perfectly in his diet and who doesn't love jigglers, especially when they are in fun Easter shapes?

Luscious Low Carb Creamy Lemon Jello Jigglers

2- 3 ounce packs of sugar free lemon Jello

1 cup boiling water

5 ounces heaving whipping cream

Spray a pan* or Jiggler mold with non stick baking spray. Dissolve Jello in boiling water and then add heavy whipping cream and mix well.  Pour into prepared mold/pan and place in refrigerate for approximately 3 hours until set.  Pop out on a plate and enjoy!

Store in fridge.

*If you don't have a mold pour into a small baking or cake pan and when set cut into squares for Jello bites!  These are good in a zippy bag for snacks.

This is not a Jello ad (although, I wouldn't feel bad at all if Jello decided to pay me....uhm...) but I just happen to use Jello and my new Spring Jello Mold Kit to make this.  I am sure any brand of sugar free would work just as well.  

Chewy Chocolate Cookies & Cream Cookies!

This past weekend I baked Jaclyn @ Cooking Classy's Chocolate Cookies & Cream cookies.  I had planned to try these before Christmas but didn't manage to get around to it.  Though I did try 2 other cookie recipes from Jaclyn (Peppermint Brownie Cookies & Marshmellow Brownie Cookies) and they were both devine! 

So, I have to fess up, these aren't for those trying to cut calories but they are soooo good (I am channeling Mr. Food here, folks!)  My DH, who is a professed chocoholic, fell just a little bit more in love with me after he had these....seriously girls, they put a spark in his eye!

Chocolate Cookies & Cream Cookies

Ingredients:

1 (18.3 oz) pkg brownie mix 

1 1/4 cups all-purpose flour

3 Tbsp packed light-brown sugar

1/4 tsp salt

2 large eggs

2 Tbsp milk

1/2 cup unsalted butter, melted

1 tsp vanilla extract

1 recipe vanilla cream frosting, recipe follows

12 Oreos, finely chopped

Preheat oven to 350 degrees.  Spray a cookie sheet  with non stick spray and set aside. In a large mixing bowl, whisk together brownie mix, flour, brown sugar and salt. Add in eggs and milk and stir with a large spoon. Add in melted butter and vanilla and stir until well blended. Spoon dough by heaping tablespoonfuls onto greased cookie sheet (you can fit 12 per sheet). Bake for 10 minutes. Remove from oven and allow to cool completely before frosting. Once cool, frost each cookie and sprinkle with chopped Oreos.

Vanilla Cream Frosting

Ingredients:

4 cups powdered sugar

1/2 cup unsalted butter, softened

6 Tbsp heavy cream

1 tsp vanilla extract

1/4 salt

In a large mixing bowl, with an electric mixer, whip together sugar, butter and cream until fluffy. Stir in vanilla and salt, blend well.

Supper Club and True Friendship

Source: jamiecooksitup.blogspot.com via Bella on Pinterest

This past Saturday, we hosted Supper Club at our house for the 1^st time.  We did a “Thanksgiving” inspired menu which gave us all a chance to try any new recipes before the holidays arrive.  For the appetizer I did Cranberry Salsa and it was amazing!  I don’t mean just good…I mean the kind of amazing that had me dreaming of getting at the left-overs on Sunday morning during church!  I found the recipe at Jamie Cooks It Up. 

Our Supper Club is a small group with just a few couples. We get together once a month (during the school year and taking a break during the summer since everyone is traveling.) We were invited into this intimate group less than a year ago, but the friendships that have grown out of this group have been such a blessing.  These couples feel more like family than friends.  I can’t believe that I didn’t know most of them at this time last year. 

I have been feeling off center lately and our Saturday night with the Supper Club was the best time I have had in weeks and it got me to thinking about how important friends are.  I don’t mean acquaintances you have fun with, but the true, deep down friendships that are there during the good and the bad.  The friends who step up and see you through the bad are a rare breed.   In all honesty, I have had far too few of these friendships.  So now I am reveling in having friends that go beyond a few drinks and laughs but the ones who you can really talk to, share with, support and call when you need a little support yourself. Having these people in my life is giving me courage to be more transparent and comfortable with myself.  They are teaching me what friendship looks like.

It is the season for Gumbo...

Last weekend my DD was home from college and much to our delight she was in the mood to cook.  Saturday morning she baked cinnamon rolls and then on Saturday night she decided that she was in the mood for some Gumbo.  It was rainy and cool so it was really the perfect dish.  The recipe that she used was from the recent Taste of Home magazine "Heartwarming Soups" and it was delicious!!!  I am pretty impressed with my 19 year old chef if I do say so myself.







 New Orleans Gumbo

2 cups chicken broth
1 cup uncooked converted rice
2 celery ribs, chopped
1 medium onion, chopped
2 garlic cloves, minced
1 can (23 oz) diced tomatoes, undrained
1 pound boneless skinless chicken breast, cut into 1/2-inch cubes
1/2 pound kielbasa or Polish sausage, cute into 1/2-inch slices
1 teaspoon dried thyme
1 teaspoon pepper
2 bay leaves
1/4 teaspoon cayenne pepper
3 tablespoons all-purpose flour
1/4 cup cold water
1 pound uncooked medium shrimp, peeled & deveined
1 large green pepper, chopped
1/4 cup minced fresh parsley

1.  In a large saucepan, bring broth to a boil. Stir in the rice, celery, onion and garlic. Reduce heat; cover and simmer 20 minutes.

2.  Meanwhile, in a Dutch oven, bring the tomatoes, chicken, kielbasa, thyme, pepper, bay leaves and cayenne to a boil. Reduce heat; cover and simmer for 10 minutes.

3.  Combine flour and water until smooth; gradually stir into chicken mixture. Stir in shrimp and green pepper. Cook, uncovered, over medium heat for 4-6 minutes or until shrimp turn pink and gumbo is thickened. Discard bay leaves.

4.  Remove rice from the heat and let stand for 5 minutes; stir in parsley.  Serve with gumbo.

Yield: 8 servings (2 quarts gumbo; 4 cups rice)

It is pretty cool having your child cook for you when she comes home! 

 I could probably get used to that.

Linking up with Amanda @ Serenity Now and her Family Friendly Food Week!

Back to School Meal Planning...What do you do to make life easier?

My sweet blog friend, Leigh @ Hines-Sight Blog is having a fun link up today that is so timely for those of us getting ready to get on the "Back to School" train (a train, by the way, that flies at the speed of light it seems).  Leigh is hosting a Meal Planning Made Easy linky party to help us get motivated with new ideas and recipes for the busy school year! 

Knowing this linking party was coming up and seeing as how I am desperate to start this school year being ultra organized (yep...a bit obsessive...but that is the way I roll) I couldn't resist picking up this little recipe booklet from the Taste of Home folks. It is filled with some yummy, healthy and most importantly... quick and easy recipes.  I particularly appreciate how many of the recipes give instructions on how to make ahead and how to use them from frozen!  There are offerings for breakfast, lunch, dinner, healthy snacks along with some slow cooker recipes. I can't wait to try many of the recipes because so many sound like they will be big hits with my boys. 

The 1st recipe I am going to try is:

Good-Morning Granola (submitted by to TOH by Mary Bilyeu from Ann Arbor, Michigan who says, "This is ridiculously easy to make and has lots of healthy ingredients. It's a great way to start your day and keep you going. With pretty packaging, this tasty granola makes a nice gift or bake sale item."

4 cups old-fashioned oats
1/2 cup toasted wheat germ
1/2 cup sliced almonds
2 teaspoons ground cinnamon
1/8 teaspoon salt
1/2 cup orange juice
1/2 cup honey
2 teaspoons canola oil
1 teaspoon vanilla extract
1 cup dried cherries
1 cup dried cranberries

Step 1  In a large bowl, combine the first 5 ingredients; set aside. In a small saucepan, combine the orange juice, honey and oil. Bring to a boil, stirring constantly. Remove from heat; stir in vanilla. Pour over oat mixture and mix well.

Step 2 Transfer to a 15 in. x 10 in. x 1 in. baking pan coated with cooking spray. Bake at 350 degrees for 20 to 25 minutes or until golden brown, stirring every 10 minutes.  Cool completely on a wire rack.

Step 3 Stir in dried fruits. Store in an airtight container.  Serve with yogurt if desired.

As far as back to school prep., I have already managed to do all our back to school shopping, clothes and supplies included so I am feeling so ahead of the game, especially since school doesn't start until August 16th! 

Y'all pop over to Leigh's and link up your Meal Planning ideas!

Asian Inspired Cooking...

Last night I got out of my cooking box and tried a new Asian inspired dish from this month's Eating Well Magazine called Beef Chow Fun.  We enjoyed it, though I did have a bit of trouble tracking down a couple of the ingredients and had to substitute thin Rice Noodles for the wide Rice Noodles called for in the recipe.  Next time, I will be sure to have the wide ones because I definitely would have preferred the dish with the called for noodles. It was quick and easy and I served it with a side of asparagus sauteed with butter and garlic powder. 

Beef Chow Fun

8 ounces wide rice noodles (preferably brown-rice noodles)
1/2 cup Shao Hsing or Dry Sherry (I couldn't find Shao Hsing so I went with the Sherry)
4 teaspoons black bean-garlic sauce (found in the Asian section of the grocery)
1 Tablespoon soy sauce
2 teaspoons light brown sugar
2 teaspoons cornstarch
4 teaspoons peanut oil, divided
1 teaspoon minced ginger
1 small onion, thinly sliced
1 - 12 ounce bag fresh Asian stir-fry vegetables (about 5-1/2 cups)...I had to kind of mix up a couple of bags to get a good mixture as my market didn't have quite what I was looking for.
1/2 water, divided
8 ounce sirloin steak, thinly sliced.

1. Fill a large nonstick skillet with water and bring to boil.  Add noodles and cook, stirring frequently, until just tender, 4 to 6 minutes. Drain, rinse with cold water and transfer to a large bowl.  Wipe pan dry.

2. Combine Shao Hsing (or sherry), black bean-garlic sauce, soy sauce, brown sugar and cornstarch in small bowl and set aside.

3. Heat 2 teaspoons oil in the skillet over medium-high heat. Reduce heat to medium. Add ginger and cook, stirring for 30 seconds.  Add onion and cook, stirring, until soften (1 to 3 minutes).  Add vegetables and 1/4 cup of water; cover and cook, stirring occasionally, until the veggies are tender-crisp, (2 to 4 minutes).  Transfer the veggies to the large bowl with the noodles. Wipe pan dry.

4. Heat the remaining 2 teaspoons oil in the skillet over medium-high heat. Add steak and cook, stirring until browned (1 to 3 minutes). Stir  the reserved Shoa Hsing/black bean garlic sauce and add to the pan; cook stirring, until the sauce has thickened slightly (1 to 2 minutes).

5. Return noodles and veggies to the pan along with the remaining 1/4 cup of water; cook, tossing to coat and blend the sauce until heated through. 

Easy Weekend Recipe that is Company Worthy

I tried this recipe this week and my entire family loved it,  Plum Tomatoes and Artichokes with Penne Pasta.  It was easy and I would say definitely "company worthy".  I am not sure where I came across the recipe, but I have had it for years without trying it, as evidence by the worn and withered paper it was printed on but I am glad I kept up with it because it was so good.  My oldest son even asked if the left overs could be dinner last night (he is notorious for not liking left overs) so I think that says something.

Plum Tomatoes and Artichokes With Penne Pasta

*12 ounces oil-marinated artichoke hearts

    (I had to use 2 6 ounce to get the ones

    packed in the oil which is crucial!)

*1 cup chopped onions

*1 Tablespoon finely chopped garlic

*2 - 28 ounce cans plum tomatoes, crushed

*2 Tablespoons tomato paste

*1 teaspoon dried basil

*1/2 teaspoon dried oregano

*1/8 teaspoon red-pepper flakes

*Salt &  freshly ground Pepper to taste

*2 Tablespoons fresh cilantro

      (the recipe called for flat leaf parsley but all I had on hand was cilantro)

*Cooked Penne Pasta (12 ounce box)
*Parmesan and/or Mozzarella cheese (grated) to sprinkle on top

1. Drain the artichokes, reserving the oil, and halve them lengthwise.

2. Place 3 Tablespoons of the artichoke oil marinade in a heavy pot.  Add the onions and stir over low heat for 10 minutes, adding the garlic during the last couple of minutes.  Stir in the tomatoes, tomato paste, basil, oregano, and red-pepper flakes. Season with salt and freshly ground pepper.  Simmer, uncovered for 40 minutes.

3. Add the reserved artichoke hearts with the remaining oil marinade and stir occasionally while simmering for 20 minutes. Remove from heat, stir in the cilantro and adjust the seasoning to your taste and add Penne and toss well. 

Sprinkle with grated cheese to taste

Serves 6-8

Enjoy!

Cold Weather Comfort Food

All seasons have their own special comfort foods, but none more than the long, cold winter months.  This winter has been particularly long and particularly cold ,so I have found myself reaching for my beloved local cookbooks a lot, searching for something to take the dreary away.  This week my DH had a cold, so to help him feel better I made his favorite Homemade Chicken Pot Pie. 

I have been using this cookbook consistently for over 20 years (can't you tell with all the stains and worn cover?).  It has served me well, with the secrets of the wonderful cooks of Hartsville, SC. I love local cookbooks! I feel like I am getting tried and true recipes that are reflective of the heart of the area. 



Click to enlarge.

 This is truly the easiest of recipes. *The only change I make is that instead of 1 can peas and carrots, I use one can of mixed veggies (i.e. Veg all).  The crust is to die for and simple.  It is also an easy one to double for a larger crowd. This recipe generously feeds 5-6. 

I serve it over white rice (a great frugal way to stretch the meal even further). Serve with a green salad and you have comfort food at it's best!

Yum...this will keep the chill away!

 

Chocolate Dipped Coconut Macaroons - YUM!

'Tis the season to bake with abandon and not worry about fat and calories!  Right???? 

On Sunday I baked up a batch of these amazing Chocolate Dipped Macaroons to send back to school with DD (of course, I kept a few for me since none of my menfolk fancy coconut.)  They are super easy and have very few ingredients (++++ in my world.)  The original recipe came from Taste of Home magazine as a basic coconut macaroon, but I tweaked it and added the chocolate dip to make it work for me.  Hope you enjoy!

Chocolate Dipped Macaroons

•  2 (14 ounce) bags of flaked coconut (about 5 cups)
• 2/3 cups self rising flour
• 1/4 teaspoon salt
• 1 (14 ounce) can of sweetened condensed milk
• 2 teaspoons vanilla extract
• 1 package Candiquik (or other brand) Chocolate Coating

 1.  In large bowl combine the coconut, flour and salt.

2.  Add milk and vanilla and mix well (batter will be stiff!!!)

3. Grease baking sheet (I used Pam Spray)

4. Drop by tablespoons 1 inch apart (they don't spread)

5.  Bake at 350 degrees for 15 minutes or until golden brown (watch carefully because my first ones got too brown on the bottom).

***I also flipped mine in the last couple of minutes of baking because I like a nice golden brown toasted top but that is a personal preference.

6.  Remove to wire racks or wax paper to cool.

7.  Melt Candiquik according to package directions

8.  Dip bottoms of macaroons in melted chocolate and set on wax paper to cool! Store at room temperature.

9.  Enjoy!!!!!

Makes approximately 3 dozen large macaroons.

These are even better the next day!

Peach Enchiladas and cooking with Mountain Dew...

Last week when I was at the Farmer's Market, a lady at the booth where I buy peaches gave me this recipe. She swore it was the best.  I was skeptical, mostly because it required 12 ounces of Mountain Dew.  Although, I am from the South, cooking with carbonated drinks hasn't ever been my thing, not to mention I don't even drink Mountain Dew.  But, I threw caution to wind because she was really adamant that this was "good stuff".  So, for dessert last night I made...



Peach Enchiladas

 Ingredients:
2 - 8 oz. tubes of crescent rolls
2 sticks of butter
1-1/2 cups sugar
1 teaspoon Cinnamon
4 -6 peaches, quartered
1 - 12 oz Mountain Dew

Preparation:
Melt butter; add sugar and cinnamon and stir together well, remove from heat. Unroll crescent dough and place one quarter of a peach on each crescent.  Roll dough around peach from large end to small.  Place on large baking pan with 1-2 inch sides (to catch the syrup).  Pour butter mixture over the rolls then pour Mountain Dew on top (yep...Mountain Dew). 

Bake at 350 from 45 minutes
Yield: 16 amazing servings!

*This recipe could easily be cut in half if you don't need 16 servings!

My family did think this was "good stuff".  It was great by itself ,but we decided it would be pretty spectacular with vanilla ice cream on top as well.  It was good enough that I believe I saw a serving or two eaten for breakfast this morning.  Go figure...Mountain Dew????

Shrimp & Grits, the food of the Gods!

Probably one of my all time favorite meals is a big, old plate of Shrimp and Grits.  Now y'all, outside of the south may be feeling a bit weak in the knees at just the thought, but let me tell you... Shrimp-n-Grits is pretty much perfection...southern style!  There are about as many versions of Shrimp & Grits as there are different versions of the southern accent and though they are all wonderful, I love a particularly creamy  garlic version.  That very well may be because the 1st time I had the dish it was of this variety.  I have tried many different versions all over the coastal south and have enjoyed them all, but the creamy garlic version is the one I long for most.  Last night I cooked up a pot for dinner and served it along with some fresh asparagus sauteed in butter and garlic and some cheddar-garlic biscuits. Yes, yes...it was a night of garlic 'round here!  The recipe that I used is based (tweaked to my taste of course!) on a recipe found in my current favorite cookbook:  The All-New Ultimate Southern Living Cookbook.  I am loving this cookbook because it is full of yummy,  and simple but satisfying recipes.  I have cooked from it more than pretty much any other cookbook in recent memory and everything has turned out wonderfully (well, maybe that is why I love it so much...).

Anyway, this recipe was great because: #1 it didn't require any exotic or expensive ingredients and #2 it was VERY easy and had a lot of WOW factor for the time and energy needed to complete.  So, if you haven't ever had or haven't ever made your own, here is a super easy recipe to try -- heck if I can do it, anyone can!

Creamy Garlic Shrimp & Grits

• 1 pound cooked, peeled shrimp (I actually used frozen salad shrimp as they were on sale and increased to 1.5 pounds since they were a bit on the small size)

• 3 cups water

• 1 cup whipping cream
• 1/4 cup butter (yep, I use real butter)
• 1 teaspoon salt
• 1 cup quick-cooking grits, uncooked
• 1 to 2 cups shredded extra-sharp Cheddar cheese (I use more rather than less)
• 2 garlic cloves, minced
• grated Parmesan cheese

Garnishes: crumbled bacon, chopped fresh chives, peeled and cooked shrimp, freshly ground black pepper, etc. (optional)

Bring 3 cups water, cream, butter, and salt to a boil in a large saucepan over medium-high heat. Reduce heat to medium, and whisk in grits. Cook, whisking constantly, 7 to 8 minutes or until mixture is smooth. Stir in pound shrimp, cheese, and garlic, and cook 1 to 2 minutes or until thoroughly heated. Top with grated Parmesan cheese. Garnish, if desired, with crumbled bacon, chopped fresh chives, extra shrimp, freshly ground pepper, etc

Serves approximately 6

Saturday...it is cold so lets cook!

My husband is truly a Southern man! Yes, he thinks Banana Pudding is the best dessert/snack around. I have found this to be a particularly strong love among our Southern menfolk. Do they do Banana Pudding up north? Honestly, when we lived up there, I never remember seeing it. Where as in any self respecting Southern Home Cooking restaurant, it is a standard....much like our Mac-n-Cheese being listed in the vegetable category! Now, that is just how it is done ~ don't' ask questions! Anyway, due to my DH's great love of this dessert and my particular love of him, I have learned to make it pretty darn well (oh, and it must be topped with meringue - NOT whipped topping! So, step away from the Cool Whip and we will all be OK).

So on this cold, windy Saturday I thought I would share the recipe that I use. Now, it isn't "my" recipe, it came from the hallowed halls of Southern Living! This is truly the best recipe and includes that illustrious HOME MADE CUSTARD....be still my heart, oh, heavens! Yes, it does....

Banana Pudding (done right!)

1/3 cup all purpose flour
dash of salt
2-1/2 cups milk
1 (14 oz) can sweetened condensed milk
2 large egg yolks
2 teaspoons vanilla extract
3 cups (more or less) ripe bananas (I usually just cut the as I layer to get as much as I want)
Vanilla Wafers
4 large egg whites (at room temperature)
1/4 cup sugar

Preheat oven to 325 degrees.

Combine flour and salt in a medium saucepan. Gradually add milks and yolks; stir well. Cook over medium heat 8 minutes or until thick, stirring constantly. Remove from heat; stir in vanilla extract. Do NOT just start eating this yummy custard now or you won't have any for your 'nanner puddin'.

Arrange banana slices in bottom of a 2 quart baking dish. Spoon one-third of pudding mixture over banana. Arrange a single layer of wafers on top of pudding. Repeat layers twice, use any remaining wafers around the edge of the dish (turned up on their sides!), push into pudding.

Beat egg whites at high speed of a mixer until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread meringue evenly over pudding, sealing to edge of dish.

Bake at 325 for 25 minutes until golden brown.

***Banana Pudding may be a bit soupy when you first remove it from the oven. Let Cool at least 30 minutes before serving. YUMMMMM.

This is my banana pudding before spreading the meringue.
Here we are with unbaked meringue.

The final shot....amazing stuff, really!

Celebrate Spring!

I am a magazine addict, yes, I am. But in the name of frugality, I have tried to wean myself away from most of them. Today though, I saw one that I just couldn't resist: Celebrate Spring! It is published by the same wonderful company that now publishes Victoria and Southern Lady. (oh, and you know Southern Lady is my Favorite!!!) www.southernladymagazine.com

Celebrate Spring is just fantastic! It is filled with wonderful party themes, decorating ideas and tons of yummy recipes. You will find ideas for everything from Easter to Mother's Day, not to mention some fun party themes for April Fools Day and even a plant swap luncheon. I really loved the Monogram Shower idea at which any bride to be would be thrilled to be the honoree. I can't wait until the Celebrate Summer hits store shelves! My hat is off to Phyllis Hoffman and her team...another wonderful mini-vacation lies between the covers of this magazine!

I picked up my copy at Sams Club (Sams has discounted magazines and this one is a bit pricey -though worth it- at a retail cost of $7.99. I got my copy for a very reasonable $5.58 at Sams). You can get one online at:

http://www3.mailordercentral.com/hoffmanmedia/prodinfo.asp?number=CEL%2DSP09

Chocolate....cake!

After my last Sporty post I thought I should probably remind everyone that I still have my priorities in order. On Saturday, I made an incredibly easy (translated to mean few ingredients/easy steps) totally from scratch Chocolate Cake. You see, I had a child that was sick, and to her comfort food comes in the form of cake! So enjoy this pretty amazing cake:

Fudgy Chocolate Cake and Icing

1 cup (2 sticks) butter

1 cup plus 3 TBSP. granulated sugar

1-1/2 cups self rising flour

1/2 cup plus 3 TBSP. unsweetened cocoa powder

4 large eggs

1/2 pint heavy cream

10-1/2 oz. semisweet chocolate chips (next time I will use milk chocolate chips but if you love dark chocolate the semisweet might be great for you!)

mini marshmallows for garnish (optional)

1. Preheat oven to 350 degrees.

2. Spray two 8-inch round cake pans with no-stick spray (such as Pam).

3. Combine butter, sugar, flour, cocoa and eggs in large bowl. Using an electric mixer on medium, beat until smooth. Continue to beat until increased in volume (about 2-3 minutes longer).

4. Divide batter between pans.

5. Bake until a toothpick inserted in centers comes out clean, approx. 20-25 minutes.

6. Leave cakes in pans for 1 minute, then turn onto wire rack to cool.

7. Heat heavy cream just to boil, add chocolate chips to cream and stir until melted. Let cool; chill for 30 minutes, then whisk until thickened to a spreadable consistency.

8. Use 1/3 of chocolate "icing" between layers of cake and spread the remainder of the rest of the cake.

9. Sprinkle mini-marshmallows over top and press into side of cake for garnish.

This was a super easy recipe and I think it would be great with a layer of raspberries or strawberries in between the layers as well.

Souper Tuesday...

This past Sunday I tried a new soup. We love Broccoli Cheese soups and this one sounded pretty good and easy. I found the recipe in the most unlikely of places, though. It was located inside a mail-order catalog called Country Door: http://www.countrydoor.com/ . I actually made a double recipe of this because we had company and served it with fresh, Italian wheat bread...yum.

photo: www.countrydoor.com

http://www.countrydoor.com/Recipes/Soups-and-Stews/Pleasant-Valley-Cheese-Soup.pro

Pleasant Valley Cheese Soup

1 cup finely chopped celery, broccoli, or other green veggie

1/2 cup finely chopped carrot

1/2 cup chopped onion

2 Tbsp. instant chicken bouillon crystals or 2 cubes

1 qt. water1 qt. milk (2% or whole works best)

1 1/2 lbs. processed American cheese

1/2 cup butter

1/2 cup flour

1/2 tsp. dry mustard

Salt (optional)

1. Place all veggies, bouillon and water in saucepan. Cook until veggies are tender.

2. Meanwhile, scald milk but do not let it boil.

3. Add cheese, stir until melted.

4. Melt butter; add flour and mustard in plastic bowl in microwave oven, stir until thick and smooth, then add to cheese/milk mixture and heat.

5. Stir in veggies and water in which they cooked. Check for salt.

Serve hot. Makes 2 quarts. Excellent with fresh bread.

Easy food for Thursday...

Photo: http://www.kraftfoods.com/

I am working very hard these days to do more cooking at home. That has always been a budget killer for us and one area that we have struggled with; probably more than any other. It is just so easy, (but not cheap for a family of 5), when you have been busy to pick up something out. 2009, being the year of paring down and simplifying, is finding me working hard to keep this area in control. That brings me to another dilemma, what to cook that is easy, quick, everyone will like it, and the big deal breaker: Do I have all the ingredients on hand? I am scouring cookbooks, websites and magazines for recipes that fit this bill. A couple of nights ago I found one and wanted to pass it along because it was YUMMY, required few ingredients (all of which I had in the cupboard) and everyone from the 7 year old to the husband really like it. I found it at: http://www.kraftfoods.com/kf/recipes/bruschetta-chicken-bake-65546.aspx

Brushetta Chicken Bake

makes 6 servings, 1 cup each

1 can (14.5 oz) diced tomatoes, undrained

1 pkg. (6 oz) stuffing mix for chicken

1/2 cup water

2 cloves garlic, minced

1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces

1 tsp. dried basil leaves

1 cup shredded Mozzarella Cheese (I probably used a bit more)

Heat oven to 400 degrees.

Spray 13x9" or 3-qt. baking dish with non-stick spray (like Pam)

Mix tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened. This is where I probably used a bit more Mozzarella than the recipe called for because I sprinkled in some of the shredded cheese into this mixture - use your own family preference.

Layer chicken in baking dish

Sprinkle dried basil leaves over chicken

Top with tomato/stuffing mixture and remaining Mozzarella

Bake 30-40 minutes, or until chicken is cooked through.

This makes a great save-for-later casserole and reheats wonderfully in the microwave.

Enjoy!

Yes, I occasionally cook...

Last weekend I got inspired and wanted to try some new recipes. The funny thing is that both came from "Southern" magazines (yes...magazines...again!). I made Southern Living magazine's Corn-and-Crab* Chowder with Southern Lady's homemade Garlic Cheddar Muffins. Oh my, they were yummy and so nice for an early fall dinner.

*The Corn-and-Crab Chowder gave the option of using a pound of peeled and cooked shrimp instead of the crab meat and that is what I opted for (which was about a $12 difference in the cost of the meal).

I am, admittedly not a gourmet, but this meal turned out so good! It is definitely a "company meal"!


Garlic Cheddar Muffins

* from September/October 2007 Southern Lady magazine, page 70

makes 12

1 Tablespoon Olive Oil
¼ Cup Butter
¼ Cup Chopped Fresh Chives
1-½ teaspoons Minced Garlic
2 Cups Baking Mix
1 Cup Grated Extra Sharp Cheddar Cheese
¼ teaspoon Garlic Powder
¼ teaspoon Ground Black Pepper
1 Cup Buttermilk

• Preheat oven to 350 degrees. Grease a 12-cup muffin pan with olive oil.


• In a small saucepan, melt butter over medium heat. Add chives and garlic, and cook for 2 minutes; remove from heat and set aside


• In a medium bowl, combine baking mix, cheese, garlic powder, and pepper. In a separate bowl, combine buttermilk and butter mixture. Add buttermilk mixture to baking mixture, stirring until dry ingredients are moistened. Let batter stand for 5 minutes.


• Evenly spoon batter into prepared muffin pan. Bake for 30 minutes, until golden brown. Cool in pan for 5 minutes before removing.

NOTE: I brushed on a bit of melted butter mixed with garlic before serving.

Corn-and-Crab Chowder

*from October 2007 Southern Living, page 102

6 Bacon Slices
2 Celery Ribs, Diced
1 Medium-size Green Bell Pepper, Diced
1 Medium Onion, Diced
1 Jalapeño Pepper, Seeded and Diced
1 (32 oz) Container Chicken Broth
3 Tablespoons All-Purpose Flour
3 Cups Fresh Corn Kernels (6 ears)
1 lb. Fresh Lump Crab Meat, Drained and Picked***
1 Cup Whipping Cream
¼ Cup Chopped Fresh Cilantro
½ Teaspoon Salt
¼ Teaspoon Pepper
Oyster Crackers
Garnish: Chopped Fresh Cilantro

• Cook bacon in Dutch oven over medium heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in Dutch Oven. Crumble bacon and set aside.


• Saute' celery and next 3 ingredients in hot drippings 5 to 6 minutes or until tender.


• Whisk together broth and flour until smooth. Add to celery mixture. Stir in corn. Bring to boil; reduce heat, and simmer, stirring occasionally, 30 minutes. Gently stir in crab meat (or shrimp) and next 4 ingredients; cook 4 to 5 minutes or until thoroughly heated.


• Serve warm with crumbled bacon and oyster crackers. Garnish, if desired.

***1 lb. peeled cooked shrimp or chopped cooked chicken may be substituted.