Wednesday, January 15, 2014

Avocado Strawberry Salad with Poppy Seed Dressing

6 cups baby spinach
1 pt Strawberries, hulled and sliced
1 avocado, diced
4 oz. Gorgonzola cheese
1/4 cup sliced almonds
Half small red onion

Poppy Seed Dressing

1/2 c. oil
3 Tbs. Apple cider vinegar
2 Tbs. Honey
1 Tbs. Poppy Seeds
Ping ground dry mustard
Salt and pepper

Mix all ingredients and toss with salad.

Sunday, January 05, 2014

Pastel Divinity

This is my favorite Divinity recipe which I got a long time ago in a magazine. It is Kerry's favorite.
3 cups sugar
3/4 cups light corn syrup
3/4 cup water
2 egg whites
1 pkg flavored gelatin
1 tsp vanilla
1 cup chopped nuts
1/2 cup grated coconut

Mix the sugar, syrup and water until the sugar is dissolved. Bring to a boil and cook to medium hard ball stage. Beat the egg whites until fluffy while cooking the sugar mixture then add gelatin gradually, beating until the mixture forms peaks that hold shape and it loses it's gloss. Add the coconut and nuts. Drop onto a wax paper lined cookie sheet. 48 pieces.

Sunday, April 14, 2013

Pumpkin Chocolate Chip Bread

Yesterday I asked my son Kent who was visiting us what he would like me to make him while he was in town. He came up with the idea of me making pumpkin bread with Chocolate Chips. Although I have had this bread at Great Harvest, I was wondering if I could make something that tasted just as good. I did. Here is the recipe that I adapted from Better Homes and Gardens cookbook.

3 cups sugar
1 cup cooking oil
4 eggs
3 1/3 cups all purpose flour
2 tsp. baking soda
1 1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
2/3 cup water
1 15-ounce can pumpkin
1 1/2 cups chocolate chips

Preheat oven to 350 degrees. Grease the bottom and sides of two 9x5x3 inch loaf pans or 4 7-1/2x3-1/2x2 inch pans. In a large mixing bowl beat sugar, eggs, and oil with an electric mixer. Combine flour, solda, salt, cinnamon, and nutmeg. Alternately add flour, mixture and water to sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin and then add chocolate chips. Spoon batter into prepared pans.

Bake for 55 to 60 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight before slicing.

Sunday, August 22, 2010

Spaghetti al la Carbonara

We have been unpacking, reading, and generally catching up on all the things that needed to be a huge stack of mail...this week. I have been remembering our trip and all the wonderful things we did in Italy. Kerry got his pictures out today and we looked at them together. I am so glad that he took pictures of things that I didn't. For example, our first day in Rome we went to the Trevi fountain. It was one of the most crowded fountains that I saw in Rome. Jenessa said that she threw a coin into the fountain because the legend is that when you throw a coin in you will come back to Rome. There were so many people and police were there too watching the crowd and making sure that people didn't climb in for a swim. Some people got too close and she blew the whistle on them.

Today I made Italian pizza with Jenessa. She told me that you have to let the dough sit for 24 hours. I did and then she cranked the oven up to 550 which gave the pizza that wonderful crispy crust with the soft bread in the middle. It was the best. I got the recipe from Cooking Light. Jenessa even made authentic pizza sauce out of fresh tomatoes.

Last Sunday Jenessa gave her homecoming talk. She was absolutely the main attraction. There was only one other speaker...a youth speaker. Albert came with his children, Regan came with Debra and Lizzy, John Miles, and Mike Cecacci was here too. It was quite a crowd. I taught gospel doctrine and Kerry taught his two lessons afterwards. We came home and Jenessa made Italian food for was spaghetti al la carbonara. I remember the first time we had it was when Maurine made it for us. I remembered it because I thought it was the best spaghetti... Here is the recipe:

1 pkg. spaghetti
4 eggs
4 egg yolks
3/4 lb. of uncured bacon
1 cup parmesan cheese
salt and pepper to taste
olive oil

Boil the spaghetti until tender.

Fry the onion in olive oil until it becomes transparent. Cut up the bacon and fry it until crisp with the onion.

In a separate bowl whisk the egg and egg yolk together and add in the parmesan, salt and pepper.

Put the strained noodles back in the pot and on low eat. Add the bacon and onions until mixed. Add the egg mixture and stir until it is cooked. Buon Appetito.

Tuesday, May 25, 2010

Bean and Lentil Rice Pilaf from Living Essentials

2 ¼ cups water
2 TBS dried minced onion
2 TBS olive oil
2 tsp beef bouillon
¼ cup dry lentils, sorted and rinsed
1 ¾ cup soaked and cooked dry kidney beans or 1 (15 oz) can kidney beans, drained
1 (15 oz) can corn, drained
1 cup uncooked long grain rice
1 cup salsa
1 tsp chili powder

In saucepan combine first five ingredients and bring to a boil. Reduce heat; cover and simmer 15 minutes. Stir in remaining ingredients and bring to a boil. Reduce heat; cover and simmer 20-25 minutes longer until lentils and rice are tender. Serves 6.

Whole Wheat Flour Tortillas

4 cups whole wheat flour
1 tsp. salt
1/4 tsp. baking powder (optional)
1/4 cup butter
1 to 1 ¼ cup warm water

• Combine dry ingredients in bowl. Work in the butter or oil. Add enough water to make soft, pliable dough.
• Knead lightly on floured surface. Divide into 16 balls. Let stand, covered 15 - 20 minutes.
• Roll into thin circles between sheets of parchment paper.
• Cook on non-greased, heavy skillet or griddle at medium-high temperature until brown specks appear on cooking side (about 10 seconds). Flip and cook other side.
• Store in refrigerator or freezer.

Sunday, May 16, 2010

Super Fudge Brownie Recipe

Every once in awhile I come upon a recipe that is so good that I have to publish it. My friend Mary Ellen Lee made these Brownies in honor of Mother's Day and I had to get the recipe. These were the best brownies. Enjoy.

6 ounces unsweetened baking chocolate
1 cup butter
4 large eggs
2 cups sugar
1 Tbsp vanilla
1/2 cup flour
1 cup chocolate chips

Preheat over to 300 degrees. Grease 8X8 inch baking pan

Combine baking chocolate and butter in saucepan and melt over low heat. Remove from heat and cool.

In a large bowl, beat eggs until light yellow (about 5 mintes). Add sugar and blend on low until thoroughly combined.
Add vanilla and melted chocolate to the egg/sugar mixture and blend on low until smooth. Add the floor and mix thoroughly.

Pour batter into greased pan and sprinkle with chocolate chips. Back for about 45-55 minutes or until toothpick in the center comes out clean. Do not overbake.

Cool, cover and refrigerate for at least one hour.

Wednesday, March 17, 2010

Chicken Cordon Bleu

Last night I made up this recipe for Chicken Cordon Bleu and it turned out great. Unfortunately I didn't take a picture of it so I can't show you but it is really simple and easy to do and since I fed only 2 people it can be doubled or tripled, etc.

2 cups crushed Corn Flakes
2 chicken breasts
2 slices swiss cheese
2 slices ham

Preheat oven to 400 degrees. Spray small 9x9 pan with cooking spray. Put chicken breasts in a quart size freezer bag and roll them flat, one at a time. Place a slice of ham and then swiss cheese on top of the chicken breast after you take it out of the bag. Roll it up and secure with toothpicks. Roll the chicken breast in the Corn Flakes crumbs and place them in the pan. Bake for 40 minutes. You can serve them with Cream of Chicken soup mixed with 1/2 cup sour cream which has been heated in a saucepan.