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Friday, December 31, 2010

Slow Roasted Pork Butt

This recipe might take a while,
in fact you slow roast the pork
for a good 6 hours in the oven.
The result is a tender and juicy
roast pork that is perfect for
making pulled pork sandwiches.

1 (6 Lb) pork butt roast
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon soy sauce
1 teaspoon sugar

Preheat oven to 275 degrees F.
Remove pork from plastic wrapper.
Wash and pat dry with paper towels.
Place in a roasting pan skin side down.
salt, sugar and pepper to taste and
sprinkle top with low-sodium soy sauce.
Turn pork over and cut into fat
to make diaganol slices into it.
season pork again with salt,
sugar, pepper and soy sauce.
Cover and bake for 2 hours.
The internal temperature should
read about 160 degrees.
Place back in oven uncovered
and bake for another 4 hours.
Let rest before slicing.

Monday, December 27, 2010

Easy Lasagna

I place the mozzarella cheese
on top of this so that when you
cut and lift it out of the pan the
cheese doesn't get all stringy.
Prep ahead and this is a snap
to prepare in 30 minutes or less.
I use a glass baking dish so that the
leftovers can be reheated in the microwave.

2 tablespoons olive oil
garlic powder
onion powder
dried oregano
sugar to taste
1 can crushed tomatoes
9 lasagna noodles, cooked
1 cup ground italian sausage, cooked
1 cup ground beef, cooked
2 cups ricotta cheese
shaved mazarella cheese
parmasan cheese
dried parsley

Preheat oven to 400 degrees F.
Place olive oil in a 9x12 glass baking dish.
Sprinkle in garlic powder, salt, pepper,
onion powder, dried oregano and
sugar to taste, then add 8 tablespoons
crushed tomatoes and spread over
entire bottom of baking dish.
Place three lasagna noodle in dish,
legthwise, side by side.
Spread some crushed tomato sauce on them.
Spread ground sausage and beef on them.
And a little crushed tomato sauce.
Place another layer of noodles on top,
going in the opposite direction.
Place ricotta cheese on top.
Place three more noodles on top.
Sprinkle top with mozzarella
and parmesan cheeses,
then sprinkle with parsley.
Bake covered 30 minutes, remove cover
and bake until top is browned,
about 30 minutes more.

Friday, December 24, 2010

Mushroom and Pasta Soup

Creamy and tasty, this is a quick to
make mushroom and orzo pasta recipe.
Use some of the pasta water to add
starch for the creamiest of soups.

1 can of cream of mushroom soup
1 can of water
1 cup orzo pasta, cooked
1 small can of sliced mushrooms, drained

Cook orzo pasta, drain and set aside.
In pan heat cream of mushroom soup
along with water and mushrooms.
Do not boil.
Add drained orzo pasta,
serve warm.

Tuesday, December 21, 2010

Slow Cooked Potato Soup

This is a put together and walk away recipe.
The ham adds just the right amount of saltiness.
Potato and vegetables soup is creamy good.

5 1/2 cups cubed peeled potatoes, divided
2 3/4 cups water
1/3 cup butter, cubed
1 1/3 cup cubed fully cooked ham
2 celery ribs, chopped
2/3 cup chopped onion
3/4 tsp garlic powder
3/4 tsp sweet smoked paprika
1/8 tsp pepper
1/2 lb processed cheese, cubed
2/3 cup sour cream
milk optional

Place 4 1/2 cups potatoes in saucepan
add water, bring to a boil
reduce heat, cover and cook for 15-20
minutes or until tender
remove from heat (do not drain)
mash potatoes, stir in butter
In a 3 quart slow cooker, combine ham,
celery, onions,garlic powder, paprika,
pepper and remaining cubed potatoes
stir in mashed potatoes
top with cheese
cover and cook on low for 5-6 hours
or until potatoes and vegetables are tender.
Stir in sour cream until blended
thin soup with milk, if desired.

Monday, December 20, 2010

Wonton Wrapper Crackers

These are really easy to make
and taste so very crunchy good.
You can sprinkle on any herbs
that you like or have on hand.

wonton wrappers
olive oil cooking spray
sesame seeds

Preheat oven to 400 degees F.
Line a baking sheet with parchment paper.
Spread out the wonton wrappers and
lightly spray with cooking spray.
Sprinkle with salt and sesame seeds,
Or cinnamon sugar to taste.
Place another parchment paper on top.
Bake for about 10 minutes or until brown.

Sunday, December 19, 2010

Mussels Shrimp Linguini
with Sugar Snap Peas

This dish in insanely delicious tasting.
Mussels steamed in white wine and then
seasoned with Old Bay Seasoning.
Served with cooked linguini pasta,
tomatoes and sugar snap peas.
This is very colorful on a plate.
And the flavors go perfect together.

6 cups water
1/2 teaspoon salt
1/4 pound linguini pasta
6 medium frozen shrimp
12 frozen sugar snap peas
6 plum tomatoes
1 cup white wine
1 pound fresh mussels
1 teaspoon Old Bay Seasoning
fresh parsley for garnish

In a soup pot bring salted water to a boil.
Break linguini pasta in half and
place into boiling water, stir.
Cook linguini pasta until al dante,
remove pasta from water, set aside.
Place frozen sugar snap peas in pot,
cook until tender, remove and set aside.
Place frozen shrimp in water and cook
just until shells turn red, remove
shrimp from water, set aside to cool.
Remove shells from shrimp and add
to the serving bowl with pasta,
tomatoes and sugar snap peas.
Drain water reserviving 1/2 cup,
add wine and mussels, cover and steam
until the mussels open, about 4 minutes.
Remove mussels to a serving bowl,
sprinkle them with Old Bay Seasoning.
Cover mussels until serving.
Drain liquid in pot leaving 1 cup,
add 2 tablespoons flour and cook
stirring constantly until thickened.
To plate, place 8 mussels with shells
on a serving plate, add some pasta with
shrimp, tomatoes and peas on the plate.
Ladle sauce over dish.
Garnish with chopped parsley.

Corn and Tomato Soup

Sweet yellow corn is impressive looking
and tastes great in a tomato soup.
I like to add some scallions in this.
And serve crusty Italian bread along side.

2 cups chicken broth
2 cans condensed tomato soup
1 cup frozen sweet corn
2 tablespoon fresh scallions, chopped

In a soup pot place tomato soup,
add chick broth in place of water.
Stir in corn and scallions.
Bring to serving temperature,
but do not alolow to boil.
Serve with Italian bread.

Steamed Whole Fresh Mussels

Steamed mussels are a tasty way to serve mussels.
Fresh mussels in the shell with thyme and parsley.

2 lbs mussels, in shell
1 tsp thyme
1 tbsp chopped parsley
1 thinly sliced lemon
1 raw carrot, peeled and shredded

Clean mussels, place in a large pot and steam
until the shells open (5-7 minutes).
Drain broth into a saucepan, add thyme and parsley,
cover and simmer for 10 minutes.
Place mussels and lemon slices in a bowl.
Pour in the broth mixture. Garnish with carrot.

Saturday, December 18, 2010

Begger's and Hobo's Free Tomato Soup

Year’s ago I was on the bread line of life.
I couldn’t rub two pennies together,
Had holes in my shoes and no socks.
I learned how to make a pretty good
tasting tomato soup for no cost at all.
You see ketchup or catsup is a free
condiment in most road side diners.
Salt and black pepper too.

You sit down at the counter and
order a glass of hot water.
Take a few of those free
ketchup or catchup packets.
a dash of salt and pepper,
and ya got a warm tomato soup.

Some places even give free crackers
That makes this soup a meal.

Friday, December 17, 2010

Pan Fried Potato Dumplings

I make these with russet potatoes
flour and ground black pepper.
Fried in bacon grease for flavor.
The secret in getting these crispy
on the outside and creamy on the inside
is to let the dumplings air dry before frying.

6 russet potatoes
salt to taste
1-1/2 cups flour
1 teaspoon black pepper
bacon grease for frying
apple sauce on the side

Peel potatoes and cut unto 2" pieces.
Place in a pot and cover with water.
Ass salt in water to taste.
Bring to a boil and cook potatoes
until just fork tender.
Pour flour to cover entire top of pot.
Cook until bubbles appear in flour.
Drain water and mash potatoes in pot.
Season with black pepper and stir.
Cover pot with plastic wrap directly
on top of potatoes and refrigerate overnight.
Remove and form potatoes into dumplings.
Any shape you desire to make.
Place dumplings on a baking sheet
to air dry for about 1 hour.
Heat a frypan with bacon grease.
Fry dumplings to brown on both sides.
Remove to drain on paper towels.
Serve warm with apple sauce on the side.

Thursday, December 16, 2010

Mashed Potatoes with Green Peas

Creamy mashed potatoes and buttery
green peas are really good together.
I use frozen peas and leftover potatoes
to make a new mashed potato side dish.

2 cups mashed potatoes
1 cup frozen green peas
1 tablespoon butter
1 teaspoon sugar

Melt butter in a saucepan,
add sugar and frozen green peas.
Cook until thawed and peas are
coated with the sweetened butter.
Ass in mashed potatoes and stir
until heated through, serve.

Roasted Butternut Squash Pizza

I had some roasted butternut squash
and decided to place it on top of a
frozen store bought pepperoni pizza,
it came out of the oven all creamy good.
This is a really good tasting pizza.

1 frozen pepperoni pizza
2 cups butternut squash

Preheat oven to 400 degrees F.
Remove pizza from packaging and
place on a baking sheet.
Shmear butternut squash all
over top of pizza and bake.

Wednesday, December 15, 2010

Sauerkraut and Ziti Pasta

Sometimes good recipes happen by mistake.
I grew up in an Italian / German family.
My German Grandmother doing her thing,
And my Italian Nonna doing her thing.
At times their things would collide.
In this recipe they collided very well.
Italian pasta and German sauerkraut.
Hang on to your berkinstocks,
This recipe is a realy good one!
The next time I make this recipe
I think I'll bring in some shrimp.
Can you imagine the combination
of flavors of Sauerkraut and shrimp
along with the texture of ziti pasta?

I think I just drooled on my keyboard.

1/2 pound dried ziti pasta
1 pound prepared sauerkraut
4 tablespoons unsalted butter
1 tablespoon caraway seeds
1/2 cup Italian dried breadcrumbs

In a stock pot bring 6 cups water to a boil.
Add pasta and cook just until al dente.
Turn off heat.
Drain and put back in stock pot.
Add sauerkraaut with any juice.
Add butter, carroway seeds and breadcrumbs.
Stir, cover and place on turned off heat.
Let sit for about 15 minutes, stir and serve.

Baked Winter Squash

Easy squash to prepare and tastes great.
You can add some butter and brown sugar
or some apricot jam to this when serving.
Use Delicata, Acorn or Butternut squash.

winter squash

Preheat oven to 400 degrees F.
Wash squash and place in a roasting pan,
cover and bake for 45 minutes or until
squash is easily pierced with a knife.
Cut squash in half lengthwise,
remove seeds and season to taste.
Scoop out squash from skins.

Rye Toast with Olive Oil

This is a good tasting rye toast.
The olive oil gets absorbed into
the toast and gives it a nice flavor.

rye bread slices
extra-virgin olive oil

Toast rye bread slices
and place on a plate.
Drizzle with olive oil,
don't be shy because the
toast will soak up the oil
giving this toast flavor.

Tuesday, December 14, 2010

Hot Dog Meatloaf

This is the best tasting meatloaf ever.
Over my many years of creative cooking,
I've made and taste tested many meatloafs.
This one is moist and very flavorful with
a secret ingredient (hot dogs) that make
this a very special recipe you will really
like the added flavor of the hot dogs.
It makes the best tasting sandwiches.
I rate this a five star meatloaf.
You must try this recipe...Please!

1-1/2 pounds ground beef, 85/15
2 all-beef hot dogs
1 red pepper, chopped
1 small onion, peeled
1 large egg
1 tablespoon sweet pickle relish
1 tablespoon whole seed mustard
1/2 teaspoon ground black pepper
6 tablespoons tomato ketchup

Preheat oven to 375 degrees F.
Using a food processor chop pepper,
onion and hot dogs pnto small pieces.
Place in a large bowl with egg and mix.
Add ground beef, sweet pickle relish
ground pepper, mustard and stir to combine.
Place mixture in a glass baking dish
forming into a loaf with your hands.
Top with some tomato ketchup
using yor hand to even out.
Bake uncovered for 45 minutes or until done.
Remove and drain fat from dish.
Let cool 30 minutes before placing
this in a refrigerator overnight.
Reheat in a microwave oven and serve.

Monday, December 13, 2010

Deep Fried Broccoli Slaw

Fresh broccoli strips batter dipped
and fried to a tasty golden brown.
Served with a cajun dipping sauce.
These are really good tasting.

1 cup biscuit mix
1 teaspoon Old Bay Seasoning
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup beer or lemon-lime soda
1 egg, slightly beaten
2 to 3 cups broccoli slaw
Additional biscuit mix

In a large mixing bowl, combine mix,
Old Bay Seasoning, onion powder,
garlic powder, salt and pepper together.
Add beer and eggs and mix well.
Dredge broccoli slaw in additional
biscuit mix to coat and
immerse in the prepared batter.
Refrigerate broccoli slaw
in the batter for 30 minutes.
Heat deep-fat fryer to 375 degrees F.
Remove broccoli slaw from the
batter allowing excess batter to drip off.
Fry in the hot oil until golden brown,
about 3 to 5 minutes.
Drain on paper towels. Serve hot.
Along with your favorite dipping sauce.

Broccoli Slaw and Shrimp with Orzo

This stuff is so amazingly good tasting
a realy out did myself on this recipe.
Good tsting and an easy dish to prepare,
I make this in one pot for easy clean up
a good tasting simple orzo pasta dish.

2 cups broccoli slaw
12 medium shrimp
1/2 cup orzo pasta
1 teaspoon lemon juice
2 tablespoons unsalted butter

Bring water to a boil in a soup pot.
Cut up broccoli slaw into small pieces
about the size of the orzo pasta.
Add orzo pasta and cook 10 minutes
or until almost al dente tender.
Add broccoli slaw and cook until
tender crisp, about 6 minute.
Add shrimp to pot and cook just
until the shrimp turn red,
drain and place back in warm pot.
Add butter and stir to combine.

Toffee Chip Cookies

I made these toffee chip cookies
in between a couple batches
of chocolate chip cookies.
They're better than I expected.

Toffee Chip Cookies
1 cup flour
1 cup cake flour
1 teaspoon baking soda
1/4 teaspoon salt
1-1/2 sticks butter
1/2 cup sugar
1/3 cup brown sugar
1 large eggs
1 teaspoon vanilla extract
1-1/2 cups toffee chips

Preheat oven to 350 degress F.
Line baking sheets with parchment.
Heat butter if cold in microwave
just for 22 seconds until softened.
In mixing bowl combine butter and sugars,
beat well for 2 minutes then add
egg and vanilla, beat until combined.
In another bowl mix flours,
baking soda and salt.
Add flour and mix just until combined.
Stir in toffee chips.
Form 1-1/4” balls.
Place on baking sheet and press down
with a fork dipped in sugar.
Bake for 10-12 minutes.

Creamed Canned Tuna

This is an easy recipe to prepare for
making a creamy tuna on toast dish.
You could use any canned or cooked fish.
This is especially good with salmon.
Made in a microwave for a fast lunch.

Cooked or canned tuna fish
Canned cream of celery soup
1/2 can milk or cream
your choice of toasted bread
pepper to taste

In a bowl combine fish with soup
and milk, stir and season to taste.
Cook in a microwave until heated,
stir and spoon onto slices of toast.

Mustard Based Barbecue Sauce

Here is a good recipe for making
a mustard based barbecue sauce.
I like this on everything from
hot dogs to smoked pork.

1/2 cup cider vinegar
1/2 cup minced onion
3 minced Jalapeno's
1 cup prepared cheap yellow mustard
1 cup good deli mustard
1 cup dark corn syrup
1 ounce molases
salt to taste
ground cayenne to taste

Combine all ingredients in a pot,
cover and bring to a boil, stirring.
Reduce heat and simmer for 10 minutes.
Cook uncovered on low until
onions are tender and sauce thickens.

Tartar Sauce

Home made tartar sauce is easy to make.
Freshly made with no strange ingredients.

1/2 cup mayonnaise
1 tablespoon sweet pickle relish

Combine in a mixing bowl
and refrigerate until use.

Potato Chip Dip

This is one of my recipes for a dip
that I make for dipping potato chips.
You can add any dried spice you desire.

1/2 cup mayonnaise
1/2 cup sour cream
1 teaspoon sugar
1/2 teaspoon dried chives
1/8 teaspoon garlic powder
1/8 teaspoon smoked paprika
1/8 teaspoon onion powder

In a bowl combine mayonaise,
sugar, sour cream and spices.
Cover and refrigerate 1 hour.

Sunday, December 12, 2010

Smoked Paprika Mayonnaise

Use real mayonnaise to make this,
with sweet smoked paprika this is a
good dipping sauce for fried seafood.

1/2 cup real mayonnaise
1/4 cup chili sauce
2 drops hot pepper sauce
2 drops Worcestershire sauce
1/4 teaspoon garlic powder

In a mixing bowl combine mayonnaise
with chili sauce, pepper sauce,
worcestershire sauce and garlic.
Chill 1 hour before serving.

Orzo Pasta Broccoli Slaw Salad

I make this salad using shrimp,
it is also good with chicken.
You cook everything in one pot
saving time and clean up.

4 cups water
1 cup orzo pasta
2 cups broccoli slaw
12 small shrimp, peeled
2 tablespoons butter
salt to taste

Bring water to a boil in a sauce pan.
Add orzo pasta and broccoli,
lower heat to a simmer and cook
until orzo is al dente and
broccoli is tender crisp.
Add shrimp and cook just done.
Drain and add back to warm pan,
add butter and stir to combine.

Cinnamon Sugar Pie Crust Treats

Almost every time I make a pie,
even with store bought pie crust
when I have some dough left over.
I make these cinnamon sugar twirls.

pie crust dough
cinnamon sugar
salt to taste

Roll out dough on a work surface,
sprinkle with cinnamon sugar.
Cut in 1/2 inch strips and
roll each strip into twirls.
Place on a baking pan and bake
until just browned, do not burn.
Remove and sprinkle with salt.
Serve warm or room temperature.

Fried Feta Cheese

An appetizer that looks as good as it tastes,
fried feta can be served up alone or with olives.
You are 5 ingredients away from delicious!

8-10 oz. of Feta cheese
1 cup all-purpose flour
1 egg
1 cup Breadcrumbs
3/4 cup Olive Oil for frying

In a medium-sized saucepan on high,
heat 2-3 inches of olive oil.
On a plate or shallow bowl, place flour.
Crack and beat egg in separate bowl.
In another dish, place breadcrumbs.
Careful to coat each thoroughly:
roll Feta cubes in flour,
egg, then breadcrumbs.
Set on wax paper until oil is ready.
Fry cubes until golden brown, 2-3 minutes.
Line baking sheet or large dish with
paper towels and transfer finished
fried Feta from oil with a slotted spoon.
Serve warm.

Amaretti Cookies

This is a traditional Italian amaretti cookie.
These cookies are made with little ingredients
and take little to no time to prepare.

7 oz. almonds
1 cup sugar
1/4 cup all-purpose flour
2 egg whites
1 tsp. vanilla extract

Preheat oven at 350 degree F.
In a food processor, pulse almonds and
sugar until almonds are roughly chopped.
Add flour, egg whites and vanilla.
Blend until combined and a paste is formed.
Roll mixture into tablespoon-sized balls
and place on a parchment-lined baking sheet.
Bake for about 12 minutes, or
until bottome turn golden. Cool before serving.

Saturday, December 11, 2010

Gorgonzola Cream Sauce

This sauce is great when served
on cooked broccoli or pasta.
I even use it as a dipping sauce
for fresh vegetables.

1 cup half-and-half
3/4 cup vegetable broth
4 ounces crumbled Gorgonzola
salt to taste
pepper to taste

In a small saucepan, combine the half and half
with the vegetable broth and bring to a boil
over medium-high heat, stirring occasionally.
After boiling, reduce the heat
to medium and cook for 5 minutes.
Add the Gorgonzola and
salt and pepper to taste.
Whisk until melted and smooth.

Friday, December 10, 2010

Coconut Milk Vegetable Soup

The good flavors in this soup
blend together so wonderfully.
Adding the touch of cinnamon
at the end makes this amazing.
I'm making this again for sure
adding in some fresh shrimp.

2 tablespoons olive oil
1 carrot, peeled and sliced
2 celery stalks, sliced
1 small onion, peeled and diced
2 cups water
2 cups shredded cabbage
2 beets, baked and diced
1 white potato, baked and diced
1 sweet potato, baked and diced
2 garlic cloves, peeled and minced
28 ounces chicken broth
14 ounces coconut milk
2 tablespoons apple cider vinegar
2 tablespoons pickled ginger
15 ounces pigeon peas, drained
1/8 teaspoon cinnamon
1/2 teaspoon salt or to taste
1/4 teaspoon black pepper

Place oil in a large soup pot,
add carrots, onion and celery.
Heat over high heat 3 minutes.
Add in water and cabbage, stir.
Bring to a boil and add in
bets potatoes and garlic.
Then add chicken broth,
coconut milk and vinegar.
Lower heat to a simmer for
about 30 minutes, do not boil.
Add in green pigeon peas.
Add pickled ginger and cinnamon,
season with salt and pepper.
Let simmer 1 hour very low heat.

Coconut Borscht Soup

Sometimes I like to make a soup with
ingredients from the refrigerator.
I had some roasted beets and potatoes,
some shredded cabbage and brocoli.
And put this soup together.
Came out great tasting served
with some crusty rye bread.

2 celery stalks, chopped
1 small onion, peeled and sliced
1 carrot, peeled and sliced
2 beets, baked and diced
1 white potato, baked and sliced
1 sweet potato, baked and sliced
1 small can mushrooms, draind
2 cups shredded cabbage
2 cups shredded brocoli
2 cloves garlic, peeled and minced
1 can coconut milk
1 can chicken stock
12 medium shrimp, shelled
4 breakfast sausage links, sliced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon curry powder

Place ingredients in a large
soup pot in order in the recipe.
Heat to boiling, lower heat
and simmer 1 hour.
Serve with rye bread.

Beet Soup with Coconut Milk

here is a creative recipe for making a
beet soup using a can of coconut milk.

4 beets
1 celery stalk
1 potato
2 carrots
1 cup chopped onion
2 tablespoons butter
1 can of coconut milk
1/2 teaspoon curry powder
1/2 cup cider vinegar
1 tablespoon honey
1 cup tomato puree
1/2 cup orange juice
salt to taste
sour cream for garnish
fresh mint for garnish

Scrub the beets, trim the ends, and grate.
Chop or slice potato and carrots.
In a large soup pot, fry the onion
in a butter for a few minutes,
then add the carrots and
the rest of the vegetables.
Add remaining ingredients.
Cover and simmer for 40 minutes.
Once cooked, you can puree this soup
in a blender or food processor
for a more delicate texture.
Serve hot, garnished with a dollop
of sour cream or a sprig of mint.

Delicata Squash Roasted

Delicata squash is sweet and flavorful
enough that it needs no dressing up.
Simply sprinkle with salt and pepper.

2 Delicata squash
salt and pepper to taste

Wash the Delicata squash and cut in
half lengthwise with a sharp knife.
Scrape the seeds and fiber out with a spoon.
Lay the squash cut side down on a baking sheet
Bake for 20 – 30 minutes or until
the squash is tender when pricked with a fork.
Remove from the oven, season and serve.

Thursday, December 9, 2010

Hot Dog and Hamburger Meatloaf

This tastes like a grilled hot dog
and a hamburger without the buns.
I knew this recipe was going
to work out just by the way the
ingredients were going together.
Ground beef and ground hot dogs
with some onion, whole seed mustard,
red pepper and sweet pickle relish.
I didn't add any salt or black pepper.
This is like a hot dog and a
hamburger all in one slice.

1 1/2 pound ground beef
2 beef hot dogs
2 tablespoons roasted red pepper
1 small onion, peeled
1 large egg
1 tablespoon sweet pickle relish
1 tablespoon whole seed mustard
4 tablespoon tomato ketchup

Preheat oven to 375 degrees F.
Using a food processor chop pepper,
onion and hot dogs to small pieces.
Place in a large bowl with egg and mix.
Add ground beef, sweet pickle relish
and mustard and stir to combine.
Place mixture in a glass baking dish
forming into a loaf with your hands.
Top with some tomato ketchup
using yor hand to even out.
Bake uncovered for 45 minutes or until done.
Remove and drain fat from dish.
Let cool 15 minutes before serving.

Peach Schnapps Cookies

A cookie dough baked in a cake pan
then sprinkled with peach schnapps.
Let sit to absorb the flavor and
cut into tasty bite size pieces.

1/2 stick butter, softened
2 ounces cream cheese
1 large egg
1/2 teaspoon vanilla extract
2 teaspoons instant coffee
1/4 cup confectioner's sugar
1 cup flour
1/2 teaspoon baking powder
granulated sugar
peach schnapps

Preheat oven to 375 degrees F.
In a mixing bowl cream together
the butter, sugar and cheese.
Whip for a good 2 minutes before
adding egg, vanilla and coffee.
whip real good the lower speed
and add flour and baking powder.
Whip just to combine flour.
Press dough into a glass baking dish.
Bake for about 12 minutes or until done.
Remove to cool and then sprinkle top
with sugar and drizzle with
peach flavored schnapps to taste.
Place glass dish in a zip-lock plastic bag.
Let sit overnight and then cut into
bite-sized pieces for serving.

Wednesday, December 8, 2010

Creamy Baked Sweet Potaties

Nothing could be simpler to make.
Baked sweet potatoes are good served
with butter and sour cream with chives.

1 sweet potato per person
olive oil
unsalted butter
sour cream
dried chives
salt to taste

Preheat oven to 375 degrees F.
Wash and trim sweet potatoes
and place in roasting pan.
Drizzle with olive oil,
season with salt, cover
and bake depending on amout
of potatoes until fork tender.
Four potatoes took me 1 hour.
Serve with butter, sour cream and chives.

Carrots Baked in Butter

You really have to make this to believe
just how good tasting the carrots are.
Baked in butter to a sweet perfection.

6 whole carrots
4 tablespoons unsalted butter

Preheat oven to 350 degrees F.
Peel carrots and cut off both ends,
place whole carrots in a baking dish.
Place butter around carrots.
Cover and bake 45 minutes or until tender.

Roasted Beets and Potatoes

Every now and then i need to make this.
Roasted fresh beets with potatoes.
Both sweet and white potatoes.
Simply dressed with olive oil and
seasoned with salt and pepper.
I like to add some fresh garlic.

2 fresh beets
2 sweet poatoes
2 russet potatoes
olive oli
salt to taste
black pepper to taste
garlic cloves or powder

Preheat oven to 375 degrees F.
Wash beets and place in roasting pan.
Wash potatoes, place in pan.
Drizzle with olive oil,
sprinkle with salt and pepper.
Add garlic, cover and bake
for 1 1/2 hours or until done.

Monday, December 6, 2010

Restaraunt Roast Beef

This is how to make a perfect roast beef.
Simple to prepare and almost fool proof.
No fancy sauces just good beef flavor.

1 roast beef
salt to taste
black pepper to taste

Preheat oven to 300 degrees F.
Wash and pat beef down to dry.
Season all over with salt and pepper.
Place beef on a roasting rack in an
uncovered roasting pan.
Bake 30 minutes per pound.
Remove and cover with aluminum foil,
let rest 15 minutes before slicing.

Sunday, December 5, 2010

Coffee Cream Cheese Cookies

I made these on a whim and a prayer.
Never made a coffee flavored cookie.
Never made a cookie with cream cheese.
These cookies don't spread out much.
They have just a hint of coffee flavor.
I had 24 cookies on one baking sheet.
Then pressed the rest of the dough
into the bottom of a glass baking dish,
that's going to be the base for a cheesecake.

1 stick butter, softened
4 ounces cream cheese
1 large egg
1 teaspoon vanilla extract
4 teaspoons instant coffee
1/2 cup confectioner's sugar
1 1/2 cups flour
1 teaspoon baking powder

Preheat oven to 375 degrees F.
Line a baking sheet with parchment.
In a mixing bowl cream together
the butter, sugar and cheese.
Whip for a good 2 minutes before
adding egg, vanilla and coffee.
whip real good the lower speed
and add flour and baking powder.
Whip just to combine flour.
Roll dough to make walnut sized balls.
place on baking sheet 2" apart.
Use a fork to flatten the dough out.
Bake for about 12 minutes or until done.

Pressed Cream Cheese Cookies

I always make a double batch of this recipe,
Cream cheese cookie press cookies are great.
Easy to make and melt in your mouth.

1/2 cup unsalted butter
3 oz of cream cheese, softened
1/4 cup confectioners sugar
1/2 tsp vanilla extract
1 large egg
1 cup sifted All-purpose flour

Preheat oven to 375 degrees F.
In a mixing bowl cream together butter,
cream cheese and confectioners sugar.
Beat in vanilla and egg.
Gradually blend in flour.
Fill press and make cookies on a
parchment line baking sheet.
Bake for 8-10 minutes.
Remove to cool.

Orange Mayonnaise

I use this with seafood on sandwiches.
Makes a great tasting lobster roll.

1 cup juice from 2 large oranges
zest from 2 large oranges
1 clove garlic, peeled and crushed
1/2 teaspoon kosher salt (divided)
1 egg yolk,room temperature
2 teaspoons lemon juice (divided)
1/2 cup extra-virgin olive oil
1/2 cup vegetable oil
1/4 teaspoon freshly ground black pepper
2 tablespoons freshly chopped chives

Make an orange reduction by combining
orange juice and zest in a small saucepan.
Cook over medium heat until reduced to 1/4 cup.
This will take about 15 to 20 minutes.
Set aside and bring to room temperature before using.
Sprinkle garlic with ¼ teaspoon salt and mash.
When orange reduction has cooled, place egg yolk,
the reserved mashed garlic and
1/4 teaspoon lemon juice in a mini-food processor.
Combine olive and vegetable oils in a measuring cup.
Start the processor and add oil in a slow,
steady stream to form an emulsion.
After one-third to one-half of the oil is added,
add remaining 1 3/4 teaspoons lemon juice.
Slowly drizzle in remaining oil
and then add orange reduction.
Add remaining salt to taste, the pepper and chives.
If mixture is too thick, add a bit of water
Refrigerate until needed.

Sweet Potatoes and Apples

A lot of my recipes start out because
I have a single ingredient that I want
to use and add in another just because.
Having a few sweet potatoes around
I added some apples and baked them
in a maple butter brown sugar sauce.

3 granny smith apples,cored
3 sweet potatoes
2 tablespoons unsalted butter
1/4 cup brown sugar
1 teaspoon pumpkin pie spice
2 tablespoons maple syrup
1/4 cup apple juice

Place sweet potatoes in a glass dish
and microwave them for 4 minutes, let cool.
Preheat the oven to 350 degrees F.
Peel sweet potatoes and apples,
cut in 1/4" slices and set aside.
In a small bowl mix together
brown sugar,pumpkin pie spice,
apple juice and maple syrup.
Butter a large baking dish.
Alternate layering apples and
sweet potatoes in the dish
packing in as many as possible.
Pour apple juice mixture all over the top
of the layers and then sprinkle
with brown sugar mixture.
Finish by dotting the top with butter.
Bake covered with aluminum foil
for about 1 hour then test for doneness.
When the sweet potatoes and apples
start to get tender, take the foil off
and let the top caramelize
in the oven for 5 minutes.

Saturday, December 4, 2010

Maple Pepper Bacon

Baked in the oven makes this
easy to make and they taste great.
Some people put brown sugar on
bacon and bake it, I like this
recipe using maple syrup better.

1/2 pound sliced bacon
1/2 cup maple syrup
black pepper to taste

Preheat oven to 400 degrees F.
Line a baking sheet with parchment paper.
Place bacon strips on baking sheet,
close but not overlapping.
Drizzle with maple syrup,
Sprinkle with black pepper to taste.
Bake for 10 minutes then remove pan
from the oven and flip bacon strips over.
Bake for another 5 to 10 minutes
or until the bacon is done.

Orzo Pasta and Bean Soup

I added some cut up hot dogs to this
and we couldn't stop eating this soup.
The pasta is creamy and goes great
with the can of pork and baked beans.

1 can pork and beans
1 cup cooked orzo pasta
1 hot dog, in 1/2 " slices
1/4 cup water
rye bread

Combine pork and beans, pasta and
cut up hot dog in a glass bowl.
Add water and stir to combine.
Cover and microwave until hot.
Serve with a slice of rye bread.

Asparagus Stuffed Ziti Pasta

Fresh asparagus wrapped with ham
and stuffed inside cooked ziti,
baked in a creamy greyere sauce.
Some things are worth the work
involved in the preparation and
this dish is an example of that.
The ham and asparagus go well in
this greyere cheese sauce.

12 fresh asparagus spears
36 cooked ziti, al dente
12 slices prosciutto ham
1 cup greyer cheese, grated
1 cup heavy cream
2 tablespoons unsalted butter
1 teaspoon sugar
1 teaspoon flour
1/2 cup dry breadcrumbs

Cook ziti until el dente, drain.
Preheat oven to 350 degrees F.
Wrap a slice of ham around asperagus,
the place 3 ziti over asparagus.
Place in a baking dish,
continue with all asparagus placing
them side by side in baking dish.
In a saucepan melt butter,
add flour and sugar,
cook while stirring 2 minutes.
Add cream and greyere to pan,
heat until cheese melts, do not boil.
Pour cheese sauce over asparagus,
sprinkle with bread crumbs.
Bake for 45 minutes or until browned.

Friday, December 3, 2010

Pie Crust Cinnamon Crisps

I don't really know what to call these,
bites, crisps or cinnamon sugar chips.
When ever I make a home made pie crust
there's always some pie crust pieces left
that you can bake with some tasty cinnamon.

Pie crust dough pieces.

Take the little pie crust scraps,
spinkle them with cinnamon sugar.
Bake until just browned and done.
Remove from oven and salt to taste.

Pork and Beans with Hotdogs

This is a comfort food for sure.
Simple to make and good tasting.
I make this when I'm short on time
and want a quick and warm lunch.

1 can pork and beans
2 hot dogs
2 slices rye bread
tomato ketchup

Cut hot dogs in 1/2" slices,
place in a glass bowl.
Combine canned beans with hot dogs,
cover and microwave until heated.
Place rye bread on a serving plate,
top with some beans and hot dogs.
Serve with ketchup if desired.

Bacon Stuffed Pork Rolls

This is a good tasting pork roll,
with bacon how can it not be?
Easy to make andfreezes well.

2 tbs butter
3/4 cup breadcrumbs
2 slices bacon, cooked and crumbled
1 tbs minced garlic
1 tsp Cajun seasoning

4 thinly sliced pork
1 tsp Cajun seasoning
1 tsp chili powder

Preheat oven to 350 degrees F.
In a small pan, combine stuffing ingredients.
Cook for a few minutes, until garlic
is soft and breadcrumbs are moistened.
Sprinkle both sides of each pork chop
with Cajun seasoning and chili powder.
Place 2 tbs of breadcrumb mixture
in the center of each pork slice.
Roll up and secure with a toothpick.
Place in a baking pan sprayed with cooking spray.
Spray each pork chop roll with cooking spray.
Cover with foil and bake for 45 minutes.

Thursday, December 2, 2010

Whole Chicken Baked in Salt

The salt acts as a shield to seal in
the juices creating a very tasty bird.

1 whole chicken
1 whole lemon
2 pounds rock salt
black pepper to taste

Preheat oven to 350 degrees F.
Wash chicken inside and out,
pat dry with paper towels.
Season inside of chicken with pepper.
Poke holes in lemen peel with a fork,
place whole lemon inside chicken.
place a good size piece of
aluminum foil on a baking sheet.
Put some salt on foil the place
chicken on top of salt.
Bring foil up sides of chicken,
pour the rest of salt on top and seal.
Bake for one hour or until done.
When you unseal the foil the salt
should fall right of of the chicken.

Mussels and Roast Pork

This is a recipe for a pork and mussel dish
that I'm sure started out using clams in it.
I like mussels better than clams so I did this.

1 pound pork roast, cubed
1 cup dry white wine
2 teaspoons smoked sweet paprika
1 bay leaf
2 whole cloves
salt to taste
black pepper to taste
2 cloves garlic, peeled and chopped
4 tablespoons unsalted butter, divided
2 onions, peeled and sliced
4 tomatoes, chopped
5 cloves garlic, peeled and minced
1 pound mussels in shell, scrubbed
2 teaspoons chopped fresh parsley
1 lemon, quartered

In a mixing bowl combine pork, wine
paprika, bay leaf, cloves, pepper,
salt and 2 cloves of garlic.
Cover and refrigerate 8 hours.
In a large saucepan, melt 2 tablespoons butter.
Saute onions, tomatoes and 5 cloves of garlic.
Cook gently until onions are soft;
add salt and pepper to taste.
Add musslels to the onion/tomato mixture.
Cover, and cook over high heat
until all clams have opened.
Meanwhile, drain the pork;
set marinade aside.
Heat the remaining 2 tablespoons butter
in a large frying pan over medium heat.
Cook pork until brown on all sides.
Stir in marinade, and cook until
there is very little liquid left.
Serve the pork, the clams in their shells,
and the onion mixture with boiled potatoes.
Sprinkle everything with parsley,
and garnish with lemon wedges.

Wednesday, December 1, 2010

Corn and Clam Chowder

A very good tasting chowder.
Creamy with just enough bite.
Easy to prepare in minutes time.
The hardest part is shucking the clams,
you could steam them in the microwave.

1 large onion, sliced
2 tablespoons unsalted butter
1 (17 oz.)can whole kernel corn undrained
2 dozen little neck clams
1 cup heavy cream
4 slices crisply cooked bacon, chopped
salt and freshly ground black pepper
1 tablespoon chopped fresh parsley

In a large skillet, saute onion
in butter until golden.
Add corn with liquid and cook 6 minutes.
Open clams, reserving their liquor.
Bring clam liquor to a boil with cream.
Puree onion, corn and cream mixture
in a food processor and return to boil.
Divide raw clam meat and bacon
among small soup bowls.
Add cream mixture and salt and pepper
to taste; top with parsley. Serve hot.

Burrito Sauce

I like to make my own sauce to
ladle over freshly made burritos.
Much better tasting than jar sauce.

1 1/2 tablespoons olive oil
1/2 tablespoon flour
1/8 cup chili powder
1 1/2 cups chicken stock
6 ounces tomato paste (1 small can)
1/2 teaspoon dried oregano
1 tablespoon ground cumin
1/2 teaspoon salt
1 tablespoon honey
1/2 cup sour cream

In a medium saucepan heat oil,
add flour, smoothing and stirring.
Cook for 1 minute. Add chili powder
and cook for 30 seconds. Add stock,
tomato paste, oregano, cumin, and salt.
Stir to combine. Bring to a boil,
reduce heat to low and cook for 15 minutes.
The sauce will thicken and smooth out.
Add the honey and sour cream and adjust
the seasonings if needed. Keep warm until
you're ready to ladle it over your wet burrito.

Pimento Cheese Spread

Pimento cheese spread is good on
any type of cracker or biscuit.
I like to stuff celery with it.
Stuff hard cooked or boiled eggs.

4 ounces cream cheese, softened
1 cup grated Cheddar cheese
1 cup grated Monterey Jack cheese
1/2 cup Real mayonnaise
some grated onion to taste
3 tablespoons finely minced pimento peppers
dash garlic powder or to taste
salt and pepper, to taste

In a mixing bowl combine cream cheese,
chedder cheese, and monterey jack cheese.
Stir in mayonnaise, onion, peppers,
garlic powder, salt and black pepper.

Oreo Cookie Dough Cookies

These are just about the best tasting
cookies I have had in a very long time.
With crushed Oreo cookies in the batter.
I think you will agree these are addicting.
Dunking one of these in milk is amazing!

2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
2/3 cup white sugar
1/2 cup brown sugar
1 cup butter, softened
2 large eggs
1 tsp vanilla extract
20 Oreo cookies, crushed

Preheat oven to 375 degrees F.
In a bowl mix flour, baking soda,
and salt, set aside.
In a medium bowl, cream butter
with white and brown sugar.
Mix in eggs and vanilla.
Add dry ingredients and
mix until just combined.
Stir in Oreo cookie crumbs.
Chill for 1 hour.
Grease cookie or baking sheets.
Drop cookie batter on sheet and bake
for 10-11 minutes
or until edges begin to brown.
They will still be quite soft
when you take them out of the oven.
Transfer to wire rack and cool.

Sawdust Spaghetti

You can add tomato sauce to this
but I like it with just bread crumbs
and a little extra-virgin olive oil.

1 pound thin spaghetti
1/2 cup bread crumbs
1/4 cup extra-virgin olive oil
3 tablespoons grated parmesan
1 teaspoon crushed red pepper flakes
1/4 teaspoon ground cinnamon
1 pinch oregano leaves, chopped
1 pinch salt or to taste
1 pinch black pepper

Bring a pot of salted water to a boil.
Cook the pasta according to box.
Reserve a 1/4 cup of pasta water.
Drain the pasta.
Meanwhile, add the rest of the
ingredients to a food processor.
Pulse until well combined.
Dump the crumb mixture into large skillet
set over medium-high heat. Cook,
stirring often, until the mixture is warm.
Add the pasta to the skillet.
Sprinkle a little of the pasta
water in and toss until coated.
Serve the pasta with a
drizzle of more olive oil.
Season with salt and pepper to taste.

Maple Glazed Carrots

These are very tender and tasty.
You can add some brown sugar to
sweeten them up but it's not needed.

1/2 cup water
salt to taste
4 cups peeled and sliced fresh carrots
1 tablespoon butter
3 tablespoons maple syrup
1/4 cup chopped pecans
Ground nutmeg or cinnamon (optional)

Bring water and salt to a boil
in medium saucepan. Add carrots.
Cover and cook over medium heat
for 12 to 15 minutes or until
carrots are tender. Drain.
Cover to keep warm.
Melt butter in saucepan over low heat.
Stir in syrup. Add carrots.
Cook until carrots are well glazed,
stirring constantly.
Serve topped with pecans.
Sprinkle with nutmeg or cinnamon
just before serving, if desired.

Kona Coffee Cookies

These are really good tasting cookies.
You could use any coffee, I used Kona.
You could ice these with coffee icing.

6 tablespoons unsalted butter
1/2 cup sugar
1 large egg
1 cup self raising flour
1/2 cup cornflakes, crushed
2 teaspoons instant Kona coffee

Preheat oven to 350 degrees F.
In a mixing bowl cream together the
sugar and butter until light and fluffy.
Beat in the egg and the flour,
add instant Kona coffee and cornflakes.
Place by the teaspoonful 2" apart on a
greased baking sheet.
Bake in oven 8 to 10 minutes,
remove to cool on wire rack.