Cranberry-Raisin Nut BreadDecember 22, 2009 in Food and Drink, Recipes Cranberry-Raisin Nut Bread
1 1/2 C. all-purpose flour
3/4 C. packed light brown sugar
1 1/2 tsp. backing powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 C. coarsely chopped fresh or frozen cranberries
1/2 C. golden raisins
1/2 C. coarsely chopped pecans
1 tbsp. grated orange peel
3/4 C. Milk
3 tbsp. butter, melted
1 tsp. Vanilla
- Preheat overn to 350ºF. Grease 8 1/2 x 4 1/2 -inch loaf pan.
- Combine flour, brown sugar, baking power, baking soda, cinnamon and nutmeg in large blow. Stir in cranberries, raisins, pecans and orange peel. Mix eggs, milk, butter and vanilla in small bowl until combined; stir into flour mixture just until moistened, Spoon into prepared pan.
- Bake 55 to 60 minutes or until toothpick inserted into center comes out clean. Cool in pan 15 minutes. Remove from pan to wire rack; cool completely. Store tightly wrapped in plastic wrap at room temperature. Serve with Cranberry-Orange Spread. Makes 1 loaf.
Cranberry Orange Spread
1 package (8oz.) cream cheese, softened
1 package (3oz.) cream cheese, softened
1 container (12oz.) cranberry-orange sauce
3/4 C. chopped pecans
Combine cream cheese and cranberry-orange sauce in small bowl; stir until blended. Stir in pecans. Store in refrigerator. Makes about 3 cups spread.
Peanut Butter LOVERNovember 7, 2009 in Food and Drink, Recipes
I have a passion for Peanut butter and believe it or not, November is Peanut Butter Lovers Month. I have no pretense about my love of peanut butter. As any true PB lover will tell you, the purest way to eat it is always directly out of the jar. I have become an advocate for Adam’s PB because it’s only ingredient is peanuts and besides that I can buy it extra large at Costco. When I travel, I carry a Tupperware container filled with it and two plastic spoons (in case one breaks). I had it confiscated at airport security one time for having too large of a container in my carry-on. It was heart breaking. Come on! Peanut butter’s not a liquid. :( Besides on my spoon, I love it with a cup of coffee, on apples and bananas, a dob on my chocolate ice cream or chocolate pudding – well, with anything chocolate of course. I keep an emergency jar at the office just in case I need an afternoon fix. One of my favorite cookie recipes of all time is Chocolate No-Bake Cookies because of the classic pairing of chocolate and peanut butter. Whip up a batch this month!
A Good Day to Celebrate!October 27, 2009 in Crafts, Creativity, Recipes, Staff
October 27 is Caramel Apple Day and there is no better way to celebrate than with some yummy caramel apples. We've had the privilege of sampling Jackie's apples on a few occasions and we can attest to their deliciousness!
Caramel Apple Recipe
6-8 Small to medium clean, tart, apples (Apples from the store usually have a waxy finish that needs to be washed clean. Dry very well; caramel will not stick to a wet apple.)
Combine all ingredients in a heavy saucepan. Cook on medium heat-- a too hot burner will scorch easily. Stir mixture constantly, scraping the bottom often. Do not walk away from the cooking caramel!! If you use a candy thermometer heat to 240 degrees or when tested in cold water to firm ball stage. When mixture hits the right temperature, add 1 tsp real vanilla stirring quickly.
Dip clean apples in caramel and place on parchment paper. The apples will not stick to parchment paper which is a very good thing. You will have a little caramel left in the bottom of the pan that you can not dip into so I drizzle this caramel over the already carameled apples for a little extra goodness.Enjoy!!
Can I get your Recipe?August 30, 2009 in Crafts, Creativity, Quilting, Recipes
Whenever I make my (almost) Homemade Salsa, I get yummy responses and inquiries about my recipe. I almost prefer they don’t ask me, because then I have to reveal my shortcut, cheater secret and they realize it’s not exactly homemade.
Chop up and add fresh avocado, tomatoes and cilantro. (In my opinion, all that chopping qualifies this recipe as almost homemade) Squeeze the juice from a fresh lime and stir. Lime is the secret ingredient that makes it taste fresh and tangy and keeps the avocado from turning brown. Now don’t let anyone spill on your new Salsa Tablecloth!
Cheery CherriesJuly 19, 2009 in Food and Drink, Recipes
It’s Cherry Pickin’ Season here and one of our favorite local pastimes is to visit Greenbluff Orchards for the Annual Cherry Festival. I’ve been out picking with the little girls and it’s entertaining to see how many more of them make it into their mouths rather than in the bucket. Even if you don’t get a chance to pick your own, there are ample at the local produce stands and the grocery store.
I found a great recipe from Taste of Home for a “Cheery Cherry Crisp” that you might give a try. When you dish this one up, don’t forget to dollop with a large scoop of vanilla ice cream and top with a cherry (of course!). Decorate your table with a painted terracotta bowl that you embellish with red glass “cherries” and tin leaves, or have your own Cherry Festival by posting our “A bowl of Cherries” desktop background on your computer screen.
- 3 1/2 cups frozen pitted dark sweet cherries, thawed
- 3/4 cup sugar, divided
- 2 tablespoons cornstarch
- 1 cup chopped fresh or frozen rhubarb, thawed*
- 2 tablespoons minced fresh basil
- 1/2 cup all-purpose flour
- 1/2 cup quick-cooking oats
- 1/4 cup packed brown sugar
- 1/4 teaspoon salt
- 1/4 cup reduced fat stick margarine
- Drain cherries, reserving juice. Add enough water to measure 1/2 cup. Set cherries aside. In a microwave-safe 8-in. square baking dish, combine 1/2 cup sugar, cornstarch and reserved juice until smooth. Microwave, uncovered, on high for 3-4 minutes or until thickened, stirring occasionally. Gently stir in the rhubarb, basil, reserved cherries and remaining sugar.
- In a bowl, combine the flour, oats, brown sugar and salt. Cut in margarine until mixture resembles coarse crumbs. Sprinkle over cherry mixture. Bake, uncovered, at 350 degrees F for 30-35 minutes or until golden brown.
If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutritional Analysis: One serving (1/2 cup) equals 229 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 115 mg sodium, 50 g carbohydrate, 1 g fiber, 2 g protein.
The Perfect EveningJuly 16, 2009 in Food and Drink, Friendship, Recipes
You know how when you’re watching a movie and a group of people are dining outdoors in a lovely setting, eating wonderful food, laughing and drinking wine and it all looks so ideal? Then you dream about doing something just like that (but without having to do all the work that goes with it). That’s exactly what I got to do this weekend. A local Winemaker and Chef pooled their talents together to present the most magnificent meal to 10 very lucky people. We started at the Tasting room at Townshend Winery before we headed up to winemaker’s home to enjoy an incredible meal paired with a chosen wine for each course. With a clinking of a wine glass at the beginning of each course, the chef and winemaker introduced and described the upcoming dish and wine. To top it all off – it was a warm and glorious evening, set on top of Greenbluff, with a panoramic view enhanced by a gorgeous sunset. I couldn’t resist taking some photos of the food. It was all so perfect, that even the mosquitoes and bees even left us alone. Now that I’m describing it, I feel like I was in a movie!
Sweet & Pink Popcorn Crunch RecipeFebruary 1, 2009 in Food and Drink, Recipes
- 24 cups popped popcorn (unsalted, no butter)
- 3 cups white chocolate wafers, melted
- 2/3 cup finely crushed candy cane (use up your leftovers from the Christmas holiday)
- Pop 24 cups of popcorn (1/2 cup of unpopped popcorn yields approximately 10 cups of popped popcorn.)
- Put candy canes into a food processor and finely crush. Or put candy canes into a zip lock bag and crush with a meat tenderizer or small hammer.
- Melt dipping wafers following the package instructions.
- Put popcorn into a large bowl.
- Add melted dipping wafers to popcorn and stir to coat.
- Add crushed candy canes and gently mix.
- Spread popcorn mixture onto wax-paper lined cookie sheets.
- Place cookie sheets in frig for approximately 30 minutes or until coating hardens. Remove from frig/freezer and break into medium-sized pieces.
- Store in airtight container in a cool, dry place for up to 1 week, or in the freezer for up to 6 weeks.
Make 24 cups of popcorn.
We have two new "lovely" Valentine's e-cards. No time to mail cards to everyone you're feeling fondness for? This is a super easy way to spread the love!
Best Carrot Cake EverNovember 13, 2008 in Recipes
Jackie loves to bake and aren’t we lucky? This is one of her favorite recipes and I can vouch for its deliciousness!
Best Carrot Cake Ever!
6 cups grated carrots
1 cup brown sugar
1 cup raisins
1 1/2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup crushed pineapple, drained
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
4 teaspoons ground cinnamon
1 cup chopped walnuts
- In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
- In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
- Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.
Cream Cheese Frosting
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
- In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.
Pumpkin BreadOctober 31, 2008 in Recipes
Mix pumpkin, oil and sugar. Add other ingredients. Grease and flour pans.
Makes approximately 3 loaves.
Baking Experiment Ends WellOctober 15, 2008 in Recipes
My maternal instincts were running high and I decided to send some homemade cookies to Murphy at school. I sent him a dozen and brought the rest to the office. I wanted to eat some too and decided to experiment with creating a semi healthy version of the classic oatmeal cookie. After I got the thumbs up at the office, (and I clearly liked them since they made up the entire contents of my dinner the night before) I thought I should write up the recipe so I could share it with you. Of course by the time I had arrived at that decision there were only three cookies left. I nabbed them for Tom to take a quick photo.
Apple Cranberry Oatmeal Cookies
1 cup butter (2 sticks)
1 rounded cup brown sugar (packed firm)
1 tsp vanilla
1 1/4 cup whole wheat flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
3 cups rolled Oats
1/2 cup chopped dried cranberries
1 medium Granny Smith apple (finely chopped)
Heat oven to 350 F.
Beat together butter and sugar until creamy.
Add eggs and vanilla; beat well.
Add combined flour, baking soda & powder, cinnamon and salt.
Mix in oatmeal.
Fold in cranberries and apples.
Drop rounded tablespoonfuls onto cookie sheet.
Bake approximately 12 minutes.
I highly recommend having a couple when they’re warm as a reward for your baking efforts!
You say “To-mayto,” I say “To-mahto”September 4, 2008 in Recipes
We are ending our summer with cool temperatures which is certainly pleasant, but I sure hope it doesn’t interfere with my anticipated Tomato harvest. I do confess that I personally didn’t plant any myself this year – but I have an empty basket and I’m eager to receive any surplus that my zealous gardening friends may have to offer. I got to taste test this savory recipe from my friend Terri and now I can’t wait to try it. If you’ve got some ripe tomatoes, I recommend that you give this simple recipe a try. It makes for a tasty side salad.
3 large tomatoes, thickly sliced
1/3 c. olive oil
1/4 c. red wine vinegar
1 tsp. salt
1/4 tsp. pepper
1 clove garlic, minced
2 tbsp. fresh onion, finely chopped
1 tbsp. chopped fresh parsley
1 tbsp. fresh basil (or 1 tsp. dried)
Place tomato slices in a large shallow dish. Combine remaining ingredients in covered jar and shake well. Pour over tomato slices. Refrigerate until well chilled.
14 Things to do before Summer is overAugust 15, 2008 in Books, Food and Drink, Friendship, Recipes, Resolutions, Travel, Well-Being
- Loose the swimsuit weight - ha!
- Sit in the canoe by the waterfall at Horseshoe Lake and sip Lemon Drops
- Get one of those European Pedicures that Carolyn keeps raving about
- Have an old fashioned picnic with fried chicken, potato salad and strawberry jello (wow, that one brings me back to my childhood)
- I need at least four more “floats” in the pool. Crystal, come on over!
- Be the willing recipient of all the homegrown tomatoes and zucchini that I’m offered by my zealous gardening friends.
- Finish up my fun summer reading before they're due back to the library. Currently enjoying Nancy Martin's Blackbird Sisters Mysteries including, "Cross your Heart and Hope to Die," "Have your Cake and Kill Him Too," "A Crazy Little Thing called Death."
- Take a ROADTRIP to Seattle to see the Mariner's play. (and win, hopefully - however, I hear you can get tickets cheap)
- Have an old-fashioned double scoop chocolate ice cream cone. If I'm going for all those calories, it's gotta be chocolate.
- Drive up to Greenbluff to pick ripe Peaches. Just slice the peaches, sprinkle with powdered sugar and arrange in pre-baked pie crust - Yum!
- Talk Murphy into a day at Silverwood Theme Park to get soaked on the Thunder Canyon water ride. (forecast is 100 degrees on Sunday)
- Go up to Priest Lake, lay on the beach and watch the Meteor Shower on August 18
- Throw the final pool party of the season - but make it easy - Pizza and beer!
- Meet girlfriends at Anthony's to watch the Falls from the patio - if I leave right now, I can make it for the earlybird dinner special.
What's on your List? Write up 14 ideas and do AT LEAST 3 of them.
(Not-So) HUMBLE PIEJuly 28, 2008 in Recipes, Travel, Well-Being
I just finished a glorious week at the lake. Most of the week was about reading novels, easy hikes, tooling around the lake and laying in the sun.
However, I did have a birthday party for my good friend Lynn while I was there and she requested a Birthday Pie instead of cake. The last thing I did before driving up to the lake was pick raspberries from my backyard patch and pick up a box of fresh peaches. I brought up Betty Crocker’s peach pie recipe for inspiration. (you can always count on good old Betty Crocker for a reliable recipe for basic baked goods) I added raspberries to the recipe.
I asked Murphy and Anna to pool their baking talents with me to put together the pies on party day. Peeling and slicing peaches takes a little time, but who cares when you’re at the lake – it becomes a fun activity. We had a blast making them and even though I left evidence of juicy run-over on the bottom of the condo oven, they turned out luscious looking. In fact Dan, (official lake photographer) couldn’t resist snapping a shot of them right out of the oven.
A few hours later, we finally all gathered together to sing “Happy Birthday” and cut into the pies. The crowd started flooding us with compliments and we recieved so many “Hmmmm’s” and “yum’s” that we almost started to believe that we had actually invented pie.
Pastry for Two, Two-Crust Pies
1 1/3 cup sugar
2/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
8- 9 large sliced peaches
3 cups raspberries (drained)
2 teaspoons lemon juice
2 tablespoons butter
1 egg white
- Preheat Oven to 425 degrees. Prepare pastry. (I used the (almost homemade) kind you purchase premade, but needs to be baked)
- Mix sugar, flour and cinnamon in large bowl. Stir in peaches, lemon juice and add raspberries last. Turn into pastry-lined pie plates. Lay out top crusts and baste with egg white. Sprinkle with sugar and cinnamon. Cut into strips to make lattice for top of pie. Place lattice strips on top of pie, trim off excess and flute edges. Dot butter in openings between lattice strips. Cover fluted edge with 2-3 inch strips of aluminum foil to prevent excessive browning.
- Bake about 45 minutes or until crust is brown and juice begins to bubble through. (Line bottom of oven with foil to prevent mess) Cool in pie plate on wire rack. Serve with vanilla ice cream and a big (not-so humble) grin!
Pomegranate Cosmo RecipeFebruary 21, 2008 in Friendship, Recipes
Mary Ann from Oregon sent the following sweet little message:
LOVE YOUR BLOGGING DEBBIE..BUT PLEASE.....YOU LEFT OUT THE POMEGRANATE...COSMO RECIPE.....THANKS..WE CAN'T WAIT...and what fun you had..thanks for sharing..our slumber party....in June....we have done it..since we were 5...and now we are 60..hee hee...old friends are the best gifts we give ourselves..thanks...
Pomegranate Cosmo Martini (according to Debbie)
1 1/2 jigger Absolut Vodka
1 jigger Triple Sec
a few drops lime juice
approx 1/2 cup pomegranate/cranberry juice blend
Combine all ingredients and shake like crazy in a Martini shaker
Pour into extra large Martini glass
Add a wedge of lime and serve!
Christmas Party Recipes - Part 2December 14, 2007 in Christmas, Recipes
Hot Crab Dip - Oven: 375º
Makes about 2 1/2 cups dip
1 pkg (8 oz.) Cream cheese, softened
1/4 c. Grated parmesan cheese
1/2 c. Green onions, thinly sliced (1/4 c. for mixture; 1/4 c. for garnish)
1/4 c. Mayonnaise or salad dressing
1/4 c. Dry white wine
2 tsp. Sugar
1 tsp. Ground mustard (dry)
1 clove Garlic, finely chopped
1 can (6 oz) Crabmeat, drained, cartilage removed and flaked
1/3 c. Sliced almonds, toasted
Assorted crackers or sliced raw vegetables for dipping
Heat oven to 375º.Mix all ingredients except crabmeat, almonds, and crackers in medium bowl until well blended. Stir in crabmeat.
Spread crabmeat mixture in ungreased 9" pie plate, or shallow 1-quart casserole. Sprinkle with paprika, almonds, and green onions.
Bake uncovered 15-20 minutes or until hot and bubbly. Serve with crackers, veggies, or a sliced baguette.
Peach Cobbler - Oven: 350º
Melt 1 cube butter in loaf pan.
Stir in 1 c. flour and 1 c. sugar
Add 1 c. milk and stir well.
Add large can of drained peaches.
Bake 1 hour at 350º.
Let set for a few minutes.
Serve with a scoop of vanilla ice cream sprinkled with cinnamon.
Christmas Party Recipes - Part 1December 12, 2007 in Christmas, Recipes
Whenever I plan a menu for a group, I strategize about how I can get it all done and not wear myself down for party time. I like to choose some recipes that can be made ahead of time – so I can spend several hours before the party doing all the last minute preparations and put my make-up on! My strategy for this menu was to make the Chicken Divans and Brown Bread the weekend before the party and put them in the freezer. (Just remember to start thawing the day before!)
I baked the Hot Crab Dip right before guests arrived, but put it all together the night before so I just had to slip it in the oven. I mixed up the Cobbler before the guests arrived – but then put it in the over right after the Divan came out of the oven. Here’s the Divan recipe and Brown bread recipe that I’ve been using for years.
Bob's Brown Bread - Oven: 350º
2 1/2 c. Whole wheat flour
1/2 c. White flour
1/2 c. Powdered Milk
1/2 c. Brown Sugar
1 tsp. Salt
2 tsp. Soda
2 c. Milk
Heat oven to 350º.
Grease and flour two medium-size loaf pans.
In large mixing bowl, mix together all dry ingredients.
Add milk and mix until well blended.
Bake at 350º for 30-35 minutes or until toothpick inserted into center of loaf comes out clean.
Chicken Divan - Oven: 350º
4 Whole boneless, skinless chicken breasts (generally packaged chicken breasts are 1/2 of the breast so use 8)
Cook in salted water one hour
Chop chicken into chunks and place in buttered casserole dish with 2-3 cups of chopped broccoli.
2 cans Cream of chicken soup
1 c. Mayonaise
1 tsp. Lemon juice
1 tsp. Curry powder
Pour over chicken/broccoli.
1 c. Shredded cheddar cheese
1/2 c. Buttered bread crumbs
Sprinkle with parmesan cheese.
Bake at 350º for 45 minutes; longer if refrigerated.
Friday, I’ll post the Hot Crab Dip and Peach Cobbler Recipes.
Tortilla Soup – “Dinner & Dancing!”October 22, 2007 in Recipes
Stormi’s Chicken Tortilla Soup
3 Cans Assorted Black, Kidney, Pinto Beans (drain)
1 16oz. Can Corn (drain)
1 lg. Can Stewed Tomatoes
2 c. Cooked and Chopped Chicken
1 pkg. Taco Seasoning
1 pkg. Chili Seasoning
Salt & Pepper to taste
Heat on stovetop until flavors blend and beans are tender.
Shredded Jack & Cheddar Cheese
Dollop of Sour Cream
Serve in a Big Soup Bowl.
Enjoy and Thank You Stormi!
Feel-good Treats for Monday Morning!October 8, 2007 in Recipes
I followed a recipe from the HARVEST BAKING magazine by Land O’ Lakes to make some yummy Cherry Scones for a Monday morning Staff meeting. They turned out well (at least in my humble opinion) and they really looked so pretty with almond slivers on them. So, right before our meeting I asked Tom to take a photo of them on one of our new platters. The Mushroom Platter takes on another look with the purple cloth on it. Here’s a link to the Platter on our site. (I ordered one for a gift too!)
Sour Cream Cherry Scones
Preparation time: 20 minutes • Baking time: 25 minutes • 16 scones
- 1/4 cup sliced almonds
- 1 tablespoon sugar
- 2 1/2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup Land O Lakes® Butter, softened
- 3/4 cup Land O Lakes® Sour Cream
- 1 egg
- 1/2 teaspoon almond extract
- 2/3 cup dried cherries*
Heat over to 375º F. Combine all topping ingredients in small bowl; mix well. Set aside.
Combine flour, sugar, baking powder and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
Combine sour cream, egg and almond extract in small bowl until smooth. Stir into flour mixture just until moistened. Stir in cherries.
Turn dough onto lightly floured surface; knead 8 to 10 times until smooth, adding small amount of flour, if necessary.
Divide dough on half. Pat each half into a 7-inch circle. Place 2 inches apart onto large ungreased baking sheet. Sprinkle topping evenly over dough. Score each half into 8 wedges; do no separate. Back for 25-30 minutes or until scones are lightly browned. Cool 15 minutes; separate scones. Store leftover scones in container with tight-fitting lid at room temperature.
*Substitute 2/3 cup sweetened dried cranberries.
(I found dried cherries with bulk nuts, etc)
Summer HarvestSeptember 6, 2007 in Recipes
This is the time of year in Spokane, when our local gardeners are harvesting an abundance of Cucumber and Zucchini Squash. It almost seems they are begging friends, neighbors and co-workers to help take them off their hands. Kathy is one of our most prolific vegetable gardeners. When she's not creating art, apparently she's attending her garden. I thought it would be timely to share a couple of our favorite recipes to help unload some of these excess veggies.
Debbie's Zucchini Bread
- 3 eggs
- 1 tsp. Baking soda
- 1 C. oil (I use light olive oil)
- 3 C. Flour
- 2 1/2 C. sugar
- 3 tsp. cinnamon
- 2 C. grated Zucchini
- 1/2 tsp. baking powder
- 1 tsp. salt
- Chopped walnuts
Beat eggs and add oil. Add sugar slowly. Mix in zucchini and vanilla. Add sifted flour, salt, baking soda, baking powder, cinnamon. Stir in nuts.
Prepare loaf pans with Pam spray and coat with flour. Bake a 325 degrees for approximately 70 minutes. Test with toothpick for doneness. Makes 2 loaves.
Jackie's Cucumber Salad
- Cucumbers, thinly sliced
- 1 small white onion, thinly sliced
- 1 cup white vinegar
- 1/2 cup water
- 3/4 cup white sugar
- 1 tablespoon dried dill, or to taste
Toss together the cucumbers and onion in a large bowl. Combine the vinegar, water and sugar in a saucepan over medium-high heat. Bring to a boil, and pour over the cucumber and onions. Stir in dill, cover, and refrigerate until cold. This can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for a least 1 hour.
Cherry Pickin' GoodJuly 16, 2007 in Recipes
I woke up this morning with a sore shoulder and arm. It was Monday morning and I didn't work on art all weekend long. So,why is it hurting? Oh, that's right - I went cherry picking yesterday. We have a "darling" little Orchard community called Greenbluff not far from where I live and it's cherry pickin' time. I went with some friends and we loaded up on cherries - the sour pie kind and and sweet eatin' kind.
After a very hot afternoon in the orchard and a quick swim to cool down......I made a cherry pie to bring into the office today. (When I was picking away - it had sort of slipped my mind that I was going to have to pit all these cherries!)
I relied on good old Betty Crocker for my recipe which was basically -
6 cups pitted and drained pie cherries (they go down a lot in size after they are pitted)
1 1/3 cup sugar
1/2 cup flour
2 Tablespoons butter dotted on filling
(Make or buy the crust that's ready to roll out and bake - I confess, that's what I did)
I baked for 30 minutes at 450 degrees (crust was a touch dark- maybe 425 would have been better) and 15 minutes at 350 and it seemed to come out all right.
The staff said it was pretty good - but some vanilla ice cream would have been nice.
Oh, and take two Advil for the shoulder ache.
Easy Stuffed MushroomsJanuary 3, 2007 in Recipes
Easy Stuffed Mushrooms
30 mushrooms (remove stem)
1 package cream cheese
1 can fancy minced clams
1 Tablespoon onion flakes
1 teaspoon fresh ground pepper
1 teaspoon salt
Soften cream cheese and mix all ingredients together. "Stuff" mushrooms with cream cheese mixture. Sprinkle with paprika. Bake on cookie sheet at 350 degrees for 15 minutes. Serve hot.
Easy Lasagna RecipeDecember 2, 2006 in Recipes
Debbie's Easy Lasagna
This is great for a group because you can make it ahead. Consider making enough for a couple of dinner parties at one time. I just get the stuff and put it together, so I don't have exact portions of the ingredients. It's certainly not gourmet - but it always turns out tasty.
Lean Ground beef
One can each of mushrooms and sliced black olives
2% Cottage Cheese
package of Swiss cheese
package of Mozzarella cheese
Jars of Spaghetti sauce (I like Prego)
- Cube Swiss and Mozzarella cheese
- Cook lasagna noodles until al dente. Rinse and let cool.
- Fry ground beef in large pot and drain off extra fat.
- Add spaghetti sauce, mushrooms and olives to the ground beef and heat to a simmer.
- Alternate and layer the spaghetti sauce, lasagna noodles, cottage cheese, mozzarella cheese and Swiss cheese in casserole dish (usually about three layers of sauce and two layers of all the other ingredients seems to take you to the top of the dish).
- Sprinkle Parmesan Cheese on top.
Bake at 375 degrees (for 1 to 2 hours! - Ha!) Serve with a green salad and garlic bread for a satisfying and simple-to-make dinner.
Cranberry Yams RecipeNovember 26, 2006 in Recipes
Cranberry Yams (from Tamy, my hairdresser)
Butter or Pam a medium size casserole dish.
Toss together the yams and cranberries in the casserole dish
Mix separately the butter, oatmeal, flour, brown sugar and cinnamon
Mix half the mixture in with the yams and cranberries
Spoon the rest on top, dot with butter
Bake in preheated 350 degree oven for 35-40 minutes