Yummy Recipes

July -

Emilie's 'Smell of Baking Bread'

Emilie's Rosemary (and Garlic) Focaccia

• 1 package of yeast 
• 4 cups unbleached white flour (plus additional as needed)
• 1/4 cup good quality olive oil
• 2 1/2 teaspoons table salt
• 1 Tablespoon rosemary softened in 3 additional Tablespoons olive oil
• 2 cloves pressed garlic (optional)
• 1 tsp Kosher or coarse sea salt

In the bowl of a standing mixer, add yeast to 1 3/4 cups lukewarm water.  Let stand until creamy.  (If you're using Rapid Rise yeast, you can proceed without waiting.)

Add 4 cups of flour, 1/4 cup of oil, and table salt.  Using the dough hook, beat until smooth and best of all, sticky for 4-5 minutes.  The dough should just barely stick to your mixing bowl.  If it's too sticky, add additional flour one Tablespoon at a time. Stop the mixer and poke with your finger.  If it's not damp enough, turn the mixer back on and add water one Tablespoon at a time until dough is moist to the touch.

Transfer dough to an oiled bowl.  I let mine rise in my oven, but I preheat it for a minute first to warm the interior--make sure you turn it back off!  Cover dough with plastic wrap or a towel, and let it rise for an hour to an hour and fifteen minutes--until doubled.

While it's rising, add the rosemary to the 3 Ts of oil and give the rosemary time to infuse the oil with flavor.  Press the optional garlic cloves and add to the oil, as well.

When the dough has doubled, generously spray or oil a jelly roll pan (15" by 10" by 2") and gently stretch and press down the dough to fit.  Allow this to rise another hour until just even or a bit above the lip of your pan.  Preheat oven to 425 degrees, and as it preheats, make gentle indentations in your dough with your thumb.  Fifteen or so.  Don't worry, it won't deflate unless you're in a REALLY bad mood and you're taking it out on your bread.

Brush the rosemary/garlic oil--along with the rosemary and garlic--over the bread, allowing it to pool in the indentations.  Sprinkle with sea/Kosher salt and bake until golden for 20-25 minutes.  If you use the optional pressed garlic, the smell while baking will drive you wild.

Although focaccia is fabulous just as it is in the above photo--with a little olive oil mixed with herbs for dipping--it also makes the most wonderful sandwiches.  Slice a good-sized chunk horizontally, fill with sliced cheese (I like pepper jack for this) and chopped tomatoes.  Brush one interior side with a little light mayonnaise and grill in a panini grill.  Don't have one?  Pull out that old George Foreman grill you haven't used for awhile and use that instead.  That's all I do, and I never get tired of these sandwiches.

Focaccia also makes wonderful appetizers.  Toast, lightly covered with olive oil, mozarella, tomatoes, and the fruits of your imagination.

Enjoy!

Read Emilie's Blog for more fun things... like Grapefruit pie... REALLY... go ahead.. YOU try it first!

http://blog.emilierichards.com/

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June -

Stuffed French Toast

Karen posted this at my QuiltMashup Forum... it sounds SO GOOD!

"I'm always looking for different things to make for breakfast.  I have a few that I really like but this is my FAVORITE.  It's a variation of a stuffed french toast.  The amounts can be adjusted for more or less servings."

Stuffed French Toast

8 slices of Cinnimon Swirl bread
3 oz cream cheese
3 eggs
1/4 to 1/2 cup milk
1 teaspoon or so of cinnamon
1 Apple - peeled, cored and thinly sliced and quartered-sprinkled with s ome cinnamon
a couple handfuls of chopped walnuts or pecans
2 cups or so of granola - lightly crushed

Prepare apples
Put apples in small bowl and micorwave on high for about 2 minutes or just until softened

Assemble
Spread about 3/4 oz of cream cheese each on 4 slices of the cinnamon bread
On to cream cheese put 1/4 of the apples
Add a small handful of chopped walnuts onto the apples.
Top with remaining bread slices.
You should have 4 "sandwiches".

In small, shallow dish - A pie pan works well - mix the eggs, 1 teaspoon of cinnamon and the milk. 
In another shallow dish add the crushed granola

To cook:
Heat skillet or griddle.  Take each of the 'sandwiches' and dip in the egg/milk mixture coating all sides throughly and then dip in the granola coating both sides throughly and transfer to griddle. Cook until golden brown on both sides.

To serve sprinkle with powdered sugar and a small spoonful of whipped cream if desired.

NOTE - I don't have a photo of this!! So if you make it send me a picture!

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May -

Reese's Peanut Butter cookies and MORE

Denny in PA sent me these FAST desserts..

"These cookies are easy and delish.  I have made the peanut butter cookie from scratch and then tried them with Betty Crocker peabutter cookie mix.  I notice no difference in the cookie - the Reese's peanut butter cup is the thing that I taste. 

• Make the Betty Crocker cookie mix according to directions.
• Roll in balls to fit a mini muffin pan - ungreased.  Kind of like a miniature cupcake pan.
• Bake at 350 degrees for 10-12 minutes.
• When they come out of the oven press an unwrapped Reese's mini peanut butter cup in the center of each cookie.
• Cool for 10 minutes in the pan and then remove.

Another easy cookie/dessert is this.

• Fill a cookie sheet with mini pretzels - flat side down.
• Top each with an unwrapped Hershey kiss.
• Place in a 350 oven for 2-3 minutes to gently soften the Hershey kiss.
• Remove from the oven and place a M&M in the kiss, pushing down a little.
• I then place the whole pan in the freezer for a few minutes and viola, youare done.

Ok... everyone run out and get the ingredients.... thanks Denny!!

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April -

Apple Dumplings 1-2-3!

Barb C sent me this FAST Apple Dumpling recipe!

"it's a quick and yummie"

1 can cresent rolls
2 large apples cored and quartered

Wrap cresent roll around each piece of apple and place in 8X8 baking dish, greased. 
Top with 1/2 teaspoon cinnamon. 

In sauce pan bring to boil, 1cup of sugar, 1cup of orange juice and 1/2 cup of butter, remove from heat and add 1 teaspoon of vanilla extract

Pour over dumplings and bake at 350 degrees for 30 min till apple is tender and golden brown, enjoy with vanilla ice cream, BarbC

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I sent this onto Margi... because for some reason I thought she might like to make them.. and HOUR LATER I had photos!!!  This is what Margi said

"Here is my version and they were beyond yummy!  I used what I had in the house which was everything except crescent rolls so I used buttermilk biscuits and flattened them out then rolled 1/8 of an apple in them.  I think I'd peel the apples first as well but that may because I used Granny Smith's, skin kind of tough."

 

1 can cresent rolls,  (1 CAN BUTTERMILK BISCUITS)

2 large apples cored and quartered, (2 GRANNY SMITHS 1/8 PIECES TO ACCOMODATE BISCUITS)

(FLATTENED BISCUITS THIN THEN WRAPPED APPLES)

wrap cresent roll around each piece of apple and place in 8X8 baking dish, greased.

top with 1/2 teaspoon cinnamon. 

In sauce pan bring to boil, 1cup of sugar, 1cup of orange juice and 1/2 cup of butter, (I THINK I'D CUT THIS IN HALF AS THERE WAS A LOT OF JUICE LEFT, MAYBE NOT THO)

remove from heat and add 1 teaspoon of vanilla extract,

Pour over dumplings and bake at 350 degrees for 30 min till apple is tender and golden brown, enjoy with vanilla ice cream,

 

THEY WERE AWESOME!

 

Margi
http://maverickcrafter.blogspot.com/

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March -

Mini Cherry Cheesecakes

I'll bet many of you have eaten these little treasures at some event, the minis.. how cute are they!

Margi made these on Valentines day and took this awesome photo for me to share with you!  Marg's recipe is from the 'Best of Bridge' cookbook.

I looked online and didn't find that book with recipes to link to. So I hunted around and found that Bakerella had done a post on these and she has great photos!

So jump on over to the Bakerella site to get her recipe. She also has some nice nice photos.

ps.... don't you just want to pinch the cheeks of the dude at the end? I want him for a grandpa!

http://bakerella.blogspot.com/2007/11/super-easy-mini-cherry-cheesecakes.html

Thank you Marg for the Inspiration and the awesome photo!

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February -

Sausage Chowder

My friend Cindy in Memphis sent us this.. thank you Cindy!!!

1 lb. smoked sausage (halve lengthwise and slice thinly)
1 (32 oz) pkg. frozen hash brown potatoes, thawed
5 c. water
2 tsp. dry parsley
1 tsp. dry basil
1 tsp. salt and dash of pepper
1 (15.25 oz.) whole kernel corn (do not drain)
1 (15 oz.) creamed corn
1 (12 oz) evaporated milk
2 tsp. granulated chicken bouillon ( I use 2 cubes)

Brown sausage in dutch oven.  Add hash browns, water, and spices.  Cook until potatoes are tender.  (once it boils, I cook it about 15 minutes).  Mash them a little, but leave some cubes.

Add the corns, milk, and bouillon.  Cook another 10 minutes to blend flavors.  Stir often now, because it will stick.  Taste, and add more seasoning if needed.

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And Ada Lee sent this cake recipe. She told me

"My mother said she thought of  this recipe shortly after the canned frostings came out. She was always adding something to her boxed cake mixes. Hope you will try this."

Easy German Chocolate Cake

1 box German chocolate or any chocolate cake mix (I prefer the former)

Mix cake as directed on the box

Stir in one can Coconut Pecan frosting

Pour into a 9"X13" baking pan and bake as directed on the box. Cool and

frost with another can of Coconut Pecan frosting
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January - Cheese Tortellini Soup

My good friend Patty sent me this recipe and here is what she says about it...

"This is the only time the 'men' in our house eat Kale and they Love it.  Be sure and chop it into small pieces.  This makes a huge batch and has been a hit with lots of people!  Also, you might end up adding more broth, unless you like it chunky. Enjoy"

Cheese Tortellini with Cannellini, Kielbasa, and Kale Soup

2T olive oil
12 oz fully cooked low-fat smoked kielbasa sausage, thinly sliced (Healthy Choice or similar, we like Turkey)
1 onion, chopped
1 cup chopped fresh celery
4 cloves garlic, minced
1 1/2 T chopped fresh thyme
1/2 t crushed red pepper
10 cups low-salt chicken broth
4 cups chopped fresh kale
1 15-oz can Cannelloni beans, rinsed, drained
1 package fresh cheese tortellini (you know the flat ones where you peel back the lid in the produce section :)
Grated Parmesan or Asiago cheese

• Heat oil in a heavy large pot over medium high heat.
• Add next 6 ingredients and saute until vegetables are soft and kielbasa is brown- about 12 minutes.
• Add broth and bring to a boil.
• Stir in kale and cannelloni.
• Reduce heat to low and simmer until kale is wilted- about 4 minutes. 
• Add tortellini to soup.
• Simmer until pasta is just tender but still firm to bite- about 5 minutes.
• Ladle soup into bowls. Top with grated cheese.

Photo from Flickr ...

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2008

December - Turkey lentil soup

I sent out a 'cry for help' when making a soup recently... my favorite Betty responded with her turkey/chicken soup recipe.. it's next on my list to try!

Do you have some turkey or chicken in the freezer? Then get it out.. soups on!
 

1/2 cup dry lentils
1 small onion or leek (1/2 cup diced)
1/2 chopped sweet pepper red or green diced
1 clove garlic, minced
2 TBSP butter or margarine
5 cups chicken broth ( I use low fat low sodium)
1 1/2 tsp. snipped fresh basil or 1/2 tsp dry basil
1 tsp. fresh rosemary or 1/4 tsp. dry (crushed)
pepper
1 1/2 cup turkey or chicken
 1 1/2 cups sliced carrots
1/2 cup quick cook barley
1 16 oz can of tomatoes cut up

 

Rinse lentils, set aside. In dutch oven quick sauté onions, peppers and garlic in butter till soft. Stir in chicken broth, basil,oregano,rosemary,pepper and lentils. Bring to a boil, reduce heat and simmer covered about 20 minutes.
Stir in chicken or turkey, carrots, uncooked barley, simmer covered about 20 minutes till carrots are tender, stir in Undrained tomatoes, heat thru

 

enjoy
Betty

November - Pumpkin Poppy Seed Cookies

Denniele sent me her family's FAVORITE fall cookie to share! What could be better than Pumpkin and Pecans in a cookie? And look at that FABULOUS plate she has them on!

I'm waiting for this to come in the mail... hehe....

3/4 cup butter
1 1/3 cup sugar
1 egg
1 cup pumpkin
1/4 cup light molasses
1 tsp vanilla
2 ½ cups flour
1 tsp baking powder
1 tsp baking soda
1 cup chopped pecans
1/3 cup poppy seed

Cream butter and sugar.  Beat in the egg.  Combine pumpkin, molasses and vanilla. Add to the sugar mixture. 

Add flour, baking soda and baking powder to the mixture.  Blend in pecans and poppy seeds. 

Drop by teaspoon onto greased cookie sheets and bake 10 to 12 minutes in a 350 degree oven. 

If a test cookies is a little flat, add more flour.  Cool and then cover in an air tight container.

Update - The plate is from http://www.spiritsoftherocks.com/.... check out their awesome work!

October -Caramel apple fall cake:

Rachel told us about her FAMOUS Caramel Apple Fall cake and I'm so pleased she shared it with us! Not only does she promise it's a huge hit, but it looks easy too!

1 pkg. (2-layer size) French vanilla cake mix

1 pkg.  (4-serving size) jell-o vanilla flavor instant pudding

1 cup water

4 eggs

1/3 cup oil

3 medium granny smith apples, peeled, coarsely chopped

Topping -
20 kraft caramels, unwrapped

3 tbsp. milk

 

Preheat oven to 350°F. grease and sugar a classic 12-cup bundt pan.

 

Beat cake mix, dry pudding mix, water, eggs and oil in large bowl with electric mixer on low speed until blended. beat on high speed 2 min.

 

gently stir in apples and pour into prepared pan.

 

Bake 50 min. to 1 hour or until toothpick inserted in center comes out clean.
Cool 20 min.; remove from pan. cool completely on wire rack.
 
Microwave caramels and milk in microwaveable bowl on high 1-1/2 min., stirring every 30 seconds, until blended. Cool 10 min. until slightly thickened.
 
Drizzle over cake.  M y suggestions: do NOT use cake mix with pudding in the mix. totally changes the cake...for the worst.  {learned that the hard way!}  And to avoid a SUPER soggy cake...drizzle the caramel over the cake just before serving. I don't personally recommend using caramel ice cream topping for this...it's SO not the same!

September - Baked Lima Beans

When I put out the call again for Baked Lima Beans I hit the jackpot! Lots of you sent me links and several of you have made them... I even got a really neat recipe from Jeanna for one that is more of a meal. Thank you ONE AND ALL for searching the internet, going through your recipe boxes, AND calling relatives to get these for me!

I'm going to list two ...

First recipe is from Pam in Dover DE (waving Pam!) She told me this is her Grandma Gingrich's recipe for Baked Lima Beans and Grandma was was from central PA, so I think this might be most like what I remember!

1 lb dried lima beans
1/2 lb bacon
1 1/2 c ketchup
2 teaspoons yellow mustard
1/2 c brown sugar

-Soak the lima beans overnight according to the directions on the package. Rinse and drain.

-Fry the bacon til crisp, and crumble. (you can also just cut the bacon into bite-sized pieces and put it in to cook with the beans).

-Mix all the ingredients together, then add to the beans in a casserole or baking pan.

-Bake at 350 degrees for 1 1/2 - 2 hours. Keep an eye on them to make sure they don't get too dry. You can taste test while mixing the ingredients, to get the taste you like. Some people prefer them a little sweeter. Grandma's weren't very sweet.

We could always count on a big pan full of these at our family reunion each summer, and also at our family Christmas gatherings.

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Second is the 'More of a Meal'  bean casserole from Jeanna

 

Calico Bean Casserole

6 slices bacon, cooked & crumbled (reserve bacon drippings)

1 cup chopped onions

1 16oz can pork & beans

1 16oz can kidney beans, drained

1 16pz can lima beans, drained

1lb ground beef, browned and drained

1/2 cup katsup

1/2 cup firmly packed brown sugar

1 tsp dry mustard

2 tsp cidar vinegar

 

Saute onions in bacon drippings, or cook w/ground beef to save time.  Combine all ingredients in 2qt casserole dish.  Bake at 350 for 45 mintues.

 

I got this recipe out of The Farmers and Consumers Market Bulletin sent out in the state of GA.  I am sorry I do not remember the persons name that submitted it to The Bulletin.

 

Try this it is very good!!!

Jenna P in GA

Mid-August - Peach Pie!

Jan sent me this photo AND the recipe so I just NEW we need a Mid August  resident chef ... thank you JAN!!!  (ps.. I am still waiting for one to arrive in the mail box... are you SURE you sent it???)

Fresh Peach Pie

5 or 6 large peaches    
½ tsp. almond flavoring
1 cup sugar
3 Tblsp. corn starch
½ cup water
2 Tblsp butter

Peel peaches enough to fill a 1 cup measuring cup when crushed.

Add cornstarch to 1/2 cup of water.

Combine the crushed peaches, cornstarch mixture, and sugar; cook, stirring constantly until thick and clear. Add the butter and almond extract; set aside to cool.

Peel and slice the remaining peaches into a baked 9” pie shell.

Pour the cooled mixture over peaches and refrigerate.

For strawberry, use 1 qt. strawberries, 9” pie shell.
For blueberry, use 2 pints, 10” pie crust and 1½ times sauce.

August - Dirt Pudding

Our resident chef for August is Sue  with this yummy sweet Dessert. I just LOVE the name! I can see some of those gummi worms sticking in the top.. is that gross or what???... Hehe!!

The first photo is Sue's dessert, complete with visuals of oreos and reeses!

The second photo is from the jello site... it is their Oreo Sand and Dirt cups, had to find those worms.

ps - ANYTHING with a Reese Peanut Butter Cup is top dog in MY book of desserts!

Dirt Pudding

 

20 OREOS

2 T BUTTER

8 OZ CREAM CHEESE

16 OZ COOL WHIP

½ C PEANUT BUTTER

1½ C POWDERED SUGAR

1 PKG CHOCOLATE FUDGE INSTANT PUDDING

1 CUP MILK

15 MINI REESE PEANUT BUTTER CUPS

 

CRUST – CRUSH 16 OREOS AND MIX WITH THE 2 T MELTED BUTTER & PRESS IN PAN

 

LAYER ONE – MIX CREAM CHEESE, PEANUT BUTTER, ADD 1 C POWDERED SUGAR AND ½ THE COOL WHIP – LAYER OVER CRUST.

NEXT CHOP PEANUTBUTTER CUPS AND SPRINKLE ON LAYER ONE

 

TOP LAYER – BEAT PUDDING MIX FOR 2 MINUTES, ADD REMAINING POWDERED SUGAR & COOL WHIP –POUR OVER LAYER ONE. CRUSH REMAINING 4 OREOS AND SPRINKLE ON TOP.

YUM YUM

 

Sue

 

July - Summer Time Dessert

Our resident chef for July is Bev with this TOTALLY yummy and QUICK Summer Time Dessert for us... and note the cute table runner it's sitting on!

Sum Sum Summer Time - let's all sing!

1- large box vanilla pudding
1- 20 oz. can of crushed pineapple (undrained)
1 -small can mandarin oranges (dranined) optional
2 - boxes fresh strawberries sliced
1 - large container of cool whip
1 - store bought angel food cake

Mix first two ingredients together. Then add oranges and sliced strawberries.

Blend by hand. Add a large container of cool whip and fold in.

Next tear your angel food cake in 2-3 inch pieces and fold cake into mixture.

Refrigerate 2-3 hours.  Serve, makes a large bowl, and it's very refreshing.  Optional prep, mix first five ingredients together, chill, and serve pieces of angel food cake on the side.

June - Lemon Raspberry Streusel Muffins

Betty said "these are so good and you can use what ever berry is in season, I have even used cranberries"

So somebody make these QUICK... take a Photo (eating them would be even more fun!) and send me the PHOTO!!

Lemon Raspberry Streusel muffins
2 cups flour
1/2 C sugar
2 Tsp Baking powder
1/2 tsp. baking soda
1/2 tsp salt

8 oz lemon yogurt
1/2 cup oil
1 tsp grated lemon peel
2 eggs
1 cup fresh or frozen raspberries could also use blueberries or strawberries
if frozen do not thaw

Topping
1/3 cup sugar
1/4 cup flour
2 tbsp butter

heat oven 400 grease, 36 muffin cups or grease the bottom of 24 cupcake pan or use cupcake papers liners.  In large bowl combine first 5 ingredients mix well.

In small bowl combine next 4 ingredients mix well. Stir into the dry ingredients till just moistened gently fold in berries. Fill cups 3/4 full topping.

Topping - In a small bowl cut butter into the flour/sugar mixture making coarse crumbs, sprinkle over batter in cups. Bake 400 for 11 to 13 minutes cool 5 minutes and remvoe from pans best served warm.

May - Bread Pudding Cake

I really enjoy Marcy Goldman's newsletter, website and her blog. If you like to bake or EAT baking (hehe!)... head over to Marcy's site, www.BetterBaking.com, and take a napkin as you just MIGHT drool on the monitor!

I asked if Marcy would like to share a recipe for May and was TOTALLY delighted when she sent along this Bread pudding cake! Here is her write up on the cake and the recipe..thanks Marcy!

BetterBaking.com's Famous Bread Pudding Cake
Apples, raisins and dried cherries, along with a hot toffee sauce, make this bread pudding cake an easy delight. It is comfort food at its finest hour. Bake it, slice it and serve with the addictive sauce for a surprisingly decadent cake. You can use leftover challah or croissants for this recipe. This test cake went to a local writer's meeting for their Christmas party where it caused a stir sans proper punctation. I serve it for non occasions too...which make those times into occasions.

Bread Pudding Batter
1/2 cup unsalted butter
1 cup sugar
5 eggs, lightly beaten
1 cup heavy cream
1 cup evaporated milk
1 1/2 teaspoons ground cinnamon
1 tablespoon pure vanilla extract
1/2 cup raisins, plumped
1/2 cup dried cherries, plumped
2 cups finely diced apples
6-8 cups soft bread cubes, (such as challah or a rich white bread)
1 cup minced soft caramels

Warm Vanilla Toffee Sauce
5 tablespoons unsalted butter
2 tablespoons light brown sugar
2 cups confectioners' sugar
1 teaspoon pure vanilla extract
2 tablespoons, approximately, dark rum

Preheat oven to 350 degrees F. Generously spray a 9 or 10 inch spring form pan with nonstick cooking spray. Line the bottom with a circle of parchment paper. Place the pan on a parchment paper lined baking sheet.

In a mixer bow or food processor, blend the butter and sugar and then add in the eggs, heavy cream, evaporated milk, cinnamon, and vanilla, and process until blended.

Remove to a large bowl. Fold in the raisins, apples and bread cubes and toss gently to combine. Let stand 30 minutes and allow bread to soak up batter (pushing down cubes if they keep floating to the top). Fold in caramels. Spoon into prepared baking pan.

Bake for 55 to 70 minutes. Or until cake is browned on top and seems set.

To make the Warm Vanilla Sauce, melt the butter with the brown sugar over medium heat in a saucepan, and take off the heat. Add confectioners' sugar to the melted butter, with the vanilla and about 2 tablespoons of rum to make a pourable glaze. Add more rum if required.

Pour the sauce over the cake and allow to soak in before serving.

Serves 10-12

© This is a Marcy Goldman/BetterBaking.com original recipe
Printed here with permission from Marcy Goldman. For personal use only.

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April - Greek Quiche

Kim in Baton Rouge LA was so kind to be my 'Resident Chef' this month! She has give us a TOTALLY yummy Quiche, and a reason to try some NEW things.. like Greek spices and maybe some seafood.  Thank you KIM!! (ps.. this is the ACTUAL quiche Kim made, she took awesome photos!

Spinach and Mushroom Quiche

Whipping cream makes the eggs wonderfully light and fluffy and layering the cheeses helps keep the quiche ingredients from separating during cooking. This recipe is so versatile it is open to almost any kind of variation you can dream of. You can substitute almost any kind of cheese, meat or vegetable you’d like, even going meatless. Have fun with it. The possibilities are endless.

Yield – 1 deep dish quiche

1 refrigerated pie crust
1-2 tablespoons olive oil
2 tablespoons butter or margarine
6 oz portobello mushrooms
8 oz button mushrooms (or 1 small can sliced mushrooms, drained)
1 pkg (10 or 12 oz) chopped frozen spinach
4 oz finely diced ham or leftover chicken breast (can substitute deli ham)
1 can artichoke hearts, drained and sliced into sixths or coarsely chopped
1-2 cloves garlic (garlic lovers should use 2)
1 ¼ cup whipping cream
5 large eggs
½ teaspoon salt
1 teaspoon Cavender’s Greek Seasoning (or any brand of greek seasoning)
Small dash of ground nutmeg (required in all quiches by the quiche police!)
1 cup shredded Swiss cheese
2-3 oz crumbled feta cheese

Follow package directions regarding the refrigerated pie crust. They generally have to sit out for a period of time before unrolling and placing into the pie/quiche pan, but don’t let it sit unrolled for too long or it will be difficult to work with.

Clean mushrooms with a damp cloth, being sure to scrape the gills from the bottom of the portobellos. Chop/slice roughly (I like them somewhat chunky and they tend to disappear if too finely chopped). Cook the fresh mushrooms in olive oil and butter over a medium heat until all liquid they release is evaporated. This may take a while. (Canned mushrooms need no cooking.)

Meanwhile, cook frozen spinach in a non-stick pan coated with a little olive oil or cooking spray. Do NOT add water. Heat until spinach is separated and cooked until no longer wet. (Excess water is the enemy of your quiche!) When the spinach is done, add the diced ham or chicken to the pan and let it sit.

At this time I generally place the refrigerated pie crust in the pie/quiche pan and bake it for a few minutes but this is not mandatory. Be sure to follow the package instructions for pre-baking your pie crust.

To assemble the quiche, start with a light layer (approximately ¼ of the shredded Swiss cheese) on the bottom of the crust. Follow with a layer of half of the spinach/meat mixture, then sprinkle with another ¼ of the Swiss and half of the feta, crumbled. Next sprinkle the uncooked sliced garlic on top.

Next layer the artichoke hearts, spreading evenly, then the mushrooms, spreading evenly. Add another layer of ¼ of the Swiss cheese and the remainder of the feta cheese.

Add the remaining half of the spinach and remaining Swiss cheese and set aside.

In a medium-large bowl beat 5 large eggs with whisk. Add 1¼ cup whipping cream, salt, Cavendar’s Greek Seasoning and the dash of nutmeg and whisk well. A dash of hot sauce or Tabasco sauce is always appropriate with eggs, too, but is entirely optional.

Gently pour the egg mixture over the layered contents of the pie/quiche pan. Fill almost to the top but do not let it spill over. Let it sit for a minute so the egg mixture soaks to the bottom. (You can also jiggle the contents gently with a fork if you’re concerned about the egg reaching the bottom to the crust.)

If you are short on the egg mixture you can always make a little more using a ratio of 1 egg to ¼ cup of whipping cream OR you could add more ingredients, such as cheese. Just be sure the cheese has been covered by the egg mixture so it doesn’t overcook.)

If you have leftover egg mixture, use it for scrambled eggs the next day. (You’ll want to make scrambled eggs this light and airy every day!)

Bake at 400 degrees for up to 60 minutes. Ovens vary. I check mine after 45 – 50 minutes to be sure the top isn’t burning but it generally takes closer to an hour to be thoroughly cooked. To be safe just set the timer earlier and keep an eye on it. If you are using a regular (NOT deep dish) pie pan you will want to check sooner because the thinner quiche will cook faster.

The top of the quiche will be rather puffy, quite (evenly) browned and should not be jiggly when it is done.

Serve with a lovely salad.

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March

Marie has a 'Oh So Yummy' low fat Flan recipe.

for a creamier flan
1 can skim evaporated milk
1 8oz carton of eggbeaters
pinch of salt
pinch of cinnamon
1 teaspoon of vanilla
1/2 to 3/4  cups of sugar to make the caramel

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for a richer  & sweeter flan
1 12oz skim evaporated milk
1 14oz skim condensed milk
everything same as above
I do not add anymore sugar.

Caramelize granulated sugar, place it in a heavy skillet. cook over medium high heat 3 to 5 minutes or until sugar starts to melt.

Cook and stir with a wooden spoon until sugar is golden brown and completely melted.  remove from heat and quickly pour into an 8 inch round baking dish, tilting pan to evenly distribute sugar. 

In a medium bowl, stir together remaining ingredients. 
Pour over caramelized sugar. 
Place baking pan in a 13x9x2 baking pan.  Add hot water to the larger pan until water reaches halfway up the side of the smaller pan. 

Bake uncovered, about 45 minute or until a knife inserted in the center comes out clean .  Leave the oven door ajar until it cools down. 

Cover with a plastic wrap and chill before serving.  it great with homemade whip cream and fresh strawberries.

If you add a can of pumpkin to the mix it makes the best pumpkin flan in the world
Please enjoy - Maria

And if you are looking for a easy traditional Flan Recipe check out Epicurious  .. Get it HERE

February

It's time to make Yummies with all the love in your heart. Make them for your sweetheart, your family, your friends(waving here!!).  These are two recipes that I'm SURE have loads of love in them and NO calories...hehe!

And my favorite candy? See's nuts and chews!

PS... I don't think Margi's will feed 15 as I am SURE I can eat half of it myself!

pps.... send me a photo when you make it!

The Awesome Cake from Cindy (made for Dennis!)

1 Dark Chocolate cake mix (or any chocolate flavor cake mix)
1 can sweetened condensed milk
1 (12 oz) jar of caramel ice cream topping
1 pkg Heath milk chocolate toffee bits
1 (8 oz) CoolWhip

Prepare and bake cake in a 9X13 pan as directed on the box.

Punch holes all over the hot cake and pour the sweetened condensed
milk over the cake, and then the caramel topping.  Then sprinkle 3/4
of the package of Heath bits.  Let it cool completely.  I put mine in
the frig for an hour or two.  Spread CoolWhip evenly over the cake,
then sprinkle the remaining Heath bits over the top.  Refrigerate.

I make this a day ahead.  The longer it sits, the better it is.

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Croissant Cream Cheese Coffee Cake from Margi

Crust:
2 pkg. croissant rolls, refrigerated

Filling:
2 (8 oz) pkg. cream cheese
1 c. sugar
1 tsp. vanilla
1 egg, separated (save both yolk and white)

Topping:
1/2 c. sugar
1 tsp. cinnamon
1/2 c. walnuts

Unroll 1 package croissant rolls into ungreased 9 x 13 inch pan.  Mix cream cheese, sugar, egg yolk, and vanilla until blended.  Spread mixture onto croissant crust.  Top filling mixture with second package croissant rolls.  Beat egg white until stiff.  Spread on top of croissant rolls.  Mix sugar, cinnamon, and nuts.  Sprinkle over egg white evenly.  Bake at 350 degrees for 35 minutes.  Cut into squares and serve when cooked.  Serves 15.

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January Key Lime Pie

This is Alice Weingarten, chef at Alice's in Key West.... photo taken by Cindy Karp for The New York Times, read the article about Key West and Key Limes! I think when I get to Key West I'll be checking out Alice's place.. she looks like a FUN person doesn't she? And of course she makes authentic Key Lime Pie... yes.. I'm SURE she does!

Read up on Key Limes at Keylime.com

Here is an authentic Key Lime Pie from Nellie & Joe's. Nancy's sister loves Key Lime pie, bakes, AND used to live in Florida, so this must be good!  -Nellie & Joe's website -  http://www.keylimejuice.com/

9" graham cracker pie crust
14 oz. can of sweetened condensed milk
3 egg yolks (whites not used)
½ cup Nellie & Joe's Key West Lime Juice
Combine milk, egg yolks and lime juice. Blend until smooth. Pour filling into pie crust and bake at 350º for 15 minutes. Allow to stand 10 minutes before refrigerating. Just before serving, top with freshly whipped cream, or meringue, and garnish with lime slices.

"Faux" Key Lime Pie from Donna B

1 small box vanilla (cook) pudding
1 small box lime Jell-O
1/4 cup sugar
2 cups water
Mix dry ingredients in a 2 quart saucepan. Add water slowly stirring until
smooth; cook to a full boil.
ADD: 2 T. fresh lime juice
         1 t. zested lime rind
Put into a large bowl and let cool.
FOLD IN: 2 1/2 cups Cool Whip
Put into a 9 oz. (Keebler 2 extra servings) purchased graham cracker crust
and chill for at least 3 hours.  Garnish with additional Cool Whip.  May
also add more lime zest. Enjoy!! - Donna B.

Comments

[Jay]

I am looking for a creamed spinach recipe my aunt used to make. I think it was from the Best of Bridge recipes. I'd really appreciate it if someone would be willing to share the recipe, if they have it.

[Leah Simmons DeCapio]

Hello! I am the person who made the plate displaying the "Pumpkin Poppy Seed Cookies!" If you would like to put any contact info for me, I would GREATLY appreciate it! Thanks for the great feature!

Leah Simmons DeCapio
www.spiritsoftherocks.com
decapleah@msn.com
PO Box 305, Glen Haven, CO 80532
970-586-0920

Visit our gallery: LEAH's, in "downtown" Glen Haven, CO (7 miles north of Estes Park). 970-586-3831, www.leahshop.com

[shirley]

wow I just found this page someone else listed, I will try alot of these recipes.
thanks shirley

[Lynda Weingart]

Ingredients for baked lima beans:
2 lbs dried lima beans
1 lb bacon or ham diced
1/2 cup molasses
2 cups ketchup
1 lb box dark brown sugar
1 large diced onion

Directions

Wash beans, pick out any bad ones. Soak beans overnight.

Cover with clean water about 1" over beans. Bring to a boil and reduce to simmer. Cook until just almost tender then drain.

Add all other ingredients and bake in 350 degree over until done, about 2 or 3 hours.

[Jackie]

I can't believe you are showing me all of these gorgeous, yummy, larapin' good recipes when I just went on a serious diet!! But....I am keeping them for special occassions ( like maybe sunday afternoons, Tuesday evenings - you get the picture!) Can't wait to try them all. Thanks.

[scrappy]

The flans look yummy. How much sugar do you use for carmelizing?

[Lynda Cathey]

I love See's Chocolate, every year my Daughter gets me a box of nuts and chews,,,,boy could I use a box right now

[Roni]

I can vouch for the Nellie & Joe's recipe. It's one I've used...and I get the key lime juice from the meat market around the corner from my house. Also, I've used the key lime juice from our tree in the backyard!!! Mmmmmmm...such a treat!

[Karen Martin]

I"m armed with my bottle of key lime juice and ready to get on this recipe! Sounds sooo good and a nice bread from the holiday treats.