Cocktail Pizzas

Published on January 23, 2015 by carol lou

This recipe was one of my mothers favorite recipes. I think because you make them ahead and you can also freeze them. I know that she always had these on hand in the freezer for a spur of the moment appetizer, light lunch or to serve with soup for dinner. I remember having these when I was growing up, I am sure you too have certain foods that you remember your mom serving when you were growing up. I wonder what recipes my children will remember from their childhood. My bet is macaroni and cheese, potato casserole and beef stroganoff.

Cocktail Pizzas

2015-01-22 13:43:17

a great make ahead appetizer

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Ingredients

4 Italian sausage links - I used 2 hot and 2 sweet Italian sausages, casings removed
1/2 lb. lean ground beef
1 8 oz. can tomato sauce
3/4 lb. grated mozzarella cheese
6 tablespoons grated parmesan cheese
pepper to taste
1/2 teaspoon dried oregano
1 loaf cocktail rye bread

Instructions

Cook sausage and ground beef over medium heat until browned. Break meat into small pieces as it cooks. Remove from heat. Add tomato sauce, cheeses, and seasonings. Combine.
Spread 2 tablespoons filling on each piece of bread.
Bake 400° 8 minutes, on a foil lined baking sheet
Bake 400° 12 - 15 minutes, if frozen

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Chocolate Fudge Cake

Published on January 22, 2015January 22, 2015 by carol lou

The history of chocolate cake goes back to 1764, when Dr. James Baker discovered how to make chocolate by grinding cocoa beans between two massive circular millstones. That is what I discovered after a quick search in Wikipedia. I think we all owe our thanks for Dr. James Baker, what is better than a piece of chocolate cake? It is one of those desserts, no matter your age, that always brings a smile to your face. Valentine’s Day is coming up, this would be a great recipe to serve to your sweetheart.

Chocolate Fudge Cake

2015-01-21 06:19:51

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Ingredients

1 2/3 cups flour
1 1/2 cups sugar
2/3 cup cocoa (I used dutch process dark chocolate cocoa)
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1 /2 cups buttermilk
1/2 cup shortening
2 eggs
1 teaspoon vanilla
chopped pecans for topping (optional)

Instructions

Preheat oven to 350 °
Grease and flour one 12-cup bundt pan or 2 6-cup bundt pans.
Beat all ingredients in a large mixer bowl. Beat on low for 30 seconds, scrape down sides of bowl. Beat on high speed for 3 minutes, scrape bowl occasionally. Pour into prepared pans.
Bake 12-cup bundt cake 40 - 45 minutes, 6-cup bundt pan 30 - 35 minutes.

Notes

Mocha Frosting
3 tablespoons butter, softened
2 tablespoons cocoa
2 cups confectioners sugar
1/2 teaspoon salt
1/3 - 1/2 cup brewed coffee
Combine all and mix well. Add coffee in small increments until the frosting if of desired consistency.

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Layered Vegetables with Chicken

Published on January 21, 2015 by carol lou

I have had this recipe for years and evidently haven’t made it in a very long time, since my husband could not remember the last time I made this dish. This is a recipe that I received from a co-worker and I have had since my time living in Northern Michigan. What I remember from Northern Michigan are winters that are long and cold, lots of snow and sub-freezing temperatures (I remember wearing fleece on the 4th of July in Marquette). However, that is where I met my husband who was an Air Force pilot at the time, so we have very fond memories of Northern Michigan. This recipe is a one-dish-wonder. You layer the ingredients, cover and let the oven do the work. When it is done, you have an entire meal.

broccoli broccoli onions final layers fowl play

Layered Vegetables with Chicken

2015-01-20 08:33:57

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Ingredients

2 - 3 stalks of broccoli, sliced
1 onion, sliced
2 large tomatoes, sliced
3 boneless, skinless chicken breasts
salt and pepper
fresh mushrooms, sliced
3 strips bacon, cooked and diced
3/4 cup cheddar cheese, shredded

Instructions

Preheat oven to 425°
Layer ingredients in a 2 1/2 quart casserole dish.
Layer all ingredients except the cheese, in this order - broccoli, onion, 1 tomato, chicken, salt and pepper, mushrooms, 1 tomato, bacon.
Cover and bake 45 - 50 minutes. Remove cover, top with cheese, broil until cheese is melted.

Notes

I plan on one chicken breast per serving, you can easily adjust amounts to serve a larger group.

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Orange Bottom Muffins

Published on January 20, 2015January 20, 2015 by carol lou

This recipe reminds me of our dear neighbors that just moved to Arizona. We were watching after their house while they were on a long vacation to Europe. Knowing that when they returned home they probably would not have anything in their kitchen, I baked these muffins. I accompanied them with a package of coffee and had the muffins and coffee waiting for them when they returned home. Eighteen years later, they still remember these muffins and how delicious they were. We had a delightful dinner with them last weekend and these muffins were still remembered. I think that is a ‘yes’ vote for these muffins, I think you will agree.

Orange Bottom Muffins

2015-01-19 14:00:33

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Ingredients

1 1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup solid vegetable shortening
1/2 cup milk
2 eggs, beaten
1 thinly sliced orange with rind
Honey

Instructions

Preheat oven to 400 °.
Grease muffin pan and set aside.
Thinly slice one orange and place each slice in the bottom of each muffin cup. Top each piece of orange with 1 teaspoon of honey.
Combine the dry ingredients. Blend in the shortening with a spoon until well incorporated. Add milk and eggs and stir until combined.
Top each orange slice with batter, one recipe yields 12 muffins.
Bake 20 minutes, remove from pan, turn upside down.

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Cheese and Vegetables Burrito Style (under 30 minutes)

Published on January 19, 2015January 19, 2015 by carol lou

Looking for a quick meal under 30 minutes? I found this recipe on one of my many recipe cards and just had to try it. It was late Saturday night and after spending the day in Frederick, MD and lunching at VOLT (Bryan Voltaggio’s restaurant/Top Chef competitor) , I really did not have much desire to make dinner. Just before starting a viewing session of old Scandal episodes, I decided time to try these burritos. I have to admit, they are just wonderful. Easy to make, eye appealing, and just delicious. What more could we want on a cold winter night.

Cheese and vegetables burrito style

2015-01-19 05:57:01

the filling would also be terrific in a quesadilla or enchilada

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Ingredients

1/2 cup onion, finely chopped
1 clove of garlic, minced
3 medium zucchini, chopped
1/2 red pepper, chopped
1 4 oz. can diced green chilies
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon salt
canola oil
1 1/2 cup grated Monterey Jack cheese
1/3 cup toasted wheat germ
6 - 8 flour tortillas
sour cream
salsa
sliced avocado

Instructions

Saute first 8 ingredients in 1 tablespoon of canola oil in a heavy skillet over medium heat for 5 - 8 minutes until mixture is tender. Turn off the heat and add 1 cup grated cheese and wheat germ. Stir to combine.
Spoon mixture in room temperature tortillas and roll burrito style.
Heat approx. 1/8 - 1/4 inch oil over medium high heat, in another heavy skillet. Once the oil is hot, carefully add burritos seam side down. Cook until golden and crispy, turn once with tongs. Watch carefully. Remove burritos to a cookie sheet lined with foil. Top cooked burritos with remaining cheese and broil just until cheese melts. Serve with sour cream, avocado and salsa.

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Maple Honey Granola

Published on January 17, 2015January 17, 2015 by carol lou

I initially named this granola Pasta Pot Granola because my pasta pot is the largest bowl or pot I have in my kitchen. So, when I make my granola recipe, out comes the pasta pot. It is the only vessel that is large enough to hold all of the ingredients and enable me to stir the contents without the contents going all over my kitchen. Necessity is the best invention! Bring out your largest pot and start mixing. Serve this granola as a topping for yogurt, desserts, or as a snack. It is quite addictive.

Maple Honey Granola

2015-01-16 11:50:19

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Ingredients

8 cups oatmeal
1 1/2 cups wheat germ
1 1/2 cup oat bran
3/4 cup sunflower seeds
1 cup sliced almonds
1 cup chopped walnuts
1 cup chopped pecans
1 teaspoon salt
1 1/2 cup brown sugar, packed
1/4 cup pure maple syrup
3/4 cup honey
1 cup canola oil
1 tablespoon cinnamon
1 tablespoon vanilla extract
2 cups dried cranberries or assorted dried fruit - your choice

Instructions

Preheat oven 350°
Line two baking sheets with parchment.
Combine oats, wheat germ, oat bran, sunflower seeds, almonds, walnuts, and pecans in a large bowl and stir to combine. Add remaining ingredients to a medium saucepan and bring to a boil. Pour over the dry ingredients and stir to combine. Divide granola between 2 baking sheets and spread evenly on sheets. Bake 20 minutes, stir after 10 minutes. Watch the mixture closely during the last 10 minutes of cooking. If areas appear to be browning, stir mixture again.
Cool, then add dried fruit. Store in airtight container.

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Shrimp Scampi with Pasta

Published on January 16, 2015January 16, 2015 by carol lou

When I was sorting my hundreds of recipe cards, many from my mother, friends, and former co-workers, I came across this classic pasta dish. Yes, that is correct, I have hundreds of handwritten 3×5 recipe cards. Many date back over 50 years, all with delicious and classic dishes. I even have cards listing menus served at various parties throughout the years. I forgot to also add, I have printed invitations that were sent for various events. A true treasure trove, that I am fortunate to have. Anyway, I saw this recipe and had all of the ingredients on hand. I made this and it was a good, if not better, than any restaurant version I have tasted.

shrimp scampi

Shrimp Scampi with Pasta

2015-01-15 07:54:02

a classic recipe that will wow your guests

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Ingredients

1/3 cup butter
1/2 teaspoon red pepper flakes
1/4 cup italian parsley, chopped
4 cloves of garlic, minced
2 # medium to large shrimp, peeled and deveined
1/4 cup dry white wine
2 tablespoons lemon juice
salt and pepper, to taste
parmesan cheese, freshly grated
1/2 # linguine, fettuccine or spaghetti

Instructions

Melt butter in a large heavy saucepan over medium heat. Add red pepper flakes, parsley, and garlic. Continue to cook over medium low heat until the garlic has softened (do not let the garlic brown or you will get a bitter garlic taste) Cook pasta according to package directions, al dente.
After approx. 5 minutes, increase heat to medium - medium high and add your shrimp to the sauce. Cooking stirring occasionally until the shrimp is just cooked and has turned pink. (Overcooking shrimp will make the shrimp tough) Add wine and lemon juice, reduce heat to medium-low. Taste sauce and add salt and pepper, to taste. Add cooked pasta to the sauce and combine. Cook for approx. 5 minutes over low heat until the sauce has been absorbed by the pasta. Continue stirring pasta with tongs to coat all strands of pasta with the sauce. Serve with grated parmesan cheese.
This recipe will serve 3 - 4

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Wine Cookies

Published on January 15, 2015January 15, 2015 by carol lou

When I was in the gourmet food business, I met a woman who made wine cookies and sold them in various flavors. At the time we were living in Texas and consumed more beer with our Texas BBQ, than wine. I really did not understand what a wine cookie was, however, her business was vibrant and she seemed to be selling dozens of these cookies. Years later, my mom came across this recipe for wine cookies. She used to make them and change the type of extract and nuts in her recipe. I can see the draw to wine cookies now. You serve them with a dessert wine, similar to biscotti, you can enjoy these after dinner with wine and your guests can dip them in the wine. What a great unusual dessert to serve next time you have friends or family over.

Wine Cookies

2015-01-14 12:41:35

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Cook Time

40 min

Cook Time

40 min

Ingredients

1/3 cup butter, room temperature
2/3 cup sugar
3/4 teaspoon extract (suggestions - vanilla, almond, anise)
2 eggs, room temperature, beaten to blend
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup chopped nuts

Instructions

Preheat oven to 350 °. Cream butter with sugar in medium bowl of electric mixer. Blend in extract.
Beat in eggs, until light and fluffy on medium speed for 2 minutes. Mix flour with baking powder and salt. Add gradually to the mixer on low speed. Stir in nuts. Knead on a lightly floured board for 45 seconds. Divide dough in half. Shape into two 10 - inch cylinders. Transfer to a baking sheet.
Bake 15 minutes, rotate pan and bake and additional 10 minutes. Remove from oven and cool for 10 minutes. Slice logs into 3/4 inch pieces. Return slices to the baking sheet. Continue baking until cookies are dry and golden brown, about 15 minutes. Cool completely on rack. Store in airtight container. Yields 2 dozen.

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Salmon for my Seahawk Fan

Published on January 14, 2015January 14, 2015 by carol lou

seahawk

I live in a house divided. You all know that I am a Packer fan, my husband is equally as strong Seahawk fan. (Well, he thinks he is equally as strong, but how do you compete with living with an NFL owner?)

I thought it only fair to add a recipe that highlights the Pacific Northwest. I have this favorite teriyaki recipe and I thought I would try marinating salmon in the teriyaki and then baking the salmon. Enough said, this recipe was a highlight after a very busy day. The countdown is on until the game this Sunday. I just hope I can continue posting cheese recipes until the Super Bowl. How many ways can I make salmon?

Teriyaki Glazed Salmon

2015-01-14 04:57:54

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Cook Time

20 min

Cook Time

20 min

Ingredients

Teriyaki Marinade
1/2 cup soy sauce
1/4 cup dry sherry
1 tablespoon brown sugar
1 teaspoon ginger, freshly grated
1 clove garlic, minced
Salmon

Instructions

Combine all of the marinade ingredients in a small bowl and stir to combine until the brown sugar dissolves. This teriyaki recipe is enough for 4 pieces of salmon. Double the recipe if you are serving more than 4. Put salmon in a resealable bag 1 - 2 hours prior to serving, add 1/2 of the marinade, refrigerate. Preheat oven to 400 °. Remove salmon from marinade and place on a lightly greased baking pan. Bake the salmon 15 - 20 minutes, brush with reserved marinade every 5 minutes. Save enough glaze to brush over the salmon when you remove it from the oven. This will give your salmon a shiny glaze, when serving.

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Packer Fan Cheese Bread (in under one hour)

Published on January 13, 2015January 14, 2015 by carol lou

I am a Packer Fan, as a matter of fact, I am a NFL owner. One of the best presents I received from my husband a few years ago, was one share of Green Bay Packer stock. I treat this one share very seriously, like I own the entire team. So what do I cook during a Packer Game? Cheese Bread, Sounded like a great combo to me, especially since the Packers won their game on Sunday.

Do you want to mix together a loaf of bread in under 10 minutes? This bread recipe is for you. No yeast, no kneading and ready in under 1 hour. What is better than a warm loaf of bread, hot from the oven and ready to eat. All from ingredients that you probably have in your pantry. Great to serve with soup, salads, or stews.

Cheese Bread

2015-01-11 15:50:37

Yields 1

you can serve a delicious warm loaf of bread in under one hour!

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Ingredients

2 cups of flour
3 teaspoons of baking powder
1/2 teaspoon salt
3 tablespoons cold butter
1 1/2 cup grated cheddar cheese
2/3 cup milk
2 eggs, lightly beaten

Instructions

Combine dry ingredients. Cut butter into small pieces, add to flour mixture. Use pastry blender or two knives to cut the butter into pea size pieces. Stir in the grated cheese, mix throughly. Add milk and eggs. Stir until combined and all dry ingredients are incorporated. Put into lightly greased 4.5 x 8.5 loaf pan. Bake 375° 35 - 40 minutes until golden brown.

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