SleeplessInWisc

Eileen Rose's Banana Bread

2011-09-27T12:56:00.003-05:00

1/2 c. butter
1 c. sugar or Splenda for baking
2 eggs
3 bananas, mashed up
4 T. milk
1 tsp baking powder
2 c. flour
1/4 tsp salt
1/2 c. nuts (optional)

Cream butter and sugar, then add eggs. Add milk and continue to mix. Add mashed bananas. Sift flour, baking powder, and salt together. Mix dry into wet ingredients. Add nuts, if using. Add to greased loaf pan.

Bake at 350 for 20 minutes then turn down to 325 and bake for another hour or until knife inserted into center comes out clean.

Lemon-Blueberry Tea Bread Recipe

2011-09-27T11:26:00.003-05:00

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

6 tablespoons unsalted butter, room temperature

3/4 cup granulated Splenda for baking

2 large eggs

1/2 teaspoon pure vanilla extract

1 tablespoon grated lemon zest

1/2 cup milk

1-1/2 cup fresh blueberries

Lemon Glaze

1/2 cup confectioner’s sugar

2 tablespoons fresh lemon juice

Preheat oven to 350 degrees F and place the oven rack in the center of the oven. Butter (or spray with a non stick vegetable spray) the bottom and sides of a 9 x 5 x 3 inch loaf pan.

In a separate bowl, whisk together the flour, baking powder and salt.

In the bowl of your Kitchen Aide or with a hand mixer, beat the butter until softened (about 1 minute). Add the Splenda and continue to beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and lemon zest. With the mixer on low, add the flour and milk a third at a time, alternating until all is added, scraping down sides of bowl at intervals. Mix only until combined. Gently fold in the blueberries.

Scrape the batter into the prepared pan and bake for about 55 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.

Meanwhile, mix confectioner’s sugar and lemon juice until well blended, set aside.

When the bread is done, remove from oven and place on a wire rack. Pierce the hot loaf all over with a wooden skewer or toothpick and then brush the top of the loaf with the hot lemon glaze. Cool the loaf in the pan for about 30 minutes then remove from pan and let cool completely on a wire rack. This bread is best served on the day it is made. Makes 1 loaf.

Potato Leek Soup

2011-09-21T13:26:00.005-05:00

It's getting chilly! Here is a delicious flavorful creamy soup. A good make ahead soup as it tastes even better the next day.

1 cup of butter
3 leeks, sliced
1 quart of chicken stock
1 tablespoon cornstarch
5 cups Yukon Gold potatoes, peeled and diced
1 teaspoon celery salt
1 teaspoon white pepper
1/2 teaspoon salt
2 cups heavy cream

In a large pot, melt butter over medium heat. Cook leeks in butter until tender, stirring frequently (do not brown) about 15 minutes. Stir cornstarch into stock, then combine with leeks in pot. Add spices. Add the potatoes and bring to boil. Pour in the cream and simmer for about 30 minutes until the potatoes are tender. Season with salt and pepper to your taste.

Last Evening at 9:00 p.m. ...

2011-08-17T14:38:00.005-05:00

An Irish Coffee (to celebrate Irish fest in Milwaukee)

Ingredients:

1 cup of freshly brewed hot coffee

1-2 teaspoons brown sugar (or brown sugar Splenda)

1-1/2 oz Irish Whiskey

Whipped cream

In a mug combine the first three ingredients and top with whipped cream!

Love This Breed

2011-01-17T12:06:00.002-06:00

I've picked the breed of my next dog ... they are a gentle giant. Much the size of the Newfoundland and the gentle personality of the Golden Retriever. Have to pick a name for him ... something Irish. Any suggestions?

Sammy of Ballyvara House, Doolin, Ireland

2010-02-06T20:43:00.003-06:00

I love donkeys and Sammy is the most beautiful I have met. I would love to own a donkey - will have to move out of the city though.

Baked Apple Pancake

2009-10-07T18:13:00.001-05:00

4 large eggs, lightly beaten
1 cup whole milk
1 cup all-purpose flour
1/2 teaspoon vanilla extract
3 tablespoons unsalted butter (separated)
3 large apples, peeled, cored, and thinly sliced
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Pinch of salt
1/3 cup packed light brown sugar (or Brown Sugar Splenda)
Confectioners' sugar
Syrup, if desired

In a large mixing bowl, combine the beaten eggs, milk, flour, and vanilla, and whisk until just blended, being careful to not over beat.

Set the batter aside to rest at least 20 minutes.

Position rack in center of oven and preheat the oven to 450 F. In a heavy ovenproof 12-inch skillet, melt 2 tablespoons of the butter over high heat. Add the apples, cinnamon, nutmeg, and salt and cook, stirring frequently, until the apples are soft and lightly golden around the edges, about 6 minutes. Add the brown sugar and cook, stirring, until the apples are caramelized and very soft, 2 to 3 minutes longer. Add the remaining tablespoon of butter and stir to melt.

Pour the batter evenly over the top of the apples. Using oven mitts or pot holders, transfer the skillet to the oven and bake until the pancake is golden brown and puffed, about 15 minutes. Don't be alarmed when you see the edges of the pancake puff up over the top of the pan--this is supposed to happen!

Using oven mitts or pot holders, remove the skillet from the oven and serve the pancake immediately, sprinkled with sifted confectioners' sugar or drizzled with maple syrup, as desired.

Yield: 1 extra large pancake

Adapted from Emerils German Apple Pancake

Pigs in a Blanket - Recipes from Friends

2009-10-04T11:20:00.000-05:00

From my friend Carol:

One of Carols favorite recipes is Pigs in a Blanket. This recipe can be cooked in the crockpot, oven or fried. Carol cooks hers in a crockpot.

Per Carol: It is thin sliced round steak, bacon and onion and cream of mushroom soup. You take the thin sliced steak cut into strips put a piece of uncooked bacon and a piece of onion in each strip, secure in half with a toothpick cover all with two cans cream of mushroom soup or more depending on how much gravy you like. Put in crock pot on low for 6-8 hours serve over rice delicious!

Fall Giveaway Winner

2009-10-01T17:05:00.000-05:00

Congratulations to the winner of the Crockpot Cookbook giveaway - Carol. I am grateful to everyone who participated! An email has been sent from sleeplessinwisc at gmail dot com to notify you that you are the winner! There were 12 comments/emails/tweets and comment number 3 was the random number generated by random.org.

Fall Giveaway!

2009-09-25T10:00:00.003-05:00

How about this for spreading a little Fall love in the form of...A GIVEAWAY!

When I think of Fall, I think of hearty home cooked meals.

I will be giving away this brand new handbook for slow cooking. The New Creative Crock Pot Cookbook features tons of recipes from around the world including low-fat recipes. This book is paperback and has 224 pages.

To enter - earn one entry for each of the following activities (up to 10 entries per person):
* Leave a comment on this post. Please include your e-mail address so I can contact you.
* Not a Blogger? enter by emailing me, send me an email to sleeplessinwisc at gmail dot com
* Tell all yours friends on Facebook about this giveaway.
* Follow or subscribe to this blog, and leave me a comment on this post telling me you're a subscriber. If you're already a follower or subscriber, comment telling me that.
* Blog about this contest and include a link to this post. Leave a comment with a link to your blog entry.
* Tweet about this contest. Leave a comment with a link to your tweet.
* Leave a comment on any other post (except giveaways) and leave a comment here telling me which post you commented on. You can do this up to five times for five additional entries.
* Follow me on Twitter (link in sidebar) and leave a comment telling me you're a follower. If you're already a follower, comment telling me that.
* Post one comment for each entry. Each comment must include your e-mail address.

I'll pick a winner randomly Thursday, October 1st. Good luck! The winner will have 48 hours to reply to claim their prize.

Irish Beef Stew

2009-09-22T16:31:00.004-05:00

Its a rainy chilly day in Wisconsin. A perfect day for this Irish Stew.

Ingredients:
2 lbs. beef for stew
1 onion, finely chopped
2 stalks celery, finely chopped
1 bay leaf
2 lg. potatoes, peeled and chopped into chunks
3 lg. carrots, peeled and cut into thick slices
1 bag frozen peas, about 16 ounces
20 ounces beef broth
2 (8 oz.) cans tomato sauce
2 tbsp. cooking oil
Salt and pepper to taste

Directions:
Cut beef into bite-size cubes. Toss beef cubes to coat with flour. Heat oil in large pot. Add celery, onion and bay leaf. Cook on low until onions and celery are translucent but not browned. Add the beef a little at a time to the pan and brown beef completely. Add beef broth and tomato sauce. If necessary, add enough water to cover beef. Bring to boil. Reduce heat to simmer. Cover pot and cook for 1 1/2 to 2 hours until beef is tender. Add carrots and potatoes. Cook 1/2 hour until vegetables are tender. Add frozen peas. Cook 5-10 minutes until peas are tender.

Serve with Irish Soda bread.

Vanilla Bean Frapp

2009-08-25T17:58:00.005-05:00

Makes 1 large serving:
1 tablespoons sugar (or Splenda)
1 cup 2 % milk
2 cups ice
4 scoops vanilla bean ice cream

Blend until ice is completely crushed. Top with whipped cream (optional)

WFMW - No More Morning Madness (Back to School Tips)

2009-08-05T00:01:00.002-05:00

Your school mornings, are they chaotic or calm? Here are a few tips for you that have worked for me.
During dinnertime, discuss your child’s day. What do they need from you for their next school day/week?
Plan ahead. Your children will have a happy start to their day. And so will you. Do these things the night before school:
- Set the breakfast table after you clear the dinner dishes. Plan to sit with your children at breakfast.
- Lay out children's clothing, or have them do it for you to double check, this includes socks, shoes, belts, hair items, and everything they will wear/need. Don’t forget to check the weather. Is their outer clothing ready and together?
- Pack lunches or provide lunch money.
- Permission slips, notes to Teacher, signed/written.
- Is everything in the backpack? Check.
This leaves few essential things to be done in the morning.

For more back to school tips check out Kristens blog, Works for Me Wednesday @ We are THAT Family.

Amaretto Fruit Salad

2009-08-03T12:02:00.001-05:00

1 cup Amaretto
1 cup dry white wine, separated into two 1/2 cups
2 tbsp. sugar
2 tbsp. fresh lemon juice
1 pint strawberries, cleaned and sliced
1 cup seedless grapes
2 unpeeled apples, cored and diced
2 unpeeled pears, cored and diced
2 bananas, peeled and sliced
2 fresh figs or fresh kiwifruit, peeled and sliced (I used kiwi)
Mix the Amaretto, 1/2 cup of wine, the sugar and the lemon juice in a large serving bowl.
Add the fruit, and toss. Cover and refrigerate for at least 1 hour. Immediately before serving, pour the remaining 1/2 cup of the wine over the fruit, and toss again.

Watermelon and Red Onion Salad

2009-08-03T11:41:00.002-05:00

1 tablespoon chopped shallots
1/3 cup raspberry vinegar
1/3 cup fresh or frozen raspberries, pureed and strained
2 teaspoons honey, or to taste
1/3 cup olive oil
kosher salt and freshly ground black pepper
2 red onions, thinly sliced
2 bunches watercress, stems removed
8 cups watermelon, cut into 1-inch cubes

Whisk together the shallots, vinegar, raspberry puree, honey, and oil. Season to taste with salt and pepper.
Separate the onions into rings. Pour the vinaigrette over the onions and marinate in the refrigerator for at least 15 minutes.
Arrange a bed of watercress on each chilled plate. Top with the cubed watermelon and drape the onion rings on top. Drizzle with the vinaigrette and garnish with julienned mint leaves if desired. Makes 6 servings.

Bumble Collection Giveaway - Diaper Bag

2009-01-26T15:52:00.002-06:00

Another great giveaway - this one is for a diaper bag by the Bumble Collection - http://welcometothemotherhood.blogspot.com/2009/01/bumble-collection-giveaway.html

Giveaway - Expectant Mom's

2009-01-26T11:46:00.003-06:00

Breasting feeding 1-2-3- is having a great giveaway! This is a great chance to win a breast pump set from Breast Pumps Direct. You will receive the set, plus bonus prizes. Go to http://www.breastfeeding123.com/win-a-manual-breast-pump-bpa-free-bottles-nursing-pads-and-more/#comment-103784 to enter!

New Site! Extraordinary Mothers

2009-01-20T09:32:00.003-06:00

A group of Extraordinary Mothers has come onto the scene. Go check out the site! http://www.ordinarymother.com/ There is a drawing for a Sak Bag! Let me know what you think - leave me a comment! Oh, don't forget to sign up for the forum, it should be fun!

Last Chance - FREE Book Download

2009-01-15T15:09:00.004-06:00

Last chance, you have until 11:59 p.m. today to get your copy of Suze Orman's latest book, Suze Orman's 2009 Action Plan, for FREE!

Go to http://www.oprah.com/article/money/personalfinance/pkgyourmoney/20081119_tows_bookdownload

WFMW - Free! A Whole Bottle of Shampoo

2009-01-14T10:36:00.004-06:00

Free works for me and I hope it will work for you! Suave is giving away a whole bottle of shampoo today. So hurry and visit http://www.suave.com/nomics/index.html to request your free bottle.

Even if you do not use Suave, request a bottle and give it to someone less fortunate. I just may drop mine at the local nursing home - what a nice treat for the elderly ladies!

There are many opportunities to pass on little gifts to those less fortunate ... one is the toiletries you receive in your hotel room. So if you or someone you know travels alot, collect them and drop them off at your local nursing facility or to an elderly friend. They will be so appreciated!

Have you visited Shannons blog? She is a fantastic writer and her post are always entertaining! Just stop by http://rocksinmydryer.typepad.com/shannon/ for even more helpful ideas!

WFMW - Storing Leftovers

2009-01-07T10:05:00.004-06:00

I no longer use containers to store leftovers. I just got tired of cleaning them. Since I cook every meal – I had plenty of icky containers to clean. It would have helped if we were better about eating leftovers – recently we have been better so less is tossed and less grows!

Instead of using containers, I use bags. I buy my bags in bulk. Ziploc has a commercial box of 250 bags gallon size double zip bags (about $21.00) and they last well over a year. I know it has cost me more than twenty one dollars a year washing all those containers! I use the bags for everything, liquids as well – using quality bags ensures they will not break. Just be sure the contents is cooled – warm is ok.

I use an empty three pound coffee can to “stand” the bag. You can cover the can with paper, fabric, contact paper, etc. to match your décor. Leave it in a place handy for everyday use.

I used to dread finding room for all the leftovers after holiday meals but not anymore. This storage method for leftovers makes cleaning the fridge a breeze and I tossed those hard to store containers which take up so much cabinet room.

Leave me a comment! and Follow Me! (shameless begging)

For more helpful ideas, please visit Shannon at Rocks in My Dryer - http://rocksinmydryer.typepad.com/shannon/.

WFMW - Crafty Tip, Folding Fabrics

2008-12-17T09:34:00.001-06:00

I have lots of fabric. I like to keep mine in neat, folded in the same size stacks, in order of color. I made a cardboard template so all the fabric is folded the same. Any size you like, make the final folds around the template form and then slip it off and continue folding. All your folded fabrics will be the same size.

For more helpful ideas, please visit Shannon at Rocks in My Dryer - http://rocksinmydryer.typepad.com/shannon/

Chocolate-Expresso Snowcaps

2008-12-14T09:16:00.003-06:00

These delicious (outstanding) chocolate-expresso snowcap cookies are from "Everyday Food Collectible Cookie Edition." by Martha Stewart. I made these last year, they were a hit and intend to add them to my cookie collection in every year to come.
Makes 18

1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
4 teaspoons instant espresso
1 teaspoon baking powder
1/8 teaspoon salt
4 tablespoons unsalted butter, room temperature
2/3 cup packed light-brown sugar
1 large egg
4 ounces bittersweet or semisweet chocolate, melted and cooled
1 tablespoon milk
1/2 cup confectioners sugar, for coating
Directions
In a medium bowl, whisk together flour, cocoa, espresso, baking powder, and salt. With an electric mixer, beat butter and brown sugar until light and fluffy. Beat in egg until well combined; mix in cooled chocolate. With mixer on low speed, gradually add dry ingredients; beat in milk just until combined. Flatten dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes.
Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Shape dough into 1-inch balls. Place confectioners' sugar into a medium bowl; working in batches, roll balls in sugar twice.
Place balls on prepared baking sheets, 2 inches apart. Bake, rotating sheets halfway through, until cookies have spread and coating is cracked, 12 to 14 minutes; cookies will still be soft to the touch. Transfer to a wire rack to cool completely.

http://www.marthastewart.com/recipe/favorite-chocolate-espresso-snowcaps

There Really Is A Santa Claus! The Giveaway

2008-12-10T12:07:00.007-06:00

You have until December 20, 2009! Have you seen this? I love this product! It is so special and will be treasured by your family in years to come. Give your child the chance to still believe.

Place Santa in your living room, delivering presents to your children. Create living proof there IS a Santa - and he was in your home. Go here to read more. http://www.icaughtsanta.com/

Now for the great news .. be one of the first 25 customers to receive a free photo from icaughtsanta.com. All you need to do is submit your iCaughtSanta photo by 12-20-08 and include “sleeplessinwisc” in the subject line.

Pass this along to all the Mom's you know. Hurry - its almost Christmas!

Please Read This Post - The Mother Letter Project

2008-12-09T17:33:00.001-06:00

In Honor of Mothers Everywhere: The Mother Letter Project

What is a Mother Letter?

Simply stated, a Mother Letter is a letter from you, to another mother. You may share a story—no matter how raw or difficult. You may share your concerns or worries—no matter how foolish they may seem. You may share your wisdom—no matter how you came by it. Share your mother story; your Mother Letter. The only request? Start the letter “Dear Mother” and sign it (electronically, of course).

What's The Story?

For most of us, Christmas day of 2007 came and went. It was the typical American Christmas—gizmos, gadgets, whatnots, and an oversized helping of turkey. For one man, two days and a transatlantic flight later he stood in a small other-continental village regretfully pondering his extra helping of Christmas turkey and all of the materialism. I decided that things would be different in 2008.

This year, his wife and their extended families have decided to give a Christmas present to that little village. We want to spread our wealth, meager as it may be. We have decided to create presents for each other and donate the difference to their friends in the small village.

And here is where you come in.

Danny is creating his wife’s Christmas present-the Mother Letter Project. Simply stated, he is collecting a series of “open letters” from mothers, to mothers. Share your stories—no matter how raw or difficult. Share you concerns—no matter how foolish they may seem. Share your wisdom—no matter how you came by it. Share your mother story. The only request? Start the letter “Dear Mother” and sign it. Danny will compile all of the letters in a Christmas book for his wife. If you share a letter here or by email (motherletter@gmail.com) before Christmas, you'll get your own copy of all the letters. Just include your email address by which he can contact you. This you may share as you please – an opportunity to create for Christmas, Mothers Day or her Birthday.

You may submit your Mother Letter here, at http://www.motherletter.blogspot.com/ or email it to motherletter@gmail.com

Please do this favor to me - please post any or all of this post on your blog – to spread the word. This could become something very wonderful for all Mother’s. Please feel free to use the bottom and post it on your blog as well.

Holiday Mail for Heros

2008-12-03T21:48:00.003-06:00

Please disregard the previous post (deleted) regarding letters to our soldiers. This is the correct information:

The American Red Cross is sponsoring a national "Holiday Mail for Heroes" campaign to receive and distribute holiday cards to servicemembers and veterans both in the United States and abroad.Holiday Mail for Heroes, which began Tuesday, Veterans Day, is a follow-up to the 2007 effort that resulted in the collection and distribution of more than 600,000 cards to hospitalized servicemembers. This year's program will expand its reach to not only wounded servicemembers but also veterans and their families. The goal is to collect and distribute 1 million pieces of holiday mail."As we enter this holiday season-a time to celebrate with family and friends-it's important to remember the thousands of men and women who serve our nation in harm's way and those who are recovering in military and veterans hospitals," said Army Col. Norvell V. Coots, commander, Walter Reed Health Care System. "The Holiday Mail for Heroes program is a wonderful outreach effort and a great way to acknowledge the sacrifices of our men and women in uniform."Holiday cards should be mailed to:

Holiday Mail for Heroes
P.O. Box 5456
Capitol Heights, MD. 20791-5456

All cards must be postmarked no later than Dec. 10. Cards should not be mailed or delivered to Walter Reed Army Medical Center.

For complete info, please go to http://www.redcross.org/email/saf/

Cherry Cola Salad

2008-12-02T14:03:00.000-06:00

2 sml pkgs cherry jello
1 c hot water
1 can cherry pie filling
1 can crushed pineapple, well drained
1 can diet Coke
1 c chopped pecans

Mix all ingredients together. Refrigerate to set; can be made a day ahead of time.

Christmas Morning Breakfast - French Toast

2008-12-01T06:00:00.002-06:00

Ingredients:
Bread (thick sliced preferred)
2 cups egg nog
1/2 cup milk
4 eggs, beaten
Cinnamon
Butter
Fresh fruit such as sliced strawberries, bananas or blueberries (or a combination of) and or maple syrup
Powdered sugar

Instructions:
Whisk together egg nog, milk and eggs. Dip bread in egg mixture, sprinkle with cinnamon. Grill on hot, buttered griddle, until golden brown on each side. Top with fruit and sprinkle with powdered sugar. Or serve with butter and maple syrup.

Happy Thanksgiving!

2008-11-26T06:54:00.001-06:00

Happy Thanksgiving to all!

http://www.jacquielawson.com/viewcard.asp?code=WQ26144948

Heirloom Recipes

2008-11-21T12:16:00.003-06:00

I discovered a new set of cookbooks yesterday while watching the Morning Blend (a local magazine show here in WI). These cookbooks were developed by two sisters, the Brass sisters, who collected heirloom recipes from anywhere from the actual cook to estate sales. I plan to purchase at least one of these books as their recipes sounds outstanding.
For more info, visit http://www.thebrasssisters.com/.

Cookie Cookbooks - Free!

2008-11-21T11:32:00.007-06:00

Go here http://www.we-energies.com/recipes/ for the motherload of cookie recipes. Some of the best Christmas cookies secrets can be found in these books. Tried and true recipes. They are .pdf files so you can save the entire book on your pc. Be sure to check out the cookbooks of past Christmas' and seasonal recipes as well.

Pumpkin Shake

2008-11-20T18:18:00.001-06:00

Pumpkin recipes are everywhere these days. This would be a hit to go with or without dessert on Thanksgiving.

Pumpkin Shake

Ingredients:
2 oz. Modern Spirits Pumpkin Pie vodka
1 scoop vanilla ice cream
½ oz. simple syrup
Splash of orange liqueur
3 large ice cubes

1. Combine in blender and pulse until smooth.
2. Top with whipped cream and sprinkle with nutmeg.

Modern Spirits Pumpkin Pie vodka available online at mondoliquor.com. For more seasonal cocktail recipes, go to modernspiritsvodka.com

WFMW - Cooking With Wine

2008-11-19T06:19:00.003-06:00

I love to cook with wine. Many recipes call for a small amount of wine, considerably smaller than a full bottle, and then I have to drink the rest.

If I want to remain in good enough condition to finish what I am cooking :-) I use one of the 4 packers of wine I stock for this very purpose. You can find wine products such as these in Merlot, White Merlot, Chardonnay (preferred for cooking with white wine) to name a few. They are a perfect size for those cooking with wine recipes.

For more helpful ideas, please visit Shannon at Rocks in My Dryer - http://rocksinmydryer.typepad.com/shannon/

Chicken Scaloppine

2008-11-18T12:25:00.000-06:00

4 tablespoons butter, divided
6 chicken breasts, flat
1/2 cup chicken stock
1/2 teaspoon chicken bouillon mix
1 salt and pepper, to taste
4 cups fresh mushrooms, sliced
1/2 cup green onions, thin sliced
1/4 cup white wine
1/3 cup whipping cream
grated fresh parmesan cheese

Melt 2 tablespoons of butter in large non stick frypan. Saute mushrooms until tender and any liquid has evaporated; remove from pan; set aside. Melt remaining 2 tablespoons butter in same frypan. Saute chicken breasts on both sides until golden brown and cooked through; remove from pan; set aside. Add onions to pan; saute until tender. Add stock, wine and bouillon mix to pan. Bring to boil. Cook and stir until mixture is reduced by half. Add cream to pan. Cook and stir until slightly thickened. Add salt and pepper to taste. Return mushrooms and chicken to sauce in pan. Reheat to serving temperature.

Crab Dip

2008-11-16T13:50:00.000-06:00

2 (8oz) pkgs cream cheese
1/2 c miracle whip or mayo
1/4 c dry white wine
1/2 tsp worchestershire sauce
sprinkling of garlic powder
sprinkling of dried chives or chopped green onions
1 sml jar sliced pimento
1 (8oz) pkg crabmeat

Mix first few ingredients well. Stir in last 2 gently. Bake 350 deg for 20 minutes. Serve with crackers.

Twitter - What Are You Doing?

2008-11-16T12:13:00.005-06:00

Do you Twitter?

Try it ... very fun and can be very addicting .. like blogging.

Follow me .... http://twitter.com/sleeplessinwisc

TNTE! (Theres Nothing To Eat)

2008-11-16T11:39:00.004-06:00

How often do you hear TNTE from your children or your husband? What do you grab?

These are some of our favorites:

Peanut butter and crackers. Top with sliced banana, raisins or a dab of jelly or just bologna and PB.

Celery ribs, cleaned and cut into quarters. Fill with peanut butter and top with raisins or dried cranberries. Or fill with cream cheese or cottage cheese and top with chopped walnuts or sesame seeds.

Tuna crunchers: Drain a can of tuna. Mix in 1 to 2 tablespoons mayonnaise and 1 diced pickle. Eat on crackers, toast or in a rib of celery.

Cottage cheese and pineapple.

Gorp: Mix nuts or seeds and dried fruit - peanuts, walnuts, almonds, sunflower seeds, raisins, dried cranberries, coconut, etc. Spread peanut butter on apple slices and dip into gorp to see what sticks.

Mix other snack items such as Cheese-Its or pretzels into gorp.

Gorp is also a good topper for cottage cheese, applesauce or cereal.

For the complete article go to http://www.jsonline.com/features/food/34280174.html. Sheila has even more snack ideas that can solve the TNTE crisis in your home.

Apple Roast Pork

2008-11-14T06:45:00.001-06:00

3 pounds boneless pork
1 tablespoon salt
4 tablespoons peanut oil
2 sprigs rosemary
3 pounds potatoes, large diced
2 cups peeled, cored, sliced apples
1 cups sliced onions
1-1/2 cup apple cider
1 teaspoon black pepper

Rub pork well with salt and oil. Place rosemary into a roasting pan. Place roast on top of rosemary. Roast at 350 degrees for 15 minutes. Surround roast with onion and apple slices. Place potatoes onto apples and onions. Pour cider over roast and garnish. Sprinkle with black pepper. Roast 350 degrees for 1-2 hours, to an internal temperature of 165 degrees. Allow to rest for 20-30 minutes before carving. Serve hot.

Wordle!

2008-11-13T10:01:00.008-06:00

Have you been to Wordle you can do this ...

http://www.wordle.net/

Have fun! Last week I designed a Wordle listing a friends favorite things, printed it and used the paper as wrapping for a small gift. What will you use your Wordle for?

Top Chef New York

2008-11-12T10:08:00.003-06:00

It premieres tonight, November 12th on Bravo.

Sounds like it will be the most challenging season yet, some of the biggest names in food, music and entertainment including Martha Stewart, Foo Fighters, Jean-Georges, Eric Ripert, Rocco DiSpirito, Wylie Dufresne, Jean-Christophe Novelli and Natasha Richardson will be featured this season.

Has anyone ever tried any of the recipes developed by past chefs of "Top Chef"?

Visit www.BravoTV.com for more info.

WFMW - Google Reader

2008-11-12T09:31:00.009-06:00

I have a confession to make. I collect every blog that interests me that I run across. Recipes, crafts, a heartwarming story – I find them to be treasures. People caring enough about others to share their passions and some are real finds. My morning reading over coffee is filled with interesting reading from all over the globe – on Google Reader.

When I added a followers widget, I thought that was great and I still do except. But Google Reader is all in one package. Brilliant.

What prompted this confession was the fact that I read that Blogspot allows you to follow only 200 blogs and the realization of my addiction. There will need to be some hard choices to be made. Sad.

For more helpful ideas, please visit Shannon at Rocks in My Dryer - http://rocksinmydryer.typepad.com/shannon/

Peaceful Starts

2008-10-23T21:50:00.001-05:00

I love crisp mornings. Today it was a bit damp and foggy – an Irish morning. Wrapped in my cozy robe and my feet off the cool floor – I sit and take a deep breath. There is nothing better than waking early and sitting with a hot cup of tea. It has always been my favorite time, a time to get a grip on the day, a time to think clearly before the children get up or a time to just relax before a day at work.

The more productive I became with my thoughts and plans, the more I loved this time of the day. So many wonderful things are planned during this time. Birthdays, holidays, special meals, vacations – I seemed to have always planned the fun things during this time – I guess that says a lot for the mood a little peace and quiet can put you in.

I know that many of you may like to sleep in but do try getting up early, before the house and starting your day with silence – a time just for you. You and those around you will benefit from this. It’s a time to remember and to plan the important things - before the rush of the day makes you forget.

Pumpkin Cheesecake

2008-10-17T13:55:00.003-05:00

1 1/2 cups cinnamon graham cracker crumbs
1/2 cup margarine, melted
1/4 cup granulated sugar
Cinnamon Sugar
3 pkgs. (8 oz. each) cream cheese, softened
1 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs1 can (15 oz.) 100% pure pumpkin
2/3 cup (5 fl. oz. can) evaporated milk
2 tablespoons cornstarch
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
16 oz. sour cream, at room temperature
1/3 cup granulated sugar
1 teaspoon vanilla extract

Combine graham cracker crumbs, margarine and granulated sugar in medium bowl. Press onto bottom and 1 inch up side of a 9 inch springform pan. Sprinkle a few dashes of cinnamon sugar onto crust before baking. Bake for 6 to 8 minutes (do not allow to brown). Cool on a wire rack for 10 minutes.

Beat cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust.

Bake in a water bath at 350 degrees for 55 to 60 minutes or until edge is set but center still moves slightly.

Combine sour cream, granulated sugar and vanilla in small bowl; mix well. Spread over surface of warm cheesecake; Bake for 5 minutes. Cool on a wire rack. Refrigerate for several hours or overnight. Remove side of springform pan and serve.

Pumpkin Gingerbread Trifle

2008-10-17T13:30:00.008-05:00

Alot of show, thanks to Paula Deen. I have made this in the past and is a real hit with company. 2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) box of instant sugar-free vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar or brown sugar splenda
1/3 teaspoon ground cinnamon
1 (12-ounce) container frozen whipped topping (I made mine with real whipped cream, 1 pint of whipping cream whipped with 1/4 cup powdered sugar
1/2 cup gingersnaps, optional

Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a trifle bowl.

Adapted from Paula Deen's http://www.foodnetwork.com/recipes/paula-deen/pumpkin-gingerbread-trifle-recipe/index.html

Your Recipes in a Tastebook

2008-10-17T00:25:00.003-05:00

Did you ever want to compile some of your recipes for a gift? This site (tastebook.com) makes it easy to create a gorgeous hardcover cookbook. It can be all of your own recipes or you can also include some recipes from their partners, such as Epicurious or Food Network. You even get to select the cover and title the book yourself. It is easy, as they also have an instructional video. Return policy is full refund within 30 days. Click on the icon below for more information.

24 Hour Italian Beef

2008-10-09T22:29:00.001-05:00

3 to 5 pound rolled rump roast or sirloin tip roast
1 pkg Au Jus mix
1 pkg Dry Italian dressing such as Good Seasons
2 c water

Combine both mixed and water. Pour over roast in crockpot. Cook on low for 12 hours. Remove meat from crockpot and shred with a fork or slice thin. Put meat back in crockpot and cook on low for 12 more hours.

So easy for a party - cook and slice!

West of Ireland Vegetable Soup

2008-10-09T22:25:00.001-05:00

2 tablespoons margarine
3/4 cup finely chopped carrots
3/4 cup finely chopped celery
3/4 cup chopped onion
1 clove garlic, minced
8 cups chicken broth
1 bay leaf
2 cups shredded cabbage
1-1/2 cup chopped potatoes
1-1/2 cup chopped tomatoes
2 teaspoons seasoned salt
1 teaspoon ground pepper
½ teaspoon grated lemon peel

In large soup pot, melt margarine. Add carrots, celery, onion and garlic and cook over very low heat, stirring frequently, about 30 minutes or until vegetables are very soft. Add broth and bay leaf. Increase heat and bring broth to a boil. Reduce heat and simmer 30 minutes. Add remaining ingredients and bring to a boil. Reduce heat and simmer, uncovered about 45 minutes.

Caramel Apple Squares

2008-10-09T22:18:00.002-05:00

1 3/4 c flour
1 c oats
1/2 c brown sugar
1 c margarine, softened
1/2 t baking soda
pinch of salt
1 can apple pie filling
1 can Eagle brand milk
20 caramels

Mix first ingredients together and save 1 1/2 c of crumbs for topping. Put rest in 9X13 pan and back at 375 degrees for 15 minutes.

Spoon 1 can of apple pie filling on top of baked crust.
Melt over low heat - 1 can of Eagle brand milk and 20 caramels. Stir constantly until melted smooth. Pour over the pie filling. Crumble reserved crumbs on top and bake at 375 degrees for 20 minutes.

Cinnamon Pecan Bundt Cake

2008-10-06T20:50:00.001-05:00

1 box yellow cake mix
4 eggs
1. c. sour cream
¼ c. vegetable oil
¾ c. hot water
1 pkg. instant vanilla pudding mix
1 tsp. vanilla

Pecan mixture:

½ c. sugar
2 tsp cinnamon
½ c. chopped pecans

Preheat oven to 350 F. Blend all ingredients in mixer and mix well at high speed. Grease bundt pan well. Pour 1/3 of batter in pan, then ½ of the pecan mixture, then another 1/3 of the batter, remaining ½ of pecan mixture, ending with the remaining third of batter.

Bake one hour. Let cool in pan 15 minutes before turning cake out.
Freezes well. Serves 10-12

The Giveaway

2008-10-06T19:32:00.002-05:00

Katie Lyons at http://www.the-giveaway.com is having another giveaway. You have the chance to win a Joovy Kooper Buggy Stroller valued at $249.99! Plus, you get to choose the color you want! You can choose between Black, Red, or Yellow!

Need a stroller? Go to Katie's blog to enter for a chance at the give-away!

Chicken Breasts Royale

2008-10-05T15:19:00.000-05:00

2 slices bacon
8 chicken breasts halves (about 2-1/2 lbs) skinned and boned
¼ cup (1/2 stick) butter or margarine
¼ t. leaf tarragon, crumbled
¼ lb. mushrooms, chopped (1 cup)
½ t. salt
1/8 t. pepper
2 egg yolks
1-1/2 cups heavy cream
2 oz. Swiss cheese (1/2 cup)

Cook bacon in large skillet until crisp, drain on paper toweling, crumble. Pour off bacon fat from skillet and wipe skillet with paper toweling.

Pound chicken flat – about ¼ thick.

Heat butter with tarragon in same skillet. Sauté chicken pieces for 3 or 4 minutes turning once. Remove pieces as they cook to a large shallow baking dish. Add mushrooms, cooked bacon, salt and pepper to fat remaining in skillet. Cook, stirring constantly, remove from heat.

Beat egg yolks with cream in a small bowl just until blended; add to mushroom mixture. Return skillet to low heat, stirring constantly, until thickened, about 5 minutes. Pour the sauce over chicken, sprinkle with cheese. Place under broiler until bubbly. Serve with buttered broccoli, sprinkled with crisp bacon.

Pork Tenderloin Sandwiches

2008-10-05T14:16:00.001-05:00

½ cup soy sauce
¼ cup packed brown sugar
2 T. vegetable oil
1 t. ground ginger
½ t. dry mustard
1 garlic cloves, minced
1 lb. whole pork tenderloin
24 small and soft dinner rolls

In a shallow glass baking dish, mix the first six ingredients. Place whole tenderloin in dish; turn to coat. Cover and refrigerate at least 12 hours or overnight, turning several times. Drain and discard marinade. Grill tenderloin over hot coals or on a gas grill on med-high for about 7-8 minutes per side for well done. Remove from grill. Cover tightly with foil and let sit for 10 minutes. Slice thin and serve on rolls.

Pumpkin Squares

2008-10-03T15:59:00.000-05:00

1 -1 lb can of pumpkin
1 cup each: sugar, chopped walnuts or pecans
1 tsp. each: cinnamon, ginger, nutmeg
½ tsp salt
2 quarts maple-nut ice cream (softened)
1-1/2 cups ginger snap crumbs
1 cup whipping cream (whipped)
More nuts (optional)

Combine pumpkin, sugar, nuts, spices and salt. Fold in ice cream. Line a battered 13x9 inch pan with ½ the crumbs and top with pumpkin mixture. Repeat, ending with pumpkin. Cover with foil, freeze until firm. Cut into squares and top with whipped cream. Sprinkle with more nuts – optional.

Apple Cake - Courtesy of Smitten Kitchen's Mom

2008-10-03T13:35:00.011-05:00

Today I made an Apple Cake that I have wanted to make since seeing the recipe on Smitten Kitchen's blogspot last Tuesday. Please see the recipe at http://smittenkitchen.com/2008/09/moms-apple-cake/.

It is one of the best apple cake recipes I have tasted. Thanks for sharing and please say thanks to your Mom as well!

Fettuccine Chicken Fettuccine with Sun-Dried Tomatoes and Green Onions

2008-10-02T09:02:00.002-05:00

24 ounces fresh fettuccine
5 tablespoons olive oil (divided)
20 ounces boneless, skinless chicken breast (uncooked), cut into chunks
6 teaspoons minced shallots
1 cup Chardonay
1 teaspoon kosher salt
1 teaspoon black pepper
14 ounces whipping cream
1 cup sliced, sun-dried tomatoes (do not rehydrate)
1-1/2 cup chopped green onions
1/2 cup freshly grated Parmesan cheese
Parsley sprigs and Parmesan cheese for garnish

Prepare pasta according to package directions, cooking al dente. Drain and toss with 1 tablespoon oil. Set aside.

In large saute pan, cook chicken with remaining 4 tablespoons oil over high heat. When chicken is half cooked, add shallots and cook about 40 seconds. Add wine, salt and pepper and saute until wine is reduced by one-third.

Add cream and cook until sauce reduces and thickens, 8 to 10 minutes. Once chicken is cooked through and sauce is reduced, toss with fettuccine, dried tomatoes, green onions and 1/4 cup Parmesan cheese. Garnish with parsley if desired and serve with additional Parmesan cheese. Makes 4 servings.

WFMW - Kitchen Organization

2008-10-01T12:32:00.003-05:00

Shannon over at Rocks In My Dryer has a theme to her Works For Me Wednesday post...this time all are asked what works for us in the KITCHEN – our best tip as to what works for us in keeping our kitchen organized.

I keep a laptop in my kitchen – for everything and everyone in the household:

- The family calendar, which includes family plans, birthdays, school calendar/activities. Including addresses as well as GPS addresses to sporting events, parties, etc.
- Recipes, meal plans and grocery list. Link to grocery site.
- Chore assignments.
- One click links to essential web sites, i.e.: school website (current grades status of children)
- One click link to my husbands work calendar.
- Phone numbers.

To get more great tips for kitchen organization, visit Rocks in My Dryer.

Learning By Default - The Over Scheduled Kid

2008-09-30T20:40:00.002-05:00

Just how much is too much? I am talking about the extra activities many kids are involved in. Now that school is in full swing and homework is being piled on are we setting our kids up for failure? What do you think is an appropriate amount of activities in any given week?

Do we live our dreams through our children to a fault? A good portion of all the running around is only to find out it is not what works. Part of learning what a child is – is learning what they are not. It’s like thinking you want to be a ballerina until you discover how hard it is to be a ballerina. Then we move on to the next "sport" or club.

As much as we want to involve our kids in everything possible, I feel we are also sacrificing time for them to just absorb and regroup. After all is said and done, will they remember the activity or will they just remember how crazed their parent was everyday just to keep up?

My New Companion

2008-09-29T20:01:00.006-05:00

My GPS, I love her! I now don't leave home without her - one never knows when they will want to make a detour someplace far from thier stomping grounds. I should name her!

I never got lost easily, I have a pretty good sense of direction. On occasion I would get lost and oh, I did it good. Its scary, especially at night. With the price of gas - it is a real money saver when you are not wandering around aimlessly.

Its music to my ears "arriving at your destination".

Scalloped Apples

2008-09-29T09:15:00.006-05:00

6 cups apples, peeled, cored, sliced
Lemon juice
1/2 cup sugar
1 T. flour
1-1/2 teaspoon cinnamon
1/4 teaspoon salt
4 tablespoons butter
nutmeg

Preheat oven to 350 degrees F. Place apple slices in buttered 8x8 inch baking pan. Mix sugar, flour, cinnamon and salt. Add to apples and toss. Cut up butter and dot evenly over top of apples. Sprinkle with nutmeg. Bake one hour.

For Dessert: spoon this deliciously warm compote over ice cream.

Halloween Salad

2008-09-29T09:09:00.004-05:00

8 oz. Cool Whip
1 small box Jello Instant Vanilla Pudding
2 tart apples, chopped
2 bananas, sliced
2 Snickers bars, chopped

Mix the pudding with the Cool Whip. Add remaining ingredients. Mix until combined.

Irish Nachos

2008-09-26T11:43:00.004-05:00

Freshly made french fries
Grated chedder cheese
sour cream
chopped green onion
bacon - cooked crisp and crumbled

Make homemade french fries. Top with onions, bacon and then the grated cheese. Let the hot fries melt the cheese and top with sour cream.

Blueberry Cake

2008-09-11T12:36:00.003-05:00

2-3/4 c. all purpose flour
1-1/2 t. baking powder
¼ t. baking soda
¼ t. salt
1 cup unsalted butter, room temperature
1-3/4 c. sugar
4 eggs
2 T. lemon juice
1 T. lemon zest
1-1/2 t. vanilla extract
1 c. buttermilk
1-1/4 c. blueberries, tossed with 1 T. flour

Glaze:
1-1/2 c. 10x sugar
6-7 t. lemon juice
1 T. corn syrup
Lemon zest for garnish, optional

Cake

Heat oven to 350 degrees. Butter and flour a 12 cup bundt pan.
In a large bowl, whisk together flour, baking power, baking soda, and salt. Set aside.
In another large bowl, beat butter until smooth. Add sugar and beat for 2-3 minutes until fluffy. Beat in eggs, one at a time, beating well after each egg. Add lemon juice, lemon zest and vanilla and beat until combined. Beat in flour in three additions, alternating with buttermilk. Beat for 2 minutes on medium-high. Fold in blueberries, Spoon into prepared pan.
Bake at 350 for 50 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack for 20 minutes. Run a sharp knife around the edge of the pan. Turn out and cool completely.

Glaze

In a small bowl, mix together 10x sugar, lemon juice and corn syrup until smooth. Drizzle over top of cake and let roll down sides. Sprinkle lemon zest over top for garnish.

Our Trip to Ireland

2008-08-27T14:19:00.023-05:00

Our trip began in Shannon, after the flight our first stop is always Durty Nelly's to stop for a pint, talk with the locals and get our bearings. There is a lovely shopping center across the street and Durty Nelly's is located right next door to Bunratty Castle famous for their medieval banquets.

These are some of the wonderful places we stayed on our trip

Here are some of the sites we visited: Bunratty Castle

The Cliffs Of MoherKylemore Abbey

The Neo-Gothic Church

Blueberry Bake

2008-08-25T15:44:00.003-05:00

1/2 cup flour
1-1/2 cups whole milk
2 Tbsp. sugar
1 tsp. vanilla
6 eggs
10 slices french bread, cut into 1" cubes
3 oz. pkg. cream cheese, diced
1-1/2 cups fresh or frozen blueberries (if frozen, do not thaw)
2 Tbsp. splenda or sugar
1/2 tsp. cinnamon
Preparation: Generously grease 13x9" glass baking dish. Beat flour, milk, 2 Tbsp. splenda or sugar, vanilla and eggs in large bowl until smooth. Stir in bread cubes until well coated, then pour bread mixture into prepared pan.
Top evenly with cream cheese cubes and blueberries. In small bowl, combine 2 Tbsp. sugar, cinnamon, and toss to mix. Sprinkle over blueberries and cream cheese. Cover casserole tightly and refrigerate up to 24 hours.
Preheat oven to 400 degrees F and bake casserole, uncovered, for 20-25 minutes until golden brown. Serves 8

Polish Mistakes

2008-08-25T14:44:00.000-05:00

1 lb grnd beef
1 lb pork sausage roll
1 lb velvetta cheese, cubed
50-60 party rye round breads
garlic powder
1 T oregano

Fry grnd beef and pork sausage breaking up and draining. Add velvetta and spices. When melted, turn off. Lay out on 2 cookie sheets. Freeze on cookie sheets. When frozen transfer to zip lock bags.

Bake 350 deg for 15 minutes frozen.

Spiced Tea

2008-03-06T16:34:00.005-06:00

2 cups Tang Instant drink mix
1-1/2 cup sugar
1 tsp cinnamon
1 tsp whole cloves
1 cup Instant Tea mix
1/4 cup Lemonaide mix

Combine all and store in sealed container. Add one tblsp to 1 cup of hot water.

Breakfast Strata

2008-01-27T09:01:00.002-06:00

Bread, cut in thick slices
1 stick margarine
1 c brown sugar
pecans, crushed
5 eggs
1 1/2 c milk

Spray a 9x13" pan with Pam. On bottom of pan melt margarine; put brown sugar & nuts. Layer bread on top. Mix eggs with milk and pour over bread. Sprinkle cinnamon over top. Cover and put in refridgerator overnight.

Bake 350 deg for 45-60 minutes.

Sauteed Pork Medallions with Apples, Cream, and Sage

2008-01-27T08:46:00.001-06:00

1 recipe Sauteed Pork Medallions
1 tablespoon unsalted butter
1 Granny Smith or other firm apple, peeled, cored and cut into 12 slices
1/2 medium onion, sliced thinly (about 1/2 cup)
1/3 cup apple cider
3 tablespoons applejack or brandy
1/2 cup of chicken stock or low sodium canned broth
2 tablespoons minced fresh sage leaves
1/4 cup heavy cream
Salt and ground black pepper

1 pork tenderloin (about one pound), silver skin removed, cut into 1-inch slices, each pounded to 1/4 inch thick with flat side of chef's knife blade.
2 tablespoons olive oil.

1. Prepare pork as directed (recipe follows) and transfer to plate.

2. Melt butter in pan which pork was cooked over med-high heat, swirling to distribute. Add apples and onions, saute until apples starts to brown, about 4 minutes. Add cider and applejack or brandy; boil, scraping pan bottom with wooden spatula to loosen browned bits, until liquid reduces to glaze, about 2-1/2 minutes. Increase heat to high; add stock or broth, sage, and any accumulated pork juices; boil until liquid reached consistency of maple syrup, about 3 minutes. Add cream,; boil until reduced by half, about 2 minutes.

3. Reduce heat to medium; return pork to pan, turning meat to coat. Simmer to heat pork thoroughly and blend flavors, about 3 minutes. Adjust seasonings, adding salt and pepper to taste. Transfer pork to serving plate and spoon over sauce, serving immediately.

Sauteed Pork Tenderloin Medallions:

1 teaspoons salt
1/2 teaspoon ground black pepper
1 pork tenderloin (about one pound), silver skinned removed, cut into 1-inch slices, each pounded to 1/4 inch think with flat side of chef's knife blade
2 tablespoons olive oil.

Sprinkle salt and pepper over both sides of pork slices. Heat oil until simmering in heavy-bottomed pan, at least 10 inches across bottom, over medium-high heat. swirling pan to distribute oil. Working in batches of no more than six slices to avoid over-crowding, sear medallions without moving them until brown on one side, about 80 seconds (oil should sizzle, but not smoke). Turn medallions with thongs to avoiding scraping off the sear; sear until meat is mostly opaque at sides, firm to touch, and well browned, about 80 seconds. Transfer pork to plate; continue with pan sauce recipe using drippings in pan. 3 Servings

Pistachio Bread

2008-01-27T08:41:00.002-06:00

1 yellow or white cake mix
1 box (4oz) instant pistachio pudding
1/2 c water
1/2 c oil
4 eggs
1 c sour cream (or 1/2 c buttermilk)
nuts

Bake 350 deg for 45 min in 2 greased & floured loaf pans.

Oatmeal Apple Raisin Muffins

2008-01-27T08:38:00.003-06:00

1 egg
3/4 c milk
1 c raisins
1 c chopped apple
1/2 c oil
1 c flour
1 c quick oats
1/3 c sugar
3 tsp baking powder
1 tsp salt
1 tsp nutmeg
2 tsp cinnamon

Beat egg; stir in remianing ingredients, mixing just to moisten. Pour into 12 greased muffin cups until 3/4 full.

Bake 400 deg for 15-20 min.

Open-Faced Cucumber Sandwiches

2008-01-19T14:46:00.001-06:00

1 package (3 ounces) cream cheese, softened
½ teaspoon of garlic salt
½ teaspoon of dill weed
1 teaspoon chopped chives
8 slices of white bread 1 seedless cucumber

Combine the cream cheese, garlic salt, chives and dill in a bowl. Mix well. Cover and chill 1 hour. Cut the cucumber into rounds. Set aside. Using a biscuit cutter or the top of a glass, cut the middle out of each slice of bread. Top each slice with some of the cream cheese mixture, then a slice of cucumber. Cover and refrigerate until ready to serve. Garnish with additional dill and chopped chives.

Tea Sandwiches for a Crowd

2008-01-19T14:42:00.001-06:00

When you need to make small tea sandwiches for a crowd, here is a general guideline.
The following amounts make enough sandwiches for 300 people, about 800 small sandwiches in total! Now this is for a Tea NOT a Luncheon. This will allow about 3 small sandwiches per person. Suitable for an afternoon Wedding, Funeral, or a Social Tea at a School or a Church.
Amounts that you will need for Finger, Ribbon or Rolled sandwiches.

12 large sandwich loaves, sliced lengthwise, (get the bakery to do this) order ahead of time 6 white and 6 brown loaves and have them sliced to order.
A variety of fillings.
4 dozen eggs, hard boiled - make a filling with salad dressing and seasonings.
1 lb. of ham or roast beef, ground - mix with salad dressing, ground sweet pickles and a little bit of pickle juice.
1 1/2 lbs. cream cheese - Mix with salad dressing, spread on bread, sprinkle with well drained chopped maraschino cherries. Make into rolls. (Need 12 oz. jar red, 6 oz. jar green cherries)
1 1/2 lbs. Velveeta - Mix with salad dressing, make into rolls with dill slices or olives, (takes about 4 per slice)
3 tins of shrimp - Mix with salad dressing, roll.
2 large tins of salmon - mix with chopped celery, salad dressing and seasoning. Roll centered with a well drained dill spear.
These should be tightly rolled in wax paper (it seems to keep them better than plastic wrap) and refrigerated until cut. Makes approx. 800 tiny sandwiches.
For a Tea, you will also need: Small bite sized cookies or squares (bars) approx. 3 per person. If a volunteer project, 25 people each bringing 3 doz. dainties will do it.

Also required:
2 lbs. tea
3 lemons sliced thinly (to serve with the tea)
3 lbs. sugar cubes
3 quarts of cream or milk
1/2 gallon sweet pickles
1/2 gallon dill pickles

Egg Salad Sandwiches

2008-01-19T14:35:00.002-06:00

Prep time: 20 mins
Makes 4 cups

1/2 medium red onion, chopped
12 large eggs
1 stalk celery (with leaves), chopped
1/2 cup mayonnaise
2 tablespoons chopped fresh dill
2 tablespoons whole-grain mustard
1 tablespoons plus 1 teaspoon freshly squeezed lemon juice
2 teaspoons kosher salt
Freshly ground black pepper

Serving suggestions: 8 slices country-style sourdough bread, sliced tomatoes, or salad greens

In a small bowl, soak the onions in cold water, for 15 minutes. Drain. Meanwhile, in a large saucepan, with a tight-fitting lid, place the eggs and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover the eggs, remove from the heat, and set aside for 8 minutes. Drain the water from the pan and cool the eggs in the pan under cold running water. Peel the eggs and cut into sixths. In a large bowl, mix together the onion, celery, mayonnaise, dill, mustard, lemon juice, and salt. Add the eggs to the mayonnaise mixture and gently mix them together. Season with pepper to taste. Use in sandwiches, with lettuce and tomatoes, or in a salad.

Cashew Chicken Salad Sandwiches

2008-01-19T14:32:00.001-06:00

4 skinless, boneless chicken breasts, cooked and shredded
1/2 cup mayonnaise
½ cup minced green onions
1 teaspoon of fresh tarragon
½ cup finely chopped cashews
24 slices of fresh white bread

Combine the chicken, mayonnaise, green onions, tarragon and cashews. Mix well. Spread the mixture in the middle of 12 slices of the bread. Top with the remaining slices. Using a biscuit cutter or rim of a glass, cut circles out of the bread. Refrigerate until ready to serve.

Chicken Wellington

2008-01-19T14:26:00.001-06:00

2 cups chopped button mushrooms
2 cups chopped yellow onions
1 clove garlic, chopped
2 tablespoons olive oil to saute vegetables
1 egg
1 cup chicken stock
1 1/2 cups bread crumbs
1/2 teaspoon onion powder
1/4 teaspoon ground nutmeg
1/2 teaspoon black pepper
1/4 teaspoon celery salt
1/4 teaspoon sage
4 chicken breast halves (6 ounces each), pounded to 1/2-inch thickness
1 package of puff pastry sheets, thawed, cut into 8 (5-inch)squares
1 egg, beaten to use as egg wash
Additional puff pastry and egg wash to garnish Wellingtons (optional)

In saucepan or skillet, saute mushrooms, onions and garlic in oil until onions are translucent. Remove from heat and transfer to bowl. Add all remaining ingredients but chicken, pastry and egg for egg wash and mix well. Cool.
Place 1/4 cup stuffing on each breast and fold to encase stuffing in center. Place each breasts on 1 square of pastry. Brush egg wash around edge of pastry then put second square of pastry over chicken and pinch edges to seal. If desired, decorate tops of Wellingtons with additional puff pastry that has been cut into thin strips. Brush strips with additional egg wash.
Preheat oven to 375 degrees. Line sheet pan with parchment paper and lightly oil paper.
Place Wellingtons on paper and bake in preheated oven 30 to 35 minutes or to an internal temperature of 165 degrees. Makes 4 servings.

Chicken Chivetta

2008-01-19T14:18:00.001-06:00

Prep time: 15 min
Inactive prep time: 30 mins to 24 hours

INGREDIENTS:
1 egg
1 cup oil
3 tablespoons salt
1 teaspoon pepper
1 teaspoon poultry seasoning
2 cups cider vinegar (don't use white vinegar!)
Chicken halves

To make half of this recipe you should use: 1/2 cup oil, 1 Tablespoon salt, pinch of pepper, 1/2 Tablespoon poultry seasoning and 1 cup cider vinegar (again don't use white vinegar!).

This sauce is made by using a blender or mixer. Start by putting the egg in the blender and thoroughly beat. Continue to beat while slowly adding the oil to the egg. This makes a thick, mayonnaise-like mixture which is the key to success in keeping the oil uniformly suspended in the vinegar. Continue to beat while adding 1/4 of the vinegar and then the salt, pepper and poultry seasoning. Finally add the remaining vinegar and mix thoroughly. Marinate from 30 minutes to a whole day. The sauce may have to be stirred during the barbecuing.

Cooking Chicken:. Turn halves of chicken as often as is necessary to keep from burning and at least every 5 minutes. Sprinkle the sauce on the chicken halves after each turning by shaking the basting brush over the halves. Cook thoroughly.

Pickle Bread Loaf

2008-01-19T13:57:00.001-06:00

1 loaf (unsliced) French bread
1/3 cup parsley flakes or chopped fresh parsley
8 oz cream cheese (softened)
½ cup cheddar cheese (shredded)
½ teaspoon garlic salt
Mayonnaise
1 Tbsp dill weed
¾ cup celery (finely chopped)
1 Tbsp onion (finely chopped)
10 large slices boiled ham
10 medium dill pickles

Slice beard lengthwise, not all the way through. Hollow out the middle of each half, leaving a border of bread. Spread each half with mayo, sprinkle with parsley and dill weed over mayo. In a bowl blend cream cheese, cheddar, onion, celery and garlic salt. Spoon into bread halves and pack down. Roll dill pickles in center of 2 slices of ham. Lay the ham and pickle roll in loaf – end to end. Cover with top half of bread. Wrap in foil and refrigerate for several hours. Then slice and eat.

Dill Cucumber Toasties

2008-01-19T13:55:00.001-06:00

INGREDIENTS:

1 (8 ounce) package cream
cheese, softened
1 (.7 ounce) package dry Italian
-style salad dressing mix
1/2 cup mayonnaise
1 French baguette, cut into 1/2 inch thick circles
1 cucumber, sliced
2 teaspoons dried dill weed

DIRECTIONS:

1. In a medium bowl, mix together cream cheese, dressing mix and mayonnaise.
2. Spread a thin layer of the cream cheese mixture on a slice of bread, and top with a slice of cucumber. Sprinkle with dill. Repeat with remaining ingredients.

Bruschetta

2008-01-19T13:51:00.000-06:00

Ingredients
1 loaf French Bread, cut into 1/2 inch slices
6 cloves minced Garlic
1/2 Stick melted Butter
3 diced Tomatoes
1 cup chopped fresh Basil
Salt And Pepper
1/2 cup Olive Oil

Directions
In a small bowl, mix together tomato, basil, salt and pepper and let marinate while you prepare the balance of ingredients.Preheat oven to 350o. Place bread slices on baking sheet and toast for 5 minutes. Melt butter and combine with garlic. Spread butter/garlic over bread and return to oven for another 3-5 minutes. Spread with tomato/basil mixture and drizzle with a little oil before serving.

Divine Casserole

2008-01-19T13:46:00.001-06:00

1 lb small egg noodles
salt
2 lb ground beef
1 T worcestershire sauce
8 oz cream cheese, softened
1 c sour cream
8 oz cream style cottage cheese
3-4 green onions, chopped
1 stick margarine
salt to taste

Boil, drain, and rinse noodles under hot water. Brown mean, add tomato sauce, worcestershire sauce, and salt. Combine cottage cheese, sour cream and green onion. Stir in cream cheese, Melt butter in 9 x 13 inch baking pan. Place ½ of the noodles, pour a little melted butter over noodles. Top with the ½ the cheese misture, ½ the meat. Repeat, ending with meat. Pour remaining butter over top.

Bake at 350 for 45 minutes.

Cannoli Cake

2008-01-19T13:45:00.001-06:00

Cake:
3 egg whites
1 pkg white cake mix
1-¼ c water
½ c oil
2 tsp almond extract

Frosting:
1 c whipping cream
15oz container Ricotta cheese
2 tsp vanilla
1 can vanilla frosting
½ c mini semisweet chocolate chips
½ c chopped maraschino cherries
1 tbsp chopped walnuts
5-6 maraschino cherries, halved.

Heat oven to 350. Grease and flour two 8 or 9 inch round cake pans. In small bowl, beat egg whites until soft peaks form, or about 1 minute. Set aside. In large bowl combine remaining cake ingredients at low speed until moistened; beat two minutes at medium speed. Fold in egg whites. Pour batter intp orepared pans. Bake at 350 for 20 to 30 minutes or until cake springs back when touched lightly in the center. Cool 15 minutes; remove from pans, Cool completely.

To prepare frosting, in small bowl, beat whipping cream until soft peaks form, set aside. In large bowl combine ricotta cheese and vanilla; beat at medium speed until smooth. Add canned frosting and whipping cream; mix until smooth. Divide in half. To half of frosting, stir in chocolate chips and ½ c chopped cherries, blend well. To assemble cake, split each layer ½ horizontally to form 4 layers. Spread 1/3 of cherry chip frosting filling between each layer. Frost top and sides with remaining ½ of frosting.

To garnish, sprinkles walnuts on top, place halved cherries around top edge of cake. Refrigerate at least 1 hour or until serving time. Store in refrigerator.

Taffy Apple Salad

2008-01-19T13:42:00.002-06:00

16 oz can pineapple chunks
2 or 3 cups diced apples (unpeeled macintosh)
4 c mini marshmallows
1 egg (well beaten)
½ c sugar
1-½ tablespoons white vinegar
1 tablespoons flour
8 oz cool whip
1-½ c spanish nuts (save a few to sprinkle on top)

Drain pineapple – save juice. Mix pineapples, marshmallows together and set aside. In saucepan, combine pineapple juice, sugar, flour, egg and vinegar. Cook until slightly thickened. When cool mix with Cool Whip and fold in marshmallows mixture and apples and nuts. Sprinkle nuts on top.

Scalloped Onions

2008-01-19T13:38:00.002-06:00

2-3 large bermuda onions, sliced & separated into rings
2 Tbsp butter
¼ t pepper
½ cup milk
8 slives french bread, buttered
½ lb shredded swiss cheese
1 can cream of chicken soup
1 tsp soy sauce

Melt butter in heavy pan over low head. Add onions and simmer until tender, stirring frequently. Turn into a 1 ½ quart baking dish; top with the cheese and pepper. Head soup, milk, and soy sauce in same pan until blended. Pour soup mix over all. Stir lightly with a knife to allow sauce to mix thoroughly, Overlap bread slices in a ring on top. Bake at 350 for 30 minutes

Chinese Peanut Chicken

2008-01-19T13:34:00.002-06:00

1/3 cup soy sauce
3 tablespoons hot (spicy) sesame oil, plus oil to saute chicken (divided)
1/4 cup packed brown sugar
1/4 cup pineapple juice
Salt and white pepper to taste
4 boneless, skinless chicken breast halves, cut into julienne strips about 3 inches long
Flour to dredge chicken
1 tablespoon butter
1 tablespoon flour
1/2 cup chicken stock
1/2 cup whipping cream
1/2 teaspoon red pepper flakes
1/4 cup smooth or chunky peanut butter
Roasted peanuts and chopped green onions to garnish

In bowl, mix soy sauce, sesame oil, brown sugar, pineapple juice, salt and white pepper. Add chicken strips and marinate 2 to 3 hours in refrigerator. Drain and discard marinade. Dredge in flour; shaking off excess flour.

Heat medium-size skillet, then add additional oil to coat skillet. Saute chicken strips, turning occasionally, until golden brown and cooked through, about 2 minutes each side.

In small saucepan, over low heat, combine butter and flour and mix until smooth. Cook slowly until bubbly. Add stock and increase heat to high. When stock begins to thicken, add whipping cream and peanut butter, stirring until peanut butter is dissolved and sauce is creamy and the consistency of a heavy gravy. Place chicken strips on plate, top with sauce and sprinkle with green onions and peanuts. Makes 4 servings. Note: Serve with fried rice and Oriental vegetables.

Italian Beef - 24 Hour

2008-01-18T12:35:00.001-06:00

3 to 5 pound rolled rump roast or sirloin tip roast
1 pkg dry Au Jus mix
1 pkg dry Italian dressing mix
2 c water

Combine both dry mixes and water. Pour over roast in crockpot. Cook on low for 12 hours. Remove meat from crockpot and shred with a fork or slice thin. Put meat back in crockpot and cook on low for 12 more hours.

Cinnamon Cider

2008-01-18T12:14:00.002-06:00

3 quarts apple cider
5 cups ginger ale
1-1/2 cups red cinnamon candy
6 cinnamon sticks
6 whole cloves

Combine cider and ginger ale in stock pot. Place candy and spices in a spice basket or cheesecloth bag and immerse in cider. Cover pot and simmer for 45 minutes. Remove spices before serving. Just as tasty reheated the next day.

Inspiration

2008-01-15T20:02:00.001-06:00

I received a message today, finally some inspiration to get my blogger site to what I want it to be, stay tuned! TY MsT

Pan Seared Talapia with Chile-Lime Butter

2008-01-15T16:41:00.002-06:00

For chile lime butter

1/2 stick (1/4 cup) unsalted butter, softened
1 tablespoon finely chopped shallot
1 teaspoon finely grated fresh lime zest
2 teaspoons fresh lime juice
1 teaspoon minced fresh Thai or serrano chile (preferably red), including seeds
1/2 teaspoon salt

For fish

6 (5- to 6-oz) pieces skinless tilapia fillet or farm-raised striped bass fillets with skin
1/2 teaspoon salt
2 tablespoons vegetable oil

Make chile lime butter:
Stir together butter, shallot, zest, lime juice, chile, and salt in a bowl. Prepare fish: If using striped bass, score skin in 3 or 4 places with a thin sharp knife to prevent fish from curling (do not cut through flesh). Pat fish dry and sprinkle with salt. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until just smoking, then sauté 3 pieces of fish, turning over once with a spatula, until golden and just cooked through, 4 to 5 minutes, and transfer to a plate. Sauté remaining fish in remaining tablespoon oil in same manner. Serve each piece of fish with a dollop of chile lime butter.

Cooks' note:
Chile lime butter can be made 1 day ahead and chilled, covered. Bring to room temperature before using. Makes 6 servings. Gourmet July 2003

Beef Tenderloin with Port Wine-Balsamic Sauce

2008-01-15T16:40:00.001-06:00

1 cup ruby Port
1 cup dry white wine
2 8-ounce beef tenderloin steaks
All purpose flour 3 tablespoons unsalted butter
1 tablespoon olive oil
2 tablespoons balsamic vinegar

Boil Port and wine in heavy small saucepan until mixture is reduced to 2/3 cup, about 8 minutes. Set aside. Sprinkle steaks with salt and pepper. Dust with flour; shake off excess. Melt 1 tablespoon butter with oil in heavy large skillet over medium-high heat. Add steaks; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to platter (do not clean skillet); tent steaks with foil to keep warm. Add Port mixture and vinegar to same skillet and bring to boil, scraping up any browned bits. Boil until reduced to sauce consistency, about 2 minutes. Remove from heat. Add remaining 2 tablespoons butter and whisk just until melted. Season sauce to taste with salt and pepper. Transfer steaks to plates. Spoon sauce over and serve. Serves 2.

German Apple Bars

2007-12-09T18:48:00.001-06:00

3 eggs
1 cup oil
2 cups sugar
1 tsp. vanilla
1 tsp. baking soda
½ tsp. salt
2 tsp. cinnamon
2-1/2 cups flour
1 cup chopped walnuts
3 cups chopped apples
10X sugar

Mix and heat eggs and oil over low hear until foamy. Sift dry ingredients. Add to warm mixture. Add vanilla. Mix well. Add nuts and apples. Stir. Pour onto greased jelly roll pan (11-17“ or 12-18”). Bake at 350 for 35-45 mins. When cool drizzle powered sugar icing over top. Freezes well.

Caption This!

2007-11-26T15:38:00.000-06:00

Create a caption for my photo.

Sour Cream Chicken and Dumplings

2007-11-17T10:48:00.002-06:00

This recipe was given to me by my Mom. It is an outstanding recipe.

2 fryers, cut into parts
1 pint chicken broth
1 pint sour cream
1 stick butter
4 tablespoons flour
4 tablespoons paprika
1-1/2 large onions, chopped
Salt and pepper
3 T. margarine, for browning onions

Wash and cut up chicken. Melt 1 stick of butter in large frying pan, add chicken, salt and pepper, and sprinkle with paprika. Cover and let simmer until fork tender. When done, leaving drippings in pan, place chicken parts in large covered casserole or pan. In small frying pan brown onion in margarine. In large bowl mix sour cream with flour, then add broth, mix well. Add sautéed onions. Pour mixture into large frying pans and combine with drippings. Simmer 5 minutes. Add sauce to chicken in casserole. Bake in 350 oven for one hour.

Dumplings:

2 cups flour
1 teaspoons salt
1 egg
½ cup water
½ c milk
4 slices white bread (cut into cubes, remove and discard crusts)

Combine flour, salt, egg, water and milk. Add bread cubes. Drop into boiling salted water, serving spoon size as they do grow. Cook for 30 minutes in partially covered pot.
Take chicken out of casserole and place on serving platter, add dumplings to sauce and serve.

I usually double the dumpling recipe as well as the sauce, using 2 fryers plus 4 chicken breasts.

Connecting With People From The Midwest

2007-11-17T08:45:00.000-06:00

Its the weekend! Still trying to connect with people from the midwest!