Lemon orzo with peas

Lemon orzo with peas
By: Williams-Sonoma
“Orzo, which means “barley” in Italian, is a small, oval pasta shaped like its name-sake. It is delicious in soups, but also makes a good side dish for serving in place of potatoes or rice. The lemon juice and zest add a fresh, bright taste to the orzo (that isn’t overpowering at all), making it perfect to serve with seafood, especially pan-seared shrimp or broiled salmon fillets.”

Healthier for you and good source of protein

3 cups water
1 ½ cups orzo
1 teaspoon salt
2 Tablespoons butter, softened
2 Tablespoons fresh lemon juice (juice from 1 large lemon)
2 teaspoons grated lemon zest (from 1 large lemon)
1 cup thawed, frozen, petite green peas
Salt and Pepper to taste
Grated parmesan cheese (optional)

In a large saucepan over high heat, bring 3 cups of water to a rolling boil. Stir in the orzo and 1 teaspoon salt, cover, reduce heat to low and cook until water is absorbed and the pasta is tender, about 15 minutes (stirring occasionally to prevent sticking), add peas during last 5 minutes of cooking.

Add the butter, lemon juice and lemon zest and stir to blend. Add salt and pepper to taste. Sprinkle grated parmesan to taste if preferred.

Serves 6. Serve immediately/hot.

This is a perfect meal on its own. Hearty and filling, yet fresh and light on the tongue. Good for you and you wouldn’t think so with how good it tastes!

Reduced-fat Carrot Cake with low fat cream cheese frosting

Reduced-fat Carrot Cake with low fat cream cheese frosting
By: Kris Widican

Cake:
2 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 ½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1/8 teaspoon ground cloves
½ teaspoon salt
2 large eggs
1 (4oz) jar carrot baby food (Key!!!)
1 pound carrots, peeled and shredded

Frosting:
1 (8oz) 1/3 less fat or less cream cheese, softened
1 cup marshmallow crème (I prefer Kraft Jet-Puffed)
1 ½ teaspoons vanilla extract
¼ cup confectioner’ sugar

Heat oven: Adjust oven rack to middle position and heat oven to 350 degrees. Lightly grease 13x9 baking pan with cooking spray and line bottom of pan with parchment paper.

Make batter: Whisk flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt in a large bowl. With electric mixer on medium speed beat eggs, baby food, and sugar until smooth and creamy, 1-2 minutes. With mixer still running, slowly add oil and mix until thoroughly incorporated, about 1 minute. Reduce speed to low. Add flour mixture in two additions, scraping down sides of bowl as necessary, and mix until batter is nearly smooth. Fold in carrots.

Bake cake: Spread batter in prepared pan and bake until toothpick inserted in center come out with few moist crumbs attached, 30-32 minutes, rotating pan halfway through baking. Cool cake in pan 10 minutes, then invert onto wire racks. Remove parchment paper and flip cake right-side up to cool completely, about 1 ½ hours.

Make frosting: With mixer on medium-high speed beat together cream cheese, marshmallow crème, and vanilla. Sift confectioners’ sugar over cream cheese mixture and beat on low speed until mixture is smooth, about 1 minute. Frost cooled cake. Serve.

Zucchini spice bread

Zucchini spice bread
By: Mary Bodor

1 large zucchini (1 cup shredded)
1 cup packed brown sugar
2 Tablespoons granulated sugar
2/3 cup vegetable oil
2 teaspoons vanilla extract
2 large eggs
1 ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
1 ½ teaspoons cinnamon
¾ teaspoon ground nutmeg
1/8 teaspoon ground cloves
¾ teaspoon salt

Preheat oven to 350 degrees. Lightly coat a loaf pan with cooking spray. Grate zucchini on the large holes of a box grater; set aside. In a large bowl, whisk together sugars, oil, vanilla and eggs.

Into a small bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. Add flour mixture to egg mixture, and stir to combine well. Stir in grated zucchini.

Pour batter into prepared pan, spreading evenly. Bake until a toothpick inserted in center of loaf comes out clean, about 1 hour 10 minutes. Cool in pan 10 minutes. Invert onto wire rack, then reinvert, top side up. Cool completely before slicing.

Ricotta Cookies

Ricotta Cookies
½ cup unsalted butter (1 stick)
1 cup granulated sugar
1 teaspoon vanilla
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
7 ½ oz ricotta cheese (1 cup)

Preheat oven to 350 degrees (Yes, convection if possible). Line baking sheets with parchment paper.

In a bowl, beat the butter and sugar until well blended. Add vanilla and eggs, one at a time, beating until incorporated.

Mix flour, baking soda, and salt together and add half to the butter mixture; blend well. Add ricotta cheese to the butter mixture, and then stir in the remaining flour mixture.

Using a medium ice cream scoop (or a slightly rounded ¼ cup measure), portion mixture into 2 ½ oz balls. Place on prepared baking sheets and bake for 12 minutes. Transfer to wire rack and cool. Frost with cream cheese frosting and sprinkle fresh nutmeg on top for decorative twist!

Cream cheese frosting:
8 Tablespoons unsalted butter at room temperature
4 oz cream cheese, at room temperature (1/2 cup)
1 teaspoon vanilla
1 ½ cups powdered sugar

In a bowl, beat the butter until lightly fluffy. Add the cream cheese and the vanilla. Gradually beat in the powdered sugar, until incorporated.

Pork chops over rice

Pork chops over rice
By: Heather Bassett

6 pork chops
5 cups hot, cooked rice
1 (10oz) can of onion soup
1 cup sour cream
3 Tablespoons olive oil
1 can cream of mushroom soup

Brown pork chops in oil. Season with salt and pepper. Place rice in the bottom of a 9x13 glass casserole dish. Arrange pork chops on top. Combine mushroom soup, onion soup, and sour cream in a medium size bowl. Blend well. Pour sauce over pork chops. Cover with tin foil and bake at 350 degrees (not convection) for 1 hour. Uncover and cook 15 minutes to brown.

6 servings

Poppy seed bread

Poppy seed bread
By: Wendy Jenkins

Blend and mix for 2 minutes (mixture will be runny):
3 cups flour
1 teaspoon salt
1 ½ teaspoon baking powder
1 ¾ cup granulated sugar
1 ½ cups milk
1 ½ cups vegetable or canola oil
1 ½ Tablespoons poppy seeds
3 eggs
1 ½ teaspoon vanilla
1 ½ teaspoon almond extract

Pour into 2 greased and floured bread pans. Bake at 350 degrees (not convection) for 1 hour. Remove from oven. Glaze immediately. Let cool for ½ hour, then remove from pans.

Glaze:
¾ cup granulated sugar
¼ cup orange juice concentrate (frozen)
½ teaspoon vanilla
½ teaspoon almond extract
2 teaspoons melted butter

Perfectly Easy Dinner Rolls

Perfectly Easy Dinner Rolls
1 cup warm water
2 packages active dry yeast
½ cup (1 stick) butter, melted
½ cup granulated sugar
3 eggs
1 teaspoon salt
4 to 4 ½ cups all-purpose flour
Additional melted butter (optional)

Combine the warm water and yeast in a large bowl. Let the mixture stand until yeast is foamy, about 5 minutes.

Stir in the butter, sugar, eggs and salt. Beat in the flour, 1 cup at a time, until dough is too stiff to mix (some flour may not be needed). Cover and refrigerate 2 hours or up to 4 days.

Grease 9x13 glass baking dish. Turn the chilled dough out onto a lightly floured board. Divide dough into 24 equal-size pieces. Roll each piece into a smooth round ball; place balls in even rows in the prepared dish. Cover and let dough balls rise until doubled in volume, about 1 hour.

Preheat oven to 375 degrees. Bake until rolls are golden brown, 15-20 minutes. Brush warm rolls with melted butter, if desired. Break rolls apart to serve.

Peanut Butter Cheesecake Squares

Peanut Butter Cheesecake Squares
By: Ghiradelli

Crust:
½ cup cocoa powder
2 cups crushed graham crackers
½ cup (1 stick) melted butter
2 Tablespoons granulated sugar

Preheat oven to 350 degrees (not convection). Combine crust ingredients in large bowl. Press into 9x13 glass pan. Bake 8 minutes. Remove from oven.

Cheesecake layer:
2- 8oz cream cheese, at room temp
1 cup granulated sugar
½ cup creamy peanut butter (try to stick with manufactured brands such as Jiffy. Brands that need to be stirred and stored in the fridge tend not to be creamy and break apart in batter).
3 Tablespoons flour
4 eggs
½ cup milk
1 teaspoon vanilla

In a large bowl beat cream cheese, sugar, peanut butter and flour with an electric mixer on low speed. Add eggs one at a time, mixing well after each addition. Mix in the milk and vanilla. Pour filling over crust. Bake 35-40 minutes. Place pan on wire rack to cool completely.

Drizzle:
Melt 2oz semi-sweet chocolate chips with ½ teaspoon Crisco (solid vegetable shortening) in a double boiler until melted. Put melted chocolate into Ziploc bag. Cut small tip in corner of bag. Drizzle over cheesecake.

Cut cheesecake into 2” squares. Store in refrigerator. Serve cold.

4 stars!!!

Nun’s Puffs

Nun’s Puffs
½ cup butter
1 cup milk
¾ cup all-purpose flour
4 eggs
1 Tablespoon granulated sugar
Honey (optional)

Generously grease twelve muffin cups, including edge and around the top of each cup; set aside. In a medium saucepan melt butter; add milk. Bring to boiling. Add flour all at once; stirring vigorously. Cook and stir until mixture forms a ball and does not separate. Remove from heat; cool for 5 minutes.

Add the eggs, 1 at a time, beating for 1 minute with a wooden spoon after each addition or until smooth. Divide dough evenly among prepared muffin cups, filling cups about 2/3 full; sprinkle with sugar.

Bake at 375 degrees for about 30 minutes or until golden brown and puffy. Remove from pan. Serve immediately. If desired, serve with honey.

Homemade Blueberry Freezer Jam

Homemade Blueberry Freezer Jam
“Here’s all the flavor of old-fashioned jam without the bother of boiling jars and processing the finished product, because you keep it in the freezer.”

6 ½ cups fresh blueberries, coarsely chopped (about 5 pints whole blueberries); you can also do this step in a food processor, if you don’t mind the mess!
1 package (1.75oz) granulated fruit pectin
4 ½ cups granulated sugar, divided

In a large saucepan, combine blueberries and ½ cup water. In a small bowl, stir together pectin and ¼ cup of the sugar. Stir pectin mixture into blueberries. Over high heat, stirring constantly, bring mixture to a rolling boil. Add the remaining 4 ¼ cups sugar all at once; return to a rolling boil. Boil exactly one minute, stirring constantly; remove from heat; skim off any foam; set aside until cool enough to handle, about 30 minutes. Transfer to 1 cup freezer containers, filling to about ½ inch from the top; continue to cool at room temperature until jam has set; cover and freeze. Thaw to serve; store any leftover jam in the refrigerator for up to one month.

Yields: about 9 cups

Chocolate Zucchini Cake

Chocolate Zucchini Cake
1 cup vegetable or canola oil
½ cup buttermilk
1 ¾ cup granulated sugar
5 Tablespoons cocoa powder
2 eggs
2 ½ cups flour
1 teaspoon vanilla
½ teaspoon cinnamon
1 teaspoon baking soda
½ teaspoon salt
2 cups grated zucchini
1 cup semi-sweet chocolate chips

Blend all ingredients, except chocolate chips, and pour into a greased 9x13 glass baking dish. Sprinkle with the chocolate chips. Bake at 325 for 40-45 minutes.

Almond Rice Pudding

Almond Rice Pudding
1 ½ cups water
¾ cup uncooked white rice (not Minute Rice; I use Uncle Ben’s)
4 large eggs
4 cups milk
2/3 cup granulated sugar
2 teaspoons vanilla
1 teaspoon almond extract
1 cup dark raisins (optional)

Topping:
1/3 cup sliced almonds
1 teaspoon granulated sugar
1/8 teaspoon nutmeg

In a medium-size saucepan, bring the water and rice to a boil. Reduce the heat to low. Cover and simmer for 18-20 minutes, or until the water is absorbed and the rice is tender. Let cool.

Heat the oven to 350 degrees. Lightly grease a shallow 2-quart baking dish.

In a large bowl, whisk the eggs. Whisk in the milk, sugar, and both extracts until well blended. Stir in rice and raisins (optional). Pour the mixture into the prepared baking dish.

Make the topping: In a small bowl, mix the almonds, sugar and nutmeg. Sprinkle the topping over the pudding.

Bake 45 minutes to 1 hour. Cool and serve with homemade whip cream or vanilla ice cream. Can be served warm or hot.

Serves 8

Jeanne’s Sloppy Joes

Jeanne’s Sloppy Joes
1lb hamburger
½ cup ketchup
½ cup barbeque sauce (I used Tony Roma’s Southern Carolina barbeque sauce)
½ envelope onion soup mix
2 teaspoons liquid smoke (key to flavor)

Brown meat. Season with salt and pepper to taste. Add all other ingredients. Bring to a boil. Reduce to a simmer on low heat for 20-30 minutes, uncovered. Serve on quality buns (I used sesame seeded Franz buns).

Serves 4. Incredibly easy, delicious.

Cliff and Rosanna both gave 4 stars~

Better-than-Almost-Anything Cake

Better-than-Almost-Anything Cake
By: Betty Crocker

1 box Betty Crocker SuperMoist German chocolate cake mix
Water, vegetable oil and eggs called for in cake mix directions
1 can (14oz) sweetened condensed milk
1 jar (16-17oz) caramel ice cream topping
1 container (8oz) frozen whipped topping, thawed (3 cups)
1 cup toffee chips or bits

Heat oven to 350 degrees (not convection). Make cake as directed on package. Grease bottom of 9x13 glass pan. Pour batter into pan and bake for 30 minutes. Cool for 15 minutes in pan.

Poke top of warm cake every 1/2” with handle of wooden spoon (larger holes than a fork will do). Drizzle sweetened condensed milk evenly over top of cake; let stand until milk has been absorbed into cake (between 15-30 minutes). Drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and refrigerate for at least 2 hours.

Spread whipped topping over top of cake. Sprinkle with toffee chips. Store covered in refrigerator for up to 1 week. Serves 12.

Pumpkin spiced iced cookies

Pumpkin spiced iced cookies
2 ¼ cups flour
1 ½ teaspoons pumpkin pie spice
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt

Combine in medium size bowl.

1 cup (2 sticks) softened butter
1 cup granulated sugar
1 can (15oz) 100% pure canned pumpkin
2 large eggs
1 teaspoon vanilla
2 cups (12oz) semi-sweet chocolate chips

Beat butter and sugar until creamy. Beat in pumpkin, eggs and vanilla. Gradually beat in flour mixture. Stir in chocolate chips. Drop by rounded Tablespoons onto parchment paper ready lined baking sheets.

Convection oven at 375 degrees for 15 minutes. Cool on baking sheets for 2 minutes; then, remove to wire racks to cool completely. Put wax paper under racks. Drizzle with vanilla glaze:

Vanilla Glaze:
2 cups powdered sugar
2 Tablespoons milk
1 teaspoon vanilla

Whisk. Drizzle over cookies.

Makes 30 cookies.

Note: Eat within the day or they will get soft. Don’t put in airtight container or they get really soggy. Store at room temperature.

Mrs. Fields Cinnamon Sugar Butter Cookies

Mrs. Fields Cinnamon Sugar Butter Cookies
Topping:
3 Tablespoons granulated sugar
1 Tablespoon cinnamon

Cookies:
2 ½ cups flour
½ teaspoon baking soda
¼ teaspoon salt
1 cup packed brown sugar
½ cup granulated sugar
1 cup salted butter, softened
2 large eggs
2 teaspoons vanilla

Preheat oven to 300 degrees (convection if possible). Combine sugar and cinnamon for topping, set aside. In a medium bowl combine flour, baking soda and salt. Set aside. In a large bowl blend sugars with an electric mixer. Add the butter and mix to form a grainy paste. Add eggs and vanilla. Mix at medium speed until light and fluffy. Add the flour mixture and blend at low speed just until combined. Do not over mix. Shape dough into 1” balls and roll each ball in the cinnamon sugar topping. Place on parchment paper lined baking sheets. Bake for 18-20 minutes.

Cliff’s Chicken Pot Pie

Cliff’s Chicken Pot Pie
2 boneless skinless chicken breasts, cooked, seasoned and cubed; set aside.

2 Tablespoons butter
1 ½ cups water
Bring to a simmer in a big saucepan.

Add:
1 ½ carrots, peeled and small diced
Cook 3 minutes. Covered.

Add:
(2) red potatoes, peeled and medium diced
Cook 5 minutes. Covered.

Add:
(3) stalks of celery, washed and small diced
½ small yellow onion, finely chopped
1 cup frozen peas
Re-cover. Cook 3 more minutes. Season with salt and pepper to taste.

Combine in a small bowl:
1 can cream of chicken soup
½ can milk
Add veggies! Add cooked cubed chicken. Simmer uncovered at medium heat for 15 minutes.

Pour into prepared pie crust in a deep dish pie pan (make sure it is deep dish; will also fit into 4 mini pie plate tins). Brush with egg yolk. Vent. Cook at 375 degrees for 30-35 minutes.

Breakfast crepes with strawberry

Breakfast crepes with strawberry
Crepes (makes 5):
½ cup flour
1 Tablespoon sugar
1 pinch salt
1 egg
1 egg yolk
½ cup and 1/8 cup milk
2 ½ Tablespoons butter, melted

Combine the flour, sugar and salt. Make a well in the center, add egg and egg yolk. Add ½ cup milk. Gradually whisk until smooth, but don’t over mix.

Add remaining 1/8 cup milk. Whisking gently until it is well combined. Cover loosely and leave aside while making filling. Add melted butter right before cooking.

Lightly butter non-stick pan on medium-high heat. Add batter in center while it sizzles as it coats the pan. Flip when browned (approx 1 minute each side). Remove from heat onto wire rack lined with paper towel then parchment paper. Stack until 5 crepes have been made.

Filling:
1 cup ricotta cheese
4oz softened cream cheese
¼ cup granulated sugar
½ teaspoon vanilla
¼ (1/2 stick) butter

Combine everything, but butter, until smooth.

Creating blintz:
Place one crepe on plate. Fill with about 1 spoonful of filling. Top with fresh strawberries. Fold like a burrito using toothpicks to “stitch” closed.

In pan add ¼ cup butter until melted. Add crepes to fry for about 5 minutes (2 ½ minutes per side). Remove to serving plate. Top with syrup that had sliced strawberries heated in the microwave for about 1 minute. Top that with whip cream. Yummy!!!

Best Ever Dill Potato Salad

Best Ever Dill Potato Salad
3 boiled eggs, chopped
6 small red potatoes, washed, cut into quarters and boiled until soft. Drain, cool, set aside

In a large bowl combine:
½ yellow bell pepper, finely diced
3 celery stalks, washed and finely sliced
3 dill pickles, chopped
2 green onions, green part only thinly sliced
½ can black olives, sliced
1 teaspoon dill seasoning
Salt and pepper to taste
1 teaspoon paprika
1 ½ cups mayonnaise
1 teaspoon mustard powder
1 Tablespoon pickle juice (optional)

Put the cooled chopped eggs and potatoes with the above mayonnaise base. Mix together and refrigerate at least 6 hours. Serve cold.

Banana Bread

Banana Bread
3 mashed ripe bananas
2 eggs
½ cup brown sugar
½ cup granulated sugar
½ teaspoon baking powder
½ cup (1 stick) melted butter
2 cups all-purpose flour
¼ teaspoon salt
¼ cup buttermilk
1 cup vanilla bean yogurt (optional)

Preheat oven to 375 degrees (not convection oven).

In a large bowl mix mashed bananas with eggs, sugars and melted butter.

In separate bowl add all dry ingredients together.

Mix wet with dry ingredients. Add buttermilk and yogurt (optional).

Line 2 loaf pans with parchment paper. Spray the parchment paper with cooking spray (optional). Pour the batter into the loaf pans and bake for 45 minutes (if you didn’t use the yogurt) to 1 hour (if yogurt was used).

Strawberry Bread

Strawberry Bread
By: Heather Bassett

3 cups All-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
2 cups granulated sugar
½ cup plain yogurt
4 eggs
2 (10oz) package of frozen strawberries, thawed and undrained
OR (1) 16oz container of fresh strawberries, washed and sliced
1 ¼ cup vegetable or canola oil
1 ¼ cup chopped nuts (optional)

Mix together the dry ingredients. Combine the wet ingredients in a separate bowl. Mix together both the wet and dry ingredients. Grease 2 loaf pans. Bake at 350 degrees for approx 1 hour. Test center for doneness. Cool in pan for 10 minutes. Turn out onto cooling racks. Freezes well. Very moist and yummy. One of Rosanna’s favorite breads~

Risotto with Peas and Scallions

Risotto with Peas and Scallions
By: The Culinary Institute of America’s

8 ¼ cups vegetable broth, or as needed
2 Tablespoons olive oil
1 onion, finely chopped
2 ¾ cups Arborio rice
2 cups green peas, frozen
8 scallions (green onions), sliced
1 Tablespoon butter
2 teaspoons salt, or to taste
2 teaspoons freshly ground black pepper, or to taste
1 cup parmesan cheese, grated, plus additional for garnish, or to taste

Bring the broth to a boil in a medium saucepan. Reduce the heat and simmer.

Heat 2 Tablespoons of the oil in a large saucepan. Add the onion, reduce the heat, and sauté for 1 minute. Add the rice and cook, stirring to coat, about 2 minutes.

Add about 1/3 of the simmered vegetable broth to the rice and cook, stirring constantly, until the rice absorbs all of the broth, about 6-8 minutes. Add the same about of broth again and simmer, stirring, until the broth is absorbed, 6-8 minutes more. Add the remaining broth and simmer, stirring, until the risotto has a creamy consistency and the rice is tender, about 6-8 minutes more.

Before all of the liquid is absorbed, add the peas and 1 cup of the scallions (green onions). Stir in the butter, salt, pepper; and cheese. Garnish with additional grated cheese, if desired, and the remaining scallions.

Makes 8 servings
Preparation time: 40 minutes

Oregano and Roasted garlic pesto

Oregano and Roasted garlic pesto
By: The Culinary Institute of America’s

¼ cup gently packed fresh marjoram or Italian oregano leaves
1 cup gently packed fresh flat-leaf parsley and tender sprigs
1 ½ Tablespoons roasted garlic paste
¼ cup raw walnut pieces
1 teaspoon balsamic vinegar
½ teaspoon salt
6 Tablespoons extra virgin olive oil

Put all the ingredients except the oil in a food processor and pulse until the mixture is finely ground. With the machine running, pour in the olive oil in a steady stream. Stop and scrape down the sides, then continue to process until the sauce is smooth and slightly creamy. Taste and add additional salt if needed. Store tightly covered in the refrigerator for up to 1 week.

Makes scant 1 cup

Classic basil pesto

Classic basil pesto
By: The Culinary Institute of America’s

3 cloves garlic, peeled
4 Tablespoons raw pine nuts
¼ teaspoon salt
3oz stemmed sweet basil leaves (about 3 cups gently packed)
½ cup extra virgin olive oil
½ cup freshly grated Parmigiano-Reggiano Cheese

Food Processor Method:
Process the garlic, pine nuts, and salt until finely ground, about 15 seconds. Add the basil leaves and process in spurts until no whole leaves remain. With the machine running, pour the oil through the feed tube in a steady stream. Stop and scrape down the sides, then process for several more seconds. The mixture should be ground to a paste like consistency but a little of the leaves texture should remain. If necessary, quickly pulse the mixture again. Add the cheese and pulse until just incorporated.

Makes 1 cup, enough for 1lb dried pasta.

Angel hair pasta with shrimp

Angel hair pasta with shrimp
By: Anne-Marie Chorak

1lb pre-cooked shrimp (cleaned with water and remove tails)
6oz feta cheese with basil and tomato flavor, crumbled
1 red onion, chopped
1 large tomato, diced
½ teaspoon dried parsley
½ teaspoon dried basil
¼ teaspoon dried oregano
2 garlic cloves, chopped
1 teaspoon lemon juice
½ cup white wine or chicken broth
½ teaspoon brown sugar
Olive Oil
Angel hair pasta cooked according to package directions. ½ lb of dry pasta.

In a large skillet heat olive oil on medium-high heat. Sauté onion and garlic until soft. Add tomato, wine or chicken broth, lemon juice, parsley, basil and oregano. Cook for 2 minutes. Add shrimp and ½ of feta cheese container. Cook for 5 minutes or until feta cheese has melted. Add brown sugar.

Cook angel hair pasta according to package directions. This only takes about 4 minutes once your water has come to a boil so don’t do this step ahead!

Pour drained, cooked, angel hair pasta over shrimp sauce. Mix with remaining feta cheese. Stir together. Bon Appetite~

4 stars….Rosanna loves…WOW!!!

Angel hair pasta with pesto

Angel hair pasta with pesto
By: Williams-Sonoma

Pesto:
2 Tablespoons pine nuts
1 ½ cups firmly packed fresh basil leaves
2 large cloves of garlic, minced
Salt and pepper to taste
½ cup baby spinach, stems removed and leaves coarsely chopped
½ cup extra-virgin olive oil
1 Tablespoon fresh lemon juice
1/3 cup grated parmesan

To make the pesto, in a small dry frying pan over medium heat, toast the pine nuts, shaking the pan frequently, until pale gold, about 2 minutes. Transfer the nuts to a plate and let cool.

Bring a small saucepan ¾ full of water to a boil over high heat. Add the basil, pressing down with a spoon to immerse the leaves, then immediately drain in a colander. Scrape the leaves into a bowl of ice water, stir, and let cool for 3 minutes, then drain again. Squeeze small handfuls of the basil to extract as much water as possible and chop coarsely.

With a mortar or mini food processor:
Combine the pine nuts, garlic and 1 teaspoon salt. Pound/pulse to a smooth paste. Add half the basil and pound/pulse. Add remaining basil and pound/pulse until smooth. Add ¼ teaspoon pepper, pound/pulse. Add the olive oil 2 Tablespoons at a time, pound/pulse, scraping down the sides until a smooth past forms; add the lemon juice to the mixture and stir. Transfer to a nonreactive bowl and fold in the cheese.

For Angel hair pasta:
Kosher salt
1lb angel hair pasta
Grated parmesan cheese for serving

Bring a large saucepan ¾ full of water to a rapid boil over high heat *the key to pasta is giving it enough room using a large tall saucepan, letting the water “taste like the sea” by adding enough salt, and not moving the pasta much once it comes to a boil*. Add 1 Tablespoon kosher salt and the pasta and cook until al dente. Drain the pasta, reserving ¼ cup of the cooking water. Put the pasta in a warmed serving bowl. Add the pesto and the reserved water and toss to coat the pasta evenly. Serve at once, and pass the grated parmesan at the table.

Makes 4 servings.

Heartwarming Chili

Heartwarming Chili
1lb hamburger
1 small yellow onion; chopped
1 yellow bell pepper; seeded and chopped
1 Tablespoon minced fresh garlic
2-3 Tablespoons chili powder (if you don’t like a lot of spice, only go with the 2 Tabl.)
1 Tablespoon ground cumin
1 Tablespoon dried oregano leaves
½ teaspoon roasted pepper seasoning
1 can (14oz) petite diced tomatoes
1 can (14oz) fired roasted tomatoes
1 ½ - 2 cans beef broth
¼ cup A-1 steak sauce
1 can black beans; drained and rinsed

In an 8qt stockpot brown hamburger. Season with salt and pepper. Add diced yellow onion, bell pepper, and garlic. Cook 5 minutes. Add everything but the black beans. Bring to a boil. Reduce heat to low and simmer 1-4 hours (may need more liquid if you chose to let it cook for 4 hours. The sauce will reduce down and thicken the chili over time), uncovered, so the aroma can fill the house. ½ hour before serving add the black beans. *Allow black beans to simmer in chili at least ½ hour before you serve* Stir occasionally. Leftovers are perfect as the flavors mellow overnight! Serve with grated cheese and sour cream. Great with cornbread~

Buttermilk cornbread

Buttermilk Cornbread
By: Jeremy Jackson
1 Tablespoon plus ¼ cup canola oil
1 ½ cups yellow cornmeal
¼ cup plus 2 Tablespoons all-purpose flour
2 teaspoons granulated sugar
1 teaspoon salt
1 teaspoon baking soda
1 ½ cups buttermilk
1 large egg

Preheat your oven to 450 degrees (not convection). Put 1 Tablespoon canola oil into a 9x9 deep dish pie plate (preferably stoneware). Place dish into warm oven and let heat up while you make the batter.

Whisk the dry ingredients together until they are well combined and there aren’t any lumps. In a separate bowl whisk the buttermilk, egg and ¼ cup oil together until they are smooth. Pour wet ingredients into the dry ingredients. Stir until just combined (don’t over mix).

Carefully removing pan from oven pour batter into dish. The batter will sizzle as it hits the hot oil! Bake cornbread for 20 minutes. Immediately cut into wedges and served with whipped butter melted over it and lots of honey!!! Serve hot. Leftovers become dry…if you have any!

Lasagna

Lasagna
8 lasagna noodles cooked, drained and cooled according to package directions

Brown 1lb of hamburger
*If you want to go meatless consider using roasted vegetables such as yellow squash, zucchini, eggplant, etc instead of the meat*
Add to the browned meat:
1 clove of garlic, pressed (or 1/8 teaspoon garlic powder)
1 Tablespoon dried parsley
¼ teaspoon chili powder
1 teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon salt
14oz petite diced tomatoes with juice or 2 large fresh tomatoes, chopped
6 oz can of tomato sauce (or pre-made spaghetti sauce)

Simmer uncovered until thick 35 minutes on medium-low heat, stirring occasionally.

In the meantime combine in a medium bowl:
2 cups cottage cheese or ricotta cheese
1 beaten egg
¼ teaspoon pepper
1 Tablespoons dried parsley
¼ cup grated parmesan cheese
1 lb mozzarella cheese; grated- divided (use ½ of amount inside cottage cheese mixture and remaining amount left out to top)

In a glass 8x8 pan place enough sauce to cover bottom (to prevent noodles from sticking). Spread ½ noodles, ½ cottage cheese mixture, ½ grated mozzarella cheese, and then ½ sauce (or roasted vegetables if going meatless). Repeat one more time. Top with fresh remaining mozzarella. Cover with non-stick foil (it will be tight and mixture may overflow a bit- if concerned about overflowed juices in oven place backing sheet underneath pan). Bake at 375 degrees (not convection oven) for 30 minutes.

Frog's Eye Salad

Frog's Eye Salad
By: Anna Thorsted

1/3 cup granulated white sugar
1/4 tsp salt
3/4 TBLSP flour
1 egg beaten
Mix flour with sugar and salt; add egg

3/4 cup pineapple juice (or orange juice)
Mix pineapple juice with egg mixture and
cook until thick, stirring constantly (about 8-10 min)

1/3 box acini di pepe pasta
Cook acini de pepe until tender, about 10-11 min.

Drain pasta and mix with thickened egg mixture;
refrigerate overnight. Mixture becomes thick and clumped together.
Loosen up with spoon before adding fruit, etc…

Before serving, add the following:
4 oz can crushed pineapple drained
1/3 cup sweetened coconut (optional)
8 oz tub cool whip topping, defrosted in fridge
1/2 TBLSP lemon juice
4 oz can mandarin oranges
1 cup miniature marshmallows
8oz can pineapple tidbits drained
Serve Cold

Beef and Broccoli Stir-fry

Beef and Broccoli Stir-fry
¼ cup soy sauce
1 Tablespoon lemon juice
½ Tablespoons cornstarch
½ Tablespoons firmly packed brown sugar
1 clove garlic, pressed
¼ teaspoon black pepper

In a small bowl, combine above ingredients with a whisk. Set aside. Do not double; it will be too strong.

1 lb Tri-tip meat, sliced into ¼” thick slices
½ medium yellow onion, thinly sliced
2 medium heads of broccoli, rinsed, patted dry and florets only used (discard stems)

Heat 1 Tablespoon vegetable or olive oil in a large stir-fry style skillet over medium-high heat. Add beef and stir-fry until almost cooked thru (there is some “carry-over time” that the beef still cooks while off the heat and it is added back into the heat at the end, so take care not to overcook the meat or it will be tough); about 8 minutes. Transfer beef to a plate and cover to keep warm.

Heat 1 more Tablespoon of oil in the skillet. Add the onion and stir-fry for about 3 minutes to caramelize. Add broccoli florets to skillet with the onion still in skillet. Add ½ cup water and bring to a boil. Cover, and reduce heat and simmer for 5-8 minutes (depending on how crunchy you like your broccoli).

Return beef to skillet and add soy sauce mixture. Bring to a boil and cook, stirring constantly, until sauce thickens, about 2 minutes (the sauce will thicken quickly because of the cornstarch!). Serve hot over steamed rice or noodles.

Artichoke dip with Pita chips

Artichoke Dip
1 (8oz) cream cheese; softened
1 cup parmesan cheese
½ cup mayonnaise
½ cup sour cream
4oz or 1 cup marinated artichoke hearts; drained and chopped
2 garlic cloves; pressed
1 teaspoon dill seasoning

Mix all ingredients well. Place in a small dish. Bake at 350 degrees for 20 minutes or until the top is brown and bubbly. Serve with bread.

Seasoned Pita Chips:
1 cup butter; softened
2 Tablespoons parsley (fresh); minced
1 Tablespoon green onions (green part especially); minced
3 garlic cloves; pressed
1 Tablespoon fresh lemon juice

Combine all ingredients in a small bowl. Blend thoroughly. Cover and let rest on countertop for at least one hour for the flavors to meld.

Take 6 pita rounds and cut into triangles. Preheat oven to 450 degrees. Spread each pita triangle with butter blend. Arrange triangles on baking sheets lined with foil. Bake until lightly browned (about 5 minutes). It doesn’t take long to cook, so don’t turn your back on the oven!

Crock Pot Macaroni and Cheese

Crock Pot Macaroni and Cheese
5 cups cooked and strained according to package directions rotini pasta (or 1#/box “Barilla” twirly pasta)
2 cups shredded Monterey jack cheese
2 cans (12oz each) Evaporated milk
1-2 cups shredded sharp cheddar cheese
1 can (4oz) diced green chilies (mild, drained) (OPTIONAL)
2 medium tomatoes, seeded and chopped (OPTIONAL)
5 green onions, sliced (OPTIONAL)

Combine all ingredients in crock pot, except tomatoes and green onions. Mix well. Cover; cook on HIGH for 1-2 hours, stirring twice.

Stir in tomatoes and green onions; continue cooking until hot.

Makes 4-6 servings

Cheesy macaroni

Cheesy Macaroni
4 cups cooked elbow macaroni, drained
1 cup Vintage White Cheddar Cheese; grated
1 cup Gruyere cheese; grated (can be found in specialty stores or in cheese departments; expensive (about $10 for this one cup and the entire rind needs to be removed and discarded, so you lose some, BUT well worth the flavor and quality of cheese; most “good” mac and cheeses ask for Gruyere cheese!)
3 eggs, beaten
½ cup sour cream
4 Tablespoons butter, cut into pieces
½ teaspoon salt
1 cup milk
½ cup “Panko” fine dry bread crumbs

Preheat oven to 350 degrees.

Once you have the macaroni cooked and drained place in a large bowl and while still hot add the cheeses. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a 9x13 glass casserole dish and top with panko bread crumbs. Bake for 40 minutes. Top with additional cheese if desired.

Simple Stroganoff

Simple Stroganoff
1 can Campbell’s cream of mushroom soup
1 can milk
1 ½ cups grated sharp cheddar cheese (or vintage white if you want the color to remain white)
½ pound ground hamburger
1 teaspoon season salt
1/3 package elbow macaroni noodles, cooked and drained according to package directions

Brown hamburger and season with season salt. Drain fat. Add cream of mushroom soup and milk. Simmer on low heat stirring frequently so that it does not burn on the bottom. Mix mushroom sauce with cooked and drained pasta. Top with cheese. Bake at 350 degrees (not convection oven) in an 8x8 glass baking dish for 30 minutes.

This meal is really good with garlic bread and a green salad.

Chunky Potato Soup

Chunky Potato Soup
3 medium red potatoes
2 cups water
1 small yellow onion
3 Tablespoons butter
3 Tablespoons all-purpose flour
Ground black pepper
3 cups milk
½ teaspoon sugar
1 cup shredded cheddar cheese
1 cup cubed cooked ham
1 can drained corn (OPTIONAL)

Peel Potatoes and cut into 1 inch cubes

Bring water to a boil in a large saucepan. Add potatoes and cook until tender. Drain, reserving liquid. Set aside potatoes. Measure 1 cup cooking liquid, adding water, if necessary; set aside.

Peel and finely chop onion. Melt butter in saucepan over medium heat. Add onion to saucepan; cook, stirring frequently, until onion is translucent and tender, but not brown.

Add flour to saucepan; season with pepper to taste. Cook 3-4 minutes.

Gradually add potatoes, reserved 1 cup cooking liquid, milk and sugar to onion mixture in saucepan; stir well. Add cheese and ham. Simmer over low heat 30 minutes, stirring frequently. Add corn (OPTIONAL). Continue until corn is warmed by the soup. Store leftovers, covered, in refrigerator for up to 3 days.

Helpful hints and measures

Dry Measures:
Dash= less than 1/8 teaspoon
3 teaspoons= 1 Tablespoon
4 Tablespoons= 1/4 cup
5 Tablespoons + 1 teaspoon= 1/3 cup
8 Tablespoons= 1/2 cup
10 Tablespoons + 2 teaspoons= 2/3 cup
12 Tablespoons= 3/4 cup
16 Tablespoons= 1 cup

Liquid Measures:
2 Tablespoons (liquid)= 1 fluid ounce
8oz (liquid)= 1 cup
2 cups= 1 pint
2 pints= 1 quart
4 cups= 1 quart
4 quarts= 1 gallon
4oz (weight)= 1/4 lb
8oz (weight)= 1/2 lb
12oz (weight)= 3/4 lb
16oz (weight)= 1lb

Liquid Substitutes:
1 cup milk= 1/2 cup water + 1/2 cup evaporated milk
1 cup buttermilk= 1 Tablespoon vinegar (or lemon juice) + 1 cup milk
1 cup mayonnaise= 1 cup sour cream or yogurt
1 egg= 2 egg whites or 2 egg yolks or 1/4 cup frozen egg product
15oz tomato sauce= 6oz tomato paste + 1 cup water
Wine, white or Red= Apple, Grape or Cranberry juice

Dry Substitutes:
1 Tablespoon cornstarch= 2 Tablespoons flour (note that flour will yield a flour taste until cooked for at least 30 minutes)
1oz unsweetened chocolate= 3 Tablespoons cocoa + 1 Tablespoon butter or vegetable oil
1 teaspoon baking powder= 1/2 teaspoon cream of tarter + 1/4 teaspoon baking soda
1 clove garlic= 1/8 teaspoon garlic powder
1 Tablespoon fresh herbs= 1 teaspoon dry herbs
1 teaspoon dry mustard= 1 Tablespoon perpared mustard

Cliff's Perfect Salmon

Cliff’s Perfect Salmon

Preheat oven to 400 degrees (preferably not convection)

(2) Salmon Fillets (about 1lb)

In a large piece of non-stick foil place the fillets in center. Cover both sides with about 1 cup mayonnaise (don’t skimp).

Season with the following:
Lemon Pepper (about ½ teaspoon)
Mustard Powder (about 1 teaspoon)
2 teaspoons lemon juice
Salt and pepper to taste
Honey (about 1 Tablespoon)
Panko bread crumbs (about ¼ cup)

Wrap in tin foil, making sure not to allow leakage (wrap in extra layer if needed). Cook in oven for about 25-30 minutes depending on thickness of fillets.

Italian Tuna Sandwich Spread

Italian Tuna Sandwich Spread
¼ cup sundried tomatoes; drained and sliced
¼ red onion; chopped
12oz. tuna; chilled, juice drained and flaked with fork
1 rib celery; chopped
¼ cup olives; sliced
1 Tablespoon capers; rinsed
¼ cup mayonnaise
1 teaspoon lemon zest
Juice ½ fresh lemon
2 Tablespoons fresh basil; chopped
Salt and pepper to taste (not too much; the capers yield some salt)

Delicious on fresh or toasted bread.

Halibut in Lemon Cream Sauce

Halibut in Lemon Cream
2lb Halibut Fillets
1 cup Heavy Whipping Cream
1 Tablespoon finely chopped yellow onion
1 teaspoon lemon zest
4 teaspoons fresh lemon juice
Lemon slices

Butter a 8x8 glass baking dish. Place Halibut fillets in dish. Sprinkle the fish pieces lightly with kosher salt.

Combine the cream, onion, lemon peel and lemon juice with ½ teaspoon salt and pour over the fish.

Bake uncovered at 400 degrees for 20 minutes. Garnish with lemon slices.

Perfect with mashed potatoes and steamed asparagus~

Italian Pasta Toss

Italian Pasta Toss

-6oz bow tie pasta (about 3 cups) cooked according to package directions (12 minutes once water comes to a boil)

*2 plum tomatoes or 1 large tomato; seeded by coring the center and dice
*1/2 small yellow onion; small diced or chopped
*1 medium zucchini; using a “crinkle” cutter if you have one slice thinly
*1 yellow bell pepper; seeded and cut into thin strips
*2 large garlic cloves; pressed
*1 Tablespoon Olive Oil (Organic if possible)
*1/2 cup frozen petite green peas
*1 teaspoon Italian seasoning
*1 teaspoon table salt
*1/4 cup grated parmesan (key!)

Heat Olive Oil in “Stir-fry” style skillet on medium-high heat until oil pops! Reduce heat to medium. Press garlic cloves into oil. Quickly stir so they don’t burn *hold pan off heat if needed for this step. Add onion, zucchini, bell pepper, and peas. Add Italian seasoning and salt. Stir-fry for 5 minutes. Add tomatoes. Turn heat back up to medium-high. Cover with lid to steam. Occasionally stirring for another 5 minutes.

Stir in cooked and drained bow tie pasta. Add grated parmesan. Stir to combine. Take off heat and serve immediately. Gorgeous summer colors. Light fresh flavor. One of Rosanna’s favorites. 4 stars!

Fire Roasted Tomato Soup

Fire Roasted Tomato Rice Soup

3 Tablespoons butter
1 yellow onion; finely chopped
1 garlic clove; pressed
2/3 cups rice
1 teaspoon salt
½ teaspoon pepper
1 can “Fire Roasted” tomatoes; with juice
1 (8oz) can tomato sauce
3 cups chicken broth
2 cups milk

Melt butter in stockpot. Add onion and garlic. Cook 3 minutes on medium-high heat. Add rice, salt and pepper. Coat rice with butter, stirring often for another 1-2 minutes. Add tomatoes, tomato sauce, and chicken broth. Bring to a boil; stirring constantly for about 15 minutes. Reduce heat and simmer for 30 minutes, uncovered. Stir in milk and cook until soup is hot, up to another 15-30 minutes. Excellent with grilled cheese sandwiches. Serves 4-6.

Cinnamon Rolls with Cream Cheese Frosting

Cinnamon Rolls:
1/2 cup warm water
2 packages dry yeast (or 5 teaspoons yeast)
2 Tablespoons of sugar
3 1/2 oz package of vanilla pudding mix (and 2 cups milk)
1/2 cup (or 1 stick) butter; melted
2 eggs
1 teaspoon salt
6 cups flour

Filling:
1 cup (2 sticks) butter; softened
2 cups brown sugar
4 teaspoons cinnamon

Cream Cheese Frosting:
8 oz cream cheese; softened (or 4 oz vanilla yogurt if you are omitting the cream cheese)
1/2 cup butter (1 stick)
1 teaspoon vanilla
3 cups powdered sugar
1 Tablespoon milk

In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside.

In a large bowl, take pudding mix and prepare according to package directions. Add 1/2 cup butter, eggs and salt. Mix well. Then add yeast mixture. Blend.

Gradually add flour, mixing in one cup at a time and kneading until smooth (may require up to an additional cup of flour). Note: Sticky at first but will set up, so don't add too much more flour.

Place dough in a large greased bowl. Cover with Saran wrap and let rise in a warm place (I prefer to preheat the oven to 200 degrees, TURN OFF oven, place bowl in oven with door cracked open). Let rise for 3 hours, punching down at 1 1/2 hours (note: again dough will be sticky when you punch down at the 1 1/2 hour mark).

Roll out dough onto floured surface (give yourself plenty of counter space). Take 1 cup soft butter and spread over dough. In bowl mix the brown sugar and cinnamon. Sprinkle over top of butter. (optional: sprinkle raisins or pecans on top). Roll up dough very tightly. Cut with thread or knife every 2".

Place in a lightly buttered pans (more than one!)...leave room for the dough to rise (about 5 per pan). Take hand and lightly press down on each roll. Cover with Saran wrap and let rise to double its size (approx 2 more hours!).

Uncover pans. Bake at 350 degrees for 20-25 minutes.

To make frosting: Mix all frosting ingredients in a mixer until smooth. Cover and chill until ready to use.

Frost warm rolls, in their pans, with the cream cheese frosting. Don't skimp!!!

Makes 20 VERY large rolls!

I half the recipe unless I am taking rolls to others....there is just too many :)