Food Friday

I've missed sharing recipes with you guys, so here's another one!  :-) 
 
I am in love with pasta but get tired of just plain ol' spaghetti, so here's a great recipe for the summer time!  Yum-O!
 

Awesome Bow Tie Pasta Salad

Ingredients:

1 (16 ounce) package bow tie pasta

2 green onions, chopped

1 (6 ounce) package feta cheese, crumbled

1/2 cup balsamic vinegar

1/4 cup extra virgin olive oil

2 cups chopped fresh tomato

Directions:

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and place in ice water until cool.

2. Toss pasta with onion, feta, balsamic, olive oil and tomato. Serve immediately or chill 1 to 2 hours in refrigerator.

Food Friday - Christmas Cookies

I know, I said Christmas cookies, but these can be enjoyed any old time you would like!  I give you permission.  :-)

Rich's grandmother always made Christmas cookies and he was really wanting some this year.  I couldn't find the recipe for them that I had been given.  :-(  So, I had to play and come up with something close...here it is.  He really liked these, so I thought I would share.  Enjoy!

 

Christmas Cookies
Makes about 3 dozen cookies
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
1/2 cup packed light brown sugar
1 egg
1 tsp vanilla extract
3 tbsp apple cider
2 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 cup diced maraschino cherries
1 cup chopped walnuts
1 cup chocolate chips or chunks
1/4 cup sugar, for dusting

1. Preheat your oven to 350 F degrees.  Line cookie sheets with parchment paper.
2. In the bowl, cream together the butter and sugars.
3. Add the egg, extract, and apple cider.  Scrape the sides of the bowl and mix on high for 3-4 minutes or until the dough is light and fluffy.
4. In another bowl, whisk together the flour, baking soda and salt.
5. Add the flour to the butter/sugar and mix on low until just combined.
6. Fold in the cherries, chopped walnuts and chocolate.
7. Drop 1 heaping tbsp of dough onto the cookie sheet, 1-2 inches apart.  Do not place more than 12 on a sheet, the cookies spread and need room!
8. Dust each mound of dough with sugar.
9. Bake 14-15 minutes or until edges begin to brown.  Do not overbake!
10. Remove and let cook on sheet for about 1 minute.  Remove to a wire rack to cool complete.

Food Friday!

I love my family and I love putting smiles on their faces.  With Wesley, there isn't a lot that I can make that will do this for all 3 of my guys, but this does it nicely!  They almost don't usually have a chance to harden before fingers start invading!

 

 

No Bake Cookies

 

Ingredients:

1 3/4 cups white sugar

1/2 cup milk

1/2 cup butter

4 tablespoons unsweetened cocoa powder

1/2 cup peanut butter

3 cups quick-cooking oats

1 teaspoon vanilla extract

 

Directions:

1. In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes.

2. Remove from heat, and stir in peanut butter, oats, and vanilla.

3. Drop by teaspoonfuls onto wax paper. Let cool until hardened.

Tip:  Some people have trouble with no bakes not setting up or being really crumbly.  The tip is to start timing when the mixture reaches a full rolling boil.  If you don't boil long enough, they won't set up and if you boil for too long they will be crumbly.  Hope that helps!

Food Friday!

I have been hankerin' (yes, I said it...there isn't a lot about me that says redneck, but there you go!) for breakfast for dinner (maybe we should call it brinner, what do you think?)  I am NOT usually a big breakfast food person.  I don't really like eggs at all and I can't stand milk.  But I have been loving things like biscuits and gravy, waffles, and pancakes for dinner (brinner).  Well, this week my husband was wanting some french toast and because I am not getting up early enough to fix it before the kids go to school, I thought we would have it for dinner!  I know, right?!  :-)

Anyway, I found a crispy french toast recipe that I thought I would try and share with you all.  So, you are welcome in advance!

Crispy Baked French Toast

Ingredients:
4 eggs
2 cups milk
1 1/4 tsp sugar
1 1/4 tsp vanilla extract
1/2 tsp cinnamon
1 cup Panko bread crumbs
8 slices of italian bread
1/4 cup butter
1/4 vegetable oil
Maple syrup

Directions:
1. Beat 3 eggs together with  1 1/4 cup milk, 3/4 tsp sugar and 3/4 tsp vanilla extract in shallow bowl until well blended. Pour over bread and let sit for 30 minutes.

2. Beat 1 egg together with 3/4 cup milk, 1/2 tsp each of sugar, vanilla, and cinnamon. (I forgot the cinnamon in the first batch.) Place panko in pie pan or shallow dish. Dip each bread slice into egg mixture, then coat both sides of bread slices with bread crumbs. Place on large wire rack.

3.  Add butter and oil into pan. Place pan in 400 degrees F. oven 1 to 2 minutes, or until butter melts. Remove pan from oven.

4. Place bread slices into pan, in single layer, turning over once to coat both sides of bread slices with butter mixture.

5. Return to oven and bake 15 minutes. Turn bread slices over and bake 10 minutes longer, or until golden brown. Serve with maple syrup and enjoy!


These lasted no time what so ever and it was super simple to bake them.  The only thing I might do differently next time is to remember to put cinnamon in my first egg mixture and make a second pan!  These were too good!  Hope you enjoy!

Food Friday!

Ok, another one not actually about food.  This time it is COFFEE!

Now, Rich and I have never been coffee drinkers.  I would drink the occasional cup, but he would only drink it is he was fighting to stay awake and simply for the caffeine jolt.  One day, I have no idea what got into him, he ordered a cup while we were eating at Cracker Barrel because I had.  I think this was the first time I have ever seen him order coffee while we were out to eat...it wasn't for the caffeine either, it was decaf!  Well, this was pretty yummy coffee.  There were a few more instances of coffee being ordered and I was really beginning to question my sanity.  Who was this guy?  

Anyway, it was almost my birthday and Rich started talking about how he needed to go get my present (it was the day before my birthday), so I talked him into letting me go with him to help pick it out...little did I know that there wasn't too much "picking it out" to be done.  :-)  Well, that is if I don't count the actual coffee.  He got me the french press, a coffee grinder, and 2 bags of beans.  Since we are new to this whole thing, we aren't sure what we will like yet, so we have to do some experimenting!  Fun!  We get to experiment with different beans and coffee goo!  Earlier this week, I hit upon a winning combination.  Hazelnut beans with chocolate caramel coffee goo...YUM!  This combo will stick around for a while!

This thing is perfect for 2 travel mugs of coffee...one for each of us.  And we have had at least one cup every day since he got it for me.  I am happy to say that my house is a coffee drinking house!  :-)  

My friend, Alise, has raved for years about her french press and how much better coffee is when made in it.  We finally got one. 


Share some of your faves with me!  I am loving this experimenting stuff!

Food Friday!

I am in love...

 With my crock pot!  :-)

I have been pulling it out more and more lately.  I actually made this before the apple butter, but I was asked specifically to put that recipe up and I am all about bowing to my readers...what few of you there are.  :-)

Anyway, on to the rice pudding!  This recipe actually came from my friend, Heather Laurie's blog Prudent Pantry.  Here is the recipe with my changes.

Caramel Rice Pudding

6 cups cooked white rice

1/2 cup dried cranberries

2 teaspoon vanilla
2 cans sweetened condensed milk

2 cans evaporated milk

1 cinnamon stick

nutmeg to taste

1 teaspoon sugar

1 teaspoon cinnamon

1/2 cup milk (optional)

1.  Spray inside on large slow cooker with cooking spray.

2.  Mix all ingredients except the last 1/2 cup milk, cinnamon and sugar in cooker.

3.  Cover and cook on low heat setting 3-4 hours until liquid is absorbed.  Stir pudding.

4.  Depending on your choice of consistency, use the 1/2 cup milk to thin the pudding and make it creamier.

5.  Sprinkle pudding with sugar and cinnamon. Serve warm.

Food Friday!

It's fall!  And there is nothing that seems to go with fall as much as homemade Apple Butter.

So, I went to the local farmer's market last week and picked up some delicious Rome apples!  I also snagged some apple cider too.  Tastes just like drinking an apple!  Wow!

I started thinking about what to do with these apples.  I thought about apple dumplings and homemade applesauce.  But then I thought of apple butter.  Perfect!  Here's the recipe.

Crock Pot Apple Butter

Approximately 5 lb. apples

1 1/4 cups honey

2 tsp. cinnamon

1 tsp. nutmeg

1/2 tsp. cloves

Dash of salt

1 1/2 cup apple cider

1.  Fill Crock-pot 3/4 full with sliced apples. Add the remaining ingredients and stir until evenly mixed. 

2.  Cover and cook on low setting overnight or until the butter is of a thick, spreadable consistency.  Use an immersion blender or food processor to smooth it out if needed.

If apple butter has too much liquid, remove lid and cook on high until thickened. Stir often as butter thickens to prevent scorching.

Store in refrigerator for up to 6 weeks. Freeze for longer storage.

Variation:  Substitute 3 cups sugar for the honey for a sweeter butter.

For serious?  You need to try this recipe!  It will have your whole house smelling like fall.  And it's delicious too!  :-)

What's your favorite fall recipe?  Favorite crock pot recipe?

Food Friday

This week started getting a little colder, so I started thinking about cold weather foods and got a hankerin' (LOL) for vegetable soup.  I love the simplicity of a vegetable soup, but I am living in a house of boys and they simply have to have their meat.  So, they are not happy when I bust out my veggie soups.  I decided to make a bit of a compromise this time, as I am rather fond of them and do things just for them from time to time. (Was that a little over the top?)  This is another great thing about vegetable soup...it's so customizable!!  Add/take away the vegetables that you like/don't like and everyone is happy! Anyway, on to the recipe!

Vegetable Beef Soup/Stew

Ingredients:

2 lbs cubed beef stew meat

1/4 cup all-purpose flour

Salt and pepper to taste

3 tbsp vegetable oil

1/4 cup red wine

48 oz beef broth

1 (6 oz) can tomato paste
1 (1 oz) package dry onion soup mix
1 (2 lb) bag frozen mixed vegetables
1 can diced tomatoes
3 large potatoes, peeled and cubed
1 tsp dried rosemary
1/2 cup soy sauce
2 tbsp Worcestershire sauce 
Dash favorite hot sauce

Optional: 3 cups prepared rice

Directions:

1. Place meat in a large plastic bag. Combine 1/4 cup flour with salt and pepper; pour into the bag with the meat, and shake to coat.

2. Heat olive oil in a large skillet over medium-high heat. Add stew meat, and cook until evenly browned on the outside. Transfer to a slow cooker along with frozen vegetables, tomatoes, beef broth, onion soup mix, tomato paste, and potatoes.

3. Pour red wine into the skillet, and stir to loosen browned bits of food on the bottom. Remove from heat, and pour into the slow cooker.  Add rosemary, soy, Worcestershire, and hot sauces.  

4. Cover, and cook on High for 30 minutes. Reduce heat to Low, and cook for 6 hours, or until meat is fork tender.  I like thick stews as opposed to thinner soups, so I added rice as well and that sucked up most of the remaining juices. My husband would disagree with me on this matter though.  :-)

Food Friday!

Who doesn't love a good chicken wing?  Ah, but the sauce has to be right on.  There are restaurants devoted to them and they offer a plethora of  sauces.  See, the sauce is where it is for me.  The chicken wing is merely a vehicle for a good sauce!  So, I am happy to present my favorite buffalo wing sauce!  Yummy!  Whip up some of these for the next football game and watch them disappear!  They are FABULOUS! (and so easy!)

Buffalo Wing Sauce

1/2 cup butter

1/2 cup ketchup

1/2 cup hot pepper sauce (We use Frank's)

2 tbsp honey

1. Combine the butter, hot sauce, ketchup, and honey in a small saucepan. Bring to a boil over medium-high heat. Reduce heat to low and simmer for 15 minutes. Apply to wings and devour!  (We like to fry our chicken wings...it's the only way I have found to keep them crispy.) 

What football favorites do you have?  I would love you to share!  I am always on the lookout for great recipes!

Food Friday

I am a sucker for a great pasta sauce...I am also a sucker for mushrooms and sun dried tomatoes.  Add these together and you have got a beautiful thing going! And I must say, it's pretty darn close to a new sauce that they have at Olive Garden right now too!  Yummy!   Sorry, I don't have a picture for this one...I was too one track minded to think to take a picture! (Yes, it's that good!)  Well, here it is.  

Sun dried Tomato and Mushroom Cream Sauce

Ingredients:

1 cup mushrooms

½ cup chopped onions

4 tablespoons butter

1 cup heavy cream

½ cup shredded mozzarella cheese

½ cup grated Parmesan cheese

¼ cup chopped sun dried tomatoes

Salt and pepper to taste

Directions:

1.         Sauté mushrooms and onions in 1 tablespoon butter until onions are translucent.  Set aside.

2.         Heat the cream and remaining butter in a saucepan over medium heat until almost boiling, but do not boil. Add mozzarella and Parmesan cheeses, and stir until melted. Stir in the sun-dried tomatoes and mushroom mixture, season with salt and pepper. Remove from heat and serve over pasta.

Food Friday!

Rich is not a fan of pot roast, he grew up on his grandmother's very dry version of pot roast...but I love the vegetables that come from cooking a pot roast!  I didn't make it often because there are always leftovers that would just get tossed and I hated wasting all that food.  But once I started making my pot roast like this...or it can be done in a slow cooker as well...Rich would have seconds!  He actually told me last night that he looked forward to eating my pot roast now!  Gotta try it!  Yum!

Yummy Oven Pot Roast

INGREDIENTS:

1/2 cup all-purpose flour ground black pepper to taste 3 1/2 pounds rump roast 1/4 cup butter 1 (1 ounce) envelope dry onion soup mix

1 (10.75 ounce) cream of mushroom soup 1/2 cup marsala wine 1 onion, sliced or quartered 4 potatoes, chopped large 1/2 bag of baby carrots

DIRECTIONS:

1.	Preheat oven to 325 degrees F (165 degrees C).
2.	In a large mixing bowl, combine the flour and black pepper to taste. Dredge the rump roast in the flour and cover evenly. Shake off excess.
3.	In a large pot over medium/high heat, melt the butter and brown the roast on all sides. Place in a baking dish.
4.	In a small bowl, combine the soup mix, mushroom soup, and wine; pour over roast and cover with foil.
5.	Cover and bake in preheated oven for 3 hours or until desired doneness.  Add vegetables one hour before finished baking.

Food Friday

Stuffed Acorn Squash

INGREDIENTS:

1 cup cooked brown rice 1 pound sausage 1 medium acorn squash, halved and seeded

1/2 chopped onion 1/2 cup shredded mozzarella 1 Tbsp parmasan cheese

DIRECTIONS:

1.	Place squash halves cut side down onto a plate. Cook the squash in a microwave oven for 5 minutes on High, until tender but firm.
2.	In a medium skillet over medium heat, cook sausage and onion until evenly browned, season to taste; drain, and set aside.
3.	In a large bowl, mix together the rice, sausage, and mozzarella. Stuff each squash half with the mixture.
4.	Cover stuffed squash halves with plastic wrap, and heat in the microwave until squash is cooked through and soft, about 5 minutes. Remove plastic, and top stuffed squash with parmasan cheese (I added a little more mozzarella too.) Continue to cook about 1 minute. This makes a fabulous meal all in one neat little package!  There are things that could be done to make it a little better for you...like using turkey sausage, but I couldn't find any at the store, so I haven't tried that yet.  Anyway, I just wanted to share!  Hope you enjoy!

Food Friday

This is my husband's absolute, very favorite dessert...EVAH!!  It's actually his mom's recipe, but I think I do it justice.  There is one currently in the oven as I type this.  :-)  Thought I would share!

Momma's Cheesecake

INGREDIENTS:

Crust: 1 3/4 cups graham cracker crumbs 3 tbsp sugar 1/3 cup butter Filling: 5 eggs, separated 1 cup sugar 2 (8 oz) packages cream cheese 1 cup sour cream 2 tbsp flour 1 tsp vanilla

DIRECTIONS:

1.	Mix ingredients for crust and press into bottom and sides of a 9" spring-form pan.
2.	Beat egg yolks until thick and lemon-colored. Gradually beat in sugar. Break up cream cheese; add to eggmixture beating until smooth. Add sour cream, flour, and vanilla; continue beating until smooth. Beat egg whites in separate container until stiff but not dry. Gently fold into cheese mixture.
3.	Heat oven to 275 degrees. Pour filling into prepared pan. Bake for 70 minutes. Turn off oven and leave in for 1 hour without opening the oven door. Remove from oven and cool. Top with your choice of fruit. Remove cheesecake from pan just before serving. Enjoy!

Food Friday

This one is so very yummy!  While my oldest LOVES shrimp...we just don't have it that often.  A little pricey in the purse, you know.  So, here's a great recipe that is reminiscent of the classic Shrimp Scampi...served beautifully over rice or pasta!  Yum!

Chicken Scampi

INGREDIENTS:

1/2 cup butter 1/4 cup olive oil 2 teaspoons Italian seasoning 3 cloves garlic, minced (or more!)

3/4 teaspoon salt 1 tablespoon lemon juice 4 boneless chicken breast halves, chunked

DIRECTIONS:

1.	In a skillet heat the butter or margarine and oil over medium high until the butter/margarine melts. Add the Italian seasoning, garlic and salt and mix together in the skillet. Stir in lemon juice.
2.	Then add the chicken and saute for about 3 minutes or until white. Lower the heat and cook for about 10 to 15 minutes or until chicken is cooked through and the juices run clear. More butter/margarine can be added if needed.