Mac & Cheese Maestro

Pumpkin Pie

2011-12-20T17:58:00.000-08:00

FOUND IT: My mother-in-law shared it.

As you probably know, I cook with pumpkin a lot. This has become my standard pie recipe, though...which says a lot, because I've tried a lot of them.

Ingredients

One pre-made pie crust (I know, I cheat.)
Two cups pumpkin puree (I use homemade, but I'd assume canned works too)
1/4 cup brown sugar (original recipe calls for 3/4 cup, and omits the following ingredient)
1/2 cup Splenda
3 eggs
1 tsp flour
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp allspice
1 12 oz can evaporated milk

Combine pumpkin, sugar and eggs and mix well. Add remaining ingredients and mix again.

Pour the pumpkin mixture into the pie crust and bake ten minutes at 450. Reduce heat to 350 and bake 50 more minutes, or until a knife inserted in the pie comes out clean.

With most of the sugar replaced, this is probably about as close as you'll ever get to a *healthy* pie.

Cherry Pie

2011-12-20T16:51:00.000-08:00

FOUND IT: On the Food Network website.

I hosted Thanksgiving for the first time this year, and this is one of the three pies we made. It's received pretty universally positive reviews in the past. We pick a boatload of cherries each year in Door County and freeze them, and this is a great use for them.

One note: The original recipe called for 1 to 1 1/2 cups of sugar. To me this tastes sweet with half a cup of sugar and half a cup of Splenda. But if you really want more sugar than pie, feel free to add more.

Ingredients:

Four cups pitted tart cherries, fresh or frozen
1 cup sugar (I use half a cup, and half a cup of Splenda)
4 tbsp cornstarch
1/8 tbsp almond extract
Enough pie crust for a top and bottom layer (I cheat and buy pre-made)
2 tbsp butter

Heat the cherries in a saucepan over medium heat until some of the liquid has evaporated, roughly ten minutes. Mix in the sugar and cornstarch and stir until the mixture begins to thicken (you should notice a change nearly immediately). Remove from the heat and allow to cool.

Roll out one layer of the pie crust in a pie plate, then pour the cherry mixture over that. Dot the cherries with the butter (cut into 8-10 small cubes), then cover with the second layer of pie crust. Flute the edges of the crust with a fork, and cut a few slits in the top layer for steam to escape.

Place the pie plate on a cookie sheet, and bake at 375 for 50 minutes, then place on a wire rack to cool.

Pesto Gnocchi with Chicken and Roasted Cauliflower

2011-04-03T09:05:00.001-07:00

FOUND IT: The original recipe came from a Penzey's catalog. I made it a few times to perfect it and changed the vegetable from potatoes to cauliflower to make it healthier.

I have an Aerogarden in my laundry room, and it's been growing nothing but basil all winter. It needs to be harvested every few weeks, which means I'm making another batch of my spinach basil pesto every few weeks. This might be the best thing I've made with it.

Cauliflower is the best vegetable I've found to use here, but it's certainly not the only option. Almost any roasted vegetable could be substituted or added.

Ingredients:

1 head of cauliflower, cut into bite sized florets
1/4 cup olive oil
Garlic powder, to taste
1 16 oz package of mini gnocchi (here's the brand I use)
1 lb boneless, skinless chicken breasts, cut into bite sized pieces
8 ounces Spinach Basil Pesto, or your favorite pesto sauce.
1/2 cup pine nuts, roasted if possible
1/4 cup parmesan cheese, grated

Spread the cauliflower in a single layer on a cookie sheet and drizzle with the olive oil. Sprinkle with garlic powder, salt and pepper and roast at 350 for 20 minutes, stirring once in the middle.

If you haven't already browned the chicken, now is a good time to do that.

While the cauliflower is roasting, cook the gnocchi according to package instructions (if you're using mini gnocchi, this won't take long). Drain them well, then combine the cauliflower, gnocchi, chicken, pine nuts and parmesan cheese in a large serving dish.

Pizza Quiche

2011-04-03T08:51:00.000-07:00

FOUND IT: I more or less invented this, although I used the egg/milk/salt combination and crust baking time from this recipe.

I was eating a quiche on Saturday morning and, though I'm not sure why, I ended up thinking about the possibility of a pizza quiche. My initial experiment was pretty simple, but I think the concept would work with pretty much anything you'd put on a pizza (provided it's chopped small enough and pre-cooked if necessary).

Ingredients:

1 premade pie crust
3/4 cup milk
4 eggs
1/4 tsp salt
black pepper, to taste
1/2 tbsp pizza seasoning (I use Penzey's)
Roughly 10 small slices of pepperoni, chopped
1/2-3/4 cup pizza sauce (I eyeballed this, so I don't have an exact measurement)
1 cup shredded cheese (I mixed Havarti and Mozzarella)

Roll out the pie crust into a pie plate, poke a lot of holes in the bottom with a fork, and bake it at 400 for 10 minutes. Reset the oven to 350 once it's out.

While the crust is baking, whisk together the eggs, milk, salt, pepper and pizza seasoning. Once the crust is out of the oven sprinkle the pepperoni (or whatever toppings you're using) onto the crust, then pour the egg mixture over that. Your pepperoni or other toppings may float to the top, just do the best you can to keep them spread out.

Bake this at 350 for 25 minutes. At that point, take it out and carefully spoon and spread the pizza sauce on top. Cover the sauce with the shredded cheese and bake for 20 more minutes. Let it cool for five minutes or so before serving.

Buffalo Chicken Mac and Cheese

2011-01-21T10:18:00.000-08:00

This is a variation on my stove top recipe. I actually developed it to enter into a contest, but then missed the deadline for submissions.

I love buffalo chicken, so for me this was a pretty natural step.

Ingredients:

1 boneless chicken breast, cut into small bites.
1/2 lb elbow macaroni or other pasta, uncooked
4 tbsp butter, cut into ~8-10 chunks
2 eggs
6 ounces evaporated milk (You can substitute 1/2-3/4 cup skim milk and let it cook a little longer to thicken)
3 tbsp buffalo wing sauce
1 tsp kosher salt
Black pepper to taste
3/4 tsp dry mustard
4 ounces Colby Jack cheese, shredded
6 ounces sharp white Cheddar cheese

Brown the chicken in a frying pan with a little salt and pepper, remove to a plate and set aside.

Cook the pasta in a large pot of boiling water until al dente and drain.

Combine the eggs, evaporated milk, wing sauce, salt, pepper and mustard in a bowl.

Return the pasta to the pot and add the butter, stirring until melted. Pour in the egg mixture and add the cheese. Stir until the cheese has melted, then add the chicken and cook until the sauce reaches the desired consistency.

Stove Top Manchego Chorizo Mac & Cheese

2011-01-21T10:09:00.000-08:00

This is a variation on my stove top recipe. I actually developed it to enter into a contest, but then missed the deadline for submissions.

For what it's worth, I also have this Manchego Chorizo Mac recipe, but I think this one is easier and turned out better.

Ingredients:

1/2 lb Spanish chorizo (the kind that comes in links, not a tube), sliced thinly
1/2 lb elbow macaroni or other pasta, uncooked
4 tbsp butter, cut into ~8-10 chunks
2 eggs
6 ounces evaporated milk (You can substitute 1/2-3/4 cup skim milk and let it cook a little longer to thicken)
1/2 tsp hot sauce
1 tsp kosher salt
Black pepper to taste
3/4 tsp dry mustard
8 ounces Manchego cheese, shredded
2 ounces Monterrey Jack cheese

Brown the chorizo in a frying pan, remove to a plate with a paper towel and set aside.

Cook the pasta in a large pot of boiling water until al dente and drain.

Combine the eggs, evaporated milk, hot sauce, salt, pepper and mustard in a bowl.

Return the pasta to the pot and add the butter, stirring until melted. Pour in the egg mixture and add the cheese. Stir until the cheese has melted and the sauce reaches the desired consistency. Stir in the chorizo and enjoy.

Ravioli Pesto Lasagna

2011-01-21T09:21:00.000-08:00

FOUND IT: At Stacey Snacks

MODIFIED IT: To incorporate the pesto and remove one ingredient that proved to be a little too much.

If you enjoy lasagna, this might be the easiest way I've found to make it. This was simple, flavorful and flexible.

Ingredients:

24 of your favorite frozen ravioli (for me this was two small packages. Your results may vary.)
2 cups pasta sauce
1 cup pesto (here's my pesto recipe), or another cup of pasta sauce.
16 ounces ricotta cheese
1 egg
salt and pepper
1 cup shredded mozzarella cheese (more or less to taste)

Combine the ricotta, egg and salt and pepper and set aside.

Spread a cup of the pasta sauce across the bottom an 8x8 or 9x9 square pan. Then use a dozen of the frozen ravioli to create a single layer of pasta. Follow that with the pesto (or another cup of sauce), then half of the ricotta mixture. Sprinkle mozzarella over that.

Repeat with another layer of pasta, sauce, ricotta, and mozzarella.

Cover with foil and bake at 375 for 40 minutes, then uncover and continue to bake for 15 more. Let it cool for at least five minutes before serving.

Spinach Basil Pesto

2011-01-21T09:12:00.000-08:00

FOUND IT: At Simplyrecipes.com
MODIFIED IT: A fair amount.

Pesto is pretty simple and flexible. In my household, there's usually three complaints about the traditional methods:

1) Using all oil makes it a little too greasy. I fixed that by combining oil and chicken stock.

2) Using all basil makes the flavor a little too strong for my wife. Spinach makes an easy substitute to knock it down a bit.

3) I'm not a big fan of pine nuts. I don't think they add much. Replacing some of them with roasted pistachios seemed to help.

This recipe makes about 3 cups. Feel free to cut it in half if you don't need that much.

Ingredients:

2 cups fresh basil leaves, packed.
2 cups fresh spinach, packed.
1 cup grated parmesan cheese
1/3 cup extra virgin olive oil
1/3 cup chicken stock
1/3 cup pine nuts (toasting them before seems to help)
1/3 cup roasted, shelled pistachios
6 cloves garlic, minced
salt and pepper

Put the basil, spinach and pine nuts in a food processor and pulse it a few times to give yourself some room to work.

Then add the cheese, pine nuts, pistachios, garlic, salt and pepper and let the food processor run. Combine the oil and stock and slowly drizzle it in. Continue to process it until it reaches the desired texture, stopping to scrape down the sides as necessary.

Raspberry Strippers

2010-11-27T08:15:00.001-08:00

FOUND IT: My sister-in-law directed me to this recipe at myrecipes.com.

These cookies might look complicated, but they're quick and easy. Also, the ingredient list is pretty easy: I was able to make them with stuff I had on hand.

Ingredients:

1/3 cup sugar
5 tbsp butter, softened
1 1/2 tsp vanilla
1 egg white
1 cup flour
2 tbsp cornstarch
1/4 tsp baking powder
1/4 tsp salt
1/3 cup raspberry preserves (I used peach. Almost anything would probably work.)
1/2 cup powdered sugar
2 tsp fresh lemon juice (the juice of one small lemon)
1/4 tsp almond or vanilla extract

Beat sugar and butter until well combined. Add the vanilla and egg white and mix again, until well combined.

In another bowl whisk flour, cornstarch, baking powder and salt together. Combine with the wet ingredients and mix until stiff dough forms.

Lightly flour a work surface and your hands, and turn the dough out onto the surface. Form the dough into three 12 inch long logs, and place them on a greased cookie sheet. Form a 1/2 inch indentation with your finger or a wooden spoon the full length of the logs, then fill the indentation with the raspberry preserves.

Bake at 375 for 20 minutes or until lightly browned. While they're still warm, combine the powdered sugar, lemon juice and vanilla/almond extract, and drizzle it over the logs. Slice the logs into 1 inch slices immediately, but let them cool for about 10 minutes before you separate them.

Spinach Artichoke Mac and Cheese

2010-11-27T07:59:00.000-08:00

FOUND IT: At the Wisconsin Milk Marketing Board's mac and cheese site.

MODIFIED IT: Only to change the blend of cheeses a bit.

There's really no such thing as a healthy mac and cheese. By nature, it's a combination of carbs and fat. That's why it's delicious. With that said, this one isn't as unhealthy as most of the others.

Ingredients:

8 ounces uncooked macaroni
1 cup skim milk
1/4 cup flour
1/2 tsp salt
1/2 tsp pepper
1 10 ounce package frozen spinach, thawed and drained
1 14 ounce can artichoke hearts, drained and chopped
3 1/2 cups shredded Fontina cheese (about 12-16 ounces)*
1 cup bread crumbs
1/2 cup shredded parmesan cheese
1/4 cup butter, melted

* - I only had half a pound of Fontina, so I supplemented it with some Muenster and some sharp cheddar.

Boil pasta as usual. Drain and set aside.

While the pasta is boiling, whisk together the milk, flour, salt and pepper. Once that's combined, stir in the pasta, spinach, artichokes and cheese. Stir until blended, then pour the mixture into a 9x13 baking dish. Combine the parmesan and bread crumbs, and sprinkle them on top. Drizzle the melted butter over the top.

Bake at 350 for 40-45 minutes.

Sesame Glazed Brussels Sprouts with Chicken

2010-10-15T11:30:00.000-07:00

FOUND IT: In Mark Bittman's Food Matters Cookbook. If the fact that this book got me to try (and like) Brussels sprouts doesn't convince you to buy it, I don't know what will.

My wife loves to make me try new things and give me guilt if I don't want to. She's told me countless times she doesn't like Brussels sprouts (and I'd never had them), so I set off to find a way to make them as something like revenge.

I don't think either of us expected to find a Brussels sprouts dish we'd make again, but that's what happened. This one was excellent.

Ingredients:

3 tbsp sesame seeds (I didn't have these on hand so I skipped them)
2 tbsp vegetable oil
8 ounces boneless, skinless chicken breasts, cut into bite-size pieces.
2 tbsp minced ginger (I bought it in a tube.)
1 tbsp sesame oil
1 lb Brussels sprouts, washed and with stems removed
1/2 cup chicken stock (or other stock, water or white wine)
Salt and pepper
Soy sauce and lemon wedges, for serving*

* - I forgot to put these on the table and neither of us missed them.

Toast the sesame seeds in a large, deep skillet (choose a skillet you can cover) over medium-low heat until they begin to brown but don't burn - 5-10 minutes. Remove from the skillet and set aside.

Add the oil to the skillet and turn it up to medium-high. Add the chicken once it's hot, sprinkle in some salt and pepper and brown it for roughly 5 minutes. Add the ginger and continue to cook for a minute or so, then move this mixture to a plate and set it aside.

Add the sesame oil, Brussels sprouts and stock to the pan, sprinkle it with salt and pepper and bring to a boil. Cover and lower the heat so the mixture bubbles slightly but does not boil. Cook until the sprouts are tender - roughly 10 minutes. Add more liquid if needed.

Once the sprouts are tender, uncover the pan and return the chicken to it. Raise the heat to boil off any excess liquid and cook until the sprouts and chicken are glazed and browned. Don't stir too often - let the mixture cook for a couple of minutes, then give it a quick stir, then wait again. Stir in the sesame seeds once it's done and serve.

Potato-Leek Gratin

2010-10-15T11:21:00.000-07:00

FOUND IT: In Mark Bittman's Food Matters Cookbook.

We're all familiar with the usual way to make potatoes good: Slather them in butter, cheese, or something else loaded with extra fat. This recipe is simple and pretty good despite the fact that it uses a relatively low amount of those extras.

Ingredients:

1 1/2 lbs potatoes, thinly sliced (I used Yukon Golds)
1 lb leeks, trimmed, rinsed well and thinly sliced (you could probably use onions if you don't have leeks)
1/4 cup olive oil
Salt and pepper
Dried thyme
1 cup bread crumbs
2 tbsp melted butter

Put the potatoes and leeks in a 9x13 baking dish and toss them with the oil. Sprinkle with salt, pepper and thyme, then cover with foil and bake at 375 for 30-40 minutes, until the potatoes are just starting to get tender.

Remove from the oven at this point and give them a quick stir. Then, combine the melted butter and bread crumbs, and crumble this mixture over the top. Press everything down a bit and return to the oven without foil at 425 for 15-20 more minutes, or until the bread crumbs have browned.

Pasta with Roasted Eggplant and Meat Sauce

2010-10-15T11:07:00.000-07:00

FOUND IT: I recently purchased a copy of Mark Bittman's Food Matters Cookbook. So far I've made four recipes out of it: Three so good I'm adding them to this site to make sure I use them again, and a fourth so bad I almost ripped the page out of the book so I wouldn't accidentally make it again.

MODIFIED IT: Only slightly to adjust to ingredients I had on hand. Modifications are noted in the ingredients.

Ingredients:

1 1/2 lbs eggplant, cut into bite-sized cubes
8 ounces ground beef or lamb (I had venison on hand, so that's what I used)
1 onion, thinly sliced
1 tbsp roughly chopped garlic (I used minced)
1/4 cup olive oil
Salt and pepper
1 bay leaf
1 tsp dried oregano (or 1 tbsp fresh)
1 tsp dried thyme (or 1 tbsp fresh)
3 tbsp tomato paste*
6 ripe Roma tomatoes, chopped (or canned and drained)
1/2 cup red wine or water
8 ounces pasta
1/4 cup grated Parmesan cheese

* - I had one of those small cans of tomato paste. 3 tbsp was about half of it, but I used the whole thing since I hate wasting it.

Combine the eggplant, ground meat, onion and garlic in a large roasting pan, drizzling with the olive oil and sprinkling with salt and pepper. Roast at 425 for 40 minutes, stirring once in the middle to continue to break up the meat.

Add the bay leaf, oregano and thyme, then the tomato paste and stir it in. Stir in the tomatoes and wine, then return to the oven for 10-15 minutes more or until the mixture has thickened. Take out the bay leaf.

Cook the pasta, and toss with the sauce. Top with some grated parmesan and enjoy.

Eggplant Calzone

2010-09-05T09:25:00.000-07:00

FOUND IT: I saw Guy Fieti make it on Food Network.

MODIFIED IT: To simplify and replace some equipment I don't have.

This is a nice way to hide some eggplant, if you're not a big fan. It creates some extra filling, but there weren't any complaints about that here: I mixed it in with some tortellini and made a pasta bake.

Also, this may seem like a lot of ingredients, but don't be scared off. It's pretty easy, and most of the ingredients are things you might already have in your pantry or can easily find.

Ingredients:

1 tube of premade pizza dough*
1/4 lb prosciutto, roughly chopped
4-8 ounces Italian sausage
1 small-medium eggplant, skin-on, cut into 1" or smaller cubes.
salt and pepper
1 tbsp olive oil
4 cloves garlic, minced
1/2 tsp red pepper flakes
1 14.5 oz can fire roasted tomatoes
1/2 cup ricotta
2 eggs
1/4 cup grated parmesan
1/4 cup pine nuts, toasted**
2 tsp parsley leaves, chopped
1 tsp basil leaves, chopped
1 tsp dried oregano
1/4 tsp dried rosemary, either leaves or ground
8 ounces fresh mozzarella, sliced 1/2 inch thick

* - Yeah, I cheat and use premade pizza dough. I've never had much luck making my own, and mixed results with other options.

** - You can either toast pine nuts in a single layer in a small pan until you can start to smell them, or in a 350 oven for five minutes. Or you can skip them.

In a large saute pan on medium-high heat, crumble and brown the Italian sausage, and add the prosciutto when it's about halfway done. Cook until the sausage is cooked through and the prosciutto is starting to get crispy. Remove the meat from the pan and set aside.

Add the olive oil to the pan, then the eggplant, then some salt and pepper. Saute for roughly 5-6 minutes, then add the garlic and the red pepper flakes. Saute for another minute or two (careful not to burn the garlic), then add the tomatoes, and some more salt and pepper. Reduce the heat to medium and simmer the sauce until all the extra liquid is gone, 6-10 minutes. Add the meat back to the sauce and remove from the heat.

In a small bowl, combine the ricotta, 1 egg, the parmesan, pine nuts, parsley, basil, and some salt and pepper. Gently add this mixture to the sauce.

On a sheet of parchment paper, roll out your pizza dough and make sure the rectangle is fairly even. Sprinkle the rosemary and oregano over the dough, then add the sauce mixture to half of it. Fold the dough over and roll the edges closed. Beat the remaining egg with a tablespoon of water, then brush that onto the outside of the calzone.

Move the parchment paper onto a cookie sheet and bake at 500 for 15-18 minutes, or until golden brown. Let rest for at least five minutes before cutting into it.

Stuffed Pork Tenderloin

2010-09-05T08:59:00.000-07:00

FOUND IT: I saw Claire Robinson make it on Food Network.

MODIFIED IT: To simplify and adjust a bit.

This recipe looked great when I saw it the first time, but it took me a couple of attempts to really get it right. This version of the recipe includes modifications I made to simplify and improve.

Ingredients:

1 small onion, roughly chopped*
1 garlic clove, roughly chopped
1 1/2 cups mushrooms, roughly chopped
4 ounces italian sausage
salt and pepper
a splash of whiskey
1/2 cup cornbread, dried and crumbled**
2 tbsp chopped parsley leaves
1 pork tenderloin
1 tbsp Dijon mustard

* - Roughly chopping something that's going to go into a food processor is one of my recipe pet peeves. However, it is important here that the chunks of onion, garlic and mushrooms going into your food processor are roughly the same size.

** - I didn't have cornbread on hand for either attempt. I used a couple of stale biscuits for the first attempt, and cubed sourdough bread the second time. Both worked out well.

In a large pan, crumble and brown your Italian sausage over medium-high heat. While it's cooking, pulse the onion, garlic and mushrooms in a food processor until finely chopped (Do not make them into a paste, like I did the first time). Once the sausage is cooked through, add the onion, garlic and mushroom mixture, salt and pepper and saute until the liquid has evaporated, about 8 minutes.

Once all the liquid has evaporated, remove the mixture to a medium bowl. Reduce the heat and add your whiskey to the pan, scraping with a wooden spoon to deglaze. Remove the pan from the heat and stir in the cornbread and parsley. Once the cornbread has soaked up all the whiskey, add it to the sausage mixture.

Slice your pork tenderloin the long way, but not all the way through. Open it up and pound it into a thin, flat surface, roughly 1/2 inch or less thick and 6-8 inches wide. Salt and pepper the tenderloin, then paint the upward-facing side with Dijon mustard. Add the stuffing mixture on top of the mustard (you may have some extra). Then, roll the tenderloin and secure the roll, using either kitchen string or toothpicks (three toothpicks is usually enough). Drizzle some olive oil on the roll and sear it on the grill, roughly 5 minutes on each of four sides. After that, remove it to indirect heat, close the grill lid and let it cook 10 more minutes.

Use a meat thermometer to check when it's done (you're looking for 145-150), but be careful when doing so: The stuffing inside will be warmer than the meat, so if your thermometer is in the stuffing it'll read as done too early.

Once it reaches the desired temperature, remove from the grill and allow it to cool for at least five minutes before serving. Serve by slicing into medallions.

Tabasco and Asparagus Quinoa

2010-08-02T13:43:00.000-07:00

FOUND IT: At 101Cookbooks.com.
MODIFIED IT: Just to simplify a bit.

I discovered I like quinoa this spring. I guess that's not a huge leap, considering I also like couscous. This recipe calls for chopped asparagus but I've also made it with pea pods, and I'm assuming it'd probably work with any vegetable of a similar shape and texture. I'm planning on trying it with green beans next.

Ingredients:

1 stick butter, room temperature
2 tsp Dijon mustard
25 drops tabasco sauce
3/4 tsp salt, divided
1 lb fresh asparagus, cut into bite size pieces (or pea pods, or green beans, etc)
2 cups quinoa
3 cups water

Combine quinoa, water and 1/2 tsp salt in a large pot. Bring to a boil, cover, reduce heat and simmer for 25-30 minutes, until you can see little curliques in the quinoa (you'll know what I mean when you see them.).

While the quinoa is cooking, combine the butter, mustard, tabasco sauce and salt in a food processor, and let it run until the mixture is light and fluffy. You might have to stop it to scrape down the sides once or twice.

Cook the vegetables via your favorite method. The original recipe says to boil them for a minute and then shock them with cold water. Steaming would likely work too.

Combine the hot quinoa with the butter and vegetables, and stir until it comes together.

Wisconsin Cherry Muffins

2010-08-02T13:28:00.000-07:00

FOUND IT: At Cooks.com.
MODIFIED IT: To make it slightly healthier.

I probably should've found this recipe a month earlier, because we're already at the end of cherry season. With that said, if you have some pitted, tart cherries left (or you froze some, like I did), this is a nice use for them.

Ingredients:

1 3/4 cup flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/3 cup butter
1/3 cup brown sugar
1/3 cup Splenda
1 egg
1 cup skim milk
1 cup pitted cherries, chopped (I didn't chop them.)

Combine the flour, baking powder, baking soda and salt. In a separate bowl, cream the butter, brown sugar and Splenda, then add the egg, then the milk. Combine wet and dry ingredients and stir until combined. Finally, fold in the cherries.

Bake at 400 for 15-20 minutes.

Roasted Cauliflower and Cheese

2010-07-24T08:30:00.000-07:00

FOUND IT: This is my creation. It's modified from my beer cheese mac and cheese.

I'm not a big fan of cauliflower but this is one way I'll eat it. If you add enough flavor (and get a good, fresh cauliflower), then it's like a good mac and cheese with cauliflower instead of pasta.

Ingredients:

1 head of cauliflower, cut into bite size florets or smaller.
1/2 lb sharp cheddar, shredded
3/4 cup milk
1/4 cup beer
3 tbsp flour
2 tbsp butter, cut into small chunks
1 tsp dry mustard
1 tbsp hot sauce
1/2 tsp nutmeg
salt, pepper and garlic powder to taste

Spread the cauliflower in a single layer on a cookie sheet, and drizzle with some olive oil. Sprinkle on garlic powder, salt and pepper and bake at 350 for 20 minutes or so.

Combine the milk, beer, flour, mustard, hot sauce, nutmeg and some salt and pepper in a small-medium saucepan, and whisk together. Once everything is whisked in, add the butter and cook over medium-low heat until the butter melts and the mixture thickens, roughly 3-5 minutes. Remove from the heat and add the cheese, stirring until it melts in.

Combine the cheese sauce and cauliflower in an oven-safe, coverable container, sprinkle more cheese on top if you have any, and bake at 350 for 15 minutes.

Buffalo Chicken Quiche

2010-07-11T09:22:00.000-07:00

FOUND IT: At Ehow.com.

MODIFIED IT: A lot.

I liked the concept of the original recipe, but none of the execution. The original called for boiled chicken, which I replaced with a leftover grilled chicken breast from dinner the night before. It also called for celery, which I skipped. I had half a can of black beans left from a dinner earlier in the week, so I tossed them in. And the original recipe's cooking time is way off.

Ingredients:

1 premade pie crust
1/2 can black beans, drained and rinsed (can be skipped)
1 large or 2 small cooked boneless chicken breasts, chopped
3/4 cup milk
4 eggs
1 tbsp flour
2 tbsp buffalo wing sauce
1/4 tsp salt
6 oz blue cheese, crumbled
1/2 cup Italian bread crumbs

Press pie crust into a pie pan, poke holes in the bottom with a fork and bake at 400 for ten minutes. Remove from the oven and reset the temp at 350.

Toss the chicken and black beans with the wing sauce and flour, and pour that mixture over the pie crust.

Combine the eggs, milk and salt, and pour over the chicken.

Bake at 350 for 25 minutes. After that time has passed, sprinkle the bread crumbs on top, then sprinkle the cheese on top of that. Return to oven and bake 15 more minutes, or until quiche is set in the middle.

Asparagus Quiche

2010-07-11T09:12:00.000-07:00

FOUND IT: At Cooks.com

MODIFIED IT: A fair amount.

I'm on a quiche kick lately and had some asparagus to use up. This must have been ok: Four of us ate all but one slice in one sitting.

Ingredients:

Six eggs

1/2 lb fresh asparagus cut in 1 inch pieces (I used closer to 3/4 lb.)

1 cup shredded cheese, divided (recipe called for Swiss, I used cheddar jack)

1 unbaked premade pie crust*

1 cup milk

1/2 cup sour cream

1 tbsp onion powder (I substituted Penzey's Fox Point Seasoning)

1/2 tsp salt

Freshly cracked black pepper, to taste

* - I've tried several recipes for making my own pie crust. Homemade pie crust is fine but in the end I've decided it's one of those things that's just not worth the time. A premade pie crust is quick, easy and the difference isn't huge.

Preheat oven to 375, with a cookie sheet in it.

Cook asparagus via your preferred method. (Original recipe called for boiling, but I steamed instead.) Arrange asparagus and half the cheese in the bottom of the pie crust. Combine eggs, milk, sour cream, onion powder, salt and pepper in a large bowl, then pour over asparagus and cheese.

Put the quiche on the cookie sheet and bake at 375 for 30-35 minutes. Then, sprinkle the remaining cheese on top and continue baking until quiche is set in the middle, roughly 5-10 minutes more.

Hot Brats

2010-05-16T08:03:00.000-07:00

FOUND IT: My wife's cousin Erik brought it to a party at my house, and it was an immediate hit. He was kind enough to share the recipe.

This is the perfect party food: They're small, so everyone can try one. They've got a great flavor, with just enough spiciness. And they're addictive. The recipe does require you to get started a day ahead, but it's well worth the time.

Ingredients:

2 1/2 pounds bratwurst, in casings
1 onion, sliced thin
2 tbsp olive oil
2 cans or bottles of beer
3 tbsp brown sugar
2 tbsp cornstarch
Either 1 cup of horseradish mustard or 3/4 cup brown mustard and 1/4 cup creamy horseradish
1 tbsp Worcestershire sauce
1 tsp dry mustard
5-8 dashes of hot sauce

Grill brats until browned outside but not cooked all the way through. Allow to cool for 15 minutes or more, then cut into quarters.

Saute the onions (in a soup pot or dutch oven) in the olive oil, then add the beer and the brats. Heat to boiling, then reduce heat and simmer for 30 minutes.

Combine the remaining ingredients and add that to the brat mixture. Simmer for another half hour.

Remove from heat, cool and refrigerate overnight.

The next day, reheat the mixture over low heat until warmed through, then transfer to a slow cooker. At this point you can check the flavor and add ingredients to taste. Cook on low for 4 hours.

Brazilian Cheese Bread

2010-05-16T07:55:00.000-07:00

FOUND IT: At Simply Recipes

I had seen Brazilian Cheese Bread before (at the farmers' market in Appleton), but never tried making it myself before finding this recipe. The hardest part of the recipe was finding tapioca flour (my local bulk food store had it). Beyond that, this is a simple recipe and the hardest parts can be done well in advance.

Ingredients:

1 egg
1/3 cup olive oil
2/3 cup milk
1 1/2 cups tapioca flour
1/2 cup grated cheese (I used pepper jack with good results)
1 tsp salt

Pour all the ingredients into a blender and pulse until smooth. You might have to scrape down the sides a couple of times. At this point, the batter can be refrigerated for up to a week.

Pour the batter into a lightly greased mini-muffin tin, and bake at 400 for 15-20 minutes. They won't really get all that brown, they just puff up like little balloons. They'll be chewy when they're done.

Cornmeal Pancakes

2010-05-16T07:44:00.000-07:00

FOUND IT: On the lid of a container of Dannon Light & Fit Yogurt.

These pancakes were made by request, and will likely be requested again. They're light, fluffy and have a great flavor.

Ingredients:

1 cup all-purpose flour
1/2 cup cornmeal
3 tbsp sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/3 cup raisins, plumped (I omitted this)
1 1/2 cups Dannon Light & Fit Yogurt, Vanilla or Strawberry*
2 large eggs
1/4 cup canola oil

* - Normally I don't mention specific brands in my recipes, but in this case I think it might be important. The Light & Fit Yogurt has a more liquidy texture to it that probably helps here...the batter will be thick, so you'll need all the liquid you can get.

Whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt, then stir in raisins (if using). In another bowl, whisk together the yogurt, eggs and oil. Combine the two, stirring until blended.

Heat a skilled or griddle to roughly medium heat, and grease lightly. Scoop pancake batter onto griddle in roughly 1/4 cup increments. Cook roughly 3 minutes on one side, then flip and cook a minute or so on the other.

I served them with maple syrup and fresh strawberries, you can serve them with whatever your heart desires.

Raspberry Clafoutis

2010-04-25T15:57:00.000-07:00

FOUND IT: At Stacey Snacks, my new favorite site for finding new recipes to try.

This is a great, easy pastry. Once raspberries are in season, I plan on making this one a lot.

Ingredients:

1/2 cup flour
1/4 cup sugar, 2 tbsp
Pinch of salt
3 eggs
3 tbsp melted unsalted butter
zest of a lemon
1/4 cup milk + 2 tbsp
1 pint raspberries
powdered sugar

Combine flour, sugar and salt in a medium bowl. Whisk in eggs, butter and lemon zest, whisking until combined. Add milk and whisk until smooth, a minute or two.

Pour into a nine inch pie plate, then distribute raspberries on top. Bake at 350 for 30 minutes, or until it's set in the middle and browning around the edges. It usually takes a little longer than that in my oven - sometimes as much as ten minutes.

Let cool a little, sprinkle with powdered sugar and serve.

Vanilla Mousse Cheesecake

2010-04-25T15:28:00.000-07:00

FOUND IT: In an ad my wife tore out of a magazine. We think it was Real Simple, but we're not sure.

Ingredients:

40 Nilla Wafers, crushed (We used organic lemon cookies instead).
3 tbsp butter, melted
4 8 oz packages cream cheese, softened
1 cup sugar, separated
1 tbsp and 1 tsp vanilla, separated
3 eggs
1 tub cool whip

Combine crumbs and butter and press into the bottom of a springform pan.

Beat 3 packages cream cheese, 3/4 cup sugar and 1 tbsp vanilla, mixing until well blended. Add eggs one at a time, mixing on low speed until well blended. Pour over crust. Bake at 325 for 50 to 55 minutes or until set. Allow to cool completely in pan.

Beat remaining cream cheese, cool whip and vanilla in a large bowl until blended. Spread over cheesecake.

Refrigerate for four hours before serving. Garnish with berries if desired.

Foodie meme

2010-03-24T12:54:00.000-07:00

I'm having a creativity lapse today, so I hope you'll excuse me as I take a moment to see if I can jumpstart it with this food meme I found at A Serving Of Life.

What cooking shows do you watch?

If it's on Food Network I've probably seen it, but the only Food Network show I think is consistently good is Good Eats.

Your must-have kitchen accessory is:
My immersion blender, good knives and silicon spatulas.

What is your go-to ingredient?
Sharp cheddar, pumpkin, hot sauce, Brady St. cheese sprinkle

How many courses should a meal have?
As a somewhat picky eater, I don't really do "courses." I hate being the one sitting around while everyone else eats a salad or soup I'm not interested in. I guess I serve dessert separately, so two courses.

What’s your favorite course?
Disc golf.

What nationality of food do you like the best?
Hmmm...I like mac and cheese, so I guess American?

What’s your favorite meal of the day to prepare?
Dinner is typically the only one where I actually have time to go all out.

Where do you find inspiration when creating a new dish?
TV, magazines, existing recipes that could be a little better, other blogs, restaurant experiences I'm trying to duplicate...

What is your favorite comfort food?
Mac and cheese

Do you ever eat fast food? If so, what?
Does Noodles and Company count? I used to also eat at Quiznos a fair amount, but have been disappointed by the quality the last few times I've been there.

What restaurant do you want to eat at that you haven’t yet?
I'm looking for good barbecue in the Fox Cities.

What’s your favorite dessert?
Red velvet cake. Anything with cream cheese. Boston Cream Pie. Anything chocolatey.

Are there wines or liquors that you cook with?
I hate cooking with wine. I typically attempt to replace it with beer.

How much time do you spend cooking a meal just for yourself?
Very little. If I'm by myself, I'm usually putting in the minimum possible effort, reheating leftovers, making something quick, or eating something my wife doesn't like.

What scent in the kitchen do you love?
Pot roast.

What ingredient(s) do you avoid/dislike?
I will throw away a recipe if I see it uses ketchup. I also don't like green bell peppers.

What’s your secret splurge at the grocery store?
Good cheese. Hard cider. Good bread. Candy.

What’s your favorite midnight snack?
I don't snack much at night. If Laura's having it, I might have some ice cream or popcorn.

Beer Cheese Mac and Cheese

2010-02-18T12:02:00.000-08:00

FOUND IT: This one is my own creation - concocted from a combination of a mac and cheese recipe from my mom and my Beer Cheese Soup recipe.

I recently realized somewhat suddenly that I've included a fair number of recipes here, but not my original mac and cheese recipe, the one that started my fascination with homemade mac and cheese. It's also the filling in my Mac and Cheese stuffed meatloaf. And now, it's going to be the 50th recipe on this site. That seems fitting, somehow.

Ingredients:

1 lb sharp cheddar, shredded
1 cup milk
1/2 cup beer
6 tablespoons flour
4 tablespoons of butter, cut into small chunks
1 tsp dry mustard
1 tablespoon hot sauce
1/2 tsp ground nutmeg
salt and pepper
Your favorite pasta - I use Dreamwell's elbows, as they're a little healthier.

Warm the milk and beer over medium heat until they're just threatening to boil. While you're waiting for that to warm up, boil your pasta in a large pot. Once it's tender, drain it and set it aside.

Meanwhile, whisk the flour into the milk mixture, then add all the other ingredients except the cheese. Once the butter melts, stir the mixture until it starts to thicken (if you can drag a silicon spatula across the bottom of the pan and see the bottom before liquid fills in, you're there), then add cheese. Stir until the sauce is thick and all the cheese has melted, then set it aside.

Combine the pasta with the cheese sauce, and enjoy.

Spicy Macaroni and Cheese

2010-02-18T11:45:00.000-08:00

FOUND IT: At the Wisconsin Milk Marketing Board's 30 Days 30 Ways blog.
MODIFIED IT: To replace a couple of ingredients I didn't have.

This recipe isn't as spicy as I expected it to be, although using the Pepper Jack cheese the recipe calls for would almost certainly rectify that problem.

Ingredients:

4 cups pasta noodles, such as cavatappi (a 1 lb box should be sufficient)
4 1/2 tablespoons butter, divided
Half a medium onion, finely chopped
1/3 cup roasted red pepper (jarred or home roasted), finely chopped
2 jalapeño peppers, seeded and finely minced (I made a half recipe but still used 2 jalapenos. For a full one, I'd use more.)

(Instead of attempting to finely chop these three ingredients, I pureed them all in a food processor.)

4 tablespoons all-purpose flour
2 1/2 cups milk
1/4 teaspoon cayenne pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 ounces Colby Jack Cheese, shredded
4 ounces Pepper Jack Cheese, shredded
4 ounces Sharp Cheddar Cheese, shredded (I didn't have the Pepper Jack, so I doubled up on this)
Bread crumbs, to taste

Bring a large pot of water to a boil, add pasta and cook according to the package directions. Drain, rinse with cold water, and set aside.

Meanwhile, melt 1/2 tablespoon butter in a small skillet over medium-high heat. Add onion, red pepper and jalapeño pepper, cook, stirring occasionally until fragrant and tender, about 5 to 7 minutes. Remove from heat and set aside.

In a medium saucepan, melt 4 tablespoons butter over medium-high heat. Once the butter is completely melted, whisk in the flour. Cook the mixture, whisking constantly, until it turns a light golden brown color, 1-2 minutes. Whisk in the milk until well blended. Cook the mixture, whisking or stirring frequently, until it begins to bubble and thicken, about 5 minutes. Reduce the heat to medium-low. Whisk in cayenne pepper, onion powder, garlic powder, salt and pepper. Add the cheeses to the mixture and whisk until completely melted and well incorporated. Remove from heat.

Grease a 2-quart casserole dish. Return the drained pasta to a large pot. Add in the sautéed vegetables and cheese sauce; mix until well blended. Transfer the mixture to the prepared casserole dish. Cover with bread crumbs if desired.

Bake at 375 for 25 minutes, then allow to cool for at least five minutes before serving.

Round Steak Pinwheels

2010-02-11T12:21:00.000-08:00

FOUND IT: I think the initial idea came from a 30 Minute Meals episode. I didn't write down a recipe, I just used the concept to create my own spin on it.

We don't eat a lot of steak in my house, for a couple of reasons: it's expensive, and my wife isn't a big fan. I like this recipe, though, and round steak isn't usually terribly expensive, so I make it from time to time.

Ingredients:

1 round steak, pounded thin and either quartered or cut into six longish strips, depending on whether you want large or small servings.
Fresh spinach (roughly half of the bag of it you can get at the store)
2 tbsp olive oil
Sliced cheese (pick a favorite here. I've used cheddar, co-jack, swiss, muenster...all work)
Salt and pepper (or your favorite steak seasonings)
Soy sauce, to taste

In a medium skillet, heat the oil and add the spinach, sauteing until wilted. It won't take long.

Then, lay your steaks out on a work surface, and season as desired. Place half a slice of cheese on the steak, then a layer of spinach. Roll up the steak and secure with a toothpick. Place the finished rollups in an 8x8 baking dish, and add a little soy sauce to them.

Bake at 550 (yes, 550) for 20 minutes or until they've hit your desired level of doneness. Let them rest for a few minutes before cutting into them.

Deli-style Muenster Mac & Cheese

2010-02-11T12:06:00.001-08:00

FOUND IT: At the Wisconsin Milk Marketing Board's 30 Days 30 Ways blog.

I modified this one a fair amount, because I liked the concept but not necessarily their execution of it. If you'd like to see it done a different way, follow the link over to their site.

With that said, my wife really liked the way this turned out, and was especially happy with the muenster and bread crumb topping. This recipe makes a lot, though, so cut it in half if you're only serving two people.

Ingredients:

Bread crumbs for topping (Follow the link for a recipe to make them - I just used some I had on hand.)
2 tablespoons butter, divided
1 pound elbow macaroni
2 tbsp flour
2 cups milk
1 tsp chili powder
1 tsp salt
Freshly ground black pepper
8 ounces (about 2 cups grated) sharp white cheddar
2 tbsp brown mustard
1/2 cup gherkin pickles, drained and chopped (I omit this)
8 slices Muenster Cheese

In a large pot of boiling water, cook elbow macaroni until just al dente (about 6 minutes). Do not drain yet, but turn off heat and let pasta sit in the hot water while you prepare the cheese sauce.

In a medium saucepan, melt the butter over low heat. Sprinkle flour over butter and stir continuously with a spoon as the mixture forms a paste and begins to brown a little, roughly 2 minutes. Then add milk a little at a time, stirring with a whisk after each addition. The paste will be lumpy at first, but will smooth and blend eventually.

Once all milk is added, stir in chili powder, salt and ground pepper. Increase heat to medium, and continue stirring until sauce starts to thicken, about 8 minutes*. Reduce heat to low. Add the cheddar and stir until fully melted. Add the mustard and remove the cheese sauce from the heat.

* - I define "starts to thicken" in this case as the point where you can drag a silicon spatula along the bottom of the pan and see the bottom of the pan before the liquid fills in.

Drain the macaroni in a large colander and rinse under hot water to remove extra starch. Drain well and return to pot. Stir hot cheese sauce thoroughly, then pour it over hot macaroni. Toss the pasta to coat evenly. Pour this mixture into a 8x8 square or 9 inch round baking dish. Cover the top with slices of Muenster, then a thin layer of bread crumbs.

Bake at 375 for 15-20 minutes. If the cheese on top isn't browning at this point, turn on the broiler and finish it off that way. Let it rest for a few minutes to cool, then serve.

Caprese Mac & Cheese

2010-02-09T17:06:00.000-08:00

FOUND IT: At the Wisconsin Milk Marketing Board's 30 days 30 ways with Mac & Cheese blog.

Here's an interesting take on mac and cheese. It's very un-traditional, but if you choose a good mozzarella the cheese flavor really comes through, and it also has an intriguingly strong lemony flavor.

Ingredients:

1 pint grape tomatoes
2 tbsp olive oil
1 tbsp chopped fresh basil
Zest of 1 lemon
Juice of half a lemon
1 1/2 tsp salt, divided
1 1/2 tsp pepper, divided
1 pound pasta (medium shells are the recommendation)
3/4 cup milk
2 tbsp butter
8 ounces Mozzarella Cheese, shredded
1 8-ounce ball Fresh Mozzarella Cheese, sliced

In a baking dish, combine grape tomatoes, olive oil, basil, lemon zest, lemon juice, 1/2 teaspoon salt, 1/2 teaspoon pepper. Toss to coat and bake at 350 for 10 minutes. Remove and let stand.

At the same time bring water to boil over high heat in a soup pot (recipe calls for a medium saucepan, I wanted more room); add pasta and cook until tender. Drain, rinse with cold water, and let stand in a separate bowl.

In the same sauce pan, combine milk, butter, shredded Mozzarella Cheese, 1 teaspoon salt and 1 teaspoon pepper. Cook, stirring continually, over low heat until the cheese melts into a thick sauce, about 1 to 2 minutes. Add the drained pasta back into pan and toss to coat.

Pour the pasta and cheese mixture into an 10×14-inch oven-safe dish (I used a nine inch round) and top with baked grape tomatoes. You can use the juice from the bottom of the tomato pan as a marinade for the fresh mozzarella, if desired.

Place the seasoned Fresh Mozzarella on top of the pasta and tomatoes. Broil on high for five minutes or until cheese is melted and browning.

Pumpkin Cheesecake Bars

2010-02-08T10:06:00.000-08:00

FOUND IT: At Cooks.com

My wife needed a dish to pass for a work Super Bowl party, and requested these. I still have a ton of pumpkin in my freezer, so I was more than happy to use a little bit of it for this. The recipe could still use a little tweaking - the filling is a little plain.

Ingredients:

1 cup flour
1/3 cup packed brown sugar
5 tbsp butter, softened
1/2 cup finely chopped pecans (I ran mine through the food processor)
1 (8 oz.) pkg. softened cream cheese (I use the 1/3 less fat version)
3/4 cup sugar
1/2 cup pumpkin
2 eggs
1 1/2 tsp cinnamon
1 tsp allspice
1 tsp vanilla
1 tsp nutmeg

Combine flour and brown sugar in medium bowl, then add butter to make a crumb mixture. Stir in nuts. Set aside 3/4 cup of this mixture for topping.

Press remaining mixture into bottom of 8 x 8 x 1 1/2 inch basking pan. Bake at 350 for 15 minutes. Put it in the fridge to cool while you make the filling. Don't remove it until you can handle it without burning yourself.

Combine cream cheese, sugar, pumpkin, eggs, cinnamon, allspice, vanilla and nutmeg in large mixer bowl. Blend until smooth. Pour over baked crust. Sprinkle with reserved topping. Bake an additional 30-35 minutes. Allow to cool before cutting into bars.

Harvest Loaf

2010-01-22T10:52:00.000-08:00

FOUND IT: This is a family recipe, from a book of them given to me as a wedding gift.

This is a good, relatively traditional pumpkin bread recipe. There's a glaze to add at the end if you want it to be more like a cake, but I skipped it.

Ingredients:

1 3/4 cup flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp ground cloves
1 stick butter (1/2 cup)
1 cup sugar
3 eggs*
3/4 cup pumpkin puree, canned or homemade
3/4 cup chocolate chips
3/4 cup walnuts, chopped (I skipped them)

* - About halfway through, the recipe calls for eggs. But it doesn't mention how many, and they don't appear on the ingredient list. I guessed 3, and everything worked out. Two would probably make the dough a little too dry, but four might add some needed moisture.

Spray a loaf pan. In a medium bowl, combine flour, soda, salt and spices. In another medium bowl, cream the butter, then gradually add the sugar, then the eggs. Beat well. At this point, I put the mixer away and do the rest by hand.

Add roughly half the dry ingredients to the wet ingredients, and stir them in. Repeat the process with the pumpkin, then the other half of the dry ingredients. Stir in the chocolate chips and 1/2 cup of the walnuts. Spread into your loaf pan, and sprinkle the remaining walnuts on top. Bake at 350 65-75 minutes or until a toothpick comes out clean. Let cool in pan for 15 minutes, then turn out onto a wire rack.

Once it's cool, you can add the spice glaze if so desired: stir together 1/2 cup powdered sugar, 1/8 tsp nutmeg, 1/8 tsp cinnamon, 1/2 tbsp cream, or enough to give it the desired consistency.

Pecan cranberry tart

2009-12-27T08:42:00.000-08:00

FOUND IT: At Foodnetwork.com, where it was linked from a pecan pie recipe I've also mentioned recently.

I love pecan pie, and this is a great twist on it. The crust is a fair amount of work, but it's worth it as an alternative to a normal pie crust. You can also simplify a fair amount here. For example: The recipe calls for a tart pan, but I don't own one. A pie plate worked fine in its place.

Ingredients:

Crust:

1/2 cup old-fashioned oats
1/2 cup all-purpose flour
2 tbsp sugar
3/4 tsp baking powder
1/4 tsp salt
2 tbsp canola oil
3 tbsp water

Filling:

1 cup pecan halves, divided into two 1/2 cups
2/3 cup packed brown sugar
2 eggs
2 egg whites
1/3 cup light corn syrup
1 1/2 tbsp cider vinegar
1 tbsp butter, melted
2 tsp vanilla
Pinch of salt
1/3 cup dried cranberries

Coat a 9-inch tart pan with a removable bottom with nonstick spray.

To make crust: Spread oats in another pie pan and bake, stirring occasionally, until toasted, 6 to 12 minutes at 375. Let cool. (I didn't.) Place the oats in a food processor and process until coarsely ground. Leave the oven on and set at 375.

Stir together oats, flour, sugar, baking powder and salt in a large bowl. Drizzle oil onto dry ingredients and use a fork or your fingers to blend until crumbly. Using a fork, stir in water, 1 tablespoon at a time, until dough just comes together.

Turn the dough out onto a floured surface and knead 7 to 8 times. Roll the dough out to an 11-inch circle, dusting with flour if necessary. Transfer the dough to prepared pan, pressing to fit. Trim edges. (If necessary, use scraps to patch any holes in crust.)

To make filling & bake: Spread 1/2 cup pecans on a baking sheet and bake until fragrant, 5 to 10 minutes. Remove and let cool.

Whisk brown sugar, eggs, egg whites, corn syrup, vinegar, butter, vanilla and salt in a medium bowl until smooth. By this point your pecans should be cool-ish, give them a coarse chop. Stir in dried cranberries and the chopped pecans. Spoon filling into crust. Arrange remaining 1/2 cup pecans on top of the filling.

Bake the tart until filling is set and crust is golden, 20 to 25 minutes. Cool completely in the pan on a wire rack.

Cranberry Brie en Croute

2009-12-27T08:29:00.000-08:00

FOUND IT: The cranberry part is from this recipe, and the en croute part is from this one.

I've tried my normal brie en croute recipe several ways now. This one is great for holiday gatherings when cranberries are in season. With that said, the cranberry sauce recipe below makes much more than you'll need for this, so cut it in half if you don't want extra.

This one must have been a hit: I made it for a holiday party at my house and had someone immediately request I make it again for a gathering at their house.

Ingredients:

1/2 of a 17.3 oz package of puff pastry sheets
1 egg
1 tbsp water
1 13.2 ounce Brie cheese round

For the cranberry sauce:

1 cup orange juice
2/3 cup brown sugar
1 12 oz bag fresh or thawed frozen cranberries
1/2 tsp ground cinnamon

Leave a puff pastry sheet out around 40 minutes to defrost. If you can't wait that long, try putting it in the microwave on defrost, checking every 30 seconds.

In a medium saucepan, combine juice and sugar; bring to a simmer over medium heat, stirring constantly, until sugar dissolves.

Add cranberries and continue simmering until cranberries pop and mixture has thickened; about 10-12 minutes. Stir in cinnamon. Transfer from the saucepan to a bowl, and let it cool and thicken for half an hour. Less time is probably ok, but it's easier to work with once it's cool.

Unfold the pastry sheet on a lightly floured surface, and roll out to a 14 inch square (mine was about the right shape already). Spoon roughly half a cup of the cranberry sauce into the middle of the sheet, in a circle the size of your wheel of brie. Unwrap the brie and place it on top of that. Fold two sides of the pastry dough over the brie. Cut the remaining two sides to just fit over the cheese. Place the brie in a baking dish (I use a pie plate) seam side down.

Beat the egg and water together and brush this mixture onto the outside.

Bake 20-25 minutes at 400 until the pastry is "deep golden brown." Let it cool for 45 minutes before serving.

Tomato and Blue Cheese Soup

2009-12-27T08:11:00.000-08:00

FOUND IT: My mother-in-law lent me The Soup Bible. I didn't end up making many recipes out of it, but this is a good one.

With that said, this is a somewhat thin soup when it's done. At the very least, you'll want to add some oyster crackers or something similar for texture. I went a step farther and added a 16 oz package of mini gnocchi.

Later, I also added a red bell pepper after seeing Sunny Anderson use it in a similar recipe on her show. I didn't notice a big difference, but my wife seemed to think it made the soup better.

Ingredients:

3 lbs ripe roma tomatoes, quartered and seeded (recipe calls for them to be peeled, but I don't.)
2 red bell peppers, cut into quarters or so with seeds removed
2 cloves garlic, minced
2 tbsp vegetable oil or butter
1 leek, chopped
1 carrot, chopped
5 cups of chicken stock
4 oz blue cheese, crumbled (I double this)
3 tbsp heavy cream (I skip this if I don't have it on hand)
Several large fresh basil leaves (dried works too)
6 oz cooked, crumbled bacon for garnish (More bacon will never draw a complaint)
Salt and pepper to taste
1 16 oz package of mini gnocchi

Spread the tomatoes and bell peppers in a 9x13 pan, then sprinkle them with the garlic and some salt and pepper. Bake at 400 for 30 minutes.

After they've been in for about 20 minutes, heat the butter or oil in a soup pot (I use my dutch oven for half batches). Add the leek and carrot, and some more salt and pepper. Cook over low heat until they're tender or the tomatoes are done.

Add the tomatoes and peppers and stock to the pot. Bring to a boil, then reduce heat and allow to simmer for 20 minutes.

Add the blue cheese, cream (if using), and basil. Once the cheese has melted, you can either transfer it to a blender/food processor to puree, or use an immersion blender to puree in the pot. If you have to remove it from the pot to puree, return it to the pot to reheat to serving temperature.

(If you're using the gnocchi, add them here and let simmer for roughly 5-8 minutes or until gnocchi are done.)

Garnish with bacon and/or a sprig of fresh herbs.

Pecan pie

2009-12-25T08:57:00.000-08:00

FOUND IT: At FoodNetwork.com.

Pecan pie is one of my favorite foods. Last winter I had a recipe that I made over and over again until my wife complained so I put it away for a while. This winter I wanted to make one again, but the recipe was gone. This one is also pretty good, so I'm filing it away before I lose it again.

Ingredients:

5 tablespoons unsalted butter
1 cup packed light brown sugar
3/4 cup light corn syrup
1/2 teaspoon fine salt
2 cups chopped toasted pecans
2 teaspoons vanilla
3 eggs, lightly beaten
1 pre-baked pie crust (follow the link above for a recipe for that)

In a medium saucepan combine the butter, brown sugar, corn syrup, and salt. Bring to a boil over medium heat and, stirring constantly, continue to boil for 1 minute. Remove from the heat and stir in the nuts and the vanilla. Set the mixture aside to cool slightly, about 5 minutes. (If the crust has cooled, return it to the oven for 5 minutes to warm through.) Whisk the beaten eggs into the filling until smooth. Put the pie shell on a sheet pan and pour the filling into the hot crust.

Bake on the lower oven rack at 400 until the edges are set but the center is still slightly loose, about 40 to 45 minutes. If the edges get very dark, cover them with aluminum foil half way during baking, or use a silicon cover for the edges, like I do.

Easy Enchiladas

2009-12-25T08:31:00.000-08:00

FOUND IT: Trenni Kusnierek of MLB Network was kind enough to share it with me.

This is a great, flexible enchilada recipe with a quick, easy list of ingredients. It calls for chicken, but I replaced it with half ground venison/half black beans, and that seemed to work out well.

I also used hot picante sauce (and a little too much of it), and the result was a meal that I thought was great but made smoke come out of my wife's ears. If you're not a fan of spicy food, stick to mild/medium.

Ingredients:

1 cup of cream of chicken soup, preferably the fat-free kind
1/2 cup of sour cream
1 cup picante sauce
2 tsp chili powder
1/2 cup Monterrey jack cheese (I used a mexican blend)
Additional cheese for on top, if desired
6 flour tortillas, warmed
2 cups of shredded chicken (or 1 cup of ground beef/venison and 1 cup black beans)

Brown meat, if you haven't already.

In a bowl, combine the soup, sour cream, picante sauce and chili powder. Take one cup of this mixture, and combine it in another bowl with the cheese, meat and beans (if using).

Lightly grease a 9x9 baking dish (they'll fit tightly, but it should work). Spoon some filling into a tortilla, roll it up and place it seam-side-up in the dish. Repeat with the remaining tortillas. Once all the tortillas are in the dish, pour the remaining soup mixture over the top.

Cover with foil and bake 40 minutes at 350. If you're adding cheese, remove the foil at this point, put the cheese on top and bake for another 5-7 minutes. Give them a few minutes to cool before serving.

Waffle Cookies...or "Wookies"

2009-11-14T16:22:00.000-08:00

FOUND IT: I got the idea via Lifehacker, who directed me to a recipe at FineCooking.com.

This idea is genius. The cookies are easy, bake fast, have an interesting shape and pattern, and are delicious.

Ingredients:

1/2 cup (1 stick) unsalted butter, melted
1/2 cup plus 2 Tbs. firmly packed light brown sugar
2 large eggs
1 tsp. vanilla extract
3/4 cup unbleached all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1-1/2 cups old-fashioned rolled oats (not instant)
1 cup semisweet chocolate chips
Nonstick cooking spray

Heat the waffle iron according to the manufacturer's instructions.

In a large bowl, whisk the butter and brown sugar until smooth. Whisk in the eggs and vanilla. Stir in the flour, baking soda, and salt. Stir in the oats and chocolate chips.

Coat the grids of the waffle iron with nonstick cooking spray. Use a spoon to place small spoonfuls of cookies on the grid. Close the iron and cook until set and beginning to brown, roughly a minute and a half (my waffle iron lights up when it's done). Use a fork to transfer the cooked cookies to a wire rack and repeat with the remaining dough, coating the grids with spray as necessary.

Double Decker Pumpkin Pudding

2009-10-29T17:54:00.001-07:00

FOUND IT: At Thriftyfun.com

This is a great, easy, relatively simple recipe. Top it with some whipped cream or vanilla ice cream and you'll love it. It's also better the second day.

Ingredients:

2 cups pumpkin puree, or a 15 oz can
3/4 cup sugar
1 small can evaporated milk (5-1/3 oz.)
2 eggs
1/4 cup butter, melted
1 tsp cinnamon
1 tsp nutmeg
1 tsp allspice
1 tsp ginger
1/2 cup finely chopped nuts (I skipped this)
1 package spice cake mix (1 layer size)
Whipped cream, optional

Mix pumpkin, sugar, milk, eggs, butter and spices in a large bowl. Beat until well mixed. Fold in the nuts. Pour into a greased 13 x 9-inch baking pan.

Prepare cake mix according to package directions. Spread cake batter over pumpkin mixture. It might look like it's sinking in, but it'll rise to the top during baking. Bake at 325 until cake tests done with a toothpick, about 45 minutes.

If desired, top with whipped cream or Cool Whip.

Cheesy Wisconsin Chowder

2009-10-29T17:47:00.000-07:00

FOUND IT: Via Wisconsin Cheese's Twitter Feed.

This is a nice, hearty soup. It could use a little more of something, either more cheese or maybe some meat to add some flavor to it. But, it's a pretty good soup this way too, filling and warming.

Ingredients:

3 cups carrots, diced
1 cup celery, thinly sliced
3/4 cup green onions, chopped
4 cups red potatoes, cut in 1/2-3/4" chunks (the recipe calls for them to be peeled, but I skipped that step)
1 1/2 cups chicken stock (recipe calls for 1 10 1/2 oz can)
1/3 cup flour
2 cups milk
1/4 teaspoon salt (I used much more of this, the pepper and the nutmeg)
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
1/2 cup Sharp Cheddar (I used a whole cup, and would use more next time)

Coat a Dutch oven or soup pot with cooking spray. Heat over medium-high. Add carrots, celery and green onions. Saute, stirring often, about 8 minutes.

Add potatoes and chicken stock; bring to boil. Cover, reduce heat and simmer 20 minutes or until potatoes are tender. Meanwhile, combine flour and milk in a bowl, whisking until smooth. Add milk mixture to pan and stir well. Add salt, pepper and nutmeg. Cook 2 minutes or until thickened.

Remove from heat. Stir in the cheese until melted. Serve hot (do not boil).

Laura's Salsa

2009-10-25T17:20:00.000-07:00

FOUND IT: Laura gave it to me on a note card and said "Will you put this on your site please?"

I'm not a big homemade salsa fan, but Laura is and she asked me to put this recipe on the site for safekeeping.

Ingredients:

1 can yellow corn
1 can white shoe peg corn
1 can pinto beans, drained and rinsed
1 can black eyes peas, drained and rinsed
1 can black beans, drained and rinsed
1 can rotella hot tomatoes
1 tbsp cilantro
1 small onion, chopped
1 tbsp minced garlic
2 tomatoes, chopped
1 small bottle of italian dressing
1 cup medium salsa

Easy Pasta with Sausage Ragu

2009-10-15T17:10:00.000-07:00

FOUND IT: At the NY Times' Bitten blog.

I typically avoid making my own pasta sauce, because it's time consuming and you can get really good sauce in a jar. With that said, this is pretty quick, easy and good.

Ingredients:

1 tbsp extra virgin olive oil
1 medium onion, chopped
1/2 pound Italian sausage, removed from casing if necessary
1 cup milk
1/4 cup tomato paste
Salt and pepper
1 pound pasta
At least 1/2 cup freshly grated Parmesan

Put the oil in a 10-inch skillet, and turn the heat to medium. Once it's hot, add the onion and cook, stirring occasionally, until it softens, about 5 minutes. Add the sausage in bits, and turn the heat to medium high; cook, stirring occasionally, until the sausage is nicely browned, 5 to 10 minutes.

Add milk, tomato paste, some salt and pepper; stir to blend, and simmer for about 5 minutes, or until thickened but not dry. Keep it warm if necessary, and if it becomes too thick, add a little more milk or water.

Meanwhile, cook the pasta, and drain it when it's done. Toss pasta with sauce and parmesan cheese and enjoy.

Peanut Butter Pumpkin Pie

2009-10-11T17:50:00.000-07:00

FOUND IT: At Thriftyfun.com.

This is a nice variation on pumpkin pie. The little bit of peanut butter in it goes a long way.

Ingredients:

3 eggs
1 can (16 oz.) pumpkin(or 2 cups pumpkin puree)
1/2 cup firmly packed light brown sugar
1/2 cup granulated sugar
1/2 cup peanut butter
1/2 tsp each ground cinnamon, nutmeg, ginger and allspice
1/2 tsp salt
1 cup light cream, you may substitute half and half (I use skim milk)
(9-inch) unbaked deep-dish pie crust

In large bowl, beat eggs, then add pumpkin, sugars, peanut butter, seasonings and salt. Gradually add light cream, beating until blended; pour into pie crust. Bake 65 minutes or until knife inserted in center comes out clean. On wire rack, let cool. Garnish, if desired, with whipped cream.

(Note: I used skim milk and that might be part of it, but this took much longer than 65 minutes. I didn't time it exactly, but it might have been closer to 90-100. It also produced nearly a cup more filling than I needed, so the "deep dish" part of the pie crust is important.)

Pumpkin Chocolate Chip Cookies

2009-09-28T17:19:00.000-07:00

FOUND IT: On Allrecipes.com, with a reference from my friend Erin.

Yes, another pumpkin recipe. Maybe I should change the name of the blog. Give me ideas for something that'll alliterate with both pumpkins and mac and cheese.

Ingredients:

1 cup pumpkin pureee
1/2 cup sugar
1/2 cup Splenda
1/2 cup vegetable oil
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla extract
2 cups semisweet chocolate chips
1/2 cup chopped walnuts (optional, I skipped them)

Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in to wet ingredients. Add flour mixture to pumpkin mixture and mix well.

Stir in vanilla, chocolate chips and nuts. Drop by spoonful on greased cookie sheet and bake at 350 for approximately 10 minutes or until lightly brown and firm. These are soft, fluffy cookies so they won't get really dark or firm.

Pumpkin Macaroni and Cheese

2009-09-27T20:08:00.000-07:00

FOUND IT: Where else? Keyingredient.com

As I've mentioned previously, I cook pumpkins down from scratch in big batches every year, and as such I'm always looking for new ways to cook it. This isn't the kind of recipe I would ever try if "pumpkin" hadn't been in the title - with that said, it's not bad and much healthier than your average mac and cheese. Just make sure you're using good cheese, because a little bit of cheese has to go a long way here.

Ingredients:

2 cups pumpkin puree
½ cup milk
¼ cup plus 2 Tbsp. grated Parmesan
1 cup sharp cheddar cheese
½ cup grated (I just used 1 1/2 cups of sharp cheddar)
¼ tsp ground mustard
½ tsp. Worcestershire sauce
¼ tsp ground red pepper
Salt and pepper
10 oz. small pasta

Boil pasta according to package directions to al dente. Heat pumpkin puree in a medium
saucepan over medium to high heat. Add milk and thoroughly combine. Turn heat down to low. Add ¼ cup parmesan cheese, ½ cup cheddar cheese, and the mozzarella cheese. Stir until melted into pumpkin mixture. Add mustard, worchestire sauce, red pepper, and salt & pepper. Mix pumpkin sauce with drained pasta until thoroughly combined. Mix in rest of cheddar cheese.

Sprinkle extra cheese (if you have any) on top and bake in a 9x9 baking dish at 350 for ten minutes. Allow to cool for 3-5 minutes before serving.

Sauteed Apples

2009-09-27T20:01:00.000-07:00

FOUND IT: On Allrecipes.com

I have over 40 lbs of apples on hand and needed a side dish for pork chops, so this filled in nicely. With the amount of sugar in it, it's basically pie filling, but you could call it a serving of fruit.

Ingredients:

2 tablespoons butter
2 large tart apples - peeled, cored and sliced 1/4 inch thick
1 teaspoon cornstarch
1/4 cup cold water
1/4 cup brown sugar
1/4 teaspoon ground cinnamon

In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes. Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.

Crock Pot Mac and Cheese

2009-09-20T16:23:00.000-07:00

FOUND IT: It's a Paula Dean recipe.

Until I made this one, I thought there was only two ways to make mac and cheese: on the stove or in the oven. This one creates a third option - in the crock pot. The volume of pasta would suggest a small recipe, but this filled my small crock pot, and easily serves 4.

Ingredients:

2 cups uncooked elbow macaroni (slightly more than half of a 1 lb box).
4 tablespoons butter, cut into small cubes.
10 ounces grated sharp Cheddar
3 eggs, beaten (less if you don't want them)
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk (I used skim)
1/2 teaspoon dry mustard
1/2 teaspoon black pepper

Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.

(The recipe calls for 3 hours, but make sure it doesn't get dry and add liquid if you need to. When I made it, it was really good at 2 hours, and not as good at 3.)

Foolproof Mac and Cheese

2009-09-20T16:08:00.000-07:00

FOUND IT: My mother-in-law spotted it in a Cooks Illustrated publication.
MODIFIED IT: I removed the bread crumb topping, which I've never been a big fan of, and replaced it with some extra cheese on top. Other changes are noted below.

Ingredients:

1 lb elbow macaroni
Table salt
4 tbsp unsalted butter
5 tbsp flour
3 12-ounce cans evaporated milk (I use two and 1 1/2 cups skim milk)
2 tsp hot pepper sauce
1/8 tsp nutmeg
1 tsp dry mustard
8 ounces extra sharp cheddar, shredded
5 ounces American cheese, shredded (You can use mild cheddar, or just skip it and replace it with sharp cheddar)
2 ounces Monterey Jack cheese, shredded

(The recipe calls for you to save 1/2 cup of the pasta water. If you use the skim milk as I did above, you don't need it.)

Boil macaroni in a large pot with 1 tbsp of salt until al dente. Save 1/2 cup pasta water, then drain and rinse with cold water. Set aside.

Melt butter in the now empty pot, cooking until it becomes foamy. Whisk in the flour until it starts to brown a little, then whisk in the milk, hot sauce, nutmeg, mustard, and 2 tsp of salt, stir and simmer until the mixture *starts to* thicken, roughly 4-5 minutes. Off heat, stir in cheeses and reserved cooking water (if you're using it). Stir in pasta and mix until coated.

Pour mixture into 13x9 baking dish, top with some extra shredded cheese (maybe some jack or mild cheddar), and bake at 350 for 20-25 minutes. Let cool 5-10 minutes before serving.

Roasted Pumpkin Seeds

2009-09-14T17:12:00.000-07:00

FOUND IT: It's a Martha.

Roasting pumpkin seeds is a nice bonus when cooking down dozens of pumpkins, as I plan on doing this year. I usually double the recipe, as I'm usually cooking at least two pumpkins at a time.

Ingredients:

Seeds from one medium pumpkin (roughly 1 cup)
5 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch of cayenne pepper, to taste
1 1/2 tablespoons peanut oil (I use olive oil)

Line a baking sheet with parchment paper. Spread seeds on parchment in an even layer. Bake at 250 until dry, stirring occasionally, about 1 hour. Let cool. (Actually, I usually go straight from oven to pan.)

In a medium bowl combine 3 tablespoons sugar, salt, cumin, cinnamon, ginger, and cayenne. Heat peanut oil in a large nonstick skillet over high heat. Add pumpkin seeds and remaining 2 tablespoons sugar. Cook until sugar melts and pumpkin seeds begin to caramelize, about 45 to 60 seconds. Transfer to bowl with spices, and stir well to coat. Let cool. These may be stored in an airtight container for up to 1 week. They'll never last that long.

Pumpkin Waffles

2009-09-14T17:03:00.000-07:00

FOUND IT: At my friend Erin's blog about her adventures in Alaska.

I always love a good pumpkin recipe. This one makes a lot, so cut it in half if you're only feeding 2-4 people.

Ingredients:

2 1/2 cups all-purpose flour
1/3 cup packed light brown sugar
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
4 large eggs, separated
2 cups well-shaken buttermilk (Skim milk works.)
1 cup pumpkin, canned or fresh
3/4 stick (6 tablespoons) unsalted butter, melted

Sift together flour, brown sugar, baking powder and soda, salt, and spices. Whisk egg yolks in a large bowl with buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until smooth. In a mixing bowl with a whisk attachment, whisk the egg whites until they hold soft peaks. Folk them gently into the waffle batter, until just combined. Brush waffle iron lightly with oil and spoon batter (about 2 cups for four 4-inch Belgian waffles) into waffle iron, spreading quickly. Cook according to manufacturer’s instructions. Transfer waffles to rack in oven to keep warm and crisp. Make more waffles in same manner.

Pumpkin Zucchini Bread

2009-09-14T16:51:00.000-07:00

FOUND IT: At this site.

I love pumpkin, and cook a bunch of it down from scratch using the oven version of this recipe every year. As such, I've always got a bunch of it around this time of year. And, like everyone else in the Midwest, I've got a ton of zucchini around. This recipe uses a little of both, and it's delicious.

Ingredients:

3 eggs, slightly beaten
2 cups sugar
1 Tablespoon vanilla
2 cups pumpkin puree, from a can or fresh
1 cup shredded zucchini
1 cup butter or margarine, melted
3 cups flour
1 Teaspoon baking powder
1/2 Teaspoon salt
1/2 Teaspoon cinnamon
1/2 Teaspoon ground nutmeg
1/2 Teaspoon ground cloves
1 cup chopped or ground walnuts (optional)
(I added a cup of chocolate chips)

Spray two bread loaf pans, or a loaf pan and a round cake pan, as I did. Mix eggs, sugar and vanilla in a bowl. Stir in pumpkin puree and butter(or margarine). Mix flour, baking soda, and spices in a separate bowl. Stir dry ingredients into the first bowl containing the egg mixture. Stir in the shredded zucchini. Stir in nuts and chocolate chips, if you are using them. Divide the batter into the two pans. Bake at 350 for 45 to 50 minutes. Test bread with a knife or a toothpick to see if it is done. Remove the bread from the oven and let rest for ten minutes before cooling on a wire rack.

Manchego Chorizo Mac and Cheese

2009-07-29T15:36:00.000-07:00

FOUND IT: In Rachael Ray's Magazine.

I had been considering modifying my stove top recipe to use manchego and chorizo, but then I found this recipe so I didn't have to. Feel free to substitute in any veggies you like, just chop them small because they don't have much time to cook. I've already used spinach, peas, carrots, corn and asparagus.

Ingredients:

1 lb cavatappi, or any small cut pasta, really.
1/2 raw chorizo (or, grill a bunch of chorizo the night before and save a couple to chop up and use the next day)
3 tbsp butter
2 shallots, chopped (I use half of a small onion)
3-4 cloves garlic, chopped
3 tbsp flour
1/3 cup dry sherry
1 cup chicken stock
1 cup milk
2 cups (or more) shredded manchego cheese
2 cups frozen peas (or any vegetable that you can chop small, really)

Cook pasta to al dente in salted water, drain and set aside.

While the pasta is cooking, remove the casings from the chorizo, and brown them in a skillet. roughly 2-3 minutes or until done. Remove from heat and allow to drain on a paper towel.

Melt the butter over medium-high heat in a skillet with high sides. Add the shallots (or onions) and garlic and cook until tender, roughly 5 minutes. Whisk in the flour, then the sherry, then the stock, then the milk. Keep stirring until it starts to thicken. It shouldn't be like paste, but it should be thicker than it is when you start.

Salt and pepper this mixture, and add the vegetables and the cheese. Stir until the cheese is melted, then add the pasta. Serve with the chorizo as a garnish.

Easy Chicken Parmesan

2009-07-14T12:25:00.000-07:00

FOUND IT: In a magazine from Kraft

I've tried making Chicken Parm in several different ways, and never really done it well. This one is so easy that it's probably cheating, but it's better than any of my previous attempts.

Ingredients:

3 cups rotini pasta (I had penne on hand, so I used that.)
Ten Ritz Reduced Fat crackers, crushed (I used about half a tube in the food processor.)
3 tbsp grated parmesan, plus some to top it off
1 tsp dried oregano leaves
1 egg white (I used the whole egg)
4 small boneless skinless chicken breast halves (I bought 3 big ones and made them into six thin ones)
2 cups of your favorite pasta sauce
At least 1 cup of shredded mozzerella cheese

Heat a large skillet (but pick one you can cover) on medium-high heat and add a couple of turns of oil. Crush the crackers, and combine the crumbs with the grated parmesan and oregano in one bowl. Beat the egg in another. Dip chicken in the egg, then the crumbs, coating the chicken in crumbs. Once your chicken breasts are coated, cook them in a single layer in the skillet, turning once. It'll take 3-4 minutes per side.

While they're cooking, boil the pasta, strain it and set it aside. Once the chicken is cooked through, add a cup of the sauce, spreading evenly, then put the mozzerella and parmesan cheeses on top and cover the skillet, simmering on low heat until the cheese is melted. Toss the pasta with the remaining sauce, and serve the two together.

Asparagus Tempura

2009-07-14T12:14:00.000-07:00

Found it: In Everyday with Rachael Ray

This is an interesting new way to serve asparagus, and I'm always interested in new ways to serve vegetables. It's a little plain, but you could probably fix that by adding more spices to the batter or adding spices to the finished product. I haven't tried it yet, but I'm guessing you could also replace the seltzer water in the batter with beer for beer battering.

Ingredients:

1 lb asparagus
4 cups vegetable oil (just use enough to get about an inch/two inches in the bottom of the kettle you're using, or use a deep fryer if you have one)

For Batter:

3/4 cup flour
1/2 cup corn starch
3/4 tsp salt
1/2 tsp baking soda
1/2 cup seltzer water, room temperature

For dipping sauce:

1/4 cup plain yogurt
2 tbsp mayonnaise
2 tbsp dijon mustard
1 tbsp honey

Heat the oil in a large saucepan for several minutes on high, then turn it down to medium-high to maintain temperature of about 375 degrees. Combine all batter ingredients to form a sticky batter. Dip asparagus into batter one at a time and place in the oil. Cook the asparagus in 3-4 batches, each of which will take around 2 minutes. You can keep earlier batches warm in a 200 degree oven if needed. They're done when they're golden brown. Serve hot.

Combine the four sauce ingredients to make a dipping sauce.

Oatmeal Raspberry Bar Cookies

2009-07-13T09:21:00.000-07:00

FOUND IT: On Cooks.com

I was recently given some raspberries from the first picking of the season, then needed a recipe to make some kind of dessert for a barbecue. This one was pretty easy and not bad.

Ingredients:

1/2 c. butter, soft
1/2 c. light brown sugar
1 c. flour
1/4 tsp. baking soda
1/8 tsp. salt
1 c. rolled oats
3/4 c. fruit only seedless raspberry jam (I used a cup of fresh raspberries in the food processor, and didn't remove the seeds)

Line an 8 inch square pan with aluminum foil and then spray the foil with cooking spray or butter. Mix all the ingredients together, except the raspberries. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the fruit to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top and lightly press it into the jam. Bake 35 to 40 minutes at 350 and allow to cool on a wire rack before cutting.

Acorn Squash with Cranberries

2009-05-20T10:30:00.000-07:00

FOUND IT: On Cooks.com

I'm not a big squash fan, but I like it this way, mainly because I love cranberries.

Ingredients:

2 acorn squash
1/2 c. fresh cranberries
1/2 c. brown sugar
2 tbsp. melted butter
1/2 tsp. ground cinnamon

Cut squash in halves lengthwise; remove seeds. Combine cranberries, brown sugar, butter, and cinnamon; fill squash halves with this mixture. Place in shallow baking dish and surround with 1/2 inch water. Bake at 350 degrees for 50 minutes or until squash is done.

Cranberry Orange Nut Bread

2009-05-20T10:27:00.000-07:00

FOUND IT: On Cooks.com

Cranberries are one of my favorite things. I like summer as much as the next guy, but I also love the first fresh cranberries of the fall.

Ingredients:

1 3/4 cups flour
3/4 c. sugar
1 1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
1/4 c. butter, softened
Juice and grated peel of 1 orange
1 egg
1 c. cranberries, chopped
1/2 c. chopped nuts

Grease bottom of loaf pan, 9 x 5 x 3 inches. Mix flour, sugar, baking powder, salt and baking soda. Stir in butter until mixture is crumbly. Stir in orange peel (about 1 tablespoon), the juice of 1 orange and 1 egg. Stir only until the flour is moistened. Stir in cranberries and nuts. Spread evenly in pan.

Bake at 350 until wooden pick inserted in center comes out clean, 55 to 65 minutes. Original recipe says to let it stand for at least 8 hours. I've never made it more than half an hour or so before I cut into it.

Stove top mac and cheese

2009-05-20T10:14:00.000-07:00

FOUND IT: On Good Eats.

I have about half a dozen mac and cheese recipes I use from time to time, but this one is the easiest. If you want to add some meat, try a couple of chopped up, cooked chicken breasts, or, make it into Buffalo chicken mac and cheese by adding that chicken and upping the hot sauce (to taste). This recipe serves about 4, but is easy to double if you're serving more, or halve if you're serving less.

Ingredients:

1/2 pound elbow macaroni
4 tablespoons butter
2 eggs
6 ounces evaporated milk (I rarely have this around, so I use 3/4 cup skim milk)
1/2 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded

In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.

Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.

Spinach Artichoke soup

2009-05-20T10:07:00.000-07:00

FOUND IT: My friend Miranda sent me this Spinach-Artichoke Dip recipe, which got me started.
MODIFIED: I added some liquids to make it into a soup in an attempt to duplicate a Chicken Florentine Soup I had in a restaurant, and some protein to make it a one-dish meal.

Ingredients:

1 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
1/2 cup grated Parmesan cheese
1 clove garlic, peeled and minced
1/2 teaspoon dried basil
1/4 teaspoon garlic salt
salt and pepper to taste
1 (14 ounce) can artichoke hearts, drained and chopped (I don't like big chunks of artichoke, so I chop it up in the food processor.)
1/2 cup frozen chopped spinach, thawed and drained (I just use a full box.)
1/4 cup shredded mozzarella cheese
1-2 boneless chicken breasts, chopped bite size
1 quart chicken stock or broth.

Stir all ingredients (except stock and chicken) together, then add chicken and pour stock on top. Stir briefly, then cook on low in a crock pot for 3-4 hours, stirring occasionally, until chicken is cooked.

Beer Cheddar Soup

2009-05-13T09:40:00.001-07:00

FOUND IT: At Cooks.com

I modified this recipe on 9/24/2011 to add and adjust some ingredients and change the cheese sauce process a bit.

Ingredients:

1/2 cup bacon, diced
1 cup chopped carrots
1 cup chopped onion
1 cup chopped celery
3/4 cup chopped bell pepper (I prefer red, green works)

4 cloves garlic
3 cups chicken broth or stock
1 can of beer (12 oz)
4 cups milk
1 lb sharp cheddar cheese, shredded
2/3 cup flour

1/4 cup butter

1 tsp dry mustard

1 tsp hot sauce
Salt and pepper to taste

Saute bacon in a large soup pot until crisp, and set aside on a paper towel. In the bacon drippings, saute the vegetables and garlic until the onions are transparent. Add stock and beer to pot and heat to boiling. Then reduce it to a simmer and cook until vegetables are tender, roughly 20-25 minutes.

While the vegetables are cooking, heat a medium saucepan over medium heat and melt the butter. Once the butter has melted add the flour, whisking the two together and letting the flour brown for 2 minutes or so. Whisk in the milk next, then the dry mustard and hot sauce and heat to near boiling. Once this mixture is hot, add the cheese and stir until it melts.

Add the cheese mixture to the soup pot. Use an immersion blender at this point (or a regular blender in shifts) to puree it down to a smooth texture. Season the soup to taste and heat it to desired serving temperature. Garnish with the bacon.

This recipe makes about six servings.

Sun-Dried Tomato Chicken Roll Ups

2009-05-13T09:22:00.000-07:00

FOUND IT: In Rachael Ray's magazine.
MODIFIED IT: A little.

Ingredients:

2 eggs
1 cup seasoned bread crumbs
1 1/2 cups ricotta cheese (I've skipped this the last couple of times and not missed it)
1 cup oil-packed sun-dried tomatoes, drained and chopped (see below)
8 chicken breast cutlets (I usually just buy four chicken breasts and turn one thick breast into two thin ones, then pound them thinner.)
1/2 pound deli-sliced provolone cheese (use whatever cheese you like here)
1/4 cup olive oil

The first time I made this recipe, I had a hard time finding the sun dried tomatoes, but was able to find Classico Sun-Dried Tomato Pesto. I used about half a jar of that instead and loved it.

I also frequently add a slice of capicola or prosciutto in with each roll up.

Beat the eggs in a shallow bowl, and place the bread crumbs in another one. Dip each cutlet in the eggs, then bread crumbs, and place them on a work surface. Place one slice of cheese on each cutlet, then the capicola if you're using it, then the tomatoes and the ricotta, roll them up and secure with a toothpick. Cover a baking sheet with foil and put the finished roll ups on it. Drizzle the olive oil over the roll ups, and bake at 400 for 20 minutes or until the chicken is done.

Sweet Potato Muffins

2009-05-13T09:00:00.000-07:00

FOUND IT: In a Penzey's catalog.

These are easy, good and fairly healthy.

Ingredients:

1 stick butter
1 1/4 cup sugar (or Splenda)
2 eggs
1 1/4 cups cooked, mashed sweet potatoes, about one good sized potato (see microwave note below)
1/3 cup milk
1 1/2 cups flour
2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/4 tsp ground nutmeg
1/2 cup raisins
1/4 cup chopped pecans (optional)

Topping (I skipped this):

2 tbsp sugar
1/4 tsp cinnamon

Cream the butter with the sugar, then add eggs one at a time. Stir in the sweet potatoes and the milk. In a separate bowl, combine the flour, baking powder, salt, cinnamon and nutmeg. Combine the two mixtures, stirring until moistened. Fold in the raisins and pecans. Spoon into greased muffin tin (or silicon liners). Fill to about 2/3 of capacity. Sprinkle topping on if you're using it, then bake at 375 for 25-27 minutes.

To microwave sweet potato, wash it off, poke some holes in it with a fork, wrap it in plastic wrap and microwave for 8-10 minutes.

Strawberry Rhubarb Crunch

2009-05-13T08:48:00.000-07:00

FOUND IT: In a Penzey's catalog.

I had been waiting for the first rhubarb of the season to try this recipe. I made it last night to rave reviews.

Ingredients:

1 cup flour
1 cup brown sugar, firmly packed
3/4 cup oatmeal, uncooked
1 stick butter, melted
2/3 cup sugar (can be replaced with Splenda)
2 tsp cinnamon
2 cups diced rhubarb (2-3 good sized stalks)
2 cups strawberries (I used more, because I had more)
1 cup water
2 tbsp cornstarch
1 tsp Vanilla

Combine flour, both sugars, oatmeal, butter, and cinnamon in a large bowl and mix until crumbly. Press half of that mixture into the bottom of a 13x9 baking dish. Spread the strawberries and rhubarb over that. In a small saucepan, combine the water, cornstarch and vanilla over medium-low heat until mixture becomes clear and thick, stirring constantly. (The recipe says this takes five minutes, it took me much less). Pour this mixture over the strawberries and rhubarb, then cover with the remaining crumb mixture, and bake in a 350 oven for 60 minutes. Serve warm with vanilla ice cream or whipped cream.

Red Velvet Cake Truffles

2009-04-19T19:46:00.000-07:00

FOUND IT: At my friend Jay Wagner's North by Northwest blog.

Making truffles is much easier than I expected, and I've tried several recipes lately, but this is the best one.

Ingredients:

1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)

1 can cream cheese frosting (16 oz.)

1 package chocolate bark (regular or white chocolate)

After cake is cooked, crumble into large bowl. Mix thoroughly with 1 can cream cheese frosting. You can use your hands for this, if you don't mind getting messy. It'll be easier if you do it while the cake is still somewhat warm. Then, put the mixture in the fridge and let it cool for an hour or so.

Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50.) Chill for another hour, at least. Overnight wouldn't be the worst thing.

Melt chocolate in microwave, stopping to stir each minute until it's completely melted. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

Layered Enchilada Bake

2009-04-19T19:37:00.000-07:00

FOUND IT: At Fab Food Friday, another recipe blog you should be reading. Jody's recipes are great and easy to make - I've never made a Fab Food Friday recipe that I didn't want to make again.

I started off with this recipe as a standby for when company is visiting, but now I make it all the time.

Ingredients:

1 lb. lean ground beef (you can use turkey or chicken to reduce fat)
1 large onion, chopped
2 cups salsa
1 can (15 oz.) black beans, drained, rinsed
2 Tbsp. taco seasoning mix, either from a pouch or a recipe like this one.
6 flour tortillas (8 inch)
1 cup sour cream
1 pkg. shredded cheese, Mexican or Co-Jack

Brown meat with onions in large skillet on medium-high heat; drain. Add salsa, beans and seasoning mix; mix well.

Arrange 3 of the tortillas in single layer on bottom of 13x9-inch baking dish; cover with layers of half each of the meat mixture, sour cream and cheese. Repeat all layers. Cover with foil.

Bake covered for 30 min at 400. Remove foil. Bake an additional 10 min. or until casserole is heated through and cheese is melted. Let stand 5 min. before cutting to serve.

Pasta with Spinach and Blue Cheese

2009-04-19T19:32:00.000-07:00

FOUND IT: At the NY Times' Bitten blog, my favorite place to go find new things to try.

This is a nice side, especially if you have really good pasta to use.

Ingredients:

Salt and pepper to taste
1 pound spinach
1 pound spaghetti, linguine, or other pasta
2 tablespoons butter (preferred), or extra virgin olive oil
1/4 pound Roquefort, gorgonzola, or other good blue cheese, crumbled

Set large pot of water to boil, and add salt. Remove largest, thickest stems from spinach; roughly chop leaves and remaining stems. Wash thoroughly.

When water comes to boil, add pasta and cook, stirring occasionally, until nearly tender. When just about done, add spinach. Stir. As soon as spinach wilts completely -- less than 30 seconds -- drain quickly.

Immediately return pasta and spinach to pot, with butter and cheese, over low heat. Cook, stirring occasionally, until cheese and butter melt, all water is absorbed, and pasta is tender. Add salt and pepper to taste and serve immediately.

Bread pudding

2009-04-19T19:25:00.000-07:00

FOUND IT: At the NY Times' Bitten blog, which, as I've previously mentioned, is my favorite place to go to find new things to try.

Ingredients:

4 tablespoons butter
6 cups white bread, cut or torn into 1-inch chunks (Be picky about the bread - bread that's too heavy will ruin it.)
2 cups half-and-half (I use skim milk)
4 eggs
3/4 cup maple syrup or sugar (Splenda works here, knocking off about 500 calories)
1/2 teaspoon cinnamon
Pinch salt (I omit this)
(I add about half a cup of chocolate chips, which puts the calories back in from before, but the chocolate adds a lot)

Butter an 8-inch souffle or baking dish, and add bread. Cut remaining butter into bits, and combine with all other ingredients; pour over bread. Submerge bread with weighted plate, and turn oven to 350 degrees.

When oven is hot, remove the plate and bake until pudding is just set, 35 to 45 minutes. Serve with or without whipped cream.

Steak with Blue Cheese Sauce

2009-04-19T19:18:00.000-07:00

FOUND IT: On the New York Times' Bitten blog, which I frequently check out when I'm looking to try something new. They post a new recipe almost every day, with varying levels of difficulty. I usually snag the easy ones.
MODIFIED IT: A little.

Ingredients:

1 tablespoon butter or neutral oil, like canola
4 tablespoons minced shallots (I use about 1/4 of an onion)
2 tablespoons white wine or cider vinegar(I use beer)
6 ounces crumbled Roquefort or other blue cheese
Pinch of cayenne
Salt and freshly ground black pepper
1 1/2 to 2 pounds strip or rib-eye steaks, or filet mignon

Place butter in a small saucepan over medium heat; when butter melts and its foam begins to subside, add shallots and cook until soft, stirring occasionally, about 5 minutes. Add vinegar, stir, and cook until it is just about evaporated, 1 or 2 minutes. Turn heat to low and stir in cheese, cayenne and a few grindings of pepper. Stir occasionally until cheese melts, then taste and adjust seasoning. Keep warm while you grill steaks.

Season steaks well with salt and pepper, then grill or broil about 3 to 4 minutes a side for medium-rare, longer or shorter according to your taste. Serve steaks with 1 or 2 spoonfuls of sauce over each, garnished with parsley or chives if you like.

This recipe makes enough for about four steaks, but I usually make a full batch with two steaks and spoon the remainder over a vegetable or a baked potato.

Lasagna Soup

2009-04-19T19:14:00.000-07:00

FOUND IT: On Fab Food Friday, one of my favorite recipe blogs.

This might be my favorite recipe from one of my favorite recipe sites. Jody does a fantastic job of posting recipes that are doable and delicious. If you're reading this blog, you should be reading hers too.

Ingredients

1 1/2 pounds Italian sausage (bulk or with casings removed)
2 onions, finely chopped
4 garlic cloves, minced
2 teaspoons oregano
1/2 teaspoon red pepper flakes
2 tablespoons tomato paste
1 (28-ounce) can diced tomatoes
6 cups chicken broth
2 bay leaves
8 ounces pasta
1/2 cup finely chopped fresh basil
8 ounces ricotta
1/2 cup grated Parmesan
1/4 teaspoon salt
Pinch of pepper
2 cups shredded mozzarella

In a large pot, saute the sausage over medium heat, breaking it up into small pieces with a wooden spoon, until the sausage is no longer pink, about 5 to 7 minutes. Drain any excess fat from the pot. Add the onions and sauté until softened, about 6 minutes. Add the garlic, oregano, and red pepper flakes and sauté for 1 minute. Add the tomato paste and sauté until the paste turns a rusty brown, about 5 minutes. Add the tomatoes with their juice, the broth, and the bay leaves and bring the soup to a boil. Reduce the heat and simmer for about 30 minutes.

2. Add the pasta, then increase the heat to medium-high and boil the soup until the pasta is tender to the bite, following the time recommendations on the pasta package. Discard the bay leaves, then stir in the basil. If desired, season with salt and black pepper to taste.

3. In a small bowl, combine the ricotta, the Parmesan, the 1/4 teaspoon of salt, and the pinch of pepper. To serve, place about 1 1/2 tablespoons of the ricotta mixture in each bowl, sprinkle with some of the mozzarella, and ladle the soup on top. Makes about 13 cups.

Black bean meatloaf with mac and cheese filling

2009-04-18T20:13:00.000-07:00

FOUND IT: This one is my creation.

Ingredients:

1 lb ground meat (I use venison, beef will work)
1 15 oz can of black beans, rinsed
1 1/2 cups of bread crumbs
2 eggs
2 tablespoons dijon mustard
2 tablespoons Worcestershire sauce
salt and pepper

For the mac and cheese:
1/2 lb sharp cheddar, shredded
3/4 cup milk
1/4 cup beer
3 tablespoons flour
2 tablespoons of butter, cut into small chunks
1 tsp dry mustard
1 tablespoon hot sauce
1/2 tsp nutmeg
salt and pepper
Half a box of pasta or so. Probably a little less.

To make the mac and cheese part, warm the milk and beer over low-medium heat, and add all the other ingredients except the cheese and pasta. Once the butter melts, stir it until it starts to thicken, then add cheese. Stir until the sauce is thick and all the cheese has melted, then set it aside. Boil pasta until it's done, strain, and combine.

Combine all the meatloaf ingredients in another bowl. Grease a loaf pan, divide your meat mixture in half and put half into the bottom of the loaf pan. Cover that with the mac and cheese, then shape the remaining meatloaf to cover the mac and cheese. Bake at 350 for half an hour. Let it chill for a few minutes before serving it.

Chocolate crepes with peanut butter and banana filling

2009-04-18T20:03:00.000-07:00

FOUND IT: It's loosely based on my homemade manicotti recipe, and the peanut butter part of the filling is from an Ina Garten recipe.

Ingredients:

Crepes:

3 eggs
1 cup milk
3/4 cup flour
1 tablespoon cocoa powder
1 teaspoon vanilla

(You can also use this recipe to make regular crepes if you remove the cocoa, or use it to make homemade manicotti if you remove the vanilla too and add some italian seasonings.)

Filling:

World Market has an awesome Dark Chocolate spread. Use that if you can get it. If you can't, Nutella should work too.
2 bananas, sliced thin
Peanut butter frosting

Here's the pb frosting recipe:

1/2 cup powdered sugar
1/2 cup creamy peanut butter
3 tablespoons unsalted butter, at room temperature
1/2 teaspoon vanilla
1/4 cup milk, maybe a little less.

To make the crepes, beat the eggs with the milk. Then add all the other ingredients and whisk it until you have no more lumps. Spray a small frying pan over medium-low heat and pour 1/4 cup of the batter into it, tilting the pan around to cover as much space as possible. Cook them about 30-45 seconds on one side, then flip and cook about 15 seconds on the other. Then spray the pan and repeat. Set the crepes aside on a plate. This recipe will make about nine of them.

To make the peanut butter frosting, place the sugar, peanut butter, butter, vanilla, and salt in a bowl and mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the milk and beat on high speed until the mixture is light and smooth.

Then, take a crepe, make a stripe of chocolate spread down the middle, place 5 slices of banana on top of that, and some frosting on top of that. Roll them up and enjoy.

Garlic Sweet Potatoes

2009-04-18T16:31:00.000-07:00

FOUND IY: Laura tore it out of a copy of Shape magazine.
MODIFIED IT: Only to increase the seasonings

I eat sweet potatoes in several ways, but when I make them at home, this is how I do it.

Ingredients:

Two medium-large sweet potatoes
1 tbsp (or so) olive oil
1 tbsp garlic powder
1 tsp cinnamon
1 tsp cumin
Salt and pepper to taste

Peel sweet potatoes and chop them into 1/2-3/4 inch cubes. Toss them in the oil, garlic, cinnamon, cumin, salt and pepper. Spread them in a single layer in a baking dish, and bake in a 425 oven for 45 minutes, stirring once around halfway. They'll be tender when they're done.

Brie en Croute

2009-04-18T16:19:00.000-07:00

FOUND IT: In an ad in Cooking Light Magazine
MODIFIED IT: Just to replace one thing I didn't have.

I tried this one the other day and was immediately told "You can make this again." It's not all that hard, either.

Ingredients:

1/2 of a 17.3 oz package of puff pastry sheets
1 egg
1 tbsp water
1/3 cup dried cherries
1/4 cup chopped pecans
1/4 cup honey
1/2 tbsp chopped rosemary leaves (I used a pinch of dried rosemary)
1 13.2 ounce Brie cheese round

Leave a puff pastry sheet out around 40 minutes to defrost. If you can't wait that long, try putting it in the microwave on defrost, checking every 30 seconds.

Toast the pecans in a small pan, stirring occasionally. If you can smell them cooking, they're done.

Soften the cherries by leaving them in a cup of hot water for about a minute.

Unfold the pastry sheet on a lightly floured surface, and roll out to a 14 inch square (mine was about the right shape already). Mix cherries, honey, rosemary and pecans in a small bowl, then spoon that mixture onto the center of the puff pastry dough. Place the brie on top of that. Fold two sides of the pastry dough over the brie. Cut the remaining two sides to just fit over the cheese. Place the brie in a baking dish (I used a pie plate) seam side down. You can use the trimmings to decorate the top, or just accept the fact that life will never be perfect.

Beat the egg and water together and brush this mixture onto the outside.

Bake 20-25 minutes at 400 until the pastry is "deep golden brown." Let it cool for 45 minutes before serving.

Homemade Manicotti

2009-04-18T16:08:00.000-07:00

FOUND IT: In Rachael Ray's magazine.
ADAPTED IT: A little.

This recipe is quickly becoming a standby. You can easily modify the basic pasta recipe to make crepes, and fill them with anything you like.

Ingredients:

Filling:
2 cups ricotta cheese
1 cup shredded mozzarella cheese
3/4 cup grated romano
1/3 cup chopped flat leaf parsley (I substitute Italian seasoning)
2 tablespoons milk

Pasta:
3 eggs
3/4 cup flour
1 cup water (I use milk)
(I added some italian seasonings here at well)

3 cups pasta sauce
3/4 cup mozzarella cheese

Beat the eggs with the water (or milk), then mix in the flour, eliminating lumps. Add the seasonings, if you're using them. Spray an 8-inch pan and put it on medium heat. Pour 1/4 cup of batter into the pan, tilting the pan to spread it around. Allow crepes to cook around 45 seconds on one side, then flip and cook around 15 seconds on the other. Move the finished crepe to a plate, spray the pan again and repeat.

Then, combine all the filling ingredients. You can add some browned italian sausage or pepperoni at this point as well. Pour half the pasta sauce into a 9x13 baking dish. Spoon the cheese mixture down the middle of each crepe, then roll them and place them seam-side down in the dish. Once they're all in there, pour the remaining pasta sauce over the top, top with cheese and bake at 350 for 25 minutes.

Buttermilk Bran Muffins

2009-04-18T11:40:00.000-07:00

WHERE I FOUND IT: On the side of a HyVee brand Raisin Bran Crunch box.

This might be my favorite muffin recipe. It's not unhealthy, it doesn't taste exceptionally healthy and it's pretty easy, as long as you have buttermilk.

INGREDIENTS:

2 1/2 cups crunchy raisin bran cereal - any brand will do.
1 cup buttermilk
1/4 cup vegetable oil
1 egg
1 1/4 cup flour
1/2 cup sugar (I used Splenda, knocking off about 30-40 calories per muffin)
1 tsp baking soda
1/4 tsp salt

Combine the first four ingredients in a medium bowl, then put in the fridge for ten minutes.

While you're waiting, combine the flour, sugar, soda and salt. Once the ten minutes are up, combine the two bowls, stir until moistened. Fill lightly greased muffin tins about 2/3 full (or use silicon liners, like I do), and bake for 17-20 minutes at 375 degrees. Test with a toothpick when done.

Makes 10-12.