mz lizzie cooks!

mz *lizzie's Mexican Dip

2012-01-05T09:32:00.000-06:00

When I received this recipe from a friend, it was titled simply "Dip". So, after approval at the staff meeting at work, it's now...

mz *lizzie's Mexican Dip

1 can black beans (drained and rinsed
1 can mexi-corn
1 cup sour cream
1/2 cup mayonnaise
1 bunch green onions-sliced thin, including green
2 cups shredded cheddar cheese
1/2 teaspoon lime juice
1/2 teaspoon cumin
1/4 teaspoon white pepper
1/4 teaspoon cayenne pepper (or to taste)

Stir together, chill, then enjoy with chips or crackers.
~ * ~
I used cheddar, but I'll bet this would be fantastic with one of the Mexican blends of shredded cheese. The original recipe called for a pinch of salt, but I didn't find it necessary. Nor did the original have the white pepper, but I like the added note of flavor when mixed with the cayenne.

Wrap some of this dip up in a flour tortilla or a crispy lettuce leaf for a great snack!

Yummy, yummy dip!

Oatmeal Carrot Cake Bread

2011-10-21T10:32:00.002-05:00

I tried this recipe at work today (for my **100 blog challenge) with some left over shredded carrots. I haven't cut into a loaf yet, but, the aroma is delightful. I found some pumpkin spice cream cheese at the store to try--I'm sure it'll be a tasty combination!

Oatmeal Carrot Cake Bread
(Recipe from Bob's Red Mill Natural Foods)

1 cup Oats, Rolled, Quick Cooking
1/2 cup Milk
2 1/2 cups Unbleached White Flour
1 cup Brown Sugar, packed
1 Tablespoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Cinnamon
1/4 teaspoon Sea Salt
1 1/2 cups Shredded Carrots
1/2 cup Raisins
1 8oz. can Crushed Pineapple in Juice
4 Egg Whites or 2 Whole Eggs
1/4 cup Vegetable Oil
1 teaspoon Vanilla

Preheat oven to 350. Lightly spray bottom only of 9x5 loaf pan or grease lightly.

Combine oatmeal and milk and set aside

In a large bowl, combine flour, brown sugar, baking powder, baking soda, cinnamon and salt. Mix well. Stir in carrots.

Combine the oat mixture with pineapple and it's juice, eggs, oil and vanilla. Mix well. Add to dry ingredients, mix just until dry ingredients are moistened. Pour into prepared pan.

Bake 60-70 minutes or until tester inserted in center comes out clean and crust is a golden brown. Cool 10 minutes, turn out onto wire rack and cool completely.

Serve with cream cheese spread:

Beat together until smooth:
4 oz. reduced calorie Cream Cheese
2 teaspoons Brown Sugar, packed
1/2 teaspoon Vanilla

100 day challenge on a recipe blog?

2011-10-01T00:01:00.000-05:00

Sure, why not? As a writer, I can relate writing to cooking...and as a cook, I can relate cooking to writing. Actually, it's pretty easy.

Hollandaise sauce is an emulsion of egg and butter. The end result of making hollandaise is to incorporate two things that really don't mix--the proverbial oil (or fat) and water. Done over a water bath, melted butter is slowly added to a thick mixture of beaten egg yolks and lemon juice, while whipping furiously. Add the butter too quickly or whip too slowly, ah, you end up with a broken sauce. (Just let me add here, that there are numerous way to create a tasty hollandaise, this is simply my example for today. If you're interested. use your fave search engine and you'll find a wealth of recipes and techniques)

My sauce is broken--what does that mean? It means instead of being thick and creamy, your sauce is grainy looking. Liquid rises to the top. It looks---ugly.

So, my sauce is broken...now what? You can throw it away and start over, but that's time consuming and expensive. A simple fix is to find a clean bowl. Add a splash of warm water to it. Add a few tablespoons of your broken sauce and beat until the sauce is emulsified. Then add a little more. This is a slow process, but the end result is a fully emulsified, thick and creamy hollandaise.

I have a craving for eggs benedict now!

Okay, I have a lovely hollandaise. What does that have to do with writing? This is easy. How often do we put our characters into places, situations, relationships, where there is a meeting of oil and water? We slowly add more conflict, stirring the characters around in the mess until a solution comes together--then we do it again. (Don't you love to torture your characters?--You should!) Sometimes we have our conflicted characters, but they just don't come together--so we add a little something extra to the mix or put them in a new situation. Ta da! A saucy tale to delight our readers.

And then there's other ways of making hollandaise. Alton Brown uses cold butter...some folks use a blender. My thoughts...whatever works. Just bring on the hollandaise!

What? Now you want a recipe? Well... I guess this is a recipe blog after all.

This is Tyler Florence's recipe from Food Network. He uses a classic method.

Ingredients

4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
Pinch cayenne
Pinch salt

Directions

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

Yummm. Asparagus. So, what's your favorite thing to put hollandaise on?

Slow Cooked Sweet & Sour Pork

2011-06-14T18:38:00.000-05:00

Slow Cooked Sweet & Sour Pork

2 Tablespoons vegetable oil
2 pounds pork shoulder cut into large chunks
1/4 teaspoon salt
1/4 teaspoon black pepper
1 large onion peeled and cut into large chunks
1 large green pepper, cleaned and cut into large chunks
1 4oz. can mushroom pieces, drained
1 14.5 oz can reduced sodium tomato sauce
3 Tablespoons packed brown sugar
2 Tablespoons rice vinegar
2 Tablespoons reduced sodium soy sauce
Cooked rice

Coat slow cooker with nonstick spray. (Or line with appropriate liner)

Heat oil in large non-stick skillet over medium high heat. Season pork with salt and pepper and add to skillet. Saute 3 minutes on each side.

Add pork to slow cooker and layer in onion, green pepper and mushrooms.

In small bowl combine tomato sauce, brown sugar, vinegar and soy sauce. Pour over pork and vegetables.

Cover and cook on HIGH for 6 hours or LOW for 8 hours. Serve with steamed rice.

Okay, that was the original recipe thanks to Family Circle Magazine. Here's what I did differently.

No green peppers. What can I say? I don't care for them.

I added only half the onions in the beginning, reserving the rest for later. I added a few drops of Louisianna Hot Sauce to the liquids.

Just before I started the rice cooker, I added the remaining onions, some sliced raw carrot and drained pineapple chunks. My cooker has a WARM setting, so I turned the control there. When the rice was done, the veggies and pineapple were warmed through, but still crunchy. I would suggest if you like green peppers, to add the majority at this later time to retain the crunch.

My household enjoyed this easy recipe--placing it into the 'we can have again' pile.

Zucchini Cupcake Muffins

2010-09-12T13:05:00.000-05:00

It's that time of year--when the monster zucchini arrive, sometimes miraculously on your doorstep in the middle of the night.

Cupcakes and muffins are made with differing methods and end up with different textures. This recipe is a combination, so you can call the resulting goodness whichever you want. If you have any left over, store them in an airtight container or they do freeze well. Plop a frozen muffin in your lunch bag in the morning and by break or lunch time you'll have a fresh treat.

Zucchini Cupcake Muffins

1 1/2 cup cake flour (all purpose or a combination of all purpose and whole wheat works just as well)
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon pumpkin pie spice *
1/4 teaspoon salt
2/3 cup oatmeal
2 large eggs
1/2 cup melted butter
3/4 cup brown sugar
2 cup packed shredded zucchini
1/2 cup optional raisins or walnuts

*the original recipe called for 1/2 teaspoon ground ginger and 1/4 teaspoon cloves--neither of which I keep on hand because they're not my favorites. Pumpkin pie spice made a great substitution. If you like a stronger spice flavor, use 1/2 to 3/4 teaspoon of pumpkin pie spice.

Mix butter, sugar and eggs together for 3 minutes. Add zucchini and mix well. In a separate bowl mix together the dry ingredients then add to the wet mixture and stir until just blended. Add optional ingredients.

Portion into sprayed or paper lined muffin tins. Bake at 350. Regular sized muffins for 20-25 minutes. Mini-muffins for 12-15 minutes.

I sprinkled a little turbinado (sugar in the raw) sugar over the muffins before baking to add a little crunchy sweetness to the top.

These cupcake muffins would be great with sunflower or toasted pumpkin seeds for a true fall treat.

Mexican Rhubarb Chocolaate Chunk Brownies

2010-07-19T16:27:00.000-05:00

Mexican Rhubarb Chocolate Chunk Brownies

Recipe courtesy Guy Fieri

Prep Time:: 20 min
Inactive Prep Time:: --
Cook Time:: 50 min

Level:: Easy

Serves:: 12 brownies

Ingredients

For the rhubarb compote:

1 cup rhubarb, strings removed, cut in 1/2-inch slices
1/4 cup water
2 tablespoons granulated sugar

For the brownie batter:

3/4 cup all-purpose flour
1/2 teaspoon baking powder
1 tablespoon New Mexico chile powder (not chili powder)
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
2 ounces bittersweet chocolate
2 ounces unsweetened chocolate
1/2 cup unsalted butter (1 stick), room temperature
1 1/2 cups granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon dark rum
2 ounces semisweet chocolate chips
1/4 cup chopped walnuts
Shortening spray, for baking dish

Directions

Preheat oven to 350 degrees F.
To make the rhubarb compote: In a small saucepan over medium heat, bring rhubarb, water and sugar to a boil. When sugar is dissolved, lower heat to a simmer and cook until rhubarb is soft, about 10 minutes. Remove from heat and cool slightly. Puree in a blender until smooth, if necessary. The rhubarb should break down to a smooth compote.
To make the brownie batter: In a medium bowl, sift together flour, baking powder, Chile powder, cinnamon and salt. Set aside. In a clean microwavable glass bowl, melt bittersweet and unsweetened chocolate together in the microwave at 50 percent power or in a double boiler. Set aside.
In a stand mixer, cream butter and sugar on medium speed. Add the eggs, 1 at a time, combining well. Add in the vanilla and rum. Stir the rhubarb into the chocolate mixture, then add to the batter. Mix until combined. Add the flour mixture and mix just until incorporated. Scrape down the sides with a rubber spatula and gently fold in the semisweet chocolate and walnuts. Do not over mix. Spray an 8 by 8 by 2-inch clear glass baking dish with shortening spray. Line bottom with parchment paper, then spray parchment. Pour batter into the prepared pan and smooth out top. Bake until a toothpick inserted in the center comes out clean, about 35 to 40 minutes. Remove from the oven and set aside to cool. Cut into squares and serve.

Patriotic Salad

2010-07-08T01:00:00.001-05:00

Here's a recipe from author Billie A. Williams. And she gives us some interesting information about jicama! This is definitely a salad I'm going to try, both at home and as a possible addition to my school lunch menus.

Patriotic Salad

Ingredients:

· 3 cups cubed seeded watermelon

· 2 cups blueberries

· 1 cup julienned jicama *

· 1/4 cup lemon juice

· 2 Tbsp. oil

· 2 Tbsp. honey

· 1/4 tsp. salt

· 1/8 tsp. white pepper

Preparation:

Combine lime juice, oil, honey, salt and pepper in small bowl and blend well. Mix immediately with the fruits and jicama. Chill well before serving. Serves 6

*The root's exterior is yellow and papery, while its inside is creamy white with a crisp texture that resembles raw potato or pear. The flavor is sweet and starchy, reminiscent of some apples or raw green beans, and it is usually eaten raw, sometimes with salt, lemon, or lime juice and chili powder. It is also cooked in soups and stir-fried dishes.

In cooking Jícama is often paired with chilli powder, cilantro, ginger, lemon,lime, oranges, red onion, salsa, sesame oil, grilled fish and soy sauce. It can be cut into thin wedges and dipped in salsa. In Mexico, it is popular in salads, fresh fruit combos, fruit bars, soups, and other cooked dishes. In contrast to the root, the remainder of the jícama plant is very poisonous; the seeds contain the toxin rotenone, which is used to poison insects and fish

A Starberry?

2010-06-01T13:06:00.002-05:00

May 31--Chocolate Chip Cookie Dough Cheesecake

2010-05-31T09:46:00.000-05:00

Chocolate Chip Cookie Dough Cheesecake

3 Tablespoons margarine-melted
2 1/2 cups chocolate cookie crumbs
2 pounds softened cream cheese
1 cup sugar
4 eggs
1 teaspoon flour
1 teaspoon vanilla
1 cup sour cream
1 tube refrigerated chocolate chip cookie dough-rolled into 1 inch balls
2 ounces chocolate chips

Grease the bottom and sides of a 10 inch springform pan

Combine margarine and cookie crumbs. press into the bottom and sides of the pan.

beat cream cheese, sugar, eggs and flour until smooth. Add vanilla and sour cream and mix until just blended.

Pour 1/2 the batter into the prepared crust.

Gently stir chocolate chips and cookie dough balls into the remaining batter. Then pour into pan.

Bake at 325 degrees for 1 hour.

Turn off oven and prop door open several inches. Allow the cake to remain in the oven for 30 minutes.

Cool then refrigerate until service. Garnish with whipped cream and chocolate chips or chocolate curls.

Serves 10

Day 30--Chinese Coleslaw

2010-05-31T09:33:00.000-05:00

Chinese Coleslaw

2 bags of coleslaw mix
2 packages chicken ramen noodles
1/4 cup chopped scallions
1/2 cup sunflower seeds
1/2 cup sliced almonds

Dressing
3/4 cup oil
2 Tablespoons vinegar
2 teaspoons sugar
2 teaspoons Accent
1/2 teaspoon salt
2 teaspoons pepper

Crush the ramen noodles and add to the salad ingredients. Add the chicken seasoning packets from the noodles to the dressing ingredients and mix well. Pour over the salad mixture and toss to coat. Chill well.

Day 29--Couscous Salad with Apples and Spinach

2010-05-31T09:26:00.000-05:00

Couscous Salad with Apples and Spinach
8 Apples, Gala or Fuji work well
2 cups fine grain Couscous
1 quart fresh spinach, washed and julienned
1/2 cup chopped scallions

Dressing:
1 cup orange juice
2 Tablespoons + 2 teaspoons Rice Wine Vinegar
2 Tablespoons + 2 teaspoons Lime juice
1 Tablespoon light soy sauce
1 Tablespoon canola oil
1 teaspoon dark sesame oil
1 teaspoon sesame seeds

Core and chop apples.

Prepare couscous according to package directions. Make dressing by whisking together all the ingredients together. Place the warm couscous in a large bowl, pour the dressing over the couscous then stir well to combine.

Add apples, spinach, and scallions. Chill until serving.

Serves 8

Day 28--Steak and Asparagus Quiche

2010-05-28T10:17:00.001-05:00

Steak and Asparagus Quiche

2 Tablespoons butter, softened (plus more for pan)
1 pound frozen, shredded hashbrowns
4 eggs
2 cups half and half
coarse salt
ground pepper
1 1/2 cup reduced fat sour cream
4-5 oz soft goat cheese at room temperature
3/4 cup steak, cubed
1/4 cup asparagus chopped in 1 inch pieces
1/4 cup roasted red peppers cut in 1 inch pieces
scallions-thinly sliced

Preheat oven to 375 degrees. Brush 9 inch springform pan with butter then line the sides with strips of waxed paper. Brush paper with butter.

Squeeze excess water from hashbrowns. Mix with butter, 1 teaspoon salt and 1.4 teaspoon pepper. press into bottom and side of pan. Place on a rimmed baking sheet and bake until set, 15 to 20 minutes.

In a large bowl whisk sour chream, goat cheese, 1 1/2 teaspoon salt and 1/4 teaspoon pepper until well combined. Whisk in eggs and half and half. Add steak, asparagus and peppers. Pour into crust and sprinkle with scallions.

Bake unti set, 45 to 50 minutes. Remove from pan and peel off wax paper.

Serves 6

Note: gently tap or shake the pan to test if the quiche is done. If the filling jiggles slightly in the middle but not on the sides, the quiche is set.

Day 27--Mozzarella-Tomato Skewers

2010-05-27T10:10:00.000-05:00

Mozzarella-Tomato Skewers

Grape Tomatoes

Fresh Mozzarella Boconccini, rinsed and drained

1/2 cup vinaigrette dressing

splash of red wine vinegar

splash of olive oil

Salt and pepper to taste

Marinated vegetables such as olives or mushrooms

Toothpicks

Halve or quarter the boconccini (The size should correspond to the size of the tomatoes) Add red wine vinegar, olive oil and salt and pepper to vinaigrette. Add the cheese. Marinate for several hours. This step can be done up to a week prior to serving!

Skewer a tomatoe, a chunk of cheese and olive or mushroom on a toothpick.

Drizzle with olive oil, salt and pepper then garnish with chopped fresh herbs if desired.

Day 26--Chinatown Vegatable Medley

2010-05-27T09:56:00.000-05:00

Check out http://www.fruitsandveggiesmorematters.org/ for more recipes like this quick and tasty stirfry. This dish is an excellent source of vitamins A and C.

Remember: Fruits and Veggies--More Matters!

Chinatown Vegetable Medley

1 teaspoon cooking oil
1 medium carrot, thinly sliced diagonally
1 red bell pepper, seeded and cut into bite size pieces
1/2 yellow onion cut into 1" pieces
2 ounces baby corn
1/4 cup broccoli florets
1/4 cup cauliflower florets
1/2 cup snow peas

SAUCE:
1/4 cup vegetable broth
1 Tablespoon dark soy sauce
1 Tablespoon oyster sauce
1 teaspoon sesame oil

Combine sauce ingredients in a bowl and set aside. Place wok or large frying pan over HIGH heat until hot. Add oil to coat. Add vegetables and stirfry for 1 minute. Add sauce and bring to a boil. Reduce heat to MEDIUM-HIGH, cover and cook for 5 minutes.

Serves 4.

Day 25--More Brownies

2010-05-25T19:51:00.000-05:00

Here's a magical recipe. It's been given out throughout the family, but no one makes them like Char! She's got that special touch. But even without her knack, these are some durned good brownies.

Brownies #2

Melt: 2 squares unsweetened chocolate

Cream together: 1 cup sugar
                             1 stick margarine

Add: 2 eggs
         1 teaspoon vanilla
          2/3 cup flour

Stir in: melted chocolate and 1/2 cup nuts (always optional)

Bake at 325 degrees for 25-30 minutes

FROSTING
2 Tablespoons cocoa
2 Tablespoons hot water
2 Tablespoons margarine
1 teaspoon vanilla
enough powdered sugar to make desired consistency

Mix ingredients together and spread on brownies...

Day 24--Brownies #1

2010-05-24T17:30:00.001-05:00

As a chocolate lover, of course Brownies are a favorite. And I don't have just one favorite. This recipe comes from a tattered much used and much loved Hershey's Cocoa cookbook.
.

"The Best" Brownie

1/2 cup vegetable oil or melted butter
1 cup sugar
1 teaspoon vanilla
2 eggs
1/2 cup all purpose flour
1/2 cup cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped nuts (Always optional for me)

Blend oil, sugar and vanilla in a mixing bowl. Add eggs and beat well with a spoon. Combine dry ingredients then gradually add to egg mixture until well blended. Stir in those optional nuts. Spread in a greased 9x9 inch pan.
Bake in a preheated 350 degree oven for 20 to 25 minutes--or until brownie begins to pull away from edges of the pan. Cool in pan. Frost if desired.

Note: One of my favorite 'frostings' for brownies is to simply pour chocolate chips on the brownie just after it comes out of the oven. When the chips have melted, spread them over the surface. Let cool and enjoy!

Day 23--Sour Cream Banana Bread

2010-05-23T10:09:00.000-05:00

When I worked for the University, one of my titles was the queen of bananas. When bananas got too ripe to serve, they were frozen. By the end of the year, there was a good chance of there being a fairly substantial amount of bananas. So I would take some workdays and do nothing but make banana products for summer camps. Here's one of the recipes. This bread freezes well, so I made loaf upon loaf. This recipe is cut back for the home kitchen.

Sour Cream Banana Bread

1 cup sugar

2 Tablespoons butter

1 egg

2 ripe bananas

2 Tablespoons sour cream

2 cups flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

Cream together the butter and sugar, then add the egg, banana and sour cream and mix well.

Mix in the dry ingredients. Pour into loaf pan.

Bake in preheated 375 degree oven for 50 minutes or until pick inserted in center of loaf comes out clean.

Day 22--Lemon Spinach Chicken

2010-05-23T10:00:00.000-05:00

Easy to prepare and definitely easy to clean up, there's nothing better than a dish cooked in foil! This chicken can be either baked in an oven or cooked on the grill. Adjust cooking times to suit the method of cooking. I'm not giving amounts here--this is a pile on what you like kind of recipe. Just remember that spinach really cooks down, so you'll need more than you think you might.

Lemon Spinach Chicken
Boneless skinless chicken breasts or thighs
fresh ground black pepper
your favorite saltless herb seasoning
raw spinach, cleaned and destemmed
grape tomatoes or roma tomatoes cut in quarters
button mushrooms, quartered
Lemon Juice
lemon slices
red pepper strips

Center the chicken in a square of foil. Season with pepper and herb seasoning. Surround with the mushrooms. Top with spinach and tomatoes. Drizzle with 1 teaspoon lemon juice. Lay two lemon slices over veggies.

Bring up edges of the foil and fold together to seal tightly. Place in a baking dish.

Bake in preheated 350 degree oven for 40 minutes.

Note: Any of you favorite veggies can be cooked this way. Summer squash is a good mix with the tomatoes.

Day 21--Poppy Seed Fruit Salad

2010-05-23T09:49:00.000-05:00

Another of Walt's recipes... an excellent fruit salad for a summer treat!

Poppy Seed Fruit Salad

1/4 cup honey

1/4 cup limeade concentrate

2 teaspoons poppy seeds

1 cup fresh strawberries--halved

1 cup cubed fresh pineapple

1 cup fresh blueberries
1 cup cubed, seeded watermelon
1 cup peeled and sliced kiwi
1/4 cup toasted slivered almonds

Combine the honey, limeade concentrate and poppy seeds in a small bowl.

Combine the fruits in a large serving bowl and drizzle with the dressing. Toss gently to coat. Just before serving, sprinkle with the almonds.

Day 20--Cream Cheese Bacon Crescents

2010-05-23T09:41:00.000-05:00

Here's another favorite that comes from the Kraft Kitchens

Cream Cheese Bacon Crescents

1 8 oz tub Chive and Onion Cream Cheese
3 Slices bacon--cooked and crumbled
2 tubes refrigerated crescent dinner rolls

Preheat oven to 375 degrees.

Mix cream cheese and bacon in a small bowl until well blended

Separate each tube of dough into 8 triangles. Cut each triangle in half lengthwise. Spread each triangle with 1 generous teaspoon of the cream cheese mixture. Roll up starting at the shortest edge of the triangle and roll toward the point. Place point side down on ungreased baking sheet.

Bake 12 - 15 minutes or until golden brown.

Makes 16 servings--2 rolls each.

Day 19--Chocolate No Bake Cookies

2010-05-19T06:48:00.000-05:00

These are my favorite cookies. Maybe because they're more like candy than cookies. And because they're quick and easy to make.

Most folks make these with peanut butter. This recipe is pure and simple chocolate only, great for those like me who only occasionally like peanut butter. These cookies are tempting at any time, but if you can wait and keep them in an airtight container overnight, they 'mellow' and are even better!

Chocolate No Bake Cookies

2 cups sugar

1/2 cup (one stick) margarine or butter

1/2 cup milk

3 cups quick cooking oatmeal

5 Tablespoons cocoa powder

1 teaspoon vanilla

In a heavy sauce pan bring the first three ingredients to a rolling boil. Stir constantly and boil for 3 minutes.

Remove from heat and stir in the remaining ingredients. Drop by spoonfuls onto wax paper. Cool until set. Store in an airtight container.

This photo is of cookies proudly displayed on an assortment of Darlene's handmade potholders. Beautiful, aren't they--the potholders, I mean.

Day 18--Cereal Killer Cookies

2010-05-18T08:51:00.001-05:00

This recipe was adapted by author Sandy Aquilar from the recipe in Diane Mott Davidson's Cereal Murders.

Cereal Killer Cookies

Preheat oven to 375 degrees.

Mix together in a small bowl:

1 cup chocolate chips

1 (7 1/2 oz) bag almond brickle chips

(Heath or Bits o' Brickle)

2 cups Oatmeal

Mix together in another bowl:

1 2/3 cup all purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

In a third bowl blend with a mixer:

3/4 cup granulated sugar

1 cup firmly packed brown sugar

Blend slowly into sugars:

1 cup (2 sticks) salted butter

Add and blend well:

2 large eggs

1 Tablespoon vanilla

Add the flour mixture and blend with mixer.

By hand stir in the oat and chips mixture.

Using a 2 tablespoon measure, place dough 2" apart on cookie sheets covered with parchment paper or 'release foil". (Cookies tend to stick without a pan liner)

Bake 12-15 minutes. Cool on racks. They may look slightly puffy but will flatten out as they cool. Makes 4-5 dozen.

Day 17--Bow Tie Pasta Salad

2010-05-17T09:57:00.001-05:00

Here's a recipe from my friend Walt. Since asparagus is so fresh and tasty right now, give this version of a pasta salad a try! Green beans or broccoli make good substitutions for the asparagus.

Bow Tie Pasta Salad

1 pound bow tie pasta
1/2 pound sliced fresh mushrooms
1 pound fresh asparagus cut up
4 green onions sliced
1 diced pepper--use whatever color you want
1/2 pound grape tomatoes
4 oz Feta cheese

Cook pasta according to package directions. During the last 3 minutes add asparagus and cook until tender-crisp. Drain and cool. Then add all ingredients to a large bowl.

Dressing:
1 teaspoon fresh lemon zest
1/4 teaspoon salt (or to taste)
1/2 tablespoon Dijon mustard
1-2 Tablespoons fresh lemon juice
1/2 cup good olive oil
fresh ground pepper

Whisk the first four ingredients together then add the oil slowly, whisking to make a homogeneous sauce. Pour over salad and toss to coat.

Day 16--Mint Kiss Cookies

2010-05-17T09:41:00.000-05:00

A recipe from Hershey's. Originally, when Hershey's Mint Kisses first showed up on the store shelves, they were difficult to find--and then only at holiday time. These cookies were a hit with friends and family, and not being able to find the kisses was tragic. Although, these are just as good with plain kisses. The 'filled' kisses don't work as well.

One year I made these and used green tinted powdered sugar calling them Leprechaun Balls.

Magical Mint Kiss Cookies

1 cup butter or margaine
2/3 cup sugar
1 teaspoon Vanilla
2 cups all purpose flour
1/4 cup cocoa
48 Hershey's kisses, unwrapped
Powdered sugar

Preheat oven to 350 degrees.

Beat butter, sugar and vanilla until creamy. Stir together flour and cocoa then gradually add to the butter mixture. Beat until blended. Mold a scant tablespoon dough around each kiss, covering completely. Shape into balls and place on an ungreased cookie sheet.

Bake 8-10 minutes or until set. Cool for 1 minute then remove cookies to a wire rack to cool completely. Roll in powdered sugar.

Day 15--Peanut Butter Doggy Cookies

2010-05-15T10:29:00.000-05:00

I'd never forget my canine friends! Here's a recipe for yummy dog biscuits. Of course there's nothing in these cookies that would be bad for people--if you're so inclined.

Peanut Butter Doggy Cookies

2 1/2 cups whole wheat flour
1/2 cup non-fat powdered milk
1 1/2 teaspoons sugar
1 teaspoon salt
1 egg
8 oz. peanut butter
1 Tablespoon garlic powder
1/2 cup cold water

Mix the ingredients except water until blended. Then add water and knead the dough for 3 to 5 minutes until if forms a ball.

Roll 1/2 inch thick and cut into shapes with cookie cutters. Of course bone shapes are perfect.

Bake on a lightly greased cookie sheet at 350 degrees for 30 minutes.

Day 14--Lemon Dessert

2010-05-15T10:15:00.000-05:00

When life gives you lemons....

Make this easy lemony dessert!

Lemon Dessert

1 White cake mix
1 can lemon pie filling
1 can lemon frosting
1 8 oz container cool whip

Prepare the cake mix according to package directions. Pour batter into a 9 x 13 pan. Gently spread the pie filling over the top of batter. Using the temperature listed on the cake mix box, bake for 25-30 minutes. Cool.

Combine the lemon frosting and cool whip. Spread over the cooled cake.

Keep leftovers of this cake loosely covered in the refrigerator.

Day 13--Shrimp Pomodoro Pasta

2010-05-13T10:13:00.000-05:00

I found this recipe on Kraft Foods and thought it was worth a try.

It was.

My only comment is that if you use frozen shrimp, make sure they're thawed and drained completely before adding them to the sauce--otherwise the sauce will be too thin. I also used shallots for a milder onion flavor.

Shrimp Pomodoro Pasta

1/2 cup Kraft Balsamic Vinaigrette Dressing
1 onion, finely chopped
2 cloves garlic- minced
1 can (28 oz) diced tomatoes with juice
2 cups uncooked penne pasta
1 pound cooked medium shrimp
1/4 cup grated parmesan cheese

Heat a large skillet on medium-high heat. Add dressing, onions and garlic. Cook 2 minutes. Stir in tomatoes and cook for 12 minutes, stirring occasionally.

Cook pasta as directed on package.

Add shrimp to sauce and cook another 2 minutes or until shrimp is heated through. Remove from heat.

Toss drained pasta with sauce. Sprinkle with cheese.

Makes 4 servings.

Day 12- Cheesy Corn Casserole

2010-05-12T13:42:00.000-05:00

This recipe comes from one of my past co-workers. Thanks Andrea! It's great for family gatherings. I tend to just dump everything into the crock pot. The casserole turns out moister that way. I'll bet that those of you who like crunchy crusts on their casseroles would like this topped with buttered bread crumbs or crushed potato chips.

Cheesy Corn Casserole

8 oz cream cheese

3 Tablespoons butter

1/2 cup milk

1 teaspoon salt

1 teaspoon sugar

16 oz package frozen corn

Preheat oven to 350

Mix ingredients except corn in a small saucepan and heat until melted and well blended. Add corn. Pour into an 8x8 dish.

Bake for 30-40 minutes uncovered.

Day 11--Mexican Casserole

2010-05-11T09:06:00.000-05:00

This is a family favorite, throw together casserole. I'll tell you how I make it, then you can make adjustments in heat level and ingredients for your family. Garnish with sour cream, green onions and diced tomatoes. Or any taco-ish topping you like! Great with tossed salad or a fresh fruit salad.

Mexican Casserole

5 flour tortilla

1 can refried beans

1 package of spanish rice mix-prepared

1 pound hamburger prepared with taco seasoning

1 small jar picante sauce

8 oz. shredded cheese (Any combination of cheeses is great. I usually use a cheddar/jack blend)

Prepare the spanish rice and taco meat.

Preheat oven to 350.

In a sprayed round casserole dish, layer the ingredients as follows:

~3 Tablespoons picante sauce (to cover bottom of dish)

~1 flour tortilla (If it doesn't fit exactly, just tear it into pieces that will)

~the refried beans with a splash of picante and a 1/4 cup cheese

~1 flour tortilla

~the taco meat

~1 flour tortilla

~1/2 cup cheese

~1 flour tortilla

~the spanish rice

~top with a tortilla and cover with picante sauce

This is what the casserole looks like ready to go into the oven.

Bake for 35-40 minutes until heated through. Remove from oven and top with the rest of the cheese. Return to oven until the cheese melts.

Let stand a few minutes before serving. Serves 6-8.

Done and ready for eating. Yummy!

Day 10--Awesome Apple Salad

2010-05-10T11:17:00.000-05:00

This fresh and fabulous salad is easy to make, beautiful to look at and yummy. The Awesome Apple Salad is a hit for school lunches, too.

Awesome Apple Salad

4 apples cored and diced
1/3 cup orange juice
1 1/2 cup grapes-cut in half
2 large cans mandarin oranges-drained

Mix everything together gently. Chill and serve.

Day 9--Low Sugar Fruit Pie

2010-05-09T07:28:00.001-05:00

Happy Mother's Day to all Moms!
My mom was diabetic and loved this pie as a 'sweet' treat. Make it with fresh or well drained canned fruits and dollop with sugar free topping to make it extra special. Strawberries and peaches are especally tasty. And don't forget a bit of garnish--a sprig of mint will do the trick.

Fruit Pie

1 package sugar free cook and serve vanilla pudding
1 package sugar free gelatin to match or compliment your fruit
1 reduced fat graham cracker crust
enough fruit of your choice to fill the crust

Mix pudding with 1/2 cup water until smooth. Stir in an additional 1/2 cup water and cook until thickened. Add the gelatin and mix well. Set aside and fill the crust. Pour the glaze evenly over the fruit. Chill until set.
Enjoy!

Day 8--Baked Crab Ragoons

2010-05-08T20:00:00.000-05:00

We had Chinese take out for supper tonight, with one of my favorites--crab ragoons. Then I remembered this recipe to make them a bit healthier. Using neufchatel cheese, light mayo and not frying this treat can save up to 80 calories per serving.

Baked Crab Ragoons

1 can (6 oz) white crabmeat, drained and flaked
4 oz Neufchatel cheese, softened
1/4 cup thinly sliced green onions
1/4 cup light mayonnaise
12 wonton wrappers

Preheat oven to 350 degrees. Spay 12 muffin cups with cooking spray. Gently place 1 wonton wrapper in each cup, allowing the edges of the wrappers to extend over the sides f the cups.

Mix crapmeat, cheese and mayo together. Fill the wonton cups evenly with the mixture.

Bake 18 to 20 minutes or until edges are golden brown and filling is heated through. Garnish with additional chopped green onions.

Serve warm. Makes 12 servings, one ragoon each.

To make mini ragoons, use mini muffin cups and 24 wonton wrappers. Fill and bake as directed above. Makes 12 servings of 2 ragoon each.

Day 7--Lone Star Cheesecake

2010-05-07T16:54:00.000-05:00

This is my favorite cheesecake--a recipe from Food Network star Sunny Anderson. It's worth clicking through here to the recipe--then making the simple and simply delicious cheesecake!

Day 6--Sunshine Pear Slaw

2010-05-06T09:14:00.000-05:00

Here's a light, refreshing twist on coleslaw. I've even served this for school lunch with good reviews.

Sunshine Pear Slaw

2 pounds shredded cabbage
1/2 pound shredded carrots
2 cups diced fresh pears
1/2 cup mayonnaise
1/2 cup plain, lowfat yogurt
1 1/2 teaspoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper

Combine cabbage, carrots and pears. Toss to mix well.

Combine the rest of the ingredients and pour over the cabbage. Toss lightly. Chill.

Serves 8

Day 5--Tex-Mex Lasagna

2010-05-05T08:36:00.000-05:00

Not a totally Mexican dish for Cinco de Mayo, but a tasty lasagna. The main thing to remember with this dish is to prep it the day before--because it sits in the refrigerator overnight.

Tex-Mex Lasagna

Sauce:

1 pound ground beef

1 small onion, chopped

1 cup tomato paste

1 cup picante sauce (whatever heat you like)

3/4 cup water

1 teaspoon dried oregano

1 teaspoon dried basil

1 cup ricotta cheese

2 1/2 cups shredded mozzarella

1/2 pound uncooked lasagna noodles

Sauce:

Brown ground beef and onion in a large skillet. Drain.

Add tomato paste, picante sauce, water and herbs. Mix well.

In another bowl, combine ricotta and 3/4 cup of the mozzarella.

Spray a 7 x 11 pan well. Layer the ingredients as follows:

1/3 cup sauce

half of the uncooked lasagna noodles

half of the cheese mixture

repeat layers then top with remaining sauce and mozzarella cheese.

Cover and refrigerate overnight.

Preheat oven to 350. Uncover lasagna and bake for 1 hour or until light golden in color. Remove from oven and let stand 20 minutes before serving. Serves 6

Day 4--Chicken Salad

2010-05-04T09:44:00.000-05:00

Author Cheri LaClaire has a great blog where readers follow her amazing writing progress, and her thoughts on life in general. Today Cheri's talking about friends. Stop by and say hi! She loves visitors.

Cheri says of this chicken salad: "This is a good recipe for a crowd because it's pretty generic, but also delicious!"

I love craisins so that'll be my choice when I try this one.

Thanks, Cheri!

Chicken Salad

4 cooked chicken breasts

6 hard boiled eggs
1/4 cup green onions
1 cup chopped celery
1 cup champagne grapes or craisons
1 Ranch packet
1 cup mayo (8oz) (Real stuff, no substitutes!)
1 cup sour cream (8oz)

Shred cooked chicken breasts & mix celery, onion, sour cream, mayo & ranch packet. Chill overnight. One hour prior to serving mix in chopped eggs and craisons. Chill that last hour and serve. (I like to serve on croissants.)

Day 3--Fruit Pizza

2010-05-03T16:43:00.000-05:00

This recipe is from my sister, Jennifer and is a favorite to take to pot lucks and family gatherings.

Fruit Pizza

1 pkg white or yellow cake mix
1 1/4 cup quick cooking rolled oats
1/2 cup softened butter or margarine
1 egg
1/2 cup chopped nuts
1/4 cup firmly packed brown sugar
1/2 teaspoon cinnamon
21 oz. can of fruit pie filling

Heat oven to 350. Spray a 12 inch pizza pan or use a 13x9 pan.

Combine cake mix, 1 cup oats, and 6 tablespoons butter until crumbly. Reserve 1 cup for topping.

Add egg and blend well. Press mixture into prepared pan.

Bake for 12 minutes.

Meanwhile...To the reserved crumbs add remaining 1/4 cup oats, 2 tablespoons butter, nuts, brown sugar and cinnamon. Mix well.

Remove base from oven and spread with pie filling. Sprinkle with topping. Return to oven and bake 15 to 20 minutes or until topping is light golden brown.

Cool completely before serving 12.

(*lizzie's note--make this extra decadent and drizzle on a swirl of icing!)

Day 2--Irish Cream

2010-05-03T16:26:00.002-05:00

Author Tina Gayle sent me this recipe around St. Patrick's Day. Of course, it'll be good any day of the year. Whether you're Irish or not!

Tina would love to have you visit her here. Take a gander at her book Mating Rituals, from amira press.

Irish Cream

1 14oz can sweetened condensed milk
1 ½ cup blended whiskey
1 tbsp. Chocolate syrup
½ tsp. Instant coffee
1 tsp. Vanilla
1/8 tsp. Almond flavoring
½ tsp. Coconut flavoring
4 large eggs

Blend everything together in the blender and refrigerate until ready to serve.
Good both by itself or in coffee.

Day 1--Cheesy Crockpot Chili

2010-05-03T16:00:00.001-05:00

Here's a recipe from Connie Crow, one of my writing friends. I've had this recipe for awhile--since she calls it a great winter meal. However, chili's great any time of the year. In fact, you should eat hot soups and chili in the summer because the heat will help even out your body temperature. Or so I've been told...

Visit Connie's blog at http://constancecrow.blogspot.com/ and check out her Regency, No Place for a Lady from Awe-Struck Publishing.

Cheesy Crockpot Chili

This great winter meal can be put together in the morning. It will simmer all day and have the house smelling wonderful by the time you eat it that evening.

1.5 lbs ground chuck
½ cup chopped onion
2 tsp garlic
Good pinch of salt.
1 T butter

Melt the butter in a heavy skillet. Throw in the chopped onion and garlic. Sweat the onions and garlic until the onion is translucent. Don't brown now, it turns the garlic bitter. Put in the chuck, breaking it up and browning the meat . Salt lightly. Break it up well. Once it's browned thoroughly, drain off all liquid and fat that cook out of the chuck. You can do this the night before and store it in the fridge until morning.

2 cups crumbled Fritos corn chips
1 cup grated cheese
1 can stewed tomatoes, Mexican style, with liquid
1 can chili beans with liquid
1 tall can tomato juice
1 tsp chili powder
½ tsp cayenne pepper
2 tsp cumin
1 tsp salt
2 T. Worcestershire sauce

In the morning, crumble the corn chips into the bottom of the crock pot. Add the meat mixture from the night before. Cut up the tomatoes in the can, if they're whole. Pour can into the crock pot. Add in the beans and their liquid. Sprinkle in chili powder, cayenne, cumin, salt and Worcestershire sauce.

Add enough tomato juice to bring level of liquid to within one inch of crock pot top. Stir well to blend spices. Sprinkle the cheese over top and close lid. Set to slow, 8 or ten hours. Check it mid day. Stir once or twice to distribute melting cheese and dissolving corn chips.

Corn chips
Shredded cheese
Chopped green onions

To Serve: Put crumpled corn chips in the bottom of the bowl. Ladle in steaming chili. Sprinkle the top with shredded cheese and chopped green onion. Enjoy.

This is a mild chili because I don't like a lot of spice. You can add or subtract to suit. My hubby always hits his bowl with a couple of shots of hot sauce. IF your whole family likes that, you can add it in the cooking time.

This should fit in a 12 cup crockpot. Mine is 45 years old (a wedding present). The recipe doubles nicely to fill one of the newer oval crockpots. It also freezes well.

Recipe a Day in May!

2010-05-03T10:23:00.001-05:00

First off, thanks to my followers for sticking with this blog, even though there hasn't been a post in forever. I spent the first quarter of this year much more ill than I thought, then the next couple of months recovering. But, thankfully, I believe I'm almost back to normal.

And it's time to get back to sharing some favorite recipes--both mine and those provided by cooking friends.

So, I'm planning to post a recipe a day for the month of May. Okay, I know it's already the third... that means I'm owing y'all 3 recipes--which I'll get posted sometime today. Then, be ready for one tasty, tempting treat a day.

Twelfth Night Gingerbread Molasses Cake

2010-01-06T06:38:00.000-06:00

I missed Twelfth Night by one day, but author Ann Stephens comes to the rescue with a great family tradition. This cake would be a wonderful alternative to a traditional Mardis Gras King Cake--or just any time of the year you want something a little spicy!

Here's what Ann has to say about her cake: "Every year, my family revives the old custom of eating a King Cake on Twelfth Night. It harks back to my both my English ancestry and my hubby's French heritage. On January 5th or 6th, we have a nice dinner and follow it with a cake that has a quarter baked into it. I've tried a dried bean, like in the King cakes my mother-in-law enjoyed as a child in France, but they get mushy and are hard to find. The quarter is easier to find and harder for small children to swallow, but check their slices VERY, VERY carefully before you serve them!"

Any cake your family likes works as a King Cake, but this is the one I'm making this year:

Gingerbread Molasses Cake

1 1/4 C all purpose flour
1 1/2 tsp ground ginger
1 tsp cinnamon
1/4 tsp ground cloves
1/2 tsp allspice
1/4 tsp salt
4 T butter (1/2 stick)
1/2 C sugar
1/2 C unsulfured molasses
1 large egg
1 tsp baking soda
1/2 C boiling water
1 thoroughly washed quarter! ;) Leave this out if you want to use this recipe as a dessert for another time of year.

In a large bowl, sift together the flour, ground ginger, cinnamon, cloves and salt.

In another bowl cream the butter and sugar together until fluffy. Beat in the molasses and egg until the mixture is smooth.

In a measuring cup, combine the baking soda and boiling water till the soda is dissolved. Add the baking soda & water to the molasses mixture and stir (it will now appear curdled).

Add the molasses mixture to the dry ingredients and combine the ingredients well. I use an electric mixer for 2 minutes.

Pour the mixture into ONE greased and floured 8" or 9" pan, OR into a muffin tin with 12 paper liners. Bake at 350 degrees for 32 minutes for the round pan, or for 20 minutes for the cupcakes.

I serve this cake with cream cheese frosting or sprinkled with powdered sugar.

For a little more about Twelfth Night and my upcoming book, To be Seduced, visit my blog or my Facebook page!

Happy New Year Rum Balls

2010-01-01T14:01:00.000-06:00

Rum Balls
makes approximately 50 small rum balls

8 oz Powdered Sugar
4 oz Rum
3 oz Light Corn Syrup
15 1/2 oz crushed Vanilla Wafers
6 oz chopped Pecan pieces

Stir together the powdered sugar, rum and corn syrup. Add crushed vanilla wafers and peacans. Mix until evenly moistened.

Use a teaspoon to divide into portions and form balls. Place on a parchment or wax paper lined cookie sheet.

Mix together the following ingredients. Roll rum balls in mixture until evenly coated.

4 oz Powdered Sugar
2 Tbls. Cocoa

Store in an airtight container with parchement or wax paper between the layers. These can be frozen.

Why am I doing another blog?

2009-12-31T12:42:00.000-06:00

Now, that's an excellent question. Guess I was inspired by Julie and Julia and the fact I got three cookbooks for Christmas. No, I'm not going to cook every dish in those volumes--but I might find some that look promising and post them here. I'm hoping to share recipes from friends, and perhaps some inspired by characters in my books. Now, that will be fun and interesting!

So if you enjoy cooking, eating, or simply perusing recipes, stop by. I plan on posting a new recipe once a week, maybe more often. Depends on how hungry I am.