tag:blogger.com,1999:blog-75843721100815734082024-03-13T06:10:20.728-04:00Cookies and CarpoolsWelcome to my kitchen counter. Have a cup of tea, stay awhile....Elise Sarahttp://www.blogger.com/profile/01043576273138315209noreply@blogger.comBlogger67125tag:blogger.com,1999:blog-7584372110081573408.post-37026677247767520152010-10-24T19:24:00.002-04:002010-10-24T19:56:28.122-04:00Crustless Onion Dip QuicheSorry, I <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">haven't</span> been around much. I am pregnant, due in March, and a little sidetracked. But I have Gestational <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">Diabetes</span> and this was a wonderful recipe for me to share at my book club meeting. I <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">didn't</span> want to forget what I did... so here it is. Enjoy!<br /><br />2 large onions<br />2 brick of light <span id="SPELLING_ERROR_3" class="blsp-spelling-error">philly</span> cream cheese<br />5 eggs<br />1 T Light Mayo<br />1 T Light sour cream<br />1/4 c sour cream<br />1 T Brown Mustard<br />2 T Balsamic Vinegar<br />1 T olive oil<br />1 can Artichokes (<span id="SPELLING_ERROR_4" class="blsp-spelling-corrected">quartered</span>)<br />1/2 cup shredded <span id="SPELLING_ERROR_5" class="blsp-spelling-corrected">Cheddar</span><br />Salt and Pepper to taste<br />Pinch sugar<br />1/2 t Paprika<br />Pinch Sugar<br /><br />Cut onions in half and slice thinly.<br /><br />Heat olive oil in large pan and saute the onions, with a pinch of salt, pepper and a pinch of sugar, over a low to medium heat for 20-30 minutes, careful not to brown them, just let them cook into heavenly onion wonderfulness. When they are a deep color and soft and sweet, add mustard and vinegar and set aside to cool. When cool mix in a can of quartered artichokes.<br /><br />In a large bowl, beat eggs, add milk, softened cream cheese, Mayo and Sour Cream. Salt and Pepper to taste. <br /><br />Spray a deep dish pie plate with <span id="SPELLING_ERROR_6" class="blsp-spelling-error">pam</span>.<br /><br />Spread onion mixture in pan.<br /><br />Pour egg mixture over the onions and artichokes.<br /><br />Top with shredded <span id="SPELLING_ERROR_7" class="blsp-spelling-corrected">Cheddar</span> and sprinkle with paprika for color.<br /><br />Bake at 375 F for 30 minutes, or until sides are set and middle is not too soft, (it will cook more as it sits), let it sit for 15 minutes before cutting and serving.Elise Sarahttp://www.blogger.com/profile/01043576273138315209noreply@blogger.com1tag:blogger.com,1999:blog-7584372110081573408.post-13837143953763739122010-06-12T18:50:00.003-04:002010-06-12T18:57:58.245-04:00Strawberry Freezer JamSomething is eating our strawberries. We have a pretty big patch now which has resulted in many unripe strawberries, but no ripe ones. Bah humbug. So we went out east to pick some strawberries today. 7 1/2 pounds of strawberries actually. So, I made some freezer jam. I will freeze some for smoothies also, and we will eat some. And I suppose I will make something, but I dont know what.<br /><br />But the freezer jam is exciting. And easy.<br /><br />This is the recipe from the box of pectin:<br /><br />4 cups of crushed strawberries (You can use a food processor but dont over process, you want some chunks. Or you can use a potato masher.)<br />4 Tbs fresh lemon juice<br />4 cups sugar<br />2 pouches of pectin (I used Certo)<br /><br />Mixe the sugar and the berries. Let sit for 10 minutes, stirring occasionally. Mix Pectin and Lemon Juice. Add to the berries and stir for about 3 minutes until the sugar is dissolved and it is no longer grainy. Pour into small containers (I used the twist top ziplock brand containers and a few other smaller ones I had in the house), leaving 1/2 inch for expansion while freezing. Let sit at room temp for 24 hours to set. May be stored for up to three weeks in the fridge and up to a year in the freezer.<br /><br />This recipe makes 8 cups of Jam. <br /><br />I wish I had a working camera. But it is bright red and beautiful!Elise Sarahttp://www.blogger.com/profile/01043576273138315209noreply@blogger.com2tag:blogger.com,1999:blog-7584372110081573408.post-5456025315043132622010-05-09T10:44:00.006-04:002010-05-09T19:09:13.999-04:00Blackberry Pie<a href="http://simplyrecipes.com/recipes/sour_cream_apple_pie_with_streusel_topping/">http://simplyrecipes.com/recipes/sour_cream_apple_pie_with_streusel_topping/</a><br /><br /><br />I was looking for a pie to make for today (it's Mother's Day! ) and I came across a yummy looking recipe for sour cream apple pie. But I have a big thing of blackberries in the fridge (I overestimated Nathan's consumption), and I thought <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Blackberries</span> and sour cream sounds good.<br /><br />So I adapted it.<br /><br />It is similar to the original but I subbed the berries for the apples and used a roll out crust. But here it is:<br /><br /><strong>Sour Cream Blackberry Pie</strong><br /><strong></strong><br />1 cup sour cream<br />2/3 cup sugar<br />2 Tablespoons flour<br />1/4 teaspoon salt<br />1 teaspoon vanilla<br />1 egg<br />3 cups rinsed blackberries<br />1 9" unbaked pie shell<br /><br />Topping<br />1/2 cup brown sugar, packed<br />1/3 cup flour<br />1/4 cup butter, room temperature<br />1/2 teaspoon cinnamon<br /><br />Mix together all ingredients until crumbly.<br /><br /><br />1 Preheat oven to 400°F.<br />2 Beat together sour cream, sugar, flour, salt, vanilla and egg (can beat by hand). Add berries, mixing carefully to coat well.<br />3 Put filling into a pie shell and bake at 400 degrees initially for 25 min.<br />4 Remove from oven and sprinkle with Cinnamon Crumb Topping. Bake for and additional 20 more minutes. At this point I covered the edges of the crust with foil so it wouldn't burn.<br /><br />Let cool for a hour before serving. Serves 8.<br /><br />This is the most beautiful pie! I wish I had a working camera, but you will just have to take my word for it. The top is browned and sparkly, the berries are bursting through the top like purple sunshine.<br /><br />Enjoy!<br /><br />Edited to add:<br /><br />Or not. I spit it right out, though my dutiful family ate it. The blackberries got hard. I don't know why. But Yuck. Maybe Strawberries would work better? Or maybe I should have just done it with apples. I also made some whole wheat sugar cookies for the kids for lunches this week, so I served those and I will send Paul out for ice cream tonight. It is Mother's Day, after all!Elise Sarahttp://www.blogger.com/profile/01043576273138315209noreply@blogger.com2tag:blogger.com,1999:blog-7584372110081573408.post-52173737120607589392010-05-08T13:24:00.002-04:002010-05-08T13:33:34.017-04:00Nana's Noodle PuddingMy Mom's Mom is obsessed with <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">dieting</span> and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">exercise</span>. But she makes one, very notable, exception.<br /><br /><strong>Nana's Noodle Pudding</strong><br /><br />1 pint sour cream<br />8 oz cream cheese<br />Scant 1 cup white sugar<br />5 eggs<br />1 pound of wide egg noodles<br />1/2 cup- 1 cup corn flake crumbs<br />3 T white sugar<br />3/4 stick of melted butter<br /><br />Mix the sour cream, cream cheese (This is easier if it is whipped, otherwise you might want to use a mixer), eggs and sugar. Cook noodles to package directions. mix noodles with creamy mixture and spread into a prepared casserole dish (I use an 8 by 13 inch <span class="blsp-spelling-error" id="SPELLING_ERROR_2">pyrex</span>). <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">Refrigerate</span> overnight.<br /><br />Bring to room temperature before cooking.<br /><br />Melt butter and add sugar. Add corn flake crumbs until you get a drippy <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">consistency</span>. Drizzle over the top and spread out a bit. You can make as much or as little of the topping as you like, I like a lot, Nana likes a little.<br /><br />Bake at 350 for 45 minutes.<br /><br />I am making this and the Pioneer Woman's BBQ meatballs (though I am using turkey) for Mother's day Lunch with our Mom's. Too bad Nana is in Florida. I am not sure about dessert. I am thinking of going out for ice cream.<br /><br />Happy Mother's Day!Elise Sarahttp://www.blogger.com/profile/01043576273138315209noreply@blogger.com2tag:blogger.com,1999:blog-7584372110081573408.post-74665723473916962372010-05-02T16:37:00.004-04:002010-05-07T13:00:08.463-04:00Baked Ziti for Sunday... and another day.I have been so so so busy... both of my parents are having <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">surgery</span> within these two weeks, my high school reunion was this weekend, two communions, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">birthday</span> parties, two crazy kids... you know the drill. So I wanted to make something that would have leftovers.<br /><br />Baked <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Ziti</span> to the rescue!<br /><br />My sauce came out yummy today so I am going to record the recipe. Let's call it,<br /><br /><strong>Marinara Sauce</strong><br /><br />One red onion, chopped<br />One yellow pepper, chopped<br />4 cloves of garlic, minced<br />1 carrot pealed and chopped fine (I <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">actually</span> use my peeler to make thin strips and then chop those)<br />1 can of crushed <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">tomatoes</span><br />4 cans of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">petite</span> diced <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">tomatoes</span><br />Kosher salt, sugar, oregano, parsley, basil, pepper... to taste<br />One bay leaf<br />2 table spoons of olive oil<br /><br />Heat olive oil in a pot.<br /><br /><span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">Saute</span> chopped veggies until tender. Add some salt and some sugar.<br /><br />Add crushed <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">tomatoes</span> and two cans of the diced.<br /><br />Puree with a hand blender.<br /><br />Add the last two cans of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">tomatoes</span>. Add spices to taste, including some more salt and sugar.<br /><br />Simmer for a few hours. I put some in a <span class="blsp-spelling-error" id="SPELLING_ERROR_10">tupperware</span> for another night, and used the rest for...<br /><br /><strong>Baked <span class="blsp-spelling-error" id="SPELLING_ERROR_11">Ziti</span></strong><br /><br />One pint of part skim ricotta, seasoned<br />One hunk of Mozzarella cheese, sliced thin<br />1 1/2 boxes of <span class="blsp-spelling-error" id="SPELLING_ERROR_12">ziti</span><br />about half of the sauce above<br /><br />For Ricotta-<br />One egg<br />a tablespoon of garlic powder<br />a tablespoon of onion powder<br />a pinch of salt<br /><br />Mix all those things together and then add the cheese, stir and set aside till ready to use.<br /><br />Ladle some sauce into a large <span class="blsp-spelling-corrected" id="SPELLING_ERROR_13">lasagna</span> pan to coat the bottom. Boil salted water and prepare pasta according to directions. Put drained pasta into the pan and pour a few cups of sauce on top, stir to coat, add ricotta and fold into pasta mixture, adding more sauce if needed. Lay the slices of Mozzarella cheese on top and bake at 350 until bubbly and hot.Elise Sarahttp://www.blogger.com/profile/01043576273138315209noreply@blogger.com7tag:blogger.com,1999:blog-7584372110081573408.post-77572708286433379272010-04-22T08:09:00.004-04:002010-04-22T08:22:06.036-04:00Honey Citrus ChickenThis is a riff on a Rachael Ray recipe I saw on TV. I honestly have no idea what she made because I was at the gym and wasn't listening, but it looked like it had Oranges and Honey and herbs. So here is my take:<br /><br />One Chicken cut into parts<br />2 lemons<br />2 oranges<br />1 head of garlic<br />1/2 cup honey<br />1/2 onion<br />Kosher Salt<br />Dried Thyme and Oregano (Or fresh, but I <span class="blsp-spelling-error" id="SPELLING_ERROR_0">dont</span> have any fresh yet this season)<br /><br />Rinse the chicken and sprinkle with the juice of one lemon and kosher salt. <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">Refrigerate</span> overnight or for a few hours.<br /><br />Preheat the oven to 424 F<br /><br />Take Garlic, cut off the top to expose the inside of most of the cloves, sprinkle with olive oil and salt. Wrap in tin foil.<br /><br />In a roasting pan, place slices of oranges and the last lemon and the half an onion, sprinkle with olive oil and salt and toss to coat. Move the citrus to the side of then pan and place the chicken around, skin side up. Drizzle with olive oil, salt, oregano and thyme. Rub to coat.<br /><br />In the microwave, warm the honey to make it more spreadable, drizzle that over the top of the chicken.<br /><br />Place the roasting pan and the head of garlic in the oven and roast for 45 minutes or until done.<br /><br />Put the chicken, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">citrus</span>, onions on a platter. Squeeze out the garlic cloves and scatter them around. Drizzle with the pan juices and serve. I will serve this with some bread, some rice, and probably some corn on the cob. <br /><br />This is one of those meals that forces us to slow down and savor the time together at dinner, and gives us a reason to take a much needed break from our busy lives.<br /><br />I think it even deserves homemade bread and maybe a special dessert. I will let you know what I find.Elise Sarahttp://www.blogger.com/profile/01043576273138315209noreply@blogger.com1tag:blogger.com,1999:blog-7584372110081573408.post-52620413015844750262010-04-09T18:28:00.003-04:002010-04-09T18:39:26.767-04:00Chicken Taco Burgers and Onion RingsThis tax season thing is really killing my blog. I am just too busy actually living life to write about it. But this came out yummy and I want to remember it. You should try it too!<br /><br /><strong>Chicken Taco Burgers</strong><br /><strong></strong><br />1 1/2 lb chopped chicken<br />1 jalapeno pepper, minced<br />1/2 onion, minced (Use the small middles of the two onions for the next recipe, as minced onion in the burgers)<br />2 cloves of garlic, minced<br />1 egg<br />1 packet of taco seasoning<br /><br />Mix the meat with all the other stuff other stuff and pop it in the fridge for at least 30 minutes. It is easier to work with cool.<br /><br />Using a 1/3 cup measure to plop a pile of the chicken onto your grill pan or greased grill, flatten with a spatula and cook. Flip. Cook some more. Till done. I served these on potato rolls with some salsa con <span class="blsp-spelling-error" id="SPELLING_ERROR_0">queso</span> poured on top and a slice of crisp lettuce.<br /><br /><strong>Onion Rings</strong><br /><br />2 onions cut into 1/4 inch thick rings<br />2 cups flour<br />2 cups buttermilk<br />2 cups canola oil<br />spices to suit your taste.<br /><br />Heat oil in a large pot.<br /><br />Split the flour into two bags and season. Drop a handful of rings into one bag, then dip in a bowl of buttermilk and place in the other bag. Shake to coat. You may have to add some more flour to the second bag and it gets too <span class="blsp-spelling-error" id="SPELLING_ERROR_1">gooky</span>. Is that a word? Drop in the oil, do not crowd them. Fry for a few minutes and drain on paper towels. Repeat until all the onions are cooked.Elise Sarahttp://www.blogger.com/profile/01043576273138315209noreply@blogger.com0tag:blogger.com,1999:blog-7584372110081573408.post-73701978609236057562010-03-31T09:27:00.003-04:002010-03-31T09:45:28.661-04:00The Secret to Great Matzoh Balls!!<span class="blsp-spelling-error" id="SPELLING_ERROR_0">Shhhhhhhh</span>. No, really. This is a secret. Just between me and you. Promise you wont tell?<br /><br />This is a compilation of the secrets I got from one very kind cousin who went out on a limb for me. (I mean it, no one else would help me. My cousins are all wonderful women, some of whom read this blog, but they can be tight lipped when it comes to Matzoh balls.) Oh, yes, a compilation of Cousin <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">Susan's</span> tips, some tips I read online, and some of my own ideas....<br /><br />2 boxes <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Streits</span> Matzoh Ball and Soup mix<br />2 boxes <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Streits</span> Matzoh Ball mix (without soup)<br />Vegetable oil<br />Eggs<br /><br />Prepare the mixes according to the box, but add one extra tablespoon of oil for each box. (this is the trick... the secret... <span class="blsp-spelling-error" id="SPELLING_ERROR_4">shhhhh</span>....)<br /><br />Make the mix, let it sit over night in the fridge. In the morning, make the balls. I used my large cookie scoop and did two scoops per ball. <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">Don't</span> over handle the balls. I know I know. Heat up a big pot of water and add the two soup packets. Taste and add some <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">bouillon</span> if you think it needs it. It should be on the salty side for chicken broth. Drop the balls in and cook for 30 minutes (this will leave them slightly undercooked.) Remove the balls from the broth and cool on a cookie sheet. When cool, put in a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">Tupperware</span> and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">refrigerate</span> over night. (I did two nights).<br /><br />The next day heat up your chicken soup (not the salty boxed broth of course, make your own. I have a few recipes on the blog, but it is easy to make it up yourself. I had made and frozen mine last week), and add some carrots and cook until they are tender. Bring the balls to room temp (this is important, the longer they are in the soup the more they will fall apart), drop the balls into the soup, cover, and heat for about 30 minutes at a simmer.<br /><br />They were declared the best balls anyone had ever eaten.<br /><br />Oh, as an extra bonus, and this is not <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">necessary</span>, I fry chicken fingers more often than I should. I save the oil I use and reuse it for a while, until it gets too salty. I used that oil in the balls (I <span class="blsp-spelling-corrected" id="SPELLING_ERROR_10">didn't</span> have enough, so I used some fresh oil as well) I am sure that adds even more flavor. So start using and saving your oil a few months before passover. ;)Elise Sarahttp://www.blogger.com/profile/01043576273138315209noreply@blogger.com2tag:blogger.com,1999:blog-7584372110081573408.post-8336749562974331072010-03-26T15:24:00.003-04:002010-03-26T15:33:19.100-04:00Linguini with White Clam Sauce and LoveI am in the mood for decadent. This is not a healthy version, but it is <span class="blsp-spelling-error" id="SPELLING_ERROR_0">soooo</span> good.<br /><br />1 pound fresh <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">linguine</span><br />2 cans minced clams, with their juice<br />2 cans chopped clams, drained<br />1/2 cup good quality salted butter<br />2 T olive oil<br />4 cloves garlic, minced<br />1 sweet onion, finely chopped<br />2 anchovy <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">fillets</span>, finely chopped<br />2 T fresh parsley, chopped<br />1 t crushed red pepper flakes<br />1/2 freshly grated <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">Parmigiana</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Reggiano</span><br />1/2 cup dry white wine<br /><br />In cast iron skillet heat olive oil and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">saute</span> onion until translucent. Add anchovy and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">saute</span> another 2 or 3 minutes. Add garlic and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">saute</span> another minute. Add wine and reduce about 50%. Add the clams and the juice from the two cans, the butter, the grated cheese and the red pepper flakes and bring to a boil. Then reduce heat and simmer about 5 minutes. Add fresh parsley.<br /><br />Meanwhile, boil the fresh pasta for about 1 minute in salted water. Drain and place in skillet with the sauce. Cook for about 1 more minute together and serve with additional grated cheese and garlic bread.<br /><br />I am sorry I <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">haven't</span> been more verbose lately, I have been so busy and tired, and when I am not busy and tired and I training for a 5K. I hope your family is enjoying the start of spring, and this recipe is a great one for lent, so dig in!Elise Sarahttp://www.blogger.com/profile/01043576273138315209noreply@blogger.com0tag:blogger.com,1999:blog-7584372110081573408.post-57433121711047656142010-03-23T13:04:00.002-04:002010-03-23T13:16:58.301-04:00Boneless Buffalo NuggetsBoneless Buffalo Nuggets<br /><br />2 packages of chicken tenders<br />2 cups buttermilk<br />2 cups flour<br />2 eggs beaten with one 1/2 cup water<br />chicken seasoning<br />2 cups seasoned bread crumbs<br />1 stick salted butter<br />1 or 2 cups of hot sauce<br /><br />Cut tenders into thirds. Marinade in buttermilk and a few spoonfuls of chicken seasoning for a few hours.<br /><br />Drain in a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">colander</span>.<br /><br />Dredge each piece in flour mixed with some more seasoning. <br /><br />Dip in egg wash.<br /><br />Coat in bread crumbs.<br /><br />Heat Canola Oil in a deep pot on the stove.<br /><br />Fry each piece for a few minutes. Keep the oil hot enough to sizzle, but not so hot that the chicken burns before it is cooked. Usually a small nugget only takes around4 or 5 minutes to fry up. Work in small <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">batches</span>, don't crowd the nuggets.<br /><br />Melt the butter and mix with desired amount of hot sauce. When chicken is all done drop in the sauce and mix around. Serve with blue cheese or ranch dipping sauce. I think I am going to serve them with some blue cheese mashed <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">potatoes</span> and some kind of veggie. <br /><br />Also, I am leaving some without sauce for the kids. ;)Elise Sarahttp://www.blogger.com/profile/01043576273138315209noreply@blogger.com0tag:blogger.com,1999:blog-7584372110081573408.post-58516674695362317062010-03-21T13:38:00.003-04:002010-03-23T12:23:59.834-04:00St Patricks Day Dinner- Corned beef and Cabbage2- 2 1/2 pound corned beefs with spice packets included<br />10 red potatoes, rinsed<br />10 carrots, pealed and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">halved</span><br />2 heads of cabbage, quartered<br />1 yellow onion, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">halved</span><br />Sauce-<br />2 T Yellow Mustard<br />2 T ketchup<br />4 T cider <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">vinegar</span><br />1/3 c brown sugar<br /><br />Trim corned beefs of most of the visible fat. Place in a pot and cover with cold water. Add spice packets. Bring to a boil, cover and simmer for 2 1/2 hours.<br /><br />For the final hour add the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">potatoes</span> and carrots.<br /><br />Take the meat out, add the cabbage and simmer for 40 minutes while the meat rests.<br /><br />Mix the sauce ingredients together.<br /><br />After resting for 20 minutes, place the corned beef pieces in a pan and cover with sauce. Bake in the oven at 350 for about 20 minutes.<br /><br />Slice the corned beef and arrange on a platter with the sauce poured over the top.<br /><br />Place veggies in a bowl with a few cups of the cooking liquid.<br /><br />Serve with yellow mustard, rye bread and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">Irish</span> soda bread.<br /><br />Today I am thinking of my Father in Law, who passed away last April. I miss him so much. I miss him cooking this meal, but in his honor and for my husband, I will do it each and every year.<br /><br />Where ever you may be Bill, we love you, and we honor your memory today.Elise Sarahttp://www.blogger.com/profile/01043576273138315209noreply@blogger.com0tag:blogger.com,1999:blog-7584372110081573408.post-86546935906385935032010-03-15T16:54:00.004-04:002010-03-15T17:01:38.903-04:00Green Cookies!Tax season is taking it's toll on us these days. Sophia is home sick. I am tired. Nate is crabby. Paul is busy, and stressed. I haven't been posting much, but I am gearing up for three holidays. I am making Corned beef and cabbage on Sunday, the second night of Passover, and Easter. It's a lot to plan and a lot to cook. I am starting to get in the green spirit. Today at the supermarket I bought green grapes and green juice for my daughters class on Wednesday. I hope she is ready to go back to school for it. These cookies are really just for us. I am in the mood for a sugar cookie. I will make a few for me, without rolling them in sugar.<br /><strong></strong><br /><strong></strong><br /><strong>Luck O the Irish Cookies</strong><br /><br />1 1/4 cups white sugar<br />1 cup butter<br />3 egg yolks<br />1 teaspoon vanilla extract<br />2 1/2 cups all-purpose flour<br />1 teaspoon baking soda<br />1/2 teaspoon cream of tartar<br />a few spoons of green sanding sugar<br /><br />Preheat oven to 350 degrees F.<br />Lightly grease 2 cookie sheets or line with silpat or parchment.<br />Cream together sugar and butter.<br />Beat in egg yolks and vanilla. <br />Add flour, baking soda, and cream of tartar. Stir.<br /><br />Form dough into walnut size balls and place 2 inches apart on cookie sheet. Roll in green sanding sugar. Flatten slightly with the back of a glass. Bake 9-10 minutes and cool for a few minutes on the cookie sheet.Elise Sarahttp://www.blogger.com/profile/01043576273138315209noreply@blogger.com1tag:blogger.com,1999:blog-7584372110081573408.post-90629017839086347532010-03-11T14:12:00.003-05:002010-03-11T14:24:03.892-05:00Crumb CakeMy Mother in Law's birthday is today. My Aunt is coming over and she <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">doesn't</span> like too much chocolate. Can you imagine?? In any case, I decided to go with a crumb cake. I adapted this from<br /><a href="http://smittenkitchen.com/2008/02/big-crumb-coffee-cake/">http://smittenkitchen.com/2008/02/big-crumb-coffee-cake/</a><br /><br />Chocolate Chip Crumb Cake<br /><br />For the crumb topping:<br />1/3 cup dark brown sugar<br />1/3 cup granulated sugar<br />1 teaspoon ground cinnamon<br />1/2 teaspoon ground fresh nutmeg<br />1/8 teaspoon salt<br />1 stick plus two tablespoons butter, melted<br />1 3/4 cups AP flour<br /><br />For the cake:<br />1/3 cup sour cream<br />1 large egg<br />1 large egg yolk<br />2 teaspoons vanilla extract<br />1 cup AP flour<br />1/2 cup sugar<br />1/2 teaspoon baking soda<br />1/2 teaspoon baking powder<br />1 teaspoon c<span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">innamon</span><br />1/4 teaspoon salt<br />6 tablespoons softened butter, cut into 8 pieces.<br />3/4 cup mini chocolate chips<br /><br /><br />1. Preheat oven to 325 degrees. Grease an 8-inch-square baking pan. (I use the baking <span class="blsp-spelling-error" id="SPELLING_ERROR_2">pam</span>)<br /><br />2. To make crumbs in a large bowl, whisk sugars, spices and salt into melted butter until smooth. Then, add flour with a spatula or wooden spoon. Push it down into the bottom of the bowl. It will look and feel like a solid dough.<br /><br />3. To prepare cake, in a small bowl, stir together the sour cream, egg, egg yolk and vanilla. Using a mixer fitted with paddle attachment, mix together flour, sugar, baking soda, baking powder, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">cinnamon</span> and salt. Add butter and a spoonful of sour cream mixture and mix on medium speed until flour is moistened. Increase speed and beat for 30 seconds. Add remaining sour cream mixture in two batches, beating for 20 seconds after each addition, and scraping down the sides of bowl with a spatula. Add chips and mix for 20 seconds.<br /><br />4. Spread batter into prepared pan.<br /><br />5. Using your fingers, break topping mixture into big crumbs.<br /><br />6. Sprinkle over cake. Bake cake until a toothpick inserted into center comes out clean, 45 to 55 minutes. While warm you can sprinkle with more chocolate chips. Cool completely before serving.<br /><br /><a title="buy prints from the smittenkitchen on smugmug" href="http://smitten.smugmug.com/"></a>I also made some chicken p<span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">armesan</span> and a baked <span class="blsp-spelling-error" id="SPELLING_ERROR_5">ziti</span>. I <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">don't</span> think I feel like baking bread now, so I guess it will be canned bread and steamed broccoli to go with it. <br /><br />Happy Birthday Nanny!<br /><br /><a title="build your own smitten kitchen: a practical gift guide" href="http://smittenkitchen.com/2009/12/build-your-own-smitten-kitchen/"></a>Elise Sarahttp://www.blogger.com/profile/01043576273138315209noreply@blogger.com0tag:blogger.com,1999:blog-7584372110081573408.post-44059101470252640552010-03-08T13:11:00.003-05:002010-03-08T13:39:05.993-05:00Vanilla Oatmeal CookiesBefore we get to the cookies, have you noticed how much I love <span class="blsp-spelling-error" id="SPELLING_ERROR_0">ziplock</span> bags? I am addicted. They make new greener ones which I am trying to use, but really... the no clean aspect is addictive.<br /><br />Speaking of addictive, Vanilla Oatmeal Cookies.... can I just say, YUM!<br /><br />Adapted from <a href="http://www.browneyedbaker.com/2009/12/04/chewy-oatmeal-raisin-cookies/#more-4462">http://www.browneyedbaker.com/2009/12/04/chewy-oatmeal-raisin-cookies/#more-4462</a><br /><br /><br /><strong>Vanilla Oatmeal Cookies<br /></strong>Yield: 32 cookies<br /><br />1½ cup unbleached all-purpose flour<br />½ teaspoon baking powder<br />¼ teaspoon freshly grated nutmeg<br />teaspoon salt<br />2 sticks unsalted butter, room temp<br />1 cup packed light brown sugar<br />1 cup granulated sugar<br />2 large eggs<br />3 cups old-fashioned rolled oats<br />1 vanilla bean, scraped<br /><br />Preheat the oven to 350 degrees. Line 2 large baking sheets with parchment paper or <span class="blsp-spelling-error" id="SPELLING_ERROR_1">silpat</span><br /><br />Whisk the flour, baking powder, nutmeg, and salt together in a medium bowl.<br /><br />In your electric mixer, with the paddle attachment, beat the butter on medium speed until creamy. Add the sugars; beat until fluffy. Add the scraping of the vanilla bean and beat in the eggs, 1 at a time.<br /><br />Add the flour mixture and stir in on low speed until just incorporated. Stir in the oats with a wooden spoon.<br /><br />Scoop out a large tablespoon full of dough at a time and roll into balls. Place on cookie sheet at least 1 1/2 inches apart.<br /><br />Bake until the cookie edges turn golden brown, 18-20 minutes. Let the cookies cool on the baking sheets for 2 minutes. Transfer the cookies to a wire rack to finish cooling.Elise Sarahttp://www.blogger.com/profile/01043576273138315209noreply@blogger.com1tag:blogger.com,1999:blog-7584372110081573408.post-12554217598605426802010-03-08T11:43:00.004-05:002010-03-08T11:50:54.423-05:00How I am making Chicken Stock today.There are so many ways, in fact, I never do it the same way twice. <br /><br />Today my Doctor put me on liquids for a week. A week. This weight loss surgery thing....not easy. But liquids for a week should be effective in my weight loss, though that isn't it's purpose. Long story short... liquids... for a week.<br /><br />I always keep the carcass from every chicken I make in the freezer. In a <span class="blsp-spelling-error" id="SPELLING_ERROR_0">ziplock</span>. So I took one out, threw it in a pot, with some peeled carrots (Because I like to eat them after the soup is done. I guess I wont be eating these but maybe I can mix some into something I am making the kids), the leftovers from a bunch of celery (the stem piece and the flowery leafy parts), an onion (<span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">halved</span>), 8 cloves of garlic (unpeeled), a handful of fresh thyme I had in the house, two tablespoons of dried dill, a tablespoon of kosher Salt, a teaspoon of black pepper, and 6 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">bullion</span> cubes.<br /><br />Boil and simmer for a few hours. <br /><br />I strain it in a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">colander</span> <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">draped</span> with cheese cloth.<br /><br />This can be used for chicken noodle soup, frozen in two cup portions in <span class="blsp-spelling-error" id="SPELLING_ERROR_5">ziplocks</span> for use in future recipes, or drank straight up, as I intend to do.Elise Sarahttp://www.blogger.com/profile/01043576273138315209noreply@blogger.com2tag:blogger.com,1999:blog-7584372110081573408.post-50821253804741600072010-03-06T16:34:00.003-05:002010-03-06T16:42:33.552-05:00Maple Butternut Squash SoupStill with the soup. I know I know. And it really is nice outside today. But I had a squash in my fridge, all cut up and ready to cook.<br /><br />1 T butter<br />1 carrot, chopped<br />1 onion, chopped<br />1 stalk celery, chopped<br />1 green apple, peeled cored and cubed<br />1 butternut squash, peeled, seeded and cubed<br />4 cups chicken broth (or vegetable)<br />1/2 cup maple syrup<br />pinches of c<span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">innamon</span> and nutmeg<br />salt and pepper to taste<br /><br />Melt butter in soup pot and saute onion, carrot and celery for around 5 minutes. Add squash, apple and broth and bring to a boil. Simmer for at least 10 minutes, until the squash is fork tender. Add spices. Blend with <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">immersion</span> blender until smooth. Then add the maple syrup and taste. I usually end up adding some mixed up salt or other seasoning at this point.<br /><br />It goes well with my chicken tenders which I am frying with abandon. I mean, the soup is healthy, right?Elise Sarahttp://www.blogger.com/profile/01043576273138315209noreply@blogger.com0tag:blogger.com,1999:blog-7584372110081573408.post-56765248381244867082010-03-04T16:34:00.002-05:002010-03-04T17:26:29.462-05:00Creamy Baked Potato SoupWinter is almost over, but just as it is digging in it's heals here in New York, so are my taste buds. Soon I will be ready for grilled chicken and veggies and marinated steaks on the grill, but for today, there is snow outside and I want soup.<br /><br />This yummy creamy baked potato soup has taken me a few tries to get right. It is <span class="blsp-spelling-error" id="SPELLING_ERROR_0">garlicy</span>, creamy, cheesy and yummy. (Sorry Kelly, for all the food words, but it is just THAT good.) There are many variations, and you can do it to your taste, but this is my favorite. It is also very forgiving, so if you <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">don't</span> have something on this list, just substitute it with something similar. It's hard to mess this up.<br /><br />6 medium sized <span class="blsp-spelling-error" id="SPELLING_ERROR_2">yukon</span> gold <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">potatoes</span><br />1 onion, chopped<br />4 large cloves of garlic, minced<br />3 cups chicken stock or broth<br />3/4 cup milk<br />3/4 cup buttermilk<br />2 tablespoons butter<br />3 tablespoons flour<br />1 teaspoon salt<br />Pepper to taste<br />3 cups grated cheddar cheese<br />6 slices well done bacon, crumbled<br /><br />Wash the potatoes and prick them each a few times with a fork. Bake the potatoes at 450 for 15 minutes and set aside to cool slightly so that you can handle them. Once they are warm, cut them in half, peel away the skin (Use a knife for any stubborn pieces) and cube.<br /><br />Meanwhile, cook 6 slices of bacon. Make them well done so they crumble easily. Set aside to cool. When cool, pop them in a <span class="blsp-spelling-error" id="SPELLING_ERROR_4">ziplock</span> and crumble. <br /><br />In a large saucepan, melt the butter. Once it is melted add in two spoonfuls of the bacon grease. Saute the onion until soft, add the garlic and saute for another few minutes. add the cubed potatoes and the chicken stock and simmer until the potatoes are fork tender. At this point I add the salt and pepper, taste and see if you need to add any other spices. I like a few dashes of hot sauce and some garlic powder in mine.<br /><br />In a <span class="blsp-spelling-error" id="SPELLING_ERROR_5">pyrex</span> measuring cup, mix the milk, buttermilk and flour. <br /><br />Pour the milk mixture into the soup and simmer until thickened (be sure you reach a full boil for a few minutes so the flour will reach it's thickening potential and be fully cooked)<br /><br />Using an <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">immersion</span> blender, blend the soup until smooth. Some people like it chunky, you can remove some potatoes with a slotted spoon before this step, cube them smaller and put them back in after. I like it silky smooth.<br /><br />Add the cheese, simmer and stir till melted. Add the bacon. Stir. <br /><br />Enjoy!Elise Sarahttp://www.blogger.com/profile/01043576273138315209noreply@blogger.com2tag:blogger.com,1999:blog-7584372110081573408.post-12031629840534759572010-03-02T13:08:00.006-05:002010-03-02T13:19:18.563-05:00Big Family Meat BallMy kids like meatloaf, but most of the time the way it looks turns them off, or maybe it is just the name of it. I <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">don't</span> know. I make it in a similar way to the way I make meatballs, they should love it. But it often goes over like a ton of bricks. No pun intended.<br /><br />So may I present to you, the family sized meatball! It is really just a round meatloaf, but <span class="blsp-spelling-error" id="SPELLING_ERROR_1">shhhhh</span>, I wont tell if you don't. Serve it with pasta if that helps.<br /><br />2 pounds of chop meat (turkey, sirloin or the meatloaf mix you see in the store)<br />2 eggs, slightly beaten<br />1 small onion, sauteed to soften it up a bit.<br />1 sleeve of crushed saltines, or <span class="blsp-spelling-error" id="SPELLING_ERROR_2">ritz</span> or whatever crackers or breadcrumbs you have on hand, about 2 1/2 cups.<br />3/4 cup ketchup<br />1/4 cup brown sugar<br /><br />Mush it all together in a medium sized bowl. When mixed, push into the bowl and flatten the top, then invert the bowl onto a cookie sheet and bake in a 350 f oven for one hour or until cooked through.<br /><br />I like a glaze of 1 cup Ketchup, 1/2 cup brown sugar, 2 T mustard and 2 T <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">vinegar</span>, spread over the top for the last 10 minutes of cooking, but my kids don't like it that way, so I usually leave it off.<br /><br />Serve with mashed potatoes, and a vegetable. Or with Pasta to sell it.Elise Sarahttp://www.blogger.com/profile/01043576273138315209noreply@blogger.com0tag:blogger.com,1999:blog-7584372110081573408.post-67150490696550673492010-02-28T14:39:00.004-05:002010-02-28T16:06:50.454-05:00Sunday Dinner- Fajitas and LoveGrowing up, we never ate dinner as a family. Well, rarely, and always at a restaurant. We <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">didn't</span> all fit in our tiny kitchen and mom wasn't much of a cook. She is and was a wonderful mother, but this was not a strong suit. I always dreamed of having big Sunday dinners where friends and family came to the table and shared a bounty of foods and a bounty of love. I don't quite do it like that, but we make attempts. So tonight, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">Fajitas</span>, rice, beans, and some taco meat thrown in for the kids who wont do the fajita filling. Left over Orange Scented Chocolate Chip Cake for dessert. Perfect.<br /><br />I marinated some skirt steak last night in garlic, soy sauce, honey, black pepper, and red wine vinegar. I will grill it in my grill pan and slice thin. Serve with <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">sauteed</span> onions and pepper sprinkled with <span class="blsp-spelling-error" id="SPELLING_ERROR_3">chipotle</span> chili powder, <span class="blsp-spelling-error" id="SPELLING_ERROR_4">refried</span> beans, and white rice.<br /><br />We will sit around the table, beg our little one to eat, plead with the big girl to sit on her butt and eat over the table, try to get my Mother in Law to talk about her day, and try to help daddy wind down from a day at the auto service station fixing my flat tire and working all afternoon (it is still tax season alas), and I will try to take at least one moment to appreciate the gift of the Sunday Dinner.<br /><br />Oooh I changed my mind, I am going to skip the refried beans and make something I love.... A can of beans, a can of corn both drained, and a half and onion chopped, all sauteed in salted butter. Yummy Yum Yum.Elise Sarahttp://www.blogger.com/profile/01043576273138315209noreply@blogger.com0tag:blogger.com,1999:blog-7584372110081573408.post-46162277935652954292010-02-25T16:59:00.007-05:002010-02-28T12:12:48.135-05:00Rain rain go away.... Orange Scented Chocolate Chip CakeSorry for just a recipe today. I am all out of words. All out of patience. I am having a bad day. Just to give you and idea of how I am feeling, I am making jarred sauce, frozen meatballs and pasta for dinner. But cake always cheers me up. Of course I am baking this for a family gathering on Saturday, but just baking it is cheering me up. A little.<br /><br /><br />1 cup unsalted butter, room temp<br />1 1/2 cup sugar<br />2 teaspoon vanilla<br />1 tablespoon orange juice<br />1 teaspoon orange flower water (this can be omitted, I just have some so I add it)<br />6 eggs, room temperature, separated<br />3 cups sifted self-rising flour (measure after sifting)<br />1/2 teaspoon baking soda<br />3/4 cup buttermilk, room temp<br />1 cup mini chocolate chips<br /><br /><br />Using an electric mixer, cream shortening with 1 1/2 cups sugar. Blend in vanilla and orange juice. Add egg yolks, one at a time, blending just until smooth after each addition.<br /><br />Stir baking soda into the buttermilk.<br /><br />To the first mixture, add sifted flour alternately with buttermilk , blending well after each addition.<br /><br />In a glass or stainless steel bowl, beat egg whites until they form stiff peaks (this will take a few minutes). Fold chocolate chips and egg white mixture gently into batter until well incorporated.<br /><br />Spoon batter into a generously greased and floured 10-inch tube pan. Bake at 350 degrees for 60 to 75 minutes, or until cake tests done. Cover lightly with foil if it starts to brown before it is done. A toothpick inserted into the center should come out clean.<br /><br />Cool on rack; carefully remove pan and transfer to cake plate.Elise Sarahttp://www.blogger.com/profile/01043576273138315209noreply@blogger.com3tag:blogger.com,1999:blog-7584372110081573408.post-56192405965754727082010-02-21T09:13:00.004-05:002010-02-21T15:56:04.822-05:00Perfect Chocolate Chip CookiesI am craving the simple pleasure of these wonderful cookies. I now need to make a dinner plan that ends with these.<br /><br />2 cups all-purpose flour (I have been getting good results with white whole wheat, but I <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">wouldn't</span> call them "perfect")<br />1/2 teaspoon baking soda<br />1/2 teaspoon salt<br />3/4 cup unsalted butter, melted<br />1 cup packed brown sugar<br />1/2 cup white sugar<br />1 tablespoon vanilla extract<br />1 egg<br />1 egg yolk<br />1 cup semisweet chocolate chips<br />1/2 cup mini chocolate chips<br />1/2 cup dark chocolate chunks<br /><br />Preheat the oven to 325 degrees F (165 degrees C). Line cookie sheets with parchment paper or <span class="blsp-spelling-error" id="SPELLING_ERROR_1">silpat</span>.<br /><br />Whisk together the flour, baking soda and salt; set aside.<br /><br />In your mixer bowl, cream together the melted butter, brown sugar and white sugar until well blended.<br /><br />Beat in the vanilla, egg, and egg yolk until light and creamy.<br /><br />Mix in the dry ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon.<br /><br />Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart. Big cookies really are better, if you like the middle chewy. But smaller cookies do work fine. I often do them smaller so they fit in the <span class="blsp-spelling-error" id="SPELLING_ERROR_2">bento</span> boxes.<br /><br />Bake for 15 to 17 minutes in the preheated oven, or until the edges are just lightly toasted. They should not be done yet. Cool on baking sheets for a 3-5 minutes before transferring to wire racks to finish baking and cool completely on the racks.<br /><br />What makes this recipe work? A few things.... the extra egg yolk, the ratio of more brown to white sugar, the large size, the different size and weight of the chips which helps them to settle evenly, and the baking that continues outside the oven on the hot cookie sheets.Elise Sarahttp://www.blogger.com/profile/01043576273138315209noreply@blogger.com4tag:blogger.com,1999:blog-7584372110081573408.post-19014288877003644042010-02-20T10:06:00.003-05:002010-02-20T10:32:31.507-05:00Ditch the box Mac and CheeseI am home from vacation, I missed you all and this blog more than I expected! This is really becoming a part of my life now. I have an empty fridge. In fact, I may take time out from unpacking to give it a cleaning while I can. Tomorrow the kids are going with Grandma and Grandpa for a while, so food shopping can wait. Seems like a perfect chance to get to making and posting this recipe I have been thinking about. I have some friends who don't like to cook, I can't relate. But they do want to make their kids healthy meals. Over dinner we got to talking about Mac and Cheese and my friend Elaine (Hi Elaine!) asked me if I had a good recipe that came close to the box. This is it! You can make it healthier by using whole grain pasta (I like the yellow <span class="blsp-spelling-error" id="SPELLING_ERROR_0">barilla</span> box), skim milk and <span class="blsp-spelling-error" id="SPELLING_ERROR_1">lowfat</span> cheese. Or go full fat and white flour and just feel good about feeding you children something "homemade" and less-processed. I like to make this with some steamed broccoli (the steamers for the microwave are <span class="blsp-spelling-error" id="SPELLING_ERROR_2">easy</span> and yummy) and a can of reduced fat crescent rolls. Or maybe I will make those pop overs. <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Ok</span>, let's not complicate this, it is fine by itself. Try it and please, tell me how it works out for you!<br /><br /><br />2 T salted Butter<br />1 lb cooked elbow macaroni<br />2 cups shredded yellow cheddar cheese (I prefer to shred it myself, but the bag of <span class="blsp-spelling-error" id="SPELLING_ERROR_4">pre</span>- shredded works fine.)<br />2 C milk<br />1 1/2 T corn starch<br /><br />Add-ins<br />1/2 large sweet onion- grated<br />3 cloves of garlic- grated<br />As an alternative to the onion/ garlic- you can use some garlic powder and some onion powder.<br /><br />Toppings<br />8 strips of bacon- cooked and chopped and some shredded <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">Parmesan</span> cheese<br />1 cup of bread crumbs mixed with a few T of melted butter<br /><br />Basic recipe-<br />In a skillet, melt butter. (this is where you would add the onion and garlic and saute a few minutes) Mix milk and corn starch in a bowl and add to the skillet slowly. Add any spices you want. Salt, pepper, garlic and onion powder. Stir and cook until it comes to a boil (about 2-3 minutes). Remove from heat and add cheese, stir to melt cheese and combine. Add cooked elbows to the skillet, mix and serve.<br /><br />Super easy.<br /><br />If you add the bacon and <span class="blsp-spelling-error" id="SPELLING_ERROR_6">parm</span> or the bread crumbs, do it when you are done. You can prep this ahead of time and reheat in the oven, or serve right from the skillet.Elise Sarahttp://www.blogger.com/profile/01043576273138315209noreply@blogger.com1tag:blogger.com,1999:blog-7584372110081573408.post-3559898996373090182010-02-12T11:18:00.004-05:002010-02-12T12:03:57.196-05:00Scones....oooops, was I supposed to get them gifts?As I walked Nathan into school today I noticed all the moms had gifts for the teachers.<br /><br />I no longer feel pressured to buy gifts for the whole class. We make homemade valentines. It makes me crazy when mom's spend a lot of money on crap just to show off... what? how much money and time they have? I would prefer my children to do the work, to show their friends they love them. Isn't that the point? I buy doilies and glitter and paper and markers and pom poms and glue and they go to town. It's fun, and messy.<br /><br />But I do love Nathan's teachers. And they appreciate my baking. So I ran home to bake up some scones.<br /><br />4 cups all-purpose flour<br />2/3 cup sugar<br />2 teaspoons baking powder<br />1/2 teaspoon baking soda<br />1 teaspoon salt<br />2 sticks unsalted butter, cold<br />1 cup sour cream<br />2 large eggs<br /><br /><br />Preheat oven to 400 degrees.<br />In a big bowl, mix flour, sugar, baking powder, baking soda and salt.<br /><br />Grate butter large holes of a box grater; use your fingers to work butter into dry ingredients till it looks like lumpy sand.<br /><br />Whisk sour cream and egg until smooth.<br /><br />Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to finish mixing until it comes together. At this point you can add any mix ins you like. I split it in half and did half <span class="blsp-spelling-error" id="SPELLING_ERROR_0">craisens</span> and white chocolate and half mini chocolate chips. I love c<span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">innamon</span> chips, but I <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">don't</span> have any. Butterscotch chips and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">raisins</span> is yummy. Any kind of citrus zest. You could even make these savory with herbs and cheese. Yum!<br /><br />Place on a lightly floured surface and cut as desired. I used a heart shaped cookie cutter, but you can just make triangles or squares.<br /><br />Bake until golden, about 12 minutes. Cool for 5 minutes and serve warm or at room temperature.<br /><br />Now I have to pack them in some pretty bags and bring them to the teachers.<br /><br />I am taking the week off from blogging, but I will be back... with a tan. ;)Elise Sarahttp://www.blogger.com/profile/01043576273138315209noreply@blogger.com6tag:blogger.com,1999:blog-7584372110081573408.post-68491553108920270492010-02-11T11:45:00.004-05:002010-02-11T11:50:33.824-05:00Another snow day- kid lunch<div>So, we are stuck inside again. Actually that isn't true, we went out and built a snowman and this afternoon both kids have karate. They came in from playing in the snow, put on karate clothes and turned on Happy Feet. We usually don't eat in front of the TV, but today is a day for breaking the rules.</div><br /><div></div><br /><div>Here is their lunch, it's like a bento box for the home....</div><div> </div><div><img id="BLOGGER_PHOTO_ID_5437028545401573634" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVoCEcX9-1u3joTds3_GbfkunMY5WZEOWmeaUTHZaPZcYZ5rMkbBBUTBf2F8n-qwscDzlAHvOZ4TSCVJgP7zPyG9kfMiEL22zfMTx9t-QEsxefE_ELXnkCq4HuLtmJZpss5r9a-eeIxpk/s200/IMG00130.jpg" border="0" /></div><br /><p> </p><p>It is red grapes, green apple, carrot sticks, snap peas, celery, cucumber, low fat chedder cheese, whole grain wheat thins, light ranch dressing, peanuts, roasted almonds, and 4 mini homemade brownies.</p><p>I switched Wednesday and Thursday on my weekly meal plan, so today is dinner out and/or leftovers. </p><p> </p>Elise Sarahttp://www.blogger.com/profile/01043576273138315209noreply@blogger.com0tag:blogger.com,1999:blog-7584372110081573408.post-15757631686453301922010-02-10T09:09:00.006-05:002010-02-10T09:25:01.705-05:00Sugar Cookies for Valentine's DayThis was adapted from Alton Brown's Recipe. The most important distinction is the added vanilla.<br /><br />4 1/2 cups all-purpose flour<br />1 teaspoon baking powder<br />1/2 teaspoon salt<br />1 1/2 cup unsalted butter, softened<br />1 1/2 cup sugar<br />1 egg plus one yolk, beaten<br />1 1/2 tablespoon milk<br />1 t vanilla extract<br />Powdered sugar, for rolling out dough<br /><br /><br />Mix flour, baking powder, and salt and whisk to combine.<br /><br />Place butter and sugar in large bowl of electric stand mixer and beat until light in color.<br /><br />Add egg, yolk, vanilla and milk and beat to combine.<br /><br />Slowly add flour mixture, and beat until mixture pulls away from the side of the bowl.<br /><br />Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.<br /><br />Preheat oven to 375 degrees F.<br /><br />Sprinkle surface where you will roll out dough with powdered sugar.<br /><br />Remove 1/2 of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick.<br /><br />Cut into desired shape. I am thinking hearts? ;) At this point I am going to press in some heart shaped candies I bought. I don't know if they will melt. I really do not want to ice them, but I may have to.<br /><br />Place at least 1-inch apart on greased baking sheet, parchment, or <span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">silpat</span></span>, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges.<br /><br />Cool on sheet for two minutes, then move to a cooling rack to cool completely.<br /><br />Makes about 4 dozen cookies, but of course that depends on how large you make them.Elise Sarahttp://www.blogger.com/profile/01043576273138315209noreply@blogger.com0