Chocolate Ice Box Cake

This recipe card is written in my paternal grandmother KK's handwriting. I never remember her baking a cake such as this. By the time I visited, cooking amounted to seasoned oyster crackers and dessert would be my choice of a little Debbie cake. *** This recipe needs to be made in an 8 inch spring form pan 

*** Ingredients 

3 cakes Bakers German Sweet Chocolate

4.5 Tablespoons milk 

4.5 Tablespoons sugar 

6 eggs separated 

1/2 pint heavy or whipping cream 

2 packages lady fingers (16 whole, 32 split) 

 

 Process

1. Arrange split lady fingers up and down the sides of the pan with round side of finger toward the pan.
2. Put remainder in the bottom, breaking up those left to fill spaces.
3. Melt chocolate in a double boiler.
4. Add beaten egg yolks to chocolate.
5. Add milk and sugar and stir constantly until smooth and thick (about 5 minutes)
6. Fold in stiffly beaten egg whites and pour into mold.
7. Refrigerate for 24 hours.
8. When ready to serve, whip the cream and will in the cake with it.
9. Release spring form ring, and leave cake on bottom part, placing it on a plate to serve.

White Fruit Cake

This recipe is credited to Pete, which means it came through my paternal grandmother and found it's way into HiHo's recipe box. It also means that it has connections to either Florida or Farmington. Garro loves fruit cake - I wonder if his Mom KK ever made this one for him?

Ingredients
1 cup shortening
1 cup sugar
2 cups sifted cake flour
1 and 1/2 teaspoons baking powder
1/4 cup pineapple juice
1/2 pound shredded blanched almonds
1/4 pound citron
1/4 pound orange peel
1/4 pound lemon peel
1/4 pound cherries
1/4 pound dried apricots
1/2 pound seedless raisins (white)
1/2 pound chopped dates
1/2 pound shredded coconut
1 cup finely cut canned pineapple slices

Process

1. Preheat oven to 275 degrees.
2. Cream shortening and sugar.
   
3. Add unbeaten eggs one at a time, beating thoroughly after each.
   
4. Combine fruit and coconut with 1/2 of sifted dry ingredients.
   
5. Add remaining dry ingredients and the pineapples to the mixture.
6. Add floured fruit and nuts.
   
7. Mix thoroughly.
8. Pour into greased pan, lined with paper.
9. Bake for 4 hours, or less is you use more than one pan.
   

Carrot Cake

This recipe, from HiHo's recipe box, is credited to a Betsy Reid. I am long overdue at posting recipes and it is a shame that I stopped half way through HiHo's cook book. Things have been busy and most of my time has been taken up by one of two things - hockey or my classes. With hockey over, and only 1 class this semester, back to my blog I go! I miss you Hiho - it's been a long 11 years since February 24, 1999.

Ingredients
for the cake:
2 cups flour
2 cups sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 to 1 + 1/2 cups corn oil
3 cups grated carrots
2 teaspoons cinnamon
salt
4 eggs
3/4 cup walnuts
for the icing:
8 ounces cream cheese
1 box confectioners sugars
1 stick soft salted butter
2 teaspoons milk
grated rind of one orange

Process

1. Preheat oven to 350
2. Combine cake ingredients and beat well.
   
3. Pour into two pans and bake for an hour.
   
4. Let cool completely while you combine icing ingredients, beating well to bring to proper consistency.
5. Ice cake and enjoy.
   

Jenny's Whoopie Pies

This recipe is from my neighbor.
Our daughters are in K together, and this is their 3rd year going to school together. Coincidentally, our babies are also the same age and are in preschool together now. Jenny told me about her Whoopie pies, and I got the recipe from her in November, but am only now getting the recipe up?
I still haven't made these.
I think I am scared of them.
Scared that I will love them, and never stop making them, and only get fatter than I already am! :D
(If you are someone that looks at my other blog too, this is the neighbor in the house in the field, often pictured in the header photos of the sunsets from my porch. Go look now: www.sustainablemaine.blogspot.com)

Ingredients
2 cups shortening
2 cups sugar
4 eggs, separated
4 cups flour
10 Tablespoons cocoa powder
2 teaspoons baking powder
2 teaspoons baking soda
Salt
2 cups milk
Vanilla
4 cups confectioners sugar

Process

• Preheat oven to 350
• Cream together 1 cup shortening and 2 cups sugar.
  
• Add 4 egg yolks and mix well.
  
• In a separate bowl sift together flour, cocoa powder, baking powder and soda, and 2/3 teaspoons of the salt (yes, it says 2/3- I don't know why- just eyeball it.)
  
• Add the dry mixture to the sugar mixture and add 2 cups milk and 1 teaspoon vanilla.
  
• Drop by the heaping Tablespoons onto a cookie sheet (depending on how big you like your pies)
• Bake for 10-15 minutes
  
• To make filling, in a bowl with mixer add 1 cup shortening, 4 egg whites, 4 cups confectioners sugar, dash vanilla, dash salt and beat until fluffy.
  
• Make sure cakes are cool before filling.

I have found they store best if you individually wrap each one in a baggy. If I have cake left over sometimes I fill them with coffee ice cream for a later treat.

Bon Appetit's Middle Eastern Bison Meatballs

For a while now I have been taking considerable effort to know where my meat comes from, focusing on grass fed or free range meats, and to look at local sources of meat. One of my local meat sources is a Bison farm, so when I saw this recipe in Bon Apetite, with a middle eastern hint, I knew it was one for me to try. The sauce is delectable so I highly recommend keeping extra on hand as a sauce for other dishes.

Middle Eastern Bison Meatballs with Cilantro-Yogurt Sauce
Ingredients
Cilantro-Yogurt Sauce:

• 1 teaspoon fennel seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon coriander seeds
• 1 1/2 cups chopped fresh cilantro
• 1/2 cup whole-milk Greek-style yogurt*
• 3 green onions, chopped
• 2 tablespoons chopped fresh mint
• 1 tablespoon fresh lemon juice
• 1 tablespoon olive oil
• 1 teaspoon chopped fresh sage
• 1 teaspoon sugar

Meatballs:

• 3 tablespoons olive oil, divided
• 1 cup finely chopped onion
• 6 garlic cloves, minced
• 1/2 cup fresh breadcrumbs made from crustless French bread
• 1 tablespoon whole milk
• 2 tablespoons minced seeded jalapeño chile (about 1 large)
• 2 tablespoons whole-milk Greek-style yogurt
• 1 1/4 pounds ground bison (often labeled buffalo)
• 1 large egg, beaten to blend
• 1/4 cup chopped fresh cilantro
• 1 teaspoon chopped fresh sage
• 1 teaspoon coarse kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground allspice

Preparation

For cilantro-yogurt sauce:
Toast all seeds in small skillet over medium heat until aromatic and slightly darker in color, stirring often, about 2 minutes. Cool. Finely grind seeds in spice mill or coffee grinder. Place cilantro and all remaining ingredients in blender. Add 1 teaspoon ground seeds and process until smooth sauce forms, scraping down sides frequently. Season to taste with salt and pepper. Cover sauce and chill. Reserve remaining ground seeds for meatballs. DO AHEAD: Can be made 1 day ahead. Keep refrigerated. Store remaining ground seeds in airtight container at room temperature.

For meatballs:
Heat 1 tablespoon oil in heavy small skillet over medium heat. Add onion and garlic and sauté until soft, stirring frequently, about 7 minutes (do not brown). Cool. Toss breadcrumbs with milk in small bowl to moisten. Place cooled onion mixture, breadcrumb mixture, reserved ground seeds from cilantro-yogurt sauce, jalapeno, and yogurt in processor. Using on/off turns, process until coarse puree forms. Transfer mixture to medium bowl. Add bison, egg, cilantro, sage, 1 teaspoon coarse salt, pepper, and allspice. Using hands or fork, mix until just blended. Using damp hands, form bison mixture into 1 1/4-inch balls. DO AHEAD: Can be made 6 hours ahead. Cover and chill.

Preheat oven to 300°F. Heat remaining 2 tablespoons oil in heavy large nonstick skillet over medium heat. Working in 2 batches, cook meatballs until browned on all sides, about 8 minutes per batch. Transfer meatballs to rimmed baking sheet. Place in oven to keep warm up to 15 minutes.

Serve meatballs with cilantro-yogurt sauce for dipping.

*A thick yogurt; sold at some supermarkets, specialty foods stores (such as Trader Joe's and Whole Foods), and Greek markets. If unavailable, place plain whole-milk yogurt in cheesecloth-lined strainer set over large bowl. Cover and chill 4 hours to drain.

HiHo's Sweet Tomato Chutney

This recipe is hands-down most nearest and dearest to my heart as the number one culinary memory of my mother. This chutney is a truly epic olfactory event. Hi-Ho used to make this as Christmas gifts. The recipe elicits a whole manner of bittersweet memories. I remember returning from school to a house filled with a mouth watering aroma, only to find Mom standing protectively over her bubbling blue LeCreuset filled with simmering heaven. I would risk a finger scalding taste any chance I had. This chutney is Hi-Ho's legacy. I love you and miss you and think of you any time this chutney is close to mind or hand.

In recent years, I gave in to my gnawing desire to have chutney with dinner, and stumbled upon a perfect accompaniment: Fondue. Heaven on earth for sure! Many people have eaten this chutney: at every Indian dinner in my house, every New Years on hot oil fried meat and even with a steak dinner.

The origin of this chutney is from the Madhur Jaffrey.





















Isn't she just the sweetest looking woman!? She totally reminds me of Mom. The best part though is how dog eared and stained the recipe page actually is. It is clearly the most actively used page in the book. I will never get rid of HiHo's note, reminding herself that she quadruples the recipe for Christmas.

















Typically, I only doubled the recipe making sure I yield enough to can. I love my magnetic lid remover!




























OK, enough rambling, and I will post the recipe, but please if you have eaten any of this chutney, please leave a comment!
To Hi-Ho! I love you Mom!

Ingredients

• 1 head garlic, peeled,coarsely chopped
• 1 piece fresh ginger, about 2 inches long,1 inch thick and 1 inch wide,peeled and coarsely chopped
• 1 1/2 cups red wine vinegar
• 1 (28 ounce) can whole tomatoes (or 2 lbs fresh tomatoes if they taste like a tomato should)
• 1 1/2 cups sugar
• 1 1/2 teaspoons salt
• 1/8-1/2 teaspoon cayenne pepper (personal preference)
• 2 tablespoons golden raisins
• 2 tablespoons blanched slivered almonds

Directions

1. Put the chopped garlic, ginger and 1/2 cup of the vinegar into the container of an electric blender and blend at high speed until smooth.

2. In a 4-quart, heavy-bottomed pot with non-metallic finish, place the tomatoes and juice from the can, the rest of the vinegar, the sugar, salt and cayenne pepper (or, if you prefer, add the cayenne at the end, a little at a time, stirring and tasting as you do so).

3. Bring to a boil.

4. Add puree from blender.

5. Lower heat and simmer gently, uncovered, for about 1 1/2 to 2 hours or until chutney becomes thick.

6. Stir occasionally at first, and more frequently later as it thickens. (A film should cling to a spoon dipped in it.)

7. You may need to lower the heat as the liquid diminishes.

8. You should end up with 2 1/2 cups of chutney, and it should be atleast as thick as honey after it cools.

9. If the canned tomatoes you used have a lot of liquid in them, a longer cooking time may be required, resulting in a little less chutney.

10. Add the almonds and the raisins.

11. Simmer, stirring, another 5 minutes.

12. Turn heat off and allow to cool.

13. Bottle and Keep refrigerated. It last for years!

Faux-Russian Dressing

I put this dressing together as part of my Eat for Life, high protein diet that I am doing to get fit and healthy in the new year. I made turkey meat loaf the other night, and wanted to make a salad with it for lunch. When I reached for the Thousand Island dressing I told myself that I could make something better that still satisfied my "fat craving" tendencies. So here is what I did - no real measurements - just an eyeball and lots of whisking.


Ingredients









Large shake organic chili sauce
Large squirt organic ketchup
Generous amounts hummus - 1/2 cup to a cup
1 teaspoon to 1 tablespoon mayo (reduced fat is better) - just enough to taste

Combine ingredients in a small bowl and whisk until smooth. Use as a salad dressing on a meaty/protein rich salad!

Another Pizza Night

All you need is to make the dough and have some fun.

When you can't seem to make up your mind
about red sauce versus pesto...















And then there is my pizza....
























Banana peppers, feta, fresh mozz, and shredded mozz - a cheesefest as always!

Pheasant/Gouda Pizza and Beet Pizza

I have made a pattern of posting the new and innovative pizzas we make at our house on pizza night. All you need is a pizza stone, a 550 degree (or more) oven, pizza dough (recipe here) and your toppings of choice. My origional

We made Pizzas on New Years Eve Night. Some yummy combinations were made with our houseful of about 15. There were two standouts of the night that I would like to share with you.

The first is the boys pizza, compliments of Uncle Luke who brought up two freshly shot pheasant which we promptly smoked and snacked on all weekend. Who would have thought of pheasant as a pizza topping? Better yet, who would have topped it with shredded Gouda that had been aged 4 years. Mmmmm mmmm good! Here's two pics of the wonderment.

The first round






















The second round. (which I of course made sure had extra Gouda on it)























And then there was my pizza, which was of course vegetarian. ON this pizza is fresh mozzarella, thingly sliced potatoes, a few slices of banana peppers, a sprinkle or two of Feta, and generous amounts of Beet Marmalade (compliments of Angelica's Kitchen cookbook). it was beautiful and a hit.

Greek Meat Balls aka Keftedes

These Greek meatballs were another one of HiHo's traditions for Christmas. She quadrupled the recipe for the Christmas Eve Party. Crowds would form around the two pots that she served them in making them a real conversation piece. While the spinach dip sandwiches were my favorite dish, this was definitely my sisters. She would keep the pot hot on a hot plate and use it as a finger food, providing guests a cup of toothpicks to serve themselves with. These are yummy and quite memorable.

 

Ingredients
1.5 pounds ground round steak
2 eggs, lightly beaten
1/2 cup fine, soft bread crumbs
2 medium onions, finely chopped
1 Tablespoons chopped parsley
1 Tablespoon chopped fresh mint
1/4 teaspoon cinnamon
1/4 teaspoon ground allspice
salt and freshly ground black pepper to taste
shortening for pan frying.

Process

1. Combine all ingredients except shortening and mix thoroughly. (I remember HiHo working this with her bare hands).
2. Refrigerate for several hours.
   
3. Shape into small bite-size balls. (this took forever when quadrupled and HiHo would often beg for my help!)
4. Fry in hot shortening until browned.
   
5. Serve hot. Although HiHo never did it, Tzadziki makes a great accompaniment.
   

Mushroom Sandwiches

In honor of December 1st, I am beginning the bump and repost my traditional Christmas recipes, while adding some new ones. Look out - HiHo's famous Bourbon Balls are at the top of the list!

This was another one of HiHo's Christmas Eve dishes, for which she doubled the recipe. The only problem is I abhor mushrooms so if there was ever a place where these sandwiches touched one of the Spinach dip sandwiches I would not touch them. Regardless, I know many people LOVED these little buggers, therefore I shall share it will my sister and I run very quickly in the other direction! The Pepperidge Farm bread is becoming increasingly difficult to find. If you can not find the thin bread, gently press or use a rolling pin to roll the slices thin.


Ingredients
1 pound mushrooms
1 slice of onion
4 Tablespoons butter
2 Tablespoons flour
1/2 teaspoon salt
4 teaspoons thick cream
parsley (written in in HiHo's handwriting)

Process

1. Chop mushrooms and onion finely and saute slowly in butter.
   
2. When tender, sprinkle them with flour and salt and cook a little longer.
   
3. Add the cream and stir until nicely thickened.
   
4. Season to taste.
   
5. Spread on thinly sliced bread. HiHo used Pepperidge Farm Thin breads and also cut the crusts off.
   
6. Place under broiler and cover with another slice of bread.
   
7. Cut into small rectangles or triangles.
   
8. Toast gently on both sides.
   

Jenny's Easier to Roll-out Pie Crust

This dough has great consistency, is easier to roll out, and still has that buttery flavor we all love.

Ingredients

2 and 1/2 cups flour

1 teaspoon salt

1 teaspoon sugar

1 stick of butter

1/2 cup Crisco

1/4 to 1/2 cup ice water

Process

1. In order, add ingredients one at a time to a food processor on pulse.
2. Use immediately or save for later. This recipe is best when making many pie crusts.
   

Pumpkin Butter

A friend of mine gave me this recipe and it is from All Recipes. com
Please note it can not be canned, as pumpkin is not an acid fruit.
So please refrigerate or freeze.
Here's the link: Pumpkin Butter

Ingredients

• 1 (29 ounce) can pumpkin puree
• 3/4 cup apple juice
• 2 teaspoons ground ginger
• 1/2 teaspoon ground cloves
• 1 1/2 cups white sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg

Directions

1. Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.
2. Transfer to sterile containers and chill in the refrigerator until serving.

Dehydrated Apple Slices

No recipe required!

Just peel

core

and slice your apples.

Put them in single layers

in a food dehydrator

and have at it!

Marion's Apple Butter

This recipe is from Preserving the Harvest by Carol Costenbader. I made it last night using the oven method. I also used the smallest amount of sugar and it worked fine! Next time I will try it in my slow cooker - just need to decide on high vs. low.
This is YUMMY!!!

Ingredients
10 large tart apples (about 5 lbs)
2 cups apple cider
3-5 cups sugar
3/4 tsp. ground cloves
1/2 tsp ground all-spice
3 tsp. ground cinnamon
1/2 tsp. ground nutmeg

1. Process
2. Wash, core & quarter apples.
   
3. Combine apples and cider in oven safe pot on top of stove.
   
4. Cook slowly in cider until tender.
   
5. Blend in a food processor or run through a food mill.
   
6. Return apples to pot.
   
7. Add sugar and spices and stir to combine.
   
8. 
9. Cook in 350°F oven or slow cooker 6-8 hours, stirring often. Test for desired thickness by spooning mixture onto a cold plate. If no liquid oozes around edges, it is thick enough. Ladle into jars. Process 10 minutes or freeze.

Dal

Dal is an Indian dish made of savory lentils.

Ingredients
3 cups water
1 cup dried lentils
1 teaspoon salt
1 teaspoon turmeric
1 medium onion, finely chopped,
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
2 Tablespoons oil


Process

1. Heat water and lentils in a pot and bring to a boil.
   
2. Stir in salt and turmeric.
   
3. Cover and simmer about 30 minutes until tender.
   
4. In the mean time in a separate frying pan, stir in remaining ingredients and cook until onion is tender.
   
5. Add this mixture to the lentils, stir, and cook until thickened (about 20 to 30 minutes).
   

Mexican Meat Pie

This is quick and simple and loved by the kids!
Ingredients
1 Pie shell
1 egg
1 lb ground beef or turkey
7 oz. whole kernel corn
1.2 cup soda crackers
1/2 cup chili sauce
2 Tablespoons pepper flakes or fresh green pepper
1 Tablespoon onion
1.2 teaspoon oregano
for cheese mixture topping.
1 egg beaten
2 Tablespoon milk
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire
1 cup shredded cheddar cheese
dash of cayenne pepper

Process

1. Preheat oven to 425 degrees.
   
2. Mix all ingredients together in a bowl.
   
3. Transfer into pie shell and press into dish and put in preheated oven.
   
4. While pie is baking, prepare cheese mixture for the topping.
   
5. Bake in oven for 20 to 25 minutes.
   
6. Top with cheese mixture and bake another 5 minutes. Feel free to garnish with a few olives too.

Boys Apple Butter

I named this recipe this afternoon when the middle school boys helped me make it after school. One helped cut and core the apples, the other helped me peel them. They were both responsible for running the food mill too. We had fun and they learned a lot. I fully support teaching boys to be more domestic in the kitchen!
Feel free to 1/2 this recipe if you would like.

Ingredients
32 apples - peeled, cored and quartered
4 cups water
8 cups sugar
4 teaspoons cinnamon
1 teaspoon clove powder


Process

1. Wash, peel, core and quarter apples.
2. Place in stock pot with water and bring to a boil.
   
3. Boil until apples are soft but not liquid.
   
4. Run apples through the food mill and return to the pot.
5. Add the sugar and spices and heat, stirring frequently as mixture thickens.
   
6. Cook until thick enough to round up on a spoon.
   
7. Ladle hot butter into hot jars, leaving 1/4 inch head space and remove air bubbles.
   
8. Adjust caps and process for 10 minutes in a boiling water canner.

Homemade Carrot Soup

This recipe was made from the "bruised" carrots we harvested that would not be safe to store long term. I had intended to make a type of parsnip soup from the woody white carrots we ended up with but it will have to wait. I made this soup from quite a colorful group of carrots don't you think?




























Ingredients

4 cups variety of carrots - peeled and chopped
2 Tablespoons oil
2 teaspoons ground cumin
1/2 cup heavy cream
1 Tablespoon lemon juice
and
6 cups stock




















Process
1. In a large pot, heat oil and cumin until aromatic.
2. Stir in carrots and stock.
3. Bring to a boil.
4. Cover and boil for 10 minutes.
5. Uncover, reduce heat and simmer until carrots are tender (about 20 to 30 minutes)
See how colorful my carrots made this soup!?















6. In small batches, transfer soup to blender and blend until smooth.
7. Return to stockpot and heat.
8. Stir in heavy cream and lemon juice. Season with salt and pepper to taste.

Serve as a side dish for dinner. Serves 6.

A Halloween Cake

My husband laughed at me for making this cake for Halloween. Why on earth would I make a sugar filled cake and then cover it with frosting and more candy? Because I love Halloween and my kids are awesome and I like to spoil them every now and again. Did I really just say that?
Anyway, I made a simple chocolate sheet cake from one of Lovina Eicher's recipes. I then took some butter cream frosting that was left over from my carrot cake muffins, and smothered my sheet cake in it. I then used Reese's pieces to decorate the top, reserving just the brown ones for spelling out Happy Halloween. I am sure you could make the same cake with different words and have it work prefectly for a Thanksgiving dinner! The strange thing is though, that the words are FAR easier to read in the picture than they are in person. Anyone know why? This cake is so good that my kids chose it for dessert tonight as an alternative to candy. Go kids! Enjoy!

Ingredients
For the cake:
2 cups all purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1/2 cup butter
1 cup water
1/4 cup unsweetened cocoa
2 large eggs beaten
1/2 cup sour cream
1/2 cup milk
1 teaspoon vanilla extract
For the icing:
1/2 cup butter
1/2 cup shortening
1 Tablespoon vanilla extract
3 cups confectioners sugar
2 table spoons milk

Reese's Pieces for the lettering.
Process
To make the cake

1. Preheat oven to 350 degrees.
2. Grease a 10 by 15 inch pan, or more than one if you have smaller pans
3. In a large bowl, combine flour, sugar, baking soda, and salt.
   
4. Stir with a whisk to blend.
   
5. In a medium saucepan over medium heat, melt the butter.
   
6. When butter is melted add the water and cocoa.
   
7. Bring saucepan mixture to a boil.
   
8. Add the hot mixture to the large bowl of flour and stir well to combine.
   
9. Add the eggs and beat well.
   
10. Add the sour cream and mix.
    
11. Add the milk and vanilla and stir until completely mixed.
    
12. Turn into greased pan and bake 25 to 30 minutes or until a took pick inserted in the middle comes out clean.
    

To make the icing

1. Cream the bitter and shortening with an electric mixer.
   
2. Add the vanilla.
   
3. Gradually add the sugar, 1/2 a cup at a time, beating well on medium speed.
   
4. Scrape the sides and bottom of the bowl. When all sugar is in, icing may appear dry.
5. Add milk and beat at medium speed until light and fluffy.
   
6. Yields about 3 cups.
   

When cake is completely cool, ice and decorate as you wish.

Fresh Brussell Sprouts

Ingredients
Fresh Brussell Sprouts
olive oil
minced garlic
pats of butter
lemon juice

Process
1. Preheat oven to 400 degrees.
2. Pick your Brussell sprouts while they are still small.
These tasty little bundles are shown inside of an old Country Crock butter tub.












3. Trim them. Cut the nub of the stem off allowing the outer leaves to fall off, leaving the tight inside bundle for you to work with.
Here is a before and after picture of my trimming:















4. Place trimmed Brussell sprouts in a single layer in a glass baking dish.
5. Toss your Brussel sprouts with olive oil, minced garlic and a couple of tablespoons of butter cut into pats or dabs.






















6. Put in oven and stir every five minutes.
7. When Brussell sprouts begin to brown, toss with 1 or 2 tablespoons lemon juice and cook for 5 more minutes.
8. Remove from oven and enjoy!

Meatloaf in a Pinch

One day last week I had my schedule suddenly crunch on me and I had to come up with dinner in a jiffy. This picture shows the meatloaf cooking in a crock pot because that's where it started. Soon after putting it in the crock pot I realized that that wasn't fast enough, so I removed it, put it into two loaf pans, and cooked it at 350 degrees until done.

Ingredients
2 pounds ground beef
1 pound ground pork
1 can French Onion soup
one egg
1 cup stove top
2 un-greased loaf pans
ketchup, chili sauce, or A1 sauce for glaze (optional)

Process

1. Preheat oven to 350
2. Put all ingredients in a bowl and stir until well combined.
   
3. Divide mixture between to loaf pans and place in oven.
   
4. Cook for about 30 minutes until cooked through and pulling away from pan. In last 5 minutes you can brush the top with the glaze if you so wish.
   
5. Enjoy with a side of mashed potatoes and a tossed salad.
   

P.S. My favorite is the sandwiches the next day - meatloaf on bread with mayo and chili sauce and even some left over mashed potatoes if there are any!

Chicken in Chipolte con Adobo

Erin asked me for this recipe the other day, but I think it originated with her brother Matthew. I can't find my copy of the recipe, but this one (thanks to my MB) comes the closest to what I remember!
Chicken in Chipotle with Adobo
Ingredients

1 cup Chipotle Peppers En Adobo Sauce (half my recipe for it)
4 pounds boned and skinned chicken breasts

Directions

In a large teflon pan that has a lid, brown chicken briefly, you will need to do a couple shifts in the pan. Then tuck all breasts in the pan and arrange the cooked peppers and sauce on top of the meat, and cover to cook relatively low for around 40 minutes. Rearrange/stir after 20 minutes. Meat will be done when it starts giving off juice. Try not to overcook white meat.

Makes 16 4 ounce servings. It is great cold and sliced up in sandwiches too. Freeze single breasts in ziplock sandwich bags for future meals!

Number of Servings: 16

Highland RIdge Apple Crisp

This recipe comes from Baby's preschool. It is uber yummy! it has become a daily book end - we have it for breakfast AND dessert!

Ingredients
4 (or more) peeled, cored and sliced apples
3/4 cup all-purpose flour
3/4 cup (or more) packed brown sugar
1/2 cup (or more) oats
1 and 1/2 teaspoon ground cinnamon
1/2 cup softened butter

Process

1. Preheat oven to 375 degrees
2. Spread the apples in an un-greased 8 x 10 baking pan
3. Mix remaining ingredients with a fork and spread over apples
4. Bake uncovered for about 30 minutes or until the topping is golden brown and the apples are tender.
   
5. Let cool for 5 minutes and then serve in a bowl with a healthy serving of vanilla ice cream over it.
   

Chicken with Cranberry Compote

Ingredients
4 boneless skinless chicken breasts
2 Tablespoons lemon juice
2 Tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup dried cranberries
1 cup boiling water
2 Tablespoons butter
1/2 cup chopped celery
1/4 cup red onion, diced
1/2 cup tart apple, chopped
1/4 cup cranberry juice
3 Tablespoons apple juice
1 Tablespoon red wine vinegar
1/4 teaspoon ground coriander
1/8 teaspoon allspice.

Process

1. Combine first 5 ingredients, soak for 15 minutes, drain and then cook.
2. Soak the cranberries in the boiling water for 15 minutes.
3. In skillet over medium heat, melt butter.
4. Add celery and onion to butter and saute.
5. Add apple and cranberries and stir.
6. Add juices and vinegar and cook until the liquid is reduced by half.
7. Add coriander and ground allspice. This makes the compost.
8. After chicken is cooked, serve it topped with the compote.

Baked Rice

For those of us who can be a bit "rice shy" after getting it stuck to a pan or two, try this simple, low maintenance and fool proof recipe for some really yummy rice!

Ingredients
2 cups rice
2 and 1/2 cups stock
1 and 1/2 Tablespoons finely chopped onion
1 and 1/2 Tablespoons finely chopped celery
1 and 1/2 Tablespoons finely chopped green pepper
1 and 1/2 Tablespoons unsalted butter
1/2 teaspoon salt
1/8 teaspoon garlic powder
pinch of pepper

Process

1. Preheat oven to 350 degrees
2. In a 5 x 9 pan, combine all ingredients and mix well.
3. Seal pan with aluminium foil.
4. Bake for 1 hour and 10 minutes.

Broccoli Salad

In a medium bowl, combine the following ingredients:

1 to 2 head broccoli, cut into small flowers
1/3 pound bacon cooked (crispy)
1/2 pound raisins
1 cup mayo
1/2 cup sugar
1 Tablespoon raspberry vinegar

Potato Quiche

Ingredients
9” pastry shell (many recipes on blog)
2 cups mashed potatoes
1/2 cup light cream
1 Tablespoon butter
3/4 cup cottage cheese
1/2 cup sour cream
2 eggs
1/2 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon cayenne
1/8 teaspoon black pepper
1 and 1/2 cup shredded swiss cheese
4 cups onions.

Process

1. Preheat oven to 375 or 400 degrees.
2. Combine potaotes, cream and butter.
3. Combine cottage cheese, sour cream, eggs and spices and beat until smooth.
4. Stir in potato mixture.
5. Add swiss cheese and onion.
6. Put ingredients into pie shell and bake for 35 to 40 minutes.
7. Let stand 10 to 15 minutes before serving.

Spinach Lasagna

Ingredients
at least 10 lasagna noodles
2 packages (10 ounces) frozen chopped spinach, thawed and drained
1/2 cup chopped onion
1 Tablespoon oil
1 cup or more grated carrots
1 can (15oz) tomato sauce
1 can (6oz) tomato paste
1/2 cup chopped olives
1 and 1/2 teaspoons dried oregano
2 cups cottage cheese
1 pound Monterrey Jack cheese
1/4 cup Parmesan cheese

Process

1. Preheat oven to 375 degrees.
2. Cook noodles and drain.
3. Grease a 13 x 9 baking dish.
4. Put a layer of noodles into dish.
5. In a frying pan, saute onions.
6. Add carrots and mushrooms and cook until tender.
7. Stir in tomato sauce, paste, olives and oregano.
8. Layer cottage cheese over noodles.
9. Layer spinach over cheese.
10. Layer sauce over spinach.
11. Layer 1/3 Monterrey Jack cheese.
12. Repeat and place remaining cheese over top.
13. Bake for 30 minutes.

Pizza Night

First you make your dough in a dough machine then you just follow the steps along the way. It really is quite easy... you just need to keep practicing and reinventing your toppings!





































































































































The toppings in these pizzas, in order, are:
crumbled goat meat sausage with sauce and cheese
Sliced potatoes with cheese
And pesto and potato with cheese.

Baba’s Apple Surprise

Ingredients
Apples
several cups water
several cups sugar
whipped cream
cream cheese

Process

1. Peel but don’t core apples.
2. Prepare a rich syrup with equal parts sugar and water and cook 5 minutes.
3. Simmer apples in syrup until they are translucent and then remove and chill.
4. Add 2 Tablespoons grated orange rind to each cup of syrup. Simmer several minutes and then cool.
5. Whip cream. Rice the cream cheese and add to whipped cream.
6. When ready to serve, spoon syrup over chilled apples.
7. Serve with cheesy whipped cream

Apple Rum Duff

A recipe from HiHo that serves 6 to 8.
Ingredients
2 cups chunky applesauce
1/4 cup sugar
3 Tablespoons Rum
1 Tablespoon grated orange rind
2 cups broken ginger snaps
1/2 cup heavy cream, whipped
Chopped pistachios and raspberries for garnish

Process

1. Combine applesauce, sugar, rum, orange rind and gingersnaps.
2. Stir until well mixed and chill.
3. Just before serving fold in whipped cream.
4. Put mixture into sherbet glasses and sprinkle with chopped nuts.

HiHo’s Apple Cake

Ingredients
2 teaspoons cinnamon
5 Tablespoons sugar
5 DELICIOUS apples; peeled, cored and sliced
3 cups flour
3 cups sugar
3 teaspoons baking soda
4 eggs
1 cup Wesson oil
1 teaspoon salt
Juice of one orange
2.5 Teaspoons vanilla

Process
1. Preheat oven to 350
2. Mix first three ingredients in large bowl and set aside.
3. In another bowl, mix remaining ingredients and beat 5 minutes.
4. Grease and flour pan.
5. Pour into tube pan by layers, first batter then apples then batter and finally apples.
6. Bake in oven for 1 and 1/2 hours

Mulled Cider

This is an adult version of the classic warm drink and proportions make enough to serve a large number of people.
Ingredients
2 gallons fresh cider
2 whole lemons, sliced
2 whole oranges, sliced
10 whole cloves
1 box cinnamon sticks
1 Tablespoon cinnamon
1 Tablespoon nutmeg
2 cups light rum

Process

1. Pour cider in a large cooking pot.
   
2. Add all remaining ingredients to the pot and stir well.
   
3. Heat until it boils and serve in mugs, straining if wanted.
   

Bacon, Cabbage and Apples

This is some awesome fall comfort food.
Ingredients
3 bacon slices cut into 2 inch pieces
1 small head red cabbage, coarsely cut
3 tart apples cut into small pieces
1/4 cup vinegar mixed with 1/4 cup water
1 Tablespoons brown sugar
2 whole cloves
Salt and pepper

Process

1. Preheat oven 350.
2. Saute bacon briefly
3. Add chopped cabbage and apple pieces.
4. Stir in bacon drippings for a minute and then transfer to a greased casserole dish.
5. Mix and add remaining ingredients.
6. Cover tightly and cook slowly for one hour in the oven.
7. Serve with tossed salad and rye bread.

Apple Cheese Pie

This recipe came from Mrs. Brickman! I like that this recipe that uses cheese in place of pastry!
Ingredients
5 large tart apples - peeled and cored
1 teaspoon of lemon juice
1/2 teaspoon cinnamon
3/4 cup sugar
1/8 teaspoon salt
1/2 cup flour
4 Tablespoons butter - melted
1 cup grated cheddar cheese

Process

1. Preheat oven to 350 degrees.
2. Melt butter and let cool slightly.
3. Arrange sliced apples in a greased pie pan.
4. Sprinkle with lemon juice and 1/4 cup sugar.
5. Mix remaining ingredients and then mix with melted butter to form coarse crumbs.
6. Cover apples with this mixture and bake in oven for 40 minutes.