Brunch, shall we?

 So, the bridal brunch was fun.  The bride loved her runner and bunting.  We had loads of good food.  Although, I just thought I'd share a couple of great links here...

I served my picnic chicken, I forgot to take a snap of that one.  Delicous, easy, and warms up great for leftovers or serves nice cold.  You can find the recipe here at Taste of Home.

Some of the sides were: 

 Spicy Pasta Salad from Pioneer Woman

Maple Pecan Coleslaw from The Cottage Home.  I made this with my friends special homemade maple syrup.  Delicious. 

and these bad boys went with us to the spa....

Smores Cake in a Jar by How Sweet it Is

They are best warm, but you can make them early and nuke them for 20 seconds.  Delicious.  I used 6 jam jars (8 ounces) instead of her 4 pint jars.  It was just the right portion of cake.

Easy Peruvian Roasted Chicken Recipe

This is an easy to make recipe that is always a big hit with the guys in my house. I love it, too.

Ingredients:

6-8 pieces of chicken with skin and bone (I doubled this recipe when I made it this time.)
2 tsp oregano
1 tsp grated ginger
1 tsp ground cumin
1/2 tsp paprika
6 cloves of garlic chopped
1/2 c white wine vinegar or apple cider vinegar (I used the second this time)
kosher salt and pepper

Mix all ingredients in a large ziploc bag. Marinade the chicken for at least 4 hours (I like to do it for the entire day).

Place the chicken in a sprayed cassrole dish. Bake at 400 degrees for about 40 minutes. (I use a thermometer to tell when it is done). Do not cover. Discard the marinade.

My guys fight over the drumsticks, so that is all I make anymore. You can use any piece of chicken.

Sorry....forgot to take a picture of the finished chicken. LOL. You have to be quick around here.

I think you will like this dish though. I usually serve it with this orzo recipe and some roasted zucchini. Delicious. It is everyone's favorite side.

Squashin' the Resistance to Squash

Have you met my friend, the spaghetti squash?  This oblong yellow squash can be found in your local supermarket.  Here's the easiest way to make this delicious squash:

First, I put the entire squash into the microwave for 2 minutes, to soften the skin to cut.  Then slit it down the middle.  It kind of reminds me of a pumpkin on the inside.  Scoop the seeds out. 

Then get a cassrole dish out, put a 1/4 c of water in the bottom.  Flip your squash upside down (so the inside is in the water) and cover it with saran wrap.  Put in the microwave and cook for 7-10 minutes.  I usually take the other half of the squash and wrap it in saran wrap, refrigerate it, and enjoy it another day.

Take a fork, and put it into the flesh and pull...the "spaghetti"  will form and then you can plate it up.

I like to salt, pepper, and put a little spaghetti sauce and parm cheese sprinkled on top.  Some people like it with butter and cheese. 

 

Cookie Recipe- you could eat the whole pan

I had to make a snack to send into Buddy's classroom.  Hmm.  What to make?  Well, I have a feeling most first graders like chocolate chip cookies.  So, I whipped up a big batch of my friend Esther's chocolate chip bar cookies.  Let's all say hello to Esther.....she sometimes visits me here in blogland.  :)  Hi, Esther!!  Esther is the sweetest.  Maybe sometime she'll let me pass along her sugar cookie recipe to you....delicious!

I normally make these in 2 pizza pans as it calls for, but for little hands I thought bars would be better.  These are the softest, bestest (yup, I am going to throw out the non-existent word) cookie in the world, mostly thanks to the cream cheese.  My mom would make me these cookies and ship them in a pizza box to me at college...they were always a huge hit.  In fact, I think she even sent the second cookie a time or two to the boys next door.  It ships well and the cream cheese keeps them soft for days if tightly wrapped.  You could even pipe on a message if you wanted it for a special event like they do in the mall cookie shops.  Anyway, here is the recipe for the cookies. 

Esther's Pizza Chocolate Chip Cookies

1 c butter softened
3/4 c brown sugar
3/4 c sugar
1 package cream cheese- 8 ounces
1 tsp vanilla
2 eggs
2 1/4 c flour
1 tsp baking soda
1/4 tsp salt
1 package of Nestle semisweet chocolate chips
1 c chopped walnuts optional (I did not use these)

Preheat oven to 375 degrees.  Lightly grease 2 pizza pans (or 1 large cookie sheet).  Cream butter, sugars, cream cheese, vanilla, and eggs.  Combine flour, salt, and soda in separate bowl.  Add to cream mixture slowly.  Stir in chips and nuts.  Divide dough evenly in half and spread on each pizza pan.  Bake 20-25 minutes or until lightly brown around edges.  Cool completely in pans on wire racks.  Cut slim wedges with your pizza cutter.  

Happy baking!  Kris

Three Bean Chili

Since it is cold enough here to freeze your nose hairs, I decided to make this favorite chili of mine.  It all goes back to when I was a senior in high school.  I attended this really cool summer camp on Lake Michigan with campers from all over the world.  It was a neat experience, let me tell you.  (I still have one special friend who I still send Christmas cards to.)  But typical of Michigan, mother nature decided to throw in a week of fallish weather.  Since I hadn't packed too many warm items to wear, I hit the soup bar almost every day.  They had a vegetarian 3 Bean Chili with zucchini in that I really, really liked. 

Years later, I was flipping through a Family Circle magazine and came across a similar recipe.  BTW, found this picture on the Internet since I forgot to take my own...we are going to call it close enough!  LOL

Here is my version of that:

3 Bean Chili

1 can red kidney beans, drained and rinsed

1 can black beans,drained and rinsed

1 can northern beans, drained and rinsed

2 cans (28 ounces each) of petite diced tomatoes

1/4 c ketchup

2 diced zucchini, small

1 diced onion, medium

2 sweet bell peppers, chopped

2 garlic cloves, chopped

2 TBSP chili powder, 3 if you like it hot

1 TBSP EVOO

1/2 tsp oregano

Cheddar cheese and sour cream for garnish

In a large stock pot, saute olive oil, garlic, chili powder, and onions for 3 minutes.  Add peppers and zucchini and continue to saute for 5 minutes.  Stir in tomatoes, ketchup, and oregano.  Cook for 8 minutes over medium heat.  Stir in the beans.  Cover pot and cook for 3 minutes.  Garnish if desired. 

***********

If you are by chance following the NEW Weight Watchers Points Plus program, it is 8 points for 2 and 1/2 ladles of this soup, without the garnish. 



A yummy dessert recipe- EASY

I swear that I have posted this recipe before, but as I am unable to find it I will repost it.  This is a MUST make for any gathering.  Everyone always requests it.  They think it takes me hours, but it is quite simple.  And best of all, it is delicious. 

 Chocolate Raspberry Triffle


Gather your supplies:

1 brownie mix (9X13)

1 small box instant white chocolate pudding mix

1 small box instant cheesecake pudding mix

2 1/2 c milk

1 cool whip (8 ounces)

1 container raspberries for garnish (optional- may substitute heath crumbles instead)

Make your brownie mix according to the box.  Cool.  Cut into 1 inch cubes. 

In a mixing bowl, beat the puddings and milk for 2 minutes on low.  Fold in the cool whip.

Find yourself a pretty bowl.  My bowl probably measures 10 -12 inches across the top, if that gives you an idea of the size.

Layer a bit less then half of the brownies in the bottom of the bowl.  It really depends on the size of your bowl, you may end up using more  (I usually end up with a handful of brownies leftover, you may not).  Top with half of the pudding mixture.  Repeat. 

Garnish with berries and chill for at least 4 hours prior to serving. 

There is just something about the combination of the 2 pudding mixes and cool whip that gives this dessert a really rich flavor.

Don't forget to enter the drawing if you haven't!  :)

Charming Girls Holiday Traditions

OOPSIE-  I had to correct the recipe...sorry I forgot the eggs!

Kelly asked us to share on the theme:  Holiday Traditions. 

Food seems to be a pretty big holiday tradition in my family.  I love to bake.  Often when I am stressed, I head to the kitchen.  :)  Obviously, my husband doesn't mind to see me frazzled.  LOL. 

This is a recipe passed to me by a friend, that is always a hit in the fall: 

PUMPKIN CAKE

Cake Ingredients:
4 eggs
1 c Crisco
2 c sugar
2 c flour
2 tsp cinnamon
2 tsp baking soda
1/2 tsp salt
2 c canned pumpkin

Preheat your oven to 350 degrees.  Mix your eggs, crisco, sugar, and flour.  Add cinnamon, soda, and salt, and then fold in your pumpkin.  Pour into a greased and floured bundt pan. Bake for 55 minutes and allow to cool.

Frosting Ingredients: 
1 lb confectioners sugar
2 oz. cream cheese, softened
1 stick margarine, softened
1 tsp vanilla

Beat cream cheese, margarine, and vanilla together until creamy.  Add sugar.  If frosting is too stiff, add small amount of milk until desired consistency.  Frost cooled cake.  Refrigerate.
********

Now my dad and husband really like this pumpkin cake roll that my mom makes. 

PUMPKIN  CAKE ROLL

Beat 3 eggs on high speed of mixer for 5 minutes; gradually beat in 1 c of granulated sugar.  Stir in 2/3 c of pumpkin and 1 tsp of lemon juice.  Separately, stir together 3/4 c of flour, 1 tsp baking powder, 2 tsp of cinnamon, 1 tsp of ginger, 1/2 tsp nutmeg, and a 1/2 tsp of salt.  Gently fold into the pumpkin.  Spread in a greased and floured 15 X 10 X 1 pan.  Top with 1 c finely chopped walnuts.  Bake at 375 degrees for 15 minutes.  Turn out on a kitchen towel sprinkled with powdered sugar.  Starting at one end, roll towel and cake together into a log to cool.  When cool, unroll.  For filling, combine 1 c powdered sugar, two 3-ounce packages cream cheese, 4 TBSP butter or margarine, and 1/2 tsp vanilla.  Beat until smooth.  Spread over cake, and re-roll.  Refrigerate.


Enjoy....

Orzo Salad Recipe

This recipe and picture were passed onto me from my friend, Lindsay.  This salad is delicious, and tastes great for several days after making it.  It would be great for any occassion, even a potluck.

Summer Orzo Salad with Tomatoes, Feta and Green Onions
From Pittsburgh Magazine, May 2009

1/4 cup red wine vinegar

2 Tbsp fresh lemon juice

1 tsp honey

1 tsp Dijon mustard

1/2 cup olive oil

Whisk above together to make vinaigrette, set aside.

Cook one box of orzo pasta according to directions on box.

Drain and cool by running cold water over the pasta.

Add vinaigrette; toss to coat.

Add the following:

2 cups halved grape tomatoes

1 1/2 cups crumbled Feta cheese

1 bunch chopped green onions

1 Tbsp chopped fresh thyme

1/4 tsp salt

1/8 tsp fresh ground black pepper

Toss all above ingredients.

(optional) Lightly toast 1/2 cup of pine nuts and toss with the orzo just before serving at room temperature.

Double Crunchy Rhubarb Crisp

Dandelion's Double Crunchy Rhubarb Crisp

Preheat oven to 350 degrees.

Ingredients:

Crust and Topping-
1 1/2 c light brown sugar
1 1/2 c flour
1 1/4 c rolled oats
1 1/2 tsp cinnamon
3/4 c melted margarine

Filling-
4 c chopped rhubarb
1 c sugar
2 TBSP cornstarch
1 c water
1 tsp vanilla

In a mixing bowl, combine all crust ingredients.  Mix until crumbly.  Press about 1/3 of the mixture into the bottom of a sprayed 8-inch square baking dish.  Place your rhubarb on top of the mixture.  On the stove top in a medium saucepan, bring the rest of the filling to a light boil until the mixture turns clear.  Stir constantly with a whisk.  Pour over rhubarb.  Crumble the rest of the topping on top.  Bake for 45-55 minutes or until topping is golden and the mixture is bubbly.

.......
In the summer, I often buy lots of rhubarb.  I clean it, chop it, put 4 cups into a freezer bag and freeze it.  Then I can have crisp anytime I want by just letting it thaw and draining it.

Shout out to Jen....don't those terrific potholders you made me really compliment my retro baking dish?