Thursday, October 30, 2008

Pecan Squares

Candace this one is for you! This recipe is from Ina Garten from the Food Network.


Crust:

1 1/4 pounds unsalted butter, room temperature
3/4 cup granulated sugar
3 extra-large eggs
3/4 teaspoon pure vanilla extract
4 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Topping:
1 pound unsalted butter
1 cup honey
3 cups light brown sugar, packed
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1/4 cup heavy cream
2 pounds pecans, coarsely chopped
Preheat the oven to 350 degrees F.
For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.
For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and either serve or dip into chocolate ganache.

Ganache:
1/2 cup heavy cream
8 ounces good semisweet chocolate chips

For the ganache, cook the heavy cream and chocolate chips in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. You may want to double this for all the bars.

Thursday, October 23, 2008

Lasagna swirls

This is a fun spin on lasagna. I thought it was yummy.

1 box lasagna noodles
2-10 oz. packages frozen chopped spinach, thawed & well drained (I only used 1 bag)
1 pound ricotta cheese
1 cup grated parmesan cheese, divided
8 oz. cream cheese, softened
8 oz. mozzarella cheese, grated
1 tsp. salt
pepper to taste (I used red pepper, more Italianie)

Light tomato sauce
1 large yellow onion, chopped
2 cloves fresh garlic, minced
2-12 oz. cans petite diced tomatoes
16 oz. tomato sauce
2 TBSP sugar
2 TBSP olive oil
2 tsp. sweet basil
1/2 tsp. Italian herb seasoning
salt & pepper to taste

Preheat oven to 375 degrees.

Prepare pasta according to box directions. Set aside. Beat together ricotta, 1/2 cup parmesan, spinach, cream cheese, mozzarella, salt & pepper. Set aside.
To prepare sauce, saute` onion & garlic in olive oil in a large skillet over medium heat until onion is translucent. Careful not to burn the garlic. Add remaining ingredients and simmer on low for 15 minutes.
Lay out each noodle & spread about 2 TBSP filling on each. Roll up like a jelly roll. Place into a 11x14 pan. Pour sauce over rolls & sprinkle with remaining 1/2 cup parmesan cheese. Loosely cover with foil & bake for 30-40 minutes.

Wednesday, October 22, 2008

Lemon Bars

These are my Favorite. When I make these we eat the whole batch in a day. So I have to make a small one. Also I usually have all the ingredients so it makes an easy, inexpensive, and fast dessert.

Ingredients

Crust:
½ cup Butter
¼ cup Powdered Sugar
1 cup Flour
1/2 tsp. Salt

Filling:
2 Eggs
2 Tbsp. Flour
2 Tbsp. Lemon Juice
1 cup Sugar
Rind of ½ Lemon

Directions;
Mix together dry ingredients in crust. Then cut in butter until pea size (it'll seem flakey but I promise it'll stick together). Press into glass baking dish. Bake at 350° for 10-12 minutes. Watch closely. Blend filling ingredients in a blender. Pour over crust. (Usually I'll make the filling while the crust is cooking and once the crust comes out I pour the filling over the crust and stick it back in the oven.) Bake at 350° for 20-25 minutes; watch closely. You want the top to be lightly browned.

**FYI: This recipe supposedly makes a 9"X13" pan but they are extremely thin. I always make this recipe in a 8"X8" because I like mine thicker.

Friday, October 17, 2008

Tomato Basil Soup

Speaking of inexpensive food storage meals, this soup is really good. So much better than canned. I like to make this with grilled cheese sandwiches. Also, I got this recipe from Thanksgiving Point

1 T extra virgin olive oil
1 large medium diced yellow onion
4 cloves chopped garlic
2 two pound cans of diced or whole tomatoes (Can also use Italian blend)
1 small can tomato paste
2 c water or chicken stock
1-2 c whipping cream (optional)
½ c fresh basil (or 2 T dried basil)
Kosher salt and fresh ground pepper

Method:
Sauté onion in olive oil on high heat until translucent (about five minutes). Add garlic and tomatoes with juice. Add tomato paste. Add water and bring to a boil, reduce heat to a simmer for 10 minutes.At this point it should be chunky and starting to thicken up. Remove from heat and puree in blender in half batches. You can also use a stick blender and puree the whole batch.Return to a low heat and add cream and fresh basil. Bring back to a boil for three minutes. Add seasoning to taste. Serve.

Yield: About 8 cups (this seriously makes a ton. When I first made this I made the whole recipe and Jared and I ate it for FOUR days and I still ended up throwing some out.

Thursday, October 9, 2008

Black Bean Soup

John and I are really trying to cut down our grocery bill. Here is another cheap and easy meal. Also a great food storage meal.

1 medium onion chopped
1 Tbsp. cumin
1 Tbsp. Vegetable oil
3 (16oz.) cans black beans (undrained)
1 (14 1/2 oz.) can chicken broth
3 c. medium or hot chuncky salsa (next time I make it I'm going to use mild, a little too spicey for me)
Juice and grated peel of 1 lime

Cook onion and cumin in oil (use a large pot) over medium heat until onion is tender. Removed from heat. Puree 2 cans beans and their liquid with the chicken broth. Add to pot. Stir in remaining beans, salsa, and lime jice and peel. Bring to a boil; reduce to low heat. Simmer about 30 mintues. I topped it with grated cheese, sour cream, fresh cilantro and crushed tortilla chips

Rhodes Calzones

Well, fine! I guess I'll post then. Since were talking about Rhodes rolls. This is also a recipe that I made up myself and I thought it turned out really yummy.


3/4 cup Ricotta Cheese
1 cup Mozerella cheese
Parmesan cheese to taste
2 cloves garlic
5-6 leaves fresh basil (I have basil coming out of my ears from my garden, wish I could share with you. I'll be sad when it's all gone.)
1 medium tomato, chopped
1 tsp. olive oil
Salt and pepper to taste

Combine all ingredients.

3 hours before making dinner take out desired amount of rolls. Above recipe makes about 8-10 calzones and you need 2 rolls per calzone. When you are ready to assemble: roll out the rolls until nice and thin, put cheese mixture on top of one and add another rolled out roll and squish sides together. Brush tops with melted butter. Bake and 375 degrees for 15-20 minutes or until tops are nice and golden.

My kids loved these inventions. They wanted more than I had. They liked to dip it into pizza or spaghetti sauce.

Monday, October 6, 2008

Kneaders Pumpkin Chocolate Chip Cookies

INGREDIENTS
1 cup brown sugar
½ cup granulated sugar
1 cup butter softened
2 eggs
1 15 oz can pumpkin
2 cups flour
1 Tbs baking powder
2 tsp cinnamon
½ tsp nutmeg
½ tsp salt
1/8 tsp ginger
2 cups semi sweet chocolate chips

In a medium bowl, combine sugar, eggs, butter and pumpkin.Cream together until color lightens. (Cream well before adding flour)Scrape down the bowl - mix for 1 more minute.Add flour, baking powder, spices and salt. Mix until incorporated.Stir in chocolate chips by hand.Using an ice cream scoop, scoop out cookie dough, onto baking pan lined with parchment paper.Bake 400 for 12-15 minutes or until light golden brown on outside edges.

Spinach Pear Salad

This is also a recipe that I made up that was really good!

1 container Baby Spinach
1/2 cup Pistachios, or more
1/2 cup Dried Cranberries, or more
1-2 Pears, sliced
1 container Feta Cheese

Dressing
1/2 cup sugar
1/2 cup red wine vinegar
1 t. salt
1 Tbsp prepared mustard (I used honey mustard but I think dijon would also be good)
1 Tbsp poppy seeds
1/4 cup red onion, finely chopped
3/4 c. oil

Rhodes Orange Rolls

This is a made up recipe by myself but it turned out really good. You really need to try this recipe because no one would ever know you used Rhodes rolls.

Ingredients:
12 Rhodes Rolls
1/2 orange rind, grated
1/2 cup sugar
1/2 cup butter, melted

Frosting:
1/2 cup Butter
1 tsp. Vanilla
1/2 orange rind, grated
Juice from one orange
2 cups powdered sugar

Directions:
Thaw roll dough until balls are still cold but not frozen, about an hour. (I put mine in my warming drawer and it only took 30 minutes.) Roll dough out into about a 9" strip and tie into a loose knot. Dip roll into melted butter and then in sugar/orange rind mixture. Place rolls in glass 9"X13" greased pan and cover with greased plastic wrap. Let rise until double in size, about an hour. Bake at 350 for 15-20 minutes. Frost when almost cooled.