Easy Coffee Cake

I've been meaning to share this wonderful recipe I found for coffee cake. See, I was charged with bringing some sort of baked good to Easter brunch a coup;le weeks ago. My mom (the hostess) doesn't usually eat flour, so it wasn't up her alley,  but she knew it was something we would enjoy. So I went searching for a good recipe, instead of just picking something up at the grocery store.

I found this wonderful recipe at Lil Luna. It was a wonderful coffee cake and everyone agreed that it was delicious. And the other bonus - all the ingredients were things I had on hand! Big win :)

Feel free to click through to Lil Luna for a video and lots of other tips, but here's the basic recipe for your convenience (and mine, when I want to make it again...).


Ingredients:
1 C oil (I used the canola I had left, plus some grapeseed oil)
2 eggs beaten
1 tsp vanilla
1 C milk
1 C sugar
3 C flour
3 tsp baking powder
1/2 t salt
1 1/2 C brown sugar
2 tsp cinnamon
1/2 C butter, melted

Instructions:
1.   Preheat oven to 350 degrees F.
2.   In large mixing bowl, combine oil, eggs, vanilla, and milk together.
3.   In a medium bowl, blend together sugar, flour, baking powder, and salt.
4.   Combine egg mixture with flour mixture. Pour half the batter into a lightly greased 9 x 13 pan.
5.   In a medium bowl, prepare streusel by combining brown sugar and cinnamon.
6.   Sprinkle half of the streusel by on top of the batter. Top with remaining batter and then sprinkle the remaining streusel on top.
7.   Drizzle with melted butter.
8.   Bake, uncovered, at 350 degrees F for 25 - 30 minutes.

Smoked Sausage & Cheesy Rice

I realized almost too late. I tried a new recipe last week that my family enjoyed, and I didn't save it or share it anywhere. Oh noes!!!

Apologies to whoever shared it on their Facebook timeline since I've forgotten who that was..and can't give credit to them. But I did recognize the blog it was from when I did an internet search for 'smoked sausage rice broccoli.' YUM, and thank you, Midnight Baker.

Here's the recipe from her site. For me and my family, we skipped the onion, red peppers, and pepper. And all I could find was sharp cheddar (but I'd love to try the extra sharp if I can find it next time). We had company over for dinner the night I served it, so I can't tell you how the leftovers reheat - we didn't have any! Do make sure you're using the darn biggest skillet you've got to make it easier. I've got a 10" and had to be extra careful if I didn't want to end up washing the stove the next day.

Enjoy!

PREP TIME

10 mins

COOK TIME

20 mins

TOTAL TIME

30 mins

Author: Judith Hannemann

Serves: 4

INGREDIENTS

• 1 tbs olive oil
• 1 tbs butter
• 1 lb smoked sausage or kielbasa, sliced ¼-inch thick
• 1 small onion, chopped
• 1 small red bell pepper, seeded and chopped
• 2 cups broccoli florets
• 1½ cups cooked rice
• 1 tsp garlic powder
• 1 tsp onion salt
• ¼ tsp pepper
• 1 cup shredded extra-sharp cheddar cheese

INSTRUCTIONS

1. Heat a large skillet over medium-high heat. Add butter and olive oil till butter sizzles.
2. Add the slice smoked sausage and onions. Cook for about 5 minutes until onion is tender and sausage begins to brown.
3. Add the red bell pepper and broccoli. Cover, reduce heat and cook about 5 minutes.
4. Add the cooked rice, garlic powder and onion salt. Combine well, cover and heat until rice is hot.
5. Add the shredded cheese and remove from heat. Stir in cheese until it’s melted.

Menu Plan Tuesday

Welp, I guess I'm not much for following the rules sometimes.

Welcome to Menu Plan Monday, but on a Tuesday.

Today is payday, and grocery-shopping day, so it is now (by necessity) menu plan day.

Tuesday (Jan 31): Let's start out easy, shall we? Hubby works his other job tonight, so the kids and I eat whatever is handy.

Wednesday (Feb 1): Tacos! Probably chicken tacos. They're a favorite of hubby's and because he likes lettuce on them, they've got to be close to shopping day, so the lettuce is still crispy ;)

Thursday (Feb 2): Happy Groundhog Day!! Maybe the kids and I will go out and celebrate, since hubby works his other job tonight.

Friday (Feb 3): Tonight we're meeting up with friends, and grabbing dinner on the run.

Saturday (Feb 4): Birthday party for a friend of the kids tonight, so hubby and I will probably grab carryout somewhere in lieu of the birthday party pizza. That's how we usually roll.

Are you getting the impression yet that I don't cook much? Apparently that's what works for our family.

Sunday (Feb 5): I'm undertaking another fun task lately - trying to go through all my purchased, direct sales food mixes and such. I've got a GIANT box of stuff from four different companies. The catch is, I purchased it because I sampled something, or they mentioned something that sounded good. But now I have a box of mystery! Hmm....
So, Sunday we're going to try Smoked Bacon Chicken Alfredo. (Actually, most of the reason for this whole post was so I could link this recipe now. LOL). I've got a two-pack of Tastefully Simple's Hickory-Smoked Bacon Sauce Mix, so if this stuff is tasty, we'll have it again. If not, their website is excellent for searching out different recipes using their current and retired products.

Monday (Feb 6): Hubby has been wanting to make his 'Chinese Chicken.' It's a recipe he pretty much made up when we lived in Germany for a few months, nearly a decade ago. This is an exceptionally good night for it, as he usually gets home before the kids and I on Mondays.

Tuesday (Feb 7): Hubby works his other job, so the kids and I will do something simple with what we've got here.

Wednesday (Feb 8): I've found a box of a Lasagna Skillet Meal from Wildtree that I think we'll put together for tonight.

Thursday (Feb 9): Another work night for hubby.

Friday (Feb 10): Tonight is the big daddy/daughter dance! And the boy and I will be going to a fun event at school. So I get we'll either meet up for dinner beforehand, or all just be on our own.

Saturday (Feb 11): Orange Chicken. Except this recipe thinks we should bread our own chicken. Not gonna happen. I buy the Tyson Popcorn Chicken - just heat it up in the oven at 400 degrees for about 10 minutes, then toss it with the sauce - yummo!!

Sunday (Feb 12): One of my favorite comfort meals is actually meatballs and gravy, with mashed potatoes and a vegetable.

Monday (Feb 13): We're all actually home tonight! Everyone enjoys City Chicken, as long as Meijer has them available in the week or so before I want to make them. I'll check the market over the weekend sometime. If not, we can always bake up some kielbasa, with macaroni or shells and cheese.

Tuesday (Feb 14): Happy Valentine's Day!! Hubby's back to work at his part-time job, so the kids and I will make do with whatever's left.

This brings us right up to our next full round of grocery shopping and menu planning :) What are some of your family's favorites? I'm always looking for more ideas!

Menu Plan Monday

MONDAY (Feb 17): Pizza! I was looking forward to it for lunch, but it turned out to be all gone :( Think I need it for dinner instead ;)

TUESDAY (Feb 18): Chili. And I may just make a double batch. Maggie and I both enjoy it for lunch, and she's home for winter break this week.

WEDNESDAY (Feb 19): Tortellini (otherwise known as 'ear noodles') with garlic bread and a fresh green veggie, if one looks good at the store.

THURSDAY (Feb 20): Taco salad

FRIDAY (Feb 21): Spaghetti with more garlic bread.

SATURDAY (Feb 22): Lots of appetizers around mid-day with our Origami Owl party (let me know if you need to look at the catalog!), and then Chicken Lazone for dinner.

SUNDAY (Feb 23): I think we still have some good cuts of beef in the freezer in the garage. I'll try to throw a good roast in the crock pot for this day.

MONDAY (Feb 24): Tacos.

TUESDAY (Feb 25): Really only two months since Christmas?? Tonight we'll try World's Best Chicken.

WEDNESDAY (Feb 26): Breakfast for dinner.

THURSDAY (Feb 27): Mommy/daughter date AKA Bingo night.

FRIDAY (Feb 28): Quartermania (mommy's at work, daddy feeds the short ones)

Menu Plan Monday

Boy, a menu plan certainly does make my day-planning easier.

MONDAY (10/14): We still have a few more weeks of swimming followed-by Chinese carry-out. And now it's even more justified, as Jack has asked to have mommy in the pool with him each week. Mommy is less than thrilled. Just three weeks left, and I do it to see him having fun.

TUESDAY (10/15): Kielbasa and shells & cheese. Maggie's been feeling a little run down for nearly a week. Hopefully one of her favorites will help her eat-up and stay strong against the germies.

WEDNESDAY (10/16): I've been dying to use my new Dove Chocolate Discoveries Red Wine Cooking Sauce. I may do a bit more research in the next day and a half, but I'm thinking a good cut of beef from our freezer plus half a jar or so of the sauce in the crockpot all day on low....

THURSDAY (10/17): We haven't had any OMG Taco Bake in a while...

FRIDAY (10/18): City Chicken, with rice and a fresh veggie. Unless we end up going to the Zoo Boo at the Detroit Zoo this night??

SATURDAY (10/19): We're definitely looking for quick and easy, as we have the Spooktacular Stroll at a local nature center this evening. The kids always love spaghetti (meat sauce for Jack, more noodles for Maggie...).

SUNDAY (10/20): While I'm not a big fan of bone-in steaks, I think we have a few of those still in the freezer. Probably a good day to grill em up!

MONDAY (10/21): The end is in sight! Just one more Monday after this one that is scheduled for swimming and carry-out dinner.

TUESDAY (10/22): Tacos. Hopefully I can make the time to go pick up some Rio Wraps sauce.

WEDNESDAY (10/23): We really enjoyed the Popcorn Chicken Parmesan one of my Facebook friends suggested previously. Even the leftovers got eaten! Let's try that again.

THURSDAY (10/24): Busy night! Tonight is the Spooky Spectacular at Maggie's school, or she may opt to go with mommy to vendor bingo (we haven't won anything lately - I think it's our turn!). Dinner is leftovers or whatever you can find.

FRIDAY (10/25): Mommy's got chocolate work one way or another. Either I've got a tasting party scheduled, or if that doesn't pan out (remember, I'm writing this almost two weeks in advance), I've offered to step in at a fundraiser.

SATURDAY (10/26): This is the weekend before daddy leaves for another race. His availability will be pretty much non-existent for the next week or so. Maybe we can do make-your-own pizzas tonight? Maggie and I have fun with it, and Jack always loves pizza.

SUNDAY (10/27): We haven't had Enchilada Casserole in the crock pot since the first time I made it. And there's usually some extra, since there may be an extra person or two in our garage working on the race car.

Menu Plan Monday

I'm going back to trying the two week plan again. Don't you hate knowing something worked, but being too overwhelmed to continually put in the effort? Grr...

Monday (9/30): Swimming lessons/Chinese carry-out (don't judge!)

Tuesday (10/1): Tacos/Nachos

Wednesday (10/2): Kielbasa with Mac n Cheez

Thursday (10/3): Popcorn Chicken Parmesan and another fresh veggie

Friday (10/4): Thanksgiving-in-a-Dish (Ground turkey, browned and mixed with "cream of" soup, then layered in a casserole dish with frozen veggies (add seasoning), and topped with prepared stuffing.)

Saturday (10/5): Halloweekends at Cedar Point!! 

Sunday (10/6): Some wonderful beef from our freezer, probably in the crock pot so we can go enjoy watching Maggie twirl in the homecoming parade, then come home for a hot, delicious dinner.

Monday (10/7): Swimming lessons/Chinese carry-out

Tuesday (10/8): Campbell's One Dish Chicken & Rice with some fresh veggie

Wednesday (10/9): Breakfast for dinner - probably Vanilla French Toast

Thursday (10/10): I'm going to a Jewel Kade party at a friend's house, and probably taking Maggie (?). I can absolutely live on the appetizers at these things, so I think dinner will just be leftovers.

Friday (10/11): Spaghetti

Saturday (10/12): Daddy's in charge while mommy does two chocolate tasting parties

Sunday (10/13): I have a mid-day chocolate event, so probably something in the crock pot again

No Peek Beef Tips - YUM!!

Planning my menu for two weeks worked SO WELL! I figure the only thing that could make it easier would be to already have most of my recipes in one place. And here seems like it would work well.

I originally found this beauty on Pinterest, but it's from Mommy's Kitchen. Thank you so much for sharing these delicious No Peek Beef Tips! I did not add the mushrooms when I made it before (because hubby doesn't like them), and I think I used Cream of Celery soup instead, but it was still excellent.

No Peek Beef Tips
{mommyskitchen.net}

Ingredients:

2 lb - beef tenderloin tips, stew Meat, chuck roast or chuck eye, cubed
1 - 10.5 oz can cream of mushroom soup
1 – 0.87 packet brown gravy mix
1 - 1.25 packet lipton dry onion soup mix
1 – 4 oz can mushrooms
1 - cup water or ginger ale soda

Directions:

Add cubed meat to a 9 x 13 inch pan.

In a large bowl mix the remaining ingredients together and pour over the meat.

Add mushrooms and stir to coat. Cover with foil and bake at 300 degrees for 3 Hours.

Do not remove foil until done.

Serve over rice, mashed potatoes or egg noodles.

Servings: 6 - 8

Awesome Recipe

This needs to be posted, because I'm tired of searching my Facebook messages back to April 6, 2011 to look up the recipe each time I need it ;)

Kimmy's Yummy Chicken Dip

Ingredients:
3-4 Shredded Chicken Breasts (cooked and pulled) - I use canned
2 Blocks Cream Cheese
1 Cup Sour Cream (1/2 of a 16 oz container)
2 Cups Shredded Cheddar Cheese
2-3 Cups Ranch Dressing
1/2 Cup Frank's Red Hot Sauce (4 oz) - sometimes I use less, depending on who I'm serving

Put all ingredients into a crock pot and mix often. Warm until cheeses melt and it becomes well integrated. Serve with bite-size tortilla chips. Reheats well.

OMG Taco Bake

Here's the bare bones info - check out the whole recipe with pictures at The Country Cook.

Ingredients:

1 pound ground beef

1 packet taco seasoning

* water as called for on back of seasoning packet

3 large flour tortillas (8-inch size)

1/2 cup Salsa Con Queso

1 1/2-2 cups shredded Mexican cheese blend

 

Directions:

Prepare ground beef with taco seasoning as directed on the package.

Mix in the 1/2C Salsa Con Queso

Preheat oven to 350.

Spray either a pie plate or 8X8 baking dish with non-stick spray.

Layer a tortilla, a third of the meat mixture, and a third of the shredded cheese.

Repeat two more times :)

Bake for 15 - 20 minutes.

 

Delicious fresh or reheated. I recommend serving with sour cream and diced fresh tomatoes! YUMMY!

 

 

Yumminess!

So I tried a new-ish recipe last night. I had originally seen it on Pinterest, but then when I went to a Pampered Chef party last week, the consultant made something very similar. As expected, it was delicious, so I decided to make it for the going-away party we're attending tonight.

I tried to get the Pinterest picture, but it's so simple you don't really need it. The hardest part for me was finding the right pan (which was finally in the Calphalon section at Target). It's a pan that has twelve individual square spots, a couple of inches or so square each.

In each spot of the pan, spread chocolate chip cookie dough. Then put the treat in the middle. At the party where I actually sampled it, a peanut butter cup was used. I used a Rolo. The recipe on Pinterest also suggested an Oreo. Lastly, pour brownie dough over the top until each spot is about 3/4 full. Bake at 350 for 18 minutes (this part of the instructions was from Pinterest, but it worked for me).

Super, yummy, delicious.

Enchilada Casserole Recipe

I saw this over on A Busy Mom's Slow Cooker Adventures and decided we're trying it for dinner tonight. I'm actually retyping it here so I'll be able to print it out and take it to the kitchen with me. Her post has the pictures that are getting me to try the recipe, but I don't want to print them all out!

Ingredients:

12-14 small flour tortillas (someone later in her comments mentioned corn tortillas didn't work!)

1/2 lb. ground beef, seasoned, browned and drained

1 can black beans, drained

1 jar salsa

1 medium onion, chopped

1 can Enchilada Sauce

2 cups Shredded Cheese

1/2 tsp. Salt
1/2 tsp. pepper
1 tsp. onion powder
1 tsp. garlic powder
1/2 - 1 tsp. chili powder

non-stick spray

Directions:

Spray the Slow Cooker liner (or the slow cooker, if you haven't got the fabulous liners) with non-stick spray.

Brown the ground beef with the salt, pepper, onion powder, garlic powder and chili powder.

Line the bottom of the Slow Cooker with the flour tortillas.  You may need to cut some in half.

Next, spread 1/3 of the ground beef, 1/3 of the black beans, 1/3 of the onion, 1/3 of the salsa, 1/3 of enchilada sauce and 1/4 of the shredded cheese over the bottom layer of tortillas.

Now, make 2 more layers just like this! Just reserve a tiny bit of Enchilada sauce for the top layer!

Lastly, place one last layer of tortillas on top and top that with the last bit of Enchilada Sauce and cheese!

Cook on LOW for 4-6 hours or on HIGH for 2 hours.

When it's all done, she said the top actually got crispy!!!!! Sounds delicious - and the photos are great too if you check out her post here.

Yummo!!

Omigosh! Hubby found the easiest Blueberry Cobbler recipe ever for us to take to a holiday party earlier tonight. I'm putting it here so we can find it again (as well as the link in the name above...) and so you can try it too! Everyone at the party commented how good it was, and it was easy enough for even me to make :)

Ingredients:

For filling

* 1 stick butter
* 1 teaspoon lemon juice
* 4 cups fresh blueberries, rinsed and drained
* 1 cup sugar


For topping

* 1 cup self-rising flour
* 1 cup sugar
* 1 teaspoon vanilla
* 1/2 cup milk

Preparation:

Prepare filling:
Preheat oven to 375°F. Place the butter in an 8 x 8-inch square glass baking dish (no substitutes), and melt the butter in the microwave. In a mixing bowl, combine lemon juice and blueberries. Add the sugar and mix well. Add the blueberry mixture to the baking dish with the melted butter. Do not stir.

Make topping:
Combine all of the topping ingredients in a small bowl. Pour this mixture over the blueberries and bake 45 minutes, or until brown.

* Accompaniment: Fresh whipped cream or vanilla ice cream


This recipe is also good for apples, blackberries, and peaches.

Read More http://www.epicurious.com/recipes/food/views/Blueberry-Cobbler-15052#ixzz1gxKaZZ1Y

Ours was made up as a double recipe, in a 9 X 13 glass pan (which boiled over in the oven, grrr...).

We ended up switching the oven to broil for a while at the end to brown the top, but I think that's just because our oven isn't very cooperative. And we served it with Cool Whip - which is good with anything in my book!

Delicious and Simple Cake

While we were camping over the weekend I tried a new recipe and it turned out great! At a Pampered Chef party a couple months ago, the consultant had made a cake in one of their baking stones, made in the microwave. Of course I didn't write down the recipe at the time, but once I got my deep dish covered baker (which only hostesses can currently purchase) I definitely wanted to try it! After minimal internet searching, I found several similar recipes using the deep dish covered baker or their fluted stone. Here's what we actually did/used:

• One boxed cake mix and whatever it calls for to make it (we used a red velvet cake)
• One small container of frosting (we went with cream cheese to complement the red velvet)

We mixed the cake mix (along with the oil, eggs and water its directions called for) right in the stone. Since we were camping, we didn't have an electric mixer, so we just stirred it really well.
After mixing the cake mix, we dropped the frosting by spoonfuls right on top of the cake mix.
The stone containing the cake mix and frosting was put in the microwave for 14 minutes on high.
When it was done, we used hot pads to remove the stone from the microwave and set it on the stove to cool for about 10 - 15 minutes.
Voila! I scooped the cake right out of the deep dish baker to serve, making sure to spoon the melted frosting from the bottom (it sank while cooking!) for everyone. Yum!

I'm thinking it would make a really nice treat at home when we have company as well, and would probably look really cool if dumped onto a serving platter with the gooey frosting running down the sides. Or for any occasion (maybe with a side of best diet pills?) ;)

Enjoy!

Weekend in Review

Friday night: We just stayed home and had garlic chicken that I hadn't made for a while. Don't know why I quit making it - it's yummy! Maggie and daddy snuggled up and watched some Snow White afterward. Maggie really wanted to wear her new animal PJs, but I've got to wash them first...

Saturday: We woke up to rain. Hubby knows how fond I am of driving in the rain (not at all...), so he offered to drive me about an hour away for my chocolate party in the afternoon. While I partied (and made about $125!), he and Maggie headed to the Imagination Station in town. This is the second 'hands on' type museum they've been to - I'm getting tired of missing out! I loved the pictures and videos he took of her in the room with the mirrors and black-light best. The dress she was wearing really showed it off!
Once we got back from 'mommy's chocolate work' (as Maggie calls it), Grandpa and Grammy came over. They brought a new fall jacket for Maggie, and we all went out to a local Mongolian bbq place for dinner.

Sunday: The morning passed way too quickly once we adjusted to the time change! We were able to make it out of the house a few minutes early so I could go shopping at one of my favorite resale shops in Ann Arbor before my church class. I got Maggie a spring jacket, a dress, a skirt, a pair of PJs and a shirt for just $23 and change!
After my class we headed back to town to stop at Target and pick up a few travel things for hubby, and new tights for Maggie (since I was unable to find any at the resale shop). Then we went home to meet up with more company! Aunt Sarah and Pete came over for a visit, then we went to Logan's for steak dinner. Yum!!

The weekend has now come full circle and Maggie is happily asleep in her new animal PJs from Friday :)

Creamy Cheese Chicken

I saw this over at Confessions of a Psychotic Housewife and had to try it. I used a slight 'modification' to the recipe (making my own Italian dressing on the fly...), which I think contributed to why hubby didn't like it as much. Next time I'll follow the recipe and I bet it'll be even better :)

3/4 cup Italian Dressing
1/2 stick butter
1 pound boneless skinless chicken breast
1 can cream of chicken soup
1 package cream cheese (softened)

Go ahead and turn your slow cooker on high while preparing everything (lid closed). Place the butter in the slow cooker, and let it melt. (If you are short on time, feel free to cheat and have the butter melted in the microwave. When the butter has melted, add the Italian dressing and stir into butter, making sure it's well mixed.

Now, you can either cut the chicken breasts into 1" strips OR just place it in the slow cooker, and shred it in the end. I found it easier to serve shredded than cut. It's your personal preference though.
Place the chicken in the slow cooker and stir well to coat with the Italian and butter mix, or if you are using the whole breasts, turn over a couple of times so they're well coated.
Next, cut the cream cheese into half and place on top of the chicken. Then follow with the cream of chicken soup.
Cover and cook on low for six to eight hours.
Serve over rice or spaghetti/noodles.

We had it over noodles and it was good.

Tried and True Tuesday

I already know I'll be gone tomorrow, so I'm getting this up now. I've missed a few weeks, but last weekend I tried a new recipe and it got rave reviews!

Dove Chocolate Molten Cakes
4 oz Dove Dark Chocolate or Dove Milk Chocolate (I can hook you up with that here)
3/4 of a stick (6 Tablespoons) of unsalted butter
1/4 Cup of granulated sugar
2 large eggs
1/4 Cup of flour

Preheat oven to 375 degrees F. In a double boiler or microwave, combine Dove chocolate, butter and sugar until just melted. Add eggs and whisk until combined; add flour and mix until just combined. Lightly grease mini muffin pan with baking spray or butter and distribute batter evenly.

Place muffin pan onto baking sheet; bake for 6 - 8 minutes. (Cakes will appear to e undercooked - this is normal, DO NOT OVERBAKE. Sides will be set but centers should still be soft.) Carefully invert pans onto serving platter. Serve immediately. Makes 18 - 24 cakes.

Yumness!! We had them with ice cream. And I actually used regular salted butter (because it was all I had) and they were fine. Well, a lot better than fine, but you get my point.

Enjoy!

Yum!

Things are falling back into place. Hubby is home now, which I suppose technically puts me ahead of the game. If he'd actually gone on his business trip last weekend, he wouldn't be home til tomorrow afternoon. And since we still don't really know what all is wrong with his back? He isn't going away next week either.

Of course we're happy to have him home, but I have to admit a small part of me was looking forward to seafood - lots and lots of seafood. I love it, but he doesn't. I've been googling and looking for fun yummy stuff to make, and I found this:

INGREDIENTS

* 1 1/2 cups uncooked long-grain white rice
* 3 cups water
* 1 tablespoon vegetable oil
* 1/2 pound fresh mushrooms, sliced
* 1/4 pound scallops
* 3 tablespoons butter
* 3 tablespoons all-purpose flour
* 1 1/2 cups whole milk
* 1 tablespoon tomato paste
* 1/2 lemon, juiced
* salt and pepper to taste
* 1/2 cup shredded Gruyere cheese
* 1/4 pound shelled cooked cocktail shrimp
* 1/4 pound imitation crabmeat


DIRECTIONS

1. In a pot, bring the rice and water to a boil. Cover, reduce heat to low, and simmer 25 minutes.
2. Heat the oil in a skillet over medium heat. Stir in the mushrooms, and saute until tender. Mix in the scallops, and cook just until opaque. Remove from heat, and set aside.
3. Melt the butter in a saucepan over medium heat, and slowly whisk in the flour to form a golden brown paste. Gradually whisk in the milk, and stir continuously until the mixture has thickened.
4. Mix the tomato paste, lemon juice, salt, and pepper into the saucepan. Slowly stir in the Gruyere cheese until melted. Mix in the mushrooms, scallops, shrimp, and crab, and continue cooking until heated through. Serve over the cooked rice.

Seafood and rice? I don't see how it could go wrong. That was one of the great parts about our San Francisco trip - the seafood was local and fresh.

Tried and True Tuesday

I think this recipe might actually be from the big red and white checked cookbook that everyone gets at their bridal shower, but my mom also put it in the little binders of special family recipes that she gave to my brother and me a few years ago at Christmas.

Fudge Brownies
1/2 C butter or margarine
1 C granulated sugar
1 t vanilla
2 eggs
2 1-ounce squares unsweetened chocolate
3/4 C sifted all-purpose flour
1/2 C chopped walnuts (if you go in for that sort of thing - I don't)
Secret Ingredient: A handful of milk chocolate chips

In medium saucepan melt butter and chocolate. Remove from heat; stir in sugar. Blend in eggs one at a time. Add vanilla. Stir in flour and nuts; mix well. Spread in greased 8x8x2-inch pan (or I use a non-metal pie plate). Here's the secret ingredient part: right before you put them in the oven, sprinkle the milk chocolate chips in - YUM!! Bake at 350 for 30 minutes. Be careful not to overbake. Cool. Cut into 16 squares.

Enjoy!

Tried and True Tuesday

If my husband sees this post, he'll worry ;)
Today, I'm posting the recipe for my very favorite chocolate sweet treat - Cocoa Fudge. That's not the scary part. The problem is that it's quite tricky to get the recipe just right, so you have super crunchy fudge instead of fudge sauce (which still tastes good, but isn't what I'm generally craving). When it doesn't work a couple times? Hubby dons the tactical gear cuz he knows I'm getting cranky quickly! I'm usually able to get it done right on the first or second try :)

2/3 C cocoa
3 C sugar
1/8 t salt
1 1/2 C milk
1/4 C butter
1 t vanilla

Combine cocoa, sugar and salt in a large saucepan. Add milk gradually; mix thoroughly. Bring to a 'bubbly' boil on high heat, stirring constantly. Reduce heat to medium and continue to boil without stirring, until it reaches a temperature of 232 or until a small amount forms a soft ball when dropped into cold water (I don't use a thermometer, just the ball method...). Add butter and vanilla. Do not stir. Allow fudge to cool at room temperature 110 (I've never known if that meant to 110 or by 110). Beat by hand or mixer until fudge thickens and loses gloss. Quickly pour and spread fudge in a lightly buttered pan, 8 x 8 x 2" (the pouring and spreading? Much easier with two people).

Good luck! Hope you enjoy this as much as I do :)

Tried and True Tuesday

Today? Blueberry Buckle. This is a given at my mom's house for Christmas morning. We all love it!

1/2 C shortening
3/4 C sugar
1 egg
2 C sifted all-purpose flour
2 1/2 t baking powder
1/4 t salt
1/2 C milk
2 C fresh blueberries
1/2 C sugar
1/2 C sifted all-purpose flour
1/2 t ground cinnamon
1/4 C butter or margarine

Preheat oven to 350 F.

Thoroughly cream shortening and 3/4 cup sugar. Add egg and beat til light and fluffy. Sift together 2 cups flour, baking powder and salt - add to creamed mixture alternately with milk. Spread in greased 11 x 17 x 1/2 inch pan. Top with berries. Mix 1/2 cup sugar, 1/2 cup flour and cinnamon. Cut in butter til crumbly, then sprinkle mixture over berries. Bake at 350 F for 45 minutes. Cut in squares. Serve warm.