Pudding Mix

During quarantine, I purchased a box from a local restaurant that included a gallon of milk,  We don't go through milk very fast, so I found myself with not only bananas to use up, but milk.  I pulled out my trusty Amish cookbook and found a Pudding Mix recipe.  You read that right - Pudding Mix.  When you make pudding, if you want to avoid the skin on top, push plastic wrap onto the top.

1/2 Cup Corn Starch

1 Cup Flour

1 1/2 Cups Sugar

1 Tsp Salt

Mix well and store in an air tight container.

Okay, that is the mix, now what about the milk????

Time to make pudding!

Vanilla Pudding

3/4 Cup Pudding Mix

2 Eggs, Beaten

2 Tbl Butter

3 Cups Milk

2 Tsp Vanilla

Heat 2 cups milk and butter over medium heat until almost boiling.  While heating, stir together the remaining milk, pudding mix, eggs and vanilla.  When milk is ready, whisk in the pudding mix and cook for 1 minute, whisking constantly.

Remove from heat and cool.  Refrigerate.

Chocolate Pudding

3/4 Cup Pudding Mix

1/4 Cup Sugar

2 Eggs, Beaten

2 Tbl Butter

5 Tbl Cocoa Powder

3 Cups Milk

2 Tsp Vanilla

Heat 2 cups milk and butter over medium heat until almost boiling.  While heating, stir together the remaining milk, pudding mix, Cocoa, eggs and vanilla.  When milk is ready, whisk in the pudding mix and cook for 1 minute, whisking constantly.

Remove from heat and cool.  Refrigerate.

Roasted Chicken and Tomatoes in a Mustard Balsamic Sauce

Quick and easy supper - done.  If you do not have balsamic glaze just use 3/4 cup balsamic vinegar.  Serve over cooked spaghetti.

1/4 Cup Balsamic Glaze

1/4 Cup Hot Water

1/4 Cup Ice Water

4 Tsp Olive Oil

4 Tsp Mustard

4 Cloves Garlic, Minced

1.5 Lb Chicken Breast

1 Pint Cherry Tomatoes, Halved

1 Lemon, zested

Salt and pepper the chicken, put into a baking dish.

Stir together balsamic glaze and hot water until blended then stir in ice water..  Add olive oil, mustard and garlic.  Whisk together and pour over chicken.  Allow to sit for at least 2 hours.

Remove chicken from the refrigerator and turn the oven to 400 degrees.  When the oven is heated, place the chicken in the oven and bake for 30 minutes.  Add the tomatoes and continue to cook, at least 10 minutes, chicken should be 165 minimum.

Place chicken on top of spaghetti then top with sauce and tomatoes, sprinkle with lemon zest and enjoy.

Southwest Black Beans

Quarantined?  Don't want to go to the store?  Raid your pantry.

1 Tbl Butter

1/2 Cup Bell Pepper, diced

4 Cloves Garlic, Minced

15 Ounces Black Beans

2 Cups Corn

1 Cup Cooked Rice

1/2 Cup Cilantro

1 Tsp Salt

1 Tsp Pepper

2 Tsp Cumin

1 Lime - zested and juiced

Tortillas 

2 Cups Shredded Cheese of your choice

Salsa

Melt butter in a large skillet.  Saute Bell Pepper until just beginning to soften.  Stir in Garlic until fragrent.  Add the Beans and Corn - heat through.  Add spices and rice, stir well.  Add lime zest and juice, stir well.

Once fully heated, set aside. 

Heat tortillas in a microwave with a most paper towel.

Put cheese and filling on a tortilla, wrap and grill on each side.  Serve topped with salsa and more cheese.  No tortillas?  Add some more rice, eat as a burrito bowl.

Ripe Bananas - Option 2 - Cake

Okay, so you want something a little sweeter, but still a healthy snack?  Try this banana cake.  Don't like coconut?  Use an extract of your choice, such as vanilla, and stir in some chopped nuts.

2 Large Eggs, separated

2/3 Cup Butter, softened

1 1/2 Cups Sugar

1 1/4 Cup Mashed Ripe Banana

1 1/2 Cup Flour

1 Tsp Baking Soda

1/4 Cup Buttermilk

1/2 Tsp Coconut Extract

1/2 Cup Unsweetened Coconut

Heat oven to 350 degrees and grease a 9 x 13 pan, set aside.  

In a small bowl, beat egg whites until stiff peaks form, set aside.

In a large bowl, cream shortening and sugar until light in color.  Beat in egg yolks, one a a time, until well mixed.  Add bananas.

In a separate bowl, combine flour and baking soda (and buttermilk powder, if using).  Add to creamed mixture alternately with buttermilk (or water for buttermilk powder), beating well after each addition.  Add Coconut Extract.

Fold in Egg Whites.  Fold in Coconut.  Bake for about 50 minutes.  Set on a wire rack to cool.

Ripe Bananas? Option 1 - Bread

I try to purchase only the number of bananas I think will get eaten.  However, best intentions aside, I sometimes miss the mark.  So ripe bananas - option 1 - banana bread (or bake in muffin tins).  I like banana bread, but it is sometimes too sweet, but not this one.

1 Cup Sugar

1/3 Cup Butter, softened

2 Large Eggs

1 2/3 Cup All Purpose Flour

1/3 Cup Water

1 Tsp Baking Soda

1/2 Tsp Salt

1/4 Tsp Baking Powder

3/4 Cup Unsweetened Coconut

Heat oven to 350 degrees.  Grease bottom only of a 9 inch bread pan, set aside.

Cream together sugar and butter until light in color.  Add eggs, one at a time, until well blended.  Add bananas and water, mix well.  Stir in remaining ingredients, except coconut, until just moistened.  Add coconut, fold in and then pour into the pan.  Bake for about 60 minutes - a toothpick inserted in the center will come out clean.  Cool in pan for 5 minutes then loosen from sides of pan and then turn onto a cooling rack.  Cool Completely before slicing.

Caprese Stuffed Chicken

This is a great recipe for two - double to have leftovers for lunch or feed a family of four.  When you drain the tomatoes, save the oil.  It is great to add flavor to other dishes - for example, use it to scramble eggs.  I like to use Boars Head Italian Mozzarella for this - it has a nice coating of spice on the outside.

2 Chicken Breasts
Salt and Pepper
1 Tsp Dried Oregano
1/2 Tsp Dried Basil
1 Roma Tomato, thinly sliced
1/4 Cup  Basil, chiffonaude
4 Tsp Sun Dried Tomatoes in oil - drained and chopped
2 Slices Cheese - your choice
2 Cloves Garlic, minced
Cup Balsamic Glaze

Heat oven to 350 degrees. 

Butterfly the chicken breasts (slice in half, stopping just short of cutting through and open like a book).

Season inside of the breasts with salt, pepper, oregano and basil.  Place 2 slices fresh tomatoes, half the basil, 2 tsp sun dried tomato and 1 slice cheese one one side of the chicken.  Close the chicken and wrap snugly in foil.  Wrap each breast separately.

Place in a baking pan and place in the oven.  Bake until the chicken is cooked through - 30 to 45 minutes.

Remove from oven, remove from foil, place on plate and drizzle with Balsamic Glaze.

Millionaire's Shortbread

If you watch the Great British Baking Show, this recipe may seem familiar - it was a challenge on one season.  Don't worry, I will give you more direction that the contestants had :)

Crust
1 Cup Flour
1/4 Cup Dark Brown Sugar
3 Tsp Cornstarch
1/4 Tsp Salt
1/2 Cup Cold Butter, Cubed
1 T Ice Water
1 Large Egg Yolk

Caramel
14 Oz Sweetened Condensed Milk
1/3 Cup Dark Brown Sugar
6 Tbl Butter, softened
2 Tbl Corn Syrup
1 Tsp Vanilla
Large Pinch Salt

Chocolate
6 Oz High Quality Semi Sweet Chocolate, grated
3 Tbl Heavy Cream

Prepare Crust:  Heat oven to 350 degrees.  Line a 9 inch square pan with non stick foil OR parchment paper.  Push the paper into the corners and ensure that paper overlaps on the edges.  Spray with nonstick cooking spray.

In a food processor with blade, combine flour, brown sugar, cornstarch and salt.  Combine well.  Add the butter and pulse until it resembles a coarse meal.  Add the ice water and egg yolk - blend until moist clumps form.  Dump into the prepared pan and press into an even layer.  If the dough sticks to your fingers, dust your fingers lightly with flour.  Pierce the dough all over with a fork and bake for 20 minutes.  Set aside to cool.

Prepare Caramel:  In a medium saucepan over medium heat, whisk together the sweetened condensed milk, brown sugar, butter, syrup vanilla and salt.  Continue stirring until sugar dissolves and the butter melts.  Add a candy thermometer, bring to a boil, whisking constantly.  Continue to whisk and boil until the thermometer registers 225 degrees.  Pour the caramel over the crust, even if still warm.  Cool until caramel is set.

Prepare Chocolate:  Place the chocolate and cream in a microwave safe bowl.  Microwave 20 seconds at a time, stirring well in between, until the chocolate is 75 percent melted.  At this point, keep stirring until fully melted.  Spread over the caramel layer.  Refrigerate at least 1 hour.  ]

Serve:  Remove the bars from the pan with the overlapping liner and place on a cutting board.  Cut into small squares.  Store in the refrigerator.

Skyline Chili

If you have never had this, you must try it.  This is the only time I believe that spaghetti and chili go together. Traditional skyline chili also has an optional chopped onion topping, I do not list it as that would put my allergy over the edge.  However, you may feel free to do so.

1 Lb Ground Beef
1/4 Cup Onion, Finely Chopped
2 Cups Beef Stock
8 Oz Tomato Sauce
3 Tbl Chili Powder
2 Tbl Apple Cider Vinegar
2 Tsp Worcestershire Sauce
2 Tbl cocoa powder
4 Cloves Garlic, minced
1 Tsp Cinnamon
1 Tsp Cumin
1/2 Tsp Salt
1/2 Tsp Ground Red Pepper
1/4 Tsp Allspice
15 Ounce Kidney Beans

Required for serving:
Shredded Cheddar
Cooked Spaghetti


Brown ground beef and onion, drain.

Add beef stock, simmer 10 minutes.  Add remaining ingredients and simmer, uncovered, for 1 hour.  Add the beans and heat for another 5 minutes.  Serve over hot spaghetti, top with cheddar.

Spaghetti Bake

Okay, Okay....you have to cook the spaghetti.  Why not just eat it when it is cooked?  For the same reason you don't eat the ziti when it is cooked - you are going to mix in so many other tasty things then bake until bubbly.  YUM! 

1 Lb Spaghetti
1 Lb Ground Beef
1 Tbl Olive Oil
4 Cloves Garlic, Minced
2 Cups Marinara Sauce
8 Oz Ricotta
2 Cups Mozzarella
3 Large Eggs
1/2 Cup Parmesan


Grease a 9 x 13 cake pan, set aside.  Heat oven to 350 degrees. 

In a large bowl, stir together marinara, ricotta, mozzarella, eggs and parmesan, set aside.

Bring a large pot of water to a boil.  Add spaghetti and cook for 4 minutes.  Drain and add to cheese mixture large bowl.

Meanwhile, in a large skillet, brown beef with olive oil.  Add garlic, cook 1 minute (will cause garlic to be fragrant).  Remove from heat - stir into pasta mixture until pasta is well coated.  Pour into pan, cover with foil.  Bake until bubbling - about 30 minutes.

Let stand 5 minutes before slicing and serving.

Brussels Sprouts - Try them!

At a cooking class, we discovered we like Brussels sprouts.  When they are cooked with the appropriate accompaniment - BACON!

1 Lb Brussels Sprouts, trimmed and halved (quartered if quite large)
1 T Olive Oil
4 Cloves Garlic, Minced
1/2 Tsp Hot Hungarian Paprika
1/2 Lb Bacon, cooked and chopped
Salt, Pepper and Grated Parmesan to taste

Heat oven to 425.  Line a large baking sheet with non stick foil.

In a large bowl, toss the Brussels sprouts with the Oil, Garlic, Paprika and Bacon.  Spread on prepared pan and bake about 30 minutes until tender and charred.

Top with salt, pepper and Parmesan, serve.

Cucumber Salad

I buy cucumbers for salads...invariably, they don't get eaten.  Cucumber salad to the rescue to prevent waste.  For a slightly different taste, use rice vinegar.  For an even more different taste, try spiced rice vinegar.  Plan ahead - this should sit over night.

2 Cups Cucumbers, thinly sliced
1 Cup White Vinegar
1/2 Cup Water
3/4 Cup White Sugar
1 Tbl Dill

Place cucumbers in a bowl.  Whisk together remaining ingredients, pour over cucumbers.  Let sit over night in the refrigerator.

Pea Salad

This works best with frozen peas that have been thawed.  The main reason?  Who wants to shell peas!  You may substitute Plain Greek Yogurt for the sour cream OR the Mayonnaise

2 Lb Peas, thawed
1 1/2 Cup Shredded Cheddar
8 Slices Bacon, Cooked and Chopped
1/2 Tbl Garlic Powder
1/2 Cup Sour Cream
3 Tbl Mayonnaise
1 T Cider Vinegar
1 T Sugar

In a large bowl, stir together the peas, cheese and bacon.

In a separate bowl, whisk together remaining ingredients.  Add salt and pepper to taste.  Pour this mixture over the pea mixture, mix well.  Refrigerate until ready to serve.

Corn Salad

You can use fresh or frozen corn for this.  If using frozen, you should thaw first.

3 Cups Corn, cooked and cooled
1/2 Cup Mayonnaise
1/2 Cup Monterey Jack Cheese
2 Limes - Juice and Zest
2 Tbl Cilantro, chopped
2 Tbl Chili Powder
1 1/2 Tbl Cumin
Salt and Pepper to taste

Put corn in a large bowl.

Stir together remaining ingredients, pour over the corn.  Stir together and refrigerate until ready to serve.

Sausage and Pepper Pierogis

Still have peppers, still don't want stir fry.  Hubby made garlic sausage.  I have pierogis....we can make this work.  You can use sausage links and slice.  I chose to remove the casings and stir/brown - your choice.

20 Ounces Frozen Pierogies of your choice.
2 Tbl Olive Oil
1 Lb Sausage
2 C Bell Pepper, cut into strips
2 Garlic Cloves, minced

Boil pierogies according to package directions.  Drain.

While pierogies cook, brown the sausage.  Add the pepper and garlic - cook and stir until the peppers are softened.  Push to the side of the pan (or remove, if you don't have enough room).  In the same skillet, add a little oil and place the pirogies in one layer and brown.  Turn, brown.  Stir together the pierogies, peppers and sausage.  Serve - top with cheese if you like.

Do you know what a Dutch Baby is when you hear the name?

I didn't.  A friend recently posted she could not wait until restaurants open because she wanted a dutch baby with fruit.  I only knew one form of 'dutch baby' and they aren't eaten, so off to google I went.  Turns out, it is a fluffy baked pancake.  Pancakes are generally carb heavy, but these are not.  They are great with syrup, fruit, jam, jelly, powdered sugar.....what else can you think of?

Please note - to get the proper puffing,  the eggs must be room temperature.  If you forget, put the whole egg in warm water for 5 minutes before cracking the shell.

4 Tbl Unsalted Butter, cut into pieces
3 Large Eggs
1/2 Cup Flour
1/2 Cup Milk
1 Tbl Sugar
1/4 Tsp Cinnamon
Pinch Nutmeg

Place cold, cut butter in the bottom of a 10 inch baking dish.  Place in oven, turn oven to 425.

While the oven heats and the butter melts, put remaining ingredients in a blender and blend well.

When butter is melted, remove the pan from the oven.

Pour the batter in the pan, return to the oven.  Bake for 20 minutes.  Turn oven off, leave pan in oven for 5 additional minutes without opening the door.

If desired, sprinkle with powdered sugar.  Serve immediately.

Stuffed Peppers

During our quarantine, I purchased a large bag of peppers and wanted to ensure they did not go to waste.  Stir fry is only doable so many nights in a row, so I made four stuffed peppers - two for dinner, two for lunch leftovers.  Use any color pepper you like.  I chopped the tops of the peppers and used them in a stir fry the next day.

4 Large Bell Peppers
1 Lb Ground Beef
1/2 Tbl Onion Powder
1 Cup Cooked Rice
1 Cup Shredded Cheese (your choice)
1 Tsp Salt
2 Cloves Garlic, Minced
28 Oz Can Tomato Sauce

Heat oven to 350 degrees.  Cut the tops off the peppers.  Stand them up in a Dutch oven, cover with water.  Put on the stove on high heat and bring to a boil.  Cook for 2 minutes once the water boils. 

Meanwhile, cook the beef over medium heat, stirring regularly to break up and brown.  Drain.  Stir in Onion Powder, Rice, Cheese, Salt and 1 Cup Tomato sauce.

Remove peppers from water, drain, stuff.  Place into an ungreased dish large enough to hold all four peppers.  Pour remaining sauce over the peppers.  Cover with foil, bake for 30 minutes.

World's Best Peanut Butter Frosting

I love peanut butter.  Hubby is a little more particular, but he likes this.  Please note - the recipe does not say peanut butter.  IT DOES MAKE A DIFFERENCE!!!!  This will frost 3 layers nicely.  Halve recipe for 9 x13.

1 Cup Butter, Softened
2 Cups Creamy Jif
8 Cups Powdered Sugar
3/4 Cup Heavy Whipping Cream - may not need all of it

Whip the butter until very light in color.  Add Peanut Butter, whip again.  Add 1/4 cup Whipping Cream, mix well.  Add 1/4 cup Whipping Cream, mix well.  Add the powdered sugar, 1 cup at a time, mixing between each addition.  Once all sugar is incorporated, add enough remaining cream to be the consistency you prefer.  Spread over cooled cake layers and enjoy.

Rice with Lime and Cilantro

Yes, I know this may sound weird, but the name of this blog is Try and Like for a reason.    I made this to go with my chicken marinade shared yesterday and the garlic green beans shared a few days ago.  Try it - You'll Like It!

2 Cups Water
1 Tbl Butter
1 Cup White Rice
Zest of 1 Lime
Juice of 1 Lime
1/2 Cup Chopped Cilantro

Bring the butter and water to a boil.  Stir in rice.  Cover, reduce heat to low.  Simmer until rice is tender (follow cooking time on rice package). 

Stir in lime zest, lime juice and cilantro.  Salt and pepper to taste.  Enjoy!

Quick and Easy Chicken Marinade

I wanted a simple marinade for chicken, so I raided my pantry and this is what I came up with.  No cumin?  No Garlic?  No problem.

Juice of 2 Limes (about 1/4 cup)
1/4 C Fresh Cilantro, chopped
1 Tbl Cumin
1 Tsp Garlic Powder
1/2 Cup Olive Oil


Whisk together, pour over 2 chicken breasts in a resealable bag or pie plate.  Marinade at least 8 hours, turn at least once.

Balsamic Chicken and Peppers

Chicken and peppers served with rice...what could be easier?

3 Tbl Olive Oil
6 Cloves Garlic, Minced
2 Boneless, Skinless Chicken Breasts
Salt and Pepper to Taste
1 Each Green, Red, Orange and Yellow Bell Pepper, Cut Into Strips
1 Bag Baby Spinach
Balsamic Glaze
Cooked Rice (optional)

Salt and pepper the chicken, set aside.

Heat 2 Tbl oil in a large skillet over medium heat.  Add 4 of the garlic cloves and stir until fragrant.  Add the chicken and brown them until golden and no longer pink.  Remove to a platter and cover to keep warm.

Add remaining olive oil and garlic, scrape up browned bits and add the peppers to the pan.  Cook until brightly colored and softened.  Toss in the spinach and cook until just wilted.

Plate the rice (if using), then vegetables, put the chicken on top.  Drizzle with Balsamic glaze.

Cinnamon Cheesecake

I wanted to make another cereal cheesecake and this fit the bill - with a cinnamon toast crunch base and top, it is a wonderfully creamy cheesecake with an excellent crunch.

1 Box Cinnamon Toast Crunch Cereal
6 Tbl Butter, Melted
32 Ounces Cream Cheese
2/3 Cup Brown Sugar
1 Tbl Cinnamon
1 Tbl Vanilla
1 Tbl Cornstarch
4 Eggs
1 Cup Sour Cream

Line a 10 inch springform pan with parchment OR non stick foil.  Butter well.  Pour 6 cups cereal into a large bowl.  Pour melted butter over the cereal.  Stir until well combined - if some of the cereal breaks, no worries.  Press into the pan and set aside.  Heat oven to 325 degrees.

Mix cream cheese and sugar until fluffy.  Add corn starch, cinnamon and vanilla, mix well.  Add 1 egg at a time, mixing well after each.  Stir in sour cream.

Pour into the prepared crust and bake for 50 minutes.  Turn off the oven, run a knife around the cake and return it to the oven.  Allow the oven to cool then remove cake from oven and cool completely.  Refrigerate until thoroughly chilled.  Top with more cereal before serving.

Braised Pork

I love our Large Big Green Egg - it makes so many wonderful flavors possible.  For this recipe, I needed a new cast iron pan and I found the perfect one from Lodge.  It is a large skillet with a smaller skillet as a lid.  Two skillets for the price of one.

2 - 3 lbs Cubed Pork Shoulder
2 Tsp Salt
2 Tsp Pepper
1 Tbl Flour
4 Tbl Olive Oil
1.5 Lb Tomatillos
3 Jalapenos
6 Cloves Garlic
3 Cups Chicken Stock
2 Cans Green Chiles
1 Tbl Dried Oregano
1 Tbl Cumin
Salt and Pepper to Taste
1 Lime
1/4 Cup Chopped Cilantro

Light the grill and heat to 450 degrees. 

While heating is taking place, place pork shoulder in a medium bowl and toss with flour, salt and pepper. 

Husk and wash tomatillos - cut into 8 pieces.  Rough chop the jalapenos and garlic.  Toss with 2 Tbl Olive oil.  Place in cast iron pan and place on grill until soft.  Remove the pan from the grill.  Transfer to the pitcher of a blender.  Add the chicken stock, green chiles, oregano and cumin puree until smooth.

Put 2 Tbl olive oil in the pan, add the pork and return to the grill.  Cook for about 20 minutes, stirring twice to even the brown.  Remove from grill and lower the grill to 325.

Remove from grill, pour the puree over the pork and stir to coat well.  Return to grill and cook for 60 to 90 minutes until liquid is reduced and pork is tender.

Check periodically - if it gets dry, add 1/2 cup of chicken stock.

When done, remove from grill, juice the lime over the pan. 

Cheddar Baked Poultry

Make this with either boneless/skinless chicken breast or thighs.  Turkey tenderloin would be a good choice, too.  I used Rice Chex for the cereal.

1/2 Cup Flour
1 Tsp Salt
1 Tsp Black Pepper
1.5 Tsp Garlic Powder
1 Large Egg
1 Tbl Milk
1 Cup Finely Shredded Cheddar
1/2 Cup Bread Crumbs
1 T Italian Seasoning
1 Tsp Garlic Powder
1 C Crispy Rice Cereal
6 Pieces of Poultry (breast tenderloins or thighs)
2 Tbl Butter, melted

Heat oven to 350 degrees.  Coat a 9 x 13 pan with butter, set aside.

In a pie plate or breading tray, whisk together flour, salt, pepper, garlic powder.

In a second pie plate or breading tray, whisk together egg and milk.

In a third pie plate or breading tray, whisk together the cheese, bread crumbs, Italian Seasoning and remaining Garlic Powder.

Dredge chicken in flour mixture, then egg mixture and finally bread crumbs.  Place in prepared baking dish.  When all are coated, drizzle with melted butter.

Bake until chicken is 165 degrees (about 40 minutes).  Juices should run clear.

Chocolate Peanut Butter Creme Brulee

Creamy chocolate and peanut butter topped with torched sugar is a treat indeed.  Make sure you use a high quality chocolate and Jif.

12 Ounces Milk Chocolate, Grated

3/4 Cup Creamy Jif

2 Cup Milk

2 Cup Heavy Whipping Cream

1/2 Cup Sugar

2 Tsp Vanilla

8 Egg Yolks

Additional sugar for torching

Heat oven to 350 degrees.  Put chocolate and Jif in a microwavable bowl.  Microwave in 30 second increments, stirring after each, until smooth.

In a 2 Quart saucepan, heat milk, cream, sugar and vanilla over medium heat, stiffing often, until hot.  Do not boil.  Whisk in Chocolate Mixture.

While heating, whisk the eggs in a large bowl.  Whisk small amounts into eggs - I like to use a gravy ladle, but you could also use a 1/4 cup measure.  Once about 1/4 of the mixture is whisked into the eggs, add remaining chocolate mixture.  

Place 8 6 ounce ramekins in cake pans - fill the ramekins.  Pour boiling water around the ramekins until half way up the sides.  Bake until centers are jiggly - 45 to 55 minutes.  Remove from oven and set on rack.  When completely cool, refrigerate for at least 6 hours.

When ready to serve, sprinkle about 1 tsp of sugar over the top and melt sugar with a torch.  If you do not have a torch, you can melt it under the broiler - tops should be 4 to 6 inches from the heat.

Garlic Green Beans

Another option for green beans - fresh, canned or frozen.  Drain if canned, thaw if frozen.

1 lb green beans
2 T Olive Oil
1 Tsp Salt
1 Tsp Pepper
8 Cloves Garlic, Minced
1/4 Cup Grated Romano, Parmesan or Asiago cheese

Heat oven to 425.  Line a baking sheet with non stick foil or parchment paper, set aside.

Place all ingredients in a large bowl and toss to coat.  Pour into pan, arrange in one layer.

Roast for about 20 minutes until crisp tender.  Stir once during cooking.

Remove from oven, add any salt and pepper to taste, serve and enjoy.

French Bread

I like to make bread to go with winter soups and summer salads.  Hubby wanted a Baguette Pan and this is what we use to put that pan to use.

1 Cup Warm Water - no warmer than 110 degrees
2 Tsp Yeast
2 1/2 Cup Bread Flour
1 Tbl White Sugar
1 Tsp Salt
1 Yolk
Sesame seeds (optional)

Put yeast in the water and allow to bloom.

In a large mixing bowl, stir together 2 Cups Flour, Sugar and Salt.  Add Warm Water.  Run mixer with dough hook on low until well combined.  Add remaining flour 1 Tbl at a time until dough ball forms.  It will be tacky, but should pull away from the dough hook easily.  You cannot over mix, but you can add too much flour.

When completed, place in a greased bowl and turn to coat.  Let rise in a warm place until doubled and indentation remains when poked.  While rising, make a 16 x 12 template from parchment.

Lightly grease pan.  Turn onto a lightly floured surface.  Divide in half.  Roll into a 16 x 12 rectangle,  Cut in half to two 8 x 12 rectangles.  Roll up each half tightly, rolling from a 12 inch side.  Place in baguette pan OR on a cookie sheet, 3 inches apart.  Make deep, diagonal slashes across loaves every 2 inches.  Cover and let rise in a warm place until doubled.

Heat oven to 375 degrees.  Mix egg yolk with 1 Tbl water, brush over top of loaves.  Add sesame seeds, if desired.

Bake for 20 to 25 minutes until golden brown and has a hollow sound when thumped on the bottom.

Fruity Pebbles Cheesecake

I don't often like no bake cheesecakes.  I couldn't find a baked cheesecake large enough, so I made this recipe.

Crust
5 Cups Fruity Pebbles
5 Tbl Melted Butter

Filling
32 Ounces Cream Cheese
1 Cup Sour Cream
1 Cup Sugar
1 Tbl Cornstarch
2 Tsp Vanilla
4 Eggs
1 1/4 Cup Fruity Pebbles


Heat oven to 325 degrees.  Line a 10 inch springform pan with aluminum foil - non stick if you have it.  Butter sides of pan - bottom if NOT non stick.  Set aside.

Combine crust ingredients in a large bowl then pour and press into the bottom of the pan.  Set aside.

Beat the cream cheese and sour cream until smooth.  Add sugar, cornstarch and vanilla - mix until well incorporated.  Add eggs, one at a time, until fully incorporated.  Fold in cereal.  Pour over the crust and bake for 10 minutes.  Reduce heat to 300 degrees and bake for 1 hour.  Check to see if sides are done and middle is loose.  If not, bake for up to additional 20 minutes, checking ever 5 minutes.  When done, turn off oven.  Gently loosen the cake with a knife and return to the oven.  Let sit for 30 minutes.  Remove from oven to a cooling rack and cool completely.

Before slicing, top with additional cereal.

Sauced Up Green Beans

This recipe can be made with fresh, canned or frozen green beans.  If canned, please drain.  If frozen, thaw first.  Bean weight is approximate - over or under is acceptable.

6 Slices Bacon
24 Ounces Green Beans
1/3 Cup Dark Brown Sugar
2 Tbl Melted Butter
1 Tbl Worchestershire Sauce
2 Cloves Garlic, Minced

Heat oven to 350 degrees.

Cook the bacon and crumble, set aside.

In a square cake pan, place the beans.  Top with crumbled bacon.  Stir together the remaining ingredients, pour over the pan.  Bake 40 minutes, toss and serve.

Sunny Citrus Cake

With a beautiful color and dense crumb, this cake is wonderfully citrus laced.  Coconut is the figurative icing on the cake.

5 Tbl Unsalted Butter
1 Cup Unsweetened Coconut Milk
8 Oz Kumquats
Zest of 1 Lime
Zest of 1 Lemon
Zest of 1 Orange
1 Tbl Lime Juice
1 Tbl Lemon Juice
1 Tbl Orange Juice
8 Oz Kumquats
2 Cups Cake Flour
1 Tsp Salt
1 Tbl Baking Powder
2 1/4 Cup Sugar
3 Oz Instant Coconut Pudding Mix
4 Large
1 Tbl Coconut Extract
7 Oz Sweetened Shredded Coconut

Butter and flour a 9 to 10 inch bundt pan, set aside.  Heat oven to 350 degrees.

In a small pan, melt the butter and turn off heat.  Add coconut milk, ensuring to get some solids.  Stir together with hot butter until you melt the coconut solids.  Set aside.

Cut the Kumquats in half, remove the seeds, put the remainder of the fruit (including the peel)  into a food processor or blender and puree.  Add the zest of 1 lime, 1 Lemon and 1 Orange to the puree. Juice the fruit, adding 1 Tbl of each to the puree,  Set aside.

Stir together the flour, instant pudding, salt and baking powder.  Set aside.

In a large bowl, cream together sugar and eggs.  Beat on high until it gets fluffy.  Add the coconut extract and beat to combine.  Add the puree mixture and slowly beat until completely incorporated.  Slowly mix in the butter mixture until completely incorporated.

Fold in coconut.

Gradually add 1/3 of the flour mixture at a time, completely incorporating before adding more.  When mixed, pour into prepared pan.  Bake for 45 - 50 minutes until edges brown and toothpick comes out clean (crumbs are okay, there should not be any liquid).

Cool in the pan for 1 hour then turn onto a cake plate.

Enjoy!

Jalapeno Cheese Bread

Some time ago, I shared a patience building bread recipe book with you (find it here).  This recipe is baked in the same vessel - but it takes a little less time and has jalapeños and cheese.  Pick any cheese you like - Colby, Monterey Jack, Pepper Jack, Cheddar.....anything shredded.

2 Cups Warm Water - not over 110
2 1/4 Tsp Yeast 1/2 Cups Bread Flour
2 Cups Shredded Cheese
2 Jalapeños, Coarsely Chopped (keep seeds for more heat, if you like)
1 Tbl Salt


In a small bowl, combine warm water and yeast, set aside.  In a large bowl, stir together flour, cheese, jalapeños and salt.

Add the yeast and mix by hand until blended.  Fold and punch 10 times.  Cover with towel and let rise until double.

Fold and punch 10 more times - cover and allow to rise another 30 minutes.

When done,  put a lidded cast iron dutch oven into your oven and preheat to 450.

While heating, pour the dough onto a lightly floured surface.  Fold the edges into the middle and punch down 8 times.  Form into a ball and place onto a piece of parchment paper.

When oven is heated, carefully remove the dutch oven.  Turn the bread from the paper into the oven, replace the lid and put into the oven.  Bake for 30 minutes, remove lid and continue to bake until browned.

Place finished bread onto a rack to cool.  DO NOT CUT UNTIL SQUEAKING STOPS.

Slice and enjoy.

Southwest Chicken Soup

Still a chill in the air?  Still time for soup.  Work in an office with air conditioning turned to arctic?  Soup for lunch.

1 Pound Dark Meat Chicken, cooked and shredded
2 Cans Black Beans, drained and rinsed
1 Can Pinto Beans, drained and rinsed
32 Ounces chicken broth
14.5 Ounces Fire Roasted Diced Tomatoes
8 Oz Chopped Chilis
15.25 Ounces Whole Kernel Corn
3 Cloves Garlic, minced
1 Tbl Chili Powder
2 Tsp Red Pepper Flakes (optional)
3 Tsp Cumin


Optional Toppings:  Cheese, Sour Cream, Fresh Cilantro, Tortilla Chips

Place all ingredients into a slow cooker.  Cook on low for 8 hours.  Top as desired when serving.

Rustic Tortellini Soup

I was referred to a local Italian foods shop called Penne From Heaven.  I stopped in and found the most wonderful things - including frozen cheese tortellini and fresh hot Italian sausage.  Soup was called for - I needed fresh tortellini, so I put the frozen in the refrigerator over night to thaw.  You can use dried pasta but you will need to add additional liquid to the recipe.

1 Pound Hot Italian Sausage, Casings Removed
1/2 Cup Onion, Finely Chopped
1 Cup Carrot, Finely Chopped
6 Garlic Cloves, Minced
6 Cups Roasted Chicken Stock
14.5 Ounces Petit Diced Tomatoes
1 Tbl Italian Seasoning
1 Tsp Oregano
1 Pkg Tortellini - Your Choice of Filling
6 Ounces Fresh Baby Spinach, Coarsely Chopped
1/2 Tsp Pepper
1/2 Tsp Aleppo Pepper
1/2 Cup Grated Parmesan

Crumble sausage into a Dutch oven set on medium heat and brown lightly.  Add onion and carrot, continue cooking until meat is no longer pink.  Add garlic and cook until fragrant.  Stir in stock, tomatoes and Italian seasoning.  Bring to a bil.

Add tortellini, return to a boil.  Cook just until the tortellini loosen, about 5 minutes.  Reduce heat, stir in the spinach and peppers.  Stir until the spinach is wilted and tortellini is tender.  Remove from the heat.  Add the parmesan and serve.

Chicken and Bean Casserole

A quick, easy dish with chicken thighs.  Vegetables, beans spices - all combined into baked goodness.  If you do not like spicy foods, omit the cayenne.

15.5 oz Can Great Northern Beans, Rinsed and Drained
1 Tbl Olive Oil
4 Chicken Thighs
1/2 Cup Matchstick Carrots
1 Cup Grape or Cherry Tomatoes, Halved
4 Cloves Garlic
14.5 Ounce Can Fire Roasted Tomatoes
1/2 Tsp Thyme
1/4 Tsp Salt
1/4 Tsp Cayenne

Heat oven to 350 degrees.

In a large skillet, heat oil over medium high heat.  Add chicken and reduce heat tp medium low.  Cook chicken about 10 minutes, turning once to brown both sides.  Remove chicken to a plate.  Add Carrots, tomatoes and garlic to the pan.  Cook and stir about 5 minutes, stirring occasionally.  Stir in beans, tomatoes, thyme, salt and cayenne pepper.  Bring to a boil and put into a 2 quart baking dish.  Arrange chicken into a single layer on top.

Bake, uncovered, for 30 to 45 minutes until chicken is 165 degrees.

What is a King Cake and how did I make it?

I decided to make a King Cake for trivia night.  Granted, they are usually served Fat Tuesday and this was for Ash Wednesday, but that is okay.  I had no idea, really, what a king cake was, so I went looking and discovered there are many options, but it is very much like a sweet bread/sweet roll.  If you are interested in a history of King Cake, go here. 

The tradition includes hiding a trinket, usually a baby, in the cake.  I found multi color metallic babies on Amazon to add after the cake was baked.  This recipe makes two cakes.

Dough
16 Ounces Sour Cream
1/4 Cup Butter
1 Tsp Salt
1/3 Cup Granulated Sugar
4.5 tsp Active Dry Yeast
1/2 Cup Warm Water (100 to 110 degrees)
2 Large Eggs, lightly beaten
6 - 7 cups bread flour

Combine sour cream, butter, salt and sugar in a saucepan and cook over low heat until butter is melted.  Cool to less than 110 degrees.

Stir together yeast and warm water and let stand to bloom.

Once sour cream mixture is cooled so it doesn't kill the yeast, pour it into the bowl of a stand mixer with 2 cups flour, 2 eggs and yeast.  Beat at medium with paddle attachment until smooth.  Gradually add the remaining 4 cups flour, beating until a smooth dough.  Turn to low, add additional flour 2 Tbl at a time until smooth and elastic.  You cannot over beat, but you can add to much flour.  It will be a little tacky, but it will pull away from the paddle easily.

Grease a bowl, add the dough and turn over to grease entirely.  Let rise until double.

Meanwhile, make the Filling
16 Ounces Cream Cheese
1/4 Cup Granulated SugaR
1/2 Cup Dark Brown Sugar
2 Tsp Cinnamon
1/4 Tsp Fresh Ground Nutmeg
2 Tsp Vanilla
1 Large Egg
1 1/2 Cup finely chopped pecans, toasted and cooled

Beat the cream cheese, sugars, cinnamon, nutmeg and vanilla with an electric mixer until smooth.  Beat in egg.  Set aside.

Cut a template from Parchment Paper that is 22 inches by 12 inches. 

Once dough has completed rising, gently punch it down and divide in half.  I chose to weigh the entire amount so I could divide evenly, but that is your choice.  Keep 1/2 covered, lightly flour a surface and roll the other half into a rectangle that fits your template.  Spread with half the filling, let 1 inch on a long side and 1/2 inch on other three.  Sprinkle with half the nuts.  Start rolling on a long side - rolling toward the 1 inch border.  Bring the ends of the roll together, moisten with water and pinch to seal.  Place on a silicone baking mat, cover and let to rise until doubled.  Repeat with second half of dough.

Heat oven to 350.  Uncover dough rings and make until deep golden brown and done - about 30 minutes.  Rotate shelves in your oven after 15 minutes.

Set pans on wire racks.  Cool completely before decorating.

Topping
4 cups powdered sugar
1/4 Cup butter, melted
1 Tbl vanilla
3 - 5 Tbl Whole milk
Purple green and gold (or yellow) sparkling sugar

Stir together powdered sugar, butter and vanilla.  Stir in milk 1 Tbl at a time until thick but pourable.  It should still be opaque.

Remove pans from racks.  Place racks over wax or parchment paper.  Move cakes from pans to racks.  If you are using trinkets, turn the cake over, make a small slit and insert the trinket.  Turn right side up before placing on the rack.

Pour the topping evenly over the cake, allowing it to run down the sides.  Decorate with sparkling sugar.

Pineapple Stuffing

At Easter Dinner a few years ago, my sister in law introduced me to pineapple stuffing.  She makes hers with white bread and I talked to her about the option of using King's Hawaiian bread....so I tried it and it is wonderful.  Great with a grilled ham steak.

1/2 Cup Margarine
1 Cup Sugar
4 Eggs
20 ounces crushed pineapple, drained
6 slices king's Hawaiian bread, cubed

Heat oven to 350 degrees.  Grease a 9 inch baking pan, set aside.

In a mixing bowl, cream margarine and sugar.  Beat in the eggs, one at a time, then add the pineapple and bread cubes.  Stir gently then put into the prepared pan.  Bake for one hours.  Let stand at least 5 minutes before serving.

Vanilla Creme Brulee

Another option for all of those yolks you have after making angel food cake is creme brûlée.  Vanilla is a good choice as it is excellent with fruit or by itself.  To make vanilla sugar, I keep a container of granulated sugar with two to three vanilla beans.

4 Cups Heavy Cream
1 Tsp Vanilla
1/2 Cup Vanilla Sugar
10 Egg Yolks
More sugar for topping

Heat oven to 300 degrees.

In a large saucepan, whisk together the cream, vanilla and sugar.  Bring to a simmer over low heat then remove from the heat and add the vanilla.

In a medium bowl, whisk the egg yolks until pale.  Once pale, continue to whisk while slowly adding some of the warmed cream - I like to use a gravy ladle to do this.  Ladle about 1/2 cup of the cream into the eggs then slowly whisk the egg mixture back into the pot of cream.  Thoroughly combine.

Arrange 8 ramekins in cake pans.  Divide the cream mixture evenly between the ramekins.  Carefully fill the pan around the ramekins with boiling water until it is half way up the ramekins.

Bake for 50 minutes or just until set.

Cool the custards to room temperature then refrigerate at least 4 hours.

When ready to serve, sprinkle the custard with sugar and melt the sugar with a torch or under the broiler.

Serve immediately.

Double Oreo Cheesecake

When asked what she would like for her birthday, our friend asked for something with oreos.  Oreo Cheesecake it is.

Crust
14.3 Ounce Package Oreo cookies
1/4 Cup Butter

Cheesecake
32 Ounces Cream Cheese, room temperature
1 Cup Sour Cream
1 1/2 Cup Sugar
1 Tbl Cornstarch
4 Large Eggs
1/3 Cup Half and Half
2 Tsp Vanilla
20 Double Stuff Oreos, lightly crushed

Topping
Crushed Oreos
Torani Cookies and Cream Syrup
Whipped Cream

Heat oven to 325 degrees.  Line a 10 inch springform pan with aluminum foil - preferably non stick.
Butter the sides of the pan thoroughly.  Butter the bottom if NOT non stick foil.

Place the oreos in a large food processor or blender and pulse to fine crumbs.  Melt the butter in a large mixing bowl and add the cookie crumbs.  Stir well.  Pour into prepared pan and press into the bottom.  Bake for 10 minutes and set aside on a cooling rack until needed.

In the same food processor/blender container, beat the cream cheese and sour cream until completely smooth.  Add the sugar and cornstarch and beat until smooth.  Add the eggs, one at a time, beating well after each addition. Pour in the cream and pulse.  Roughly crush the double stuff Oreo's, add to the bowl and pulse a few times.  Pour the filling into the crust and spread evenly.

Place the pan in the oven and bake for 1 hour.  Check the cake - if the edges are set and the middle wobbly, it is done.  If it is not, continue to cook, checking every 5 to 10 minutes.

When done, Turn off the oven.  Gently run a knife around the edge of the pan and return to the oven.  Close the door and let sit in the oven for 30 minutes.  Then remove to a cooling rack and cool completely.

Top with crushed oreos.  When served, add syrup and whipped cream as desired.

Sorta Sourdough

I am taking a sourdough starter class in June.  I have a pottery bread baking bowl I wanted to use today - and I used it to make bread that starts with a sponge that is allowed to 'ferment' for a few hours before beginning the bread.  Hence, Sorta Sourdough.

Sponge

• 1 Tsp Yeast
• 1 Cup Warm Water - no warmer than 110 degrees
• 1 Cup Bread Flour 
• 2 Tbl Sugar

In a large bowl(I used a bowl for my stand mixer), mix ingredients with a whisk until smooth.  Cover and let stand about 2 hours - will be very bubbly.

Before:

After:

Dough 

• 1/2 Tsp Yeast
• 1/2 Cup Warm Water (No warmer than 110 degrees)
• 1 1/2 Tsp Salt
• 1/4 Cup Olive Oil
• 1 1/2 Cup Whole Wheat Flour
• 1 1/2 Cup Bread Flour

Stir the yeast into warm water, set aside.

Stir sponge with a wooden spoon.  Add the yeast mixture, salt and olive oil to the sponge and beat well with spoon.

Put bowl on mixer with dough hook attachment.  In a separate bowl, stir together the Wheat and Bread flours.  Add 1/2 cup flour mixture at a time, up to 2.5 cups, mixing well after each addition.  You will add flour until a soft dough forms that pulls away from the sides of the bowl but will be sticky.  Knead for at least 5 minutes - dough will form a ball and will be lest sticky.  If it is not pulling away from bowl and hook because it is too sticky, add more flour 1 tbl at a time.   Be careful - you cannot over knead, but you can over flour.

When done, put into a bowl coated with olive oil, turn to coat evenly, let rise in a cool room temp (I set my proofer to 70).  

Rise until tripled in size (2 to 3 hours)

Butter your baking dish, set aside.

After the second rise, place the dough into your baking vessel, then turn the oven on to 425 degrees.  

Allow bread to rise at least double again.  

Bake for 30 minutes - if it starts to brown too much, cover lightly with non stick foil.  Check for doneness and cook for up to another 15 minutes.

Cool completely before slicing.