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1 medium sized loaf (I used pumpernickle)

1 zucchini, sliced lengthwise

2 peppers (I used one red, one yellow)

3 tablespoons of basil pesto

1-2 c. spinach

enough thinly sliced cheese to make a layer in your loaf (I used gouda)

S&P

Preheat oven to broil.

Slice vegetables into thin slices and arrange on baking tray. Brush both sides with olive oil. Lightly salt and pepper. Broil for 4-5 minutes per side, watching that they don't burn. Turn off oven.

Meanwhile, cut the top off of your loaf of bread. Empty it out as you would for a spinach dip, leaving about a 1/2 an inch edge.

Arrange the zucchini on the bottom of the loaf, spread half the pesto over the zucchini, then a layer of spinach, followed by the peppers and then the layer of cheese on top. Brush the remaining pesto on the lid of your loaf. Replace the lid, wrap in foil and return to (turned off) oven for 5-7 minutes to softened the cheese.

Unwrap and slice into wedges.

Posted by Jen :: 5:59 PM :: 0 comments

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Creamy Broccoli Soup with Cheddar Cheese

A delicious soup. I made it differently than the recipe suggested so see my notes at the end of the recipe.

4 tbsp. olive oil

2 c. broccoli

1 c. heavy cream

1/2 c. diced celery

1/2 c. diced onion

1 tablespoon chopped garlic

1 quart vegetable stock

2 c. grated cheddar cheese

1/2 tsp. tabasco

1 tsp. fresh lime juice

1/4 c. all purpose flour

S & P

In medium sauce pan add olive oil, celery, onion and garlic. Cook 5-8 minutes. Add flour and cook for 2 minutes, stirring occasionally. Add stock and bring to a boil. Lower heat and whisk flour to break up clumps. Cook for 1/2 hour to thicken. Add broccoli, cream, lime and tabasco. Cook for 15 minutes. Do not let boil. Add cheese and S&P to taste.

NOTE: I made it a bit different, thanks to a suggestion from my mom. I sauteed the celery, onion and garlic in the olive oil. Then I added the stock, broccoli and ONE DICED POTATO. I let this simmer until the potatoes and broccoli were cooked. I then put everything in my food processor and blended it. I returned it to the pot and added the cream, lime, tabasco and S&P. Heated just until warmed. So good! Loved it with the tiny bits of potato. Good idea, Ma!

* from Renee D at recipezaar.com

Posted by Jen :: 5:50 PM :: 0 comments

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Peach Oatmeal

I made this for breakfast for the girls this morning. It was a hit!

1/4 c. old fashioned oats
1/4 c. sliced peaches in juice (canned)
1/8 tsp. cinnamon
1/8 tsp. butterscotch or vanilla extract
1/2 tsp. sugar or honey to sweeten

Cook oats as directed. During last 3 minutes of cooking, toss in the peaches sliced into bite size pieces. Remove from heat and add cinnamon, extract and sweetener. Pour a little milk over top and enjoy!

Perfect for a cold, rainy morning before sending your wee one off on the school bus!

* adapted from Luv 2 Bake, recipezaar.com

Posted by Jen :: 5:44 PM :: 0 comments

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Pineapple Cheesecake

A really easy refreshing dessert. Make me think of summer potlucks. yum!

Crust
1/2 box. graham crumbs
1/2 c. melted butter
1/2 c. sugar

Pineapple topping
500 ml. whipping cream
1 c. icing sugar
8 oz. cream cheese, softened
1 -20 oz. can pineapple

Combine crust ingredients and press into the bottom of a 13x9 pan.

Whip cream. Mix in icing sugar, cream cheese and pineapple. Spread over the graham cracker crust. Sprinkle the top with a few tablespoons of graham crumbs to make it look pretty.

Let it set in fridge for a few hours. Serve cold.

Posted by Jen :: 5:35 PM :: 0 comments

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Monday, September 28, 2009 Jumbo Blueberry Sour Cream Scones

You'll notice that I get a lot of my recipes from Kittencal @ recipezaar. She's amazing, as are her recipes. This one is no exception.

1 cup sour cream
1 large egg, slightly beaten
1/2 teaspoon vanilla
1/2 teaspoon almond extract (or use 1 teaspoon vanilla)
1 teaspoon baking soda
4 cups all-purpose flour (measured 4 cups exactly)
1 cup sugar (can use a few tablespoons more)
2 1/2 teaspoons baking powder (or use 2 semi-heaping teaspoons)
1/4 teaspoon cream of tartar
1 teaspoon salt
1/2-1 teaspoon cinnamon (optional)
1 cup very cold butter (cut into small cubes)
1 cup fresh blueberries
vanilla glaze (optional)

Set oven to 350 degrees F. Line a baking sheet with parchment paper or lightly grease.

In a small bowl blend the sour cream with the egg, vanilla and baking soda; set aside while making the rest of the recipe.

In a large bowl mix together the flour with sugar, baking powder, cream of tartar, salt and cinnamon (if using). Using a pastry blender cut in cold butter cubes. Add in the sour cream mixture; mix JUST until moistened. Gently mix in the fresh blueberries.

Roll or pat the dough into about a 1 to 1-1/2-inch thick round. Cut dough into 12 even wedges. Place the wedges onto the prepeared baking sheet about 2-inches apart.

Bake for about 12-15 minutes or until the the bottoms are browned.

Drizzle the top of each warm scone with glaze if desired or when the scones are cooled dust lightly with confectioners sugar.

from kittencal @ recipezaar.com

Posted by Jen :: 4:06 PM :: 0 comments

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Hamburgers

It had been awhile since I made homemade burgers so I decided to give them another whirl for some friends who were over for a BBQ this weekend. So glad I did. They were gooood!

2 lbs ground beef
1 egg, slightly beaten
1/2 (1 ounce) envelope dry onion soup mix
2 tablespoons fresh minced garlic (or use 1 teaspoon garlic powder)
1/4 cup dry breadcrumbs (or crushed soda cracker crumbs, more if needed) (optional)
1 tablespoon Worcestershire sauce
1 teaspoon fresh ground black pepper
1 pinch cayenne pepper (optional)

In a bowl crumble the ground beef with clean hands. Add in the dry soup mix, egg, garlic, breadcrumbs or crushed soda cracker crumbs, Worcestershire sauce and black pepper.

Using clean hands mix until combined, add in more breadcrumbs or cracker crumbs if needed to just hold the mixture together (do not overwork the meat or it will be tough). Divide the ground beef into 6 equal patties (or make 8 small patties).

Using your large finger or the back of a small spoon make a shallow dent into the center of each patty (about 1-inch wide). Place the patties onto a large plate or a small cookie sheet; cover with plastic wrap and refrigerate for a minimum of 6 hours or up to 24 hours to blend flavors.

Grill or pan fry the burgers as desired until cooked through.


* from Kittencal @ recipezaar.com

Posted by Jen :: 4:01 PM :: 1 comments

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Monday, September 21, 2009 Spiced Toffee Chippers

I took these to Bible study and all the Sister-Wives went ga-ga for them! Enjoy!

Topping:

1/2 cup dark brown sugar

1/4 tsp ground ginger

1/4 tsp cinnamon

Cookie Dough:

1 cup Crisco*

1 cup dark brown sugar

1 egg

1 tsp vanilla

2 cups flour

1 tsp baking soda

1 tsp cinnamon

1 tsp ground ginger

1/4 tsp nutmeg

1 pkg Skor bits (SCORE indeed!!)(Get it?!)

Method:

Preheat oven to 350 degrees.

Topping: combine ingredients in a shallow dish and set aside.

Cookies: Beat shortening and brown sugar until well combined. Add egg and vanilla. Beat well. Add next 5 ingredients, mixing until incorporated. Mix in toffee bits. Roll dough into 1" balls, don't flatten. Roll in topping. Place on baking sheet about two inches apart (they flatten as they bake). Bake for 12-14 minutes.

*I followed the recipe and used Crisco, but I think it would be even better with butter. Just so you know.

Posted by Amanda Brown :: 8:28 AM :: 0 comments

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Tuesday, August 18, 2009 Southern Buttermilk Biscuits

These were honest to goodness start to finish 15 minutes. I only baked them for 8-9 minutes in my convection oven and they were done perfectly.

2 cups unbleached all-purpose flour plus more for dusting
1/4 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon kosher salt or salt
6 tablespoons unsalted butter, very cold
3/4 cup buttermilk

Preheat your oven to 450°F.

Combine the dry ingredients in a bowl, or in the bowl of a food processor. Cut the butter into chunks and cut into the flour until it resembles course meal. If using a food processor, just pulse a few times until this consistency is achieved. Add the buttermilk and mix JUST until combined. If it appears on the dry side, add a bit more buttermilk.

Turn the dough out onto a floured board. Gently, gently PAT (do not roll with a rolling pin) the dough out until it's about 1/2" thick. Use a round cutter to cut into rounds.

You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones. Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other. If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.

Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom. Do not overbake.

Yields 10 biscuits

** from P4 @ recipezaar.com

Posted by Jen :: 3:14 PM :: 0 comments

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