©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Cream Filled Chocolate Sandwich cookies

I just made a batch of Cream Filled Chocolate Sandwich cookies from my Martha Stewart Cookies, cookbook. Mmmm they good!!!

1 1/4 cups all-purpose flour
3/4 cup Dutch-process cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1 1/2 cups sugar, plus more for flattening cookies
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1 large egg, room temperature

Preheat oven to 375 degrees.

Into a medium-size bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream sugar and butter until light and fluffy, about 2 minutes. Add egg; beat to combine. With mixer on low speed, gradually add the flour mixture; continue beating until dough is well combined.

Using a 1 1/4-inch ice cream scoop, drop dough onto parchment-lined baking sheets about 2 inches apart. Dip bottom of a glass in sugar; press to flatten cookies to about 1/8 inch thick. (You may need to carefully remove dough from glass with a thin metal spatula.)

Transfer to oven, and bake until cookies are firm, about 10 to 12 minutes, rotating baking sheets halfway through. Transfer baking sheets to wire racks to cool completely.

Place cream filling in a pastry bag fitted with a coupler, and pipe about 1 tablespoon filling onto the flat side of half the cookies. Place remaining cookies on top, and gently press on each to squeeze filling to edges.

Filled cookies can be stored in airtight containers at room temperature up to 2 days.

Vanilla Cream

Makes about 1 cup.
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup solid vegetable shortening
3 1/2 cups confectioners' sugar
1 tablespoon pure vanilla extract

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and shortening until well combined. With mixer on low speed, gradually add the confectioners' sugar, and continue beating until light and fluffy, about 2 minutes. Add the vanilla, and beat to combine. Set aside at room temperature until ready to use.

No Fuss Lasagna

For dinner tonight, I am going to make a quick and easy version of lasagna.

1 pound ground beef, lean
1/4 teaspoon salt
1 jar spaghetti sauce
14 1/2 ounces Italian-style diced tomatoes, undrained
1/4 teaspoon red pepper, ground
15 ounces part-skim Ricotta cheese
1/4 cup Parmesan cheese, grated
1 egg, beaten
10 lasagna noodles, uncooked
1 1/2 cups part-skim Mozzarella cheese, shredded

1. Heat oven to 375ºF. In large nonstick skillet, brown ground beef over medium heat 8 to 10 minutes or until no longer pink. Pour off drippings. Season beef with salt; stir in spaghetti sauce, tomatoes and red pepper; set aside.

2. Meanwhile in medium bowl, combine Ricotta cheese, Parmesan cheese and egg.

3. Spread 2 cups beef sauce over bottom of 13 × 9-inch baking dish. Arrange 4 lasagna noodles lengthwise in single layer. Place 5th noodle across end of baking dish, breaking noodle to fit dish; press noodles into sauce. Spread entire Ricotta cheese mixture over noodles; sprinkle with 1 cup Mozzarella cheese and top with 1 1/2 cups beef sauce. Arrange remaining noodles in single layer; press lightly into sauce. Top with remaining beef sauce.

4. Bake 45 minutes or until noodles are tender. Sprinkle remaining Mozzarella cheese on top; tent lightly with aluminum foil. Let stand 15 minutes; cut into 12 (3 × 3-inch) squares.


Coffee Mate

Since I couldn't get my Dunkin Donuts fix over the summer, I made coffee and iced coffee at home. I tried a new flavor from Coffee Mate, it is the Italian Creme flavor. It is really good, but I only add a tablespoon or two, just to add some flavor.

So my question....Do you add any flavors to your coffee? If so what kind?


Banana Bread

I found my favorite old cookbook after we bought the new book case. It is Betty Crocker's New Cookbook from1996.

This makes 2 loaves.

1 1/4 cups sugar
1/2 cup stick butter softened
2 large eggs
1 1/2 cups mashed banana
1/2 cup buttermilk
1 tsp vanilla
2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 cup chopped nuts

Heat oven to 350. Grease bottoms only of 2 loaf pans.

Mix sugar and butter in a large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.

Bake 8 inch loaves about 1 hour or 9 inch loaves 1 1/4 hours or until toothpick inserted in center comes out clean.

Cool for 5 minutes in pans on wire rack. Loosen sides of loaves; remove from pans and place top side up on wire rack. Cool completely before slicing. Wrap tightly and store at room temp for up to 4 days or refrigerate up to 10 days.



Marcel has requested to have cheesecake for his birthday today. Yeah I know I could have just bought one, but I decided make one. I haven't made a cheesecake in years. I found this recipe on the Joy of Baking site.

2 cups (200 grams) of graham wafer crumbs or finely crushed vanilla wafers or gingersnaps (process whole cookies in a food processor until they are crumbs)
1/4 cup (50 grams) granulated white sugar
1/2 cup (114 grams) unsalted butter, melted

32 ounces (1 kg) (4 - 8 ounces packages) cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)
1 cup (200 grams) granulated white sugar
3 tablespoons (35 grams) all purpose flour
5 large eggs, room temperature
1/3 cup (80 ml) heavy whipping cream
1 tablespoon lemon zest
1 teaspoon pure vanilla extract

1 cup (240 ml) sour cream (not low fat or fat free)
2 tablespoons (30 grams) granulated white sugar
1/2 teaspoon pure vanilla extract

New York Cheesecake: Grease, or spray with Pam, a 9 inch (23 cm) springform pan. Place the springform pan on a larger baking sheet to catch any leakage while the cheesecake is baking. Preheat oven to 350 degrees F (177 degrees C) with rack in center of oven.

For Crust:
In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter. Press the crumbs evenly over the bottom and about 1 inch (2.5 cm) up the sides of the spring form pan. Cover and refrigerate while you make the filling.

For Filling:

In bowl of your electric mixer place the cream cheese, sugar, and flour. Beat on medium speed until smooth (about 2 minutes), scraping down the bowl as needed. Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl. Add the whipping cream, lemon zest, vanilla extract and beat until incorporated. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan on a larger baking pan and place in the oven.

Bake for 15 minutes and then lower the oven temperature to 250 degrees F (120 degrees C) and continue to bake for about another 1 1/2 hours or until firm and only the center of the cheesecake looks a little wet and wobbly. Remove from oven and place on a wire rack.
Meanwhile, in a small bowl combine the sour cream, sugar, and vanilla extract. Spread the topping over the warm cheesecake and return to oven to bake for 15 more minutes. Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools).

Let cool before covering with plastic wrap and refrigerating. This cheesecake tastes best after being refrigerated for at least a day.

Serve with fresh fruit or fruit sauces.

Makes one - 9 inch (23 cm) cheesecake.


Peppermint Chip Ice Cream

2 cups whole milk
2 cups heavy cream
3/4 cup sugar
1/8 tsp kosher salt
1/2 tsp vanilla extract
1 tsp peppermint extract
2 or 3 drops of red food coloring (optional)
1 cup Andes Peppermint Crunch Baking Chips

In a bowl stir together milk, heavy cream, sugar, salt, vanilla, peppermint extract until sugar is dissolved.

Drop food coloring in a this time if desired. Pour mixture into ice cream maker and follow manufactures directions.

After about 20 minutes into freezing add Andes Peppermint Crunch baking chips.

After ice maker has finish its process, put ice cream in a container to harden in the freezer.

Apple Cinnamon Waffles

This morning Victoria wanted apple cinnamon waffles. After they were done I cut them into strips and she dunked them in apple sauce.

1 cup flour
2 tsp baking powder
2 tbs brown sugar
1/4 tsp salt
1/2 tsp cinnamon
1/8 tsp nutmeg
1 cup milk
1 egg
1 tbs melted butter
1 shredded tart apple (I used a Granny Smith)
1/2 tsp vanilla

Heat waffle iron.

Combine flour, baking powder, sugar, salt and spices. Set aside.

Combine milk, egg, butter, apple and vanilla.

Add dry ingredients. Stir until well moistened, but still lumpy.

Pour about 1/3 cup onto greased, hot waffle iron. Bake until brown and crisp.

Here is the finished waffle with a little cinnamon/sugar mixture on a small plate ;o)


Land O Lakes - Harvest Baking

I just picked up the new issue of Land O Lakes - Harvest Baking magazine. It has some really great recipes for the fall and some super cute ideas for Halloween parties or Harvest Parties. Some of the recipes even the kids can do. So if you have a child that likes cooking or decorating pick it up!

Look how cute those leave cookies are?! Those jack o lantern cupcakes are really easy to make and I think they will be on the menu for Victoria's Halloween party.

Chocolate Waffles

Victoria is on a waffle kick lately. This morning we are making chocolate waffles.

1 cup all-purpose flour
1/2 cup whole wheat flour
3 tablespoons brown sugar
1/2 cup cocoa powder
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3 eggs, beaten
1/4 cup unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
2 cups buttermilk
3/4 cup mini chocolate chips, optional (I ended up adding them to half way through)

Preheat your waffle maker according to manufacturer's directions.

In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, salt and baking soda.

In another bowl, beat together the eggs, melted butter and vanilla, and then add the buttermilk.

Add the wet ingredients to the dry and stir in the chocolate chips just until combined.

Allow to rest for 5 minutes.

Ladle the recommended amount of waffle batter onto the center of your waffle maker.

Close the iron top and cook until the waffle is crispy on both sides and is easily removed from the iron.

Serve immediately or keep warm in a 200 degree F oven until ready to serve.

Looks good huh? It is a nice mild chocolate flavor.


Gingerbread Waffles

These are a nice soft waffle. Victoria and Jimmy inhaled them this morning. They tasted so good that they didn't even want syrup on them.

2 cups flour
1 tablespoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground ginger
3/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
3/4 cup brown sugar
1 1/2 cups buttermilk (I made my own 1 1/2 cup milk 1 1/2 tbs lemon juice and let it sit for a few minutes)
4 tablespoons melted butter
1/4 cup molasses
2 eggs, beaten

Heat waffle iron and spray with cooking spray.

In a mixing bowl, sift together flour, brown sugar, baking powder, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.

In another mixing bowl, combine eggs, buttermilk, melted butter, and molasses.

Add dry ingredients with wet ingredients just until moistened and lump free.

Pour enough batter to fill two-thirds of the waffle iron.

Cook until golden brown.

Set aside.

Repeat with remaining batter, spraying with cooking spray as needed.


Baked Macaroni and Cheese

For dinner tonight we are going to have a ham steak on the grill, steamed broccoli and baked macaroni and cheese.

Baked Macaroni and Cheese

24 ounces macaroni
1/2 cup butter
1/2 cup flour
4 cups milk
16 ounces Velveeta cheese
1/2 tsp black pepper
1-2 cup shredded cheddar cheese

1/3 cup bread crumb
3 tbs butter melted

Preheat oven to 350°F.

Prepare macaroni according to package directions.

Melt butter in a large pan.

Whisk flour into melted butter to create a light roux (paste).

Slowly whisk milk into the roux, whisking constantly to avoid lumps.

Allow milk and roux to heat for about one minute, then begin adding the Velveeta and shredded cheese.

Continue to gently whisk the mixture until all Velveeta and cheese has melted, then add black pepper.

After macaroni has cooked, drain the water from the pot and mix in the cheese sauce.

Once the macaroni and sauce are mixed together, transfer to a 9 x 13 baking dish and sprinkle with the topping mix (mix butter and bread crumb together).

Cook uncovered for 25-30 minutes or until bubbly.

Remove from oven and allow to cool for 5 to 10 minutes before serving.


Cake Wrecks

Have you ever seen the website, Cake Wrecks? It is a totally funny site that shows off the "talent" of professional bakers. Anyway, last week there was a karate cake for a girl, and it looks like the baker used a transfer of two guys and then piped on hair.
That made me think of Victoria's birthday this year when I ordered a GIRL bowling cake. When we picked it up, it was a boy transfer. It was awful! I had one sad little girl. Luckily we had two parties and also ordered a Ratatouille cake that was awesome.
Anyway, here is the bowling cake wreck...

Orange Butter Cookies

I just realized that I didn't share the recipe I made last year for the cookie swap. It is an Orange Butter Cookie from Paula Deen's Holiday Baking magazine.

Makes about 7 dozen

1 cup butter, softened
1/4 cup vegetable oil
1 1/2 cups sugar
2 large eggs
1 tbs orange zest
4 cups all purpose flour
1 tbs baking powder
1 egg yolk
1 tbs water

Preheat oven to 375. Line baking sheets with parchment paper.

In a large bowl, beat butter and oil at medium speed with an electric mixer until creamy. Add sugar, beating until fluffy. Beat in eggs and orange zest until combined.

In a medium bowl combine flour and baking powder. Gradually add to butter mixture, beating until combined.

Roll dough into 3x1/2 inch ropes. Fold dough in half and twist. Place cookies on prepared baking sheets.

In a small bowl, whisk together egg yolk and water. Brush egg mixture over cookies. Bake for 10 to 12 minutes, or until edges are lightly browned. Let cool on pans for 2 minutes. Remove from pans, and cool completely on wire racks.

These tasted great, but it was a warm and humid day here in Florida when I made them. They spread a lot. Next time I might chill the dough first.

Espresso Thumbprint Cookies

I don't know why but a few days ago, my brain kicked into "Christmas" mode. I am planning our neighborhood kids Christmas party this year. Anyway I also am looking forward to a cookie swap that one of my neighbors hosts. The first year I made Gingersnaps, and there was story about them. The second year I made Espresso Thumbprint cookies, whoa they were strong but good. Then I realized I never shared the recipe, it is from a Betty Crocker magazine.

1 cup packed brown sugar
3/4 cup shortening
3/4 cup butter or margarine, softened
1/4 cup baking cocoa
1 tablespoon instant espresso coffee (dry)
1 teaspoon vanilla
2 egg yolks
2 1/4 cups Gold Medal® all-purpose flour
1/2 teaspoon salt

Espresso Filling
1/2 cup whipping (heavy) cream
2 tablespoons instant espresso coffee (dry)
1 bag (11 1/2 oz) milk chocolate chips (2 cups)
1 tablespoon coffee-flavored liqueur, if desired

Heat oven to 350°F. In large bowl, beat brown sugar, shortening, butter, cocoa, 1 tablespoon dry espresso, the vanilla and egg yolks with electric mixer on medium speed, or mix with spoon, until creamy. Stir in flour and salt.

Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet. Press thumb into center of each cookie to make indentation, but do not press all the way to the cookie sheet.

Bake 10 to 12 minutes or until edges are firm. Quickly remake indentations with end of wooden spoon if necessary. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

Meanwwhile, in 1-quart saucepan, heat whipping cream and 2 tablespoons dry espresso over medium heat, stirring occasionally, until steaming and espresso is dissolved. Remove from heat; stir in chocolate chips until melted. Stir in liqueur. Cool until thickened, about 10 minutes.

Spoon rounded 1/2 teaspoon filling into indentation in each cookie.


Beef Taco Lasagna

Tonights dinner will be Beef Taco Lasagna. This recipe makes two 13x9 pans, I am only making one.

24 lasagna noodles
2 pounds lean ground beef
2 envelopes taco seasoning
4 egg whites
2 cartons (15 ounces each) ricotta cheese
8 cups (2 pounds) shredded cheddar cheese
2 jars (24 ounces each) chunky salsa

Directions: Cook noodles according to package directions.
Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning.

In a small bowl, combine egg whites and ricotta cheese.

Drain noodles.

In each of two 13-in. x 9-in. baking dishes, layer four noodles, 3/4 cup ricotta mixture, half of the beef mixture and 1-1/3 cups cheddar cheese. Top each with four noodles, 3/4 cup ricotta mixture, 1-1/2 cups salsa and 1-1/3 cups cheese. Repeat.

Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350° for 35-40 minutes or until heated through.

Let stand for 10 minutes before cutting.

To use frozen casserole: Thaw in the refrigerator for 8 hours. Bake as directed.

Yield: 2 casseroles (8 servings each). To use frozen casserole: Thaw in the refrigerator for 8 hours. Bake as directed.

Baked Donuts

1 cup milk (heated approximately 1 minute in microwave)
1/4 cup warm water (110 degrees F.) (I ended up using more water)
2 tablespoons butter, melted
2/3 cup sugar
2 eggs, room temperature and beaten
5 cups bread flour or all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 tablespoon vital wheat gluten
3 teaspoons instant active dry yeast
Cinnamon Topping (see recipe below)

Add all the ingredients into your bread maching, except the Cinnamon Topping, in the bread pan of bread machine.

Use your dough setting.
Check the dough you can open the lid to check. It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time). You want the dough to be supple and smooth. It should be slightly tacky to the touch.

When the bread machine has completed the dough cycle, remove dough from pan and turn out onto a lightly floured surface.

Roll dough out approximately 1/3-inch thick on a lightly-floured board. Using your floured doughnut cutter, cut out the doughnuts and place on a parchment-lined baking sheet.

NOTE: If you don't have a doughnut cutter, use a 2 to 3-inch round cookie cutter. Cut out the smaller inner circle using a smaller cutter. Cover the doughnuts with plastic wrap and let rise for approximate 45 to 60 minutes. At this point they went into the fridge for overnight.

Preheat oven to 375 degrees F.

Bake for about 10 minutes or until the bottoms of the doughnuts are just golden. I also baked the munchkin parts for 8 minutes.

Don't overbake - under bake them a little, as they will continue baking outside the oven for a few minutes. You want an interior that is moist and tender. Remove from oven and let the doughnuts cool for 1 to 2 minutes.

Cinnamon Topping:
1/2 cup butter, melted
1 cup sugar
2 tablespoons ground cinnamon

Dip each doughnut in the melted butter and then in the sugar/cinnamon mixture.

Well they taste like dinner rolls but with melted butter with cinnamon sugar. They were good, but not what I was expecting.


Special Dark Ice Cream

I was looking for an easier chocolate recipe, and made this one up

3 eggs
2/3 cups sugar
1 3/4 cups milk
1 3/4 cup cream
1 cup Hersheys Special Dark syrup
1 tsp vanilla extract

In a sauce pan stir eggs, sugar and milk. Cook on low heat. Stir/whisk constantly for 10-15 minutes until mixture starts to thicken. Strain into big glass measuring cup (4 cup works fine) and allow to cool, then place into fridge for a few hours.

Stir in the cream, syrup, and vanilla. Pour into your ice cream maker and churn for 20-30 minutes.

When done, I like to use a 1/3 cup measuring cup and put into the snack size gladware containers for the hard freeze in the freezer. That way it make a great serving size. I dip the gladware into hot water for a second or two and the ice cream pops right out. If you try and eat it out of the gladware, they crack.

Banana Macadamia Nut Muffins

I didn't use up all the bananas yesterday, I had three more that needed to be baked up somehow. I found this recipe on Epicurious.

1 1/2 cups unbleached all purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 1/4 cups mashed ripe bananas (about 3 large)
1/2 cup sugar
1/4 cup firmly packed dark brown sugar
1/2 cup (1 stick) unsalted butter, melted
1/4 cup milk
1 large egg
1 cup unsalted macadamia nuts, toasted, chopped

Preheat oven to 350°F.

Grease twelve muffin cups or line with muffin papers.

Sift first 4 ingredients into large bowl.

Combine bananas, both sugars, butter, milk and egg in medium bowl.

Mix into dry ingredients. Fold in half of nuts.

Divide batter among prepared muffin cups.

Sprinkle tops of muffins with remaining macadamia nuts.

Bake until muffins are golden brown and tester inserted into center comes out clean, about 25 minutes.

Transfer muffins to rack and cool.


Shepards Pie

I don't have a real recipe for this.

1 to 1 1/2 pounds ground beef
1 packet of brown gravy mix
1 cup water
1 1/2 cups frozen mixed veggies
Mashed potatoes

Preaheat oven to 350 F

In a large skillet brown the ground beef until no longer pink; drain.

Add the packet of gravy mix and water. Cook medium/high heat for about 2 or 3 minutes or until gravy starts to get thick.

Add in veggies and cook for another 3 or 4 minutes, until veggies are hot.

Place beef mixture into an 8x8 baking pan, top with mashed potatoes and sprinkle with paprika.

I used boxed mashed potatoes and made 8 servings.

Bake for 30 minutes until hot and bubbly.

Oatmeal Raisin Cookies

1 cup butter flavored shortening
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 cups rolled oats
1 cup raisins
Preheat oven to 350 degrees F

In a large bowl, cream together the butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets or parchment lined cookie sheets.

Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes on the cookie sheet. After 2 minutes remove cookies and place on cooling racks.

National Filet Mignon Day

Have you ever seen the show called The Best Thing I ever ate on Food Network? It is where they ask the Food Network hosts where they ate the best food item. Well today is National Filet Mignon Day! No we are not having Filet Mignon tonight.

But the best place I ever ate a Filet Mignon, would be Memphis Roadhouse in South Attleboro, MA. I loved the 8 oz Filet with skillet potatoes and a cesar salad. Yum! Last summer we had to eat there on vacation. I was bummed that they didn't offer the skillet pototatoes, instead got broccoli.

My mouth is watering just thinking of Memphis Roadhouse.


Chicken Piccata

I took some chicken out of the freezer to thaw. On the menu tonight is Chicken Piccata over angel hair pasta and salad.

2 large lemons
1 1/2 lbs chicken breasts pounded to about 1/4 inch
salt and fresh ground blackpepper
1/2 cup flour
4 tablespoons olive oil
1 large shallot, minced (or 1 tsp minced garlic)
1 cup chicken stock
2 tablespoons drained small capers
3 tablespoons unsalted butter, softened
2 tablespoons minced fresh parsley leaves

Preaheat oven to 275.

Halve one lemon lengthwise and slice one half crosswise into 1/8-1/4 inch thick slices.

Juice the remaining 1 1/2 lemons to obtain 1/4 cup juice.

Salt & pepper each cutlet generously and dredge each cutlet in the flour.

Heat a large heavy-bottomed skillet over medium-high heat until hot, add 2 tbsp oil, saute half of the cutlets until medium brown (2 minutes per side).

Transfer cutlets to baking sheet in the oven to keep warm.

Add remaining oil and repeat with remaining cutlets.

Add shallot or garlic to pan over medium heat -- saute until fragrant (30 seconds).

Add stock and lemon slices, increase heat to high and deglaze pan; simmer until liquid reduces to about 1/3 cup.

Add lemon juice and capers and simmer until sauce reduces again to 1/3 cup.

Remove pan from heat, add butter until it melts and thickens sauce; add parsley.

Spoon sauce over chicken and serve immediately over cooked angel hair pasta


Corn Bread

To go alone with dinner tonight, I think I am going make up a yummy batch of corn bread.

2/3 cup butter softened
1 cup sugar
3 eggs
1 2/3 cups milk
2 cups all-purpose flour
1 1/3 cup cornmeal
4 1/2 teaspoons baking powder
1 teaspoon kosher salt

Preheat oven to 400.

In a mixing bowl, cream butter and sugar.

In a small bowl combine the eggs and milk.

In a small bowl combine flour, cornmeal, baking powder and salt; add to creamed mixture alternate with egg mixture.

Pour into a greased 13-in. x 9 baking pan. Bake for 24-27 minutes or until a toothpick inserted in the center comes out clean. Cut into squares; serve warm with butter.

Oven "fried" Chicken

Last night I was watching Paula's Best Dishes on Food Network. Miss Paula and Bobby were making oven fried chichen and Marcel said that it looked good. So guess what I am making for dinner?? Yep, Oven Fried Chicken. I just need to stop at the store and pick up some Panko bread crumbs.

2 cups Panko bread crumbs
1 cup grated Parmesan
4 tablespoons olive oil, divided
2 tablespoons freshly minced thyme leaves
Kosher salt and freshly ground black pepper
1/4 cup Dijon mustard
2 tablespoons water
2 1/2 pounds boneless skinless chicken breasts, pounded to 1/4 -inch thickness


Preheat oven to 400 degrees F. Line a baking sheet with heavy-duty aluminum foil. Place a cooling rack over pan and spray rack with nonstick cooking spray.

In a shallow dish, combine bread crumbs, cheese, 2 tablespoons olive oil, thyme, salt and pepper, to taste.

In a separate shallow dish, combine mustard, water, salt and pepper, to taste, and remaining olive oil.

Coat each chicken breast with mustard mixture; dredge each in bread crumb mixture.

Place on prepared rack in pan. Bake for 25 to 30 minutes, or until chicken is golden brown. Serve immediately.


Basic Egg Bread

After making French Toast yesterday with plain whole wheat bread, I was searching for a good egg bread recipe. I am a bit intimidated by trying to make challah. I found a good looking recipe on Breadworld.

This is for a 1 1/2 pound loaf.

2/3 cup warm milk
2 large eggs
2 tbs unsalted butter
1 tsp salt
3 cups bread flour
2 tbs sugar
2 tsp bread machine yeast

Add ingredients to bread machine pan in the order suggested by manufacturer.

Recommended cycle: Basic/white bread cycle; medium/normal color setting.

Nutritional Information: Per Serving:Serving size: 1 slice (1/12 of 1 1/2-lb. recipe)calories 170; total fat 4g; saturated fat 2g; cholesterol 42mg; sodium 233mg; total carbohydrate 28g; dietary fiber 1g; protein 6g.


Key Lime Pie

I love the take of just about anything Key Lime Pie. This summer I have made Key Lime Pie Martinis and Key Lime Pie Ice Cream. Today I am going to make a Key Lime Pie from scratch! I found a great recipe on the Joy of Baking site.

1 1/4 cup (125 grams) graham cracker crumbs
2 tablespoons (30 grams) granulated white sugar
5 - 6 tablespoons (70 - 85 grams) unsalted butter, melted

3 large egg yolks (I had to use 4 medium yolks)
One 14 - ounce (390 grams) can sweetened condensed milk
1/2 cup (120 grams) key lime juice
2 teaspoons grated lime zest

1 cup (240 ml) heavy whipping cream
2 tablespoons (25 grams) granulated white sugar

Preheat the oven to 350 degrees F (177 degrees C) and place the rack in the center of the oven.
Graham Cracker Crust: Mix together the graham cracker crumbs, sugar, and melted butter. Press onto the bottom and up the sides of a well greased 9 inch (23 cm) pie or tart pan. Cover with plastic wrap and place in the refrigerator to chill while you make the filling.

Filling: In the bowl of your electric mixer, with the whisk attachment, beat the egg yolks until pale and fluffy (about 3 minutes). Gradually add the condensed milk and beat until you have a light and fluffy mixture (4-5 minutes). Scrape down the sides of the bowl and beat in the lime juice and zest.

Pour the filling into the crust and bake for about 10 minutes, or until the filling is set. Remove from oven and place on a wire rack to cool. Once it has completely cooled, cover and refrigerator until serving time. (The pie can be made to this point and stored in the refrigerator for a couple of days.) Just before serving make the whipping cream.

In a separate bowl, beat the whipping cream until soft peaks form. Add the sugar and beat until stiff peaks form. Either pipe or place mounds of whipping cream on top of the filling.

Makes 1 - 9 inch (23 cm) pie or tart. I didn't have a 9 inch pan so I used my 9 1/2 inch pan.

Just out of the oven and cooling. I will make the whipped cream later on.

Soft Pretzels

I haven't tried to make pretzels in years...I figured I would give them another try today.

1-1/2 cups water
1 tsp. kosher salt
1 Tbsp. firmly-packed light brown sugar
3-1/2 cups flour
2 tsp. active dry yeast

2 quarts water
1/3 cup baking soda
Kosher salt
Place the first five ingredients in your bread machine in the order specified by the manufacturer.
Set the machine to the dough cycle.

When cycle is complete, turn dough out onto a lightly-floured surface, and let it rest a few minutes. Meanwhile, preheat the oven to 475 degrees F.

Divide dough into 12-14 equal pieces. Roll each piece out to a 15-inch rope.

Make a U with each rope, then cross the ends. Pick up the ends and twist, and then fold up to make a pretzel shape. Pinch to seal.
Place the pretzels on foil lined baking sheets.

Place the 2 quarts of water in a large saucepan. Bring to a boil. Add the baking soda, and then reduce the heat to a simmer.

Slide 2-3 pretzels at a time into the baking soda bath. Let them simmer about 2 minutes. Use a slotted spoon to remove the pretzels. Transfer to the cooling rack. Sprinkle with kosher salt. (I also did some with cinnamon & sugar mixture)

When all of the pretzels have come out of the baking soda bath, transfer them to the foil lined baking sheets.
Bake 8-12 minutes until golden brown.

All done and VERY yummy!!


Chocolate Chip Waffles

I noticed that it is National Waffle Day! Of course we had to celebrate it. I made some extra special yummy chocolate chip waffles.

cooking spray
1 3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
pinch of cinnamon
1 1/2 cup skim milk
1 tablespoon butter -- melted
1 teaspoon vanilla extract
1 large egg yolk
1 large egg white
1 tablespoon sugar
1/2 cup miniature chocolate chips

Coat a waffle iron with cooking spray, and preheat.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, cinnamon, and salt in a large bowl.

Place milk, butter, vanilla, and egg yolk in a bowl; stir with a whisk. Add to flour mixture, stirring until blended. Beat egg white and sugar with a mixer at high speed until stiff peaks form. Fold into flour mixture. Fold in miniture chips. Spoon about 1/2 cup batter onto hot waffle iron, spreading batter to edges.

Cook 3-5 minutes or until done; repeat procedure with remaining batter.

Happy National Waffle Day!!!


Chocolate Cheesecake Ice Cream

1 1/2 cup heavy cream
1 cup sour cream
6 ounces cream cheese
3 tablespoons fresh lemon juice
3/4 cup granulated sugar
1/4 teaspoon vanilla extract
2 ounces semi sweet or dark chocolate

Melt chocolate over double boiler or in microwave. Let cool at room temperature.

Place the cream cheese into a mixing bowl and beat until soft and smooth.

Slowly add the sugar and then beat in the sour cream and chocolate followed by the heavy cream.

Add the vanilla extract and lemon juice and mix until thick and smooth.

Cover and chill in the refrigerator for 2-3 hours.

Take the chilled mixture and beat until creamy then transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.

This wasn't chocolatey enough for me, so I mixed up some cocoa powder and milk, strained it and put it in base.


Black & White Chip cookies

Don't you hate it when a recipe calls for 1 cup (half a bag) of chocolate chips? What do you do with the rest? I end up by putting them in the freezer. Now I have a section on the freezer door that has a few 1/2 bags of chips.

I decided to get rid of the 1/2 bags and made up some Toll House Cookies, the pan version.

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened (or butter flavor crisco)
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) chocolate chips. (I used 1 cup dark chocolate and 1 cup Ghiradelli white chips)
1 cup chopped nuts (I had 1 cup chopped walnuts in the freezer too)


PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.


PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies. * May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

Cafe' au lait Ice Cream

2 eggs, beaten
2/3 cup sugar
1 1/2 cups milk
2 tablespoons instant coffee
1/2 teaspoon vanilla
1/4 cup mini marshmallows
1 cup heavy cream

In a medium saucepan, combine beaten eggs, sugar and milk. Cook and stir over low heat until mixture thickens and coats a spoon. Add instant coffee; stir in vanilla and marshmallows until melted and instant coffee is completely dissolved.

Set aside to cool 15 minutes.

Add heavy cream.

Pour into ice-cream maker and freeze according to directions.

Makes about 1 quart

Blueberry Scones

This morning I lit a Blueberry Scone Candle from Yankee Candle Co. The house smelled so good that I decided to make some blueberry scones. I found a great recipe on the Joy of Baking website. They has such wonderful recipes.

Blueberry Streusel Scones:

2 cups (260 grams) all-purpose flour
1/4 cup (50 grams) granulated white sugar
2 teaspoons (10 grams) baking powder
1/8 teaspoon salt
6 tablespoons (85 grams) chilled, unsalted butter, cut into pieces
1 cup (150 grams) fresh blueberries
1 large egg, lightly beaten
1 teaspoon (5 grams) pure vanilla extract
1/2 cup (120 ml) milk or cream

Brushing tops of scones:
Milk or Cream

Streusel Topping:
1/4 cup (55 grams) brown sugar
1/4 cup (35 grams) all purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons (30 grams) chilled unsalted butter, cut into pieces

Preheat oven to 400 degrees F (205 degrees C) and place rack in middle of oven. Line a cookie sheet with parchment paper.

For the Scones: In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Gently fold in the blueberries. In a small measuring cup combine the cream, beaten egg and vanilla. Add this mixture to the flour mixture and stir just until the dough comes together. Do not over mix the dough or the scones will be tough.

Transfer the dough to a lightly floured surface and knead the dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (4 cm) thick. Cut this circle in half, then cut each half into four pie-shaped wedges (triangles). Place the scones on the baking sheet. Brush the tops of the scones with a little cream or milk.

For the Streusel Topping: In a small bowl whisk together the sugar, flour, and cinnamon. With a pastry blender or two knives, cut in the butter until crumbly. Top each scone with a teaspoon or two of the streusel mixture. Cover and refrigerate any leftover streusel mixture.

Bake the scones until nicely browned, about 18 - 22 minutes or until a toothpick inserted in the center of a scone comes out clean. Transfer to a wire rack to cool slightly. These are best eaten the day they are made but can be covered and stored for a few days.
Makes 8 scones


Chicken Fajitas

Tonight we had chicken fajitas. I made enough so that we could have left overs.

2 green bell peppers, cut into strips
2 yellow bell peppers, cut into strips
2 red bell peppers, cut into strips
2 large vidalia onions, halved and cut into strips

5 or 6 large chicken breasts, cut into strips
3 tbs vegetable oil
Fajita seasoning

In a large bowl combine the veggies and season with salt and black pepper.

In another large bowl combine the chicken, oil and seasoning. Let that rest for 10 to 15 minutes.

On a large non stick griddle or cast iron pan, I like to cook the chicken first. Make sure it is super hot! After the chicken is cooked through I put it in the oven to keep warm.

I then cook the veggies making sure not to over cook them. We don't like them mushy.

Serve on fajita sized tortilla with sour cream, shredded cheese, salsa and guacamole.

French Vanilla Ice Cream

French Vanilla Ice Cream

2 Large eggs (or 1/2 cup of egg beaters)
3/4 Cup granulated sugar
2 Cups heavy or whipping cream
1 Cup whole milk
2 Tsp. vanilla extract

Whisk eggs in a mixing bowl until light and fluffy, 1-2 minutes Whisk in sugar, a little at a time. Continue whisking until completely blended, about 1-minute more. Pour in cream, milk and vanilla, whisk to blend.

Transfer mixture to ice cream maker.
Freeze according to the manufacturer's instructions

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