A Busy Nest

Homemade Flour Tortillas

2013-02-12T20:03:00.002-05:00

While preparing supper tonight I went to the refrigerator to get the last of the ingredients for my dinner—tortillas. I thought I had purchased a package but they were nowhere to be found. My daughter was talking to me on Facetime and suggested that I make some from scratch. So I did, and was so happy at how easy they were to make and how delicious they were.

Homemade Flour Tortillas

Adapted from Gourmet

Ingredients:

2 cups all-purpose flour

1 teaspoon salt

1/4 cup Crisco shortening

1 tablespoon vegetable oil

1/2 cup warm water

Directions:

Stir together flour with salt in a bowl. Cut in Crisco with a fork or pastry cutter to a meal-like texture.
Slowly pour vegetable oil over the mixture and stir in warm water with a fork to form dough.
Knead on a lightly floured surface a few minutes until smooth and elastic. Dust hands occasionally with flour if dough becomes sticky.
Form dough into a ball, cover with plastic wrap, and let rest for one hour. Heat a griddle or cast-iron skillet over low heat until hot.
Cut dough into 12 equal-size portions and roll each into a ball.
Roll out one ball at a time using just enough flour to prevent dough from sticking. Keep remaining dough covered with plastic wrap. Roll out each ball into an even circle. Cook each tortilla as you roll the next.
Cook the tortilla for a half-minute to a minute until it form bubbles. Turn it over and cook the other side. Remove onto a towel or rack to cool.

-E

White Chocolate Dipped Almond Biscotti

2012-12-14T12:05:00.000-05:00

Making biscotti from scratch is simple. So simple that I felt a tinge of regret for waiting so many years to try it. If you can make a batch of cookies, you can make biscotti. A basic, yet adaptable dough is formed into two logs on a cookie sheet and baked, cut into pieces and then baked again until crisp. That's it! I say that it's adaptable because you can swap out almonds for pretty much anything from dried fruit, nuts, chocolate chunks, crystalized ginger, coconut, citrus zest and countless other mix-ins depending on your mood or perhaps a favorite flavor profile of the gift recipient. After the biscotti cooled, I dipped the bottoms in white chocolate, but you could drizzle on chocolate or just skip it altogether. No matter how you slice it, at the end of the day biscotti are the perfect gift or the perfect indulgence dipped in a steamy cup of hot chocolate.

White Chocolate Dipped Almond Biscotti
Adapted from this recipe at Pass the Sushi

Ingredients:

2 cups sliced almonds

3/4 cup plus 1 tablespoon sugar
2 cups all-purpose flour

1 teaspoon baking powder
1/2 teaspoon salt
3 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
10 ounces white chocolate

Directions:

Preheat oven to 350 degrees F.
Spread the almonds out on a cookie sheet and bake for 8-10 minutes or until lightly toasted, shaking the pan halfway through. Set aside to cool.
Using a food processor, pulse together 1/2 cup of the almonds and 1 tablespoon of sugar until finely ground, then add the flour, baking powder and salt and pulse a few more times until mixed.
In a separate bowl or stand mixer, beat the eggs, vanilla and 3/4 cup sugar together for 3 minutes until fluffy and thick. Slowly mix in the flour mixture and then fold in the almonds.
Line a cookie sheet with greased parchment paper.
Divide the biscotti dough in half and form two 2x10 inch loaves, smoothing the tops. Bake for 25 minutes. Reduce the oven temperature to 325 degrees F.
Gently slice the loaves into 1/2 inch slices and spread out on the baking sheet, bottom side still facing down. Bake an additional 20 minutes or until the biscotti are crisp. Remove from oven and cool completely before dipping.
To dip the biscotti, melt the white chocolate in the microwave or using a double boiler. Dip the bottoms of each biscotti in the chocolate and place on a cooling rack until firm.

-M

Chocolate Whoopie Pies with Caramel Frosting

2012-09-17T11:23:00.003-04:00

Saturday was the first day that felt like autumn was nearing and when it comes to cooking, it's hands down my favorite time of year to pull out all the stops. This past weekend I was in full-on cooking mode. I made a huge batch of silky soup, a loaf of this whole wheat bread, pot roast and chocolate whoopie pies filled with a caramel frosting.

The chocolate cake used in this recipe is rich in cocoa flavor but not overly sweet, so it is a perfect base for the sweet caramel frosting which is reminiscent to the delicious frosting that adorns Southern caramel cakes.

Can't get enough whoopie pies? Here are a few other recipes we've made:

Pumpkin Whoopie Pies with Maple Filling

Chocolate Mint Whoopie Pies

Red Velvet Whoopie Pies with Whipped Marshmallow Filling

Chocolate Whoopie Pies with Caramel Frosting

Ingredients:

Whoopie Pies:

1 cup sugar

½ cup butter, softened

1 teaspoon vanilla extract

1 egg

1 cup milk

2 cups flour

½ cup cocoa powder

1-½ teaspoons baking soda

½ teaspoon salt

½ teaspoon baking powder

Caramel Frosting:

½ cup butter

½ cup brown sugar, firmly packed

1/3 cup milk

2-¼ cup powdered sugar

1 teaspoon vanilla

Directions:

Preheat oven to 375 degrees F.
Mix together the sugar, butter, vanilla, egg and milk.
In a separate bowl mix the flour, cocoa, baking soda, baking powder and salt. Gradually add to wet mixture and mix until combined.
Drop by tablespoons on a parchment lined cookie sheet.
Bake for 8-10 minutes or until set. Cool 5 minutes on the baking sheet before transferring to a cooling rack. Cool completely before frosting.
To make the caramel frosting: In a saucepan, melt butter over low heat. Add the brown sugar and boil over low heat 2 minutes, stirring constantly.
Add milk and bring to a boil. Cool to lukewarm.
In a mixing bowl, beat together the powdered sugar, butter mixture and vanilla until smooth.
To assemble, spoon frosting on one chocolate cake and top with another.

Strawberries 'n' Cream Shortcake

2012-03-25T17:56:00.000-04:00

Saturday, while shopping at my local Fresh Market, I picked up two packages of strawberries with the intention to make shortcake for Sunday dinner dessert. My husband was raised eating regular yellow cake with strawberries. As for me, we had a large sweetened biscuit that was filled in the middle with cream and strawberries, then topped with the syrupy strawberries and whipped cream on top. The recipe below is like what I used to have as a child.

Strawberries 'n' Cream Shortcake
2 quarts sliced strawberries
1/2 cup sugar
4 cups self-rising flour (White Lily makes a good one)
1/2 cup shortening
1 cup buttermilk

Preheat the oven to 425 degrees. In a large bowl stir together the sugar and strawberries, then let set. In a separate bowl, cut in the shortening with the flour and mix until evenly blended. Stir in buttermilk. Remove from bowl and transfer to a floured counter. Gently shape in a circle about 1-1/2 inch thick and transfer to a cookie sheet. Bake until golden brown about 15 minutes. Place on rack and let cool. Cut the large biscuit into eight pieces, then slice each piece in half. Add strawberries and cream into the middle and on top of each piece. Top with dollops of whipped cream.

Blueberry Coffeecake

2012-03-22T20:36:00.000-04:00

I found this healthier version of a blueberry coffeecake on a blog called the pastry affair. It doesn't taste heavy or too sweet. The cake has great flavor with lots of blueberries and an almond crumble. You won't feel guilty from this treat and you won't stop at one piece either.

Blueberry Coffeecake

(printable recipe)

from the pastry affair

1 egg

1/2 cup buttermilk
1/2 cup plain yogurt
1/4 cup vegetable oil
1/2 cup brown sugar
1 cup all-purpose flour
1 cup whole wheat flour (alternatively, you could use all-purpose)
1 tablespoon baking powder
Pinch of salt
1 1/2 cup blueberries (fresh or frozen)

Preheat oven to 400 degrees F. Lightly grease a bundt pan.

In a large mixing bowl, mix together the egg, buttermilk, yogurt, oil, and brown sugar until combined. Fold in the flours, baking powder, and salt until just barely mixed. Do not overmix! Fold in the blueberries. Transfer batter to prepared bundt pan.

Topping:

1/4 cup brown sugar
1/4 cup sliced almonds
1/2 teaspoon cinnamon

In a small bowl, combine all ingredients until mixed. Sprinkle over the top of the batter.

Bake 25 minutes (may take 10 minutes longer if using frozen blueberries), or until a toothpick inserted into the center comes out clean. Run a knife around the edge of the cake pan and let cool for 10 minutes before flipping onto a plate. Serve hot or room temperature.

Apple Crisp

2012-03-11T21:39:00.000-04:00

I bought my lunch when I was in elementary school back in the day. Friday was my favorite day of the week because they served apple crisp! I loved it so much I wanted seconds, but did not have the change to get more. Today I make it for my family and I make sure I make a large batch so I can have another dish of it!

Apple Crisp
(Printable Recipe)
Adapted from Martha Stewart
3 pounds Granny Smith apples, cored, peeled and sliced
1/2 teaspoon cinnamon
1/2 cup brown sugar
1/2 teaspoon salt
1/4 cup plus two tablespoons sugar
1/2 cup softened butter
1 cup rolled oats

Preheat the oven to 350 degrees. Grease a 13x9 glass casserole and spread the apples out on the bottom. Sprinkle with 1/4 cup of the brown sugar, 1/4 cup of the white sugar and the cinnamon. Gently toss to incorporate. In a mixing bowl, mix together the remaining 1/4 cup brown sugar, salt, two tablespoons of sugar, butter and oats until the mixture forms a crumbly texture. Sprinkle over apples and gently pat to adhere the crumb mixture to the apples. Bake for 35-40 minutes or until crumb is lightly golden. Serve warm with whipped cream.

Cooking Tip: Perfect Bacon

2012-02-24T21:07:00.000-05:00

This is one of those great ideas I found on pinterest recently. I love that I don't have to worry about my bacon burning and I can do other chores while it is cooking. There is minimal cleanup

with this method too.

Cooking tip for perfect bacon

Preheat oven to 375 F. Place bacon on parchment paper on cookie sheet. Bake.

bacon: 22-25 minutes

turkey bacon: 12-15 minutes

Pinto Beans

2012-02-20T11:36:00.000-05:00

Some times a southern girl just has to make pinto beans. It is just something we cook. So forget about the meat and make these beans with cornbread or honey cornbread muffins.

Pinto Beans

(printable recipe)

4 cups pinto beans

2 slices thick bacon

1 teaspoon salt

1 teaspoon freshly ground black pepper

Rinse beans in cool water; put into a pot. Cover with water by 3 inches. Bring to a boil. Reduce heat and cover. Simmer 3 hours, or until beans are tender. You may have to add more water to beans. Beans should have a thick broth. Toward end of cooking time, add salt and pepper.

Serve with tabasco sauce, cilantro and sour cream.

Cinnamon Honey Syrup for Pancakes

2012-02-18T17:46:00.000-05:00

My children love pancakes. We also love REAL maple syrup. However, it is so expensive that I was happy to find this recipe for cinnamon honey syrup the other day. We tried the syrup on chocolate chip pancakes. Chocolate and cinnamon are a nice combination. In my opinion, this syrup is a much better choice than the cheap syrups you buy for pancakes.

Cinnamon Honey Syrup

from All Recipes

(printable recipe)

1 cup honey

1/2 cup butter

1 teaspoon cinnamon

Combine the ingredients in a microwave safe bowl. Microwave until butter is melted and stir well. This could also be made on the stove top.

Vegetable Barley Casserole

2012-02-17T08:11:00.000-05:00

I like barley but rarely take the time to plan a meal using it. This healthy barley dish was simple to make and simply delicious. Tomatoes, corn, spinach, onions, barley...that is about the extent of it.

Vegetable Barley Casserole

Adapted from Weight Watchers

(printable recipe)

2 teaspoons canola or olive oil

1 small onion, chopped

1 teaspoon minced garlic

2 cups frozen corn kernels

3 cups spinach leaves

14 - 1/2 oz canned diced tomatoes

2 cups cooked barley

1/4 teaspoon cumin seeds

1/4 teaspoon dried oregano, crushed

1/2 teaspoon salt

1/4 teaspoon black pepper, freshly ground

non-stick cooking spray

1/2 cup low-fat shredded cheddar cheese

Preheat oven to 350ºF.

Heat oil in very large nonstick skillet over medium heat. Add onion, garlic, corn and spinach; cook, stirring frequently, until onion is translucent and spinach is tender (about 5 minutes). Stir in tomatoes, barley, cumin, oregano, salt and pepper; heat through.

Coat a 2 1/2- to 3-quart baking dish or 9 x 13 pan with non-stick cooking spray. Spoon barley mixture into prepared dish in an even layer; sprinkle with cheese. Bake until cheese melts and mixture is hot, about 25 minutes.

Remove from oven and let stand for 5 minutes before serving.

Kale Chips

2012-02-13T08:02:00.000-05:00

I have always wanted to make kale chips and I finally made them. They are crispy with just the right amount of salt. They hold their shape well when they are baked. My children loved them. How about a chip with vitamins?

Kale Chips

(printable recipe)

1 bunch kale
1 tablespoon olive oil
1 teaspoon salt or seasoned salt

Preheat oven to 350 F. Line a baking sheet with parchment paper or a silicone baking mat.

Wash and dry kale. Separate the leaves from the stems. Throw away the stems. Break the leaves into bite size pieces. Toss the leaves with olive oil and salt. Spread kale leaves on baking sheet.

Bake 10-15 minutes until edges are brown (not burnt).

Enjoy.

Cranberry Swiss Turkey Sandwiches

2012-02-06T22:56:00.000-05:00

Turkey is probably my favorite meat. This open-faced sandwich is one of my favorite ways to enjoy leftover turkey. The tart sweet cranberries with the mild flavored Swiss provide a little more punch than the average turkey sandwich.

Cranberry Swiss Turkey Sandwiches
(printable recipe)
sourdough or multi-grain bread, sliced
cranberry sauce
turkey
spinach leaves
Swiss cheese slices

Preheat oven to 450 F. Place slices of bread on a cookie sheet. Spread 2 Tablespoons of cranberry sauce on top of bread slices. Put pieces of turkey on top of the cranberry sauce. Pile spinach leaves on turkey and top with Swiss cheese slices.

Bake in oven for 10 minutes until cheese is melted. Serve.

Strawberry Yogurt Cake

2012-02-01T07:54:00.001-05:00

Fresh strawberries and yogurt help make this cake a winner. It is moist and pretty. The lemon glaze adds a fresh taste to the dessert. It is a perfect pick for a luncheon or shower.

Strawberry Yogurt Cake
from A Spicy Perspective
(printable recipe)
1 cup butter, softened
2 cups sugar
3 eggs
3 tablespoon lemon juice, divided
Zest of 1 lemon
2 ½ cups all-purpose flour, divided
½ teaspoon baking soda
½ teaspoon salt
8 ounces plain or vanilla, Greek yogurt
12 ounces fresh strawberries, diced
1 cup powdered sugar

Preheat oven to 325F. Grease and flour a 10 inch bundt pan. Sift together 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside.

With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs, then stir in 1 tablespoon lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.

Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.

Pour the batter into the Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Combine remaining lemon juice and powdered sugar. Drizzle over cake.

Peanut Blossom Cookie Perfection

2012-01-31T07:34:00.000-05:00

Next to chocolate chip cookies these are one of the most timeless cookies ever. I have been enjoying these for three decades and hopefully will keep eating them for many more.

Hershey’s Peanut Blossom Cookies

(printable recipe)

48 milk chocolate Hershey’s Kisses 2 tablespoons milk
½ cup shortening 1 teaspoon vanilla
¾ cup creamy peanut butter 1 ½ cups all purpose flour
1/3 cup granulated sugar 1 teaspoon baking soda
1/3 cup brown sugar ½ teaspoon salt
1 egg Granulated sugar

Heat oven to 375°F. Remove wrappers from chocolates.

Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges.

Remove from cookie sheet to wire rack. Cool completely.

Cranberry Upside-Down Cake

2012-01-24T07:43:00.000-05:00

This is a recipe my husband saw in Parade magazine and wanted me to make it for him. I had to adapt the recipe a little bit because I did not like the topping to cake ratio in the photo. The small changes resulted in a cake we are both happy to eat.

Cranberry Upside-Down Cake
Adapted from Parade magazine
(printable recipe)
1- 12 ounce bag fresh cranberries
1/4 cup chopped walnuts
1 teaspoon grated orange rind
½ cup butter, softened and divided
3/4 cup packed brown sugar
3 tablespoons orange juice
¼ tsp cinnamon
1½ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
1 cup granulated sugar
1 teaspoon vanilla extract
1 egg
½ cup skim milk
1/4 cup sour cream

Preheat oven to 350°F. Coat a 10-inch round baking pan or spring form pan with cooking spray and dust with flour.

In a small bowl, combine cranberries, walnuts, and orange rind. In a small saucepan, melt 2 Tbsp butter over medium heat. Stir in brown sugar, orange juice, and cinnamon. Cook for 3 minutes, stirring constantly. Pour into pan. Sprinkle with cranberry mixture.

Whisk flour, salt, and baking powder in a medium bowl.

In a large mixing bowl, beat granulated sugar and remaining butter until creamy. Add vanilla, egg, buttermilk, sour cream, and flour mixture. Spoon over cranberries.

Bake 35-40 minutes or until a toothpick inserted in center of cake comes out clean. Cool in pan for 5 minutes. Invert.

Note: If using a spring form pan, wrap bottom with foil and place on cookie sheet. The pan will leak some liquid.

Raspberry Almond Coffee Cake

2012-01-22T09:08:00.002-05:00

I love it when I make a new recipe and it becomes a permanent addition to the collection. The coffee cake recipe is a nice breakfast but also perfect to bring to others or a great new food tradition. This was enjoyed by many (including me) at a baby shower for my sister. I can't wait to make it again!

Raspberry Almond Coffee Cake
Adapted slightly from allrecipes.com
(printable recipe)
2 1/4 cups all purpose flour
3/4 cup sugar
3/4 cup cold butter, sliced in tablespoons
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sour cream
1 egg, beaten
1 teaspoon almond extract

Filling:
1 - 8 ounce package cream cheese, softened
1/2 cup sugar
1 egg
1/2 cup raspberry jam
1/2 cup sliced almonds

Preheat oven to 350 F. Coat a 10" spring form pan with non-stick cooking spray.

In a large mixing bowl, combine flour and sugar. Cut in butter until mixture is crumbly. Remove 1 cup of mixture and set aside. To the remainder, add baking powder, baking soda and salt. Mix. Add sour cream, egg and almond extract. Mix well.

Spread the batter in the bottom of the spring form pan and press slightly up sides of pan.

In a small bowl, combine the cream cheese, sugar and egg to make the filling. When blended well, pour over batter in pan.

Carefully distribute teaspoonfuls of raspberry jam over filling. Place 1/4 cup of almonds across top of jam and filling. Sprinkle reserved crumbs evenly across the top. Evenly distribute the remaining 1/4 cup of almonds across the crumb topping.

Bake for 50-55 minutes until sides are golden brown and center is set. Let stand 15 minutes before removing sides from pan.

Easy Cinnamon Roll Waffles

2012-01-18T07:00:00.001-05:00

This is about as easy as it gets for breakfast. I tried these out of curiosity because I saw it on pinterest. How much easier can it get than opening a can of cinnamon rolls and placing them in a waffle maker? My children love cinnamon rolls so I thought it could be a fun treat and a change of pace for breakfast. It was a hit with them. Not to mention I love the name of the blog it came from - a hen's nest!

Cinnamon Roll Waffles

courtesy of a hen's nest

(printable recipe)

1 can refrigerated cinnamon rolls

Place desired number of cinnamon rolls in preheated waffle maker. Cook 2 - 21/2 minutes until cooked and golden brown.

Note: You may need to spray non-stick cooking spray on waffle maker to prevent sticking.

Peanut Butter Bites

2012-01-16T22:23:00.000-05:00

I like fattening foods and desserts. But I also enjoy healthy food. I have fun trying vegan, gluten-free and raw food recipes. This is a recipe I adapted slightly from Chocolate-Covered Katie. I want to try some more of her desserts. Have you had any good recipes like this one? My favorite raw food treat is still my tropical fruit bar.

Peanut Butter Bites
Adapted from Chocolate-Covered Katie
(printable recipe)
1/4 cup natural creamy peanut butter
1/4 cup plus 1 tablespoon raisins
2 heaping tablespoons honey roasted peanuts (dry roasted)
2 teaspoons oat bran
1 tablespoon vanilla protein powder
1/8 teaspoon vanilla

Put all ingredients into your food processor and combine until smooth. You will have to scrape down several times and repeatedly pulse. Roll into 1 inch balls and press a criss cross pattern with fork. Refrigerate at least one hour.

Oatmeal Applesauce Cookies

2012-01-14T17:29:00.000-05:00

It's a new year and baking needs to take a healthier approach in my house (at least with me). These cookies are made with less fat and fiber. The children didn't seem to care or notice so that's good for me.

Oatmeal Applesauce Cookies
(printable recipe)
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup Smart Balance Light butter
1 egg
1 cup unsweetened applesauce
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cloves
1/4 teaspoon allspice
1/4 teaspoon nutmeg
3/4 teaspoon cinnamon
1 cup all-purpose flour
3/4 cup whole wheat flour
3/4 cup oat bran
1 1/2 cups oatmeal
1 cup walnuts, chopped
1 1/2 cups chocolate chips or raisins

Preheat oven to 375 F. Cream sugars, butter, and egg. Add applesauce and beat until smooth. Combine baking soda, salt, flours and spices. Add to batter and stir. Add oat bran, oatmeal, and walnuts and mix well. Stir in chocolate chips or raisins. Drop by tablespoonfuls onto a lightly sprayed cookie sheet or non stick baking mat. Bake for 10 minutes or until center is set and bottoms are golden brown.

Raspberries & Chocolate...How Clever

2011-12-13T10:50:00.000-05:00

I love this simple idea seen on pinterest. We made some today and I love the combination of two of my favorite things. Raspberries have nearly 5 grams of fiber per 1/2 cup. Insert a semi-sweet chocolate chip in the top of the raspberry and this little snack is a healthy guilty pleasure. Pure and simple.

Edible White Chocolate Bowl

2011-12-04T00:09:00.008-05:00

I am always looking for a candy dish to set my fudge on to give as gifts during the Christmas holiday. This recipe is so easy and fun! All you need is a small smooth bowl covered with foil and chocolate!

I used white chocolate but you can use milk or semi sweet chocolate if you wish.

Put a small bowl in the freezer covered smoothly with foil and get cold. Melt chocolate according to directions on box. The block chocolate or disks work best. Put in a pastry bag and apply to the cold bowl smoothly covered with aluminum foil. Make circular or whatever design you like applying three times. After each application put on a paper plate in the freezer till set.

Family Dinner Winner: Pesto Chicken

2011-12-01T07:43:00.000-05:00

My entire family loves pesto so I when I saw this recipe, I knew it was a winner. It is so easy to prepare and provides so much flavor to your meal. I love easy dinners! Thank you Kalyn's Kitchen.

Pesto Chicken

(printable recipe)

3 - 4 large chicken breasts

1 cup pesto sauce (or more)

1/2 cup mozzarella cheese

Preheat oven to 375 F.

Cut chicken breasts into 2-3 lengthwise strips. Place enough pesto sauce (about 1/3 cup) to cover the bottom of a 13 x 9 inch pan. Lay chicken over pesto sauce. Spread remaining pesto sauce over the top of the chicken breasts, covering well.

Cover chicken with foil and bake 30-40 minutes (or until internal temperature reaches 165 F). Remove chicken and sprinkle mozzarella cheese across top of the chicken. Bake 5 minutes more. Serve.

Gingerbread Men

2011-11-27T14:16:00.000-05:00

This has been my favorite gingerbread recipe since I found it sometime in college. I ripped it out of a magazine and have no idea where the recipe originated. I wish to thank the anonymous source for their contribution to my Christmas traditions. We had these while we set up our Christmas tree this year.

Gingerbread Men
(printable recipe)
1/2 cup sugar
1/2 cup light molasses
1/2 cup butter, softened
1 large egg
2 1/2 cup all-purpose flour
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon baking powder
1/4 teaspoon salt

In a large bowl, beat first four ingredients until fluffy. Stir in remaining ingredients and combine until smooth. Refrigerate dough 30 minutes.

Heat oven to 350 F. Between sheets of waxed paper, roll out dough 1/4" thick. With a cookie cutter, cut out gingerbread men. Re-roll out and cut more. Decorate, if desired.

Bake 11-13 minutes until edges have started to brown. Cool and decorate with frosting, if desired.

oyster stew

2011-11-22T23:45:00.000-05:00

Yesterday I was shopping and saw a container of fresh oysters that brought me down memory lane. I just had to purchase some to make some stew! My Dad would always make oyster stew for the holidays. It would be an appetizer a couple hours before the dinner.
Last night I made a pot and we had it as the main dish, with a side salad for dinner. I had some fresh parsley growing and chives in my herb garden that I snipped and garnished the top of the stew.

Oyster Stew
2 cups of milk
1 cup of cream
1 stick of unsalted butter
1 12 oz fresh oysters

Drain oysters and save liquid. Heat oysters on low in melted butter. Do not overcook.
Heat 2 cups of milk and 1 cup of cream on low heat till hot. Add liquid from oysters. Then follow with oysters. Cook all on low for about 20 minutes.
Pour into bowl and garnish with fresh parsley and chopped chives.
A few drops of tabasco can be added if desired.

Pumpkin Date Cookies

2011-11-06T14:59:00.000-05:00

I am still enjoying pumpkin this fall. Pumpkin and dates are a favorite combination and I set out to make a healthier pumpkin cookie today. Mission accomplished. These cookies are made with whole wheat flour, quinoa flakes, pumpkin and dates.

Pumpkin Date Cookies
(printable recipe)
1/2 cup butter
1 cup brown sugar
1 cup pumpkin
1 egg
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1 teaspoon baking powder
1/4 teaspoon salt
1 cup whole wheat flour
1/2 cup all purpose flour
1 cup quinoa flakes
1 - 8 oz. package chopped dates

In mixer bowl, combine butter and sugar until fluffy. Add pumpkin, egg, and vanilla. Mix well. In small bowl, combine cinnamon, nutmeg, ginger, baking powder, salt and flours. Add to pumpkin mixture combining well. Stir in quinoa flakes and dates.

Drop by tablespoons onto parchment or silicone baking mat atop a baking sheet. Lightly press on top of each cookie. Bake 13 -15 minutes or until set and bottoms are golden brown. Cool. Makes about 24-30 cookies.