4 medium potatoes
1 teaspoon salt
3 Tablespoons melted butter
3 Tablespoons chopped herbs (parsley, chives, thyme, sage)
4 Tablespoons grated Cheddar cheese
1 Tablespoons Parmesan cheese

Preparation:
1) Peel potatoes if the skin is tough, otherwise just scrub and rinse
2) Cut potatoes into thin slices but not all the way through. Use a handle of a spoon to prevent the knife from cutting all the way.
3) Put potatoes in a baking dish. Fan them slightly.
4) Sprinkle with sale and drizzle with butter. Sprinkle with herbs.
5) Bake potatoes at 425 degrees for about 50 minutes
6) Remove from oven. Sprinkle with cheeses.
7) Bake potatoes for another 10 to 15 minutes until lightly browned, cheeses are melted and potatoes are soft inside. Check with a fork.

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A Dutch baby pancake, is also called a German pancake. It is thought by some that the “Dutch” moniker refers to the group of German-American immigrants known as the Pennsylvania Dutch. It is a sweet breakfast dish similar to Yorkshire pudding. It is made with eggs, flour and milk, and usually seasoned with vanilla and cinnamon, and sometimes sugar. It is generally served with fresh squeezed lemon, butter, and powdered sugar or fruit toppings or syrup.

3 tablespoons butter, melted and divided
1/2 cup all-purpose flour
3 tablespoons vanilla sugar
1/2 teaspoon kosher salt
1/2 cup whole milk, room temperature
2 large eggs, room temperature
1 lemon, cut into wedges

Preheat oven to 375 degrees F.
Place 2 tablespoons of the melted butter into a 10-inch skillet and place in the oven for about 5 minutes.
Place the flour, vanilla sugar, salt, milk, eggs and remaining tablespoon of melted butter into a food processor and process for 30 seconds. Pour the batter into the preheated skillet. Bake on the middle rack of the oven for about 30 minutes or until the edges are puffed and brown. Sprinkle with additional vanilla sugar and serve with lemon wedges.

Serves 4

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I love to use this sugar on my French toast or even in my coffee.

1 vanilla bean, whole
2 cups granulated sugar

Take the vanilla bean and slice it down the side. Next, use the back of a knife and scrape the seeds into and airtight container with sugar. Bury the bean in the sugar and seal it with a lid. Let sit in a cool place for 1 to 2 weeks to allow the flavors to blend together.

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1 lb chicken tenders
flour, for coating
salt, to taste
black pepper, to taste
1 tablespoon olive oil

3 tablespoons butter
2 tablespoons lemon juice
2 tablespoons white wine
grated Parmesan cheese

Place the flour in a shallow dish and season it with salt and pepper. Coat each chicken tender evenly with the seasoned flour. In a large skillet, heat olive oil and cook the chicken tenders for 2-3 minutes on each side until browned. Meanwhile, in a saucepan, heat the butter, lemon juice and white wine for 3-5 minutes over medium-low heat. Arrange the chicken tenders in a baking dish and spoon the butter sauce over the top. Sprinkle grated Parmesan cheese over the top and place in the oven on broil for a few minutes until browned.

Serves 4

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I was shocked when I read a recent report on the quality of most commercial dog foods and treats. Truth is, most commercial pet food contains harmful ingredients and preservatives. We got a puppy almost one year ago, and it scared me to think that for months we were feeding him food which I now know is not trustworthy. I love my dog just like family and I wouldn’t feed my family garbage. My dog, “3-Colors”, is only about a year old, but I want to make sure he has a long and healthy life. That is why I started looking into making my own natural and healthy dog food and dog treats. Here are two simple dog biscuit recipes that my dog loves! As you can see from the ingredients, it is good enough quality for a human to eat.

Homemade Dog Biscuits with Mint

This recipe is great for all the pooches with stinky breath!

1 1/2 cups whole wheat flour
1 1/2 cups Bisquick® baking mix
1/2 cup fresh mint leaves, loosely packed
1/4 cup milk
4 tablespoons margarine or butter
1 egg
1 1/2 tablespoons maple syrup

Combine all ingredients in food processor, process until mixed together and a large ball forms. Use a rolling pin to roll the dough on a non-stick (floured) surface to a thickness of 1/4 to 1/2″. Cut with a bone-shaped cookie cutter, or other shape and place on non-stick cookie pan. Bake at 375° F for 20 minutes or until lightly browned. Cool completely and store in air-tight container.

Makes about 30 medium biscuits.

Learn more about what is really inside that store-bought dog food…

Meat-Flavored Dog Biscuits

5 1/2 cups whole wheat flour
1/2 cup of buck wheat flour
1 1/2 cups of cornmeal
2 cups wheat germ
1/2 cup dry milk
1 package of yeast, dissolved in warm water
1 cup low sodium chicken stock
1 cup low sodium beef stock
1 egg

Combine all of the dry ingredients in a large bowl and then mix in the yeast and broths.
Knead the mixture until a stiff dough is formed.
Use a rolling pin and roll the mixture out into about 1/4 inch thickness on a floured surface.
Using your preferred shape cookie cutters, cut out your cookies.
Next, grease a baking tray lightly and then lay out your cookies with about 1 inch apart between each other.
Bake in an oven for about 45 minutes at 300°F.
Turn off the heat and allow them to cool overnight in the oven.
Serve to your dog the next day and store the rest in an air-tight container.

Makes about 30 biscuits.

If you have a pet that you love, then I recommend you get this free mini-course because you should start making changes to the way you feed and care for your dog beginning today… don’t make the mistake of waiting too long before you act!

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This is a handy mix that is easy to make and always great to have around. Most kitchens usually have these ingredients and their are so many good uses for Bisquick mix.

6 cups all-purpose flour
3 tablespoons baking powder
1 tablespoon salt
1 cup vegetable shortening

Sift flour, baking powder and salt three times into a large bowl.
Cut in the shortening with a pastry blender until mixture resembles fine crumbs.
Store mixture in an airtight container in the refrigerator up to 4 months.

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2 cups Bisquick mix
2 Tbs Packed light brown sugar
2 tsp Ground cinnamon
12 oz Carnation Evaporated Milk – (1 can), undiluted
1 tsp Ground allspice
1/2 cup Libby’s Solid Pack Pumpkin
2 Tbs Vegetable oil
2 Eggs
1 tsp Vanilla extract

In a large mixer bowl, combine biscuit mix, sugar, cinnamon, and allspice. Add evaporated milk, pumpkin, oil, eggs, and vanilla; beat until smooth. Pour 1/4 to 1/2 cup batter (depending on sizes of pancake desired) onto heated and lightly greased griddle. Cook until top surface is bubbly and edges are dry. Turn, cook until golden. Keep pancakes warm. Serve with syrup or honey.

Serves 8

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6 cups chicken broth
1/2 cup orzo
2 eggs
1 tablespoon water
2 tablespoons lemon juice
Salt and white pepper, to taste

Bring broth to a boil. Add orzo and cook until tender about 10 minutes. Remove from heat. In a bowl, beat eggs until frothy. Add water to lemon juice and slowly add to egg mixture. Very slowly dribble hot broth to egg and lemon mixture beating continuously until you have added a cup or more of broth. Next, pour egg mixture into remaining broth stirring constantly so as not to curdle. Season to taste and serve immediately.

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Ninja Master Prep

On Thursday, September 24, I was invited to attend the Euro-Pro New York Event featuring Robin Miller of Food Network fame. The event took place at the beautiful Mandarin Oriental Hotel in New York City. The ballroom that the event was held in had an amazing view of the city and Central Park. The purpose of this event was to become familiar with the new Ninja Master Prep. There was a group of about 50 bloggers who attended to watch Robin Miller use this exciting new product.

Prior to this event, I had not had a chance to view Robins Food Network TV show, but was pleased with her fun personality. Robin was very familiar with the Ninja and was able to answer all of the bloggers questions with ease. She used the Ninja to prepare some delicious recipes including a Cuban guacamole, curried cashew chicken salad, miso-mushroom soup, sorbet and a yummy frozen mojito.

The Ninja is a blender and it is a food processor and it features a double set of blades. The major stand-out difference between the performance of the Ninja and other blenders/processors is how it handled ice. Using a pulsing action Robin was able to turn ice into snow. Great for frozen drinks and snow cones. After the demonstration, we all had a chance to sample the recipes she prepared, and it was certainly delicious!

I have a Ninja in my home now and have been putting it to my own tests in the kitchen. I am very pleased with the size of the unit. It is easy to handle and store. In my small kitchen, I mostly use the smaller container to chop garlic and onions or make smoothies. I like how the top of the container seals so that I can store my leftover chopped garlic in the fridge without stinking up everything else in there. I will be sharing some videos of me and my Ninja in action very soon, so stay posted to this blog for more on the Nijna.

Until then, I will share a few videos and pictures from the Ninja Blogger Event with Robin Miller below.

[Show as slideshow]

[View with PicLens]

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Now that you have a ton of pumpkins; Why not start cooking with them? Download this free cookbook of pumpkin related recipes.

Click Here To Download: Pumpkin Recipes Cookbook

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