Frugal Wannabe Cooks

Chocolate Hazelnut Torte

2012-02-01T05:00:00.000-08:00

Chocolate Hazelnut Torte

February.....Valentine's Day....Romance....Love.....Roses.....and

...CHOCOLATE.....lots of delicious....smooth....sweet.....chocolate.

Yes, my friends....I have been officially bitten by the Chocolate Love Bug.....and I think visiting many of your blogs last few days has something to do with it.....

Almost every food blog I enjoy is embracing Valentine's Day and sharing delicious....sweet....adorable....inventive....unique Valetine's Day treats and desserts.

I don't want to be left int he dust so for next two weeks I will try to post as many sinful and sweet recipes as I can or as much as my family and friends can eat....

Let start with everyone favorite chocolate.....raspberry.....hazelnuts and toffee rolled into....CHOCOLATE HAZELNUT TORTE.......

PRINTABLE VERSION:

Ingredients:

1 cup Semi-sweet Chocolate Chips
1/2 cup Butter Unsalted
1/2 cup Flour
1/2 cup Sugar
4 Eggs
3/4 cup Hazelnuts (chopped & toasted)
3 Tbsp Raspberry Jam
1/2 cup White Chocolate Chips
1/4 cup Toffee Bits

STEP 1: Preheat oven to 325F. Grease 2 - 9" round cake pans and line them with waxed paper.

STEP 2: In a double boiler melt chocolate chips and butter while stirring constantly. Let it cool for 5 minutes.

STEP 3: Gradually stir in flour and egg yolks until smooth and well blended.

STEP 4: In a separate bowl beat egg whites until foamy and beat in sugar 1 tablespoons at a time until egg whites form peaks.

STEP 5: Gently fold chocolate mixture into egg whites. Fold in 1/2 cup of toasted hazelnuts.

STEP 6: Spread equally into both cake pans and bake for 25 minutes or until cake tester or toothpick comes out dry. Cool for few minutes before moving onto cooling rack.

STEP 7: Remove cakes from pans onto cooling rack, remove waxed paper and allow to completely cool before filling the cake.

STEP 8: While cakes are cooling prepare Chocolate filling.

STEP 9: Once you are ready to fill the chocolate cake spread 1/2 of raspberry jam onto one cake and then evenly spread 3/4 of chocolate filling.

STEP 10: Before you cover bottom cake with the top cake spread remaining raspberry jam on the inside of second cake. Stick them together.

STEP 11: Ice the chocolate cake with remaining chocolate filling.

STEP 12: Melt white chocolate chips quickly in the microwave. Once melted drizzle over chocolate torte and garnish with remaining hazelnuts and toffee bits.

Chocolate Hazelnut Torte

CHOCOLATE FILLING:

Ingredients:

12oz Baking Chocolate (chopped)
1/4 cup Butter Unsalted
1/2 cup Heavy Cream

STEP 1: In double boiler melt chocolate with butter stirring frequently until smooth. Remove from heat.

STEP 2: Stir in heavy cream and cool it down in the fridge for 45 minutes. Keep stirring frequently until you get spreadable consistency velvet like chocolate filling.

~ Enjoy, my friends ! ~

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This recipe is linked to these delicious recipe exchanges and blog hops:

MRS FOX'S SWEET PARTY, CAST PARTY WEDNESDAY, TASTY THURSDAYS, SWEET TREATS THURSDAY,

Chocolate Hazelnut Torte

Turkey Bacon & Tomato Stew

2012-01-31T05:00:00.000-08:00

Turkey Bacon & Tomato Stew

Honestly, I have no idea how to call this dish....I've been racking my brain for days and all I can come up with is....TURKEY BACON & TOMATO STEW.....

It is another one of my original recipes born from weekly fridge clean up.....and judging from the clean plates in my sink that night..... it is another winner.

In my efforts to try to make some healthy changes in our house I bought package of turkey BACON....that didn't sit well with my teenager who actually owns a wallet that looks like a package of bacon....

In his defense I only make bacon 2-3 times per months so trying to pull this kind of stunt on him was as he put it: "uncalled for..."

Since I had most of the turkey bacon left and I wanted my kids to eat it without complaining I had to be sneaky.

......that's how TURKEY BACON & TOMATO STEW was born.

PRINTABLE VERSION:

Ingredients:

1/2 lb Turkey Bacon (uncooked)
19oz Chunky Stewed Tomatoes
Handful Fresh Cherry Tomatoes (optional)
1/2 Green Bell Pepper
1/2 Yellow Bell Pepper
1/2 Red Bell Pepper
2 Cloves Garlic (minced)
1 tsp Dried Oregano
1/2 tsp Dried Thyme
Salt & Pepper (to taste)

STEP 1: Cut turkey bacon into thin strips. In a large skillet fry it on medium high until almost done.

STEP 2: Add stewed tomatoes, sliced bell peppers, garlic, oregano and thyme. Turn the heat down to medium low, cover and cook for 15 minutes or until peppers are soft.Stir occasionally.

STEP 3: Once the stew is done salt and pepper to taste. Stir quartered cherry tomatoes and heat until tomatoes are heated through for minute or two.

STEP 4: Serve on steamed white or brown rice.

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This recipe is linked to these delicious recipe exchanges and foodie blog hops:

LETS DO BRUNCH, WHAT'S ON THE MENU WEDNESDAY, FULL PLATE THURSDAY,COOKING THURSDAY, WHAT'S COOKING THURSDAY,

Turkey Bacon & Tomato Stew

Sunshine Salad with Balsamic Reduction Dressing

2012-01-29T10:52:00.000-08:00

Sunshine Salad with Balsamic Reduction

It's so cold....windy....snowy....and honestly I am getting over comfort food (for now) and cravings of FRESH fruits....salads....vegetables are coming in.

I crave SPRING.....sunshine.....warmth.....

Yesterday as I was making MANLY CHILI for my boys I thought: "I can't eat this....I need salad....pretty and tasty salad"

I opened my fridge.....made quick inventory and this is what I came up with.....I call it SUNSHINE SALAD
.

PRINTABLE VERSION:

Ingredients:

1 Heart Of Romaine
1/2 cup Red Cabbage (shredded)
1/4 cup Carrots (shredded)
2 Radishes (thinly sliced)
2 Mini Honey Mandarin Oranges
1/4 cup Slivered Almonds

STEP 1: Wash, dry and cut up Romaine. Put it on a plate.

STEP 2: Top romaine lettuce with shredded red cabbage, shredded carrots. Spread around thinly sliced radishes and sections of mini honey mandarin oranges.

STEP 3: In a frying pan on medium high heat quickly roast almonds for 1 or 2 minutes to bring our their flavor.

STEP 4: Sprinkle the almonds all over the salad and drizzle with Balsamic Reduction Dressing.

BALSAMIC REDUCTION DRESSING

Ingredients:

1 cup Balsamic Vinegar
1 Tsp Brown Sugar

STEP 1: Pour Balsamic vinegar into frying pan and on medium high heat let it reduce to half. Whisk it frequently.

STEP 2: Add brown sugar and whisk until sugar is completely melted. By now you should have syrup like consistency.

STEP 3: Remove from heat. Pour it into container or heat safe bottle. Cool it down before drizzling over salad.

Let me tell you.....this SUNSHINE SALAD was exactly what my body needed.....it gave me the needed spring in my step....

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This recipe is linked to these delicious recipe exchanges and foodie blog hops:

MONDAY MANIA, MIDNIGHT MANIAC MEATLESS MONDAY, HOMEMAKER MONDAY, MELT IN YOUR MOUTH MONDAY,TUESDAY AT THE TABLE,

Sunshine Salad with Balsamic Reduction Dressing

Fish Tank Birthday Cake

2012-01-26T10:51:00.000-08:00

Fish Tank Birthday Cake

I made this adorable FISH TANK cake for my nephew Carter's 7th birthday back in November.....

....and finally I it's time to share it with my readers.....not that I want to be fashionable late.....I just procrastinate when it comes to posting my recipes....

Every time I bake or cook something I take tons of pictures and put it on my "Future Post" list....trust me, yu don't want to know how long that list is....

....the worst part....I have some great recipes on that list and it's been so long that I forgot what went in them....

I decided to skip few and share with you this Fish Tank Birthday Cake before I forget how I did it.....

Little confession before I begin....I prefer to bake my own cakes, but this was a last minute kind of deal so I just used box cake mixes....

I didn't know what kind of cake I will make, but I knew what filling it will have....Chocolate Cream Filling (I used this recipe , but instead of walnuts I used 2 Tbsp of cocoa powder).

Ingredients:

Box of Chocolate Cake
Box of Vanilla Cake
Chocolate Cream Filling
Buttercream Icing
Blue Food Coloring
3 Pieces Long Black Licorice
Honey Graham Goldfish Crackers
Box of Rainbow Colored Rants
4-5 Pieces Chocolate Sea Creatures
2-3 Strings Green Gummy Wires or Green Fruit By The Foot
Assorted Food Coloring

STEP 1: Day before assembling Fish Tank cake bake one chocolate cake and one vanilla cake in 13"x 9" cake pans following the instructions on the box.

STEP 2: Allow the cakes completely cool down and lengthwise cut each cake into 3 same size strips.

STEP 3: Build the cake by attaching cake strips on top of each other with chocolate cream filling. Alternate chocolate with vanilla. Once the cake is build wrap it tightly with plastic wrap. Lay it down and freeze it overnight.

STEP 4: When you are ready to start decorating the cake (next day) make BUTTERCREAM ICING (I always use my tested and true icing recipe from Wilton). Put few drops of blue food coloring into the icing.

STEP 5: Spread the blue icing all over the cake. You don't want it to be smooth and perfect. You want to have he effect of water and waves.

STEP 6: Place black licorice pieces on top to creative fish tank top rim.

STEP 7: Decorate the bottom of the fish tank with rainbow colored rants. Pour them all in a line on your working board and keep pushing them up so they get attached the icing. Create uneven bottom of the fish tank.

STEP 8: Paint Graham Goldfish Crackers with different colors using food coloring.Split chocolate sea creatures into halves (they are usually attached with nougat filling)

STEP 9: Decorate your fish tank with chocolate sea creatures, goldfish, greenery.....let your imagination go wild.....

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This recipe is linked to these delicious recipe exchanges and foodie blog hops:

BAKE WITH BIZZY, SWEET TOOTH FRIDAY, SWEETS FOR SATURDAY, FRIDAY FOOD FIGHT, BIRTHDAY CAKE ROUND-UP,

Fish Tank Birthday Cake

Prosciutto & Ricotta Stuffed Chicken Breast

2012-01-19T12:25:00.000-08:00

Prosciutto & Ricotta Stuffed Chicken Breast

Don't you just love when plan comes together?

Especially if it is......30 Minute DINNER Plan?

Freestyle cooking is one of my "very special" talents as my kids call it... There is nothing more satisfying then looking into your fridge and pantry......and within 30 minutes having delicious dinner on the table.

This PROSCIUTTO & RICOTTA STUFFED CHICKEN BREAST is one of those winning "on the fly" dinners my family enjoys ever since......that one crazy.....busy night when mama was freestyling it.

Hope you will enjoy it as much as we do.......

This recipe serves 4.

PRINTABLE VERSION:

Ingredients:

4 Boneless Skinless Chicken Breast
8 Thin Slices of Prosciutto
1 cup Ricotta Cheese
4 Cloves Garlic (minced)
1 Tbsp Fresh Italian Parsley (chopped)
Extra Virgin Olive Oil

STEP 1: In a small bowl mix together Ricotta cheese, minced garlic and chopped parsley. Set aside.

STEP 2: Wash and dry chicken breast. Butterfly each chicken breast. Then salt and pepper.

STEP 3: Place two pieces of Prosciutto side by side on top of chicken breast. Spread 1/4 of Ricotta and garlic mixture on half of each chicken breast. Fold it over.

STEP 4: In a skillet heat couple tablespoons of olive oil on medium heat. Place stuffed chicken breast into the skillet and fry until nice and brown about 5 minutes on each side.

STEP 5: Remove from the heat. Let sit for few minutes and serve.

I served this yummy.....juicy and delicious stuffed chicken breast with simple Garlic & Olive Oil Pasta.

Prosciutto & Ricotta Stuffed Chicken Breast

Caramel Shortbread

2012-01-17T14:01:00.000-08:00

Caramel Shortbread

I love making desserts.....pastries....theme cakes.....it's like therapy for me.

I am not saying that I am a big pastry chef....not at all, but I love to learn as I go....I love challenge....I love creating....I love not knowing the result.....call me crazy.

That is probably why I never really got into baking squares and bars.....especially following cookbooks and recipes.....till last Christmas.

Few months ago somebody bought me Company's Coming - 150 Delicious Squares cookbook.

I figured....."what the hey".....and I made a list of few interesting squares and bars for my Christmas baking list.

It's like a new world opened up to me.....baking squares is so quick.....they are yummy.....people love them....and don't even get me started on how much time I have saved this Christmas.

One of the recipes that made it on my list was CARAMEL SHORTBREAD.....a big hit with the party crowd.

It was so popular that I had to make it last weekend as well.....

PRINTABLE VERSION:

Ingredients:

BOTTOM LAYER:

1 cup Flour
1/2 cup Icing Sugar
1/2 cup Butter

SECOND LAYER:

1/2 cup Butter
1/4 cup Dark Corn Syrup
1/2 cup Brown Sugar (packed)
1 tsp Clear Gelatin
2/3 cup Condensed Milk

STEP 1: Preheat oven to 350F.

STEP 2: Measure all 3 bottom layer ingredients into bowl. Crumble together and press into 8"x 8" pan.

STEP 3: Bake for 15 to 20 minutes. Remove from the oven and let it cool.

STEP 4: In a saucepan melt butter and corn syrup.

STEP 5: In a small bowl mix together brown sugar and gelatin. Add it to the saucepan. Stir until it dissolves.

STEP 6: Add condensed milk and bring it to boil while stirring. Boil for 5 minutes....keep stirring. Remove from heat.

STEP 7: Beat with spoon for 7 to 10 minutes until it is thick and shiny. It will look like a toffee.

STEP 8: Pour over bottom layer and chill overnight.

STEP 9: When ready to cut. Sprinkle plastic wrap or cutting board with icing sugar and invert Caramel Shortbread on plastic wrap. Cut into 25 squares.

Caramel Shortbread

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This recipe is linked to these delicious recipe exchanges and recipe blog hops:

MRS. FOX'S SWEET PARTY,

Coca Cola Asian Beef Stir Fry

2012-01-07T05:00:00.000-08:00

Coca Cola Asian Beef Stir Fry

Cooking with Coca Cola?

What? You never tried it?

.....don't feel bad......I didn't either.....till recently

Coca Cola gets pretty bad rap.....and I can see why.......you can clean rust stains with that stuff....enough said....

Regardless......I am an avid COCA-COLA collector.....Coca-Cola store in Las Vegas is a Disneyland to me....I opened my eBay account just so I can purchase unusual Coca-Cola items....

.....so there is no surprise that when I came across cookbook.....COOKING with Coca-Cola.....I had to have it!

Cookbook full of recipes using Coca-Cola....soups....starters....entrees....salads...desserts....you name it....it was there.....all sounding actually.....DELICIOUS.

My first dish I made was ASIAN BEEF STIR FRY......and it was absolutely yummy....

Coca Cola Asian Beef Stir Fry

PRINTABLE VERSION:

This recipe makes 4 servings:

Ingredients:

1,5 lbs Beef Flank Steak
1 can Coca-Cola
1 cup Beef Broth
3 Tbsp Soy Sauce
1 tsp Sesame Oil
2 Cloves Garlic (minced)
3 Tbsp Peanut Oil (divided)
1 Yellow Bell Pepper (cut into thin strips)
1 Red Bell Pepper (cut into thin strips)
4 Green Onions (sliced)
1 cup Water Chestnuts (sliced)
1 Tbsp Cornstarch
2 cups Cooked Rice

STEP 1: Cut steak into stir fry strips. Place into large Ziploc bag. Add Coca-Cola, beef broth, soy sauce, sesame oil (you can use olive oil) and garlic. Seal the bag. Coat the steak strips well and let it marinate in the fridge at least 3 hours or overnight.

STEP 2: Heat skillet over high heat, drizzle with peanut oil. Remove steak from bag and reserve half of marinade in medium bowl. Add beef into hot skillet and stir fry for about 2 minutes or until beef is all browned. Put the beef aside.

STEP 3: Turn the heat down to medium-high. Add remaining peanut oil. Add bell peppers, onions and water chestnuts. Cook while stirring for 3 minutes. Set aside.

STEP 4: Stir cornstarch into reserved marinade until smooth. Pour marinade into skillet and boil for 1 minute while stirring. Add beef and vegetables and cook for another 3 minutes until heated through.

STEP 5: Serve over hot rice.

First recipe from Coca-Cola cookbook was a SUCCESS....now I can't wait to try another one....maybe a dessert. What do you think?

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This recipe is linked to these delicious recipe exchanges and foodie blog hops:

TUESDAYS AT THE TABLE, TEMPT MY TUMMY TUESDAY, TASTY TUESDAYS,THE HEARTH AND SOUL, MADE FROM SCRATCH TUESDAY

Coca Cola Asian Beef Stir Fry

One more thing....I appreciate your time to read this post and I hope you will come back, but I also love COMMENTS like everyone else so go ahead and let me know how am I doing. I would love to hear from you.

If you like this recipe, please share it with others by using the little handy share buttons below.

Cocoa Raisin Sweet Bread

2012-01-05T10:06:00.000-08:00

Cocoa Raisin Sweet Bread

I love baking.....and I am pretty good at it......except when it comes to baking bread and working with yeast.

Not that I don't know how to do it......it's more like I never really took to yeast. I guess I never had the patience to wait around for yeast to rise which is funny considering that I love doing cakes and desserts that take days to finish.

The bottom line is......I do LOVE bread......any kind of bread......so sometimes I just give in and get myself a brick of fresh yeast.....then I bake bread and anything else (without bread machine) I can till the yeast is gone.

My kids enjoy that time since it happens only few times a year.

Cocoa Raisin Sweet Bread

PRINTABLE VERSION:

Ingredients:

1kg Flour
1/4 tsp Salt
2 cups Milk
40g Fresh Yeast
3 Egg Yolks
3 Tbsp Sugar
3 Tbsp Shortening
3 Tbsp Cocoa Powder

FILLING:

3 Tbsp Butter
1 cup Raisins
1/2 cup Sugar
2 Tbsp Cocoa Powder
1 Egg Yolk
3 Tbsp Water
4 Tbsp Sugar

STEP 1: Pour lukewarm milk and sugar into small bowl. Sprinkle fresh yeast on top and let it rise for 5-10 minutes.

STEP 2: In a large mixing bowl mix together flour and salt. Make a well. Pour egg yolks, melted shortening and yeast mixture into the well.Work together into a thicker dough. You can do this using mixer and dough hook as well.

STEP 3: Form dough into a ball. Cover and let it rise for 30-40 minutes.

STEP 4: When dough doubles it's size divide it into two equal parts.Mix cocoa powder into one part. Cover both doughs and let it raise again for another 20 minutes.

STEP 5: On a floured surface roll out each dough into rectangle as big as you can without tearing it.

STEP 6: Melt butter and brush half of it onto white dough. Sprinkle with 1/4 cup of sugar and raisins.Roll into a tight log.

STEP 7: Mix together cocoa powder and 1/4 cup of sugar. Spread it on top of brown dough. Roll it into tight log.

STEP 8: Preheat oven to 350F.Mix together rest of melted butter and egg yolk.

STEP 9: Braid together white and brown logs. Place it on greased cookie sheet. Brush it with butter and egg yolk mixture.Let it rest for 10 minutes.

STEP 10: Bake it for 50 - 60 minutes or until golden brown and cake tester comes out clean.

STEP 11: Shortly before sweet bread is done cook together water and sugar into syrup.

STEP 12: When sweet bread is done remove it from the oven and immediately brush it with sugar syrup.

I know....I know...this is not the simplest recipe I ever shared with you, but BELIEVE ME.....it is worth it.

I make Cocoa & Raisin Sweet Bread only few times a year.....hence the process, but when I do my family sticks around that day.

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This recipe is linked to these delicious recipe exchanges and foodie blog hops:

GCC RECIPE SWAP, FOODIE FRIDAY, FOOD ON FRIDAYS, FRIDAY FOOD FIGHT, FOOD TRIP FRIDAY,SWEET TOOTH FRIDAY, BIZZY BAKES,

Cocoa Raisin Sweet Bread

Hungarian Fried Bread ( Langoše)

2011-12-15T05:00:00.000-08:00

Hungarian Fried Bread ( Langoše)

In Slovakia they call them Langoše.....in Hungary they call it Lángos...

What am I talking about?

Delicious Hungarian Fried Bread...... favorite street and fair food you will find in cities and towns across Hungary, Slovakia and Czech Republic.....

Delicious Flat Fried Bread served in many ways....savory or sweet....

In Hungary traditional Lángos is served with sour cream & cheese.....in Slovakia Langoš is served with mixture of garlic, oil and salt.....

In my house.....in Western Canada every member of my family has his or hers own way to eat HUNGARIAN FRIED BREAD.

Hungarian Fried Bread ( Langoše)

My oldest loves his Langoš with Sour Cream, Salsa and fresh Guacamole.......my little one loves his Langoš with Sour Cream & Cheese.....myself..... I love my Langoš the way I used eat it growing up in Slovakia (why mess with perfection)....with lots of fresh Garlic & Oil....

...., but we ALL love Langoš with CINNAMON & SUGAR......the Canadian way, EH?

PRINTABLE VERSION:

Ingredients:

500g Flour
1 cup Milk
1/2 cup Sour Cream
25g Fresh Yeast
1 tsp Sugar
1 tsp Baking Soda
Oil
Salt
Garlic (minced)

STEP 1: In a small bowl mix together lukewarm milk and sugar. Sprinkle yeast on top. Let it sit for 5 minutes until yeast rises.

STEP 2: When the yeast is ready in a large bowl mix together by hand flour, baking powder, salt, sour cream and yeast mixture until you have smooth dough.

STEP 3: Cover the dough and let it rest in the fridge for 1 hour.

STEP 4: Form little dough balls (individual serving about 3"- 4")) from bread dough. Cover them and let them rise in the room temperature for 20-25 minutes.

STEP 5: Heat oil on medium high (make sure you have enough oil so flat bread can swim in it).

STEP 6: Stretch individual bread balls into thin pancakes. Make sure that the middle is really thin. If you make a little hole that's fine.

STEP 7: Fry flat bread on both sides until golden brown.

STEP 8: While frying flat bread in a small bowl mix together crushed garlic with salt, water and oil. You want to make little thick, but easily spreadable.

STEP 9: Remove fried flat bread from the oil and immediately brush it with garlic & oil mixture. Serve hot.

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This recipe is linked to these delicious recipe blog hops:

Hungarian Fried Bread ( Langoše)

Cottage Cheese Dumplings (Tvarohové Guľky)

2011-12-14T05:00:00.000-08:00

Cottage Cheese Dumplings (Tvarohové Guľky)

What can I say about this dish......except UNBELIEVABLY YUMMY....

Don't let the cottage cheese fool you...once you make these Cottage Cheese Dumplings or Tvarohové Guľky as we call them in my native Slovakia....you will be hooked.

This is one of the dishes that brings lots of childhood memories.....

In Slovakia Tvarohové Guľky are served as a meatless main dish at lunch time right after bowl of soup, but here in North America I would consider them warm DESSERT.

Cottage Cheese Dumplings (Tvarohové Guľky)

PRINTABLE VERSION:

Ingredients:

375g Dry Cottage Cheese ( also called Dry Curd or Farmer's)
1 XL Egg
1/4 cup Sugar
3/4 cup Cream Of Wheat
Icing Sugar
3 Tbsp Jam
1 Tbsp Hot Water
Whipped Cream

STEP 1: In a bowl with electric mixer beat together cottage cheese, egg and sugar until smooth. Slowly mix in cream of wheat.

STEP 2: Allow the dough rest for 10 minutes.

STEP 3: Once dough is firm and rested form 2" balls with your hands. Cook cottage cheese dumplings in boiling water until they flow atop.Drain.

STEP 4: In a small bowl mix together jam or preserve of your choice with hot water. Whip whipped cream, but make sure it is not too firm. You want it little softer.

STEP 5: Plate dumplings (about 4 per serving). Dust them with icing sugar, pour little bit of jam mixture over them and place couple tablespoons of whipped cream on top.

Cottage Cheese Dumplings (Tvarohové Guľky)

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This recipe is linked to these delicious recipe blog hops:

MRS. FOX'S SWEET PARTY, LET'S DO BRUNCH, MERRY MERRY MUNCHIES, FULL PLATE THURSDAY, TASTY THURSDAYS, SWEET TREATS THURSDAY

Flu Buster Garlic Soup

2011-12-12T16:22:00.000-08:00

Flu Buster Garlic Soup

It's the most wonderful time of the year....that's true, but......it is also the FLU and COLD time of the year.

I can't even tell you how many gallons of Homemade Chicken Noodle Soup was consumed in my house last three weeks when the nasty bug went through the house.

The only thought on my mind as I was making soup and taking care of my sick family was....please, NOT ME....I can't get sick.....

Well, week ago I woke up and there it was....the awful....miserable.....sick.....feeling....I GOT IT.....and I got it good.

First three days I was an absolute vegetable....I don't even know how I managed to ship the kids off to school in the morning.

...not even Chicken Soup was helping.....then I remember something stronger.....something my grandma used to make for us when the flu and cold season hit.

.......I remembered grandma's Flu Buster Garlic Soup.....strong....potent....miracle.

Garlic Soup with Croutons

PRINTABLE VERSION:

Ingredients:

2 Tbsp Oil
2 Tbsp Flour
2 Tbsp Paprika
8 Cloves Garlic (minced)
1 tsp Caraway Seed
1L Vegetable Broth (you can use water)
1L Water
Salt
Pepper
Croutons
Fresh Parsley

STEP 1: In a soup pot heat oil on medium. Whisk in flour and paprika. Make thick rue.

STEP 2: Add couple spoonfulls of vegetable stock and minced garlic.Whisk it around and add remaining vegetable stock and water.

STEP 3: Add Caraway seeds, salt and pepper. Cook garlic soup on medium or medium low for about an hour.

STEP 4: When garlic soup is ready (you will smell it) pour into serving bowls, sprinkle with fresh chopped parsley and handful of croutons.

Garlic Soup with Croutons

This garlic soup is not only for getting better, but as a prevention.....you never know when vampires visit your home.

Do you have some tested and true home remedies for cold and flu?

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This recipe is linked up to these yummy recipe blog hops:

SUNDAY NIGHT SOUP NIGHT, HEARTH & SOUL, TUESDAYS AT THE TABLE, TEMPT MY TUMMY TUESDAY,

Flu Buster Garlic Soup

One more thing....I appreciate your time to read this post and I hope you will come back, but I also love COMMENTS like everyone else so go ahead and let me know how am I doing. I would love to hear from you.

If you like this recipe, please share it with others by using the little handy share buttons below.

Foodie Wednesday

2011-12-06T20:19:00.000-08:00

My dear readers.....followers and fellow foodies......

....due to unforeseen circumstances and preparations for upcoming holidays FOODIE WEDNESDAY will be postponed until January 4th, 2012.

Foodie Wednesday - Week 8

2011-11-30T05:00:00.000-08:00

WELCOME..... to Week 8 of Foodie Wednesday @ Frugal Wannabe Cooks.......

Last day of November.....where did the time go?

Seriously.....anybody? I can't believe tomorrow is December and I know I should be getting BAKING fever right about now....,but it would have to wait few more days....

To get myself little more into baking mood I decided to feature 3 Yummy....Sweet recipes from last week.

#1 CHRISTMAS OREO POPS from Mrs. Fox's Sweets

#2 ORANGE MARMALADE WW MUFFINS from Talking Dollars & Cents

#3 NO CORN SYRUP CARAMEL CORN from Losing Creek Farm

REMEMBER.....only recipes that share the link love (spreading the word) with Foodie Wednesday post will be featured during Foodie Wednesday....think of it as Getting Love For Giving Support (or vice versa) movement.

Is your mouth watering yet?.......

If you would like to join my Foodie Wednesday Blog Hop just follow these simple steps:

1. Link up to the URL of your post, not the URL of your main blog (linky opens every Wednesday @ 5am PST)

2. In the NAME column type in the name of your post or recipe.

3. Please, link back to this post in your post (I don’t ask you to grab my button (unless you want to) so please, return the favor and link back)

4. You are welcome to share as many food posts as you like as long as each of them is linked to this post.

5. After you link up don’t forget to leave me a comment to let me know which post is yours ( I return comments and promote bloggers who leave comments and participate).

6. Share the love and visit others…it’s just good manners and karma.Remember, you will get back what you give out!

7. Follow Frugal Wannabe Cooks if you like to stay in the loop

This Foodie Wednesday is also listed under Theme Days at The Bz House That Love Built

Slow Cooker Beef In Wine

2011-11-29T12:22:00.000-08:00

Slow Cooker Beef In Wine Dinner

I love my slow cooker, but I don't use it as much as I should.....

The reason being......as much as I like the convenience ~~no dishes~~ I LOVE cooking from scratch and using million pots and pans in the process...

Few months ago I decided to re-start an old family tradition......SUNDAY DINNER......since my DH works far away from home most of the Sundays it's only me and the boys.....so......I included in our Sunday Dinners my best friend and her family as well as my sister and her little boys.

I figured all of our kids are growing up and between three of us we have 4 teenagers and Sunday dinner would be nice time to sit down.....slow down.....re-connect......have fun!

First two Sunday dinners were blast, but I found myself stuck in the kitchen cooking.....cleaning....serving....

That's when it hit me.....Sunday Dinner should be more about family and less about FANCY meals.

The following Sunday.....SLOW COOKER came to play.....and ever since then Sunday in my house means Family Fun Slow Cooker Night.....and Sing Star (that's story for another time).

One of our first Slow Cooker Sunday dishes was........SLOW COOKER BEEF IN RED
WINE dish....

Slow Cooker Beef In Wine

PRINTABLE VERSION:

Ingredients:

2,5 lb. Stewing Beef
5 Tbsp Flour
2 tsp Salt
1 Tbsp Paprika
4 Tbsp Oil
2 Onions (thinly sliced)
3 cups Carrots (sliced)
1 cup Mushrooms (sliced)
2 cups Dry Red Wine
1 cup Beef Broth
4 Cloves Garlic (minced)
Pepper
3 Bay Leaves
5 Large Potatoes (peeled and sliced)

STEP 1: In a large bag combine flour, salt and paprika. Add stewing beef and shake until all beef is coated.

STEP 2: In a large skillet heat oil on medium high. Add coated beef and cook until beef is browned while stirring occasionally.

STEP 3: Place beef onto bottom of 6-7 Qt slow cooker. Add layer of onions followed by layer of carrots and mushrooms.

STEP 4: In a small bowl combine red wine, beef broth, garlic and pepper. Pour over carrots. Place bay leaves on top. Cover and cook on low for 4 hours.

STEP 5: After 4 hours add potatoes and mix the food inside slow cooker lightly.Cover and cook for another 2 hours on low.

You can add the potatoes from the beginning as well, but we like them not slow cooker soft.

Slow Cooker Beef In Wine Dinner

You can serve Beef In Red Wine with fresh Italian or French Bread and side salad.....like we did.....and it was....YUMMY!

Does your family get together for Sunday dinner? What do you usually serve?

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This recipe is linked to these delicious recipe blog hops:

CROCK POT WEDNESDAY, LET'S DO BRUNCH,

Drunken Holiday Fruit Bars

2011-11-28T10:12:00.000-08:00

Drunken Holiday Fruit Bars

It wouldn't be holidays in my house without some kind of dried fruit soak in a liqueur and combined with desserts......blame in on my European up-bringing....if you must.

This year holidays won't be any different ....why should they? If ain't broke why fix it.....right?

This year my "liqueur" of choice is ORANGE liqueur......and my "drunken" fruit of choice is mixture of raisins, cranberries and apricots......here come....DRUNKEN HOLIDAY FRUIT BARS.

Don't worry you can indulge in Drunken Holiday Fruit Bars and still drive...... They won't give you a buzz (unlike my Deadly Rumballs)..... and they are safe for children to eat especially if you use the quick boiling method where most of the alcohol evaporates.

PRINTABLE VERSION:

Ingredients:

1 1/2 cup Flour
1/2 Brown Sugar
1/2 Butter (room temperature & unsalted)
3/4 cup Raisins
3/4 cup Cranberries (dried)
1/2 cup Apricots (dried & chopped)
1/2 cup Orange Liqueur (Grand Marnier, Triple Sec...)
3 Eggs
1 1/2 cup Brown Sugar
1/2 cup Flour
2 tsp Vanilla
1/2 Pecans (chopped)
Icing Sugar

STEP 1: Soak raisins, cranberries and apricots in the liqueur overnight or if you don't have time put all dried fruit and orange liqueur into a saucepan and bring to a boil. Let stand for 20 minutes and drain.

STEP 2: Preheat oven to 350F.

STEP 3: In a large bowl mix together flour and brown sugar. Cut in the butter till you have well combined and crumbly mixture. Press the crust mixture into the 9 x 13" pan. Bake for 15 minutes or until light golden.

STEP 4: Meanwhile get the filling ready by beating eggs with brown sugar till light and fluffy. Add vanilla. Gradually mix in flour. When mixed well fold in the pecans and cooled fruit.

STEP 5: Pour the filling over baked crust and bake for another 35 minutes.

STEP 6: Cover the pan with foil for the last 10 minutes of baking.

STEP 7: Sprinkle with icing sugar. Let it completely cool down and cut into bite size bars.

Drunken Holiday Fruit Bars

Are there some special traditions or ingredients when comes to Holiday baking or cooking in your home?

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This recipe is linked to these yummy recipe blog hops:

MELT IN YOUR MOUTH MONDAY, MONDAY,MMM...DESSERT,HEARTH & SOUL, TUESDAY AT THE TABLE, TEMPT MY TUMMY TUESDAY, MADE FROM SCRATCH TUESDAY,

One more thing....I appreciate your time to read this post and I hope you will come back, but I also love COMMENTS like everyone else so go ahead and let me know how am I doing. I would love to hear from you.

If you like this article, please share it with others by using the little handy share buttons below.

Pepper, Ricotta & Sausage Casserole

2011-11-24T05:00:00.000-08:00

Pepper, Ricotta & Sausage Casserole

Winter cooking in my kitchen is all about.....COMFORT......

I love cooking and baking , but my favorite season for my culinary adventures in my own kitchen is WINTER....

During Winter I do not crave restaurant food (well, maybe on occasion)......during winter I love spending days in my kitchen making comfort food for my family.

One of the ultimate ingredients when comes to comfort food and my kids is PASTA.....closely followed by cheese and of course BACON (this dish doesn't have bacon, but I can see myself trying it one time).

Few days ago I mentioned cleaning the fridge & cupboards due to food shortage on account of flu.

This dish is once again.....freestyle cooking at it's best.....putting whatever is left in the fridge together.

I present to you.....PEPPER, RICOTTA & SAUSAGE CASSEROLE......

Pepper, Ricotta & Sausage Casserole

PRINTABLE VERSION:

Ingredients:

5 cups Penne Pasta (cooked)
2 cups Ricotta Cheese
3 Cloves Garlic (crushed)
1/2 cup Half & Half
3 Eggs
1 Onion (thin sliced)
2 cups Sausage of Choice (thin sliced)
1 Bell Pepper (sliced)
1 Tbsp Olive Oil
1/3 cup Parmesan Cheese

STEP 1: Preheat oven to 425F. Grease 9"x13" (3L) baking or casserole dish.

STEP 2: In a large bowl beat eggs with half & half. Add Ricotta, crushed garlic, salt and pepper. Mix it well together.Add Penne pasta.

STEP 3: Pour Penne mixture into baking dish and bake for 10 minutes.

STEP 4: Meanwhile in a large skillet heat up olive oil on medium heat. Add onions and sausage and cook until onions are caramelized and sausage is done. Add bell peppers and cook for another 2 minutes.

STEP 5: Remove Penne casserole from the oven. Top with sausage & peppers mixture. Sprinkle with Parmesan cheese and put back into the oven on low broil for 4-5 minutes.

STEP 6: Let it rest for 5 minutes before serving.

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This recipe is linked to these delicious recipe blog hops:

FOODIE FRIDAY, FOOD ON FRIDAYS, FRIDAY POTLUCK, FRIDAY FOOD FIGHT, FOOD TRIP FRIDAY,

One more thing....I appreciate your time to read this post and I hope you will come back, but I also love COMMENTS like everyone else so go ahead and let me know how am I doing. I would love to hear from you.

If you like this article, please share it with others by using the little handy share buttons below.

Foodie Wednesday - Week 7

2011-11-23T05:00:00.000-08:00

WELCOME..... to Week 7 of Foodie Wednesday @ Frugal Wannabe Cooks.......

First, I would like to apologize for last week MIA.....Flu Bug attacked my house and my poor kids were dropping like flies....there was no way I could post Foodie Wednesday....

.....BUT......kids are back at school and I am back.....

So lets get right to it...................previous Foodie Wednesday recipes that warmed up my tummy & tickled my taste buds......

#1 SLOW COOKER ITALIAN SAUSAGE & BEANS from My Happily Ever After

#2 FROSTED RED VELVET DONUTS from Fox In The Kitchen

#3 CINNAMON PEAR TART from Permanent Posies

If you would like to join my Foodie Wednesday Blog Hop just follow these simple steps:

Kickin' Chicken Parmigiana

2011-11-22T05:00:00.000-08:00

Kickin' Chicken Parmigiana

Last week my house looked like ER ward.....kids were dropping like flies thanks to the annual visit from FLU BUG....

Since I couldn't leave them alone for few days we had to rely on pantry.....fridge and freezer.I am usually well stocked , but I tell you.....by day 3 the fridge was looking so sad and I actually started seeing the bottom of our freezer.

......perfect time to clean the fridge.....cupboards and freezer.....perfect time to do some FREESTYLE innovative cooking....

.....Perfect time for.......KICKIN' CHICKEN PARMIGIANA.......

Kickin' Chicken Parmigiana

PRINTABLE VERSION:

Ingredients:

4-6 Pcs. Tyson All-Natural Chicken Breast Patties (the brand I use)
1/2 cup Marinara or Tomato Sauce
1 cup Tillamook Pepper Jack Cheese (shredded)

STEP 1: Bake Chicken Breast Patties according to the instruction on the package.

STEP 2: When the chicken patties are done remove them from the oven. Top each chicken patty with heaping tablespoon of Marinara or Tomato sauce. (You can use store bought from a jar, but I use my own homemade Marinara sauce).

STEP 3: Place generous portion of shredded Pepper Jack cheese on top of Marinara or Tomato sauce.

STEP 4: Broil on high until cheese is perfectly melted (starting to bubble).

......there you have it.....delicious KICKIN' CHICKEN PARMIGIANA dinner on the table under 30 minutes.

You can serve it with salad.....rice....pasta....potatoes.....

Since I was cleaning my fridge & pantry I served it on a bed of shredded hashbrowns fried with butter and onion.

.......DELICIOUS.......cheap......quick.....easy......FILLING!

Do you enjoy freestyle cooking while cleaning the cupboards & fridge? I love it.....I love a good challenge.

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This recipe is linked to these delicious recipe blog hops:

FULL PLATE THURSDAY, WHAT'S COOKING THURSDAY,

One more thing....I appreciate your time to read this post and I hope you will come back, but I also love COMMENTS like everyone else so go ahead and let me know how am I doing. I would love to hear from you.

If you like this article, please share it with others by using the little handy share buttons below.

Pumpkin Cream Cheese Swirl Squares

2011-11-21T10:10:00.000-08:00

Pumpkin Cream Cheese Swirl Squares

I don't know about you......,but I can't get enough of PUMPKIN.....especially when it's paired with cream cheese.....

We have only a week left in Pumpkin indulgence so I am trying to get my fix so I can move on to......Christmas treats.....Christmas cookies....fancy appetizers.....and all that party fair.

The other day I had some pumpkin pie filling leftover so I decided to make a big batch of yummy PUMPKIN CREAM CHEESE SQUARES for my family....

Obviously, what I though of as a big batch was just a tease for my bottomless boys.

Pumpkin Cream Cheese Swirl Squares

PRINTABLE VERSION:

Ingredients:

1/2 cup Salted Butter (melted)
1 cup Sugar
2 Eggs
1 cup Pumpkin Pie Filling
1/3 cup Water
2 cups flour
1 tsp Baking Soda
1/2 tsp Baking Powder
8oz Cream Cheese
1/3 cup Sugar
1/2 tsp Vanilla
1 Egg

STEP 1: Preheat oven to 350F. Grease 15"x10" baking pan.

STEP 2: In a large bowl mix together melted butter and sugar. Beat in eggs, pumpkin pie filling and water until well blended.

STEP 3: In another bowl mix together flour, baking soda and baking powder.

STEP 4: Gradually add the flour mixture into pumpkin batter. Spread pumpkin batter into greased pan, but keep few tablespoons of batter on the side.

STEP 5: In a medium bowl cream cream cheese with sugar, vanilla and egg until smooth.

STEP 6: Drop tablespoons of cream cheese mixture on top of pumpkin batter. Drag knife all over to get the marble effect. Drop spoonfulls of reserved pumpkin batter as well.

STEP 7: Bake on center rack for 30 minutes or until cake is done. Cut into squares.

Pumpkin Cream Cheese Swirl Squares

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This recipe is linked to these delicious recipe blog hops:

MONDAY,MMM...DESSERT, MELT IN YOUR MOUTH MONDAY,

Pumpkin Cream Cheese Swirl Squares

One more thing....I appreciate your time to read this post and I hope you will come back, but I also love COMMENTS like everyone else so go ahead and let me know how am I doing. I would love to hear from you.

If you like this article, please share it with others by using the little handy share buttons below.

Christmas Baking - Christmas Cookie Doilies

2011-11-12T10:55:00.000-08:00

Christmas Cookie Doilies

It's time.....it's time.....it's that time of the year.....

.....time for making the CHRISTMAS BAKING LIST.....what cookies and pastries will return.....what cookies and pastries won't make he cut.....and what are the newcomers?

I feel like a Christmas Baking Scout or Recruiter...choosing the players for my exclusive Christmas Baking List.

I know....I am a strange one....oh, well.....

Every year I try some new recipes as well as my family favorites.

Last year was the first time I made Christmas Cookie Doilies.....they were so delicious and everybody was raving about them.....I had no choice, but to include them in this year Christmas Line-Up....

Christmas Doilies are very thin cookies with lots of chocolate flavor. They look very dainty like little paper doilies, but they are not that fragile and are great for cookie exchange or even pack in Christmas Cookie Boxes.

PRINTABLE RECIPE:

Ingredients:

1,5 cup Rolled Oats
1/2 cup Unsalted Butter (melted)
3/4 cup Sugar
1 tsp Flour (yes, it's correct)
1 tsp Baking Powder
1/2 tsp Salt
2 tsp Vanilla Extract
1 Large Egg
1/2 Semi-Sweet Chocolate Chips
1/2 cup Chocolate Chips of choice (for decorating - optional)

STEP 1: Preheat your oven to 350F.

STEP 2: In a bowl melt butter and add the oats. Stir it well.

STEP 3: In another bowl combine sugar with flour, baking powder and salt. Add it to the oatmeal mixture and stir well.

STEP 4: In a small bowl beat vanilla extract lightly with the egg and add it to the cookie dough.

STEP 5: Stir in the chocolate chips.

STEP 6: Line your cookie sheet with foil. Make sure it is the shiny side up. Spray it lightly with nonstick cooking spray.

STEP 7: Drop the cookie dough onto the cookie sheet. 1 small teaspoon per cookie.

STEP 8: Make sure cookies are at least 2" apart. They will spread very thin. Bake Christmas Doilies for 10 minutes.

STEP 9: After they are done leave them on a cookie sheet for about 3 minutes and then transfer them onto cooling wire rack with the foil.

STEP 10: When the cookies are completely cool peel them from the foil very carefully.

Decorate them will melted chocolate chips if you wish.

This recipe makes about 4 dozen 2" cookies.

Christmas Cookie Doilies

What is your favorite Christmas cookie? Do you make a list every year?

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I NEED YOUR HELP.....I've been nominated to the TOP 25 Canadian Moms Blogs List.....I need your help....in order to be The Top I need your VOTE. If you enjoy Frugal Wannabe Cooks please, follow the link and VOTE for me....you can do this once every day till November 17th....I really appreciate it.

Vote for Frugal Wannabe Cooks .....Thank you!

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This recipe is linked to these delicious recipe blog hops:

MELT IN YOUR MOUTH MONDAY, MONDAY, MMM....DESSERT,

Baked Basa Fillets with Garlic & Almonds

2011-11-11T05:00:00.000-08:00

Baked Basa Fillets with Garlic & Almonds

Recently I was talked into buying Basa Fillets....by a complete stranger in a supermarket....

He went on....and....on.....and.....on about them. Apparently Basa fillets make the most delicious Fish & Chips.

What the heck....I grabbed two bags...

I made a beautiful and yummy looking Breaded Basa Fillets for my children.....one bite and you could hear the crickets chirp....a reaction I am not used to.

After taking few bites myself I decided.....NOPE.....not the best Fried Fish I ever had....

Since I had another bag to deal with I decided to actually do the research and find out what is BASA fish.

.....apparently Basa fish is from the same family as Craw fish....I didn't know that....did you?

Then I proceeded to look for recipe on how to make Basa fish taste good....majority recipes suggested to bake it....so I did.

I came up with a winning recipe for Baked Basa Fillets with Garlic Butter & Almonds.....it was DELICIOUS...no complains about this dish.

PRINTABLE VERSION:

Ingredients:

4 Large Basa Fillets
4 Tbsp Butter (melted)
4 Cloves Garlic (chopped)
1/4 cup Slivered Almonds
Salt
Pepper
Fresh Parsley (chopped)
1 Tbsp Lemon Juice

STEP 1: Preheat oven to 400F.

STEP 2: Place clean and dry Basa fillets into baking dish

STEP 3: In a small bowl combine melted butter, chopped garlic, salt and pepper. Pour over Basa fillets.

STEP 4: Sprinkle slivered almonds all over the fish and cover the baking dish.

STEP 5: Bake for 20-25 minutes or until fish is flaky.

STEP 6: Take out of the oven. Sprinkle with fresh parsley and lemon juice. Cover and let it sit for 5 minutes before serving.

STEP 7: Serve over rice and pour juice from the baking dish all over the fish when serving.

Did you ever make a dish using Basa fish? How did it turn out?

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I NEED YOUR HELP.....I've been nominated to the TOP 25 Canadian Moms Blogs List.....I need your help....in order to be The Top I need your VOTE. If you enjoy Frugal Wannabe Cooks please, follow the link and VOTE for me....you can do this once every day till November 17th....I really appreciate it.

Vote for Frugal Wannabe Cooks .....Thank you!

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This recipe is linked to these delicious recipe blog hops:

JUST ANOTHER MEATLESS MONDAY, MONDAY MANIA, MIDNIGHT MANIAC MEATLESS MONDAY, HOMEMAKER MONDAY,

Plum Crumb Cake (Slivkový koláč )

2011-11-10T12:03:00.000-08:00

Plum Crumb Cake (Slivkový koláč )

Summer is gone and so is fresh fruit....well, local fresh fruit that is.

I am a fresh fruit junkie....I truly am.

I don't need ice cream in the summer....I can get along without Iced Coffee (that one is little harder).....just DON'T take my fruit away....

Anyway, few weeks ago I managed to score few pounds of late Italian Prune Plums at local fruit stand so I had to do....one more....just one more....PLUM CRUMB CAKE....

....in my native Slovakia known as Slivkový koláč.

Plum Crumb Cake is one of my absolute favorite fresh fruit summer/fall CAKES followed closely by Blueberry cake and grandma's Cherry Coffee cake.

Well, my Plum Crumb Cake or Slivkový koláč is long gone, but I am sharing my recipe just in case you have some Italian Prune Plums hiding in your freezer (unlike me).

Plum Crumb Cake (Slivkový koláč )

PRINTABLE VERSION:

Ingredients:

3,5 cup Flour
1 Egg
1/3 cup Vegetable Oil
1/2 Tsp Salt
30g Fresh Yeast
2 Tbsp Sugar
1 cup Milk
1 Oetkers Vanilla Sugar
1/3 cup Sugar
1 Tbsp Cinnamon (optional)
2 lbs Italian Prune Plums (pitted & halved)

Ingredients for Crumble:

10 Tbsp Butter (room temperature)
1/2 cup Sugar
1/2 cup Flour

STEP 1: Preheat oven to 350F. Grease 10"x15" cake pan.

STEP 2: In a small bowl or measuring cup heat milk & sugar in the microwave until lukewarm. Crumble yeast into it and let it sit for 10 minutes or until it rises.

STEP 3: In a large bowl mix together flour, salt, egg and vegetable oil. Pour in the yeast mixture and work into soft and light dough.

STEP 4: Cover the cake dough with tea towel. Let it rise for about 30 minutes.

STEP 5: Once the cake dough risen nicely place it onto lightly floured counter top or board.Roll it out into size of the cake pan.

STEP 6: Put rolled out dough into grease cake pan. Make sure it's even.

STEP 7: Place washed, pitted and halved plums on top of the cake dough. Sprinkle with vanilla sugar, sugar and cinnamon (optional).

STEP 8: From butter , sugar and flour make crumble and spread it evenly on top of the plums.

STEP 9: Bake for 30-35 minutes.

...and that my friends is one of my OLD TIME FAVORITE summer/fall cakes....sure brings back memories!

Do you have a favorite summer or harvest time dessert? Let us reminisce of the summer days gone by.....

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I NEED YOUR HELP.....I've been nominated to the TOP 25 Canadian Moms Blogs List.....I need your help....in order to be The Top I need your VOTE. If you enjoy Frugal Wannabe Cooks please, follow the link and VOTE for me....you can do this once every day till November 17th....I really appreciate it.

Vote for Frugal Wannabe Cooks .....Thank you!

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This recipe is linked to these delicious recipe blog hops:

FULL PLATE THURSDAY, IT'S KEEPER THURSDAY, TASTY TRADITIONS, WHAT'S COOKING THURSDAYS, TASTY THURSDAYS, SWEET TREATS THURSDAY,FOODIE FRIDAY, FOOD TRIP FRIDAY, SWEET TOOTH FRIDAY, BAKE WITH BIZZY,

Plum Crumb Cake (Slivkový koláč )

Foodie Wednesday - Week #6

2011-11-09T05:00:00.000-08:00

WELCOME..... to Week 6 of Foodie Wednesday @ Frugal Wannabe Cooks.......

Are you counting down to Christmas, yet?

Luckily my kids are not in Christmas spirit yet so there is no Wish Lists.....and re-dos of Wish Lists as of now....., but I suspect it is coming soon.

I don't usually make my own Wish List....maybe this would be a good year to start.....what od you think?

As I mentioned last week.....November is time of soups....casseroles....comfort food and baking....lots and lots of baking.

So lets get right to it...................last week recipes that warmed up my tummy......

#1 LIME & GARLIC CHICKEN CROCK POT SOUP from Talking Dollars And Cents

#2 PUMPKIN LASAGNA W. ROASTED BUTTERNUT SQUASH from Life Currents

#3 MILE HIGH BISCUITS from Vanessa's Values

If you would like to join my Foodie Wednesday Blog Hop just follow these simple steps:

Breaded Burger With Cream Dill Sauce (Vyprážané Karbonátky & Kôprová Omáčka)

2011-11-07T21:15:00.000-08:00

Breaded Burger with Cream Dill Sauce (Vyprážané Karbonátky & Kôprová Omáčka)

....there are so many dishes from my childhood that I consider a COMFORT FOOD....

Growing up in Eastern Europe.......almost everything was comfort food....especially when grandma made it.

We didn't have drive-through....TV dinners.....

The closest we ever came to Fast Food was picking up salads.....rotisserie chicken or fried fish at local deli (I so miss that).

Today I want to share a recipe for one of many comfort meals of my childhood that I still make for make kids.

In Slovakia they are called Vyprážané karbonátky or Fašírky and I have no idea how to translate it...., but they are very similar to Breaded & Fried Hamburger or Meatballs.

One thing for sure.....they are juice.....delicious and highly addictive.......can't have just one.

Breaded Burger with Cream Dill Sauce (Vyprážané Karbonátky & Kôprová Omáčka)

PRINTABLE RECIPE:

Ingredients:

1/2lbs Ground Beef
1/2lbs Ground Pork
1 Egg
1/2 cup Milk
1 Onion
2 Kaiser Rolls (day old)
2 Cloves Garlic
Salt
Pepper
Parsley
Bread Crumbs
Oil

STEP 1: Cut up Kaiser rolls into cubes. Place them in the bowl and pour milk over them. Put aside.

STEP 2: In a skillet on medium high heat saute finely chopped onion until translucent.Put aside.

STEP 3: In a large bowl combine together ground pork, ground beef, egg, crushed garlic, rolls soaked in milk and sauteed onion.Mix well and add salt, pepper and chopped fresh parsley.

STEP 4: From the meat mixture form about 3" balls. Roll them in breadcrumbs.

STEP 5: In a deep skillet or deep fryer heat oil to about 180C. Flatten breaded burgers and fry them on both sides until golden brown.

STEP 6: Let them rest 5 minutes before serving.

Breaded Burgers (Vyprážané Karbonátky )

During the cold months I serve my Breaded Burger or Vyprážané karbonátky or Fašírky with Creamy Dill Sauce (Kôprová Omáčka) and Mashed Potatoes.

In the summer I serve them with cold Potato Salad.

Ingredients for Dill Sauce:

2 Tbsp Butter
2 Tbsp Flour
2 cups Cream or Milk
2 Tbsp Vinegar
2-3 Tbsp Sugar
1/4 Fresh Dill
Salt

For the step by step cooking tutorial on how to make Slovak Dill Sauce (Kôprová omáčka) check out my YouTube video.

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I NEED YOUR HELP.....I've been nominated to the TOP 25 Canadian Moms Blogs List.....I need your help....in order to be The Top I need your VOTE. If you enjoy Frugal Wannabe Cooks please, follow the link and VOTE for me....you can do this once every day till November 17th....I really appreciate it.

Vote for Frugal Wannabe Cooks .....Thank you!

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This recipe is linked to these delicious recipe blog hops:

English Walnut Bars

2011-11-03T21:48:00.000-07:00

English Walnut Bars

This recipe for delicious and moist WALNUT BARS was handed down to me by my grandma many....many years ago.

It wouldn't be Christmas at grandmas without her famous English Walnut Bars and sometimes.....if we were lucky enough.....she made them for special occasions.

I don't remember the last time I made these delicious English Walnut Bars .....I was organizing my recipes and making baking list for Christmas....and there they were....so I decided it was time to introduce them to my sweets loving family.

English Walnut Bars are one of my favorite little desserts...... moist.....delicious....dainty and bursting with flavor.

The Raspberry jam in the middle gives them the sweet, fruity taste and the walnut meringue top layer makes them hard to resist.

English Walnut Bars

PRINTABLE VERSION:

Ingredients:

2 cup Flour
3/4 cup Sugar
1 cup Butter
1 Egg Yolk
1 tsp Baking Powder
Lemon Zest
1/2 cup Raspberry Jam
4 Egg Yolks
1 1/2 cup Icing Sugar
1 1/2 cup Walnuts (ground)
5 Egg Whites

STEP 1: Preheat the oven to 350F. Grease 9 x13" baking pan.

STEP 2: Beat together the sugar, butter and egg yolk. Gradually add the flour and baking powder. Fold in the lemon zest. Spread the batter into the pan. Evenly spread raspberry jam over the batter.

STEP 3: In a large bowl beat the egg whites until they form stiff peaks.

STEP 4: In another bowl beat together the egg yolks with sugar gradually add nuts. Fold the mixture into beaten egg whites and layer on top of the raspberry jam.

STEP 5: Bake 35-40 minutes or until done. Let it cool in the pan before cutting.

....and you're done....

These walnut bars are great for bake exchange or you can freeze them in air-tight container.

English Walnut Bars

Do you have a favorite dessert bar or square?

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I NEED YOUR HELP.....I've been nominated to the TOP 25 Canadian Moms Blogs List.....I need your help....in order to be The Top I need your VOTE. If you enjoy Frugal Wannabe Cooks please, follow the link and VOTE for me....you can do this once every day till November 17th....I really appreciate it.

Vote for Frugal Wannabe Cooks .....Thank you!

********************
This recipe is linked to these delicious recipe blog hops:

SWEET TOOTH FRIDAY, BAKE WITH BIZZY,