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noreply@blogger.com (Nessa) — Wed, 05 Oct 2011 15:30:00 +0000

Pumpkin Bread Recipe

noreply@blogger.com (Nessa) — Mon, 03 Oct 2011 16:00:00 +0000

I adore fall. The temps cool down and I actually want to turn on my oven again. This is my favorite pumpkin bread recipe. I love it smeared with cream cheese with my morning coffee.

1 1/2 cups white sugar
1 1/2 cups brown sugar
2 tsp. baking soda
2 tsp. salt
2 1/2 cups flour
2 1/2 cups pumpkin
4 eggs
1 c. vegetable oil
4 tsp. cinnamon
2 tsp. nutmeg
1/4 tsp. ginger
1/2 tsp. mace (I often omit this)
1/2 tsp. ground cloves

Preheat oven to 350 degrees. Thoroughly mix all ingredients in a large bowl. Grease and flour three large loaf pans, fill half way. Bake for 60 minutes or until a toothpick comes out clean.

Tarleton Chicken aka Drunken Herb Chicken Recipe

noreply@blogger.com (Nessa) — Wed, 12 May 2010 15:00:00 +0000

We call this dish Tarleton chicken because it turns out purple and purple is the color of Tarleton State University. Before it was Tarleton chicken, we called it drunken herb chicken. My family enjoys it and I hope you will too!

1 cup red wine
1/4 cup olive oil
1 Tablespoon minced garlic
1/4 cup lemon juice
1 tsp. basil
1 tsp. thyme
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 to 2 pounds chicken thighs

Preheat oven to 350 degrees.

Grease a large baking dish and arrange chicken in it.

Mix remaining ingredients in a mixing bowl until well blended, then pour over chicken.

Cover and either marinate for awhile or cook immediately.

Cook for an hour or until juices run clear.

Serve over rice.

This recipe is the result of trial and error. You can see from the pictures that the first time around I used thin lemon slices on the chicken instead of lemon juice. It looked great, but the result was incredibly bitter. The lemon juice makes a much better dish.

You can also mix all ingredients in a gallon size freezer bag, then thaw, pour into a pan and bake.

I usually make it in the morning, pour it into the dish, cover and set in the fridge until dinner time.

Cookbook Review: Da Cajn Critter by Pamela D. Lyles

noreply@blogger.com (Nessa) — Tue, 16 Feb 2010 14:51:00 +0000

I love reviewing cookbooks and was very excited when asked to review Da Cajun Critter as I love Cajun food! I received my review copy and immediately started flipping through the pages. I can spend ages just reading cookbooks before I ever try any of the recipes. At first glance, this book seemed to be just your normal collection of recipes, with a few Cajun dished thrown in. Then I got to really reading these recipes and realized this is one of those treasures filled with down home cooking, recipes given to you from family and friends. If you need a dish for a pot luck, family reunion, or picnic you are probably going to find a winner in Da Cajun Critter.

Pros:

I love that the book is spiral bound. This is something I look for when purchasing a cookbook. I just think it makes things easier.
The recipes are well written and easy to understand. I think even a novice cook would be able top make most of the dishes in the book.
There is a good variety of different recipes in Da Cajun Critter. I like variety in a cookbook.
There are no really exotic ingredients in the recipes, so I had no trouble finding the things I needed for these dishes. But, I do live in the South, so this might not be the case in other parts of the country.

Cons:

There are no photos of the dishes. Photos are very important to me and I feel this is the one thing that would make this book so much better. Sure the recipes sound good, but photos make you want to make that dish right now!
There are no cooking times listed in the recipes. This is another drawback in my opinion. It is hard to meal plan when you don't know how long you will need to spend in the kitchen.

I've made several recipes from the book including Mardi Gras Pork, Milky Way Squares, and Creole Egg Salad. The pork was a taste delight, moist and flavorful. The Milky Way Squares are nothing short of addictive! And the egg salad is one of the best I've ever made. So, yes, I would recommend this cookbook. It is full of recipes that my family really enjoyed.

I was provided a copy of Da Cajun Critter for review purposes. The opinions expressed in this post are my own and have not been reviewed or edited in any way. I received no monetary compensation for this review.

Holiday Lattes Recipes

noreply@blogger.com (Nessa) — Sun, 13 Dec 2009 15:47:00 +0000

So, here they are! The wonderful creations from GOT MILK's holiday latte promotion. I adore them. The pumpkin spice is my favorite. Enjoy them this holiday season.

Tres Leches Latte
Hot Latte Recipe

Ingredients:

8 oz. milk 2 tbsp. sweetened condensed milk 2 oz. fresh espresso or strong brewed coffee 4 oz. heavy whipping cream 2 tbsp. powdered sugar To finish: whipped cream and maraschino cherry

Directions:

Combine whipping cream and powdered sugar and whip until they forms stiff peaks.

In a mug, combine freshly brewed espresso and sweetened condensed milk and mix well.

Steam milk and pour on espresso. Top with a scoop of fresh whipped cream and a maraschino cherry.

by GOT MILK? in collaboration with Heather Perry, 2007 and 2003 U.S. Barista Champion

Eggnog Latte
Hot Latte Recipe

Ingredients:

6 oz. milk

6 oz. eggnog (store bought works fine)

2 oz. espresso or strong brewed coffee

Directions:

Warm milk and eggnog together by either steaming or warming on stove. Put espresso at bottom of cup and top with eggnog mixture. Enjoy!

by GOT MILK? in collaboration with Heather Perry, 2007 and 2003 U.S. Barista Champion

Holiday Frozen Hot Chocolate
Cold Latte Recipe

Ingredients:

8 oz. milk

2 tbsp. powdered non-dairy creamer

3 tbsp. powdered chocolate

(If you don’t have powdered chocolate, you can make your own by combining 2 parts sugar to one part cocoa powder)

16 oz. ice

To finish: whipped cream and sprinkles

Directions:

Combine all ingredients in a blender and blend until smooth and creamy. Pour into a tall glass and top with whipped cream and sprinkles.

by GOT MILK? in collaboration with Heather Perry, 2007 and 2003 U.S. Barista Champion

Peppermint Mocha Martini
Cold Latte Recipe

Ingredients:

2 oz. espresso or strong brewed coffee

1 tbsp. chocolate syrup

2 tbsp. crushed peppermints - divided

8 oz. milk

1 cup ice

Directions:

Begin by dipping the rim of your martini glass in water, then dip the rim in 1tbsp. of crushed peppermint. In a martini shaker place your fresh espresso shots, chocolate and peppermint. Stir until chocolate and peppermint are dissolved. Then add milk and ice and shake vigorously. Strain into martini glass and enjoy this refreshing, minty drink!

by GOT MILK? in collaboration with Heather Perry, 2007 and 2003 U.S. Barista Champion

Pumpkin Spice Latte
Hot Latte Recipe

Ingredients:

2 oz. espresso or strong brewed coffee

2 tbsp. pumpkin pie mix out of the can

8 oz. milk

Directions:

Combine espresso and pumpkin pie and mix well. The nice thing about the pumpkin pie mix is it already has all the spices needed. If you only have canned pumpkin use 2 tbsp. canned pumpkin and ½ tsp. cinnamon and ½ tsp. nutmeg. Top with warmed milk and enjoy this traditional holiday treat.

by GOT MILK? in collaboration with Heather Perry, 2007 and 2003 U.S. Barista Champion

Toffee Mocha
Hot Latte Recipe

Ingredients:

1 crushed toffee

2 oz. espresso or strongly brewed coffee

1 tbsp. chocolate

10 oz. milk

Directions:

Combine espresso and 2/3 toffee bar, stirring until toffee bar is almost completely dissolved. Add chocolate and stir until combined. Top with warmed milk and stir until combined. Top with whipped cream and remaining crushed heath bar.

by GOT MILK? in collaboration with Heather Perry, 2007 and 2003 U.S. Barista Champion

GOT MILK? Holiday Latte Campaign Press Release

noreply@blogger.com (Nessa) — Sun, 13 Dec 2009 15:45:00 +0000

TOAST THE HOLIDAYS WITH LATTES

National Barista Champ Shares Recipes on Festive Holiday Drinks

SAN CLEMENTE, Calif., Nov. 9, 2009 – The holidays are just around the corner and Californians are already thinking about how they can make their celebrations unique, not only with the dishes they serve but with the drinks as well. While alcoholic beverages are top of mind during the holidays, two-time National Barista Champion Heather Perry has partnered with GOT MILK? to give drink enthusiasts another option to toasting the holidays with family and friends. Perry’s homemade latte recipes are not only economical compared to ordering drinks from coffee houses. The main ingredient in the lattes, milk, also contains the vitamins and calcium needed for strong bones, muscles, teeth, hair and nails.

“Lattes are flavorful, festive and easy to make,” says the 2007 and 2003 United States Barista Champ. “Serving lattes during the holidays is perfect because they bring comfort to guests as family and friends reminisce on memories of the past year.”

Perry, a California native, says people don’t need to spend hundreds of dollars on an espresso machine to make the perfect latte. She says making a strong brewed coffee with a coffee press or moka pot is all that latte enthusiasts need. Plus, people can easily find the basic latte ingredients such as coffee, chocolate and of course, milk in their kitchens.

Available exclusively on www.gotmilk.com/recipes, Perry shares her favorite holiday latte recipes with Californians which include:

Pumpkin Spice Latte – A combination of milk, espresso or strong brewed coffee and pumpkin pie mix brings comfort to those who enjoy flavors of nutmeg and cinnamon in their drink.

Peppermint Mocha Martini – This non-alcoholic beverage is made of milk, espresso or strong brewed coffee and chocolate syrup all shaken in a martini shaker with ice. Dip the rim of a martini glass in crushed peppermint candy and you have an elegant drink to serve to guests.

Tres Leches Latte – Perry turns a popular Latin cake into a delectable latte. Mix steamed milk, condensed milk, espresso or strong brewed coffee and top with whipped cream, powdered sugar and maraschino cherry for a sweet holiday treat.

.Holiday Frozen Hot Chocolate – No holiday celebration is complete without a chocolaty drink. This chocolate lover’s dream is made with milk, non-dairy creamer, powdered chocolate and ice all combined together until smooth in a blender and topped with whipped cream and sprinkles.

“Perry's festive, calcium-rich lattes are the perfect way to cap off a holiday celebration or to enjoy as a comforting winter treat,” says Steve James, executive director of the California Milk Processor Board (CMPB), the creator of GOT MILK? “Through her recipes, Perry shows how milk can be part of the season’s festivities with family and friends.”

To learn more about Perry’s holiday latte recipes, visit www.gotmilk.com/recipes.

About Heather Perry

Heather Perry is a two-time United States Barista Champion and a Western Region Champion in 2004, 2005, 2006 and 2007. She has also appeared on many TV shows including “What’s Hot What’s Cool” on the Food Network and BIG on the Discovery Channel where her name was put in the Guinness Book of World Records for building the world’s largest espresso machine. Perry is currently the Director of Training and Consulting at the Coffee Klatch. She also recently established the Heather Perry’s Best Barista Training and General Manages Coffee Klatch’s Southern California coffeehouses. She graduated from Cal Poly Pomona with a degree in International Business and Marketing.

About the CMPB

The California Milk Processor Board was established in 1993 to make milk more competitive and increase milk consumption in California. Awareness of GOT MILK? is over 90% nationally and it is considered one of the most important and successful campaigns in history. GOT MILK? is a federally registered trademark that has been licensed by the national dairy boards since 1995. The CMPB’s Spanish-language campaign began in 1994 using the tagline “Familia, Amor y Leche” (Family, Love and Milk). The TOMA LECHE (Drink Milk) campaign replaced it in 2006, following a growing trend in Hispanic food advertising that uses wit and humor to reach audiences. GOT MILK? gifts and recipes can be viewed at www.gotmilk.com and www.tomaleche.com. The CMPB is funded by all California milk processors and administered by the California Department of Food and Agriculture.

Holiday Cake Boss Episode

noreply@blogger.com (Nessa) — Mon, 07 Dec 2009 23:11:00 +0000

Y'all know I like cooking, so is it any surprise that I love TLC's Cake Boss? I know a lot of you are fans as well. You are sure to want to tune in tonight, as it is a special holiday episode. Check out some of the wonderful cakes they create for the holidays and enjoy the colorful characters as well!

A Cake Boss Marathon is coming! TLC is letting us fans decide which episodes will be aired in their upcoming Cake Boss marathon. So, click over to www.tlc.com/cakeboss and vote for your favorites to air on Monday 12/28.

So, curl up with a cup of cocoa and enjoy the show!

Adopt A Creature This Holiday Season

noreply@blogger.com (Nessa) — Tue, 01 Dec 2009 14:55:00 +0000

This holiday season, consider giving a gift that gives back. Oceana gives you the opportunity to adopt a creature. Your donation goes to help Oceana's work to protect these wonderful creatures and their habitats. This is a great gift, as it helps Oceana continue their important work and will surely delight the animal lover in your life. This is a gift I chose to share with my children, both of whom are very environmentally aware. They loved the fact that the gift was helping animals. And they really enjoyed making some shark sugar cookies as well.

When you adopt, you receive an adoption certificate as well as a cookie cutter or plush sea creature. There are several levels of adoption to choose from.

$35: 1 cookie cutter, 1 personalized adoption certificate in cardboard frame, 1 sugar cookie recipe
$50: 1 stuffed animal, 1 personalized adoption certificate in cardboard frame
$75: 1 cookie cutter, 1 Oceana oven mitt + 1 personalized adoption certificate in wood frame, 1 sugar cookie recipe
$75: 1 stuffed animal, 1 personalized adoption certificate in wood frame
$100: 6 cookie cutters, 2 Oceana oven mitts, 1 personalized adoption certificate in wood frame, 1 sugar cookie recipe
$150: 4 stuffed animals, 1 personalized adoption certificate in wood frame
$200: 1 plush turtle, 1 turtle cookie cutter, 1 personalized adoption certificate in wood frame, 1 sugar cookie recipe, 1 Oceana oven mitt, 1 sea turtle fact card and note from Casey + complimentary gift wrapping

Oceana, founded in 2001, is the largest international organization focused solely on ocean conservation. Our offices in North America, South America and Europe work together on a limited number of strategic, directed campaigns to achieve measurable outcomes that will help return our oceans to former levels of abundance. We believe in the importance of science in identifying problems and solutions. Our scientists work closely with our teams of economists, lawyers and advocates to achieve tangible results for the oceans.

So, consider adopting a creature as a gift this year. It is sure to be a hit with both the animal lovers and the foodies ion your life!

Natioanl Pie Day - Healthy Pie Recipes

noreply@blogger.com (Nessa) — Tue, 01 Dec 2009 14:11:00 +0000

Thanks to the culinary staff at Wellspring Academies for sharing these yummy, better for you pie recipes. They are a nice alternative to the traditional pies we all eat during the holiday season.

Pumpkin Pudding Pie

Ingredients:

1 30 oz. can of Libby’s Easy Pumpkin Pie Mix
½ cup of egg beaters or egg whites
1 cup evaporated skim milk
2 9-inch pie pans

Directions:

Mix pumpkin pie mix, evaporated milk, and egg substitute in large bowl
Pour into pie shells.
Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees and bake another 50-60 minutes or until knife inserted in center comes out clean. Cool for 2 hours or refrigerate. Serve plain or with fat free Cool Whip (15 calories for 2 tablespoons).

Yield: 12 3.5 oz Servings
Nutritional Information:
97 Calories
.4 Fat grams
3.2 Protein grams
20 Carbohydrate grams

Sweet Potato Pie

Ingredients:

1 large sweet potato

3 cups cubed butternut squash

2/3 cup egg beaters

1/3 cup nonfat vanilla soymilk

1/3 cup sugar free maple syrup

1 tsp cinnamon

½ tsp pumpkin pie spice

¼ cup granulated Splenda

2 tsp vanilla extract

½ tsp butter extract

½ tsp molasses

½ tsp salt

1 cup mini marshmallows

Pam spray

Directions:

1. Preheat oven to 350 F.

2. Wash and peel the sweet potato and the butternut squash.

3. Dice each into 1/4” cubes, and remove the seeds from the squash.

4. Microwave in a small bowl for 6-10 minutes, then let sit in microwave for an additional 5 minutes.

5. Place squash and sweet potato in a food processor and process until mostly smooth.

6. Add all remaining ingredients except marshmallows and Pam to the food processor and process again until combined.

7. Lightly spray a medium baking dish with Pam.

8. Pour mixture into pan and evenly spread out.

9. Bake for 30-50 minutes, or until very soft.

10. Sprinkle marshmallows on top, then bake 3-5 more minutes, or until marshmallows are beginning to brown.

11. Allow to cool slightly, and then serve!

Yield: 8 servings
Approximate Nutritional Information:
84 calories/0g fat per serving

Salsa Verde Chicken Wraps Recipe

noreply@blogger.com (Nessa) — Wed, 25 Nov 2009 17:09:00 +0000

This is my favorite of all the National Leftovers Day recipes from Pace. The salsa verde is soooo tasty!

Salsa Verde Chicken Wraps

Prep: 15 minutes
Makes: 4 servings

1 cup Pace® Salsa Verde
2 cups diced cooked chicken or turkey
1 large red pepper, diced (about 1 cup)
1 large avocado, diced (about 1 cup)
1 / 2 cup sour cream
4 flour tortillas (10-inch), warmed
2 cups shredded lettuce

1. Stir 1/2 cup salsa, chicken, pepper and avocado in a large bowl. Stir the remaining salsa and sour cream in a small bowl.

2. Spread 1 / 4 cup sour cream mixture onto each tortilla to within 1/2 inch of the edge. Top each with 1 cup chicken mixture and 1/2 cup lettuce. Fold the sides of the tortillas over the filling and then fold up the ends to enclose the filling. Cut each wrap in half before serving.

Mucho Queso Pizza Recipe

noreply@blogger.com (Nessa) — Wed, 25 Nov 2009 00:07:00 +0000

Pace® Mucho Queso Pizza

Prep: 15 minutes
Bake: 15 minutes
Makes: 4 servings

1 cup Pace® Mexican Four Cheese Salsa con Queso
1 prepared pizza crust (10-inch)
1 / 2 cup shredded cooked chicken or turkey
1 / 2 cup sliced sun-dried tomatoes
2 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh basil leaves

1. Heat the oven to 400°F.

2. Spread the salsa con queso onto the pizza crust to within 1/2-inch of the edge. Top with the chicken, tomatoes, cheese and basil.

3. Bake for 15 minutes or until the salsa con queso is hot and bubbling.

Picante Turkey Rolls Recipe

noreply@blogger.com (Nessa) — Mon, 23 Nov 2009 21:05:00 +0000

Since Pace sent me this recipe, it has become a family favorite. I hope you enjoy it as much as we do!

Picante Turkey Rolls

Prep: 10 minutes
Makes: 4 servings

4 flour tortillas (10-inch), warmed
1 / 4 cup cream cheese, softened
1 / 2 pound thinly sliced deli turkey breast or cooked turkey
1 / 2 cup Pace® Picante Sauce
1 large avocado, peeled, pitted and chopped (about 1 cup)

1. Spread 1 tablespoon cream cheese on each tortilla to within 1/2 inch of the edge. Top each with about 4 turkey slices, 2 tablespoons picante sauce and 1/4 cup avocado.

2. Roll up the tortillas tightly, leaving the ends open. Cut each roll in half. Serve with additional picante sauce for dipping.

To make appetizer rounds: Cut each rolled tortilla into 1/2-inch slices and arrange on a serving platter. Serve with additional picante sauce for dipping.

Nutritional Values per Serving : Calories 446, Total Fat 19g, Saturated Fat
5g, Cholesterol 54mg, Sodium 743mg, Total Carbohydrate 44g, Dietary Fiber
7g, Protein 24g, Vitamin A 6%DV, Vitamin C 8%DV, Calcium 12%DV, Iron 21%
DV

Monterey Chicken Tortilla Casserole Recipe

noreply@blogger.com (Nessa) — Fri, 20 Nov 2009 16:03:00 +0000

The third National Leftovers Day recipe from the folks at Pace!

Monterey Chicken Tortilla Casserole

Prep: 15 minutes
Bake: 40 minutes
Makes: 4 servings (about 1 cup each)

1 cup coarsely crumbled tortilla chips
2 cups cubed cooked chicken or turkey
1 can (about 15 ounces) cream-style corn
3 / 4 cup Pace® Picante Sauce
1 / 2 cup sliced pitted ripe olives
2 ounces shredded Cheddar cheese (about 1/2 cup)
Chopped green or red pepper
Tortilla chips

1. Layer the crumbled chips, chicken, corn and picante sauce in a 1-quart
casserole. Top with the olives and cheese.

2. Bake at 350°F. for 40 minutes or until the mixture is hot and bubbling. Top
with the pepper. Serve with the chips.

Nutritional Values per Serving : Calories 337, Total Fat 14g, Saturated Fat
5g, Cholesterol 77mg, Sodium 944mg, Total Carbohydrate 28g, Dietary Fiber
4g, Protein 26g, Vitamin A 10%DV, Vitamin C 8%DV, Calcium 14%DV, Iron 12%
DV

Southwestern Chicken Chili Recipe

noreply@blogger.com (Nessa) — Thu, 19 Nov 2009 20:59:00 +0000

Here is another great one from my friends at Pace! After Thanksgiving use turkey in place of chicken for a great way to use up those leftovers!

Southwestern Chicken Chili

Prep: 15 minutes
Cook: 35 minutes
Makes: 6 servings (about 1 1/2 cups per serving)
2 tablespoons olive oil
1 cup chopped onion
1 / 2 cup chopped celery
1 / 2 cup chopped red pepper
3 tablespoons all-purpose flour
1 tablespoon ground cumin
2 cups Swanson® Chicken Stock
2 cans (15 ounces each) great Northern beans
1 jar (16 ounces) Pace® Chunky Salsa
2 cups chopped cooked chicken or turkey
Shredded pepper Jack cheese
Cubed avocado

1. Heat the oil in a 4-quart saucepot over medium heat. Add the onion, celery
and pepper and cook until they're tender. Stir in the flour and cumin and
cook for 2 minutes. Stir the stock in the saucepot. Cook and stir until the
mixture boils.

2. Stir the beans, salsa and chicken in the saucepot. Heat to a boil. Reduce the
heat to low. Cook for 20 minutes.

3. Garnish with the cheese and avocado.

Nutritional Values per Serving : Calories 351, Total Fat 9g, Saturated Fat 2g,
Cholesterol 43mg, Sodium 919mg, Total Carbohydrate 42g, Dietary Fiber 8g,
Protein 25g, Vitamin A 14%DV, Vitamin C 17%DV, Calcium 10%DV, Iron 21%DV

Cheesy Chicken Bean Skillet Recipe

noreply@blogger.com (Nessa) — Wed, 18 Nov 2009 17:00:00 +0000

Did you know Black Friday is also National Leftovers Day? Appropriate name for the day after Thanksgiving, don't you think? I know that after all that turkey my family gets tired of turkey sandwiches. So, what can you make with your left over bird that doesn't taste like leftovers? My friends at Pace Picante Sauce have some great recipes to use up those leftovers to make something new and delicious! Here is the first of these great recipes.

Pace® Cheesy Chicken Bean Skillet

Prep: 5 minutes
Cook: 10 minutes
Makes: 4 servings

2 cups cubed, cooked chicken or turkey
1 cup Pace® Mexican Four Cheese Salsa con Queso
1 can (about 15 ounces) pinto beans, rinsed and drained
1 cup coarsely crumbled blue corn tortilla chips

1. Heat the chicken, queso and beans in a 12-inch nonstick skillet over
medium heat to a boil, stirring occasionally. Reduce the heat to low. Cook
for 5 minutes or until the chicken mixture is hot and bubbling.

2. Top the chicken mixture with the tortilla chips just before serving.

Tip: You can omit the crumbled tortilla chips and serve the chicken/turkey mixture as a quesadilla filling or a warm dip.

Rigatoni With Meatballs Recipe

noreply@blogger.com (Nessa) — Mon, 26 Oct 2009 19:05:00 +0000

Did you know today is World Pasta Day? I had no idea myself. I love pasta in any way shape or form. I am thrilled to be able to share with you this yummy recipe from the book THE SILVER SPOON: PASTA. I will be reviewing this book soon, so you'll want to come back and see what I think. Until then, cook up some of your own pasta goodness with this delicious recipe!

RIGATONI WITH MEATBALLS

Rigatoni con Polpettine

Preparation time: 30 minutes

Cooking time: 1 hour

Serves 4

11 ounces ground meat

1 sprig chopped flat leaf parsley

½ garlic clove, chopped

1 egg, lightly beaten

all-purpose flour, for dusting

3 tablespoons olive oil

1 onion, thinly sliced

1 celery stalk, chopped

1 carrot, chopped

1 sprig chopped small fresh rosemary

1 ¾ cups bottle strained tomatoes

12 ounces rigatoni

1/3 cup grated Parmesan cheese

salt and pepper

Combine the ground meat, parsley, and garlic in a bowl, then stir in the egg and season with salt and pepper. Shape the mixture into small meatballs, dust with flour, and set aside. Heat the oil in a pan, add the onion, celery, carrot, and rosemary and cook over low heat, stirring occasionally, for 5 minutes. Then add the meatballs, and increase the heat to medium. Cook until the meatballs are lightly browned all over, add the bottle strained tomatoes and season with salt. Lower the heat, cover and simmer, stirring occasionally, for about 40 minutes. Cook the rigatoni in a large pan of salted boiling water until al dente, then drain, and tip into the pan with the meatballs. Mix well and heat through for 2 minutes. Transfer to a warm serving dish and sprinkle with the parmesan.

What's Cookin' Product Review and/or Giveaway Disclosure- I have received no compensation other than the offer of free product to review and/or giveaway. Any opinions expressed on Ramblings of a Texas Housewife are my own. My reviews are never reviewed or edited in any way by sponsors.

Waffles Recipe

noreply@blogger.com (Nessa) — Sun, 11 Oct 2009 18:05:00 +0000

I have never been able to make a decent waffles. My grandmother was an amazing waffle maker, but I just never got the hang of it. Most of the time I go over to the neighbor's and beg Grandma Marge to make them for me when I crave them. But, she bought me my own waffle around a few months back, so I decided ti was time to break it in. I tried quite a few experimental mixtures until I came up with the following recipe. The waffles were wonderful! I am thrilled to be able to make my own delicious waffles without at home, rather than begging the neighbor, lol. My only problem was trying to figure out how long to leave them cooking, but that's just a matter of figuring out how to use the waffle iron. Some were really brown, others perfectly golden, but all were quite tasty and devoured in no time!

What You Need:
1 1/3 cups all purpose flour
1 Tablespoon baking powder
1/4 teaspoon salt
2 eggs
1/2 cup butter
1 3/4 cups milk

What You Do:
Sift together all dry ingredients in large mixing bowl.

The next step is to separate the eggs. Put the yolks in the bowl with the dry ingredients and the whites in a small bowl.

Beat the egg whites with a hand mixer until stiff peaks form.

Melt butter over low heat, then add to the dry ingredients.

Add milk to dry ingredients and mix well.

Fold in the egg whites to the main mixture.

Bake on a well greased waffle iron.

Serve with butter, syrup, and whatever toppings you desire. Enjoy!

Crumby Chocolate Chip Banana Muffins Recipe

noreply@blogger.com (Nessa) — Thu, 08 Oct 2009 19:32:00 +0000

You can make these with the chocolate chips or without, both ways are great!

What You Need:

Muffins-
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
dash salt
3 bananas
3/4 cup sugar
1 egg
1/3 applesauce
1/4 cup chocolate chips, optional

Topping-
1/3 cup packed light brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1/8 teaspoon nutmeg
2 tablespoon butter

What You Do:

Sift together flour, baking soda, baking powder, baking soda, and salt in large bowl.

In a small bowl, thoroughly mash bananas with a fork or potato masher. Add sugar, egg, and applesauce. Mix well with electric blender.

Pour banana mixture into dry ingredients and mix with spoon until all is moist and blended.

Stir in chocolate chips at this time.

Grease or line a muffin tin and add muffin mixture. I use an ice cream scoop to measure the perfect amount into each muffin cup.

For the topping- Mix all dry ingredients well in small bowl. Cut in butter until the mixture is nice and crumbly.

Sprinkle some of the crumb topping on each muffin.

Bake at 375 degrees for 20 minutes.

Makes about 18 muffins.

These freeze wonderfully.

Cooking with Coconut Oil

noreply@blogger.com (Nessa) — Tue, 15 Sep 2009 17:31:00 +0000

I was recently sent a jar of Gold Label Virgin Coconut Oil from Tropical Traditions to review. I've read mixed reports about whether or not coconut oil is healthy, so was pleased to receive their Virgin Coconut Oil Book, which was full of all sorts of interesting information. I highly recommend you checking this book out. This video, "How We Discovered Virgin Coconut Oil - An Interview with Brian Shilhavy, CEO Tropical Traditions" is full of interesting information as well.

Every other review of this oil I have read has stated that they were unable to taste the coconut in it. When I opened it, it smelled of coconut, so I dipped my finger in and had a taste. At this point, it just tasted like oil. The whole family did however smell and taste it in the first dish I tried it in. Most of us loved it, although dear hubby seemed to think I'd lost my mind. He is not a coconut fan though. The first recipe I made was a pasta salad and although the coconut flavor was there, I think it was a nice addition to the dish. I am anxious to try this in more recipes. I already know that I love baking with it. The neighbor cannot wait for me to make some coconut shrimp or chicken using the coconut oil. I think I am going to enjoy experimenting with it.

If you are a first time Tropical Traditions customer you can receive the book free with your first purchase. When you place an order, click on "How did you hear about us?" then choose "Referred by a friend." Then just enter this code:5488541 and the book will be added to your order free of charge!

Oh! Nuts Review

noreply@blogger.com (Nessa) — Tue, 08 Sep 2009 17:02:00 +0000

Did I ever tell you I like nuts? Not talking about my friend Lynette over at Crazed Mind or Juls with the Crazee Scotts but about nuts. Like cashews, pecans and pistachios, mixed nuts are wonderful. And they are good for your heart too! In particular, nut eating greatly lowers the risk of heart disease. Nuts are of course a fatty food and many might worry that they will put on weight by eating more nuts. Happily though, on present evidence, nuts do not seem to cause weight gain. This is great! In fact, nuts are a suggested snack on the new eating plan I am on.

Well the folks over at Oh Nuts! were kind enough to send me Assorted Pastel Jordan Almonds, Mixed Nuts Roasted Salted, and Honey Roasted Cashews to review. I sat across the street with Grandma Marge and we snacked on these the other night. Yeah, one of my fellow nut lovers is right across the street. We kept reaching in and grabbing more and more til we realized we could eat the whole bag. Thankfully Lynette showed up just then to relieve us of the addiction. A few handfuls later she was begging for someone to take it away from her. Yeah, she fell into the same addiction. I am not sure anyone could eat just one or two nuts and walk away. At least no one around here.

Not only are nuts good for snacking, but I love cooking with them. Nuts add a great flavor to everything from salads to desserts. I love slivered almonds on desserts, pecans with fruit, walnuts in breads, I could go on and on. The recipe possibilities are endless when it comes to nuts! So, definitely keep OhNuts! in mind for all your nut needs this holiday season.

What is your weakness? Mine is cashews and the candy coated Jordan almonds, and Grandma Marge loves pecans. Lynette says that she has to stay away from pistachios or she never stops eating them. So are you a nut lover? Or just a Nut?

Do you make "The Best Sandwich Ever"?

noreply@blogger.com (Nessa) — Fri, 21 Aug 2009 17:03:00 +0000

If so, you could be a winner. Check out the information below for all the details. I was sent samples of some wonderful Mezzetta products, peppers and olives, to experiment with and get my creative juices flowing. Mezzetta is a brand we buy regularly and I know they make quality products. It was fun sampling some delicious things I'd never tried before. I don't know if I'll create the big winning recipe, but we sure have enjoyed trying new things and savoring some wonderful flavor combinations. I'll let you know if I come up with anything truly spectacular!

Hurry on over and check it out for yourself! The deadline to enter is Labor Day!

No More Bland-wich

MEZZETTA MAKE THAT SANDWICH CONTEST 2009

Best sandwich recipe will win $25,000 and a trip to Napa Valley.

(Napa Valley, CA) – G.L. Mezzetta, Inc., America’s number one producer of imported and domestic peppers and olives, is challenging sandwich lovers and amateur cooks across the country to submit their recipe for “The Best Sandwich Ever” in the Second Annual Mezzetta Make That Sandwich Contest. The Grand Prize winner will receive $25,000 and a culinary trip and tour of the Napa Valley, home to G.L. Mezzetta, while two runners-up will each win $1,000.

“This contest officially marks the end of the bland-wich,” explains Jeff Mezzetta, President. “Mezzetta products easily add so much flavor that there’s no reason to ever eat another boring sandwich. Healthy sandwiches no longer need to be uninteresting.”

Contestants can enter the Mezzetta Make That Sandwich Contest at www.mezzetta.com in any or all of three categories: cold sandwich, hot sandwich, and vegetarian. The Grand Prize winner will be selected from the category finalists. Entries will be judged on appearance, taste, creativity, and use of Mezzetta products. Entries are being accepted from Memorial Day (May 25, 2009) to Labor Day 2009 (September 7, 2009).

The 2008 winner of the Mezzetta Make That Sandwich Contest, Edwina Gadsby, wowed judges with her hot “Spanish-Style Grilled Cheese Sandwich, with Smoky Paprika Roasted Pepper & Tomato Topping.” Combining innovative ingredients with the complementary flavors of Mezzetta® Brand Sun-Dried Tomatoes in Olive Oil, Roasted Red Pepper Strips, Crushed Garlic and Extra Virgin Olive Oil, Edwina created a sumptuous sandwich and took home the $25,000 grand prize and a trip to Napa Valley.

Contestants have a time-saving weapon in their sandwich-making arsenal, with Mezzetta® Brand Deli-Sliced products. Deli-Sliced peppers take the prep out of the process and makes sandwich-building a snap. Tailor-made fixings in the line include thinly sliced Hot or “Tamed” Jalapeños, Hot or Sweet Banana Wax Peppers, Roasted Bell Pepper Strips, Hot Cherry Peppers, and of course, Mezzetta’s signature Peperoncini.

With over 100 different specialty food products, the Mezzetta family offers a huge variety of great sandwich partners including olives, relishes, pickles, and peppers. With just a twist of a jar, Mezzetta will transform an average sandwich into a delicious masterpiece. One of Mezzetta’s most popular items, Deli-Sliced Tamed™ Jalapeños are completely unique. Their low heat allows the flavor of the peppers to shine through. A barbequed brisket or pulled pork sandwich are ideally suited for Mezzetta Tamed™ Jalapeños. And, Mezzetta Deli-Sliced Roasted Sweet Red Bell Pepper Strips have added color and flavor to many a Philadelphia Cheese Steak.

More information on the Mezzetta Make that Sandwich contest is available at www.mezzetta.com; on-line entry begins May 25, 2009.

Ouch! I Did It Again

noreply@blogger.com (Nessa) — Mon, 10 Aug 2009 00:19:00 +0000

I am absolutely awful about cutting myself in the kitchen. I try to be careful and am almost fanatical about kitchen safety, but it still seems to happen. I suppose me and knives don't mix. We use a lot of Band Aids around here!

I recently asked to review a product called ABC Gauze. This product will be in my first aid kit in the kitchen, as well as in the medicine cabinet for years to come. This awesome bandage stops bleeding as soon as you apply it to the wound, it converts into a completely safe "blood stopping" gel when it comes into contact with blood. I was truly amazed at how well it worked. It would be great to have on hand in the kitchen, the tool box, tackle box, fishing trips, anywhere a first aid kit is stored. I firmly believe no kitchen should be without this amazing product. Click on over to the ABC Gauze website and check it out for yourself. I can't wait to hear what you think.

Quick & Easy Breakfast Smoothie Recipe

noreply@blogger.com (Nessa) — Sun, 09 Aug 2009 22:30:00 +0000

The kids and I love smoothies. This recipe is one of our favorite concoctions. It's cool, refreshing, and the perfect start to a busy day!

What You Need:
1/2 cup orange juice
1 cup milk
1 frozen banana, cut in chunks
6 oz. container vanilla yogurt
1/4 cup sliced strawberries, optional

What You Do:

Simply place all ingredients into the blender, then pulse until mixture reaches desired consistency. Add a straw and enjoy!

Slow Cooker Rice Pudding Recipe

noreply@blogger.com (Nessa) — Wed, 05 Aug 2009 20:24:00 +0000

This is a wonderful, no fuss slow cooker dessert. My kids love it warm for dessert after dinner and cold as breakfast the next morning. Dried apples and cranberries with apple pie spice is the favorite variation around here. Expert with it to see what your family enjoys most.

What You Need:

1 1/2 cups evaporated milk
1 cup long grain white rice, cooked...this is great for leftover rice
2 eggs
1/4 cup white sugar
1/4 cup light brown sugar
1 teaspoon cinnamon or apple or pumpkin pie spice
1/4 teaspoon pure vanilla extract
1/4 teaspoon salt
1/2 cup dried apples, apricots, cranberries, or any dried fruit of choice

What You Do:

Combine all the ingredients in a well buttered round slow cooker. I use a 1.5 quart capacity size.

Cook on low for three to four hours. This smells amazing as it cooks.

Turn of and let set for about 30 minutes before serving.

Spaghetti Salad Recipe

noreply@blogger.com (Nessa) — Tue, 21 Jul 2009 16:55:00 +0000

This cool, refreshing salad is a bit different from the average pasta salad, as it uses spaghetti noodles. Makes a wonderful, light lunch of dinner on a hot summer day.

What You Need:
6 oz. spaghetti noodles
1 teaspoon salt

1 cup chopped celery
1/2 cup chopped pecans, almonds, or walnuts
1/4 cup chopped chives
1/4 cup dill or sweet pickle relish
1/4 cup finely chopped onion
3 hard boiled eggs, chopped
1 cup drained tuna
1/2 cup mayonnaise

What You Do:
Cook noodles in salted water until done. Drain & cool.

Add remaining ingredients and mix well.

Chill.

Serve on a bed of lettuce leaves for a pretty presentation.