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Monthly Archives: February 2012

Gingerbread Spice Cake

Gingerbread Spice Cake

Ingredients

  • 1/2 c water
  • 1/2 c honey
  • 1/2 c molasses
  • 1/2 c butter
  • 1/2 c brown sugar
  • 2 eggs
  • 3 tsp ground ginger
  • 2 tsp cinnamon
  • 2 tsp allspice
  • 2 tsp nutmeg
  • 1 1/2 tsp baking soda
  • 2 c flour

1. Preheat oven to 325. Butter a 9×9 baking dish.

2. In a medium bowl, combine the water, honey and molasses, and set aside. Using an electric hand or stand mixer, cream together the butter and brown sugar in a large, separate bowl, then add the eggs. Add the ginger, cinnamon, allspice, and nutmeg, and mix thoroughly.

3.In a seperate bowl, combine the baking soda and the flour, then add to the creamed mixture. Add the molasses and honey mixture. Combine well.

4. Pour the combined mixture into the prepared baking dish and bake for 30 minutes.

Recipe found in Pies and Cakes, the Popular kitchen series, volume 6 and tweaked by Me : D

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Posted by on February 19, 2012 in Sweets

 

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Tomato and Basil Hash with Turkey

Tomato and Basil Hash with Turkey

Ingredients

  • 3 tablespoons butter, divided
  • 1 small onion, finely chopped
  • 1 large clove of garlic, finely diced
  • 1 medium tomato, diced
  • 2 medium potatoes, peeled
  • 1 cup diced cooked turkey
  • salt and pepper to taste
  • 1 ½ tsp dried sweet basil

1. Melt 1 tbsp butter into medium skillet. Add onions and garlic and sauté until golden.

2. Cut the potatoes into quarters, cook in a saucepan of simmering water until not quite done but still firm, about 10 minutes. Rinse in cold water and drain. Dice to 1/2-inch pieces. Set aside.

3.Melt 2 tbsp butter in a large skillet over medium high heat. Add potatoes and cooked onion/garlic mixture. Cook until potatoes begin to brown.

4.Add tomatoes and turkey. Cook hash until well browned, about 10 minutes, stirring occasionally.

Note: For best results, flip hash with a spatula, it results in less destruction of the potatoes.

Recipe created by Me : D

 
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Posted by on February 18, 2012 in Breakfast, Side Dish, Turkey

 

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Pasta Salad

Pasta Salad

Ingredients

  • 1 box (12 oz) Rotini Tricolor Pasta
  • 1 envelope dry Italian dressing mix
  • 1/2 c white balsamic vinegar
  • 1/2 c olive oil
  • 1 c sliced ripe olives
  • 1 each red, green/orange, and yellow bell pepper, diced
  • 6 oz crumbled Feta cheese
  • 1/2 c shredded Parmesan cheese

1. Combine the Italian dressing mix, balsamic vinegar, and olive oil and mix well. I use an old mason jar with a lid to shake up the ingredients. I’ve found shaking works a lot better than other methods.

2. Prepare pasta according to package directions. Drain but do NOT rinse. Place pasta in large bowl and pour 2 tbsp of dressing over pasta and mix.

3. Add diced peppers, olives, Feta cheese, and Parmesan. Add half of remaining dressing and mix. Refrigerate remaining dressing.

4.Refrigerate pasta until ready to serve. Before serving, stir in remaining dressing.

Note: Best served chilled. Refrigeration allows the pasta to cool and to absorb the dressing.

Recipe created by Richardson High School

 
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Posted by on February 12, 2012 in Appetizer, Pasta, Side Dish

 

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Rosemary and Thyme Cheese Ball

Warning: this cheese ball is awesome and will result in you never buying another packaged cheese ball ever again. If served at a party, be prepared for it to disappear quickly.

Rosemary and Thyme Cheese ball

Ingredients

  • 1 pckg of cream cheese, room temp
  • 1 tbsp finely chopped fresh Rosemary leaves
  • 1 tbsp finely chopped fresh Thyme leaves
  • 3 tbsp finely chopped fresh Italian parsley leaves
  • 2 finely chopped scallions
  • 1 tbsp Worcestershire sauce
  • 1/2 c finely chopped cheddar cheese

1. Combine all ingredients in a medium bowl and stir well until all ingredients have been thoroughly mixed. If desired, spoon mixture into hands and shape into a ball. Can be served immediately or chilled until served.

Note: to change things up a little, instead of serving with crackers, buy a loaf of Italian bread from your local supermarket, chop it into 1 inch squares, and spread the cheese ball on the bread. It’s delicious, and adds a twist.

Recipe created by Me : D

 
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Posted by on February 10, 2012 in Appetizer, Dip, Gluten Free

 

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Mushroom and Asparagus Risotto

Mushroom and Asparagus Risotto

Ingredients

  • 6 c chicken broth
  • 1 c dry white wine
  • 2 tbsp unsalted butter
  • 1 c finely chopped onion
  • 2 c Arborio rice
  • 1 container baby bella mushrooms, cooked and chopped
  • 1 bunch of fresh asparagus, cooked and cut into 1-inch pieces
  • 1/2 c grated Parmesan

1. Combine chicken broth and white wine in a medium sauce pan and heat to simmering, keep warm

2. In a large 3 to 4-quart saucepan, melt the butter. Add the onions and cook until translucent. Add the rice and stir. Cook for 3 to 5 minutes or until the rice is translucent around the edges. Do not let the rice or onions brown.

3. Reduce the heat to low. Add enough wine and chicken stock to cover the top of the rice. Stir often, until the liquid is completely absorbed. Once absorbed, add more liquid to cover the top of the rice. Continue stirring. Repeat until all the liquid is absorbed.

4. Add mushrooms and asparagus. Remove from heat and add Parmesan.

Recipe inspired by Alton Brown, 2005.

 
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Posted by on February 6, 2012 in Side Dish

 

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Chili Cheese Pinwheel Snacks

Chili Cheese Pinwheel Snacks

Ingredients

  • 2 8oz. tubes of refrigerated crescent rolls
  • 1 8oz. package of cream cheese
  • 1/4 c chopped medium black olives
  • 1 tsp Tabasco sauce
  • 1 c shredded cheddar cheese
  • 2 tsp dried minced onions
  • 1/4 c chopped green chilies (optional)

1. Preheat to 400.

2. In a small mixing bowl, beat cream cheese. Add the cheddar cheese, chilies, olives, onion, and hot sauce.

3. Separate each tube of crescent dough into four rectangles; press perforations to seal.

4. Spread cheese mixture over dough. Roll up jelly-roll style, starting with a long side. Cut each roll into 10 slices; place on greased baking sheets (or on backing sheets lined with parchment paper).

5. Bake at 400 for 8-10 minutes or until golden brown.

Recipe inspired by Richardson High School Culinary program.

Note: I’ve found best results using name brand crescent rolls. I also use reduced fat crescent rolls, 1/3 less fat cream cheese, and reduced fat/fat free cheddar cheese. Helps people feel better about pigging out : ) Great Super Bowl snack!

 
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Posted by on February 3, 2012 in Appetizer

 

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