Cuban Sandwiches

So, remember that I live in Florida now.
My friend Fidel who is Cuban (seriously) served these to us a while back, and taught me how to make amazing Cuban Sandwiches (which I think is a big thing here).  

1 loaf cuban bread (looks like a long baguette, or long and skinny french bread)

2 eight oz. packages deli sliced swiss or baby swiss cheese

1-2 lbs deli sliced serrano ham (which can be substituted if it can't be found)

Bread and butter pickle slices

2 c. shredded pork

Butter

Mustard

Slice bread in half, and butter the insides well. 

Drizzle mustard on both sides of the bread, then working on one side, spread shredded pork. 

Layer pork with slices of ham (in a triangle layered fashion).

Layer ham with cheese slices (placed in opposite direction). 

Layer cheese slices with pickles in opposing direction.

Close sandwich, and butter the outsides of the bread. 

Cut in half, and heat in a panini press until cheese begins to melt. 

If a panini press is not available, heat on a griddle, pushing down with a spatula as this is a flattened style sandwich. 

Serve immediately. 

My friend Fidel used to own a restaurant and says that the secret to these is NO mayo.  Most places use mayo, but he says the mayo kills the sandwich.   Buen provecho!

Easter Egg Cake

Looking for a festive cake for Easter?
My kids needed to take a treat to a meeting today, and my youngest daughter decided she'd make a cake, and that she wanted to do a basket weave for the frosting.
A bit ambitious, but I let her go for it.
My oldest daughter had a brainstorm for the top of the cake, and here's what we came up with


2 round cakes - any flavor will do.
Crumb coat frost them to seal in all of those little crumbs.
Basket weave the sides.
Place colored plastic eggs and Easter egg candies on top - secure with frosting if needed.
Pipe and fill in the spaces with frosting grass.

For the basket handle, we were a little stumped. We bought a real basket and tried to use it's handle, but it actually was too wide, and broke the cake apart (we even soaked it). After repairs, as we milled around trying to figure out what we could use, I realized that we have some sheets of beeswax that we used for making candles at a birthday party last year.
We rolled the beeswax into a basket handle and added a ribbon.

Breakfast Casserole

We had a Relief Society (a religious women's organization) conference this past weekend, and I was asked to make 4 breakfast casseroles.

They gave me the ingredients, the pans, and the recipe.  I wasn't sure what to expect and couldn't decide whether or not I would like the final outcome.  I was surprised at how much I liked it - and several people asked for the recipe afterwards as well.   This is a perfect make ahead, feed a crowd type of meal that's sure to please.

2 lb. bag of frozen hash-browns (diced not shredded)
1 lb. ham - cubed (lunch meat style works fine as well)
6 eggs
2 c. milk (divided)
1 can cream of mushroom soup
8 oz. shredded cheddar cheese

Cook and drain hash browns.
Cube ham and place in bottom of a 9x13" pan.
Cover ham with hash browns.
Mix 6 eggs, and 1 c. milk and pour over hash brown and ham.
Cover and refrigerate overnight.
Mix 1 c. milk and cream of mushroom soup, and pour over casserole.

Cover with foil and bake at 350* for 30 minutes.
Remove from oven and sprinkle with shredded cheese.
Bake an additional 30 minutes uncovered.

Cantalope Smoothie

I first had this treat living in Guatemala.  Totally refreshing and cool, for a hot day. 
2 c. cantaloupe chunks - (peeled and seeded).
2 c. ice
Sugar to taste
Water as needed

Place ice in blender, then add cantaloupe.
Cover, and blend until smooth.
Add sugar to taste, and water if consistency is too thick.
Serve immediately.

Easy Buttery Rolls

I first made these for Thanksgiving, and my family loved them.
I thought I'd try them again today, and I've already eaten 2! They really are easy, and are oh, so tasty.

1.5 c. milk
3/4 c. + 1 T. sugar
1/2 c. butter
1 egg
1 T. salt
2 T. yeast
2 c. warm water
9-10 c. flour

Dissolve 2 T. yeast and 1 T. sugar in 2 c. warm water.  Set aside to proof.
Meanwhile, in a microwave safe bowl, melt butter.  Add milk and 3/4 c. sugar and heat for 1.5 minutes.
Place in mixer, and add 1 T. salt to milk mixture, then slowly add 1 beaten egg - beating quickly so that it doesn't cook.
Add 2 c. flour to continue to cool it back down, and then add yeast mixture and mix.
Continue to add an additional 7-8 cups of flour until dough is dense and sticky.

Cover bowl with plastic wrap and leave in a warm place to rise (approximately 1 hour) until doubled.

Cover working space with flour, and divide dough into 4 even balls.
Working with one ball at a time, using a rolling pin, roll the dough into a circle on a floured counter.
Spread with soft butter from edge to edge (optional)
Cut the dough into quarters using a pizza cutter.
Cut each quarter into 3 pieces.
Roll each triangle starting with the wide end.
Tuck the tail of the triangle under the roll and place on a cookie sheet that has been sprayed with cooking spray/oil.  Approximately 3 rows of 8 should fit on one cookie sheet (2 balls of dough).
Place pans in warm area and allow to rise until they are touching and full in size (30-45 minutes).

Bake at 350* for 10-15 minutes, until golden brown.
Remove from oven and immediately run a stick of butter over the tops for a butter glaze.

Happy Valentines Day

Happy Valentines Day!
Sugar cookies
Treats for our friends


Breakfast
Valentines Pancakes

Crudites - Fruit and veggie garnishes,

I got to help cater for my friend's business' grand opening yesterday.
Because it is a diet center, we had lots (and lots) of fruits and veggies.  
I had a tough time finding a source for these online.
Perfect for that fancy Valentines Day dinner!

For the fruit, we did fruit shish-ka-bobs with strawberries, pineapple, and kiwis threaded onto a stick, and presented on a pineapple.
We hollowed out mini-melons, cut a zig-zagged edge, and served watermelon balls in one watermelon bowl, and cantaloupe pieces (in the shape of hearts) in another.

For the veggies, we loaded curly celery sticks, carrot sticks, curls and jewels/pinwheels, broccoli, cauliflower, red, yellow, & orange pepper slices into see through glasses, and slid a cucumber onto the edge (margarita style).  Next time, I would place a dallop of ranch dressing in the bottom of the glass, but since this was for a diet center, we left the dressing as 'optional'.
Love love loved how they turned out.  So colorful and flavorful!

Curly celery (or green onions/scallions) - this was so fun to make!  And I loved the result.  It was interesting to eat though - since each sliver was curled in a distinct direction.  








Wash and trim celery
Cut into 3 inch increments
Starting approx. .5 inches from the narrowest end, cut down center.
Continue to cut slivers on both sides of the center cut.
(If celery is thick, you may want to cut the slivers in half going the other direction as well to make thinner slivers - carefully.)
Place in ice water, and refrigerate until ends curl...approx. 30-60 minutes.  The longer they stay in the ice water, the curlier they get.  Ours turned into really fun little octopus like creations.  They added great visual texture and we placed them upside down - hanging out of the glasses.

Carrot Jewels or pinwheels

After peeling a carrot, carefully cut lengthwise from tip to bottom on an angle, applying only enough pressure to cut to the heart rather than completely through the carrot.  Repeat, making a V shaped cut, and gently remove the V from the carrot.  Repeat 2-3 times, then slice into .25 or .5 inch bite sized chunks.

Carrot Curls

After peeling carrots, using carrot/potato peeler, cut long thin carrot strips. 

Gently roll into a curl, and secure with a toothpick. 

Place in ice cold water and allow to soak for several hours. 

Curls may also be wound around a skewer and allowed to soak.  

Remove toothpick (or from skewer) before serving. 

Curly carrot sticks (sorry the photo doesn't do justice)

After peeling carrots, slice into thin carrot sticks.
Place in ice cold water and refrigerate for several hours.
Carrot sticks will begin to curl.  The longer they soak - the curlier they will become.

 Radish Rosettes

Unfortunately, these were the only two radishes that came home with me, and I didn't get pictures of the others. 

Slice off the root of the radish, and also the top.  

With a paring knife, gently cut down at an angle, starting about 1/4th inch down from the top of the radish.  Cut until bottom is almost reached, but don't cut all the way through.  

Gently repeat this process, making cross cuts - cutting on the angles above the previous cuts.  Continue as desired. 

Place radish rosettes into ice water and refrigerate over night, or for at least 8 hours to allow them to 'bloom'. 

Mexican Lasagna

This is similar to a tamale pie.  

The crust is made from maseca torilla mix which is also used for tamales and can be found in the hispanic section or flour section of your grocery store (also carried by Walmart).

The addition of creamed corn brings a moistness to the crust, and the hearty beans and beef are covered in a red enchilada sauce, while layers of corn, sour cream, crushed tortillas chips and cheese are baked into this tex mex casserole. 

Tamale crust
2 c. maseca tortilla mix +/-
1 can corn
2 t. butter
1 t. salt
1 chicken bouillon cube
1 c. milk

Toppings
1 lb ground beef or turkey
1 can kidney beans (undrained)
1 can red enchilada sauce
1/2 c. chopped onion
1 can corn
1.5 c. sour cream
1.5 c. crushed tortilla chips
1 c. grated cheese (cheddar, jack, monterey jack - whatever is on hand)
cumin and chili powder to taste

Blend corn, then blend in add butter, salt, bouillon and milk.
In a large mixing bowl, mix masa harina tortilla mix along with corn/milk mixture.  Continue to add additional masa if necessary until mixture becomes thick and becomes easy to mold.
Spray a 9x13 cooking pan with cooking spray and pat masa mixture into pan, lining bottom and sides.

In a frying pan, cook burger and onions.  Once browned, drain grease and add kidney beans, enchilada sauce and 1 t. cumin and 1 t. chili powder (optional).

Place in pan, over the masa mixture.
Cover with a layer of sour cream, corn, crushed tortilla chips, and top with a layer of cheese.

Bake at 350* for 30 minutes.
Serve with fresh salsa or pico de gallo.

Teriyaki Chicken

I've been working on coming up with new recipes that my family enjoys. I had no idea that teriyaki sauce was so simple!

1 c. soy sauce
1 c. brown sugar
1/2 t. garlic powder
1/2 c. chopped onion
1.5 T. coarsely shopped or shredded fresh ginger
1-2 fresh garlic cloves
2-3 c. chopped chicken, turkey or tofu

Mix soy sauce, brown sugar and garlic powder thoroughly, and set aside.
Heat 2 t. oil in wok, or frying pan.
Add onions and cook for 2-3 minutes, add garlic and ginger and cook for 1 minute.
Add chicken, and cook for 3 minutes, stirring occasionally.
Add teriyaki sauce.
Bring to a boil.
Lower heat and allow to simmer for 15 minutes without a lid.
If a thicker sauce is desired, thicken with 2 t. cornstarch mixed with water, then slowly added to teriyaki mixture.
Serve over rice.

Spinach Pesto Pasta with Ground Turkey Meatballs

My family really enjoyed this recipe I stumbled across.
Instead of the traditional basil and pine nut pesto, this one is made from spinach and walnuts - along with my all time favorite (manchego) cheese.

Spinach Pesto
2 cups fresh baby spinach leaves
2-3 garlic cloves
1/4 c. toasted walnuts (you can microwave them on a ceramic plate for 2-3 minutes)
1/4 c. grated manchego cheese (found at Costco, but parmesan cheese can be substituted)
1/8 t. salt
olive oil
freshly ground pepper

With a knife, roughly chop garlic and place in a food processor.  Add the walnuts and pulse a few times.
Coarsely chop the spinach, and add to processor and pulse a few times.
Slowly drizzle in the olive oil until the mixture comes together.
Remove the pesto from the food processor and add the cheese, salt and pepper to taste, and stir to combine.

Stir over hot pasta using a little pasta water to loosen the sauce slightly if needed.

Turkey Meatballs
1 lb. ground turkey meat
2 t. finely chopped garlic
1/4 c. finely chopped onion
1/4 c. finely chopped red or yellow bell pepper
1/2 c. chopped fresh spinach
1/4 c. grated manchego cheese
salt and black pepper to taste

Mix all ingredients and roll into golf sized balls.
Heat 1 T. olive oil in the bottom of a wok or frying pan.
Place meatballs in oil, and cook thoroughly.
Remove from heat and add to hot pasta and pesto sauce.


Here's a picture of manchego cheese - I get it from Costco.  It comes from Spain and it is my all-time favorite cheese - a small slice on a day when I need a treat.  It is absolutely amazing when paired with walnuts, and blueberries or pears.

Whiting - yes, that's a fish

Living in Florida now, we are having lots of new experiences.  

Like fishing in the ocean. 

Today we headed to the pier and spent some time angling - and my daughter and husband caught the only catch of the day (for us).  They came up with a fish called a Whiting.  

It was big enough to take home. 

We learned a couple of things first off. 

#1 - You can't debone or fillet a whiting like a trout.

#2 - We have no idea how to fillet a whiting (or anything other than a trout). We are going to need to find some help with that. 

I found a great recipe online and we cooked it up for dinner.  This was a really mild fish, and this recipe was Oh So Good! - Probably not the healthiest, but my husband (who doesn't like fish) really enjoyed it, and my daughter and I loved it, and I'll definitely use it again.  Next time I'll hope to have a few more fish! 

• 4 whiting fillets

• 3 tablespoons of lemon juice

• ½ cup parmesan cheese

• ¼ cup softened butter (unsalted)

• 3 tablespoons of mayonnaise

• 3 tablespoons of chopped onion

• 1 teaspoon of hot sauce (use more or less to your liking)

• A pinch of salt

Spray a non-stick baking pan with a butter flavored cooking spray. Place the fillets in the pan and brush them with the lemon juice. Pop them into the broiler for six minutes. While the fish is broiling, mix the remaining ingredients thoroughly. Once the timer goes off, spread the mixture onto the fish and broil for an additional three minutes until they are lightly browned.

Credit to http://www.gulf-shores-travel-guide.com/whiting-fishing.html for the recipe.  

Bûche de Noël (Yuletide log) with Meringue Mushrooms

Happy New Years!  

I sat down this morning - ready to get working in the kitchen on my annual Yuletide Log, and almost felt betrayed that I've never posted this recipe.  It just doesn't seem possible since this is such a tradition for our family and friends on New Year's Eve. .

I found this many years ago in a Betty Crocker's Best of Baking cookbook someone gave us for our wedding.  We call it the log because it looks just like a tree stump, complete with little meringue mushrooms.  Keep in mind that it takes some time to put together.  

The Log
3 eggs
1 c. sugar
1/3 c. water
1 t. vanilla
3/4 c. all purpose flour
1 t. baking powder
1/4 t. salt
1 c. heavy cream
2 T. sugar
1.5 t. cocoa powder
Chocolate Buttercream Frosting (below)
Meringue Mushrooms (below)

Heat oven to 375*.  Line jelly roll pan (15.5 x 10.5 x 1) with foil or waxed paper; grease.  Beat eggs in small bowl on high speed about 5 minutes or until very thick and lemon colored.
Pour eggs into large bowl; gradually beat in 1 c. sugar.
Beat in water and vanilla on low speed.  Gradually add flour, baking powder and salt, beating just until batter is smooth.
Pour into pan, spreading batter to corners.

Bake 12 - 15 minutes or until toothpick inserted in center comes out clean.
Immediately loosen cake from edges of pan; invert onto towel generously sprinkled with powdered sugar.
Carefully remove foil/waxed paper.
Trim off stiff edges of cake if necessary.
While hot, carefully roll cake and towel from narrow end.
Cool on a wire rack at least 30 minutes.

Beat whipping cream, 2 T. sugar and cocoa powder in chilled medium bowl until stiff.
Unroll cake; remove towel.  Spread whipped cream mixture over cake.
Roll up cake.
For tree stump, cut off a 2-inch diagonal slice from one end.  Attach stump to one long side using 1 T. frosting.  Frost with Chocolate Buttercream Frosting.  Make strokes in frosting to resemble tree bark, using tines of fork.
Garnish with Meringue Mushrooms.

Chocolate Buttercream Frosting
1/3 c. cocoa
1/3 c. margarine or butter, softened
2 c. powdered sugar
1.5 t. vanilla
1-2 T. hot water

Thoroughly mix cocoa and butter in medium bowl.
Beat in powdered sugar on low speed.
Stir in vanilla and hot water.
Beat until smooth and of spreading consistency.

Meringue Mushrooms
2 egg whites
1/4 t. cream of tartar
1/2 c. sugar
cocoa
Chocolate Decorator's Frosting (below)

Cover 2 cookie sheets with parchment paper or heavy brown paper.
Beat egg whites and cream of tartar in small bowl on medium speed until foamy.
Beat in sugar on high speed, 1 T. at a time; continue beating about 5 minutes or until stiff and glossy.  Do not underbeat.
Heat oven to 200*.  Place meringue in decorating bag with plain tip with 1/4 inch opening (#10 or #11).  Or place meringue in strong plastic bag, cut off a tiny tip from one corner of bag.
Peipe meringue in about 55 mushroom-cap shapes, each 1-1.25 inches in diameter, onto 1 cookie sheet.
Sift cocoa over mushroom caps.
Pipe about 55 3/4 inch upright cone shapes onto second cookie sheet for mushroom stems.
Bake both pans for 45-50 minutes or until firm.
Immediately turn mushroom caps upside down and make an indentation in bottom of each caps.  Brush off excess cocoa with soft bristled brush.
Cool.
Prepare Chocolate Decorator's Frosting.
To assemble mushrooms, spread small amount of frosting in indentation of each mushroom cap; insert peak end of stem into frosting.  Place upside down to dry.
Store uncovered at room temperature.

Chocolate Decorator's Frosting
1 oz. unsweetened chocolate
1 t. butter
1 c. powdered sugar
1 T. hot water
Heat chocolate and butter until melted; remove from heat.  Beat in powdered sugar and hot water until smooth and of spreading consistency.  If necessary, stir in additional hot water, 1 t. at a time.

Left over Holiday Turkey - Hawaiian Haystacks

What do rice, chicken/turkey, celery, raisins and Chinese noodles have in common?
I know - they seriously don't sound like they go together, but my family LOVES Hawaiian Haystacks.

I see it as an economical (and family friendly) way to yet again use some of those holiday left overs.  My kids see it as one of their favorite dinners.  Winner winner, chicken dinner.  (Sorry I couldn't resist there!)

1-2 c. chopped or shredded (bite size) cooked turkey or chicken
1/4 c. flour
1/4 c. butter
2-3 c. milk
1-2 chicken bouillon cubes (for taste if desired)
2 c. rice (or 4 c. cooked rice)

In medium sized pan, heat 1 quart (4 cups) of water to boiling.  Add 1 t. salt, and 2 t. butter.  Bring to a boil.
Add 2 c. rice and again bring to a boil.  Allow to boil for 1 minute, then cover with a lid, and reduce the heat to low, and allow to simmer for 20 minutes without disturbing.

In the meantime, heat 1/4 c. butter in medium sauce pan, and once melted, mix in flour to form a roux.  Allow to cook for a minute, then slowly add milk, mixing quickly to prevent the flour from clumping.  With milk, thin to a gravy like consistency.  Dissolve salt and bullion into this mixture to taste.

Add cooked chicken or turkey (leftovers) and heat thoroughly.

Serve chicken/turkey gravy over cooked rice and top with the following as desired:
Chopped celery, raisins, chopped almonds, pineapple, dried coconut, peas, finely chopped green onions, Chinese Chow Mein noodles, peanuts, mandarin oranges, pomegranate seeds, tomatoes - pretty much anything you'd like.  Great for picky kids, because they get to choose their toppings!

Leftover Holiday Ham, Rice & Beans

Wondering what to do with that left over holiday ham?
I recently served a spiral ham, and after a few meals, my family was wanting some variety.  I put the ham into the into a pot and cooked the bones until I had a nice broth and the meat was falling off of the bones.
Then I added beans, and once cooked through, served this over rice.  My favorite part of this recipe is that I can take a couple of days - and put it in the fridge for a few days and not worry about it if I get busy with something else, and then come back to it for a quick meal on another day that is simple and light.  (It can be made and served in a day, or spread out into a couple of days depending on when you are ready to get around to it)

I borrowed the rice/bean combination that so many latin countries use, and found that my family (even the kids) found this meal tasty & comforting - especially after all of the rich heavy holiday foods.

The ham bone can be prepared, and frozen with it's broth, or served immediately.

1 ham bone with as much (or little) meat left on it as you'd like
1 lb. dried beans (I used navy this time, but have used black, white, pinto or whatever I've had on hand)
Water
Rice

Ham Bone:
Place ham bone and any remaining meat in a stock pot or crock pot and cover with water.  Bring to a boil, then simmer until all of the remaining meat falls off of the bone.  Approx. 3-4 hours on the stove, and 6-8 in the crock pot.

Meanwhile, prepare beans
Beans:
Rinse and sort beans (I always find small dirt clods in beans so washing is imperative).
Place in medium pan, and cover with water.
Bring water to boiling.
Cover with lid, remove from heat and set aside to soak for an hour.

Rinse beans and discard water.
Place beans in ham broth and cook with ham bone (1-3 hours) until beans tender.

For best results, refrigerate overnight (or place in freezer to make it speedy) so that grease/fat rises to top.  Scrape grease/fat with a spoon and discard.

Using your hands, remove all bones and fat or gristle, and break up any remaining large chunks of ham.  Reheat, and ladle into bowls on top of rice.  

Rice:
2 c. white rice
4 c. water
1 t. butter
1/2 t. salt

Bring water butter and salt to a boil.
Add rice, and bring to boil again.
Allow to boil for one minute, then turn heat to low, and cover with a lid.
Allow to cook undisturbed for 20 minutes.

To serve:
Place rice in bottom of bowl.
Spoon or ladle rice/ham mixture and broth over top.  More broth makes it more of a soup, less, makes it more rice and beans with a ham gravy.

Microwave Peanut Brittle

I made this several years ago, and then had to go in search of this recipe as I'm putting together treats for our neighbors.
Photos to follow

1 c. white sugar
1/2 c. light corn syrup
1 c. salted spanish peanuts
1 t. butter
1 t. vanilla
1 t. baking soda

Butter a cookie sheet (or line pan with foil and spray with non-stick spray)
Combine sugar and corn syrup in a 2 quart glass bowl and microwave on high for 3.5 minutes.
Stir in peanuts and microwave for 3 minutes.
Stir in butter and vanilla, and microwave for 1.5 minutes.

Stir in baking soda, and pour onto cookie sheet, and spread thin.
Cool completely, then break into pieces and serve.

Quick Christmas Treats

We headed to a cookie exchange last week, and my daughter and I came up with these cute babies.
They were so fun to make with kids, and honestly these were so quick. Talk about instant gratification - the majority of our time was spent unwrapping the candies!
We initially saw a similar idea on pinterest with rolos, but decided to take them a different direction.

Small pretzels. (Traditional pretzel shape, or square mesh shape)
Caramels
Hershey's kisses
Candy canes - crushed

Line a baking sheet with parchment paper or foil.
Heat oven to 350*
Lay out pretzels on baking sheet, and place 1 unwrapped caramel on top of each pretzel.
Bake for 3-5 minutes (until caramel begins to melt but isn't 100% melted)
Remove from oven.
Place 1 unwrapped Hershey's kiss on top of each caramel.
Press kiss into caramel to spread the melted caramel around.
Place in oven for 1-2 minutes, until chocolate has melted.
Top with starlight mint OR, using small spoon, flatten kiss, sprinkle with crushed candy canes or sprinkles.

Allow to cool.


Note: After using starlight mints, we realized that the mints are a little 'large' and difficult to consume.  Crushed candy canes add the taste and color of Christmas without overpowering the chocolatey, caramel & crunchy/salty combination.

Hawaiian Sweet Bread

This is one of those recipes that has been tried over and over, and passed along.
You are getting it from me, I got it from Janet, Janet got it from Sue, and I'm not sure where she got it.
Anyways - this bread is so good that you have to ask for the recipe.
I'm making this for Thanksgiving dinner today for a friend.  Pictures to come once it comes out of the oven!

3 T. sugar
2 T. yeast
1/2 c. lukewarm water
1 c. mashed potatoes (use instant)
1/8 t. ginger
1/2 c. milk
2 t. salt
6 eggs
1 3/4 c. sugar
1/2 c. melted shortening
8 c. flour (approx.)

Combine 3 T. sugar, yeast and water - stirring until dissolved.
Blend in potatoes and ginger, then set aside and allow to rise until doubled.

Scaled milk, add salt and set aside to cool until lukewarm.

Beat eggs, add 1 3/4 c. sugar, and cooled shortening.
Add to yeast mixture.

Add 2 c. flour to yeast mixture, then add milk and beat.  Add 2 more cups of flour and beat.
Add remaining flour gradually, kneading when dough becomes too stiff for mixer.
Add only enough flour to prevent sticking.

Dough must be soft.
Place dough into a greased bowl, cover, and let rise until double.

Divide dough into 8 sections.
Shape into round or oblong loaves.

Place on greased cookie sheets.
Let rise until double.  Be patient - sometimes it takes up to 2 hours to rise.
Brush with beaten egg.

Bake at 350* until brown (approx. 20 minutes)

Thanksgiving Dinner Recipes

As I sat down to figure out my menu for our Thanksgiving day meal, I realized that the recipes I will use, are all over the place.
Here, for those who enjoy instant gratification, (or merely organization) are my links to this year's Thanksgiving dinner.

Appetizers:
Asparagus roll ups

Dinner
Turkey (compliments of Emeril Lagasse)
Cranberry Sauce
Cheesy Beans
Mashed Potatoes and Gravy (see Emeril's turkey recipe for gravy recipe)

Northwestern Salad with Frosted Pecans
Broccoli, Bacon & Grape Salad
Yams & Apples or Yamples
Rolls with homemade raspberry jam

Dessert
Pumpkin Pie
Banana Cream Pie

Halloween Graveyard Cake

Here's this year's Halloween cake


I used two cake mixes - one yellow and one chocolate, and I marbled them.
I used a spring form pan, and a 9" cake pan so that I'd have different sizes.

After the cakes had baked and cooled, I sliced each one into 2 layers, and removed the excess from the top.

For the filling, I mixed 16 oz cream cheese with 1 c. powdered sugar and 1.5 t. vanilla, and beat it until fluffy.
I then filled the layers with this.
Topped it with Hershey's Perfectly Chocolate Chocolate Frosting.
I used orange or toffee sticks for the fence posts, strung together with black licorice.
The gravestones are Pepper Ridge Milano cookies, the fresh dirt on the graves and on top of the tombstones are crushed oreos (just the cookie, not the filling), and the black tree is made from black licorice pieces intertwined together, snipped here and there.
Buttercream frosting for the grass tufts.
I sprinkled it with powdered sugar just to give it a little more personality.

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
1 pinch of salt

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Jack-O-lantern Pumpkin Seeds

Every year we sit down together and carve pumpkins with our kids. As we scoop out the slimy pumpkin guts, we try to save all of the seeds so that we can toast them and enjoy them later on as well.


Place pumpkin seeds in a seive or collander and rinse them under running water for several minutes - washing away everything except for the seeds themselves.

Line a baking sheet with foil.
Spread pumpkin seeds evenly onto foil.
Salt generously.
Bake at 275 - 300* for approximately 2 hours, stirring every half an hour to ensure an even roast.

Cool.

Halloween Dinner - Ghosts or Mummies

We made these tonight to pair with our 'Feet of Meat' aka 'Bloody Stump' annual Halloween Dinner.

Simply mashed potatoes in another form.

Peel, cube and boil potatoes.
Once potatoes slide off fork when stabbed, drain water, and place in mixing bowl.
Add butter (more or less depending on quantity) and mix until smooth.
Salt to taste

Spoon into large ziplock, or pastry bag.

Line baking sheet with foil, and heat oven to 350*.

Pipe ghosts onto foil.
Sprinkle with garlic powder and parmesean cheese.

Bake for 15-20 minutes until slight crust forms, and they are heated through.

Dip a round toothpick into black food coloring, and then poke into ghosts for eyes.

Serve immediately.

Individual Chicken Taco Salads

I was stumped one afternoon as to what I should prepare for dinner and went to the web - seeking ideas.
My family enjoyed this new twist (especially as it was pretty customizable), and we liked the quick and easy, yet light feel.

4 boneless skinless chicken breasts
Tortilla chips
Shredded romaine lettuce
Shredded cheese
Diced tomatoes
Diced onions
Cumin
Chili powder
Key lime wedges or juice
Sour cream
Salsa


Dice chicken and cook for 2-5 minutes in 1 t. olive oil, or in a pan sprayed with vegetable spray until tender and cooked through.
Season chicken with 1-2 t. chili powder, 1 t. cumin, and salt and pepper to taste.

Serve over tortilla chips on a bed of romaine lettuce, and top with cheese, tomatoes, olives, onions, cheese, sour cream, and salsa as desired.
Top with a squeeze or two from the key limes.

Fresh Pineapple Juice - Guatemalan style

I lived in Guatemala for 17 months while I worked as a missionary for my church.
I loved spending time with the people there, as they opened their homes and hearts to us, and we shared many beautiful moments together.
I loved all of the fresh fruits there, and especially loved this pineapple juice we often had.
My husband and I went back to visit a few years ago, and a dear friend taught me how to prepare this delicious drink that is so refreshing on a hot summer day.




We often buy fresh pineapples and after we cut off the peels and core - toss them.
This recipe offers another way to use the entire pineapple - without wasting anything.

After peeling and coring a pineapple, set the strips of the peel and core into a pot.
Cover with water and bring to a boil, then let simmer for an hour (or more - depending on your timeframe) - keeping it covered with water.
Remove from heat, and allow to cool on stovetop, or cover and place in the fridge for another hour or two - or even overnight.
Place a strainer or seive over a pitcher, and strain to collect all of the juices.

Discard the peels and core

Add 1-2 cups of sugar (to taste)
Add 2 or more quarts of water or ice
 This is all to taste~it should be lightly sweet, but not overpowering, and not too watery.
Mix thoroughly until sugar is completely disolved.

Serve chilled, or pour over ice

Halloween SPIDERS, Black and White

Quick and easy -the easier the better!

We had these at a friend's house & loved the novelty

Donut holes
Chow mein noodles
chocolate chips
m&m candies


Carefully melt chocolate chips (amount will vary on number of spiders)
Dab a bit of chocolate onto m&m's or skittle like candy and place on donut holes for eyes.
Poke 8 chow mein noodles into each donut hole - 4 on each side for legs.


If melted chocolate remains, mix chow mein noodles into chocolate until noodles are all covered.
Scoop out clusters, and place on waxed paper to cool.
Before they cool, place m&m candies for eyes.

Halloween BONES

We had these at our mom & me teen book club last week. They turned out so cute, and they were (unfortunately), pretty addictive.
Simple, and the kids enjoy helping with these.

1 bag pretzel rods
1 bag mini marshmallows
white dipping chocolate OR white chocolate morsels + 1 t. shortening


Place a marshmallow at the ends of the pretzel rods (both sides)

Carefully microwave chocolate until melted, at 30 second intervals - stirring between.
Once melted, stir and allow to very slightly cool.

Dip rods with marshmallows into chocolate mixture and with two forks, turn, and then place dipped rods on a sheet of waxed paper.

Allow to cool and dry.


Note - if the chocolate is too hot, the marshmallows will melt.
If the chocolate starts to cool and harden, it can be very carefully re-heated in the microwave, or shortening can be added and mixed in to thin it back out as it is re-heated.