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Banana Cream Pie ~ Simply Delicious

2009-12-20T00:00:00.000-08:00

BANANA CREAM PIE
CRUST
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon powdered vanilla
1/4 teaspoon cinnamon
1/2 cup butter, chilled and diced
1/4 cup ice water

In a large bowl sift together flour and salt.
Cut in butter until mixture resembles coarse crumbs.
Stir in water, a tablespoon at a time, until mixture forms a ball.
Wrap in plastic and refrigerate for several hours. Overnight is better.

Preheat oven 350 degrees.
Roll dough.
Place crust in 9 inch pie plate.
Press the dough evenly into the bottom and sides of the pie plate.
Flute the edges with a fork.
Bake 12-15 minutes until flaky and JUST golden. It will finish baking after you have filled it.
Cool.

FILLING
3/4 cup fine sugar
1/3 cup flour
1/4 teaspoon sea salt
2 cups whole milk
3 Jumbo egg yolks, beaten
2 tablespoons butter, melted & cooled
1 teaspoons vanilla extract
1/2 teaspoon maple extract
1 teaspoon lemon juice
4 just ripe bananas, sliced
1 extra ripe small banana, pureed

Preheat oven to 325 degrees.
In a medium saucepan heat milk slowly.
Sift together the sugar, flour and salt.
Add the flour mixture gradually while stirring gently.
Add in banana puree.
Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture back into the hot mixture. Cook for 2 more minutes, stirring constantly.
Remove the mixture from the stove immediately adding the butter, lemon juice, maple and vanilla extracts stirring constantly until a smooth consistency is reached. (Do not cool for too long before pouring over the sliced bananas.)
Slice the bananas into the cooled baked pastry shell.
Top immediately with pudding mixture.
Bake for 10 minutes.
Chill for several hours before serving. Overnight is best.
Top with whipped cream.

TOPPING
1 cup heavy whipping cream
1 teaspoon maple extract
1/2 teaspoon vanilla powder
1 tablespoon powdered sugar

In a large bowl (I use my copper one and pre-chill it and my whisk in the freezer), whip the heavy cream until stiff peaks are just about to form.
Beat in maple extract, vanilla powder and powdered sugar until peaks form, making sure not to over-beat.

Penne with Spicy Vodka Sauce & a ta-ta for now...~Simple Saturday with girlichef

2009-12-19T00:00:00.000-08:00

As life would have it, my Saturdays (and other days) have not been too simple lately. In fact, I'm in a somewhat madhouse period right now, and have come to realize that I have over-extended myself. Meaning? Meaning that this is going to be my last regular Simple Saturday post. I have really enjoyed my time here in Our KrAzY KiTcHeN and will miss visiting with you on Saturdays... but I'll be around whenever possible!! And never fear, the wonderful Martha of Martha's Menagerie and our very own Krazy Kitchen will be stepping back in to take over Saturdays!

To say so long for now, I cooked up something quick & simple...Pasta with Spicy Vodka Sauce
by girlichef
~1/2 lb. uncooked pasta
1 Tbs. Olive Oil
2 garlic cloves, minced
2 pinches crushed red chiles
pinch salt
1 (14.5 oz) can Fire-roasted, diced tomatoes w/ juice
1/4 c. heavy cream
1/4 c. Absolut Peppar Vodka (or other chile pepper infused vodka)
freshly grated Parmesan cheese

Cook your pasta in boiling, salted water until just al dente. Drain, reserving ~1/4 c. or so of pasta water. While your pasta is boiling, heat oil in large skillet over medium and saute garlic, salt and crushed red pepper for a minute or so, then add tomatoes and their juices. Simmer for a few minutes or until the tomatoes start to break down a bit. Add cream, vodka and reserved pasta water...give it a quick stir. Toss with warm pasta and season to taste. Grate fresh Parmesan over top and serve!

It's been so great meeting so many great foodies and I will definitely see you around the Krazy Kitchen... and the blogosphere... get ready for Martha :)

Recipes

2009-06-27T03:37:00.079-07:00

APPETIZERS

BEEF

BEVERAGES

BREADS

BRUNCH & EGGS

CAKES, COOKIES, DESSERTS & FROSTINGS

CANDIES, DRINKS, ICE CREAM, CANDIES, JAMS & JELL-O

CASSEROLES

CHICKEN & TURKEY

CHINESE

FRUITS, GRAVIES, SAUCES & SEASONINGS

MEXICAN

PASTAS

PORK

POTATOES & RICES

SALADS & DRESSINGS

SANDWICHES & PIZZAS

SEAFOOD

SNACKS

SOUPS & STEWS

STIR FRY

VEGGIES

XYZ

Baked Smoked Turkey in a Slow Cooker: What Did You Bake Today?

2009-12-17T21:04:00.000-08:00

I realize that I am completely pushing the limits of the whole "bake" thing with this post. Hopefully, you will have it in your hearts to hear me out. This is a new technique I learned reading Cheater BBQ by Mindy Merrill and R.B. Quinn. The premise being that slow cookers can act as mini ovens on occasion. By wrapping meat tightly in foil, it doesn't end up like the typical crockpot stew but stays firm as though it were cooked in the oven.

Now, here's the bad news. This is the only picture I took of the turkey breast. Yep! You have to use your imagination and trust me a Lot!

Smoked Turkey Breast (based on the Cheater BBQ Hobo Crock Turkey Breast)

One thawed turkey breast

4 Tbls butter, melted

1/4 cup liquid smoke

2 tsp garlic powder

1 tsp salt

1/2 tsp pepper

1 tsp paprika

Line the crockpot with foil large enough to completely encase the turkey breast. Place the turkey in the middle of it. Combine the spices and rub them all over the meat, including in the cavity. Combine the butter and liquid smoke and pour it all over everything. Wrap the foil over the turkey, sealing snuggly. Cook on low 6-8 hours or until internal temperature reaches 160 degrees F. I cooked mine for the originally prescribed 10 hours and had a very dry bird. Serve with your favorite BBQ sauce.

We only ate half of the meat. With the leftovers, I borrowed another recipe from the Cheater BBQ cookbook.....and I really baked it in the oven.

Cornbread Turkey Bean Casserole:

3 cups chopped leftover smoked turkey

1/2 large onion, chopped

2 Tbls olive oil

2 cans Texas Ranch style beans (ranch brand)

1 can hickory bbq beans (bush's brand)

1 cup cornmeal

1 cup flour

1 heaping tsp baking powder

1/2 tsp salt

1 cup milk

1 cup shredded cheddar cheese

1 small can green chilies

Saute the onion in the oil until soft. Combine the meat, beans and onion and pour into the bottom of a greased casserole dish. Combine the cornmeal, flour, baking powder and salt in a mixing bowl. Stir in the milk until moistened. Add the cheese and chilies. Spread the mixture over the beans. Bake uncovered 350 degrees for 45-50 minutes or until cornbread is done. (Note: if, like me, you take it out of the oven a bit too soon and find that there is a thin layer of not done cornbread between the beans and the baked cornbread...microwave it for 3 minutes.)

What Did You Bake Today?

It's time to get the party started!

2009-12-27T00:01:00.000-08:00

REMEMBER ALL REGULAR MEMES WILL APPEAR BELOW THIS PARTY

We're having a Christmas party here at the OuR KrAzY kItChEn and you're invited. Bring your favorite recipe, decorating idea, pictures, anecdotes and let's have some fun together.

Do you have a special Christmas Cookie recipe?
What is your favorite holiday recipe?
Do you have a favorite fudge recipe?
Do you have special way to decorate the tree?
How about a party punch that's perfect for a holiday party?
What is your idea of the perfect family holiday?

Stop by the buffet table and grab a cup of egg nog and a plate of goodies.
Sign Mr. Linky and let us know what you're bring to the party using the following format. For example: Tamy @ 3 Sides of Crazy (Peanut Butter Fudge Drops) or Martha @ Menagerie (POM Pie)

White chocolate and Macadamia Nut Cookie Mix in a Jar Recipe

2009-12-16T23:28:00.000-08:00

C & H Sugar (called Domino Sugar in some regions) recently contacted us at Our Krazy Kitchen and offered for us to use any of their recipes, and link to them for a sweet recipe exchange. There's no better time than for Save Room for Dessert and tomorrow's Cookie Party. They have a lot more sweet holiday recipes, gift ideas, shipping tips, even a campaign to raise funds for hungry children. Here's a sample recipe below, complete with printable gift tag.

White Chocolate and Macadamia Nut Cookie Mix in a Jar
Makes 3 dozen cookies

Ingredients:
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup firmly packed C&H Golden Brown Sugar
1/3 cup C&H Pure Cane Sugar
3/4 cup toasted macadamia nuts, chopped
1 cup - (6-oz package) vanilla milk chips

Instructions:
Combine flour, baking soda and salt in a small bowl. Spoon into 1-quart, widemouthed canning jar. Layer remaining ingredients in order given, making sure to pack down each layer firmly. Clean inside of jar with a dry paper towel after each layer. Decorate lid by cutting fabric into a 7-inch wide square or circle. Secure with a rubber band and tie with a decorative ribbon and accents.

Download PDF file and attach these instructions to the jar: In a large mixing bowl, cream together 2/3 cup softened butter or margarine, 1 egg, and 1/2 teaspoon vanilla until combined. Slowly add contents of jar and mix well. Drop by rounded teaspoonfuls onto greased cookie sheet. Bake at 375°F for 9-11 minutes or until lightly browned.

Quick Tip: Toasting heightens the flavor of nuts. To toast macadamia nuts, spread the nuts in a single layer in a shallow baking pan. Bake in a 350°F oven for 5 to 10 minutes or until light golden brown, watching carefully and stirring once or twice to brown evenly.

Full Disclosure: In the interest of full disclosure we were contacted and asked to voice opinion and C&H/Domino Sugar links in exchange for a gift card. We did this because we believe in the product and the recipes and not for payment.

Don't forget tomorrow's Cookie Party!

and Save Room for Dessert!

Pick your favorite badge!

Chanukah is Almost Here

2009-12-10T08:02:00.000-08:00

Friday night marks the beginning of Chanukah. Did you know, according to the Jewish calendar, days begin at sundown? That is why, our Sabbath begins Friday night and ends Saturday evening, one hour after sundown.

Friday night, we first light the menorahs and then the Sabbath candles.

I am not going to spend a lot of time giving all the information about Chanukah. I will give you places to go if you are interested in specific data. If you would like to learn the proper way to light the menorah, this is an animated "lesson".

For our Chanukah Give Away and a wonderful recipe for Chanukah - Crabby Cheese Won Tons, go here.

If you would like a Chanukah coloring book, some recipes, more information of the holiday, this is a phenomenal source. Your children will enjoy some of the activities.

I want to share with you a few of my latke recipes. Latkes are pancakes but not exactly what you may think. We cook them in oil to remember the menorah that stayed lit for eight days, yet was not enough, for one day. One of the miracles of Chanukah - read about it.

Some of the recipes, I posted on my blog turned out to be delicious and I want to share them with you.

First, the most famous kind of latke, potato latke.

Crispy Potato Pancakes (Latkes): Tyler Florence

Ingredients:
4 medium potatoes, peeled
2 medium onions
Kosher salt and ground black pepper
2 egg whites, lightly beaten
Vegetable oil, for frying

Method:
Using food processor, coarsely grate the potatoes and onions. (This can be done by hand.)
Put the grated potatoes and onions together in cheesecloth or a tea towel and twist it to squeeze out the excess liquid. (I put it in a colander and push down on the potatoes. The water comes out quickly.)
Put the dry potatoes and onions in a bowl and season with salt and pepper.
Fold in the egg whites to bind the mixture together.
Heat a large non-stick skillet over medium heat and coat with 1/4-inch of oil.
For each pancake, take about 2 tablespoons of the potato mixture and drop into the hot oil; gently flatten with a spatula so they fry up thin and crispy.
Fry for 3 to 4 minutes on each side, until golden. (My only objection to this recipe is the amount of oil that is needed. Of course, for Chanukah, the whole point is to use the oil.)
Remove to paper towels to drain; season with salt while the potato pancakes are still hot.
Continue frying, adding more oil as needed, until all of the mixture is used up.

Serve immediately with apple sauce, if desired. (This does not remain crispy if you make it ahead of time. For the best results, cook and eat right away.)
Yield: about 20 (4-inch) pancakes

Cheese Latkes are out of this world good. Try them for breakfast.

Ingredients:
3 eggs
1 cup milk
1 cup cottage cheese, drained
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
5 tablespoons granulated sugar
1 teaspoon vanilla extract
1/2 cup oil for frying

Method:
Place all the ingredients except oil together in a large bowl. Mix until smooth.
Heat 1/2 cup oil in a skillet.

Using a large spoon, drop the batter into hot oil.
Fry 2 to 3 minutes on each side, until lightly browned. Continue until batter is used up, adding oil when necessary.
Puzzle Pancakes Above
The latkes may be served topped with sour cream, applesauce or maple syrup. (I went for the maple syrup. Hubby ate them plain.)

I found this recipe on Goldmine.com, it comes from one of my favorite cookbooks and chances are that I have made these, several times, over the years. The book is a big purple hard covered book which is well worn and it is called, Spice and Spirit, The Complete Kosher Cookbook.

For spinach latkes, go here.
For carrot latkes, go here.

For jelly doughnut recipe and other foods and information, check here.

A Chanukah Menu

So in that spirit here is a Chanukah menu suggestions. It is a meat meal so you are spared the gory allusions and the oil is used for frying the latkes but you must have a million recipes for those...Enjoy! (For more Chanukah recipes, please visit http://www.gourmetkoshercooking.com)

Shoulder Roast
1 5 pound shoulder roast
2 tablespoons oil (I guess this counts for Chanukah also)
4 onions, sliced
4 carrots, cut into large chunks
4 stalks celery, cut into large pieces
8 whole garlic cloves, peeled
1 cup red wine
2 cups chicken stock

Preheat oven to 350 degrees. Sear shoulder roast in oil until all parts are brown and place in large roasting pan. Briefly sauté the onions, carrots, celery and garlic, and then pour over the roast. Add the wine and chicken stock and cover with heavy duty foil. Bake for 3 to 4 hours. Let stand about ½ hour before slicing.

Homemade Applesauce
This is delicious and healthy – no sugar added. My kids love to have this all year round when they come home from school.

10 apples (Granny Smith and any others you have lying around), cut into chunks
2 pears, cut into chunks
1 cinnamon stick
2 teaspoons vanilla
½ cup water

Place all ingredients in a large stockpot over a low to medium flame. Simmer for about 2 hours until apples are soft, stirring every 15 minutes. Remove from flame and mash with a potato masher. Store in refrigerator.

Broccoli-Mushroom Noodle Kugel
1 (32 ounce) bag frozen broccoli, defrosted
1 (32 ounce) box Portobello mushroom soup
1 (14 ounce) can, mushroom pieces, drained
2 (10 ounce) bags egg noodles, cooked and drained
eggs
½ cup Panko or other bread crumbs
2 tablespoons margarine, broken up into small pieces

Preheat oven to 350 degrees. Combine first 5 ingredients and mix well. Pour into 9 x 13-inch pan. Sprinkle with bread crumbs and dot with margarine. Bake for 45 minutes to 1 hour.

Pretty Pomegranate and Mandarin Orange Salad
1 head romaine, cut or ripped into small pieces
red onion, diced (optional – I'm not a big raw onion fan but I know others are)
½ cup silvered almonds or cashew pieces, toasted
1 avocado, diced
1 small can mandarin oranges, drained
Seeds of one pomegranate

Dressing:
1 cup oil
2/3 cup mayonnaise
2 tablespoons vinegar
2 tablespoons sugar
Salt and pepper to taste

Whisk together dressing and toss with all salad ingredients.

Sugar Cookies
These are the traditional cut-out cookies. You can use special Chanukah-theme cookie cutters (menorahs, dreidels), aleph-beis cookie cutters or the shapes of your choice.

1 cup (2 sticks) margarine, softened
1 cup sugar
2 eggs
2 tablespoons orange juice
1 tablespoon vanilla
3 cups flour
½ teaspoon baking powder
Sprinkles/Colored Sugar

Preheat oven to 400 degrees. Cream together the margarine and sugar. Beat in eggs, orange juice and vanilla. Reduce speed and mix in flour and baking powder. Form a ball and wrap in plastic. Chill for 1 to 2 hours. Roll out dough to about ¼-inch thickness. Cut out cookie shapes and place on greased cookie sheets. Decorate with sprinkles (this is where the kids come in). Bake for 8 to 10 minutes until lightly browned, watching carefully to make sure they don't burn.

With permission from Aish.com

Chaya
Sweet and Savory Says it All
Chaya's Comfy Cook Blog

It's almost time!

2009-12-15T01:21:00.000-08:00

We're having a Christmas party here at the OuR KrAzY kItChEn starting Thursday and you're invited. Bring your favorite recipe, decorating idea, pictures, anecdotes and let's have some fun together.

Do you have a special Christmas Cookie recipe?
What is your favorite holiday recipe?
Do you have a favorite fudge recipe?
Do you have special way to decorate the tree?
How about a party punch that's perfect for a holiday party?
What is your idea of the perfect family holiday?

Easy Holly Treats - Monday Munchies

2009-12-14T02:00:00.000-08:00

These are another of my favorites. They are delicious and they are another quick, easy, no bake treat, and they're so pretty to add to the cookie & candy tray aren't they?

Cornflake Wreath/Holly Treats

1/2 cup butter
3 cups miniature marshmallows
1/2 tsp almond extract
1/2 tsp vanilla extract
1 tsp green food color
4 cups corn flakes
Red hot candies (or red mini M&M's or decorate with dots of red frosting)

Melt butter, add marshmallows, stirring until all marshmallows are melted. Add extracts and food coloring; stir until it is a uniform green color. When mixture is smooth, add corn flakes; mix well but gently so as not to crush the cornflakes. Form into wreath shapes or into dollops on sheets of waxed paper, decorate, cool and store in refrigerator.

Cream of Broccoli Potato Cheese Soup & Sour Cream Biscuits

2009-12-13T00:01:00.001-08:00

CREAM OF BROCCOLI POTATO CHEESE SOUP
2 cups frozen hash browns
3 carrots, peeled and chopped
2 stalks celery, minced
1 Vidalia Onion, chopped
1 large crown broccoli, chopped
3-4 cups boiling water (depending on desired consistency)
2 tablespoons Better Bouillon
4 ounces sharp cheddar cheese, grated (about 2 cups)
salt & pepper to taste
~~~~~~~~~~~~~~~~~~
1/2 cup salted butter, softened
3 teaspoons minced garlic, jar
dash of white pepper
3/4 cup grated aged cheddar cheese

Whisk together the 1/2 cup salted butter, minced garlic and white pepper.
Fold in grated cheese
In a large skillet cook over low heat until it all melts together.
Add frozen hash browns and saute' until golden brown.
Add onions and celery. Cook until translucent.
In a large saucepan whisk the bouillon into the hot water.
Add the carrots, potatoes, celery, broccoli pieces and onions.
Simmer on low 1 hour until all vegetables are soft and tender.
Mash vegetables.
Add cheese and blend well.
Salt and pepper to taste.

SOUR CREAM BISCUITS
2 3/4 cups self rising flour
1 cup butter, melted
1 cup sour cream

Preheat oven 450 degrees
Mix all ingredients together.
Drop evenly into muffin tins.
Bake for 15 minutes.
Makes 12 biscuits.

Kitchen Dreams & Wishes

2009-12-13T00:00:00.001-08:00

All about books, cookbooks that is:

Amazon's book description: She's taught us every facet of Italian cooking--from traditional and regional to seasonal and contemporary. She even made us fall in love with pasta again by opening us up to lighter, healthier versions that don’t weigh us down. Now the Food Network star and bestselling author of Everyday Pasta, Giada De Laurentiis, takes us down a new path, sharing her love of food with clean, vibrant, simple flavors and bursts of bright colors that look as beautiful on the plate as they are delicious.

Yes, you will still find those fabulous recipes she remembers so fondly from family meals, but you'll also find updated twists on classic trattoria favorites--California-inflected, hearty but not overwhelming, and with the perfect balance of healthfulness and terrific flavor. Wouldn’t you love a faster, lighter take on osso buco (here made with turkey instead of veal), a salad with real substance (like one of cantaloupe, red onion, and walnuts), and fish that gets an Italian makeover by way of lots of fresh veggies and accents such as fennel and grapefruit salsa? And let’s not forget dessert. After all, what’s not to adore about little doughnuts dipped in chocolate sauce?

Ranging from soups and snacks to easy entres and elegant dinner-party fare, Giada's recipes are perfect for any day of the week. And for the first time, she includes a full section of dishes that the little ones will love making as much as they love eating (like mini chicken meatballs). With something to please everyone at your table, Giada’s Kitchen deliciously demonstrates why Giada De Laurentiis has become America's best-loved Italian cook.

Italy meets California in Giada De Laurentiis’s collection of 100 new recipes. She focuses on fresh ingredients, simple preparation, and bright flavors. Anyone who wants to indulge in the pleasures of Italian food without feeling weighed down will find inspiration for delicious, hearty yet healthy weekday meals. Giada’s recipes satisfy both our desire to eat with gusto and to feel good about what we eat.

Amazon's book description: Slow-roasted meats, marinated vegetables, surprising flavor combinations, this is not your mother’s sandwich.

With acclaimed restaurants located across the United States, and a high-profile job as head judge of the hit show Top Chef, Tom Colicchio is one of the best-known chefs and personalities in the culinary world today. His popular chain of ’wichcraft sandwich shops is known for crafting sandwiches with high-quality fresh ingredients prepared to Colicchio’s exacting standards. And since the first ’wichcraft opened in 2003, diners can’t seem to get enough.

In ’wichcraft, Colicchio shares the shops’ secrets with step-by-step recipes for all their best-loved offerings.

Amazon's product description: Anyone who has visited Carmine’s flagship Times Square restaurant knows that Carmine’s food is the best of classic Italian cuisine—each dish prepared simply to bring out the most vibrant flavor and make anyone who tastes it smile and reach for seconds.

Carmine’s Family-Style Cookbook reveals the simple secret of Carmine’s longtime success—hearty, rich Italian food, just right for sharing, and perfect for cooking at home!

Carmine’s Family-Style Cookbook’s perfect Italian recipes include:
--Appetizers, Soups and Salads: from Chicken Wings Scarpariello-Style to Carmine’s Famous Caesar Salad
--Carmine’s Heroes: from classic Cold Italian Hero sandwiches to Italian Cheesesteak Heroes
--Pasta: from Country-style Rigatoni to Pasta Marinara
--Fish and Seafood Main Courses: from Salmon Puttanesca to Shrimp Fra Diavolo
--Meat and Poultry Main Courses: from Porterhouse Steak Contadina to Veal Parmigiana
--Side Dishes: from Spinach with Garlic and Oil to Creamy Polenta
--Carmine’s Desserts: from Chocolate Bread Pudding to the world-famous Titanic Ice Cream Sundae

Carmine’s restaurant packs them in every night in its four bustling locations, including its warm, festive Times Square flagship where over a million people from all across the country come every year to share meatballs, chicken parmigiana, linguini with clam sauce, and fried calamari. Carmine’s flavors are the tastes Americans love to cook and eat at home—fresh garlic, bubbling tomato sauce, and pasta boiled just to the perfect al dente. Try any of the recipes in Carmine’s Family-Style Cookbook and bring home that classic Italian flavor to your family.

Almost Meatless by Joy Manning

excerpt from Amazon's review: Despite its title, almost every recipe in this book uses meat, fish or eggs. A collaboration between Manning, a former vegan, and Desmond, an unabashed meat lover, the aim is to help Americans, who they believe eat far more meat than is healthy or good for agricultural sustainability, compose meals that are both tasty and filling without having a slab of meat as the overbearing star ingredient. Instead, meat appears in smaller quantities supplemented by layers of flavor in the form of additional savory ingredients that should keep people who usually expect lots of meat from noticing the difference.

Chipotle Shrimp and Pasta - Simple Saturday

2009-12-12T00:00:00.000-08:00

Hi, Martha from Monday Munchies here filling in for girlichef here this week - we miss you girlichef, hurry back!

This is a recipe (actually more of a throw together process than a recipe) for a delicious but quick and easy meal - Chipotle shrimp and pasta ...

Put a pound of shrimp in a gallon baggie. Add about 1/4 cup of Chipotle sauce (I used a bottled sauce), add a teaspoon of cornstarch. Mix well and let marinate anywhere from 15 minutes to several hours.

Put entire contents of baggie into a large frying pan, stir fry for 3-5 minutes. Add a can of Hunts diced tomatoes with garlic and olive oil, mix and simmer an additional 3-5 minutes. Add a pound of well drained pasta - mix, simmer for a couple minutes until nice and hot.

Fruit smoothies go wonderfully with this easy semi-spicy dish! - Enjoy!

Homemade Yellow Cupcakes - What Did You Bake Today?

2009-12-10T20:45:00.000-08:00

As the cake mixes in my pantry get used up, I haven't been replacing them. I have decided to make cake from scratch. This week I had a special request from my family for cupcakes. I thought it would be a good opportunity to inaugurate my plan. The result: everyone thought they were amazing and we had none left after dessert was served (yes, it made 18).

From The Good Home Cookbook

White Layer Cake (which isn't white and became cupcakes)

2 cups flour

1 Tbls baking powder

1 tsp salt

1 stick butter

1 cup sugar

2 eggs

1 tsp vanilla

1 cup milk

Frosting of your choice (I used a can....have to use up what I've got before that's homemade, too)

Combine the flour, baking powder and salt in a bowl. In a mixing bowl, cream the butter and sugar. Add the eggs and vanilla and mix well. Add the dry ingredients alternately with the milk. Divide equally into 18 greased or paper lined cupcake pans. Bake 350 degrees for 15 minutes or until done. Let sit in pan 5 minutes before turning out onto a wire wrack to cool. Frost when completely cooled.

What Did You Bake Today?

Mission Statement

2009-06-27T20:34:00.000-07:00

We are a group of dedicated Bloggers whose main goal is to provide a fun and informative forum for new and forgotten recipes via fun daily memes. If along the way we have some laughs and learn some new techniques we are the better for it. If along the way we grow, no pun intended, all the better yet. We’re here to have fun and share the gift of food and its ability to bring us together at the table.

Cookie tips, tricks, recipes, more at Our Krazy Kitchen

2009-12-09T00:01:00.000-08:00

Do you know the secret to soft, chewy cookies? Under bake them ever so slightly. Cookies are the smallest baked items from our ovens, and they continue to bake while they cool, so even a minute more in the oven makes a huge difference. Also remember that many ovens are in need of recalibration for accurate temperature control, so even if a top chef's recipe calls for 10 minutes in the oven, the cookies in your oven might only need 8 minutes. It's a good idea to invest in a reliable food thermometer.

Link your dessert recipes with MckLinky below, and if they are holiday desserts, Christmas cookies, Chanukah family favorites, or other Christmas treat recipes you'll want to also link them during our Christmas Party starting December 17.

Pick your favorite badge!

Please leave a link to your post, not your homepage,
and be sure to link back to this post or blog.

We interrupt this regularly scheduled meme to bring you Grumpy Guy Salad & Garlic Cheese Bread

2009-12-08T00:01:00.000-08:00

GRUMPY GUY SALAD
1 head romaine salad, cut into bite sized pieces & washed

1 orange, peeled, sectioned and cut into pieces
1 kiwi, peeled and chopped.
1 small bunch scallions, sliced thin
1 ripe pear, chopped
1 small bunch asparagus, blanched and cut into bite sized pieces
1 cup snap peas, cleaned & halved
1/3 cup peanut oil
3 tablespoons champagne vinegar
Juice of 1 lemon
3 tablespoons sugar
salt & pepper to taste

Wash and prep fruit and veggies.
Place in a large salad bowl.
Whisk together the peanut oil, champagne vinegar, sugar, salt & pepper until well blended.
Pour over salad and toss well.
Serve with Garlic cheese bread

GARLIC CHEESE BREAD
1/2 cup salted butter
3 cloves garlic
dash of white pepper
3/4 cup grated aged cheddar cheese
sourdough bread

Melt butter in a small sauce pan.
Mash garlic cloves.
Add garlic and cook until golden.
Add cheese, salt and pepper whisking until well blended.
Spread on sourdough bread.
Broil until golden.

Haystacks - Monday Munchies

2009-12-07T02:00:00.000-08:00

Haystacks

2 cups semisweet chocolate chips
2 cups butterscotch chips (or 2 more cups chocolate chips)
1 12-ounce can of cocktail peanuts
6 ounces chow mein rice noodles

Melt chocolate and butterscotch chips in the top of a double boiler over hot (not boiling) water. Stir in nuts and noodles. Drop by teaspoonfuls onto waxed paper, foil or parchment paper lined cookie sheets. Top with colored sprinkles if desired. Cool. Store covered in the refrigerator.

Doesn't get much easier than that does it?!

3 Sides of Crazy Menu Plans

2009-12-06T17:50:00.000-08:00

Menu Plan Monday hosted by Laura at I'm an Organizing Junkie

	DATE	BREAKFAST	LUNCH	DINNER
MONDAY	12/7	CEREAL	SANDWICHES	Jambalaya
TUESDAY	12/8	TOAST	LEFTOVERS	Tuna Noodle Bake
WEDNESDAY	12/9	YOGURT	SOUP	Shepherd's Pie
THURSDAY	12/10	FRUIT	CHEESE & FRUIT	SALAD
FRIDAY	12/11	OATMEAL	C.O.R.N.	Balsamic Peach Chicken
SATURDAY	12/12	Baked Omelet	Split Pea Soup	Italian Sausage Bake
SUNDAY	12/13	Depression Eggs	Cleaning the Fridge Soup	Crockpot Lasagna

Homestyle Meatloaf, Mashed Carrots, Garlic Lemon Brussels Sprouts & Mushroom Ragout

2009-12-06T01:54:00.000-08:00

HOMESTYLE MEATOAF

MASHED CARROTS
1 small bag baby carrots, halved
2 Yukon gold potatoes, washed and cubed
1/2 cup butter, softened
1/4 +/- cup heavy cream
1/2 teaspoon nutmeg
1 teaspoon sea salt
1/2 teaspoon white pepper
Fresh grated Parmesan cheese

Boil potatoes and carrots until fork tender. Drain well.
In a large mixing bowl place softened butter on the bottom followed by the hot carrots and potatoes.
Mash together until uniform consistency.
Add cream until desired consistency and seasonings.
Top with freshly grated Parmesan cheese

GARLIC LEMON BRUSSELS SPROUTS
1 dozen equal sized Brussels sprouts, washed and halved
2 tablespoons champagne vinegar (Balsamic Vinegar works well too)
1 lemon, juiced
3 green onions, sliced
2 teaspoons minced garlic, jar
3 tablespoons butter

Wash, halve and drain the Brussels sprouts.
Melt butter over medium high heat.
Add green onions and garlic. Saute' until golden.
Add Brussels sprouts and continue sauteing until tender.
Add lemon juice and champagne vinegar. Heat through.
Serve immediately.

MUSHROOM RAGOUT
3 cups mushroom mix (I used baby bellas and portabellas)
1 small shallot, minced
4 sprigs Thyme, minced
1/2 cup red wine
4 tablespoons butter
1/2 cup heavy cream
2 ounces demi-glace*
2 teaspoons minced garlic, jar
salt & pepper to taste

Melt butter in a large skillet over medium high heat.
Saute' mushrooms until golden and tender.
Add shallots, garlic and thyme.
Continue to saute' until translucent.
Deglaze the pan with the wine.
Add the cream and demi-glace.
Simmer until desired consistency.
Serve over HOMESTYLE MEATOAF and mashed carrots.

*Demi-glace is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word glace, which used in reference to a sauce means icing or glaze. It is traditionally made by combining equal parts of veal stock and sauce espagnole, the latter being one of the five mother sauces of classical French cuisine, and the mixture is then simmered and reduced by half. The term "demi-glace" by itself implies that it is made with the traditional veal stock. Demi-glace is hard to find and a bit expensive so I substitute 1 tablespoon Better than Beef Bouillon Aujus Base with 1/4 cup boiling water and it tastes great!

The Most Lemony Cookie of all Time~ Simple Saturday w/ girlichef

2009-12-05T00:00:00.000-08:00

Something I grew up making and loving...because they're tasty, come in countless varieties and are simple...Cake Mix Cookies. How easy is it to open up a box of cake mix and add some eggs, water and fat? Too easy. Feeling like some fun add-ins. Add them in! I've had many flavors and combinations, but one of my favorites continues to be some Lemony ones that my friend Gin introduced me to.The Most Lemony Cookie of all Time

1 box lemon cake mix
2 eggs
1/2 cup vegetable oil
1 tablespoon lemon extract
1 7 oz box of Lemonheads®
zest from one lemon
powdered sugar for rolling

Preheat oven to 350 F
Grind Lemonheads® in food processor into a fine powder.
Add all ingredients and blend well except powdered sugar.
Use melon ball scooper to measure small dough balls and roll in powdered sugar.
Place on a baking sheet and bake for 10 minutes. It is very important not to bake these cookie for more than 10 minutes. Ten minutes give these cookies the perfect texture inside and out.

Do you have a favorite Cake Mix Cookie Combo? Or any other fun, simple things to make during this crazy busy holiday season?

*Originally posted at girlichef

Guess Who's Coming To Dinner - The Bad Girl's Kitchen is cookin' up Potage Parmentier (Leek and Potato Soup)

2009-12-03T01:25:00.000-08:00

Hi there! I'm Min, of The Bad Girl's Kitchen. BGK is a little website I created back in January 2008 for my family and friends to share recipes, learn some new techniques, and maybe find some new family favorites! Since then, the site has grown to about 400 fantastic recipes, with 24 members (17 of whom have contributed recipes!), quite a few fans on facebook and some followers on google. I'd love for you all to check out the website, try some recipes, and let us know what you think!

So I'm married to a real, live cowboy, which naturally makes me a cowgirl. I've had to put my riding life virtually on hold while we're raisin' up two young cowboys, H-Bomb (age 6) and Sawed Off (age 3 1/2). We live on a cattle ranch, literally in the middle of nowhere. There is no phone service, no cell signals, and we even generate our own electricity! We are 35 miles from the nearest town with a teeny tiny grocery store, 15 miles from the nearest neighbors other than ranch hands, and 4 hours from the nearest Costco...Thank goodness for satellite internet, I tell you what! (Pioneer Woman has it made compared to us, if you ask me). If you'd like to read about our ranching life, of course I have a blog about that too.

I love cooking for my family, and hosting elaborate parties, and trying new recipes...sometimes I have to wait a while to track down "exotic" ingredients, like shallots and flat-leaf parsley, or order things online, but it's always worth the wait!

What's for dinner tonight?

Potage Parmentier, or Leek and Potato Soup!

Although I already have an excellent (favorite) recipe for Martha's Potato Leek Soup, I've been reading Julie and Julia, and Potage Parmentier was one of the first recipes Julie made from Julia Child's Mastering The Art of French Cooking. I love potato leek soup, so I was intrigued with this recipe.

And luckily, leeks are no longer an "exotic" ingredient at the grocery store in town~no waiting!

I pulled out my copy of MTAFC, and checked it out. Although I'm not presuming to (gasp!) doubt Julia, her soup only has 6 ingredients (including just 4 main ingredients). Martha's recipe has many more: subtle spices, shallots, garlic, and honestly I simply LOVE Martha's soup. I decided we'd have to see what happened with Julia's...I was willing to give it a chance! Ha ha.

If you're not exactly sure how to clean the leeks, which can be quite dirty inside, please follow this link for a quick lesson!

I don't have a pressure cooker, but I've included those directions because I know a lot of people do. I stirred in cream at the end, but had I not had cream, I think butter would have been fine. We served our soup with a loaf of Artisan Bread.

Julia's soup is simple and comforting, and yes, delicious! I should never have doubted it. I do still love Martha's soup, of course, but believe it or not, Julia's is sooooo much easier.

The boys started out dipping their Artisan Bread in the soup, and by the end of the meal, they were drinking the soup out of their mugs! I think H-Bomb even had seconds. If that isn't a Seal of Approval, I don't know what is.

We were going to have a simple salad too, but I didn't get around to it. Soup and bread was plenty for us.

Potage Parmentier
[Leek or Onion and Potato Soup]
from Julia Child's Mastering The Art of French Cooking

Leek and potato soup smells good, tastes good, and is simplicity itself to make. It is also versatile as a soup base; add water cress and you have a watercress soup, or stir in cream and chill it for a vichyssoise. To change the formula a bit, add carrots, string beans, cauliflower, broccoli or anything else you think would go with it, and vary the proportions as you wish.

For about 2 quarts serving 6 to 8 people

a 3- to 4- quart saucepan or pressure cooker
3 to 4 cups or 1 pound peeled potatoes, sliced or diced
3 cups or 1 pound thinly sliced leeks including the tender green (and well washed); or yellow onions
2 quarts of water
1 tablespoon salt
4 to 6 tablespoons whipping cream or 2 to 3 tablespoons softened butter
2 to 3 tablespoons minced parsley or chives

Either simmer the vegetables, water and salt together, partially covered, for 40 to 50 minutes until the vegetables are tender; or cook under 15 pounds pressure for 5 minutes, release pressure, and simmer uncovered for 15 minutes.

Mash the vegetables in the soup with a fork, or pass the soup through a food mill. Correct seasoning. Set aside uncovered until just before serving, then reheat to the simmer.

Off heat and just before serving, stir in the cream or butter by spoonfuls. Pour into a tureen or soup cups and decorate with the herbs.

Viennese Goulash: What Did You Bake Today?

2009-12-04T21:02:00.000-08:00

We have some friends whose parents emigrated from Austria. This is their family recipe and they graciously shared it with us. This was cooked in an enamel covered cast iron Dutch oven, but any oven safe Dutch oven will work.

Viennese Goulash:

Onions (the same amount as meat - volume for volume- this makes the sauce)

2-4 Tbls Hungarian sweet paprika (sufficient amount to give a rich color to the cooked onions)

Lean Beef (plan on 1/2 pound per person), cut into cubes

1/4 cup butter

2-3 bay leaves

1/2 tsp crushed caraway seeds (if you don't have a mortar & pestle, you can crush them with a meat mallot or hammer, use a crushing motion against the counter)

noodles (homemade is best, but use what is easiest)

salt & pepper to taste

In the Dutch oven, saute the onions in the butter until clear, NOT brown. Add the paprika. Watch carefully after adding the paprika as it will burn very easily. Add the beef and brown on all sides. (Browning the meat can be done in a separate pan if you are worried about burning the onion). Add 1 cup of water, the bay leaves and crushed caraway seeds. Cover and put into the oven at 250 degrees for 6 hours. Check it every two hours to make sure that it doesn't stick and still has liquid. Add more water if necessary.

The onions will completely dissolve into an amazing sauce. Serve over noodles, potatoes or rice. When we make this, there are no leftovers and we have to restrain ourselves from licking our plates.

What Did You Bake Today?

Save Room for Dessert during the holiday season

2009-12-02T00:02:00.000-08:00

The holiday season is here! Whether you celebrate Christmas, Chanukah or perhaps nothing at all, chances are you save room for extra desserts on the buffet table for parties, the dinner table at home, or use desserts as gifts during this time of year.

Link your dessert recipes with MckLinky below, and if they are holiday desserts, Christmas cookies, Chanukah family favorites, or other Christmas treat recipes you'll want to also link them during our Christmas Party starting December 17.

Pick your favorite badge!

Please leave a link to your post, not your homepage,
and be sure to link back to this post or blog.

Dark Chocolate Pudding Pie w/ Candy Cane Frozen Yogurt - Dieter's Delight

2009-12-01T01:55:00.000-08:00

Dark Chocolate Pudding Pie With Candy Cane Frozen Yogurt
Serves 8
Prep time: 30 minutes
Freeze time: 1 hour
Cook time: 40 minutes

Note: Crushed candy canes make a pretty garnish for this luscious dessert.

1 pint nonfat vanilla frozen yogurt
1/4 teaspoon pure peppermint extract
6 small candy canes, crushed Nonstick cooking spray
1 cup flour
3/4 cup granulated sugar
6 tablespoons unsweetened cocoa powder (preferably Dutch-process), divided
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup skim milk
2 1-ounce squares unsweetened chocolate
2 tablespoons lightly salted butter
1 cup light brown sugar, packed
1 cup hot water

Soften frozen yogurt by letting it sit out for 15 minutes, then stir in peppermint extract and crushed candy canes. Freeze until firm, about 1 hour.

Preheat oven to 350[degrees] F. Lightly coat a 10-inch pie pan with nonstick cooking spray.
Whisk together flour, sugar, 2 tablespoons of cocoa powder, baking powder and salt in a large bowl. Set aside.

Combine milk, chocolate squares and butter in a small saucepan. Place over medium-low heat until chocolate and butter are melted.

Blend well into flour mixture. Transfer batter into prepared pie pan, spreading evenly across bottom.

In a small bowl, whisk together brown sugar and 4 tablespoons of cocoa powder. Sprinkle evenly over batter. Place pie in oven and gently pour hot water over everything (this will create a brownie like top and a gooey bottom).

Bake for 40 minutes; center will be pudding like.

Remove pudding pie from oven and let cool slightly. Spoon each serving onto a dessert plate, and top with a scoop of peppermint frozen yogurt.

Nutrition Score per serving (1 wedge of pudding pie and 1/4 cup peppermint frozen yogurt): 387 calories, 16% fat (7 g; 4 g saturated), 79% carbs (76 g), 5% protein (5 g), 2 g fiber, 148 mg calcium, 2 mg iron, 340 mg sodium.

What have you got that would be yummy for the holidays?

Candy Cane Cookies - Monday Munchies

2009-11-30T02:00:00.000-08:00

INGREDIENTS

1 cup margarine, butter, Crisco or butter Crisco
1/2 cup white sugar
1/2 cup powdered sugar
1 egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon red food coloring (optional - green)

DIRECTIONS

In a large bowl, cream together the margarine (or whatever), white sugar and powdered sugar. Beat in the egg and *vanilla extract. Combine the flour and salt; stir into the creamed mixture until well blended. Cover or wrap dough and chill for at least one hour.
Preheat the oven to 375 degrees. Grease cookie sheets (or use parchment paper). Divide dough into halves. Color one half red by mixing in the food color (green for some too if you want). Roll a small amount of each dough about 3 inches long. Twist colors together like a rope and curve the end like a cane. Place onto prepared cookie sheets.
Bake for 8 to 10 minutes in preheated oven.

*If you like peppermint you can add peppermint extract, about a teaspoon in place of the vanilla.