Wicked Chicken in White Wine Sauce

I learned the basics for this recipe in like the 5th grade and I perfected it right after High School. I don't make it often because I don't keep white wine around the house but I should... it's super easy. Susan and Mark had it hear about a week ago and asked if the recipe was on my blog... so here it is "just for Susan"

Ingredients:

1 lb chicken breast strips or tenders

1 package buttom mushrooms sliced

2 cloves minced garlic

1/4 c + 3 T flour

2 T pepper

1 t salt

4 T butter

2 c white wine

1/4 c heavy cream

Directions:

Combine 1/4 c flour, salt and pepper in a ziploc bag, toss in the chicken (seal it) and shake it. Put 1 T of butter in skillet and cook mushrooms until soft, remove and set aside. Add 2 T butter and garlic. Brown chicken (dust off excess flour) in butter and set aside. When all the chicken is cooked add the last of the butter and the 3 T flour and brown. Stir in wine and let simmer 5-10 minutes, then stir in the heavy cream. Once mixture starts to bubble add back in the mushrooms and chicken and let it cook for about 3-5 minutes. Serve over cooked rice or pasta.

Gerty's Divinity Recipe

(this picture was taken from the internet, thanks)

4 cups sugar
1 cup Karo (white)
3/4 cup cold water
3 egg whites
1 teaspoon pure vanilla
2 cups chopped pecans

Directions:

In a heavy saucepan over medium heat, stir together the sugar, corn syrup, and water. Stir only until sugar has dissolved. Do not stir after this point. Cook syrup mixture bringing it to a hard ball stage.

While the syrup is cooking, beat the egg whites until stiff peaks form. Once the sugar mixture reaches 250 degrees F, carefully pour a slow steady stream of syrup into the stiffly beaten egg whites, beating constantly at high speed. Add the vanilla and continue to beat until mixture holds its shape, approximately 5 minutes. Stir in pecans.

Using 2 spoons, drop the divinity onto waxed paper. Cool the candies on racks completely.

Penny's Popcorn Cake

INGREDIENTS
4 quarts popped popcorn
1 pound candy-coated chocolate pieces
1 cup peanuts
1/3 cup vegetable oil
1/2 cup butter
1 pound marshmallows (or half marshmallows and half caramels)

DIRECTIONS

Mix popcorn, M&Ms, and peanuts in large bowl.

Heat oil, butter, and marshmallows in pan until melted. Pour over popcorn and blend together with heavy spoon or hands.

Spray Bundt cake pan with vegetable spray. Press mixture lightly into pan and refrigerate until cool.

To remove cake from pan, put pan in warm water, then turn upside down until cake comes out.

Grandma Cindy's Penuche

1 lb. (2 1/4 c.) firmly packed light brown sugar

3/4 c. milk

1/8 tsp. salt

2 1/2 tbsp. butter

1 tsp. vanilla extract

1/2 c. chopped walnuts or pecans (optional)

Combine sugar, milk and salt in thick saucepan. Place over moderate heat, stirring until sugar dissolves.

Cook without stirring until candy reaches 238 degrees. Or soft ball stage. Remove from heat.

Add butter or stick butter without stirring. Cool to 110 degrees lukewarm.

Add extract and nuts, stir continuously until thick and creamy. Turn into buttered

pan at once when firm cut into squares.

Chocolate Covered Peanut Butter Balls

2 c. peanut butter

1 lb. powdered sugar

1 stick butter

3 c. Rise Krispies

Mix well. Make into small balls. Chill thoroughly.

In top of double boiler melt:

1 (6 oz.) pkg. chocolate chips

1/8 cake paraffin

Dip balls in chocolate and chill.

Fudge with Pecans

4 c. sugar

1 stick (1/2 c.) unsalted butter, cut into bits

12 oz. can (1 1/2 c.) evaporated milk or sweetened condensed milk

1 lb. bar Hershey's milk chocolate, broken into pieces

2 c. (12 oz.) semisweet chocolate chips

2 c. marshmallow creme

1/2 tsp. vanilla

1/2 tsp. salt

pecans

In a large heavy kettle, combine the sugar, butter and the milk and cook the mixture over moderate heat, stirring, until it comes to a full boil. Boil for 5 minutes. Remove the kettle from the heat, stir in quickly the milk chocolate, the chocolate chips, marshmallow cream, vanilla and the salt, and stir the mixture until it is combined thoroughly. Fold in pecans.

Pour the mixture into a greased pan. Refrigerate until firm and then cut into pieces.

Makes about 5 pounds soft, creamy fudge.

The Best Damn ChocoPots

Ingredients:

1/2 pint heavy cream
7 ounces semisweet organic chocolate
2 large brown egg yolks
3 tablespoons brandy (or peppermint schnapps is ok too)
4 teaspoons butter

Directions:

In a thick-bottomed pot, heat the cream until near boiling. Remove and set aside for 1 minute before adding chocolate. Stir in until melted and smooth. Once melted, stir in egg yolks and brandy. Cool slightly, add butter and stir until smooth and shiny. Pour into individual serving pots.

Basic Hippy Nut Granola

Ingredients (I prefer organic):

3 c rolled oats
1 c slivered almonds
1 c pecan halves or cashews (high fat nuts)
3/4 c shredded coconut
1/4 c plus 2 T dark brown sugar
1/4 c plus 2 T maple syrup
1/4 c vegetable oil
3/4 teaspoon salt
1 c raisins or dried cranberries

Directions:

Preheat oven to 250 degrees F.
In a large bowl, combine the oats, nuts, coconut, and brown sugar.
In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.
Remove from oven and transfer into a large bowl. Add raisins/dried cranberries and mix until evenly distributed.

Pumpkin Whoopie Pies

WHOOPIE INGREDIENTS

2 egg yolks
2 c. brown sugar
1 c. vegetable oil
1 tsp. cloves
1 tsp. cinnamon
1 tsp. ginger
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 tsp. vanilla
2 c. cooked pumpkin
3 c. flour

WHOOPIE DIRECTIONS:

Beat egg yolks, brown sugar and oil together until smooth. Add pumpkin and dry ingredients. Mix well. Bake at 350 degrees for 12 minutes. Cool. Fill with filling.

FILLING:
2 tsp. vanilla
4 tbsp. flour
2 egg whites, unbeaten
2 tbsp. milk
1 1/2 c. butter or shortening
1 box confectioners' sugar (1 lb.)

Mix together & chill until needed.

Old Deviled Eggs

1/4 cup mayonnaise
1/2 tsp dill pickle relish
2 tbs finely grated onion (I run mine through the microplane)
1 tbsp whole mustard
1/2 tsp vinegar
dash of cayenne
6 hard boiled eggs

Slice hard boiled eggs in half. Remove yolk and mash in a bowl and add remaining spices.
Spoon egg yolk mixture into egg whites. Chill for an hour or overnight and serve.

Holiday Spinach Salad

Ingredients:

1 bag of pre-washed spinach
1 c chopped apples
1/2 c chopped red onions
1/2 c chopped pecans
1/4 c craisins (dried cranberries)
4 sticks of bacon crumbled (reserve grease)
1/4 c crumbled blue cheese
6 T olive oil
1 T dijon mustard
1 T brown sugar

Salad Dressing Prep:

In a heat safe bowl combine 2 T bacon grease with brown sugar. Stir until sugar desolves and add dijon mustard. Slowly whisk in olive oil until frothy dressing is ready. Reserve to toss with salad.

Salad Directions:

Poor salad dressing in the bottom of a large wooden bowl. Add apples, pecans and onions. Top with spinach, blue cheese crumbles, craisins, and bacon. Toss before serving (by leaving the dressing on the bottom the salad will not wilt before serving)

Stuffed & Drunk Turkey Breasts

This recipe was very popular during my catering days. It is grate sliced on top of a spinach salad like the one I will be posting on Friday.

Ingredients:

1 (4-5 lb.) pkg. turkey breast half
1 (6 oz.) Stove Top stuffing mix for turkey, prepared using ale instead of water
1 med. apple, chopped
1/2 c. chopped pecans
1/4 c. chopped onions
1 ale (for stuffing prep)

Directions:

Preheat oven to 325 degrees. Rinse turkey; pat dry. With knife, loosen lining under skin leaving all but one edge attached. Toss stuffing with remaining ingredients in large bowl. Spoon into pocket under loosened skin. Secure opening with toothpicks. Place, skin side up, in shallow roasting pan. Roast 1 1/2 hours. Baste with pan drippings; cover loosely with foil. Roast an additional 45-60 minutes. Let stand 10 minutes before serving.

Garlic Mashed Potatoes

This recipe is great for the Holidays because it's a little fancier than a normal mashed potato. PLUS it's too fattening to eat often...so the Holidays seem like a nice time to splurge.

Ingredients:

1 lb of red potatoes
1 stick of butter (1/4 c)
1 stick of cream cheese (8 ounces)
1/2 c heavy cream
1 T salt
2 T white pepper
1 HEAD of Garlic
2-3 T olive oil

Directions:

Cut the top off a head of garlic. Place it in foil and coat with Olive Oil. Wrap into a foil baseball and place in a 375 degree oven for 15-20 minutes. You'll smell it when it's done. Squeeze the warm, light brown garlic out of the skins on to a dish and mash them with a fork then reserve it until later.

Boil pototoes (cut larger ones in half or chunks) until fork tender. Drain and mash. Add butter and cream cheese and stir. Add garlic and seasonings. Stir in cream slowly until your potatoes are the consistancy you like them.

Chicken & Cilantro (Cheater Soup)

Ingredients:

1 Roasted Chicken, shredded
1 Bunch of Cilantro (1/2 coup)
6 c Chicken Stock
1/2 Yellow Onion cut into thin slices
1 c Bean Sprouts
2 c Egg Noodles
3 Green Onions, chopped
Lime Juice
1 clove garlic, minced

Directions:

Bring chicken stock up to a simmer in a pot. Add yellow onion, garlic, and shredded chicken meat. Simmer 10-12 minutes. Stir in egg noodles, lime juice and simmer until noodles are soft. Add bean sprouts and green onions. Serve while green onions and sprouts are still crisp

Pumpkin Roll Cake

PUMPKIN ROLL FILLING

Ingredients:

1 (8 oz.) cream cheese
1 c. powdered sugar
4 tbsp. butter
1/2 tsp. vanilla

Let cheese and butter soften while cake cools. Beat in sugar and vanilla. Refrigerate until needed to spread on cooled cake.

PUMPKIN ROLL CAKE

Ingredients:

3 eggs
1 c. canned pumpkin
1 c. sugar
1 tsp. lemon juice
3/4 c. flour (sift once before measuring)
1/2 tsp. salt (optional)
2 tsp. cinnamon
1 tsp. ginger
1 tsp. baking powder
1 c. nuts, chopped

Beat eggs, pumpkin, sugar and lemon juice until sugar dissolves. Sift in dry ingredients. Pour into greased and floured sheet cake pan (10 x 15 x 1/2 inch). Sprinkle with nuts. Bake at 370 degrees for exactly 15 minutes. Loosen edges with knife and turn out immediately onto cloth that has been dusted with powdered sugar (place cloth sugar-side down over cake in pan, hold tightly over pan and flip over). Roll as for jellyroll using cloth to ease hot cake into curl (nuts will be on outside of roll). Roll cloth and cake together, then place on rack to cool. When cool, unwrap and unroll cake, spread with filling, and re-roll cake. Wrap in plastic wrap and refrigerate for several hours. Slice thinly after filling is set.

Maple Chicken

Ingredients:

4 single chicken breasts (or cut-up broiler, fryer)
1/4 c. all-purpose flour
Salt and ground black pepper
2 tbsp. butter
1/2 c. maple syrup
1/2 tsp. dried thyme
1/4 tsp. dried sage
1 onion, peeled and sliced

Directions:

Rinse chicken and pat dry. Dredge in flour seasoned with salt and pepper to taste. In a heavy, flameproof casserole, heat butter until bubbling and brown chicken pieces quickly on both sides over medium high heat. Pour maple syrup over chicken. Sprinkle with thyme, and sage. Arrange onion slices atop chicken. Pour 1/2 cup water into the bottom of casserole. Bake uncovered, in 350-degree oven for 50 to 60 minutes or until tender, basting chicken occasionally with pan juices

Mustard & Garlic Loins

Ingredients:
1 clove garlic, minced
1 tbsp. chopped onion
1 1/2 lb. pork tenderloin
Salt and pepper
1 tbsp. flour
1 tbsp. butter
1 tbsp. olive oil
3/4 c. chicken stock
1 tbsp. coarse grained Dijon mustard
2 tbsp. honey

Directions:

Slice pork diagonally and flatten slightly. Sprinkle meat with salt and pepper and coat lightly with flour. Heat butter and oil over medium high heat. Add pork and cook until browned on each side.

Remove pork and keep warm. Add garlic and onion to pan and cook for 1 minute. Stir in remaining ingredients and heat to boiling. Boil rapidly to reduce by one half. Return meat to pan, turning to coat with sauce.

Baked Acorn Squash

Ingredients
1 Acorn squash
1 Tbsp Butter
2 Tbsp Brown Sugar
2 teaspoons Maple Syrup
Dash of Salt

Directions:

Preheat oven to 400°F. Using a strong chef's knifecut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan. Coat the inside of each half with 1/2 a Tbsp of butter. Add a dash of salt if you are using unsalted butter and some brown sugar to the cavity of each half. Dribble on a teaspoon of maple syrup to each half. Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned.

Vampire Hunter Soup

Ingredients:

4 roma tomatoes (sliced)
1 package cherry tomatoes
1 yellow onion (sliced)
2 cloves garlic
fresh basil (to taste)
Olive Oil (2 T or so)
Salt and Pepper
Crushed Red Pepper
1/2 c heavy cream
4 c chicken broth

Directions:

Place tomatoes, onion and garlic on a baking sheet and coat with olive oil and salt/pepper. Broil until roasted tomatoes are tender. Combine all other ingredients in a stock pot and bring to a simmer. Blend with a hand blender.

I serve with grilled cheese sandwiches which I cut with a cookie cutter into bats or tombstones.

Baked Potato Soup

Ingredients:

2/3 cup butter
2/3 cup flour
7 cups milk
4 large baking potatoes, baked, cooled, peeled and cubed, about 4 cups
4 green onions, thinly sliced
10 to 12 strips bacon, cooked, drained, and crumbled
1 1/4 cups shredded mild cheddar cheese
1 cup (8 ounces) sour cream
3/4 teaspoon salt
1/2 teaspoon pepper

Directions:

In a large potover low heat, melt butter. Stir in flour; stir until smooth and bubbly. Gradually add milk, stirring constantly, until sauce has thickened. Add potatoes and onions. Continue to cook, stirring constantly, until soup begins to bubble. Reduce heat; simmer gently for 10 minutes. Add remaining ingredients; stir until cheese is melted.

Garnish with sour cream or cheese and green onions or bacon if serving formally.

Penny's Cranberry Relish

My Aunt Penny gave me this recipe when I first moved out from living with my parents. Her only request? Make it only at the holidays...that's what keeps it special. So I'll ask that you do do the same.

Ingredients:

1 jar rasberry preserves
1 bag whole cranberries
1-2 T freshly grated ginger
1/4 c apple or orange juice
1 T orange or lime rind
2 apples (diced)

Directions: Place cranberries and apples in the food processor. Blend until the consistancy of pickle relish. Stir in ginger, rinds and rasberry preserves. Add apple juice until the consistancy that you like. Store in an air-tight container in the fridge *up to 6 days* or freezer.

Originally this recipe it called for OJ and orange rind...but I'm allergic so I adapted it

If your cranberries are very bitter...you might need to add a tablespoon or two of sugar.

I make this recipe at least two days before I want it. It gets better with time...plus it saves on the amount of things you do on an actual holiday!

DANGER 1 MONTH Warning!

Today marks almost 1 month until Thanksgiving. Do you know what that means? It's time to start sharing my favorite holiday recipes for Turkey Day here at FatGirlEats...that way we can get lots of holiday foods out of the way to make room for the important foods in my life known as Christmas foods.

But Thanksgiving... we'll still be doing it justice...don't you worry.

Things to look forward to this month?

Cajun Turkey
Allie's Famous Sausage & Apple Sourdough Stuffing (it's not like Grandma used to make)
Giblet Gravy (it is like Grandma used to make)
Allie's Garlic Mashed Potatoes
Aunt Penny's Old Fashioned Cranberry Relish
Green Bean Casserole... all the yum... none of the cans
Deviled Eggs with a Twist
Darlene's Damn Good Yeast Rolls
Gerty's Sweet Potatoes
Coconut Cream Pie
Brandy Pecan Pie

But, it gets better... I'm taking requests. If you need a Thanksgiving recipe and you think I might have it... please leave a request in the comments.

Cheater AppleCakes (Apple Pancakes)

Ingredients:

1 egg
1/4 c milk
1/4 c applesauce- CHUNKY
1 c Bisquick
dash of cinnamon

Directions: Mix ingredients together. Add a dollop of butter to a frying pan and let it melt. Pour pancake batter on top. Wait until bubbles appear and then flip the pancake. Cook until done.

This recipe is rather small it makes about 4 pancakes (enough for Baby and Me). I recommend upgrading the quantities if you are making this for more than 1 adult and 1 baby.

Cheesy Scalloped Potatoes

Ironically, one of my favorite websites for food just did a similar recipe...but I had already scheduled this one to post... so sorry if you read us both LOL.

Ingredients:

4 c thinly sliced red potatoes (partially boiled)

Basic Cheese Sauce (see last post)

1/4 c shredded cheese

Salt and pepper to taste

Minced Garlic to taste

Directions:

Stir minced garlic into basic cheese sauce. Layer potatoes in a 9 x 13 casserole dish. Season potatoes with salt and pepper. Cover with basic cheese sauce. Bake 375 degrees until potatoes are fork tender. Sprinkle top with cheese and put under the broiler until cheese is golden brown.

Basic Cheese Sauce

Ingredients:

1/4 c flour

1/4 c butter

2 c milk/chicken stock

2 c cheese (I used cheddar)

salt/pepper/garlic to taste

Directions:

Melt butter in a sauce pan over medium heat. Stir in flour and brown until lightly brown and well blended. Slowly add half of the COLD milk or stock stirring, then add cheese and stir until melted. Thin out the remainder of the sauce to your desired thickness using remaining liquids.

This can be used to make awesome scalloped potatoes which will be posted tomorrow!

Potato & Leek Soup

Ingredients:
4 slices bacon
2 large leeks, white part only, cleaned, thinly sliced
1 medium onion, diced
2 tablespoons butter
1 tablespoon olive oil
3 tablespoons flour
3 cups chicken broth
2 cups diced potatoes
2 cups half-and-half or whole milk
1 tablespoon fresh chopped parsley
salt and pepper, to taste
fresh chopped parsley or thinly sliced green onion tops

Directions:
Cook bacon in a large saucepan over medium heat until almost crisp; remove to paper towels and crumble. Set aside. Pour off all but 1 teaspoon of the drippings off. Add leeks and diced onion along with butter and oil. Cook the mixture, stirring, until leeks are tender, about 10 minutes. Sprinkle flour over the onion mixture and blend in. Stir in chicken broth and potatoes. Cook stirring, until thickened. Cover and simmer over low heat until potatoes are tender, about 15 minutes, stirring occasionally. Stir in half-and-half or cream and heat through. Add the chopped parsley and salt and pepper to taste. Garnish with the crumbled bacon and fresh chopped parsley or thinly sliced green onion tops.

Veggie Goulash

INGREDIENTS :

1 teaspoon olive oil
1/2 medium onion, thinly sliced
1 small green bell pepper, thinly sliced
1 clove garlic, chopped
1 teaspoon paprika
1 (14.5 ounce) can whole peeled tomatoes, chopped, juice reserved
1/2 cup red wine
1 teaspoon dried oregano
1 teaspoon tomato puree
1 teaspoon sugar
salt and pepper to taste

Directions:
Heat the olive oil in a large skillet over medium heat, and saute the onion 5 minutes, until tender. Mix in the green pepper and saute 5 minute, until the pepper is tender. Mix in the garlic and paprika. Stir the tomatoes with their juice into the skillet. Mix in the wine, oregano, and tomato puree. Bring the mixture to a boil. Reduce heat to low, and simmer 25 minutes, until thickened. Just before serving, stir in the sugar, and season with salt and pepper.

Twice Baked Sweet Potatoes

Ingredients:
2 sweet potatoes
sea salt
2 ounces cream cheese (cubed)
2 tablespoons milk
1 tablespoon brown sugar
1 dash cinnamon
fresh ground pepper, to taste

Directions:
Heat oven to 375 degrees. Line baking pan or cookie sheet with foil. Spray foil with cooking spray. Cut potatoes in half. Sprinkle with sea salt and place cut side down on prepared pan. Bake 30 minutes or until potato is tender. Holding potato in a cooking mitten, scoop out center in put into bowl, leaving a 1/4 inch thick shell. Add cheese, cream, sugar, cinnamon and pepper. Mash with a potato masher until will blended. Sprinkle inside of shells very lightly with sea salt, if desired. Spoon potato mixture evenly between 4 shells. Bake 8 to 10 minutes or until potatoes are heated throughout.

Why no Pics?

I've been a little too busy to cook lately but I want to get recipes up for everyone so I'll go back and add pictures later I promise!!

Butternut Squash Soup

Ingredients:
1 butternut squash, peeled
Nutmeg
2 tablespoons unsalted butter
Salt and pepper
1 onion, chopped
6 cups chicken stock

Directions:
Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.

Allie's Pumpkin Cheesecake

My friend Lynn requested a pumpkin cheese cake recipe to use the ricotta in the recipe I posted earlier this week...so here it is...

Ingredients:

30 oz nonfat ricotta cheese
1 lb canned pumpkin
5 eggs; or 3 eggs & 4 whites
5/8 cup flour
1 1/4 cups dark brown sugar
1/4 cup honey
1/4 cup sugar
1 large pinch cinnamon
1 large pinch allspice
1 large pinch cloves
1 large pinch nutmeg
graham cracker crumbs for optional topping
graham cracker crust of your choice for the bottom

Directions:

Set oven at 400 degrees. Mix all ingredients with beaters. Bake in lightly greased springform pan (dusted with graham cracker crumbs, optional) for 1 hour and 10 minutes, until knife inserted in the center comes out clean. Let cool on a rack, then chill for at least 3 hours.

Due to the requestful nature of this recipe, I didn't have time to make it. So here it is but without a picture.

Making Your Own Ricotta

Ingredients:

1 gallon whole milk or skim (1 gal. whole milk = about 1lb cheese)
white vinegar or fresh lemon juice

Tools:

a large colander lined with fine cheesecloth
a large pot

Directions:

Put the milk in a large, non-reactive sauce pan and heat slowly to 200 degrees, stirring to prevent it scorching on the bottom. When the milk is hot enough, add about 1/4 cup of vinegar or lemon juice (I always use vinegar because I'm allergic to lemon).

If the milk is really at 200 degrees, it will instantly curdle, if this does not happen, keep heating. It is not necessary to continue heating once the reaction occurs, however, you will want to let it sit for a few minutes, with an occasional stir.

Place your lined colander in the sink, drain open please, and carefully pour the entire contents (DO NOT skim anything off) of the pot into it.

Assuming that all goes well, allow the ricotta to drain and cool until you can handle the cheesecloth comfortably. Gather the ends of the cloth up and tie into a bag which must be suspended over the sink until it stops dripping. (I hang it from the faucet, it usually takes an hour)

You can add a bit of salt if you like. Of, if the cheese is to be used in a desert, add a little cream and mix in well to make a richer product.

If you are not going to use the cheese immediately, pack into a container and either refrigerate or freeze.

Brocolli Beef Stir Fry

Ingredients:

1 tbsp. cornstarch

2 tbsp. soy sauce

1 lb. beef stir fry

5 tbsp. oil

1/4 c. onion, chopped

1 clove garlic, minced

1/4 tsp. red pepper, crushed, dried

1/2 c. sliced mushrooms

1/2 c. carrot strips

2 c. broccoli flowerets

1/2 c. beef broth

Directions:

In bowl stir first 2 ingredients. Add beef to coat. Cover and refrigerate 4 hours or overnight. Drain, reserve marinade.

In large skillet or wok, heat 2 tablespoons oil over medium high heat. Add onion, garlic and red pepper. Stir fry 2 minutes. Remove with slotted spoon to large bowl. Add mushrooms to skillet. Stir fry 1 minute. Remove to bowl. Add 2 tablespoons oil. Add carrots and broccoli. Stir fry 2 minutes or until tender crisp. Remove to bowl. Add 1 tablespoon oil. Add beef. Stir fry 3 minutes or until lightly browned. Add broth and reserved marinade. Stir constantly bring to boil over medium heat and boil 1 minute. Add vegetables. Cook 2-3 minutes until heated. Serve over rice.

Mini Cheese Souffle

Ingredients:

1/4 cup dry breadcrumbs

2 tablespoons finely chopped toasted hazelnuts
1/3 cup whole milk

1 tablespoon butter

1 tablespoon all purpose flour

3/4 cup grated sharp cheddar cheese (about 4 1/2 ounces)

1 large egg yolk
4 large egg whites

1 tablespoon fresh lemon juice

Pinch of salt

Directions:

Position rack in center of oven and preheat to 350°F. Mix breadcrumbs and hazelnuts in small bowl. Butter four 8-ounce soufflé dishes or custard cups. Coat sides and bottoms of dishes with breadcrumb mixture. Place dishes in large roasting pan.

Bring milk to boil in heavy large saucepan. Set aside. Melt butter in heavy small saucepan over medium heat. Add flour and stir until pale golden, about 5 minutes. Gradually whisk in hot milk. Bring mixture to boil, stirring constantly. Reduce heat and simmer 1 minute. Remove from heat.

Whisk in 1/4 cup cheese and egg yolk. Cool slightly.

Using electric mixer, beat egg whites, lemon juice and pinch of salt in large bowl until stiff but not dry. Gently fold 1/4 of whites into lukewarm cheese mixture to lighten. Fold in remaining whites.

Divide half of soufflé mixture among prepared dishes. Sprinkle 1 tablespoon cheese over each soufflé. Top with remaining soufflé mixture. Pour enough hot water into roasting pan to come 1/2 inch up sides of dishes.

Bake soufflés until puffed and tops are golden brown, about 15 minutes. Remove dishes from water. Cool 10 minutes. Run small knife around sides of soufflés. Gently turn soufflés out onto baking sheet. (Can be prepared 1 day ahead. Cool. Cover and refrigerate.)

Sprinkle remaining 1/4 cup cheese evenly over soufflés. Bake until soufflés are heated through, about 8 minutes if baked immediately or 10 minutes if refrigerated overnight. Transfer to plates.

Where's the beef?

I know a lot of people are clicking over here because there used to be a recipe a day and now there hasn't been one for a few days. We just all got over being sick... so I'll see if I can't get some recipes up for you before Layla's birthday party this weekend but it's going to be busy here so no promises.

Roasted Garlic and Shallots

Place Shallots and Garlic (peeled) on a baking sheet, cover liberally with olive oil, season with sea salt and thyme and roast 25 minutes in a 350 degree oven (covered in tin foil).

Pita Chips

Ingredients:

Pita Bread
Olive Oil
Sea Salt
Cayenne Pepper

Directions: Split each Pita in half to make a thinner selection and then cut each round into 6 pieces. Mist with Olive oil and sprinkle on salt and cayenne pepper.

Place in 400 degree oven for 10-15 minutes until crispy and golden brown.

Glazed Carrots

Ingredients:
1.5 lbs. carrots, cut into 2 inch long sticks.
1/2 Tsp. salt
1/2 Cup brown sugar
2 TBSP Good Sh*t Seasoning (or 1 Tsp. seasoned salt)
1/4 Cup butter

Directions:
Peel the carrots, and cut into sticks. Heat 1 inch water to boiling in the saucepan over high heat. Add the carrots and salt. Cover, reduce heat, and simmer 12 to 15 mins or until carrots are tender when pierced with a fork.

While carrots are cooking, heat the brown sugar, seasoning, butter, and 1/2 teaspoon salt in a skillet over medium heat. Stir constantly until sugar is dissolved and mixture is bubbly.

Drain carrots in a strainer, then stir them into the glaze mixture. Cook over low heat about 5 minutes, stirring occasionally and gently, until carrots are glazed and hot.

Spinach and Artichoke Dip

Ingredients:

1 cup mayonaise
1/2 cup grated Parmesan cheese
1/2 cup grated Romano cheese

1/2 package frozen spinach (thawed and squeezed)
1 can artichoke hearts

Directions:

Preheat oven to 350 degrees. Mix all ingredients in a bowl, put in 9×9 inch baking pan. Bake for 30 minutes or until bubbly and lightly browned on top.

Darlene's Waldorf Salad

Ingredients:
3 cups chopped apples
2 cups JET-PUFFED Miniature Marshmallows
1 cup thin celery slices
1/2 cup PLANTERS Walnut Pieces
1/2 cup MIRACLE WHIP Dressing

Directions:

Mix all items together in a bowl, chill and serve.

Barefoot Contessa Turkey Meatloaf

Gave this recipe a try this weekend, and I give it two thumbs up (I cut the recipe in half because Jon and I don't eat leftovers but I gave you the WHOLE recipe)... now it's your turn...

Ingredients:

3 cups chopped yellow onions (2 large onions)

2 tablespoons good olive oil

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon fresh thyme leaves (1/2 teaspoon dried)

1/3 cup Worcestershire sauce

3/4 cup chicken stock

1 1/2 teaspoons tomato paste

5 pounds ground turkey breast

1 1/2 cups plain dry bread crumbs

3 extra-large eggs, beaten

3/4 cup ketchup

Directions:

Preheat oven to 325 degrees F.

In a medium saute pan, over medium-low heat, cook the onions, olive oil, salt, pepper, and thyme until translucent, but not browned, approximately 15 minutes. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow to cool to room temperature.
Combine the ground turkey, bread crumbs, eggs, and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on an ungreased sheet pan. Spread the ketchup evenly on top. Bake for 1 1/2 hours until the internal temperature is 160 degrees F. and the meatloaf is cooked through. (A pan of hot water in the oven under the meatloaf will keep the top from cracking.) Serve hot, at room temperature, or cold in a sandwich.

This recipe was found on the Food Network site...use this link...

Just for Katie- Brocolli Cheese Soup

I used to make this for my friend Katie when she was pregnant with her first son Wesley. She loved Brocolli Cheese Soup!

Ingredients:

1 can family size Cream of Mushroon Soup

3 tablespoons grated onion

2 tablespoons butter

2 cups shredded Cheddar cheese

3 cups milk

1 package fresh or frozen broccoli florets, steamed until very tender

1/2 cup shredded carrot

In a large pot, sauté onion & carrot in the butter. Reduce pan to medium low heat and add can of soup (undiluted) to pot and stir. Add cheese and stir until thoroughly melted. Add milk and whisk until smooth. Add the broccoli and stir. Simmer until bubbly.

Aunt Lois' Angel Food Cake

Ingredients:

1 3/4 cups sugar

1/4 teaspoon salt

1 cup cake flour, sifted

12 egg whites (the closer to room temperature the better)

1/3 cup warm water

1 teaspoon vanilla extract, or extract of your choice

1 1/2 teaspoons cream of tartar

Directions:
Preheat oven to 350 degrees F.

In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.

In a large bowl, use a whisk to thoroughly combine egg whites, water,extract, and cream of tartar. After 2 minutes, switch to a hand mixer.

Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.

Carefully spoon mixture into an ungreased tube pan.

Bake for 35 minutes before checking for doneness with a wooden skewer.Cool upside down on cooling rack for at least an hour before removing from pan.

Pumpkin Fudge

Ingredients:

3 cups sugar

3/4 cup unsalted butter, melted

2/3 cup evaporated milk

1 cup canned pumpkin

2 Tbsp corn syrup

2 1/2 tsp pumpkin pie spice

9 oz white chocolate, chopped

7 oz jar marshmallow crème

1 cup walnuts, chopped and toasted

1 tsp vanilla extract

Directions:
Stir together first 6 ingredients in a 3 1/2-quart saucepan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil. Cook, stirring constantly, until a candy thermometer registers 234° (soft-ball stage).
Remove pan from heat; stir in remaining ingredients until well blended (stirring this is a work-out!). Pour into a greased aluminum foil-lined 8-inch square pan.

Pork Chops with Apples & Onions

Ingredients:

4 lean boneless pork loin chops

olive oil

2 cups sliced red onions

1 large tart apple, peeled and chopped
3 tablespoons red wine vinegar
1/3 cup reduced-sodium chicken broth

Salt and Pepper to taste

Directions:

Sprinkle both sides of pork chops with salt and pepper. In a large nonstick skillet, brown chops in oil on both sides over medium-high heat. Remove and keep warm. In the same skillet, cook onions and apple in remaining oil over low heat until golden brown, about 30 minutes. Return pork chops to the pan. Add vinegar; cook for 2 minutes. Stir in the broth. Bring to a boil. Reduce heat; cover and simmer for 18-20 minutes or until meat is tender.

I got this recipe off a website a few months back which I can't find now. If it was you... please speak up so I can give you credit.

Stuffed Bell Peppers

Ingredients:

1 lb. ground chuck

1 c. chopped onion

1 clove garlic, crushed

2 tsp. chili powder

1 tsp. salt

1/2 tsp. pepper

8 oz. tomato sauce

8 oz. crushed tomatoes

8 lg. bell peppers, cut in halves and seeded

1 1/2 c. cooked rice

1 c. thawed and drained frozen corn

Cook meat, onion and garlic until done. Drain. Add seasonings, tomato sauce, corn & crushed tomatoes. Simmer covered for 10 minutes. Stir in rice. Cool.

Stuff and bake peppers just until bubbly in 350 degree oven. Top with grated cheese Once pepper is done cooking (fork tender) and broil until cheese is bubbly.

(ok who am I kidding... I bake the pepper, throw the cheese on it and turn of the oven and leave it sitting there until the cheese is melted.)

Preserving Your Fruit

Ingredients:

20 ounces of fruit, skinned, seeded and chopped into pieces (if it's larger fruit)

1 c sugar

2 T fruit pectin

1 lime or lemon

Directions:

Simmer fruit and lemon juice over medium heat until soft and at a low boil. Add pectin. Stir until well combined. Add sugar and boil 5-10 minutes. Remove from heat and skim off foam. If desired strain mixture.

Place mixture in sterilized containers and seal with parrifin wax or sealed jars using your canning method of choice. Makes 3 Quarts.

Sticky Hot Wings- Oven Version

Ingredients:
2 1/2 (lb.) chicken wings
1 can (4-oz.) ORTEGA Diced Green Chiles
1/2 cup barbecue sauce
1/2 cup honey
1 teaspoon chili powder
1/4 teaspoon cumin

Directions:

PREHEAT oven to 350°F. Grease a 13x9-inch baking dish.CUT chicken wings into sections; discard wing tip sections. COMBINE chiles, barbecue sauce, honey, chili powder, and cumin in bowl. Add chicken; toss to coat. Transfer to large prepared baking dish.BAKE for 45 to 50 minutes or until chicken is no longer pink near bone.

I can't for the life of me remember where I originally got this recipe but it's not mine. If it's yours speak up in the comments.

Wicked Catering House Dressing

Back when I used to do my own catering business on the side, this was our house dressing...enjoy! (I cut the recipe down to a normal serving size people could use. If you would like it in "catering" size just email me.

6 tablespoons olive oil
2 tablespoons white wine vinegar
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
2 garlic cloves, chopped
1 teaspoon dried basil, crumbled
1/4 teaspoon dried crushed red pepper
Pinch of dried oregano

Succulent Shrimp Scampi

Ingredients:
2 tablespoons olive oil
2 lbs large shrimp, peeled and deveined,if desired (21 to 25 per pound)
3 tablespoons unsalted butter
4 cloves garlic, minced or pressed through garlic press
2 tablespoons lemon juice
1 tablespoon dry white wine
2 tablespoons minced fresh parsley leaves
1 pinch cayenne
salt
ground black pepper

Directions:
Heat 12-inch skillet over high heat until hot, 2 to 3 minutes. Add 1 tablespoon oil and swirl to coat bottom of pan. Add 1 pound shrimp and cook, stirring occasionally, until just opaque, about 1 minute; transfer to medium bowl.Return pan to heat and repeat process with remaining oil and shrimp. Return empty skillet to medium-low heat; melt 1 tablespoon butter. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Off heat, add lemon juice and wine. Whisk in remaining 2 tablespoons butter; add parsley and cayenne, and season to taste with salt and pepper. Return shrimp and accumulated juices to skillet.Toss to combine; serve immediately.

Honey Mustard Merinade

1/2 cup Best Foods Mayo
1/4 cup French's Yellow Mustard
1/4 cup Whole Grain Mustard
1/2 cup Honey
1 tablespoon rice wine vinegar (leave out if using for dip)
1 dash kosher salt or sea salt
1/2 tsp cayenne pepper

Mix together in a bowl, cover tightly and chill.

Review- Doc's Texas BBQ in Sonora

Today on our road trip adventure we ended up eating at Doc's in Sonora. Jon had a tri-tip sandwich and fries and the baby and I shared the Rib & Tri-tip plate with beans and fries.

The ribs left something to be desired, they were a little too peppery and a little too much like eating beef jerky. The tri-tip on the other hand was excellent...and the fries were wonderful, crispy on the outside and moist on the inside.

The sauce was also really good... Jon and I agreed it was one of the better one's. The tri tip had a great smoke rim and combined with the peppery, sweet, tangy sauce it was wonderful.

I recommend a tri-tip sandwich and fries if you decide to stop by and try it.

Jerk Seasoning Mix

Mix:
1 tablespoon kosher salt
1 teaspoon ground allspice
1 teaspoon brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried, crushed Scotch bonnet pepper
1/2 teaspoon paprika
1/2 teaspoon dried chives
1/2 teaspoon ground nutmeg
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon dried thyme

Combine all ingredients in a bowl until well-mixed. Store in an airtight container.

Chocolate Chip- Banana Pancakes

Ingredients
2 eggs
1 1/2 cups Gold Medal® all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups milk
2 tablespoons butter or margarine, melted
1 teaspoon vanilla
1 large banana, chopped
1/2 cup miniature semisweet chocolate chips
Maple syrup, if desired

Directions:

1. Heat griddle to 375° or heat skillet over medium-high heat; grease with shortening if necessary (or spray with cooking spray before heating).
2. Beat eggs in large bowl with wire whisk until lightly beaten. Beat in remaining ingredients except banana, chocolate chips and syrup just until smooth. Stir in banana and chocolate chips.
3. For each pancake, pour batter by slightly less than 1/2 cupfuls onto hot griddle. Cook about 1 1/2 minutes or until puffed and dry around edges. Turn; cook other sides until golden brown. Serve with syrup.

This recipe can be found on the Bisquick website. Layla and I tried it today to use up some extra browning bananas.

Muddy Buddy Mix

This is one of my favorite "cookin' with the kiddos" recipes. Try this one out with your favorite little person.

Ingredients:
9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

Directions:
1. Into large bowl, measure cereal; set aside.
2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Cheaters Chicken Parm

Ingredients:

4 chicken breasts (skinless and boneless)

1 c flour

2 c italian bread crumbs

2 eggs

2 T milk

salt and pepper to taste

2 c marinara sauce

2 c mozzerella cheese

1/2 c parm cheese

Directions:

Preheat oven to 350 degrees. Pound chicken breasts to a single thickness. Mix flour, salt & pepper together. Mix bread crumbs with 1/4 c parm cheese. Beat eggs and milk together. Set up an assembly line. Dredge chicken in flour mix, egg mix, and then bread crumb mix and place in a single layer on a baking sheet. Bake in oven 20-30 minutes until chicken is done.

Top each chicken breast with marinara sauce and a layer of mozzerella cheese. Place pan back in oven until cheese is melted and golden brown.

Serve over pasta or individually. Top with shredded parm cheese.

Bedtime Elf Meringue Cookies

Ingredients

2 egg whites
3/4 cup sugar
1 cup semi-sweet or milk chocolate chips
1 cup chopped pecans
1 teaspoon vanilla extract

Preheat oven to 350 degrees
Beat egg whites until frothy; gradually add sugar, 1 tablespoon at a time, beating until glossy and stiff peaks form. Beat in vanilla.
Drop meringue by rounded teaspoonfuls onto parchment lined cookie sheets.
Place pan in oven and turn oven off. Leave overnight!! (7-8 hours)

Cool before removing from pan.

I originally got this recipe from this link and tried it.

Grilled Holiday Sandwich

Have you ever been starving and you want something, sweet/salty/creamy/crunchy/tangy/tart/meaty/melty all at once?

Yea, I was pregnant once too. And from pregnancy alone this sandwich was born.

Ingredients:

Smoked turkey

Provolone Cheese

Chipolte Mayo

Cranberry Sauce

Sour Dough Bread, Sliced

(and sometimes thinly sliced red onion)

Butter

Directions:

1. Take 2 slices of sourdough bread and butter the outside with butter. Then spread the inside with chipolte mayo.

2. Place a slice of provolone on the mayo side of each bread.

3. Layer one slice with turkey (and onions if you are using them)

4. Spread the other slice with cranberry relish

5. Put two halves together and brown in a skillet over medium heat or in a panini press (if you have one) until cheese is melted and outside of bread is golden brown.

Farmer's Scramble

Ingredients:

2 Medium Potatoes

4 strips of bacon, cut into bite size pieces

2 Green Onions, Chopped

1/4 cup diced bell pepper

4 button mushrooms, stems removed and sliced

4 eggs

4 T cream

3 slices colby cheese

1 clove garlic

salt & pepper

Directions:

1. Cook bacon in heavy skillet until golden brown and then remove.

2. Add potatoes to bacon grease, season with salt and pepper to taste and cook until tender.

3. Stir in bell pepper, mushroom and green onion and cook until peppers are fork tender.

4. Add garlic. Stir back in the cooked bacon.

5. Scramble eggs with cream and pour into skillet. Stir until all eggs are cooked. Add cheese.

Bacon Wrapped Stuffed Mushrooms

This is a fun new spin on my mom's stuffed mushrooms which just had bacon bits in the mix. I kicked it up a notch. I hope you like it.

Ingredients:

25 Button Mushrooms, stems removed

1/2 lb mild cheddar cheese, shredded

5 green onions, chopped

3 tablespoons mayo

1/4 t cayenne pepper

25 Slices of center cut bacon

Mix cheese, mayo, pepper & onions.

Preheat oven to 400 degrees F (200 degrees C).

Stuff each mushroom cap with cheese mixture.

Wrap each mushroom with a strip of bacon, and secure with a toothpick. Arrange the mushrooms on a medium baking sheet.

Bake approximately 15 minutes in the preheated oven, until the bacon is evenly brown.

Serve hot.

Darlene's Tamale Pie Casserole

CASSEROLE:

1 1/2 lb. hamburger

1 med. size onion, chopped

2 c. stewed tomatoes

1 sm. can tomato sauce

2 c. whole kernel corn

1 c. sliced ripe olives

1 tsp. salt

1/4 tsp. pepper

1 tbsp. chili powder

1 clove garlic, minced

1/4 c. green pepper, chopped

TOPPING:

1 1/2 c. milk

1/2 c. cornmeal

2 tbsp. butter

1 tsp. salt

2 eggs, lightly beaten

1 c. shredded cheese

Brown hamburger and onion. Add tomatoes, sauce, corn, olives, green pepper and seasonings and cook for about 20 minutes. Pour into well greased 8 x 12 inch baking dish or large casserole.
For Topping: Mix the milk, cornmeal, butter and salt; cook until thick. Add the eggs and cheese; e mix well and pour over meat mixture. Bake until top is browned at 350 degrees, about 45 minutes to 1 hour.

Quickie Alfredo Sauce

this picture is curtosy of google...thank you google

Ingredients:

1/2 cup cream cheese

1 cup heavy cream

3 tbsp freshly grated Parmesan cheese

1 clove of garlic

1 tbsp pepper

1/2 tsp salt

3 tbsp dry parsley or 1/2 cup fresh

The best way to make this consistent is to use a blender, put cream cheese, milk, Parmesan, cheese, garlic, pepper and salt in blender. Blend until there are no clumps, poor into sauce pan on medium heat, cook for about 10 minutes, well cooking add parsley, is fresh chop finely and extra for garnish.

(I have no idea where this recipe came from originally but I got it from a hand written note on the side of a newspaper column stuck in the pages of a family cookbook- it's tasty and easy)

Shrimp Cocktail Sauce

Back when I used to cater things for people, shrimp cocktail was something people always asked for. I served it piled high with shrimp and ice on a bed of parsley with homemade cocktail sauce (recipe closely guarded until I decided I wasn't catering anymore) and wedges of lemon. This picture was taken at one of the last things I catered. The recipe for the cocktail sauce is below. Just mix it all in a mason jar. Shake it and set it in the fridge until you need it.

Ingredients:

1/4 c Ketchup

1/4 c Chili Sauce

2 T Horseradish (processed)

1 T Worcestershire Sauce

Juice of two limes (or 1 lemon if you aren't allergic to them like I am)

1 clove crushed garlic

1 dash (or more if you want more) hot sauce

Butter Pie Crust

INGREDIENTS
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter, chilled and diced
1/4 cup ice water

DIRECTIONS
In a large bowl, combine 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 4 hours or overnight.
Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

NOTE: This recipe is for 1 single pie crust. If your pie needs a top of any kind you would need to double this recipe!

Red Potato & Green Bean Salad

Salad:

1 1/2 pounds small red-skinned potatoes

3/4 pound small green beans

1 small sweet onion, chopped

1/4 cup chopped fresh Basil

2 roma tomatoes diced

In a large pot over medium-high heat, steam potatoes until tender. Remove from heat and let cool; cut into quarters.
In a pot of boiling salted water, cook green beans approximately 5 to 6 minutes or until crisp tender. Remove from heat and drain. Transfer bean to a bowl of ice water and let cool. When cool, drain and cut beans in half.
In a large bowl, combine potatoes, green beans, sweet onion, and basil. Add Balsamic Vinaigrette and toss to coat. Season with salt and pepper to taste.

Vinagerette:

1/4 cupbalsamic vinegar

1 clove minced garlic

2 tablespoons fresh lime juice

Dash of Worcestershire sauce

1/2 cup EVOO

2 tablespoons Dijon mustard

Salt & Pepper

Brocolli & Cauliflower Salad

(Disclaimer: I didn't have time to take a picture of my brocolli salad before it got buried in the fridge with the other things for 4th of July. So... I took one off the internet, this one doesn't have cauliflower but you get the general idea.)

Chop & Mix:

1 bunch of brocolli

1 head of cauliflower

5 green onions

4 pieces of cooked bacon

Add in:

1/4 c of sunflower seeds

1/4 c of raisins

Salad Dressing:

1 c mayonaise

1/4 c sugar

3 T vinegar

I've seen this done with walnuts instead of sunflower seeds. I've seen it done with grapes instead of raisins. I've also seen it done with red onion instead of green onion. Feel free to be liberal and make changes. Enjoy!

Lazy Housewife Cobbler (Peach)

Cobbler Mix:

1 c. self-rising flour

1 c. sugar

1 c. milk

1 stick butter

Fruit:

1 qt. fruit (your choice), peaches, cherries or blackberries

1/2 c. water

1/2 c. sugar

Preheat oven to 350 degrees. Melt butter in 9x13 pan in oven. In saucepan, mix fruit, 1/2 cup water and 1/2 cup sugar; bring to a boil. Remove from heat. (If you are truly a lazy housewife you can skip this step and use a large can of peaches. In medium bowl, mix flour, sugar, milk and melted butter. Pour fruit mixture into the 9x13 pan and pour batter over it. Bake 30 to 40 minutes until golden brown at 350 degrees.

Penny's Pretzel Salad

Ok I must admit I googled this picture. The last two times I've made this recipe it's been totally so I could eat the whole dish myself and not because I wanted to give it a photo opp. This is a recipe I vividly remember from my childhood. Recently someone else made it at a BBQ and I had a great childhood flashback. So I thought I'd share it for all to enjoy.

Crust:

2 ½ cups crushed pretzels

3 T sugar

½ cup melted butter

Preheat oven to 350 degrees.Mix all ingredients and spread in a 9 x 13 pan.Bake at 350 for 10 minutes.

Filling:

8 oz. cream cheese

1 cup sugar

8 oz. cool whip

Blend all topping ingredients.Spread on top of baked crust.

Jello Topping:

1 (6 oz) pkg. strawberry jello

2 cups water

1 (16 oz) pkg. frozen strawberries

Boil water and mix with strawberry jello.Add frozen strawberries.Let jello cool slightly and begin to gel.Pour strawberry mixture on top of cream cheese mixture.Chill.

Apricot Festival in Patterson

The Patterson Apricot Fiesta has been a childhood memory for awhile now. It was the sort of place we went in highschool to pass the time during the beginning of summer. I remembered a food court with sparsely spaced hay bales and some craft vendors.

So 10 years later when I decide to go back for the first time I was suprised to find several organized rows of vendors, a decent food court, plenty of shade, rides for the kids and a free music stage.

The whole even was quite enjoyable but we ended up making the safe choices for food. I had yet another lockford sausage and my daughter had some garlic fries.

The food highlight. Pumpkin Fudge. Yummy. We had free samples. I'll post a link tomorrow when I get the business card out of my car.

(The picture by the way is my daughter enjoying her first garlic fries...yummy!)

Grilled Potatoes

You'll need:

2-4 large baking potatoes (1/2 per person)

olive oil

sea salt

Heat your BBQ to a medium heat. Wash potatoes and poke with a fork and microwave them for 5 minutes. Slice them into round about 1/4 " wide.

Slather potatoes in olive oil and sprinkle with salt. BBQ 10-12 minutes flipping once or until browned and fork tender.

Cream Cheese Won Tons 2 Ways!

You'll need:

2 8 oz packages of cream cheese
1/4 C immitation crab
1/4 C pinapple
1/4 C diced red onion
1/4 C diced green chilies
6 T water
1 package wonton wrappers
1 jar sweet and sour sauce or the recipe below
1 jar ranch dressing
1 can chipolte chillies
Vegetable Oil

VERSION 1 - Crab & Cream Cheese Wontons

Mix 1 package of cream cheese with the crab and pinapple. Thin down with water until the consistancy of peanut butter. Place 1 teaspoon of mixture on to a won ton wrapper and fold closed per the wrapper directions. One all your won tons are assembled fry them in hot oil (enough to cover) until golden brown and then drain on a rack or paper towel. Serve with sweet and sour sauce (warmed up).

VERSION 2- Southwest Wontons

Mix 1 package of cream cheese with onions and diced chillies. Thin down with water until the consistancy of peanut butter. Place 1 teaspoon of mixture on to a won ton wrapper and fold closed per the wrapper directions. One all your won tons are assembled fry them in hot oil (enough to cover) until golden brown and then drain on a rack or paper towel. In a bowl combine ranch dressing and chipolte chillies. Serve with chipolte ranch dipping sauce.

Oakdale Chocolate Festival Review

I must say the smartest decision my friend and I made about going to the Oakdale Chocolate Festival this weekend was to leave my house before 9 am to be there right when it opened. We found excellent parking on the street for free about a block away and didn't have to wait in line at the entrance to get in. For $5.00 entrance fee we weren't expecting much but found several city blocks of vendors, artists, food, classic cars, music and of course chocolate.

The most disappointing thing about the festival was the lack of free chocolate. In fact I'd have to say there were only about 20 chocolate booths total. Instead this might have been better named just the Oakdale Street Faire. The food selections weren't bad, we had our choice of the usual things you expect from a street faire. We both opted for the Lockford Sausage Sandwich. Mine had the works on it. It was lovely. Crisp on the outside with that pop of juicy sausage when you bite into it. It was definitely worth the $5.00 I paid for it. The chocolate on the other hand was nothing special. I had a chocolate covered strawberry that was too expensive but tasty.

We also enjoyed playing free games sponsored by the local media and companies and shopping. Highlights- The chocolate area is air conditioned by giant portable coolers that really did keep it rather cool in that section of the event despite the rest of the festival being in the direct sun and at least 100 degrees by the time we left at 11:30. There was a great car show and music. They had free things for the kids to do.

Unfortunately, none of the highlights were foodie related in my opinion.

Balsamic Farfalle

This recipe can be done with any pasta but I recommend that is not too thick and comparable in size to the onions and tomatoes you'll be using.

Serves 4

1 medium red onion, cut in half and then cut into thin slices
1/2 cup cherry tomatoes (larger ones should be cut in half)
1/2 cup thinly sliced button mushrooms
3 cloves garlic (thinly sliced)
2 tablespoons butter
1 tablespoon olive oil
1/4 cup balsamic vinegar
1 teaspoon brown sugar (if tomatoes aren't sweet)
1 tables spoon fresh basil (cut into ribbons)
Parmesan cheese
1/2 lb cooked farfalle pasta

In a deep skilled, melt butter into oil over a medium heat. Add all veggies and saute until fork tender (some tomatoes will pop and that is fine). Turn the head down to low and add balsamic vinegar & sugar, simmer until balsamic vinegar is slightly reduced and add cooked pasta. Stir in basil and parm. cheese to taste.

Why Fat Girl Eats?

Now before you get too confused this post is NOT about why a fat girl eats or what a fat girl eats but is instead this is a just a blog dedicated to what this fat girl eats.

It's not offending, it's not judgmental, it's just plump and juicy like a good pin up girl or a nice cut of steak. That's how we like it around here. Sinfully tasteful.

This blog will be the home to recipes I feel like sharing and tips about cooking for gatherings. The recipes are big and filled with love just like the woman who made them. So don't get intimidated by the name save that for the flavors.