Sunday, February 27, 2011

Lemon Cake Cookies

2 boxes of lemon cake mix
4 eggs
2/3 c. oil
1 can of frosting (I used vanilla)

Preheat oven to 350 F. Mix all the ingredients together, minus the frosting; the dough will be very dense. Roll into balls - do not flatten. The balls should all be uniform in shape. Bake for 8-10 minutes. Let cool completely before frosting. Frost the bottom of one cookie, and then place another cookie on top of the frosted one to make a sandwich.

Saturday, February 26, 2011

Eggplant Pasta Sauce

Really good recipe! Here's a link to the original recipe. I just made a few alterations: http://www.food.com/recipe/eggplant-pasta-sauce-or-side-dish-137512

Olive oil
4 c. eggplant, cubed
1 onion, diced
4 garlic cloves, minced
28 oz. canned diced tomatoes (do not drain)
1/2 c. Marsala wine
1 Tbsp. cilantro, chopped
1-2 Tbsp. capers
1 tsp. sugar
dried thyme and basil, to taste
salt and pepper, to taste (I highly recommend lots of pepper!)
Hot cooked pasta
Parmesan cheese, grated

Saute the onion for 2-3 minutes, then add the garlic and eggplant. Saute about 5 minutes more. Add all the other ingredients. Bring to a boil. Reduce heat and simmer for about 30 minutes, uncovered. Stir occasionally. Cook until the eggplant is soft and the sauce is the consistency you want. Serve over pasta. Top with Parmesan.

Saturday, February 19, 2011

Chow Mein

I used this recipe, but left out the chicken and dry won ton noodles. I did put dry chow mein noodles on the top, though. You can either have a meat dish or just a vegetable dish. The sauce was great! I also added minced garlic and ginger when I was cooking the onion. Next time I may also add cilantro.


http://www.cdkitchen.com/recipes/recs/1162/Chicken-Chow-Mein140488.shtml

Chow mein cooking
Ready to eat!

Thursday, February 17, 2011

Meatloaf

1 1/2 lbs. ground beef
22 saltine crackers, crushed
1 medium onion, chopped
4oz. tomato sauce
1 egg
1 1/2 tsp. salt
1/4 tsp. pepper

Sauce:
 4 oz. tomato sauce
1/2 c. water
2 Tbsp. brown sugar
2 Tbsp. vinegar
2 Tbsp. prepared mustard

Preheat oven to 350 F. Mix the ingredients for the meatloaf together well; put in loaf pan. Place loaf pan in oven while mixing the sauce.

Mix all the ingredients for the sauce together in a small bowl. Pour over meatloaf. Continue baking meatloaf for 1.25 hours. Serve hot!

Recipe courtesy of Trudy Lund

Sunday, February 13, 2011

Cheesecake Praline Squares

crust
Crust:
2 1/2 c. all-purpose flour
1 c. butter, melted
2/3 c. pecans, finely chopped
2 Tbsp. confectioners' sugar

Filling:
3 packages (8 oz. each) cream cheese, softened
2/3 c. sugar
1 can (14 oz.) sweetened condensed milk
2 tsp. vanilla extract
mixing the filling
1/2 tsp. grated lemon peel
4 eggs, lightly beaten

Topping:
1 c. packed brown sugar
1 c. heavy whipping cream
1 c. pecans, chopped
1 1/2 tsp. vanilla extract

In a large bowl, combine the flour, butter, pecans, and confectioners' sugar. Press into an ungreased 13x9-inch baking dish. Bake at 350 F for 20-24 minutes or until lightly browned. Cool on a wire rack.
Baked filling

In a large bowl, beat cream cheese and sugar until smooth. Add the milk, vanilla, and lemon peel. Add eggs; beat on low speed just until combined. Pour over crust.

Bake at 350 F for 35-40 minutes or until edges are lightly browned. Cool on a wire rack.
Ready to eat!

In a small saucepan, combine brown sugar and cream. Cook and stir over medium heat until mixture comes to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Remove from the heat; stir in pecans and vanilla. Pour over cheesecake. Refrigerate for 4 hours or overnight. Cut into squares.

Thursday, February 10, 2011

Chocolate Cheesecake

Crust
Crust:
1 1/4 c. graham cracker crumbs
1/2 c. sugar
1/4 c. baking cocoa
6 Tbsp. butter, melted

Filling:
3 pkg. (8 oz. each) cream cheese, softened
3/4 c. sugar
3 eggs
1 c. semisweet chocolate chips, melted
Filling
1 tsp. almond extract
1/2 tsp. vanilla extract

Topping:
1/4 c. semisweet chocolate chips
1/3 c. heavy whipping cream
1 Tbsp. honey

In a large bowl, combine the cracker crumbs, sugar, and cocoa; stir in butter until crumbly. Press onto the bottom and 1-inch up the side of a greased 9-inch springform pan. Set aside.

Just out of the oven
In a small bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in melted chocolate and extracts just until blended. Pour into crust.

Bake at 350 F for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate until completely cooled.

With topping
In a small saucepan over low heat, melt the chocolate chips, cream and honey; stir until smooth. Remove from the heat; cool for 5 minutes. Pour topping over the cheesecake. Chill for at least 4 hours or until topping is set. Refrigerate the leftovers.

From tasteofhome.com

Chocolate Raspberry Cheesecake

1 1/2 c. cream-filled chocolate sandwich cookie crumbs
2 Tbsp. butter, melted
4 pkg. (8 oz. each) cream cheese, softened
1 1/4 c. sugar
1 c. sour cream
1 tsp. vanilla extract
3 eggs, lightly beaten
9 oz. semisweet chocolate, chopped
1/2 c. seedless raspberry preserves

Topping:
6 oz. semisweet chocolate, chopped
1/3 c. heavy whipping cream
Fresh raspberries and whipped cream, optional

Place a greased 9-inch springform pan on a double thickness of heavy-duty foil. Securely wrap foil around pan. Combine cookie crumbs and butter; press onto the bottom of prepared pan.

In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Set aside 1 1/2 cups; pour remaining batter over crust.

In a microwave, melt chocolate; stir in preserves until blended. Stir in reserved batter just until blended. Drop by tablespoonfuls over the plain batter (do not swirl). Place springform pan in a large baking pan; add 1 inch of hot water to larger pan.

Bake at 325 F for 65-75 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.

For topping, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate, whisk until smooth. Cool slightly. Spread over top of cheesecake. Refrigerate overnight. Garnish with raspberries and whipped cream if desired.

Chicken Korma

1 large potato, peeled and diced
Korma cooking
1 large onion, chopped
1 cinnamon stick
1 bay leaf
3 cloves, whole
1 Tbsp. olive oil
1 lb. chicken breast, cubed
3 garlic cloves, minced
1 tsp. curry powder
1/2 tsp. ginger root, minced
1/2 tsp. poppy seeds
1 tsp. salt
pepper to taste
1/2 c. sour cream
Hot cooked rice

Place potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain.
Korma with sour cream

In a large skillet, saute the onion, cinnamon, bay leaf, and cloves in oil until onion is tender. Add the chicken, garlic, curry, and ginger. Cook and stir 1 minute longer. Stir in the poppy seeds, salt, pepper, and potato.

Cover and cook for 10-15 minutes or until chicken is no longer pink. Remove from the heat; discard cinnamon, bay leaf, and cloves. Stir in sour cream. Serve with rice.

From Tasteofhome.com

Ratatouille

2 Tbsp. olive oil
1 large onion, cut into rings
2 cloves garlic, crushed
1 green peppers, cut into strips
1 medium eggplant, cut into bite sized pieces
1 zucchini, cut into bite sized pieces
1 can diced tomatoes, drained
1 bay leaf (I use dried basil if I don't have any bay leaves on hand)
1/2 tsp. thyme
1/4 tsp. salt
black pepper

 In a large skillet, heat olive oil. Saute onions and garlic until golden. Add green pepper strips, and cook for 2 minutes. Add eggplant, and cook for 3 minutes, stirring constantly. Add zucchini, and continue stirring and cooking another 3 minutes. Add tomatoes and seasonings. Simmer uncovered for 20 minutes or until vegetables are tender. Remove bay leaf. Serve immediately.

Caramel Nut Cheesecake

2 c. graham cracker crumbs
1 c. peanuts, chopped, divided
1 1/2 c. sugar, divided
6 Tbsp. butter, melted
4 pkg (8 oz. each) cream cheese, softened
2 tsp. vanilla
1 c. sour cream
4 eggs
1/4 c. caramel ice cream topping

Heat oven to 350 F.

Line 13x9-inch pan with foil. Mix crumbs, 1/2 c. nuts, 1/4 c. sugar, and butter; press onto bottom of pan. Bake 10 minutes.

Beat cream cheese, remaining sugar, and vanilla with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low after each just until blended. Pour over crust.

Bake 35 minutes or until center is almost set; cool completely. Refrigerate 4 hours. Top with remaining nuts and caramel topping.

Saturday, February 5, 2011

Maple Bars

Base:
2/3 c. butter, softened
1/3 c. packed brown sugar
pinch of salt
1 1/3 c. all purpose flour

Topping:
1/2 c. butter, softened
2 Tbsp. maple syrup
3/4 tsp. maple extract
1/2 tsp. vanilla
2 c. confectioner's sugar 

Preheat oven to 350 F.

In a bowl, beat together butter, sugar, and salt until fluffy; stir in flour. Press into parchment paper-lined 13x9-in. cake pan; prick all over with fork.

Bake  until golden, about 15 minutes. Let cool in pan on rack.

To make the topping: In a bowl, beat together butter, maple syrup, extract, and vanilla until creamy. Beat in sugar in 2 additions. Spread over base.

Refrigerate until firm, about 1 hour. Cut into bars.