Thursday, April 21, 2011

Cream Filled Strawberries

These are so delicious, and don't take too much time to prepare. For piping we just used a sandwich baggie with one end cut off since we don't have any piping tips; so ours were not as pretty as the online pictures, but they still tasted fabulous.

http://www.joyofbaking.com/StrawberriesFilledCream.html

Friday, April 15, 2011

Sweet and Spicy Broccoli

No measurements, I just threw these things together as a side dish, and it was really good!

Olive oil
Broccoli, cut into florets
Red pepper flakes
Garlic powder
Brown sugar
Bacon, cooked and crumbled

Saute the broccoli in olive oil over medium heat. Sprinkle with the red pepper flakes, garlic powder, and brown sugar. Cook until the broccoli is tender (but not too tender!). Remove from heat. Sprinkle with bacon. Serve.

I was more liberal with the red pepper flakes than with the garlic and brown sugar. Just a light dusting was good, but you can adjust it to whatever tastes good to you!

Baked Ziti

Beef, onions, zucchini, and spices
16 oz. ziti noodles
1 lb. ground beef
1 large onion, chopped
1 zucchini, sliced (optional)
black pepper, garlic powder, thyme, oregano, basil to taste
16 oz. tomato sauce
15 oz. ricotta cheese
1 c. Parmesan cheese, grated
1 egg
salt and pepper
8 oz. mozzarella, shredded
mushrooms (optional)

Ready to eat!
Cook beef and onions (and zucchini if you want it) with the spices, then add spaghetti sauce (I'll often add the same spices I used when cooking the beef and onion if I'm just using cans of plain tomato sauce). Cook ziti separately. When ziti is cooked, drain, then return to pot and stir in ricotta, 1/2 of the sauce, ricotta, Parmesan, egg, salt and pepper. Make sure ziti is coated well. Layer into a baking dish, then spoon the rest of the sauce on top. Sprinkle with mozzarella. Bake at 350 F for 20 minutes or until hot and bubbly.

Adapted from the recipe courtesy of Angel Lee

Tuesday, April 12, 2011

Dan and Allison Wedding Cookies

*Plan ahead...needs to chill

1 1/2 c. powdered sugar
1 c. butter, softened
1 tsp. vanilla
1/2 tsp. almond extract
1 egg
2 1/2 c. flour
1 tsp. baking soda
1 tsp. cream of tarter

Mix powdered sugar, butter, vanilla, almond, and egg together. Stir in remaining ingredients. Cover and refrigerate for 3 hours. Divide dough into halves. Roll each half 3/16" thick on a floured board. Cut into heart shapes (or whatever shapes you want). Sprinkle with granulated sugar. Place on lightly greased cookie sheet. Bake at 375 F until edges are light brown - about 7-8 minutes.

Recipe courtesy of Dan and Allison Lewis

Sunday, April 10, 2011

Cilantro-Lime Spice Grilled Cheese

2 slices of bread
butter, salted
1 Tbsp. sour cream
1/4 tsp. garlic powder
1/4 tsp. black pepper
1/4 tsp. cumin
large dash of coriander
1 tsp. cilantro
1/4 tsp. lime juice
dash of chipotle tabasco sauce
4 slices pepperjack cheese
1 Tbsp. swiss cheese, shredded
1/4 of an avocado, thinly sliced

Butter one side of each slice of bread. Set aside. Mix together the sour cream, seasonings, cilantro, lime, and chipotle in a small bowl. Spread on one slice of bread (not the side with butter on it!). Put that slice of bread butter-side down in a skillet over low heat. Layer the pepperjack on top of the sour cream mixture. Sprinkle the swiss on top of the pepperjack. Put the avocado slices on top of the cheese. Top with the second slice of bread (butter-side up!). After several minutes, flip the sandwich. Cook until both sides are golden brown and the cheese is melted throughout. Enjoy!

Previously on the Tillamook Cheese Factory Cafe menu! 3rd place winner of the Tillamook Cheese Factory 1st annual Grilled Cheese Cook-Off!

Friday, April 8, 2011

Tomato-Gorgonzola Sauce with Pasta

3/4 lb. dry medium-size pasta shells
1 Tbsp. olive oil
Sauce with gorgonzola melting
1 medium onion, diced
1/4 tsp. red pepper flakes
black pepper (to taste)
2 tsp. garlic, minced
2 cans (14 oz. each) diced tomatoes in juice
2 tsp. balsamic vinegar
1/2 Tbsp. dried basil
1/2 tsp. each of thyme, coriander, garlic powder
dash of sage and dill
1/2 c. heavy cream
1/3 c. Gorgonzola, crumbled
Salt to taste


Bring a pot of salted water to a boil for the shells. Cook pasta according to package directions; drain and set aside.
Heat oil in a large saute pan over medium heat. Add onion, pepper flakes, and black pepper. Cook 5 minutes or until onion is translucent. Add tomato paste and garlic; saute for 1 minute.
Stir in tomatoes, vinegar and seasonings. Bring to a boil and cook, uncovered, for 5-10 minutes or until thickened.
Add cream; simmer for 1 minute, then stir in cheese, cooked shells, and salt. Serve immediately.

When I made it, we did not stir the pasta into the sauce, but put the sauce over the pasta. Either way should be good.

Adapted from Cuisine at Home magazine