Check out this website for some fun Halloween food ideas:
http://hoosierhomemade.com/meals-oct-26-nov-1-halloween-dinner/
Monday, October 26, 2009
Fun Halloween Food
Check out this website for some fun Halloween food ideas:
http://hoosierhomemade.com/meals-oct-26-nov-1-halloween-dinner/
Friday, October 23, 2009
Pumpkin Recipes G A L O R E ! ! !
If you are feeling the urge to cook something with pumpkin check this site out:
http://amysfinerthings.com/pumpkin-recipes
Enjoy!
Tuesday, October 13, 2009
October's Pasta Recipes
Cei brought Pasta Primavera with HOMEMADE PASTA
1 (14 ½ oz) can diced tomatoes
1 (6oz) can tomato paste
¾ cup fresh broccoli florets
¾ cup thinly sliced carrots
¾ cup sliced onion
½ cup zucchini, cut into chunks
½ cup sliced green bell pepper
½ cup sliced red bell pepper
2 cloves garlic, chopped
2 bay leaves
1 TBS olive oil
½ tsp dried basil
½ tsp dried rosemary
½ tsp dried oregano
½ tsp dried thyme
1 ½ tsp salt
1 tsp white sugar
½ cup water
In a large pot, combine all the ingredients – yep, ALL of them together in one go.
Heat to just boiling, cover and reduce heat to simmer. Stir occasionally. Cook until all vegetables are tender, approximately 45 minutes .
Serve with cooked past of your choice!
Sybil brought Artichoke Pasta Salad
1-lb. bow tie pasta, cooked according to package directions, drained, and cooled
6 oz. pitted sliced olives
8 oz. artichoke hearts, chopped
8 oz. feta cheese, cubed
8 oz. mozzarella cheese, cubed
Mix all ingredients in large bowl and set aside.
1 clove garlic, chopped
¼ cup fresh basil, chopped
½ tsp. dried thyme
¼ cup shredded parmesan cheese
¾ cup olive oil
¼ cup red wine vinegar
¼ cup balsamic vinegar
¼ tsp. salt
1/8 tsp. pepper
Mix all ingredients in food processor or blender and blend well. Gently toss salad mixture with salad dressing and chill. Serves 8
Mary brought Tom Cruise's Spaghetti Carbonara from The Oprah Show
Makes 4 servings
1/2 inch olive oil (for frying pan)
2 cloves minced garlic
1 chopped onion
8 to 12 thick slices Italian bacon
4 eggs
2 packages spaghetti
2 cups grated Parmesan cheese
In a frying pan, combine 1/2 inch of olive oil, 2 cloves of minced garlic, one chopped onion and the Italian bacon cut into small squares. Let simmer for about a half-hour, being careful not to let the oil get to a boiling point.
In a bowl, beat 4 eggs with lots of salt and fresh ground pepper.
Bring a pan of salted water to a boil. Cook both packages of spaghetti until al dente, drain and immediately add egg mixture to pasta. The eggs are actually cooked by the pasta. (Make sure the eggs are thoroughly cooked before proceeding.) Stir the egg mixture until it is well mixed. Pour in the mixture from the frying pan and stir. Finish with the Parmesan cheese and serve!
Sherry brought Mac and Cheese
2 cups shell macaroni
1/4 each grated cheddar, monterey jack, and provolone cheese
1/2 cup sour cream
1 - 15 oz can diced stewed tomatoes, drained
1 Tbsp butter
2 tsp fresh oregano
Preheat oven to 350 degrees. Cook macaroni according to package instructions, drain and transfer to a 4- cup casserole dish. Stir in remaining ingredients and bake until bubbling, about 30 minutes. Serves 6
DeeAnn brought Blueberry Lasagna from CDKitchen
***Lasagna Filling***
16 Lasagna noodles
2 pounds ricotta cheese
4 Eggs
2 pints fresh blueberries (I used frozen)
2 teaspoons vanilla extract
***Crunchy Topping***
6 tablespoons unsalted butter
3/4 cup all-purpose flour
1 teaspoon cinnamon
1/2 cup rolled quick oats
3/4 cup firmly packed brown sugar
1/2 cup finely chopped nuts of choice (I used almonds)
***Hazelnut Cream Sauce***
1 cup sour cream
1 cup Hazelnut coffee creamer
Hazelnut Cream Sauce Mix 1 Cup of sour cream and 1 Cup of Hazelnut coffee creamer together until completely blended. Spoon over lasagna when ready.
In a large pan of boiling, salted water cook lasagna noodles until they are done. Drain and rinse under cold water. Return the noodles to the pot and cover with enough cold water to cover the noodles. Preheat oven to 350 degrees. Wash and drain berries. In a large bowl combine the ricotta cheese, eggs and vanilla. Stir in the berries. Set aside. Coat the bottom and sides of Two 9"X13" baking pans with cooking oil spray. Layer 4 noodles across the bottom of each pan overlapping slightly. Spread half of the filling over the noodles. Make another layer of noodles and filling. Prepare the topping. In a medium bowl, use your hands to mix together all ingredients until coarse crumbs form. Spread evenly over the berries in each pan. Bake 45 minutes or until topping is golden brown and filling is bubbly. Remove from the oven and let lasagna set 15 to 20 minutes in the pan before cutting into squares. Place a lasagna square on the plate and spoon over some hazelnut sauce over the top. Serves 10.
DeeAnn also brought Creamy Pumpkin Pasta from MomAdvice.com
2 garlic cloves
2 tbsp olive oil
1 pound package of Sweet Italian Sausage (removed from its casing)
2/3 cup to 2 cups pumpkin puree (depending on your personal taste)(I used 2 cups)
1 can chicken broth
¼ cup half & half
½ cup sour cream
¼ tsp nutmeg
1 tsp salt
¼ tsp white pepper
1 tsp sage
2 tbsp fresh parsley, minced
¼ cup Romano Cheese, shredded
1 pound penne or rotini pasta
In a large skillet sauté the garlic in the olive oil on medium heat. Add the sausage and cook until no longer pink, breaking the meat up with your spoon as you cook it. Remove sausage and garlic from the skillet. Pour the chicken broth into the skillet and deglaze the pan using a wire whisk, to bring up all of the flavors stuck to the pan. Whisk in the half and half, sour cream, pumpkin, and seasonings. Simmer for ten minutes. Meanwhile, boil the pasta in salted water until al dente. Drain pasta and stir into the pumpkin mixture along with the turkey sausage, simmering for another three minutes or until the sauce thickens and hugs the pasta. Stir in parsley and garnish with Romano and more parsley.
Side Note- If the sauce is too thick, thin it with a little addition of chicken broth until you get it to the right consistency.
1 (14 ½ oz) can diced tomatoes
1 (6oz) can tomato paste
¾ cup fresh broccoli florets
¾ cup thinly sliced carrots
¾ cup sliced onion
½ cup zucchini, cut into chunks
½ cup sliced green bell pepper
½ cup sliced red bell pepper
2 cloves garlic, chopped
2 bay leaves
1 TBS olive oil
½ tsp dried basil
½ tsp dried rosemary
½ tsp dried oregano
½ tsp dried thyme
1 ½ tsp salt
1 tsp white sugar
½ cup water
In a large pot, combine all the ingredients – yep, ALL of them together in one go.
Heat to just boiling, cover and reduce heat to simmer. Stir occasionally. Cook until all vegetables are tender, approximately 45 minutes .
Serve with cooked past of your choice!
Sybil brought Artichoke Pasta Salad
1-lb. bow tie pasta, cooked according to package directions, drained, and cooled
6 oz. pitted sliced olives
8 oz. artichoke hearts, chopped
8 oz. feta cheese, cubed
8 oz. mozzarella cheese, cubed
Mix all ingredients in large bowl and set aside.
1 clove garlic, chopped
¼ cup fresh basil, chopped
½ tsp. dried thyme
¼ cup shredded parmesan cheese
¾ cup olive oil
¼ cup red wine vinegar
¼ cup balsamic vinegar
¼ tsp. salt
1/8 tsp. pepper
Mix all ingredients in food processor or blender and blend well. Gently toss salad mixture with salad dressing and chill. Serves 8
Mary brought Tom Cruise's Spaghetti Carbonara from The Oprah Show
Makes 4 servings
1/2 inch olive oil (for frying pan)
2 cloves minced garlic
1 chopped onion
8 to 12 thick slices Italian bacon
4 eggs
2 packages spaghetti
2 cups grated Parmesan cheese
In a frying pan, combine 1/2 inch of olive oil, 2 cloves of minced garlic, one chopped onion and the Italian bacon cut into small squares. Let simmer for about a half-hour, being careful not to let the oil get to a boiling point.
In a bowl, beat 4 eggs with lots of salt and fresh ground pepper.
Bring a pan of salted water to a boil. Cook both packages of spaghetti until al dente, drain and immediately add egg mixture to pasta. The eggs are actually cooked by the pasta. (Make sure the eggs are thoroughly cooked before proceeding.) Stir the egg mixture until it is well mixed. Pour in the mixture from the frying pan and stir. Finish with the Parmesan cheese and serve!
Sherry brought Mac and Cheese
2 cups shell macaroni
1/4 each grated cheddar, monterey jack, and provolone cheese
1/2 cup sour cream
1 - 15 oz can diced stewed tomatoes, drained
1 Tbsp butter
2 tsp fresh oregano
Preheat oven to 350 degrees. Cook macaroni according to package instructions, drain and transfer to a 4- cup casserole dish. Stir in remaining ingredients and bake until bubbling, about 30 minutes. Serves 6
DeeAnn brought Blueberry Lasagna from CDKitchen
***Lasagna Filling***
16 Lasagna noodles
2 pounds ricotta cheese
4 Eggs
2 pints fresh blueberries (I used frozen)
2 teaspoons vanilla extract
***Crunchy Topping***
6 tablespoons unsalted butter
3/4 cup all-purpose flour
1 teaspoon cinnamon
1/2 cup rolled quick oats
3/4 cup firmly packed brown sugar
1/2 cup finely chopped nuts of choice (I used almonds)
***Hazelnut Cream Sauce***
1 cup sour cream
1 cup Hazelnut coffee creamer
Hazelnut Cream Sauce Mix 1 Cup of sour cream and 1 Cup of Hazelnut coffee creamer together until completely blended. Spoon over lasagna when ready.
In a large pan of boiling, salted water cook lasagna noodles until they are done. Drain and rinse under cold water. Return the noodles to the pot and cover with enough cold water to cover the noodles. Preheat oven to 350 degrees. Wash and drain berries. In a large bowl combine the ricotta cheese, eggs and vanilla. Stir in the berries. Set aside. Coat the bottom and sides of Two 9"X13" baking pans with cooking oil spray. Layer 4 noodles across the bottom of each pan overlapping slightly. Spread half of the filling over the noodles. Make another layer of noodles and filling. Prepare the topping. In a medium bowl, use your hands to mix together all ingredients until coarse crumbs form. Spread evenly over the berries in each pan. Bake 45 minutes or until topping is golden brown and filling is bubbly. Remove from the oven and let lasagna set 15 to 20 minutes in the pan before cutting into squares. Place a lasagna square on the plate and spoon over some hazelnut sauce over the top. Serves 10.
DeeAnn also brought Creamy Pumpkin Pasta from MomAdvice.com
2 garlic cloves
2 tbsp olive oil
1 pound package of Sweet Italian Sausage (removed from its casing)
2/3 cup to 2 cups pumpkin puree (depending on your personal taste)(I used 2 cups)
1 can chicken broth
¼ cup half & half
½ cup sour cream
¼ tsp nutmeg
1 tsp salt
¼ tsp white pepper
1 tsp sage
2 tbsp fresh parsley, minced
¼ cup Romano Cheese, shredded
1 pound penne or rotini pasta
In a large skillet sauté the garlic in the olive oil on medium heat. Add the sausage and cook until no longer pink, breaking the meat up with your spoon as you cook it. Remove sausage and garlic from the skillet. Pour the chicken broth into the skillet and deglaze the pan using a wire whisk, to bring up all of the flavors stuck to the pan. Whisk in the half and half, sour cream, pumpkin, and seasonings. Simmer for ten minutes. Meanwhile, boil the pasta in salted water until al dente. Drain pasta and stir into the pumpkin mixture along with the turkey sausage, simmering for another three minutes or until the sauce thickens and hugs the pasta. Stir in parsley and garnish with Romano and more parsley.
Side Note- If the sauce is too thick, thin it with a little addition of chicken broth until you get it to the right consistency.
A Little Teaser....
Guess what I am making for Recipe Pioneers this week??????
Blueberry Lasagna AND Creamy Pumpkin Pasta. Yes, there is dessert pasta out there!
Hope to see you all tomorrow nite!!!!
Blueberry Lasagna AND Creamy Pumpkin Pasta. Yes, there is dessert pasta out there!
Hope to see you all tomorrow nite!!!!
Friday, September 11, 2009
October Meeting of the Pioneers
October's meeting will be held on Wednesday, October 14th at 6:30 p.m. The theme is: Pasta. Does anyone have a dessert pasta recipe? Tee hee!
We will meet at Cei's home: 44515 Loneoak Avenue
Wednesday, September 9, 2009
Recipes from Today's Meeting of the Pioneers
Mary brought Enchiladas
1 lb chicken
1 pkg corn tortillas
1-2 tsp mild chili powder
1 onion, chopped
10 oz can enchilada sauce
8 oz can tomato sauce
flour, for thickening
salt and pepper to taste
1-1/2 cups grated cheddar cheese
1/2 head lettuce, shredded
2 tomatoes, chopped
1 avocado, diced
Cook meat with chili powder, salt, pepper, and onion. Add enchilada and tomato sauce. Rinse cans out with 2 cups of water and add to mixture. Add flour and water to thicken. Simmer for 10 minutes. One at a time, dip tortillas in meat-sauce mixture to soften and layer in a casserole dish; spoon a little meat mixture on the top. Alternate tortilla, meat mixture and cheese. If there is any sauce left, pour on the top, end with a layer of cheese.
Bake for 20 minutes in a 350 degree oven. Top with lettuce, tomatoes, and avocados and serve.
Serves 6.
Sybil brought Easy Garden Bake from Weight Watchers
1 cup chopped zucchini
1 medium onion, chopped
1 large tomato, chopped
1/3 cup grated Parmesan cheese
1/2 cup Bisquick reduced fat baking mix
1 cup skim milk
2 eggs or 1/2 cup egg substitute
1/2 tsp salt
1/8 tsp pepper
Heat oven to 400 degrees. Grease a 9 inch pie plate. Layer the zucchini, tomato, onion and cheese in pie plate. In small bowl, stir remaining ingredients together until well blended. Pour into pie plate.
Bake for 35 minutes or until knife inserted in center comes out clean. Cool 5 minutes before serving.
Makes 6 servings. 2 points per serving.
DeeAnn brought Beef Enchilada Casserole
1 pound lean ground beef
1/2 cup chopped onion
1 can (about 10 ounces) red enchilada sauce
1 can (10 1/2 ounce) condensed cream of mushroom soup
1 can (10 1/4 ounce) cream of chicken soup
1 can (4 ounces) chopped green chili peppers
1 cup milk
1 small clove garlic, minced
1 package (about 11 ounces) chili Fritos
8 ounces grated Cheddar cheese or Mexican cheese blend
1 can (4 ounce) chopped ripe olives
Preheat oven to 375°
In a large skillet, brown ground beef with onion; remove from heat and drain off excess fat. Add chili sauce, soups, chopped chili peppers, milk, and minced garlic; mix well.
In a greased 9x13x2-inch baking pan, place a layer of half the Fritos; top with half of the ground beef mixture. Layer with remaining crumbled tortilla chips, then remaining meat mixture. Sprinkle cheddar cheese and chopped black olives over top. Bake at 375° for 35 to 40 minutes. Let stand for 10 minutes before serving.
Cei brought Ham and Grits Casserole
4 cups water
¼ tsp salt
1 cup quick-cooking grits, uncooked
1 cup chopped reduced-fat, low salt ham
3 Tbs reduced-calorie margarine
1 tsp low-sodium Worcestershire sauce
1 cup egg substitute
vegetable cooking spray
½ cup shredded reduced-fat sharp cheddar cheese
Combine 4 cups water and salt in a large saucepan; bring to a boil. Stir in grits; cover, reduce heat, and simmer 5 minutes or until grits are thickened, stirring occasionally. Remove from heat. Add ham, margarine, and Worcestershire sauce; stir until margarine melts. Gradually add egg substitute, stirring well.
Spoon grits mixture into an 11x inc baking dish coated with cooking spray. Bake at 350°F for 45 minutes. Sprinkle with cheese. Bake 5 additional minutes or until cheese melts. Let sand 5 minutes before serving.
Yield: 8 servings
Sherry brought another enchilada type casserole.
1-1/2 lbs cooked ground beef
1/4 cup cooking oil
2 cups frozen bell pepper and onion stir fry
1 pkg taco seasoning mix
1/4 cup hot water
16 oz can refried beans
1/2 cup salsa-milk
2 cups Fritos
1-1/2 cups shredded cheddar cheese
1 can corn, drained
Heat oven to 375 degrees. Spray pan with cooking spray. Heat oil in a large skillet, add hamburger, pepper and onion stir fry. Cook until hot, add water, corn and taco seasoning mix. Simmer till water is absorbed, stirring occasionally. In a separate bowl mix salsa and refried beans. Spoon 1/2 beef mixture into baking dish, then add 1/2 of the bean mixture on top. Then place a layer of chips on top of that. repeat with a layer of meat, then bean mixture, then chips. Cover with aluminum foil, and bake for 30 minutes. Remove foil and add cheese to the top. Bake for 10 more minutes without foil.
1 lb chicken
1 pkg corn tortillas
1-2 tsp mild chili powder
1 onion, chopped
10 oz can enchilada sauce
8 oz can tomato sauce
flour, for thickening
salt and pepper to taste
1-1/2 cups grated cheddar cheese
1/2 head lettuce, shredded
2 tomatoes, chopped
1 avocado, diced
Cook meat with chili powder, salt, pepper, and onion. Add enchilada and tomato sauce. Rinse cans out with 2 cups of water and add to mixture. Add flour and water to thicken. Simmer for 10 minutes. One at a time, dip tortillas in meat-sauce mixture to soften and layer in a casserole dish; spoon a little meat mixture on the top. Alternate tortilla, meat mixture and cheese. If there is any sauce left, pour on the top, end with a layer of cheese.
Bake for 20 minutes in a 350 degree oven. Top with lettuce, tomatoes, and avocados and serve.
Serves 6.
Sybil brought Easy Garden Bake from Weight Watchers
1 cup chopped zucchini
1 medium onion, chopped
1 large tomato, chopped
1/3 cup grated Parmesan cheese
1/2 cup Bisquick reduced fat baking mix
1 cup skim milk
2 eggs or 1/2 cup egg substitute
1/2 tsp salt
1/8 tsp pepper
Heat oven to 400 degrees. Grease a 9 inch pie plate. Layer the zucchini, tomato, onion and cheese in pie plate. In small bowl, stir remaining ingredients together until well blended. Pour into pie plate.
Bake for 35 minutes or until knife inserted in center comes out clean. Cool 5 minutes before serving.
Makes 6 servings. 2 points per serving.
DeeAnn brought Beef Enchilada Casserole
1 pound lean ground beef
1/2 cup chopped onion
1 can (about 10 ounces) red enchilada sauce
1 can (10 1/2 ounce) condensed cream of mushroom soup
1 can (10 1/4 ounce) cream of chicken soup
1 can (4 ounces) chopped green chili peppers
1 cup milk
1 small clove garlic, minced
1 package (about 11 ounces) chili Fritos
8 ounces grated Cheddar cheese or Mexican cheese blend
1 can (4 ounce) chopped ripe olives
Preheat oven to 375°
In a large skillet, brown ground beef with onion; remove from heat and drain off excess fat. Add chili sauce, soups, chopped chili peppers, milk, and minced garlic; mix well.
In a greased 9x13x2-inch baking pan, place a layer of half the Fritos; top with half of the ground beef mixture. Layer with remaining crumbled tortilla chips, then remaining meat mixture. Sprinkle cheddar cheese and chopped black olives over top. Bake at 375° for 35 to 40 minutes. Let stand for 10 minutes before serving.
Cei brought Ham and Grits Casserole
4 cups water
¼ tsp salt
1 cup quick-cooking grits, uncooked
1 cup chopped reduced-fat, low salt ham
3 Tbs reduced-calorie margarine
1 tsp low-sodium Worcestershire sauce
1 cup egg substitute
vegetable cooking spray
½ cup shredded reduced-fat sharp cheddar cheese
Combine 4 cups water and salt in a large saucepan; bring to a boil. Stir in grits; cover, reduce heat, and simmer 5 minutes or until grits are thickened, stirring occasionally. Remove from heat. Add ham, margarine, and Worcestershire sauce; stir until margarine melts. Gradually add egg substitute, stirring well.
Spoon grits mixture into an 11x inc baking dish coated with cooking spray. Bake at 350°F for 45 minutes. Sprinkle with cheese. Bake 5 additional minutes or until cheese melts. Let sand 5 minutes before serving.
Yield: 8 servings
Sherry brought another enchilada type casserole.
1-1/2 lbs cooked ground beef
1/4 cup cooking oil
2 cups frozen bell pepper and onion stir fry
1 pkg taco seasoning mix
1/4 cup hot water
16 oz can refried beans
1/2 cup salsa-milk
2 cups Fritos
1-1/2 cups shredded cheddar cheese
1 can corn, drained
Heat oven to 375 degrees. Spray pan with cooking spray. Heat oil in a large skillet, add hamburger, pepper and onion stir fry. Cook until hot, add water, corn and taco seasoning mix. Simmer till water is absorbed, stirring occasionally. In a separate bowl mix salsa and refried beans. Spoon 1/2 beef mixture into baking dish, then add 1/2 of the bean mixture on top. Then place a layer of chips on top of that. repeat with a layer of meat, then bean mixture, then chips. Cover with aluminum foil, and bake for 30 minutes. Remove foil and add cheese to the top. Bake for 10 more minutes without foil.
Tuesday, September 1, 2009
Do You Have A Cheat Day?
Then check out this blog:
http://cheatdaycafe.blogspot.com/
All I can say is YUM-O!!!
http://cheatdaycafe.blogspot.com/
All I can say is YUM-O!!!
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