Category Archives: Recipes

Italian Wedding Cookies

This is one of several recipes for Italian Wedding Cookies out there. We had these cookies recently at a shower and I decided to share the recipe for Wendy at Ivory Spring and anyone else who might like it.

Ingredients:

5 cups flour
3 tsp. baking powder
1/4 tsp. salt
4 eggs
1-1/2 cups Sugar
1/2 cup melted crisco
1/4 cup softened butter
3/4 cup milk
2 tsp. Anise

Mix together the dry ingredients. Beat the eggs and sugar together. Add the crisco, butter, milk and anise. Work into dry ingredients. Roll into 1/2 thick rolls. Cut to desired size and place on cookie sheet. Bake at 350 degrees for approx. 10 minutes. When cool you can ice them.

Icing:

3 Tblsp. melted butter
3 Cups powdered sugar
3 Tblsp. lite whipping cream or 1/2 and 1/2.
2 tsp. anise

Mix together and if you want to add food coloring to coordinate with your event now is the time. Ice the cookies…

Hummingbird Cake ~ Recipe

 

I first saw this cake on Abigail’s blog, In the Garden. I decided to make it last Thursday night and Dear says it’s a keeper. You really do not need the cream cheese frosting but I’ll include the recipe for that, too. A little on top is nice. *We don’t know why it’s called Hummingbird Cake and no hummingbirds were harmed in any way in making this cake 🙂

Hummingbird Cake

Ingredients:

3 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup vegetable oil
3 eggs
1 (8 oz.) can crushed pineapple with juice
2 cups diced bananas
1 cup chopped pecans
1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12 cup Bundt pan.
2. Measure flour, sugar, soda, salt, cinnamon, oil, eggs, vanilla into mixing bowl. Beat until smooth*. Stir in pineapple with juice, bananas, and pecans. Pour into prepared pan.
3. Bake in oven for about 70 minutes. (I checked it after 60 minutes) Turn cake out onto rack or plate after cooling for 20 minutes. Cool, and ice with cream cheese icing.

*My mixture never got smooth until I added the pineapple and banana and nuts. Then it got smooth quickly and I put it into the greased and floured pan.

Cream Cheese Icing

1-8 oz. cream cheese softened
1/4 cup butter softened
2 tsp. vanilla
1 lb. package powdered sugar

Beat cheese and butter till smooth. Blend in Vanilla. Gradually beat in powdered sugar.

Enjoy!

ht: Allrecipes.com

Monkey Bread? ~ Recipe

Easy Monkey Bread

I saw this recipe recently and forgot to write down where I borrowed it from. So sorry to whoever posted it. Let me know and I’ll give you credit. I don’t even know what it’s called but it really is similar to Monkey Bread so that’s what I’ll call it. Here’s the easy “how to” better known as a recipe.

Ingredients:

2 tubes (12 oz. ea.) refrigerated flaky buttermilk biscuits
1 Cup Brown Sugar
1/2 Cup Heavy Whipping Cream
1 tsp. good cinnamon (this is different from that bad cinnamon)

Preheat Oven to 350 degrees. Cut each biscuits into 4 pieces, arrange evenly in a 10″ fluted pan coated with cooking spray. (I used the new Pam baking spray with flour) Combine sugar, cream, and cinnamon, the good cinnamon not the bad cinnamon 🙂 Pour over the biscuits then bake for 25-30 minutes.  Note: I added chopped walnuts because I love nuts. I also layered one tube then added nuts and some of the blended goo then layered the second tube of biscuits added more nuts and poured the rest of the goo on top.

Assemble and put into the oven then enjoy the heavenly smells wafting through the house.

The result will look like this. You can gently flip it over onto a serving platter of some kind.

Enjoy! This is great for a Saturday Morning instead of a donut!

Recipe Round Up ~ Sandwiches

Italian Grilled Cheese Sandwich with Sauteed Zucchini

I saw Rachel Ray make something similar to this and I didn’t write down the ingredients but played it by ear to recreate something similar.

For the sandwich I used fresh mozzarella, tomatoes and basil. Any bread you like will probably be fine. I used a white farmers bread.  I cut the crusts off. I layered cheese, fresh tomatoes and fresh basil on a slice of bread then topped it with another slice. I heated a large frying pan with olive oil dipped each sandwich in the egg and milk mixture and then set the egg coated sandwich in the pan.

When browned on one side I flipped it over and browned the other side. Rachel Ray served something similar (she used sun-dried tomatoes and cut her bread in circles) and served it with some sauteed zucchini. Here’s how I made my zucchini.

Cut zucchini, drop into pan heated with olive oil. Salt and pepper well. Cut a bunch of scallions and add them to the zucchini. Grate or press a couple cloves of garlic over the zucchini. When the zucchini is done add some grated Parmesan on top. (I think Rachel Ray added some chopped parsley to the dish also).

Enjoy! For more Sandwich recipes head over to Dorothy’s at Field Stone Cottage.

For my Calzone Recipe that I posted earlier this year click here.

ABC Wednesday ~ J is for…

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J is for

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Our Son Josh who has brought lots of Joy to our lives!

Johnson Bros. Dishes that I love to collect here and there if I find them at a bargain price.

And for your dining pleasure a lovely Applesauce Raspberry Jello Salad that is perfect for Spring and Summer and you can click here for the recipe.

For more ABC Wednesday Posts travel over to Mrs. Nesbitt’s.

Corned Beef and Cabbage ~ Recipe

Top of the mornin to yea! We made our Corned beef and cabbage early here in California since I’m leaving for Washington today on an early plane. Have a great Saturday. Ummm and about my walking totals this week. Dismal to say the least. Had a couple of good days but funerals and other happenings really affected the weekly totals. But I’m still walking. My average this week was 8295 steps per day. Have a great weekend everyone…

I bought the flat cut corned beef brisket seasoned in a package with an extra spice packet enclosed. I covered the brisket with water and brought to a boil with a couple onions quartered. After it came to a boil, I lowered the flame to simmer and let it simmer for a couple of hours plus. Then I took the brisket out of the pot and put it into a baking dish. I skimmed off the fat and then spread a spicy mustard on top of it and put it in 350 degree oven, covered with foil, for another 45 minutes. During this process I put all the vegetables in the broth to boil. When the broth came up to a boil again I lowered the temperature to simmer and let the vegetables cook till they were tender.

Then it was all ready to eat. Tender and seasoned just right without any extra seasoning…

Forgot to buy some Guinness to go with the meal but did find one of Dear’s home-brews that had a good healthy head to it.

Killarney

By Killarney’s lakes and fells,
Emerald isles and winding bays,
Mountain paths and woodland dells,
Memory ever fondly strays.
Bounteous nature loves all lands,
Beauty wanders everywhere,
Footprints leave on many strands,
But her home is surely there!
Angels fold their wings and rest
In that Eden of the west;
Beauty’s home, Killarney,
Heaven’s reflex, Killarney.

No place else can charm the eye
With such bright and varied tints,
Ev’ry rock that you pass by
Verdure broiders or besprints.
Virgin there the green grass grows,
Ev’ry morn Spring,s natal day,
Bright hued berries daff the snows,
Smiling Winter’s frowns away.
Angels often pausing there
Doubt if Eden were more fair;
Beauty’s home, Killarney.
Heaven’s reflex, Killarney.

My First Calzone Attempt ~

So this was simple and good. You start with the frozen bread dough you find in the grocery store. I thawed one loaf. Then I floured my surface. I separated the loaf into 3 equal parts. Yikes but when I went to roll out my first circle I realized I do not have a rolling pin in my condo kitchen supplies! What to do? Well I’m not a HomeEc major for nothing people. I’ve learned to improvise. The closest thing I could find in my condo that resembled a rolling pin was this…

A muddler! Wasn’t the simplest tool to use to roll out the dough to a seven inch circle but it worked.

I sauteed most of the filling ingredients before adding them to the circle of dough. You can choose whatever filling floats your boat. I chose red onion, mushrooms, green bell-pepper, and chicken sausage. After sauteing these together and getting rid of some of the moisture I spread a little marinara on the dough placed some soft mozzarella cheese on top of the sauce and then added the sauteed ingredients. Egg wash the edges like shown above and then fold it over and seal it. Give the top another egg wash and prick it with a fork. Bake in a 425 degree oven for about 15 minutes. And drum roll please…here’s how it came out.

It was very yummy! Oh and I was so proud that I got it to fit on a smaller plate to fulfill my brown plate challenge…

Pasta Carbonara ~ Recipe

 I made this Monday night after being inspired by a Fun Monday post. It was very satisfying.

The next time I make this I’ll add sauteed red onions for my taste buds. The penne pasta was just what happened to be in my cupboard so I used it even though the recipe calls for fettuccine or spaghetti. I think farfalle would work well, too.

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PASTA WITH CARBONARA SAUCE
Printed from COOKS.COM

4 eggs
1/4 c. butter
1/4 c. whipped cream
1/2 lb. bacon, cut up (I used pancetta from Trader Joe’s that was cubed already)
1 lb. fettuccine or spaghetti
1 c. grated Parmesan or Romano cheese
1/4 c. snipped parsley
Pepper
Let eggs, butter and cream stand at room temperature for 2 to 3 hours. In a skillet, cook bacon until brown. Remove bacon and drain on paper toweling.Heat an ovenproof serving dish in a 300 degree oven. Meanwhile, beat together eggs and cream just until combined. Add pasta to a large amount of boiling salted water. Cook 10 to 12 minutes or until tender but not firm; drain well.Turn hot pasta into the heated serving dish; toss pasta with butter. Pour egg mixture over and toss until pasta is well coated. Add bacon, cheese and parsley; toss to mix. Season to taste with pepper.Serves 12 side-dishes.

Recipe Round-Up ~ Banana Bread

Mummymac is hosting Recipe Round-Up and this month the theme is Breakfast. You can head over to her blog all the way in Northern Ireland tomorrow, Wednesday, when she’ll have links to all sorts of breakfast goodies!  If you want to participate just create your post and head over to her site and leave your link. I decided to make and show my blender Banana Nut Bread.

Banana Nut Bread

2-1/2 Cups Sifted Flour
3 tsp. Baking Powder
1/2 tsp. Salt
3/4 C. Walnuts
1 Cup Sugar
1/3 C. Soft Butter
1 Egg
3 Small Bananas cut up
1/2 C. milk

In medium bowl combine sifted flour, baking powder, and salt. Put walnuts in blender to chop. Pour walnuts into dry mixture and blend together. Next put sugar, butter, egg, bananas and milk into blender and blend well. Pour blended mixture into the dry mixture and mix till blended.

Pour into greased and floured Loaf pan and bake at 350 degrees for 60 minutes or until tester comes out clean.

Slice and enjoy…

Remember to head over to Mummymac’s at Home but Not Alone

Recipe Round Up ~ Snackalicious Super Dishes

Just in time for this year’s Super Bowl on February 3rd, Pensieve is hosting Snackalicious Super Dishes and Rebecca Writes’ January’s Recipe Round Up in one lip-smacking, crowd-pleasing carnival and YOU’RE invited!

Here’s my contribution. A wonderful Chili from one of my favorite cookbooks!

 

Mount Rainier Chili (serves twelve to fourteen)

Ingredients:

1 pound Great Northern white beans, rinsed and picked over
2 pounds boneless chicken breasts
1 tablespoon vegetable oil
2 cups onion, chopped
4 medium garlic cloves, minced
2 – 4 ounce cans chopped mild green chilies
2 teaspoons ground cumin
1- 1/2 teaspoons dried oregano, crushed
1/4 teaspoon ground cloves
1/4 teaspoon cayenne
8 cups chicken stock
1  12oz. can beer
3 cups Monterey Jack cheese, shredded and divided

sour cream
salsa
fresh cilantro leaves chopped

Soaking time overnight. Place bean in a large, heavy pot. Add enough cold water to cover by at least 3 inches. Cover and soak overnight.

Place chicken in a large, heavy saucepan. Add cold water to cover and bring to a simmer. Cook until just tender, about 15 minutes. Drain and cool. Remove skin and cut chicken into cubes.

Drain beans into large colander. Heat oil in same pot. Add onions and saute over medium-low heat until translucent, about 10 minutes. Stir in garlic, green chilies, cumin, oregano, cloves and cayenne. Saute 2 minutes. Add beans and stock. Bring to a boil. Reduce heat and simmer until beans are very tender, stirring occasionally, about 3 to 4 hours. Add additional water if necessary. (Can be prepared 1 day ahead. Cover and bring to a simmer before continuing.) Add chicken, beer and 1 cup of cheese. Stir until cheese melts. Ladle chili into bowls. Serve with remaining cheese, sour cream, salsa and cilantro leaves to sprinkle on top.

This is a wonderful white chili from one of my favorite cookbooks from the Junior League of Seattle, Simply Classic. I recommend this cookbook highly because every recipe I have made from the book has been wonderful.

To see more recipes head over to Pensieve’s here.