I am working on improving my blog.  I'm setting up a new site http://dawns-recipes.blogspot.com.  I'll be adding new recipes and bringing my old recipes over to my new and improved blog.  For each recipe I'll have a picture of the recipe and you will be able to click on a link to print out the recipe.   I won't be deleting my old blog until I have everything moved over to my new blog.

Tortellini with a Creamy Roasted Red Pepper Sauce

This is so delicious! Serve with grilled chicken

1/2 cup butter
1/4 tsp. garlic, minced
2 cups whipping cream
1/8 tsp. freshly grated black pepper
red pepper flakes (to taste) (I used 1/8 tsp)
1 cup freshly grated parmesan cheese
1 cup roasted red peppers, diced
1/2 cup cooked spinach
4 cups cheese tortellini, cooked according to pkg.

Melt a little of the butter in a medium saucepan and add the garlic. Saute on medium heat for about a minute, then add remaining butter, whipping cream, pepper and red pepper. Bring to a boil and add the parmesan cheese. Lower heat and simmer until the cheese is completely mixed in. Add the roasted red peppers and cooked spinach and add them to the sauce, continue to simmer. Mix in the cooked tortellini. Serve as a side dish with grilled chicken.

Serve 4-6

Basil Chicken in Coconut Curry Sauce

This recipe is fairly easy to pull together, and tasty.

Ingredients

• 2 teaspoons curry powder
• 1/4 teaspoon cracked black pepper
• 1/2 teaspoon salt
• 1/4 teaspoon chili powder
• 4 skinless, boneless chicken breast halves
• 1 tablespoon olive oil
• 1/2 of a large red onion, cut into thin wedges (1 cup)
• 2 fresh jalapeno peppers, seeded and finely chopped
• 4-5 cloves garlic, minced
• 1 14-ounce can unsweetened coconut milk
• 1 tablespoon cornstarch
• 3 tablespoons snipped fresh basil
• 1 teaspoon grated fresh ginger
• 3 cups hot cooked rice

Directions

1. In a medium bowl combine curry powder, black pepper, 1/4 teaspoon of the salt, and the chili powder. Cut chicken into 1-inch pieces. Add to spice mixture in bowl; toss to coat. Cover and chill for 1 to 2 hours to allow spices to penetrate meat.

2. Pour oil into a large nonstick skillet; heat over medium-high heat. Add onion, jalapeno peppers to wok; cook and stir about 3-4 minutes or until onion is translucent. Add garlic and cook one more minute. Add chicken and cook for 5-6 minutes until no longer pink.

3. Stir together coconut milk, cornstarch, and remaining 1/4 teaspoon salt until smooth. Carefully add to wok. Cook and stir until slightly thickened and bubbly. Stir in basil and ginger. Cook and stir about 2 minutes or until heated through. Serve over hot rice. Makes 4 servings.

Strawberry Margarita Slush

Tequila keeps this recipe from freezing solid, so the mixture maintains a slushy consistency. The slush can be stored in the freezer for several weeks.

Serves 8-10
10 oz frozen sweetened whole strawberries, thawed
1 can (12 oz) frozen limeade concentrate
1 cup water
3/4 cup tequila
1/4 cup triple sec

4 cup lemon-lime carbonated beverage, chilled

In blender place strawberries, limeade, water, tequila and triple sec. Blend until strawberries are chopped and mixture is blended. Pour into nonmetal freezer container. Cover container; freeze 8 hours or overnight until icy, stirring a few times after 2 hours.
To serve, stir mixture; spoon into 10 glasses. Top each serving with 1/4 cup carbonated beverage and stir till slushy.

I like to rim the glasses with sugar.

Really Good Salad

I found a recipe for a salad and every time I made it I changed something. I thought the salad was good but now with the changes it's really good! I don't have measurements, just make as much as you need and save the left over dressing for another salad.

Salad:
Spring Greens mixed with some romaine, chopped (for crunch)
celery, chopped
craisins
feta, crumbled (This picture looks like I used a lot of feta but the bowl is large and all the toppings are on top, I suggest not using to much feta as it is a strong tasting cheese, a little goes a long way)
sugared pecans (In medium skillet (non stick) heat 1/4 cup sugar over medium heat until sugar starts to melt, add 1 cup whole pecans and stir to coat. Stir until sugar is melted and nuts are well coated (being careful not to burn the nuts.) Remove from heat, cool, and chop. If you have leftovers, they make a great snack)

Dressing:
2 tablespoons sugar
3 tablespoons cider vinegar
1 teaspoon poppy seeds
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 cup red onion, diced
1/2 cup canola oil

Put dressing ingredients in the blender and blend until well mixed & thick. Lightly pour dressing (only what you need) over salad right before serving.

My first ripe tomato of 2009

When I first got this hanging tomato plant I wasn't so sure it would work. As you can see it grew and grew and now I have ripe tomatoes. Just a few so far but I am excited for all the wonderful things I'll make with fresh vine ripe tomatoes.

With the few tomatoes I had I made sliced tomatoes sprinkled with olive oil infused with crushed garlic, chopped basil, salt and pepper. Then I sliced fresh mozzarella and layered it with the tomatoes. Sprinkled the whole thing with more olive oil and fresh grated Parmesan cheese. Served it on toasted sliced baguette. This is a lot like my Garlic Tomato Bruschetta but instead of diced tomatoes these are sliced with fresh mozzarella. This makes a great fresh summer appetizer.

Mushroom Swiss Burger (Just like Hardees)

I found this recipe for Hardees mushroom and swiss burger on blogchef. Here is my suggestion about making this burger. IF you liked Hardees mushroom and swiss burger, this comes very close and you will enjoy this oh so messy burger. We liked them and will be making again!

1 can Campbell's Golden Mushroom soup

1 can sliced mushrooms
, drained
1 teaspoon Worcestershire sauce

4 slices Swiss cheese 

1 lb hamburger

1/2 teaspoon Accent seasoning

1/2 teaspoon Lawry's Seasoned Salt

1/4 teaspoon ground pepper



Directions:


1. Mix the first three ingredients together, put in sauce pan on low heat and let simmer.


2. Mix the Accent, Lawry's and pepper into the hamburger.

 (I just sprinkled this on the burgers as I don't like to mix my hamburger too much, I didn't use all the seasoning)
3. Form into 4 patties and fry or grill until done.
4. Put patty onto a good sesame bun, then the swiss, then the sauce. Serve.


Makes: 4 servings

Shrimp, asparagus and Penne

Looking at my blog it looks like I haven't done much cooking (or baking) this summer but that's not the case. What has happened is I have tried a lot of new recipes and haven't liked one! They were edible but I only put recipes on my blog that I will make again. This recipe was really good and it came together easily. I usually follow a recipe to a T but since that hasn't worked for me lately I decided to change it up a bit. Here is where I got my idea for this recipe. I have bought a frozen pasta dinner from the brand BERTOLLI. It's called Shrimp, asparagus and Penne. It actually is very good but I thought I should try and make it myself. Soooo...I did and here it is. It's shrimp and asparagus combined with a creamy tomato basil sauce made with white wine. I have to give some credit to a recipe that I started with, Pioneer Woman's (Penne a la Betsy), but I changed it up a bit.

Ingredients: (a good idea is to prep all ingredients while the pasta and asparagus are cooking, then it will come together quickly)

3/4 lb. Penne pasta (or other short pasta)
1 bunch asparagus, cut into bite size pieces (about 2 cups)
1 pound medium shrimp, cooked, peeled and deviened (I buy them frozen that way, just thaw and rinse before using) (Also if your shrimp are too large you can cut up shrimp into bite size pieces)
2 Tablespoons butter
2 Tablespoons olive oil
1 Small onion, finely diced
2 cloves garlic, minced or use garlic press
1 8oz. can tomato sauce
2 Tablespoons tomato paste (I found at my grocery store you can buy tomato paste in a tube so you can use however much you need. If you don't have this don't open a can and waste it. I like to use the tomato paste to thicken the sauce a little but if you don't use it, it won't make a huge difference)
1 cup heavy cream
1-2 Tablespoons fresh basil (To chop it finely, stack several basil leaves on top of one another. Then roll them, lengthwise into a tight roll and slice the roll into thin strips)
Salt
Pepper
Fresh Parmesan for topping

Cook the pasta until tender. Set aside.

Steam asparagus until fork tender. Set aside.

Heat 2 tablespoons butter in a large skillet over medium heat. And add 2 tablespoons olive oil. And onion. And begin cooking, stirring occasionally. Cook onion until it starts to soften and then add garlic and continue cooking until onions are soft (but not brown).

Add white wine into the skillet, letting it evaporate for a few minutes, stirring occasionally. Now add tomato sauce and the tomato paste. Stir together well. Then add heavy whipping cream. Stir together well, turn the heat to medium low.
Now add the shrimp and asparagus. Give it a good stir, and add some salt and black pepper to taste. Add the basil and pasta into the sauce. and give it a good stir. There you have it, you are ready to serve with fresh Parmesan sprinkled on top.

Serves 4-5

Shrimp Quesadilla

I got the original recipe from Simply Recipes but have made a few changes (check out original recipe here), Kevin and I really like these! Only make what you will eat because the shrimp is in a marinade and will get tough if they marinade too long. This recipe is for one serving so double or quadruple as needed. Very easy and delicious! Serve with avocado (guacamole) and sour cream. Great for a summer lunch or a light dinner.


INGREDIENTS
1/4 pound of medium-small frozen shrimp, peeled and deveined (I used medium shrimp and thought they were too thick so I cut all the shrimp right done the middle so that the shrimp would be flat in the quesadilla, this worked great)
2 Tablespoons lime juice
1/4 jalapeno, finely minced
sprinkle of chili powder
1 Tbsp chopped green onion
1 Tbsp chopped fresh cilantro
Salt and pepper
2 medium-sized flour tortillas
1/2 cup shredded monterey Jack cheese

Serve with....
avocado or guacamole
dollop of sour cream

METHOD
1. Defrost shrimp. (I like to rinse shrimp with cold water.)

2. Place shrimp in a bowl. Add lime, jalapeno, a sprinkle of chili powder, green onion, and cilantro. Sprinkle with salt and pepper. Let marinate for 10 to 30 minutes. Strain out the lime juice.

3. Heat a non-stick skillet on medium high. Add a small amount of oil (about 1/2 teaspoon) and spread it around the bottom of the pan with a spatula. Place one flour tortilla on the skillet. Flip the tortilla over a few times, 10 seconds between flips. Air pockets should begin to form within the tortilla. Remove the tortilla and repeat with the second tortilla. Leave the second tortilla in the pan and reduce the heat to medium.

4. Sprinkle the tortilla with the grated cheese. Distribute the shrimp mixture on top of the cheese. Place the other tortilla on top. Using two spatulas (one to hold the top in place) flip the quesadilla over when the bottom tortilla is nicely toasted and the cheese has begun to melt. Remove the quesadilla from the pan when the now bottom tortilla has toasted sufficiently.

You can also use just one tortilla instead of two, and fold the tortilla over itself like an omelette. (This is the method that I like to use) Then repeat to make other half.

5. Cut in half and cut half in threes, six pieces total. A pizza cutter works well for this. Place on a serving plate. Serve with avocado and sour cream.

Serves one (If making more than one just put finished quesadillas in a warm oven while making the others)

Thai Chicken and Cashews

I found this recipe on lizscookingblog and she found it from the Gourmet magazine, and it turned out great! Is there anything better than fresh ginger, garlic, and scallions? That is what Liz wrote and I couldn't agree more! I was glad to use my wok that I haven't used for a while. Next time I make this I'm going to try chicken breast because I'm not a fan of thigh meat. I'll let you know how that turns out because I will be making this again.

Ingredients:

Hint: To make this recipe come together with ease prep and measure all ingredients before you start cooking. Also have the rice cooking on the stove. Then when you heat up the wok (or pan) you are good to go.

• 1 bunch scallions
  
• 1 pound skinless boneless chicken thighs (I've tried this with pork tenderloin and it turned out great!)
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon black pepper
  
• 3 tablespoons vegetable oil
  
• 1 red bell pepper, chopped
  
• 2-4 garlic cloves, finely chopped (I used my garlic press)
  
• 1 1/2 tablespoons finely chopped peeled fresh ginger
  
• 1/4 teaspoon dried hot red-pepper flakes
  
• 3/4 cup reduced-sodium chicken broth
  
• 1 1/2 tablespoons soy sauce
  
• 1 1/2 teaspoons cornstarch
  
• 1 teaspoon sugar
  
• 1/2 cup salted roasted whole cashews
  
• Cooked white or brown rice
  

Instructions:

1. Chop scallions, separating white and green parts. Pat chicken dry, then cut into 3/4-inch pieces and toss with salt and pepper. Heat a wok or 12-inch heavy skillet (not nonstick) over moderately high heat until a drop of water evaporates immediately. Add oil, swirling to coat, then stir-fry chicken until golden in places and just cooked through, 4 to 5 minutes. Transfer to a plate with a slotted spoon. Add bell pepper, , ginger, red-pepper flakes, and scallion whites to wok and stir-fry until peppers are just tender, 5 to 6 minutes. Add the garlic, only saute 1 minute so not to burn garlic.
   


2. Stir together broth, soy sauce, cornstarch, and sugar, then stir into vegetables in wok. Reduce heat and simmer, stirring occasionally, until thickened, 1 to 2 minutes. Stir in cashews, scallion greens, and chicken along with any juices accumulated on plate.

Serves 4

I am growing this crazy up side down tomato plant. So far so good. It's full of blooms and it's growing like crazy. I had seen these advertised on TV but I got mine at home depot. I'll let you know when I get my first tomato. It's so exciting!!

Outback Steakhouse Alice Springs Chicken

This chicken dish is one of my go to meals. I always have the ingredients and this time a year I love anything I can put on the grill. If you've had this at Outback Steakhouse this comes close.

Honey mustard:
1/4 cup mustard
1/8 cup honey
1/8 cup corn syrup
1/8 cup mayonnaise
****************************
4 chicken breast, skinless and boneless
Honey mustard
4 pieces bacon, fried crisp and crumbled
1/2 teaspoon McCormick Season All
1 can sliced mushrooms, drained or use fresh and sautéed in butter
3 cups shredded colby/monterey jack cheese or brick cheese

1. Wisk together all honey mustard ingredients until smooth and free from lumps.
2. Have all other ingredients ready,bacon fried, cheese shredded and mushrooms sautéed in butter.
3. Sprinkle chicken with Seasoning.
4. Grill chicken breast until no longer pink.
5. At this point take chicken off grill to place a piece of foil on grill large enough to hold all the chicken breast. Turn grill to low.
6. Place chicken on foil and spread chicken with honey mustard, cover with a layer of mushrooms and bacon. Then sprinkle with shredded cheese. Cover grill just until the cheese is melted.
7. Serve with extra honey mustard.
Serves 4

Cheesy Garlic Croutons

These croutons are so much better than you can buy and makes your salad so much better.

Ingredients:
8 ounces French Bread Loaf -- cut in cubes
1/2 cup butter -- melted
1/2 teaspoon garlic powder
1/4 cup grated Parmesan cheese

Directions:
Heat oven to 300F degrees. Spread cubes on cookie sheet. In small bowl, combine melted margarine and garlic powder; mix well. Drizzle margarine mixture over cubes; toss to coat. Sprinkle with cheese. Bake at 300F degrees for 30-45 minutes or until dry, crisp and golden brown, stirring occasionally. When completely cool store in a zip lock baggie.

Chicken Fajita Pizza

My son is home from college so I'm making his favorite meals. This is at the top of his list. This pizza is so tasty and easy to prepare. If you like fajita's, this will become a favorite of yours too.

1 Boboli crust (picture below)
1 Tablespoon olive oil
1 - 2 boneless skinless chicken breasts cut into thin bite sized strips
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 cup thinly slice onion
1 cup green bell pepper, cut into this strips
1/2 cup Old El Paso Salsa, mild or medium
8 oz (2 cups) shredded Monterey Jack cheese (can use 1 cup monterey jack and 1 cup cheddar)

Heat oil in large skillet over medium high heat until hot. Add chicken; sprinkle with chili powder salt and garlic powder. Cook and stir 5 minutes or until browned. Add onions and bell pepper; cook and stir an additional 3 minutes or until chicken is no longer pink and vegetables are crisp tender. Drain any juice. Set aside.

(This picture was enough for two fajita pizzas)

Spread crust with salsa. Spoon chicken mixture evenly over crust. Sprinkle with cheese. Bake (400) 10 to 12 minutes or until cheese is melted. I like to put under the broiler for a minute just to brown the cheese a little (watch closely so not to burn). Serve with sour cream and avocados (or guacamole) 4 servings

Rhubarb Nut Muffins

Rhubarb Nut Muffins

I love muffins and these are my favorite. They are even better the next day. I also freeze them if there are any left over.

1 1/2 cups flour
3/4 cup brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil
1 egg, lightly beaten
1/2 cup buttermilk
1 teaspoon vanilla extract
1 cup diced fresh rhubarb
1/2 cup chopped walnuts
***********************
Topping:
1/4 cup brown sugar
1/4 cup chopped walnuts
1/2 teaspoon ground cinnamon



1. In a large bowl, combine flour, brown sugar, baking soda and salt.
2. In a small bowl combine oil, egg, buttermilk and vanilla; stir into dry ingredients just until moistened.
3. Fold in rhubarb and walnuts.
4. Fill greased or paper lined muffin cups two-third full. Makes 12 regular or 6 giant muffins.
5. Combine topping ingredients and sprinkle on top of each muffin.
6. Bake 350 for 25 minutes. (check time on the regular size muffins as I always make the bigger ones)

I keep out what muffins we'll eat that day and I freeze the rest, otherwise they will get dried out tasting. Forty seconds in the microwave is all it takes to have a muffin ready when you want one.

BBQ Brisket Sandwiches

Lately every new recipe I try isn't worthy of my blog so I wasn't thinking I'd need the camera. But, to our surprise these bbq sandwiches were really good. I will be making this again so I'll post a picture next time.



BBQ Brisket Sandwiches

Servings: 5 (Easy to double)

"Beef brisket is rubbed with spices and liquid smoke, and refrigerated overnight. After roasting for 3 hours, it is sliced, sauced, and baked for another 30 minutes. I started with a recipe I'd seen on allrecipes.com and made a few changes. This will now be the bbq sandwich I make over and over again. Tender and delicious!! Serve on kaiser rolls.

Ingredients:
2-3 pounds beef brisket
2 tablespoons liquid smoke flavoring
1 tablespoon onion salt
1 tablespoon garlic salt

4 tablespoons brown sugar
1 cup ketchup
3 tablespoons butter
1/4 cup water
1/2 teaspoon celery salt
2 tablespoons Worcestershire sauce
1 1/2 teaspoons mustard powder
salt and pepper to taste

Directions:
1. Pour liquid smoke over brisket. Rub with onion salt and garlic salt. Cover brisket in foil and refrigerate overnight. I also like to make the bbq sauce and place in refrigerator overnight to meld the flavors of the sauce.
2. In a medium saucepan, combine brown sugar, ketchup, butter, water, celery salt, Worcestershire sauce, mustard, salt and pepper. Stir, and cook until combined. Try not to get it to a boil as it will always end up on your clothes!! Cool and place in fridge overnight.
3. Preheat oven to 300 degrees. Place brisket in a roasting pan (a pan that fits the brisket, not too large). Cover with foil and bake for 3 hours or until tender. Remove from oven, let set 10-15 minutes to cool, and then slice (across the grain). It will fall apart some. Put slices back into pan (drain off any juice left in pan).
4. Pour sauce over meat slices in pan. Cover and bake for 30 more minutes.
5. Serve with Kaiser rolls. We also like to top sandwich off with creamy coleslaw.

Grilled Lemon Parsley Chicken Breast

I've adapted this recipe from Cooks Illustrated - 7/2007 magazine

The chicken should be marinated no less than 30 minutes and no more than 1 hour. If you like lemon you'll love this grilled chicken. It has a lot of flavor. Any left over chicken makes a great sandwich the next day.

Serves 4
Sauce:
1 teaspoon Dijon mustard
1 Tablespoons lemon juice
3 Tablespoons olive oil
1 Tablespoon minced fresh parsley leaves
¼ teaspoon sugar
¼ teaspoon salt
¼ teaspoon pepper

Marinade
2 Tablespoons fresh lemon juice
3 Tablespoons olive oil
1 teaspoons sugar
1 teaspoon salt
½ teaspoon ground black pepper
3 medium garlic cloves , minced (about 1 tablespoon)
2 Tablespoons water

4 Boneless, skinless chicken breasts (6 to 8 ounces each), trimmed of excess fat
Vegetable oil for grill rack


1. Whisk together 1 teaspoon mustard, 1 tablespoon lemon juice, 3 tablespoons olive oil, 1 tablespoons parsley, 1/4 teaspoon sugar, 1/4 teaspoon salt, and 1/4 teaspoon pepper in small bowl; set aside for sauce to drizzle on cooked chicken.

2. Whisk together 2 tablespoon lemon juice, 3 tablespoons olive oil, 1 teaspoon sugar, 1 teaspoons salt, 1/2 teaspoon pepper, garlic, and water in medium bowl. Place marinade and chicken in gallon-size zipper-lock bag and toss to coat; press out as much air as possible and seal bag. Refrigerate 30 minutes, flipping bag after 15 minutes. No longer than 1 hour.

3. Turn all burners to high and heat with lid down until very hot, about 15 minutes. Scrape grate clean with grill brush. Dip wad of paper towels in oil; holding wad with tongs, wipe cooking grate. Leave primary burner on high and turn off other burner(s).

4. Remove chicken from bag, allowing excess marinade to drip off. Place chicken on cooler part of grill, smooth-side down, with thicker side facing lit burner. Cover and cook until bottom of chicken just begins to develop light grill marks and is no longer translucent, 6 to 9 minutes. Using tongs, flip chicken and rotate so that thinner side faces lit burner. Cover and continue to cook until chicken is opaque and firm to touch, 6 to 9 minutes longer.

5. Move chicken to hotter side of grill and cook, uncovered, until dark grill marks appear, 2 to 3 minutes. Using tongs, flip chicken and cook until dark grill marks appear, 2 to 3 minutes longer. Transfer chicken to cutting board, let rest, tented with foil, 5 minutes. Slice each breast on bias into 1/4-inch-thick slices and transfer to individual plates. Drizzle with reserved sauce and serve.

My friend Sabrina and I had a bridal shower for our friend Hope. Sabrina did all the planning and I made all the food. It worked out great. I made my favorite chicken salad on croissants, croissants with deli meat and cheese, broccoli, bacon and raisin salad, crunchy ramen salad, fruit with favorite fruit dip, and for dessert I made mini cheese cakes with raspberry sauce and mini carrot cakes. I also dipped strawberries in chocolate. I wasn't thinking and after dipping I placed them on the plate instead of wax paper. NOT a good idea as they stuck to the plate. Oh well, that's all that went wrong. To make the mini desserts I used a pan I got from Williams Sonoma. Looks like a mini muffin pan but each cup has a removable disk in the base so you can unmold the cakes with ease. I have two pans as I love making these mini desserts. The recipe for the cheese cakes are on the back of the box it came in and I used my carrot cake recipe for the mini carrot cakes. They are a pecfect size dessert. I bought one for the new bride, happy baking Hope!!

Dark Chocolate Dried Cherry Cookies

It has rained all weekend so what better to do than make cookies! These have to be my all time favorite cookie, they are that good. The combination of dark chocolate and dried cherries are amazing. YUM! These cookies keep for 4 to 5 days stored in an airtight container or zipper-lock plastic bag. I got this recipe from Cooks Illustrated. They are worth every calorie.






Ingredients

1 1/4 cups unbleached all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon table salt
1 1/4 cups rolled oats , old-fashioned
1 cup toasted pecans (4 ounces), chopped
1 cup dried tart cherries, chopped coarse
4 ounces dark chocolate , chopped into chunks about size of chocolate chips (about 3/4 cup)
1 1/2 sticks butter, softened but still cool
1 1/2 cups packed brown sugar
1 large egg
1 teaspoon vanilla extract

Directions
1. Heat oven to 350 degrees.
2. Whisk flour, baking powder, baking soda, and salt in medium bowl. In second medium bowl, stir together oats, pecans, cherries, and chocolate.
3. In standing mixer fitted with flat beater, beat butter and sugar at medium speed until no sugar lumps remain, about 1 minute. Scrape down sides of bowl with rubber spatula; add egg and vanilla and beat on medium-low speed until fully incorporated, about 30 seconds. Scrape down bowl; with mixer running at low speed, add flour mixture; mix until just combined, about 30 seconds. With mixer still running on low, gradually add oat/nut mixture; mix until just incorporated. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
4. Roll between palms into balls about 1 1/2 inches in diameter; stagger 8 balls on each baking sheet, spacing them about 2 1/2 inches apart. Bake 14-16 minutes until cookies are light brown. Do not over bake.
5. Cool cookies on baking sheets on wire rack 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.

Makes 2 Dozen large cookies

Crashed Potatoes

I got this recipe from this blog - http://thepioneerwoman.com/cooking. Check out this amazing blog. She shows step by step how to make these potatoes and all of her recipes. I changed the recipe slightly by using butter instead of all olive oil and she uses rosemary but I'm not a big fan of the herb. I also serve the potatoes with a dollop of sour cream. Roasted goodness on the outside and tender on the inside, Yum!


Small Yukon gold or red new potatoes
Olive oil
Butter, melted
Kosher salt
Freshly Ground Black Pepper
sour cream


1. Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
2. On a sheet pan, generously drizzle olive oil. Place tender potatoes on a the cookie sheet leaving plenty of room between each potato. With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again.
3. Brush the tops of each crushed potato generously with melted butter. Sprinkle potatoes with kosher salt, fresh ground black pepper.
4. Bake in a 450 degree oven for 15-20 minutes until golden brown.

Chicken Pot Pie

Now that it's just Kevin and I, I make this pot pie in 4 individual servings so that we can freeze two servings.

Once I found this recipe it's the only pot pie recipe I use.

1 (15 oz) pkg. Pillsbury Refrigerated Pie Crusts
1/3 cup butter
1/3 cup onion, chopped
1/3 cup four
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups chicken broth
2/3 cup milk
3 cups cooked chicken, cut up
2 cups frozen mixed vegetables, thawed

1. Heat oven to 400. Prepare pie crusts as directed on pkg. for two-crust pie using 9 inch pie pan.
2. In medium saucepan, melt butter over medium heat. Add onion; cook 2 minutes or until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cook, stirring constantly, until bubbly and thickened.
3. Add chicken and mixed vegetables; remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust and flute; cut slits in several places.
4. Bake 400 for 30-40 minutes or until crust is golden brown. let stand 5 minutes before serving to let cool slightly and also to let it thicken. Serves 6

Note: I always have a bag of (Tyson) frozen chicken breast in the freezer and with these you just bake them frozen and the meat is so tender. I like Tyson because the meat isn't fatty.

Instead of one large pot pie, here I make 4 individual pot pies.
At this point, you can freeze the pie pie. To bake, thaw, and put on pie crust right before baking, bake as directed.

Before filling individual casserole dish, cut pie crust to fit dish.

Bake as directed in recipe.

Tuna Melt

I have to add this sandwich to my blog because it's a sandwich I make all the time. You make the tuna melt like a grilled cheese. Mix the tuna with a little mayo, salt and pepper. Assemble the sandwich-slice bread (use good bread, I like english muffin bread), a slice of munster cheese, a layer of tuna, a slice of american cheese and another slice of bread. Spread top of bread with a very thin layer of mayo. (I like using mayo as you don't have to soften the butter and with the mayo the bread toast up really nice and crisp). Then grill sandwich just like a grilled cheese. It's easy and I always have tuna in the pantry.

ESPN Game Day / Madison Wisconsin

Last Saturday ESPN was at the Kohl Center in Madison for the Wisconsin vs Ohio State basketball game. In the morning the Kohl Center was open to all students for ESPN game day. Michael (my son/freshman at UW) was picked to shoot the half court shot. He missed BUT he still won $1000.00. Yes, he's dressed like a hot dog but he figures it's what got him picked out from all the other students. He got a signed jersey, got his picture taken with the ESPN guys and got a check for $1000.00, not a bad day!

Chicken Salad Croissants

List of ingredients: chicken breast, celery, raisins, cranberries, almonds, mayo, red onion, salt, pepper and croissants.

This chicken salad is the best! It's easy and can be made ahead. It's our family's favorite.

2 cups cooked chicken breast, cut up
1/4 cup diced celery
1/4 cup raisins
1/4 cup dried cranberries
1/4 cup sliced almonds
3/4 cup mayonnaise
2 Tablespoons chopped red onion
1/4 teaspoon salt
1/4 teaspoon pepper
5 Croissants



1. Combine all the ingredients except for the croissants. Mix well.
2. Spoon about 1/2 cup into each croissant.

Serves 5

Hint: For a large group, get smaller croissants and double or triple as needed. I get the half size croissants at Sam's Club, they are the perfect size.

To toast almonds: Put on cookie sheet and bake 350 for about 5-10 minutes. Check often because they will burn fast.

Cooked Chicken for Chicken Salad: Place chicken breast on cookie sheet lined with foil (for easy cleanup), bake 350 for about 30-40 minutes (depends on size of chicken). Turn chicken over half way through. Baked until done but not browned so that it doesn't get dried out. Let sit until cool and cup up into bite size pieces.

Tilapia Parmesan

Great fish recipe!
Tilapia is my favorite fish, it's tender, flaky, has a mild flavor and cooks up fast.


2 lbs tilapia fillets (must be thawed, not frozen) (about 4-6 fillets)
2 tablespoons lemon juice
1/2 cup grated parmesan cheese (Kraft 100% grated parmesan, not fresh)
4 tablespoons butter, room temperature
3 tablespoons mayonnaise
3 tablespoons finely chopped green onions
1/4 teaspoon seasoning salt (I like Old Bay seasoning here)
1/4 teaspoon dried basil
black pepper
1 dash hot pepper sauce

4 servings | 15-20 minutes

1. Preheat oven to 350 degrees.
2. On jelly roll pan, lay fillets in single layer. (cover pan with foil for easy cleanup)
3. Do not stack fillets.
4. Brush fish with lemon juice.
5. Bake fish in preheated oven 10 minutes or until fish just starts to flake. (depending on the thickness of your fish, may have to cook longer)
6. While fish is baking, in bowl, combine parmesan, butter, mayonnaise, onions and seasonings.
7. Mix well with fork.
8. After fish has baked 10 minutes spread with cheese mixture. Change oven to broil and broil until golden brown, about 5 minutes.
9. Watch fish closely so that topping does not burn.

No Peek Beef Casserole

Now that it's just Kevin and I, I have to scale down recipes. With this recipe, I halved it and made in a smaller crock pot. I got beef tenderloin for $3.99lb so I used that instead of stew meat. I have to say the tenderloin made this extra good.

No Peek Beef Casserole
CLICK HERE FOR PRINTABLE VERSION OF RECIPE

This is one of those recipes I use time and again, it's so easy and so good!

Spinach, onion, bacon and brie omelet

I made Kevin and I omelets this morning with ingredients I had left over in the fridge ( sauteed spinach, green onions, bacon and brie cheese). They were extra good. I started eating and realized I had to blog this recipe so I took this picture after a few bites. It's a keeper!

Spinach, onion, bacon and brie omelet
click here for a printable version of this recipe

Today is my daughter Megan's 21st birthday. We spent the weekend in Chicago. On Saturday we went out for deep dish Chicago pizza (Gino's East- YUM), did some window shopping, saw the show Blue Man Group (very entertaining!)

and on Sunday went out for brunch at Table 52. Table 52 is Art Smith's Restaurant. He used to be Oprah chef. He was at the restaurant and he came over to say hi. He was very nice and talked to us for awhile. He was kind enough to have a picture taken with us. I have to share what we had because we all had something different and loved every bite. I had eggs Benedict (best I've had), Kevin had the breakfast pizza (made in a brick fire place), Michael had fried chicken with a waffle (while he was eating it he said, "I'm getting this! It's so good!") and the birthday girl got catfish with cheesy grits collard greens and hush puppies (I don't think I heard anything from her except yummmm). Oh, she had to order her first legal drink, a peach Bellini. It was a great weekend for all of us.

Merry Christmas

I would like to wish everyone a Merry Christmas and Happy New Year from my family to yours!

Baked Eggs with Spinach

I was searching for a recipe I saw with spinach, parmesan and eggs but never did find the recipe I was looking for. So....I found a basic baked egg recipe and I went from there. Here is what I came up with, which we all enjoyed this morning.

Baked Eggs with Spinach

click here for a printable version of this recipe

Yield: Makes 4 servings

1/4 cup onion, finely chopped
2 tablespoons butter
10 oz. pkg frozen chopped spinach, thawed (using a clean kitchen towel squeeze out liquid) or 9oz bag fresh spinach
3 Tablespoons mayonnaise (only use 1 Tablespoon if using fresh spinach)
3 Tablespoons grated parmesan (kraft)
salt &black pepper (to taste)
4 large eggs
parmesan to sprinkle on top

Special equipment: 4 (8-ounce) ramekins
Accompaniments: bacon and buttered toast

Preheat oven to 350°F.

Cook onion in butter in a skillet over moderate heat, stirring, until softened, about 5 minutes. Add spinach (breaking spinach up as you had squeezed it into a ball) (if using fresh spinach, saute until cooked and place on cutting board and chop up, put back into skillet), add mayonnaise, parmesan, salt and pepper. Stir to combine and heat through. Divide into 4 portions and line ramekins on bottom and up sides half way with spinach. Add a egg to each dish. Put ramekins on baking sheet and bake for 20 minutes. At this point check to make sure egg whites are set (if not bake a few more minutes) then sprinkle with parmesan and bake one more minute. It was a perfect portion with some bacon and toast on the side.

Perfect Sugar Cookies

I made these cookies for my son's birthday party to send home with everyone. I tried this recipe for the first time and this is a keeper. The dough rolled out wonderfully. It also makes a lot of cookies (depending on the size of the cookie cutter). I will be using this recipe for my Christmas cutouts.

Perfect Sugar Cookies
click here for a printable version of this recipe


2 Cups sugar
1 Cup butter, softened
3 eggs
1 teaspoon vanilla
1 Cup sour cream
6 Cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt

1. In an electric or stand mixer, cream the sugar and butter. Add eggs, vanilla and sour cream until well combined. Slowly add in the flour, baking soda, baking powder and salt until well combined.
2. In 2 batches, place in plastic wrap in a disc shape and chill for at least 2 hours for best results.
3. Once chilled, roll and cut into desired shapes. Bake at 350 degrees for 9-11 minutes depending on how thick you cut your cookies. Remove and let cool. Frost and decorate as desired.
This is the blog that I got the recipe from. Check it out for more wonderful recipes!
http://www.picky-palate.com/2008/02/best-of-best-in-sugar-cookies.html

Apple Squares

Click here for more pictures and recipe

These take some time but they are worth the effort.

CLICK HERE FOR A PRINTABLE VERSION OF RECIPE

Dawn's BLT's

I know you don't need a recipe for BLT's but I wanted to share how I make my bacon. I love to make bacon this way, it cooks up nice and crispy. All you do is preheat oven 350. Lay bacon out on large cookie sheet (with sides!).

Bake bacon about 20 minutes. After 15 minutes, take out of oven and flip bacon over. Return bacon to oven. After 20 minutes if bacon isn't done, just check every 5 minutes until it's as crispy as you want it. Drain on paper towels.

As you can see I do make my BLT's a little different. I like to use toasted english muffins. Try it you'll like it! Fits a large slice of tomato perfectly.

Stuffed Shells with Italian Sausage

Last week I had some friends over for dinner. The dinner was in the honor of our friend Dani. She was back home from Iraq for just two short weeks. I made one of her favorites dishes that I have made for her in the past. Then again Dani always made me feel like whatever I made for her she loved. I made stuffed shells with Italian sausage.
Click here for recipe - Stuffed Shells with Italian Sausage

Black Bean and Avocado Salsa

Black Bean-Avocado Salsa
click here for pictures and recipe
We went to a graduation party last weekend and I had this salsa. I came home and found a recipe in a Southern Living cookbook and Paula Deen's cookbook. I took both recipes and made this wonderful salsa.
This is now my favorite salsa. It's colorful and fresh tasting.

Seven Layer Bars

Click here for recipe and pictures

These are called seven layer bars because ingredients are layered, not mixed. You don't even need a bowl just the pan you are using. These have to be the easiest bars I've ever made. I've been making these for years, not because they are easy but because they are so good!

BBQ Baby Back Ribs

BBQ Baby Back Ribs are a family favorite. I like to make them because it's an easy meal to put together.
First I rub the ribs with a rub. I use Famous Dave's rib rub. I have 3 full racks and I put them into a large pan and I cover with foil. Bake 325 for 2 hours.

After baking in the oven I put on a hot grill and grill for 30 minutes basting with your favorite bbq sauce. I like Famous Dave's original bbq sauce.

Here are the finished ribs. They are cooked to perfection, tender and moist. Serve with extra bbq sauce. Three full racks serve about 6-7.

How to cut corn off the cob

The other day I was cutting corn off the cob onto a cutting board and I had corn all over. I thought there has to be an easier way to do this so I googled-how to cut corn off the cob and this is what I found....

The hole in the middle of the bundt pan holds the corn and all the corn falls neatly into the pan. This is so clever I had to share.

Scotcharoos

SCOTCHAROOS
click here for recipe and more pictures
These bars are a family favorite. Chewy and crunchy with a wonderful combination of peanut butter, chocolate and butterscotch.

Cavatini

Cavatini
click here for recipe and more pictures

To describe this recipe it's like pizza and pasta. I find my self making a lot of pasta these days as I'm cooking up some of my kids favorite dishes before they go off to college. It's sad to say that Michael's all time favorite pasta is one he makes himself, Kraft Mac and Cheese. No thanks, but this dish, everyone likes. It's easy and fast

Frozen Margaritas

This is my favorite recipe for margaritas. I came up with this one by trial and error. The pineapple juice cuts the sour of the lime and sweetens the drink perfectly. If there is any extra just freeze it. The margaritas won't freeze solid because of the liquor and it's ready for you whenever you want a frozen margarita. Even better make up a few batches ahead of time and freeze. Perfect on a hot summer day!

Frozen Margaritas

Click here for recipe and more pictures

Chuncky Guacamole

I love avocados, in a salad, with Mexican and my favorite, guacamole. Here is my recipe for...

Chunky Guacamole

Crunchy Chocolate Chip Cookies

Crunchy Chocolate Chip Cookies

I think these are the best chocolate chip cookies. They are buttery and they stay fresh tasting for days. As the name says they are crunchy but not hard. Almost every evening my husband and I have a cup of tea after dinner and if we are lucky there are fresh baked cookies to go along with our tea. If not fresh, I always have cookies in the freezer. A cookie a day might not keep the doctor away but a cookie a day makes us happy!

Knox Bloxs

I decided every time I make a recipe I was going to take pictures and help my blog become more appealing. I have to include these Knox Bloxs because my Kids (now 18 & 20) still like to snack on these on a hot summer day. I'm making these today to bring to a cookout we are having with friends. It's a hot day and there will be kids so these should be a treat. What you will need is...

Original Knox Blox

Sausage and Mostaccioli Bake

I've realized I have to make some changes with my blog. It's like looking at a cookbook without pictures. You are more likely to make these recipes if you can see how it's done and what the recipe looks like. I'm not an expert in food photography but I'll do my best with my Sony Cybershot.
Both my kids are leaving for college the end of August so I'll be making their favorites. The first is my son's favorite casserole. To sum up this recipe, it is creamy mac and cheese with smoked sausage. I like to serve this dish with broccoli (adding some nutritional value). This fits in the category of comfort food.


Sausage and Mostaccioli Bake
click for recipe and more pictures
This recipe comes from my Mom, she said it's easy and good. She was right, I've been making it ever since.

Ginger Snaps

After trying a few different recipes for ginger snaps, I found this recipe and it's a keeper. It's a favorite cookie of mine because it reminds me of my Grandma Peg, easy and fast to make, crunchy and soft, full of flavor, and it goes great with a cup of tea. Click here for recipe.

Roasted Asparagus

This is my favorite way to make asparagus. Roasting makes the asparagus crisp tender and brings out the full flavor. Click here for the recipe

Tonight I made a great steak sandwich, Marlboro Man's Favorite Sandwich. Yes, that's what it's called. I got the recipe from thepioneerwoman.com/cooking/. It was really tasty and easy. I'll be making it again.

Cherry Cheese Danish

Check out my Cherry Danish recipe. I added pictures to explain how they are made. Try these as they are made in a snap and are a treat on weekend mornings.

I came across this cooking blog that has become a favorite. Check it out at thepioneerwomancooks.com. I have made three recipes so far. Her olive bread, Best ever chocolate cake and the pasta with shrimp (Penne al la Betsy).The olive spread for the bread was wonderful on crackers, on a sandwich or like the recipe calls for french bread. The recipe makes a lot so next time I'll half because olive spread doesn't taste too good after eating it all week. The chocolate cake was also good but I have a recipe a lot like it here on my blog that is just as good (Texas Cake). The pasta with shrimp was really good, I'll be making it again.

It's snowing today (a lot!) and we are hungry for hamburgers but grilling today is out of the question. So I thought of making patty melts. I'm going to post this recipe (Sandwiches) to remind me to make these now and again as they were really good. If you have left over meatloaf, it works well in place of the hamburger. Just slice up meatloaf to fit the rye bread. Heat the meatloaf before putting the patty melt together.

Today I made my pot roast BUT instead of a pot roast dinner with potatoes and all the other fixings I made a pot roast sandwich. I made the roast in the crock pot (recipe on Main Dishes-Pot Roast) and shredded the meat. Added it back to the crock pot with just enough gravy to coat the meat. Served the roast on an onion roll with horseradish sauce. It was really good.

Marinated Cheese

Click here for recipe and more pictures

I was having a family birthday party for my son Michael a few weeks ago and had mentioned it to a friend Cate at work. She said, "I'll make you an appetizer. It's my favorite and I love to make it, it will be a surprise." How nice! One less thing I had to think about. Kate wasn't even coming to the party. On that day she drops off two appetizers. She brought over a pumpkin dip in a real pumpkin with ginger snap cookies and a beautiful dish filled with marinated cheese. My family loved both. I just got the recipe from Kate for the marinated cheese (click here for more pictures) and it's posted under snacks. I love getting recipes from friends because now when I make it I will always think of her and how thoughtful she is.