It Inspired Me

It's been a long time since I've posted about a new drink.  This one is really nothing to write home about but I wanted to add it to the list. I had to add more than twice the amount of sweetener than was instructed. 1 1/2 ounces light rum 1 ounce fresh lime juice 1 teaspoon simple syrup or superfine sugar (2:1 ratio of water to sugar) Shake all ingredients and enjoy.

Here's a Penzey's recipe for baked oatmeal.  My favorite part of the recipe is that you can make it the night before.  Then pop it in the oven in the morning and enjoy an easy warm good breakfast.  Experiment with the fruit you put in it, peaches, blueberries, apricots, apples.  The options are endless.  Share if you try something that is good.  1/2 Cup butter, softened (1 stick) 1/4 Cup white sugar 1/2 Cup brown sugar 2 eggs 1 Cup milk 1/2-1 tsp. PENZEYS CINNAMON 1/2 tsp. salt 1 TB. baking powder 3 Cups regular or quick-cooking oats 1/2 Cup fresh or frozen blueberries 1 peach, skinned, chopped, pit removed 2 TB. VANILLA SUGAR warm milk (optional) Beat together the butter and sugars. Mix in the eggs, milk, CINNAMON, salt, baking powder and oats. Beat well. Add the fruit. Pour into a greased 8-inch square pan. Cover with foil and refrigerate overnight. In the morning, preheat the oven to 350°. Uncover the pan and sprinkle with VANILLA SUGAR. Bake in preheated oven until f

This was good but I would change a few things if I did  it again.  First, don't let pasta open to the oven, keeping all the noodles covered with the sauce.  Also, don't overdue the amount of pasta, err on the side of sparce. 8 Ounce spaghetti (uncooked) 2 eggs (beaten) 1⁄3 Cup Parmesan Cheese 1⁄2 Cup onion (finely minced) 2 Tablespoon margarine 1 Cup sour cream 1 Pound Italian sausage (chicken is also good) 4 Ounce Mozzarella Cheese 1 1⁄2 Cup spaghetti sauce Break spaghetti in half and cook till al dente. Drain. While spaghetti is hot, mix with Parmesan cheese and Large eggs. Press spaghetti into bottom and up sides of a well greased 10 inch pie plate. Saute/fry onion in margarine. Mix with lowfat sour cream and spread over crust. Brown sausage and drain fat. Stir in spaghetti sauce. Simmer 10 min. Spoon over lowfat sour cream and "pie crust". Cover with foil and freeze. To serve: Thaw and bake at 350 degrees for 25 min. Put mozzarella cheese on top, continue baki

These are very good and very addicting.  Thanks to Jean for sharing the recipe.  They are perfect to have around in the summer.  1/2 c milk 1/2 c butter 1/2 c peanut butter 2 c sugar 4 T cocoa 3 c uncooked oatmeal 1 t vanilla 1/2 t salt 1/2 c chopped nuts Bring milk to a boil.  Pour over butter and peanut butter blending well.  Add sugar and cocoa, blending well.  Add oatmeal, vanilla and salt.  Spread into 9x12 buttered pan.  Chill till firm.  Enjoy

1 head broccoli 1 T olive oil Salt and freshly ground pepper to taste 2 T grated Parmesan Preheat your oven to 400 degrees F. Peel the outer layer of the broccoli stalks. Cut the broccoli lengthwise keeping the stalk and broccoli florets intact. (The long broccoli spears should resemble trees.) Arrange in a single layer on a baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Toss to coat and roast until nicely caramelized, about 15 minutes. Turn broccoli over and sprinkle with grated the Parmesan. Cook until the Parmesan melts, about 5 minutes. Transfer to a serving bowl or platter and serve immediately.

This is a very good stew, especially in the fall when the root vegetables are in season.  Thanks to Andrea for sharing this. 1 c dried yellow or tradition lentils 3-4 c water or vegetable stock 1 small onion, chopped 3 cloves garlic, finely chopped  1 large carrot, chopped 1 large or 2 medium potatoes, diced into 1/2 inch cubes 2 c peeled diced butternut squash or sweet potato 2 c chopped kale, stems removed Combine water and lentils in pot and bring to boil, stirring frequently.  While heating, chop and add other ingredients in the order listed, except kale.  Once the water boils, turn head to low.  Stir in kale.  Salt and pepper to taste.  Simmer 45 minutes.  Serve with steamed rice.

Only problem is that you'll buy a bottle of the dressing to only use 1/4 cup of it.  I did like it though.  Don't mind all the Kraft references.  If you find another brand, have at it.  1/2 lb. linguine, uncooked 3 cups broccoli florets 3 carrots, peeled, sliced 2 tsp. oil 1lb. beef sirloin steak, cut into strips 1/4 cup KRAFT Asian Toasted Sesame Dressing 1 Tbsp. teriyaki sauce Cook pasta in large saucepan as directed on package, adding vegetables to the boiling water for the last 2 min.  Heat oil in large nonstick skillet. Add meat; cook until browned on all sides, stirring occasionally. Stir in dressing and teriyaki sauce; cook 2 min. or until sauce is thickened, stirring occasionally. Drain  pasta mixture; place in large serving bowl. Add meat mixture; toss to coat. For added crunch, sprinkle with 1/2 cup PLANTERS Dry Roasted Peanuts just before serving. Or for another variation, prepare as directed, using KRAFT Zesty Italian Dressing, adding 1 tsp. ground g

Thanks to the public library, I have tried a lot of recipes from a Wisconsin Bed and Breakfast Cookbook.  These were very good.  You could really play around with the recipe with regards to what you  mix into it.  1 1/4 c flour 3 T sugar 2 t baking powder 1 t baking soda 3/4 t salt 1/2 c currants 5 T cold butter 8 oz sour cream 1 egg, separated Cinnamon Sugar Combine all dry ingredients and mix well.  Cut in butter with pastry blender until mixture resembles coarse bread crumbs.  Add currants and stir.  Combine sour cream and egg yolk.  Add to flour mixture.  Mix until just barely combined.  Turn our onto a floured surface and knead just enough to form a ball.  Pat out to approximately 3/4 inch thick.  Cut into shapes with cookie or biscuit cutter.  Place on ungreased cookies sheet.  Brush tops with egg white beaten with one tablespoon wter.  Sprinkle with cinnamon sugar.  Bake 11 minutes at 425.  Cool on wire rack.  Do not overbake - bottoms should be a tan and sides will

This is a creamy wild rice soup.  Very simple and delicious.  Great on those cold winter nights.  Too bad it has cream in it or I would freeze it.  I wonder if you could freeze it before you put the cream in?  Hmmm just a thought.  4 cups chicken broth 2 cups water 2 cooked, boneless chicken breast halves, shredded 1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet 1/2 teaspoon salt 1/2 teaspoon ground black pepper 3/4 cup all-purpose flour 1/2 cup butter 2 cups heavy cream In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat. In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook

Make the dough in the bread machine then roll, add topping, bake and enjoy! "Save yourself a lot of money by making your own homemade cinnamon rolls! The dough is made in the bread machine and everything else is done by hand." 1 cup warm milk (110 degrees F/45 degrees C) 2 eggs, room temperature 1/3 cup margarine, melted 4 1/2 cups bread flour 1 teaspoon salt 1/2 cup white sugar 2 1/2 teaspoons bread machine yeast 1 cup brown sugar, packed 2 1/2 tablespoons ground cinnamon 1/3 cup butter, softened 1 (3 ounce) package cream cheese, softened 1/4 cup butter, softened 1 1/2 cups confectioners' sugar 1/2 teaspoon vanilla extract 1/8 teaspoon salt Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon. Roll dough into a 16x21 inch rec

Good take on a pumpkin waffle.  Who can turn down a waffle? 2 cups all-purpose flour 1/4 cup granulated sugar 1 tablespoon cornstarch 2 teaspoons baking powder 2 teaspoons ground cinnamon 1/2 teaspoon salt 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 2 large eggs, separated 1 3/4 cups milk 1/2 cup Pumpkin Puree 2 tablespoons butter or margarine, melted 3/4 cup chopped nuts 1 recipe pumpkin maple sauce, (recipe follows) Combine flour, sugar, cornstarch, baking powder, cinnamon, salt, ginger and nutmeg in large bowl. Combine egg yolks, milk and pumpkin in medium bowl; mix well. Add to flour mixture. Stir in butter. Beat egg whites in small mixer bowl until soft peaks form. Gently fold into pumpkin mixture. Preheat waffle iron according to manufacturer's directions. Depending on size of waffle iron, pour 1/2 cup to 1 1/2 cups batter onto hot iron. Generously sprinkle with nuts. Bake for 4 to 5 minutes or until steaming stops. Repeat with remaining batter an

1 c butter 1 c sugar 2 eggs 2 t vanilla 2 c flour 1 t baking powder 1 t baking soda 1 c sour cream Toppings: 1 c chopped pecans  or nuts 1/2 c brown sugar 1/4 c white sugar 1 t cinnamon Cream butter, sugar, vanilla, eggs and salt.  Sift into separate bowl flour, baking powder and baking soda.  Add half of the flour mixture and half of the sour cream to butter mixture.  Beat one minute, then add rest of both mixtures.  Beat one additional minute.  Grease and flour 9x13 pan and spread half of the cake batter into pan. Mix topping mixture and sprinkle half on the batter.  Then carefully pour and spread remaining cake batter on top of this. Finally, sprinkle on remaining topping.  Bake at 350 for 35-38 minutes. 

Ice cream cakes have become tradition in my house.  They look very impressive but are very simple and oh so delicious! 2 qts of your favorite ice cream    (can be plain like chocolate or vanilla or could be chunky like turtle or elephant tracks) 1 jar microwavable chocolate fudge topping 12 ounces non dairy whipped topping Allow the ice cream to soften to a spreadable consistency.  Press each flavor into a wax paper lined pan.  I find 8 inch round pans work well.  I use two 8 inch pans and don't fill it to the top.  You could build layers in the actual pan too.  Try to get it level on the top but not to the top.  If you get the two layers too thick, it is difficult to balance the two layers as well as difficult to cut.  The recipe I found actually builds the layers inside the one pan.  So, they take the first flavor and spread it about half way up the pan.  Then cover it with oreo crumbles, then hot fudge.  Return pan to freezer till hard.  Remove from freezer when set and

This is a good cream sauce. And simple too. 1 t olive oil 1 c chopped onion 1/2 c chopped prosciutto or lean ham (about 3 ounces) 4 garlic cloves, minced 1/2 c dry red wine or 2 T balsamic vinegar 1/3 c vodka 1 T sugar 2 T tomoato paste 1/4 t black pepper 2-14 oz cans diced tomatoes, undrained 1/2 c half and half 2 T chopped fresh parsley Heat oil in a saucepan or large skillet over medium-high heat. Add onion, prosciutto, and garlic. Saute 5 minutes. Stir in wine and next five ingredients (wine through tomoatoes). Bring to a boil. Reduce heat to medium and cook uncovered for about 20 minutes. Remove from heat and stir in half-and-half and parsley. Yields 5 cups

This tomato sauce is good but not the best I have ever had.  It is a good go to recipe for the ease but will not impress a special guest.   1 t. olive oil 1 c. chopped onion 4 garlic cloves, minced 1/2 c. dry red wine or 2 T Balsamic Vinegar 1 T Sugar 1 T chopped fresh or 2 t dried basil 2 T tomato paste 1/2 t dried italian seasoning 1/4 t black pepper 2 cans diced tomatoes, undrained 2 T chopped fresh parsley Heat oil in saucepan or large skillet over medium-high heat.  Add onion and garlic.  Saute 5 minutes.  Stir in wine and next six ingredients (wine through tomoatoes) and bring to a boil.  Reduce heat to medium and cook uncovered for about 15 minutes.  Stir in parsley.  Yields 3 cups

I've been looking for a recipe to make apple dip like those caramel apple dips in the store.  I found this one and have to say, it was delicious.  16 individually wrapped caramels, unwrapped 1/4 cup water 1 (8 ounce) package cream cheese 1/2 cup brown sugar In a medium saucepan over medium-low heat, or in the microwave, melt caramels with water, stirring frequently. Remove from heat. In a medium bowl, cream together cream cheese and sugar. Fold in caramel mixture. Serve immediately.

Chris made these last week for a late breakfast treat.  He did use our regular pancake recipe and topped it with the cinnamon filling/drizzle.  They were good but were quite a mess on the griddle. For Pancakes: 1 cup all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1 cup milk 1 Tablespoon canola oil 1 large egg, lightly beaten (OR use a boxed pancake batter) Cinnamon Filling: 1/2 cup butter, melted 3/4 cup packed brown sugar 1 Tablespoon ground cinnamon Cream Cheese Glaze: 4 Tablespoons butter 2 ounces cream cheese 1 1/4 cups powdered sugar 1 teaspoon vanilla extract DIRECTIONS: Prepare Cinnamon Filling first: In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside. (You want this to rest and 'set up' while your preparing the other ingredients. Its best if it gets a little thicker, you dont want it liquidy) Prepare Pancake batter: In a medium bowl whisk together flour, baking pow

This guac was good but very zippy.  The peas were good in here.  I thought you'd eat it and immediately say, what's with the peas?  But it was not like that at all.  I think we'll be trying it again. 1 medium avocado, ripe, peeled and pitted 1 15-oz. can young peas, drained and rinsed 1/4 cup chopped tomatillos 1/4 cup finely chopped red onions 1/3 cup chopped tomatoes 1/4 cup Labane Yogurt Cheese* or fat-free plain Greek yogurt 2 tbsp lime juice 4 cloves chopped garlic 1 tsp cumin 2 tbsp chopped cilantro Kosher salt and pepper to taste *Labane Cheese can be found at most Kosher Grocery Stores Put peas in a medium bowl and mash with a fork until almost smooth. Add in avocado and mash that into the peas until smooth.  Add remaining ingredients and stir until combined. Cover surface with plastic wrap and refrigerate up to 1 day. Makes 6 servings. Serving size is 1/3 cup. Each serving = 1 Weight Watchers Point

I made a huge batch of these and threw them individually wrapped into the freezer.  The filling makes an insane amount of filling.  One batch of the crust was clearly not enough.  Be sure to cut the filling ingredients into small pieces because you don't want the filling to poke therough the crust if it is too bug.  They baked up great when pulled out of the freezer.  Do not defrost it first, just throw it in the oven while still frozen. CRUST: 2 cups shortening 2 cups boiling water 5-1/2 to 6 cups all-purpose flour 2 teaspoons salt FILLING: 12 large red potatoes (about 6 pounds), peeled 4 medium rutabagas (about 3 pounds), peeled 2 medium onions, chopped 2 pounds ground beef 1 pound ground pork 1 tablespoon salt 2 teaspoons pepper 2 teaspoons garlic powder 1/4 cup butter Half-and-half cream, optional In a large bowl, stir shortening and water until shortening is melted. Gradually stir in flour and salt until a very soft dough is formed; cover and refrigerat