Poppy's Grapefruit Bread

If you are not a grapefruit eater, like myself, you might be inclined to pass on this recipe.  BUT DON'T!  Stop what you are doing, write down the needed ingredients, get in your car and head to the store now.  You won't regret it.  I promise.  I named this "Poppy's Grapefruit Bread" because I made it for my father (the boys call him "Poppy").  He loves grapefruit.  I never could stand the stuff - too sour.  I tried to drink the stuff for a diet once... lasted one day.  Yuck!  Just made me want chocolate all the more.  But it smelled so good as I was mixing the batter that I just had to give it a taste.  Oh, my.  And then I sliced into the finished product.  Oh my goodness, you have to try it, too.


Poppy's Grapefruit Bread

• 5 large eggs, room temperature
• 3 Tbl poppy seeds
• 2 Tbl grated grapefruit peel (I use a microplane.)
• 1/2 cup grapefruit juice
• 1 1/2 tsp vanilla extract
• 1 2/3 cup sugar, separated
• 1 cup unsalted butter, room temperature
• 1/4 tsp salt
• 2 cups cake flour, sifted
• 2 cups confectioner's sugar

At least one hour before assembling ingredients, set out eggs and butter to come to room temperature.  Preheat oven to 350 degrees.  Coat a 5x9 loaf pan with baking spray.

In a medium bowl, whisk together the eggs, poppy seeds, grapefruit peel and vanilla.  In a small bowl, whisk together 1/3 cup sugar with 1/4 cup grapefruit juice until sugar dissolves.  Using an electric mixer, beat butter on medium until creamy, about 30 seconds.  Increase speed to high, gradually adding in remaining 1 1/3 cups of sugar  and the salt; beat for 3 to 5 minutes until light and fluffy.  Slowly add egg mixture and sugar mixture, 2 tablespoons at a time.  Decrease speed to low and mix in flour in 3 parts until just combined.  Scrape batter into prepared pan.  Bake for 60 to 70 minutes.  Let cool for 1 hour.  Meanwhile, whisk together confectioner's sugar and the remaining 1/4 cup grapefruit juice.  Drizzle over the top.  Slice.  Serve.  Mmmm.

Enchilada Spaghetti

I recently came across a recipe that married two of my favorite foods:  spaghetti and enchiladas.  What should I call something like that?  Enchi-ghetti?  Spa-lada?  Hm, that's a good question, but a better question is: why had I never thought of doing this?  I love pasta of any kind.  And usually, my men love it to... but not spaghetti.  Spaghetti with a tomato sauce, that is.  Oh, they will eat Alfredo sauce all the day long, but do you know how many calories are in it!?!  Exactly.  

I made the dish exactly according to the recipe I downloaded, which said it served 4.  Generally, because my boys are small, such recipes usually are more than enough for my crew.  But after dishing up for my men, I didn't even get a bite.  Well, that's not true... I did steal a bite, or two, from each of the boys plates, but that's just between me and you.  I'm happy to announce, though, that they loved it and I have added yet another inexpensive, quick, and easy dish to the list of foods we will be eating while I'm in nursing school.  I can't say that Brandon will be helping prepare this dish, but atleast it won't be a burden for me to put together after a long day of clinicals.

So, the recipe I'm about to give you, I adapted to feed 4 to 6 with decent sized portions, allowing for the possibility of leftovers for lunch the next day.

"Enchi-ghetti" (I really liked the sound of that one.)

(Sorry, no photo.  Camera still broken.)

• 1 lb dry Whole Wheat Spaghetti, cooked to al-dente
• 1 Tbl extra-virgin olive oil
• 1 medium onion, halved and sliced 
• 1 small green pepper, halved and sliced  
•  salt and pepper
• 2 garlic cloves, finely minced or pressed
• 3 boneless, skinless chicken breasts, cooked and shredded
• 1 1/2 tsp cumin
• 1 tsp paprika
• 1 tsp chili powder
• dash of cayenne
• 2 (10 oz) cans red enchilada sauce
• 1 1/2 cups grated sharp cheddar cheese
• cilantro (optional)
• lime wedges (optional)

If you haven't pre-cooked the chicken breasts, start that first.  You can add them to the dish later, without affecting the final presentation too much.  Prepare pasta according to directions until al-dente.  Meanwhile, heat olive oil in a large skillet over medium heat.  Add onions, peppers, a dash of salt and pepper and let cook until vegetables are soft, about 5 to 6 minutes.  Add garlic and spices, cook for 1 more minute.  Turn heat to low and add enchilada sauce, chicken, and cooked pasta.  Fold in cheese.  Garnish with cilantro and/or lime.

*Seeing as how this was my first attempt, I didn't make anything to go with it.  But my husband and I both think that a side of cornbread would be a nice accompaniment in the future.  

Sunday Morning Cinnamon Rolls

Start by making the dough.

• 1 quart whole milk
• 1 cup vegetable oil
• 1 cup sugar
• 2 packages (4 1/2 tsp) active dry yeast
• 9 cups all-purpose flour
• 1 heaping tsp baking powder
• 1 scant tsp baking soda 
• 1 Tbl salt

Heat oven to 200 degrees and turn off.  

In a medium saucepan over medium heat, warm the milk, vegetable oil, and sugar.  Do not allow the mixture to boil.  Set aside and cool to luke warm.  

Sprinkle the yeast on top and let it sit on the milk for 1 minute.  

Add 8 cups of the flour and stir until just combined.  Cover and place in warmed oven for 1 hour.  

Add remaining cup of flour, baking powder, baking soda, and salt; stirring thoroughly to combine.  

*The dough can be used right away or stored in the fridge up to 3 days.*  

Roll out half of the dough into a 30x10 rectangle on a lightly floured surface.

Now for the filling.

• 1 1/2 cups butter
• 1/4 cup ground cinnamon
• 2 cups sugar
• chopped pecans

Melt the butter and add cinnamon and sugar.  Spread half of the cinnamon mixture over rolled dough.  Sprinkle pecans, if using.  

Roll the rectangle tightly toward you.  Use both hands and work slowly, being careful to keep the roll tight.  I also used a bench scraper to loosen any dough that had stuck to the surface.  When you reach the end, pinch the seam closed.  You should end up with a 30 inch log of sugary gooeyness.  Using a knife or a bench scraper, cut log into 1 1/2 in slices.  Should end up with 20 to 25 rolls.

Repeat with other half of dough and cinnamon mixture.

Place sliced rolls into pie pans or baking dishes, being careful not to crowd.  The rolls need room to rise and allow plenty of crevices for the icing to settle into.  *At this point, the rolls can be baked, frozen or stored in the fridge over night.*  If using right away or taken out of fridge, allow the rolls to rest and rise before placing in a 375 degree preheated oven and baking for 13 to 17 minutes or until done.  If frozen, allow to thaw and rise before baking.

Now for the icing.

• 2 lbs powdered sugar
• 1/2 cup whole milk
• 6 Tbl butter, melted
• 1/4 cup strongly brewed coffee
• Dash of salt
• 1 Tbl maple flavoring or maple extract

Combine ingredients and drizzle over baked rolls.  Dig in!

Variation:  If you'd like to give a pan as a gift or only serve one pan at a time, bake and ice rolls and cover tightly with foil.  Place in the freezer after they've cooled slightly and store until needed.  Rolls can be warmed in a 250 degree oven for 15 minutes.  If giving as a gift, be sure to write instructions on foil.

Crabcakes

I know you're thinking what's up with the empty plate?  Well, that's all that's left to photograph after my men get ahold of these crab cakes.  This recipe is easy enough to make as an appetizer, but works as a main dish, as well.


Crab Cakes
serves 4

• 14 saltine crackers
• 1 lb lump crab meat, picked over for shells
• 3 scallions, minced
• 2 Tbl unsalted butter, melted, plus 1Tbl unsalted butter, softened
• 2 Tbl mayo
• 1 large egg yolk
• 1 Tbl Dijon mustard
• 2 tsp hot sauce
• 1 tsp Old Bay seasoning

Crush crackers until finely ground.  (I use my food processor.)  Dry crabmeat well with paper towels.  Using rubber spatula, gently combine crabmeat, 1/4 cup cracker crumbs, scallions, melted butter, mayo, egg yolk, mustard, hot sauce, and Old Bay seasoning.  Divide mixture into four equal portions and shape into tight mounded cakes.  Press top of each mound with remaining crumbs.  Transfer, crumb side down, to large plate and place in refrigerator, covered, for 1 to 8 hours.  Adjust oven rack to upper-middle position and heat broiler.  Grease 8 inch square area in center of rimmed baking sheet with softened butter.  Transfer crab cakes to prepared baking sheet, crumb side down.  Broil until cakes are golden brown, 12 to 15 minutes.

Easy French Fries

I am not normally a fan of frying foods ... not because it is considered unhealthy (all things in moderation), but because of the mess.  I've tried frying chicken, and well, let's just say the sign that should hang in my kitchen reads "When the smoke detector goes off, supper is ready."  But I came across this super easy recipe for french fries and decided to give it a go.  And I'm so glad I did.  Have you ever been to the fair or at a theme park and ordered fresh cut fries, salted with a beefy flavor?  Ya, this is like them!

Easy French Fries
serves 4 to 6


2 1/2 lbs Yukon Gold potatoes (about 6 medium)*
6 cups peanut oil
1/4 cup bacon fat, strained (optional)
table salt

Scrub potatoes and square off sides (make it look like a rectangle with flat sides).  Cut Lengthwise into 1/4 x 1/4 inch sticks.  In large Dutch oven, combine potatoes, oil, and fat (if using).  Cook over high heat till oil has reached a rolling boil, about 5 minutes.  Set a timer and cook for 15 minutes, without stirring.**  Using tongs, stir potatoes, gently scraping up any that stick to bottom and separating any stuck together.  Cook till golden and crisp, 5 to 10 minutes longer.  With a slotted spoon, transfer fries to a thick paper bag or paper towels.  Season with salt to taste, serve immediately.

* You must use these yellow potatoes.  This recipe will not work for other types of potatoes because of the starch content.
** You must allow the potatoes to set at a rolling boil for 15 minutes without touching; otherwise, they will fall apart.  This also allows them to acquire the yummy flavor that comes from those crunchy brown bits.

Note:  I know that it seems unorthodox to fry in "cold" oil, but trust me, it works.

Patty Meltz

Patty Meltz
serves 4


10 slices hearty rye sandwich bread
2 Tbl whole milk
3/4 tsp onion powder
1 1/4 tsp salt
1/2 tsp pepper
1 1/2 lbs 85% lean ground beef
3 Tbl unsalted butter
2 onions, halved and sliced thin
2 cups shredded Swiss cheese


Tear 2 slices of bread in 1/2 inch pieces.  Using potato masher, mash torn bread, milk, onion powder, 3/4 tsp salt, and pepper until smooth.  Add beef and gently knead until well combined.  Divide meat into 4 equal portions and shape into oval patties.  Melt 1 Tbl butter in large nonstick skillet over medium-high heat.  Cook 2 patties until well browned on first side, 5 minutes.  Transfer to plate, browned-side up, and repeat process with remaining two patties.  Pour off all but 1 tsp fat from pan.  Add onions and 1/2 tsp salt and cook, stirring occasionally, until golden brown, 8 to 10 minutes.  Place patties, browned-side up, on top of onions along with accumulated juices from plate.  Reduce heat to medium and cook, shaking pan occasionally until onions are tender and burgers are cooked thru, about 5 minutes.  Divide 1 cup cheese between 4 slices of bread.  Top with patties, onion, remaining cheese, and remaining bread.  Melt remaining Tbl butter in pan over medium heat.  Cook sandwiches on both sides till golden brown and cheese has melted.

Crispy Potato Wedges

We have absolutely fallen in love with this side dish.  In the words of my nephew, George, as he raised it in the air for all to see, "This is AWESOME!"  The outside is crunchy and flavorful while the inside is creamy and smooth.  They are not labor intensive, but they are a bit time consuming.  So start them first and use that time to prepare your other dishes, like frying up a batch of Patty Meltz.













Crispy Potato Wedges
serves 4 to 6


3 medium russet potatoes, scrubbed
5 Tbl vegetable oil
2/3 cup Panko bread crumbs
2/3 cup grated Parmesan cheese
1 Tbl paprika
2 tsp dry mustard
1 tsp salt
3/4 tsp garlic powder
3/4 tsp dried thyme
1/8 tsp cayenne

Cut each potato lengthwise into 8 to 10 wedges, depending on width of potato.  Place wedges in large bowl and wrap tightly with plastic wrap.  Microwave till edges are translucent but centers remain slightly firm, 6 to 8 minutes, shaking bowl to redistribute potatoes half-way thru cooking.  Carefully remove plastic and drain potatoes well.  Return to bowl, add 3 Tbl oil, and stir till coated with starchy film, 1 minute.  Combine Panko, Parmesan, paprika, dry mustard, salt, garlic powder, thyme, and cayenne in shallow dish.  Dredge potatoes in mixture, pressing gently to adhere.  Transfer to platter.  Let sit 15 minutes.  Meanwhile, preheat oven to 400 degrees, adjust rack to middle position, and place rimmed baking sheet on rack.  Remove hot sheet from oven and brush with remaining oil.  Arrange coated wedges, cut side down, in single layer.  Bake, flipping halfway thru cooking, until crisp and golden brown, 25 to 30 minutes.

Tex-Mex Chicken and Rice

This dish has two things going for it:  #1 - Fritos.  Yes, that's right, I said FRITOS.  Fritos are awesome.  Fritos are the bomb.  Fritos are good all by themselves.  Put them on a sandwich or in a dish like this and you have heaven on a plate.  I really don't need to say anything else, do I?  But I must add the second plus to this dish ... 30 minutes.  It's great for a week night dinner when all you want to do is curl up on the couch in your jammies and lose yourself in a heap of yumminess.



Tex-Mex Chicken and Rice


1 1/2 cups low-sodium chicken broth
1 cup long-grain white rice
salt and pepper
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
1 Tbl vegetable oil
1 (10 ounce) can Ro-Tel tomatoes
1 (16 ounce) can black beans, drained and rinsed
3 cups Fritos, crushed
1 cup shredded Mexican cheese blend
1/3 cup finely chopped fresh cilantro*

In large bowl, combine 1 cup broth, rice and 1/2 tsp salt.  Cover with plastic wrap and microwave till liquid is absorbed, 6 to 8 minutes.  Pat chicken dry and season with salt and pepper.  Heat oil in large ovensafe skillet over medium-high heat.  Cook chicken till golden brown, 3 minutes per side.  Transfer chicken to plate.  To the now-empty pan, add remaining broth, pre-cooked rice, Ro-Tel, and beans; bring to boil.  Return chicken and any juices back to skillet and cook, covered, till chicken is cooked thru and rice is tender, 12 to 15 minutes.  Remove chicken to cutting board, tent with foil, and rest for 5 minutes before cutting into 1/2 inch pieces.  Meanwhile, let rice mixture stand, covered, off heat.  Return chopped chicken and juices back to rice mixture, combine.  Mix Fritos, cheese, and cilantro; sprinkle over top chicken-rice mixture.  Broil on upper-middle rack till cheese is melted, 2 to 3 minutes.


* You can adjust the amount of cilantro to suit the taste of your family.  My husband hates cilantro; so I make this dish without that ingredient and simply add it to my plate before eating.

My Version Dixie Stampede Soup and Biscuits

Have you ever been to the Dixie Stampede in Pigeon Forge, TN?  It's an unforgettable experience.  The show is fabulous no matter what time of year you go, but I must suggest you go during Christmas to see the nativity ... fabulous!  The food though...  The food is...  The food... Mmmm.  Last week, we did our own version complete with soup and biscuits, cornish hens, soup and biscuits, potato wedges, soup and biscuits, little corn on the cobs, soup and biscuits, ham steaks, soup and biscuits, and apple turnovers.  Untrue to the original, we did of course use silverware, like spoons in our soup.  Now I realize if you've never been there then that last statement might be a bit confusing.  See, the DS doesn't offer silverware.  There, you drink your soup from the bowl or sop it with the biscuits and likewise eat everything else with your hands.  But when you don't have a horse show in front of you, it is kinda gross watching other people eat with their hands.  The men though did end up picking up their bowl and gulping down their soup.  My goodness, do I seem to be mentioning the soup a lot?  Well, I should.  It IS the best part!  And it is the reason for this post.  Here's what I did...



My Version Dixie Stampede Soup and Biscuits


Soup

• 16 oz bag frozen mixed vegetables (peas, carrots, beans, corn), thawed
• 2 Tbsp butter
• 5 Tbsp flour
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper
• 1 1/2 cup heavy cream
• 1 qt. chicken broth

Melt butter in medium stock pot.  Add vegetables and saute' till cooked thru and tender, stirring to avoid browning.  Add flour, cook for 2 minutes.  Dump contents in blender with 2 cups broth, puree.  Pour puree back into pot, add remaining broth, increase heat and bring to boil.  Add seasonings and cream, salt and pepper to taste.


Biscuits

• 2 cups all-purpose flour
• 2 tsp sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup shredded extra-sharp cheddar cheese
• 1 1/2 cups heavy cream

Set oven rack to upper-middle position and heat oven to 425 degrees.  Line baking sheet with parchment paper.  Combine flour, sugar, baking powder, and salt together and add 1/2 cup cheddar cheese.  Add cream, stirring with wooden spoon until dough forms.  Dump dough on countertop and knead by hand till smooth, about 30 seconds.  Pat into 8-inch circle, cut into 8 wedges and place on baking sheet.  Bake 7 to 9 minutes, remove from oven and sprinkle remaining cheese on top.  Return to oven and bake for 7 to 9 minutes.  *These biscuits are similar to scones so don't over-knead.  They should be light and fluffy.

Quick and Easy Clam Chowder

Clam Chowder can be tedious to make, so I hear.  But this recipe is anything but tedious!  It goes from pot to plate (bowl actually but that doesn't rhyme) in 30 minutes.  It's great for a busy weeknight or a simple appetizer at a dinner party.  Try it once and you'll love it.

Quick and Easy Clam Chowder

• 4 (6.5 oz) cans minced clams
• 3 (8 oz) bottles clam juice
• 1 1/2 pounnds red potatoes, scrubbed and cut into 1/2 inch pieces
• 2 bay leaves
• 2 tsp minced fresh thyme
• 6 slices bacon, chopped fine
• 1 onion, minced
• 2 garlic cloves, minced
• 1/2 cup all purpose flour
• 1 cup heavy cream
• 2 Tbl chopped fresh parsley
• salt and pepper

Drain clams through strainer set over medium bowl.  Add bottled clam juice to drained liquid to measure 5 cups (add water if necessary).  Bring potatoes, clam juice, bay leaves, and thyme to boil in medium saucepan over high heat.  Reduce heat to low to maintain gentle simmer.

While potatoes are coming to boil, cook bacon in large Dutch oven over medium heat until just crisp, 5 to 7 minutes.  Add onion and cook until softened, about 5 minutes.  Add garlic and cook until fragrant, about 30 seconds.  Stir in flour and cook for 1 minute.

Pour potatoes and cooking liquid into pot with onion mixture, using wooden spoon to sccrape bottom of pan.  Add clams, cream, and parsley and simmer until potatoes are tender, 5 to 7 minutes.  Season with salt and pepper.  Serve.

 



Seriously, The Best Cake I Ever Made...

I'm no Trish McGath, owner of One Eleven Cakery, but this weekend I made the best stinkin (expression, not smelly) cake in the world.  Now my husband disagrees, slightly:  he thinks that my chocolate mousse cake is the best, but this one runs a very close second. 

I made it for my father-in-law's birthday.  He requested a chocolate cake with white icing.  I found the recipe for this one and it was titled "Chocolate Shadow Cake".  It requires three layer cakes according to the directions, but my layer cake recipe only provided two.  The frosting was very simple to make.  And you can't go wrong pouring chocolate over the top of anything.
I think in the future I'll go to the trouble of making an extra set of layer cakes just so I can have a larger piece.  And I won't be afraid to pile on ALL the frosting next time either.

Here are the recipes...

Chocolate Layer Cake

• 1/2 cup Hershey's natural cocoa powder
• 2 tsp instant espresso or instant coffee
• 1 cup boiling water
• 2 tsp vanilla extract
• 12 Tbs unsalted butter, softened
• 1 1/4 cups sugar
• 2 large eggs, room temperature
• 1 1/4 cups all purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt

Preheat oven to 350 degrees.  Coat two 8 inch cake pans w/ Pam for baking.

Mix cocoa and instant coffee in small bowl; add boiling water and mix until smooth.  Cool to room temperature, then stir in vanilla.

Beat butter in mixer at medium-high speed until smooth and shiny, about 30 seconds.  Gradually sprinkle in sugar; beat until mixture is fluffy and almost white, 3 to 5 minutes.  Add eggs one at a time, beating 1 full minute after each addition.

Whisk flour, baking soda, and salt in medium bowl.  With mixer at lowest speed, add 1/3 of dry ingredients to batter followed with 1/3 cocoa mixture.  Mix until ingredients are mostly incorporated.  Repeat process two more times.  Scrape down sides of bowl, then beat until batter is shiny, about 15 seconds.

Divide batter evenly between pans.  Bake for 23 to 30 minutes.

Chocolate Shadow Cake

• 4 large egg whites
• 3 Tbs water
• 1 1/4 cups sugar
• 1 tsp cream of tartar
• Pinch of salt
• 1 tsp vanilla extract
• 3 (8 inch) chocolate cake rounds
• 4 oz bittersweet chocolate, chopped
• 4 Tbs unsalted butter
• 2 Tbs light corn syrup

Whisk egg whites, water, sugar, cream of tartar, and salt in large heat-resistant bowl set over medium saucepan filled with 1/2 inch of barely simmering water (don't let bowl touch water).   With hand-held mixer on medium-high speed, carefully beat egg white mixture to stiff peaks, 6 to 8 minutes.  Remove bowl from heat, add vanilla, and continue to beat until icing is very thick and stiff and cooled to room temperature, about 8 minutes.

Spread 1 cup icing on bottom cake layer.  Repeat with second cake layer and additional 1 cup icing.  Top with final cake layer and spread top and sides with remaining icing.

Place chocolate, butter, and corn syrup in large heat-resistant bowl set over medium sauce pan filled with 1/2 inch of barely simmering water (don't let bowl touch water).  Stir until melted and smooth, then remove bowl from heat and let cool 5 minutes.  Spoon 1/4 cup chocolate mixture over top of cake and then drizzle remaining glaze along top edge of cake, allowing it to drip about half-way down the sides.

"Revival" Brownies

I came across this recipe as I was getting ready to bake treats for the revival meeting.  It's original title was "Knock You Naked", but of course I can't go around calling them that.  So after being told by several tasters that one bite of these delicious brownies brought revival to their soul, I decided to call them "Revival" brownies, but my husband calls them turtle brownies.  Doesn't matter what you call them, they are delicious!

Stuffed Shells Makeover

Italian dishes are primarily known for two things...#1 being yummy, and #2 being high in calories.  This recipe takes shells filled with yummy gooey-ness from 860 calories, 49 grams of fat, and 25 grams of saturated fat down to 510 calories, only 15 grams of fat, and a measley 7 grams of saturated fat.

Carbonara Makeover

What could be better than pasta smothered in cream sauce and sprinkled with bacon?  If ever you find the answer to this question, please let me know!  This recipe takes this heavenly dish from over 600 calories a serving down to 400, from 28 fat grams down to 10, from 11 grams of saturated fat down to only 3.

Meatloaf Makeover

It is my understanding, although I don't really understand it at all, that people don't like meatloaf.  Most likely, this is because they have either been forced as a child to endure a greesy off-flavored chunk of meat OR a dry bland burnt-offering.  But to me, meatloaf is a yummy comfort food siddled up next to garlicky mashed potatos.  Unfortunately, it is also loaded with calories, approximately 740.  Here is a recipe I've found that chops that number down to 280 per serving without cutting out any of that yummy flavor and leaving room for a helping of those garlicky mashed potatos (recipe not included due to mounds of butter).

Mac N Cheese Makeover

I've never met a soul who didn't like macaroni and cheese.  But I have met a few mac n cheese dishes that I didn't like.  Here's one that is not only good to the taste buds but also good to the waste line.  Traditional mac n cheese, made with yummy cream sauce, can be over 1,100 calories just for one main-course serving.  This recipe cuts that in half (493 calories for main course/246 for side dish). 

Oven Fried Shrimp

I love shrimp!  I especially love fried shrimp.  But what I don't love is the mess of frying.  This recipe is so good; it's a favorite of my family.

Cinnamon Rolls Makeover

Who wants to have their cinnamon rolls and eat them too? 

Chocolate Chip Scones

Here is a must-share recipe.  I stole this one from my mother-in-law.  They are fabulous, easy to make, and a real crowd pleaser.  I made them recently for our SS class breakfast and all the husbands were raving about them.  Plus, I just love to say "scone."  Makes me feel rich and British and named "Kate."  And when you tell people that you've made scones they are like, "Wow!  Really?"  So definitely make these!

Stir-fried Beef and Snow Peas with Cashews

Over the years, I've tried a wide variety of dishes.  Some took too long to cook while others were ready in a matter of minutes.  There were a few that tasted utterly disgusting or were just too complicated.  Then there have been those that were pure pleasure to the palate.  My all-time favorites are those that delight and go from zero to plate effortlessly ...

Stuffed Bell Peppers

I've agonized all day over what to fix for supper tonight.  My shopping trip this week was a total disaster ... but that's a blog for another time.  The point is what can I fix with the limited number of ingredients in my fridge and pantry OR what can I make after a very quick trip to the store (with three boys in tow who just want to go home and play the Wii).  While I never snub a recipe just because it has 50 different ingredients (some of which I've never heard of before) and takes 5 hours to prepare, on the average weeknight, I'm really all about quick and easy.  So after scouring my recipe books and eliminating what I really want to fix, stir-fry beef and snow peas, because my husband is taking me out tomorrow and we might go for oriental cuisine ... ahhhh, deep breath ... I've decided on stuffed bell peppers.  Now, I just need to decide which variation:  spicy or mild.  I love spicy, but would my husband and kids eat it?  Hmmm.  I'll make both!  Do men realize the struggle we moms go thru just to put food on the table?  Probably not, but that's what makes us so special.

Chocolate Mousse Cake

Chocolate Mousse Cake