For those who like to bake...

I've always enjoyed baking cakes. Since the start I've loved using shaped cake pans and this one over at Williams-Sonoma is just darling! For those who have children of an age who enjoy the Build a Bear experience (my 13 year old still loves it) this is right up there!

My Cookbook Nook: Soups on!

My Cookbook Nook: Soups on!

Cooler weather brings out the Chef in me...

Cream of Broccoli Soup

Soup's On! It's during the months with cooler weather that my passion for making soups comes alive. Today's home made soup of choice is/was Cream of Broccoli.

Using an immersion blender is so much easier than taking all of the soup and putting it through the blender or food processor (much less to clean too). I don't use the woody stems of the broccoli, only the tops. I'll be bringing some of this YUMMY soup to a dear friend whose husband is deployed.

Enjoy this family favorite!

• 3 to 4 cups of chopped broccoli
• 2 cups broccoli cooking water
• 2cups chicken or vegetable broth
• ½ cup chopped celery
• 1/3 cup coarsely chopped onion
• 1/3 cup lightly packed parsley
• 1/3 cup uncooked rice
• 1/3 teaspoon salt
• ¾ cup half and half
• 2 Tablespoons butter

Wash and trim about 2 or so pounds of broccoli- keep in mind if you plan to cook they way I do and not use the woody stems you will need a little over 2 pounds of broccoli. Cook in boiling salted water until tender (about 5 minutes). Drain Broccoli reserving 2 cups of the broccoli cooking water. Chop broccoli, set aside. Hopefully you'll have 3 to 4 cups of broccoli.

Pour broth and cooking water into a 4 quart pot. Bring to a boil and add celery, onion parsley, and rice. return to a boil, then lower heat and simmer for about 20 minutes or until rice is cooked. Add 3 cups of the broccoli and simmer for 5 minutes longer. Soup should be getting thick by this point. Puree broccoli with your immersion blender or put in a food processor. be careful as it is HOT! After you're done pureeing the soup, add in the half and half and butter, add in the rest of the broccoli if you desire and chunky soup or puree all of it for a nice creamy soup (I do it both ways depending upon my mood). Add salt and pepper to taste and serve it with a thick slice of a crusty whole grain bread.

Have you been to All Recipes? Check this out...the Perfect Pantry, I love it! It's this list of items to have on hand, to keep stocked in your pantry. Does your pantry measure up?

"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."
~ Jim Davis

"Cheese - milk's leap toward immortality".
~Clifton Fadiman

Pumpkins- YUM!

From the Susan Branch newsletter...of this is so yummy I HAD to share!
I thought maybe you would like the recipe for this, so here goes: While sweet potatoes are cooking (see further along in recipe) cut off the tops of the pumpkins, hollow out cleanly and smear insides with a little softened butter. Put them on a cookie sheet. Preheat your oven to 375 degrees. With an electric mixer (not a food processor) you whip together 4 c. cooked (boil them) and mashed sweet potatoes, 8 oz softened cream cheese, 1/2 c. softened butter, 2 beaten eggs, 1/4 c. packed brown sugar, 2 1/2 Tbsp. dry sherry, and 1/4 tsp. salt. Whip until light. Stir in 3/4 c. chopped walnuts. Fill the pumpkins, sprinkle each with nutmeg, put on the tops, and bake 40 min. until pumpkins feel tender when lightly squeezed.

My Scrapbook Nook: Coffee Trivia#links

My Scrapbook Nook: Coffee Trivia#links

I adore coffee and when this bit of trivia came to my attention- well I just had to share it!

It's Apple season!

Apples are my favorite fruit! Here are some links to some awesome apple recipes over at Sothern Living, enjoy!

Carmel Apples

Stuffed Apples with cornbread dressing and sausage

Quick Apple dumplings

Apple Fritters

Apple Almond Stuffing

my wordle

Yummy finds when catching up on my girlfriends blogs

So here I am trying to catch up on the lives of my girlfriends and I'm ready Brandy's Blog (My Chaotic Life) and she's talking about a recipe for zucchini cakes that's over on The Pioneer woman. Hannah was in the room and I told her about the recipe (with pictures no less) and she grabbed my hand and said "Lets make this!". I knew that we had some yummy little zucchini's in the refrigerator I went into the kitchen to immediately make these. Talk about a little slice of yummy heaven! The only thing I changed was to add 2 eggs right from the start, 1/3 cup of bread crumbs, 1 teaspoon of minced garlic (yes I'm out of fresh so mine was from a jar too) and I used 2 small to medium sized zucchini. I added cracked black pepper (I didn't measure the pepper, I just twisted the pepper mill to my hearts content) added a dash of kosher salt and at least a half cup (or more) fresh grated Parmigiano Reggiano. Hannah and I gobbled it right up!

Heirlooms- have you tried them?

With the rising price of gasoline and hence food and other products, there's now a big push to grow your own fruits and veggies. With the latest salmonella scare happening across the country with tomatoes, I've got and bought a yellow heirloom tomato plant. I put it in a large terracotta pot with hopes of it not attracting chipmunks, prairie dogs or little bunnies to it's lovely fruits. I thought about giving strawberries a try and will look at some while I'm at Menard's this morning.

Now to get with the Heirloom plants- they're a bit different looking that the regular ones you can get tomatoes, apples, cucumbers and various squash plants. Check your local nurseries to see what they have available. Give them a try, you'll be happy you did!

Panini- another word for YUM!

Last week I was watching Giada and she was making Panini sandwiches using cantaloupe, prosciutto and brie cheese. Here's the link to the recipe on the foot TV site-Prosciutto and Melon Panino. I changed mine a bit and made it to suit my own tastes...I omitted the baby arugula (too peppery for me) and just used the melon, the brie on the top and bottom of the sandwich and substituted salty Virginia Ham thinly sliced for the prosciutto. I bought my focaccia bread at Safeway in town (the one in Baken Park-their bread is always fresh).

Now for those that do not have a panini press (believe it or not, I don't have one) I used my George Foreman Grill- no joke it worked perfectly! Give it a try, you'll be surprised how easily it works! It put the grill marks on the bread and melted the cheese and made it all ever so delicious!

I made these for lunch today and they were so good that I made them again for dinner. Okay so Hannah passed on having another panini so I made some Bruschetta- it's VERY simple to make...
Use a package of grape or cherry tomatoes, cut into small pieces making sure to squeeze the seeds out, fresh basil chopped (it takes quite a bite of fresh basil), some sea salt, red wine vinegar and some olive oil and ¼ cup fine chopped red onion. You're going to hate me but I didn't measure anything...I'm guessing that I used ¼ cup red onion could be more. I like to cook "to taste", that is that I taste a lot during the cooking process. Go easy on the salt, it doesn't take very much, maybe ¼ teaspoon a couple of tablespoons for the red wine vinegar and same for the olive oil. Let everything macerate (flavors blend) in a covered bowl in the refrigerator for at least 1 hour- it helps to take the bite out of the onion. Serve on sliced baguette. If you want to have authentic Bruschetta brush olive oil on each piece of diagonally sliced baguette, place on baking sheet and bake for 10 minutes at 350º they will be toasted and ready for topping!

For dessert - somthing very simple and is our daughter's favorite, fresh strawberries rolled in sugar YUM!

Cold Weather Comfort Foods

I don't know about you but when it's cold outside I look forward to making "comfort foods" such as vegetarian chili and all kinds of hearty soups.

Lentil Soup-

2 russet (baking) potatoes
2 medium carrots, cut into 1/4-inch dice (peel first)
2 celery ribs, cut into 1/4-inch dice
3 garlic cloves, chopped fine1 medium onion, chopped fine
2 tablespoons unsalted butter
1 pound lentils, picked over and rinsed (about 2 cups)
8 cups low-salt chicken broth

Peel potatoes and cut into 1/4-inch dice. In a 5- to 6-quart heavy kettle cook potatoes, carrots, celery, garlic, and onion in butter over moderate heat, stirring frequently, until onion is softened, about 4 minutes. Add lentils, broth, and salt and pepper to taste and simmer, uncovered, stirring occasionally, 45 minutes, or until vegetables are tender and soup is thickened.

I like to add some grated Parmesan cheese on top with a slice of french bread on the side...m'm m'm I'm hungry just typing this!

Crock Pots...

I've had my current Crock Pot since July 1995, it's the same age as our daughter Hannah, LOL! I've been wanting to replace it for over a year now. Crock Pots these days have a "warm" setting in addition to the "high" and "low" settings. And dragging our crock pot around to the various potluck events that we attend throughout the year has been a major pain in the neck. There are several models on the market that come with insulated carriers- oooh momma what an awesome idea!



I've been wanting to purchase one of these for ages, aren't they adorable? I love the oval shape and well the Mary Engelbreit theme makes them YUMMY!

Coffee Trivia

The heavy tea tax imposed on the colonies in 1773, which caused the "Boston Tea Party," resulted in America switching from tea to coffee. Drinking coffee was an expression of freedom.

Sandie's Super Bowl Snacks

I personally only watch the game for the commercials- they're always a crack up! But since my husband and daughter and football nuts I'm catering to them today. This is a family that loves chips, be it potato chip or corn chip they love to nibble on them! So I have to have first rate dips to go along with those chips.

First off, the 7 layer dip this link will take you someplace YUMMY!!! And the other alternative to buying premade french onion dip- make it yourself and you're never going back to store bought again!

And nothing goes better with a football game than honey bbq chicken wings. This recipe will delight everyone!

Then a dessert I like to make Black Forest Brownies...here's MY recipe

I use a boxed mix from Ghiradelli, I can't make brownies any yummier!
Then here's my chocolate ganache recipe...

INGREDIENTS:
1 cup semisweet chocolate chips
2/3 cup heavy whipping cream
1 tablespoon vanilla

DIRECTIONS:

In a saucepan, melt chocolate chips with cream over low heat stirring confusingly. Remove from the heat, let cool to room temperature or cover with plastic wrap and place in refrigerator for 20 minutes.

Pour over brownies while they are still in the baking pan. Spread ganache with a spatula if necessary to evenly coat, working quickly before it thickens. Chill until set.
For spreadable ganache, chill until mixture reaches a spreadable consistency. Spread over brownies or cake. Chill until set.

Now for some fruit...you can used canned pie filling for this either cherry or strawberry, which ever you prefer, use cool whip or better yet indulge and use real whipped cream. Everyone will RAVE about your Black Forest Brownies

Corn Chowder with Grilled Shrimp

A farmers market or roadside stand is the best source for sweet corn. The natural sugars in the corn begin converting to starch the minute the ears are picked, so freshness is critical. Look for cobs with crisp green husks and dry, brownish silk that extends out the top (yellowish silk marks an immature ear). The kernels should be tightly packed in even rows and look plump and juicy.
Ingredients:
1/4 cup plus 1 Tbs. olive oil
2 Tbs. minced fresh basil
Salt and freshly ground pepper, to taste
18 medium shrimp, peeled and deveined
1 yellow onion, diced
2 russet potatoes, peeled and cut into 1-inch cubes
5 cups milk
1 cup heavy cream
3 ears of corn, kernels removed
3 bacon slices, cooked and chopped
1/4 tsp. cayenne pepper
Lime slices for garnish
Directions:
In a bowl, combine the 1/4 cup olive oil, the basil, salt and pepper. Add the shrimp, stir to coat and refrigerate for 30 minutes. In a Dutch oven or soup pot over medium heat, warm the 1 Tbs. oil. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the potatoes and cook for 2 minutes. Add the milk and cream, increase the heat to medium-high and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender, about 10 minutes. Add the corn and bacon and cook for 5 minutes. Using a slotted spoon, transfer 2 cups of the soup mixture to a bowl. Using an immersion blender, puree the remaining soup until smooth. Stir in the reserved soup mixture, the cayenne, salt and pepper and keep warm. Heat a grill pan over medium-high heat. Remove the shrimp from the marinade; discard the marinade. Thread the shrimp onto skewers. Arrange the skewers on the pan and cook for 2 to 3 minutes per side. Ladle the chowder into warmed bowls. Garnish with the shrimp skewers and lime slices and serve immediately. Serves 6.
Williams-Sonoma Kitchen.

Chicken and Corn Chowder

Chunks of chicken transform this hearty chowder into a main-course soup. Round out the meal with a loaf of crusty bread and a simple green salad.
Ingredients:
4 bacon slices, chopped
1 large red bell pepper, seeded and chopped
4 cups fresh or frozen corn kernels
3/4 lb potatoes, cut into 1/2-inch chunks
3 cups chicken broth
1/2 cup dry white wine
3/4 lb. boneless, skinless chicken, cut into 1/2-inch chunks
6 green onions, white and pale green parts, thinly sliced
3 Tbs. minced fresh thyme
2½ cups half-and-half
Salt and freshly ground pepper, to taste
Directions:
Cook the bacon in a saucepan over medium heat, fry the bacon until crisp, about 5 minutes. Using a slotted spoon, transfer to paper towels to drain. Pour off all but 3 Tbs. of the fat from the pan. Cook the vegetables and chicken. Add the bell pepper, corn and potatoes to the same pan over medium heat. Cook, stirring frequently, until the peppers are just softened and the corn and potatoes are lightly tinged with gold, 4 to 5 minutes. Add the broth and wine and bring to a boil. Cover and cook until the potatoes are almost tender, about 5 minutes. Add the chicken and cook, covered, until opaque throughout, 5 to 7 minutes. Finish the chowder. Stir in the green onions, thyme and half-and-half. Bring to a simmer over medium heat, reduce the heat to medium-low and cook, uncovered, until heated through, about 3 minutes. Season with salt and pepper. Ladle the chowder into bowls, sprinkle with the bacon and serve immediately. Serves 4. Adapted from Williams-Sonoma Food Made Fast Series, Weeknight, by Melanie Barnard (Oxmoor House, 2006).

Roasted Tomato Soup with Tiny Meatballs and Rice

Intensely flavored roasted tomatoes and extra-virgin olive oil give this soup a wonderfully fruity flavor. The tomato base can be made up to 1 week in advance and frozen.

Ingredients:
4 lb. ripe tomatoes, halved crosswise

1 large sweet onion such as Vidalia, cut into wedges

1/2 cup extra-virgin olive oil

2 fresh thyme sprigs

1 fresh rosemary sprig

3/4 cup coarse fresh bread crumbs

1 1/2 cups water

1/2 lb. ground veal, turkey or lean pork

1 egg

1/4 cup grated Parmesan cheese

1 Tbs. torn fresh sage leaves

1 tsp. salt, plus salt, to taste

Freshly ground pepper, to taste

1/3 cup arborio rice

About 2 cups beef or vegetable stock, or canned broth

1/3 cup firmly packed fresh flat-leaf parsley leaves

1 orange zest strip, 3 inches long and 1/2 inch wide

1 garlic clove


Directions:
Preheat an oven to 400°F. Arrange the tomato and onion pieces, cut sides down, on a large baking sheet. Drizzle with the olive oil and lay the thyme and rosemary sprigs on top. Roast until the tomatoes begin to char and the onions are tender, about 45 minutes. Remove from the oven and let cool slightly.

Meanwhile, make the meatballs: In a bowl, combine the bread crumbs and 1/2 cup of the water. Let soften, about 5 minutes. Add the meat, egg, cheese, sage, 1 tsp. of the salt and pepper. Using your hands, mix well. Cover and refrigerate for 1 hour.

While the meat is chilling, cook the rice: In a heavy saucepan over high heat, bring the remaining 1 cup water to a boil. Add the rice, reduce the heat to low, cover, and cook until the rice is tender and all the water has been absorbed, about 15 minutes.

Pass the tomatoes, onion and juices through a food mill placed over a large bowl. Discard the solids. (Alternatively, puree in a food processor, then pass the puree through a fine-mesh sieve into a large bowl.) Measure the tomato mixture; you should have about 6 cups. Add enough stock to measure 8 cups total. Transfer to a large saucepan and place over medium heat. Bring to a simmer, reduce the heat to very low and cover.

Shape the meat mixture into tiny balls each about 3/4 inch in diameter. You should have about 25 meatballs. Slip the meatballs into the broth, re-cover, raise the heat to low and simmer gently until cooked through, about 5 minutes. Add the rice and heat through. Season with salt and pepper. While the rice is heating, on a cutting board, finely chop together the parsley, orange zest and garlic.

Ladle the soup into warmed bowls, distributing the meatballs evenly. Sprinkle with a little of the parsley mixture and serve immediately. Serves 6 to 8.

Adapted from Williams-Sonoma Lifestyles Series, Holiday Celebrations, by Marie Simmons (Time-Life Books, 1998).