THE RECIPE

Friday, September 30, 2016

POTLUCK RIGATONI

This rich, delicious, full flavored Rigatoni will be the first entrée that people will head for at ANY potluck or gathering. It will feed 5 or 6 people depending on their appetite, so if you are feeding a crowd, double (or triple) the recipe.

1 pound lean ground beef
1 cup onion chopped
1 clove garlic minced
14 ounce can crushed tomatoes
1 14 ounce can water
6 ounce can tomato paste
8 ounce can tomato sauce
1 tablespoon sugar
1/8 teaspoon cayenne pepper (don't leave out)
2 teaspoons dry basil leaves
1/2 teaspoon fennel seeds (don't leave out)
1 teaspoon dry oregano leaves
1 teaspoon Italian seasoning
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1 cup grated Parmesan cheese (not the powdered kind)
1 pound of mozzarella cheese grated
rigatoni noodles (eyeball this amount - about 8 ounces)

Cook the chopped onion in a tablespoon of vegetable oil for about 5 minutes or until it starts to smell a little sweet. Add the garlic and cook/stir for another minute or so.

Stir the ground beef into the onion-garlic and cook until the meat is no longer pink. After it is cooked, if there is a lot of oil in the pan, make sure you drain the meat well before you add the following.

Add the crushed tomatoes, tomato paste, tomato sauce, water, sugar and spices. Stir well and simmer SLOWLY for an hour and a half (stirring once in a while). After an hour and a half, most of the liquid should have cooked away and it will look like this (not too dry). If it looks overly dry, add a cup of water.

Stir in the Parmesan and Mozzarella (but save a little of the mozzarella to sprinkle over the top before you bake it).

Now a word about the noodles: You can use ANY noodle you want, but we really like the hardy (thick walled) rigatoni noodles. Boil them in salted water for 15 minutes. I use half a package of rigatoni noodles in this recipe. If you are using another kind of noodle, just eyeball the amount (and boil according to package directions).

Drain the noodles well and Stir them into the meat and cheese mixture. Top with a little extra mozzarella and bake at 350° for 30-35 minutes or till bubbly.

ENJOY !!!

Sunday, September 25, 2016

ITALIAN SEASONING BLEND

I seldom buy spice blends because I don't use them very much AND you never really know what is in them; some are heavy on garlic, some are heavy on onion and even more of them are heavy on ..."what the heck is that?". When that happens, the $5 jar goes right in the trash, what a waste. Nowadays, when the occasional recipe calls for Italian seasoning, I just mix up this one, it is excellent.

2 1/4 teaspoons dry basil

2 1/4 teaspoons dry oregano

2 1/4 teaspoons dry parsley

1/4 teaspoon garlic powder (not garlic salt)

1/4 teaspoon onion powder (not onion salt)

1/4 teaspoon fennel seed

1/4 teaspoon dry thyme

1/4 teaspoon dry rosemary

1/4 teaspoon black pepper

pinch dry red chili flakes

Basically you just mix all of these ingredients together, however I do an extra step: I measure out the bulky spices, like the fennel seed, rosemary and chili flakes, THEN I work them over a little in my mortar and pestle so it breaks them up which helps distribute their flavor more evenly to the finished spice blend. This step isn't absolutely necessary, but it works well.

ENJOY !!!

Friday, September 16, 2016

Recipe Apple Pickin' Treats

It's Apple-Pickin' Time!!
Below is a round up of my favorite apple treats.

Caramel Apple Cheesecake Bars

These are amazing. Make them! Today!

Caramel Apple Cake

Apple Cider Doughnuts

Caramel Apple Cupcakes

Apple Cookies

Mini-Apple Pies

Apple Cake Pops

(Even better if you use the Caramel Apple Cake recipe in these.)

Monday, June 27, 2016

Recipe Strawberry-Rhubarb Cream Cake

Every summer, my boys go to Cub Scout camp for the weekend with their dad. (I don't camp.) So, every year, I celebrate their return with a yummy treat. This year, we had just gone strawberry picking, and had a bunch of great rhubarb, so I came up with this... a Strawberry-Rhubarb Cream Cake.
(Every summer my husband also takes the camera to camp with him, so I never get many pictures.)

What You Need:
For the Cake
White Cake Mix (or favorite Vanilla Cake Recipe)
- 3 eggs
- 1 1/4- 1 1/2 cups whole milk
- 1 Tbsp. white vinegar (optional)

For the Strawberry-Rhubarb Sauce
3 cups chopped rhubarb
1 1/2 cups strawberries (chopped if large)
2 Tbsp. corn starch
1/4-1/2 cup sugar (if necessary)

For the Whipped Cream Frosting
4 oz. cream cheese (at room temperature)
1-2 cups powdered sugar (to taste)
1 pint (2 cups) heavy whipping cream (very cold)
1 tsp. vanilla (optional)

Yield: 1 8"x4" round cake - approx. 12-16 servings

Thursday, June 2, 2016

SUPER EASY PUFF PASTRY DESSERT

This recipe produces a light, flaky and delicious pastry. There are several steps to this, but they are ALL EASY to do and I've included lots of extra photos to (hopefully) convince you to try it. It really IS tasty and impressive to serve !!

Bottom Layer

1/2 cup of COLD butter cut into cubes

1 cup all purpose flour

1/4 cup COLD water

If you've ever made a pie crust, this step will be a cinch. Using a pastry cutter, cut the COLD butter into the flour until the mixture is crumbly and you can see small pieces of butter in the flour, like this:

Add the cold water and work it into the flour-butter mixture with a spoon or fork (your hands are too warm for this step). The mixture will all come together, but it will not be smooth. It should look like this:

Divide dough in half and roll into two log shapes. Transfer the logs to a parchment lined cookie sheet, then pat-roll them into 10" x 3" rectangles (I trim mine to the right shape). Make sure you leave plenty of room between these rectangles, since they puff a little while baking. They should look like this:

SECOND LAYER

This second layer will be spread on top of the unbaked rectangles:

1 cup water

1/2 cup butter

1 cup all purpose flour

1/4 teaspoon salt

3 large eggs (room temperature)

1 teaspoon vanilla extract

In a medium size saucepan, bring the water and butter to a boil. Stir until the butter is melted. Add the flour and salt (all at once) and immediately stir like crazy. The mixture will almost instantly thicken and will leave the sides of the pan in a lump. The first time I did this step, I was SURE I had ruined it, but never fear, this is what it is SUPPOSED to do. It will look like this:

Put the HOT mixture into an electric mixer and beat on medium high for about a minute to cool it down a little.

Next, add the three eggs, one at a time, mixing well (on medium high) in between each egg. When you first put the egg in, it will make the dough look sort of "slimy", never fear, that is what is supposed to look like. Beat it a little longer and the "slime" will disappear (repeat with the other two eggs, mixing in the vanilla with the last egg). After you beat in all 3 eggs, it will look like this:

Divide the dough in half and using DAMP fingers, press it onto the unbaked rectangles you made earlier. It will look like this:

Bake in a PRE-HEATED 350°F oven for 50 to 60 minutes or until they are a deep golden color. My electric oven takes 55 minutes and looks like this after it is cooked:

Stir 2/3 cup of jam (your favorite flavor) until it is lump free and spread half of it onto each warm pastry, like this:

Drizzle frosting over jam. Frosting is made of 1/2 cup powdered sugar + 1 teaspoon vanilla extract + about 4 teaspoons of milk. Sprinkle with your favorite nuts.

I tried to get a good picture of the INSIDE of this pastry, but it is hard to see. Trust me, it is light as air and flaky!!

NOTE: If you forget to take the eggs out of the fridge (so they can come to room temperature) just put them in a howl of hot tap water for about 10 minutes.

Sunday, May 15, 2016

PINEAPPLE COLESLAW

This quick and easy coleslaw recipe is light, refreshing and slightly sweet from the pineapple. It is the PERFECT accompaniment to ANY and ALL grilled meats. This one is a winner!!

1 small head of green cabbage (or half of a large one)

2 carrots

1 8 ounce can of crushed pineapple (drained and squeezed dry)

1/2 cup mayonnaise

1/4 cup sugar

1/2 cup milk

2 teaspoons white vinegar

pepper to taste (I use about 1/4 teaspoon)

healthy pinch of cayenne pepper

Peel the carrots and cut them into medium size chunks. Pulse them in the food processor a few times. I do this "do ahead' step so that the carrots and cabbage end up about the same shred size. You can also just shred the carrots if you want.

Without removing the carrots from the food processor, add the cubed cabbage and pulse the two vegetables until you get nice small pieces (but not super fine). Put the cabbage-carrot mixture into a large bowl, add the super-drained pineapple and stir to mix well.

In a separate bowl, whisk together the mayonnaise, sugar, milk, vinegar, pinch of cayenne pepper and the black pepper. Whisk until smooth.

If you are going to serve the coleslaw right away, pour the dressing over the vegetable-pineapple and stir well then chill (covered).

If you are going to serve the coleslaw later (like the next day, or even several hours later), chill the vegetable-pineapple separately from the dressing. Just before you want to serve, pour the dressing over the salad and mix well.

NOTE: Since we are "empty nesters" and large salads like this often go to waste, I've started to make up the full recipe, but I don't mix the dressing into the salad until dinner time. That way, I can make just two to three servings at a time, with no waste!!

ENJOY !!!

Tuesday, May 10, 2016

Rhubarb Recipes You MUST Try

The rhubarb in my garden is growing wild already this spring. I've already made a crisp and some rhubarb sauce. I'm trying some new recipes you will see soon, but in the meantime, I leave you with some of my favorite recipes from rhubarb seasons past.