Category: RECIPES

KNIVES & CHOCOLATE CHIP OATMEAL RAISIN PEANUT BUTTER COOKIES aka KITCHEN SINK COOKIES

Knives are another of those subjective items.  Especially with knives it is extremely important to go for what feels good and is easy for you to use.  I have some Cutco knives that I love, but can’t afford (mine were a gift) to add on to as a set.  I also have some of the older Pampered Chef knives that I love, but their newer ones are just not the same quality. I have a couple from the restaurant that my dad and grandfather ran when I was a baby and I also have some old Wilkinson knives from my maternal grandmother that I love!  I have a lot of knives, like cutting boards I use a clean one with the change in food and use.
I prefer a French, German or Brazilian made knife, but that too is a personal preference.
I think that there are a few essentials that will get you by in any kitchen:
  • SANTOKU – I like this over a traditional chef’s knife because it is a bit shorter with a thinner and broader blade. The indentations on the side make it easier to cut through food by creating air pockets that reduce the friction to make for a smoother cut.
  • UTILITY –  this knife will become your best friend – it’s the ALL PURPOSE knife that does everything that the specialty knives don’t.
  • PARING – great for coring, peeling and trimming vegetables especially.  I have several of these. 
  • CLEAVER – This one doesn’t get used much, but is essential if you need to cut through bones.
  • BONING – The long, narrow, thin blade of this knife works to get into tight places when you’re trimming fat and tendons away.
  • BREAD – scalloped teeth of a serrated edge is great for cutting through bread and softer foods. 
  • SLICER – a long thin bladed knife that is ideal for slicing roast beef.
  • POULTRY SHEARS – these are essential if you want to cut up your own chickens.  Many times I can save a ton of money by buying the whole bird and cutting it apart myself for fried chicken.
  • MANDOLINE – okay I know it really isn’t a knife, but it has a sharp metal edge so I include it in this category.  Don’t skimp on this, get a good quality.
I recommend that you keep your knives sharpened.  A good quality sharpener is as easy to use as your most comfortable knife.

CHOCOLATE CHIP OATMEAL RAISIN PEANUT BUTTER COOKIES aka KITCHEN SINK COOKIES
1 cup butter, softened
1 cup peanut butter
3/4 cup sugar
1/4 cup maple sugar
1/2 cup brown sugar
1 teaspoon vanilla
2 Jumbo eggs
3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon espresso powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup oatmeal
1/2 cups minced walnuts
1 1/2 cups chocolate chips
1 cup golden raisins

  • Sift together the flour, salt, baking powder, baking soda, cinnamon and espresso powder.
  • Cream butter and peanut butter together.
  • Add the sugars and cream again.
  • Add the vanilla and eggs and cream until smooth.
  • Gradually add flour mixture until well blended.
  • Add oatmeal until well blended.
  • Add nuts and combine well.
  • Add chocolate chips and combine again.
  • Add raisins and mix well.
  • Drop by spoonfuls onto a greased cookie sheet.
  • Press down slightly.
  • Bake 12-15 minutes.

TWICE BAKED POTATOES

TWICE BAKED POTATOES 
4 large baking potatoes
8 slices bacon
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions (tops and all), sliced and divided 
  • Preheat oven to 350 degrees.
  • Bake potatoes in preheated oven for 1 hour or until done through. 
  • Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. 
  • When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; saving skins. 
  • To the potato pieces add the sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon. 
  • Bake for another 15 minutes.

SOUR CREAM DUTCH APPLE PIE

SOUR CREAM DUTCH APPLE PIE
PIE
3+ cups apples, cored, peeled and chopped
lemon juice
3/4 cup sugar
2 tablespoons flour
pinch of salt
1 tablespoon cinnamon
1/2 teaspoon vanilla extract
1/2 teaspoon maple extract
1 small egg, beaten
1/2 cup sour cream (not light)
9 inch pastry shell, pre-baked and cooled

TOPPING
1/3 cup flour
1/3 cup dark brown sugar
1 teaspoon cinnamon
4 tablespoons butter, sliced extremely thin

  • Preheat oven to 350 degrees
  • Chop the apples and combine with just enough lemon juice to coat and prevent browning in large bowl.
  • In a small bowl sift together the flour, sugar, cinnamon and salt.
  • Fold in the sour cream, egg, vanilla and maple extract until well blended.
  • Fold the sour cream mixture into the apples until well coated.
  • Carefully pour into the pie shell, mounding towards the center.
  • Toss together the topping ingredients until well blended.
  • Sprinkle topping evenly over the apple mound.
  • Lay the pieces of butter all over the top.
  • Bake 30 minutes or until apples are tender.
  • Best served with ice cream or fresh whipped cream. If you want to be really decadent try it with Caramel Sauce.

CUCUMBER STRAWBERRY SALAD

Here’s a refreshing recipe that screams COOL.  I hope you enjoy it!  We had with a great Garlic Herb Roasted Chicken.
CUCUMBER STRAWBERRY SALAD
1-2 large cucumbers, sliced thin
1 bunch green onions, sliced thin
10-12 strawberries, quartered
  • Arrange cucumbers, green onions and strawberry pieces on serving plate.
  • Generously salt and pepper.
  • Pour dressing over top.  Tonight I had extra strawberries that I pureed and added into the dressing.
  • Chill.
  • Enjoy! 

BEEF BARLEY PASTA SOUP

3 tablespoons butter
1 pound stew meat, in 1/2 inch pieces
flour
1 large carrot, diced
1 large onion, finely chopped
3 teaspoons minced garlic
½ teaspoon oregano
1/2 cup barley
1 cup pasta
1 cup White Grenache Wine
1-28 ounce cans Contadina crushed tomatoes
4-14 ounce cans beef broth*
salt and pepper to taste

  • Over low heat melt the butter.
  • Stir in carrots and saute until soft. 
  • Add onions and garlic sauteing until fragrant.
  • Dredge beef pieces in flour.
  • Add beef to pan and saute’ until beef pieces are browned.
  • Add the wine and simmer 10-15 minutes. 
  • Add the tomatoes and broth. Stir well and simmer 1 hour or more.
  • Add the barley  during the last hour and simmer slow.
  • Add the pasta during the last 15 minutes. 
  • Enjoy with some fresh baked crusty bread.

*or make your own with 4 1/2 cups hot water and 3 teaspoons vegetable or beef bouillon.

STARTING FRESH

Most of you know that this past few years have been particularly hard for me with everything from care taking of family members with debilitating diseases, major moves and being diagnosed with cancer myself.
One of the things I like to do to feel better is have some ME time.  Now while everyone deserves some ME time, not everyone can afford to do the SPA experience regularly.  So, I thought I’d share some of my homemade recipes with you.

CUTICLE CREAM
2 tablespoons petroleum jelly
1/2 teaspoon sunflower oil
1/2 teaspoon lemon juice

  • Whip until creamy.
  • Massage cream into your cuticles and nail beds.
  • It will keep 2 weeks.

FACE WASH
1/4 cup honey
1/2 cup water
2 tablespoons mild liquid soap

  • Mix together in a bottle with a spout.  (I use an old honey bear bottle)
  • Shake before using so mixture is well blended

BODY SCRUB
1/2 cup ground coffee
1/2 cup sugar
1 cup sunflower oil

  • Whip together until well blended.
  • Place in an air-tight jar.
  • Massage over body.
  • Rinse and pat dry.
  • Keeps for a month.

GREEN TEA MASK
1 tablespoon green tea powder
3 drops lemon juice
1/2 cup warm water

  • Whip all together to form a paste.
  • Smooth over your face and relax 10-15 minutes.
  • Rinse and dry.

CARIBBEAN SUNRISE POPSICLES

We’re talking SERIOUS triple digit heat around here and now they’re adding 50% humidity to the mix so it was time to bring out the BIG guns – ICES with a KICK!  Next time I won’t bother with the popsicles, but just make these as small sorbet bowls in small ramekins.

CARIBBEAN SUNRISE POPSICLES
1 cup water
1/2 cup superfine sugar
3 tablespoons pomegranate juice
1 cup orange juice
3 ounces Malibu Coconut Rum

  • Whisk together the water and sugar in a small saucepan and bring to a SLOW boil. Simmer for 5 minutes and then remove from heat.
  • Combine 2 tablespoons of the sugar syrup with the pomegranate juice.
  • Divide into 6 popsicle molds.
  • Place molds in freezer for 2 hours.
  • Combining remaining sugar mixture with orange juice and rum, cooling completely.
  • After 2 hours, whisk orange juice mixture thoroughly and top off popsicle molds.
  • Return molds to freezer for 2 more hours.
  •  Add popsicle sticks and freeze completely.  Overnight works best.

CHEESECAKE APPLE CRISP

CHEESECAKE APPLE CRISP

CRISP
2-3 large Granny Smith apples (4 Cups)
1/2 cup brown sugar
1 tablespoon flour
1/2 cup milk
1/4 cup apple juice

TOPPING
2/3 cup flour
1/2 cup old fashioned oatmeal
1/4 cup sugar
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 cup butter, melted
1 small box cheesecake flavored instant pudding

  • Preheat oven to 350°.
  • In a large mixing bowl combine all CRISP ingredients and mix well. Pour into an un-greased stoneware pan.
  • In a mixing bowl combine the topping ingredients and mix until crumbly.
  • Sprinkle topping over apple mixture.
  • Bake 45-60 minutes or until apples are tender and topping is crisp and golden.
  • Serve warm with a scoop of French vanilla ice cream.

RED VELVET CAKE

Can you remember your birthday parties from WAY WAY back?  I didn’t have many, but I can still visualize my 5th birthday party like I was looking through slides. One of the things I remember best was the red velvet cake my mom made.  Back then it wasn’t Duncan Hines or Pillsbury, it was scratch recipes.  I think I’ve reconstructed that recipe pretty well here.

Red Velvet Cupcakes  Yields 12 delicious cupcakes
1 1/3 cups all-purpose flour3 tablespoons cocoa powder1/2 teaspoon baking soda3/4 cup salted butter, firm but not cold – just beginning to soften1 cup + 2 tablespoons granulated sugar2 large eggs1 tablespoon red food coloring2 teaspoons vanilla extract1/2 cup whole milk1 teaspoon white vinegar

  • Preheat oven to 350˚. 
  • In a mixing bowl, whisk together flour, cocoa powder and baking soda, set aside. 
  • In a separate large mixing bowl, using an electric mixer, cream together the butter and sugar until pale and fluffy, about 4 -5 minutes. 
  • Add in eggs one at a time stirring after each addition. 
  • Now stand back and add red food coloring and vanilla extract and mix until combine. 
  • In a small bowl combine milk and vinegar. 
  • Add milk mixture and flour mixture to cupcake mixture, alternating in two separate batches, mixing until combined after each addition. 
  • Divide batter evenly among 12 paper lined muffin cups, filling each cup about 2/3 full. 
  • Bake in preheated oven 20-23 minutes until toothpick inserted into center of cupcake comes out clean. 
  • Remove from oven and allow to cool about 2 minutes in muffin tin, then transfer to wire rack to cool for 10 minutes, then transfer to an airtight container to cool completely (this just helps them retain more moisture). 
  • Once cooled completely, spread generously with Cream Cheese Frosting

Cream Cheese Frosting
1/2 cup salted butter, firm but not cold (if using unsalted add 1/8 tsp salt)
6 ounces cream cheese, softened
1/2 teaspoon vanilla extract
3 1/2 cups powdered sugar

  • In a large mixing bowl, using and electric mixer, cream together butter and cream cheese until pale and fluffy (about 1 minute on high speed, then 3-4 minutes on medium high speed). 
  • Mix in vanilla extract. 
  • Add powdered sugar and beat until smooth. 
  • Frost and go wild – add nuts, sprinkles or cookie crumbs.

BUFFALO CHICKEN & LOADED BAKED POTATO CASSEROLE

So hubs found this recipe on Facebook of all places and decided we should try it.  We weren’t disappointed!  I did halve the recipe though and it will still feed us 3 times so doubled like the original recipe would be great for a crowd or potluck dinner!

I always make a recipe EXACTLY the way it reads the first time, but next time I will cut the pepper down A LOT!

CASSEROLE
1 pounds boneless chicken breasts, cubed (1″)
4-5 medium potatoes, cut in 1/2″ cubes
3 tablespoons cup Avocado oil
FRESH ground sea salt and black pepper, to taste
1 1/2 teaspoons paprika (I used smokey vs. sweet)
1 tablespoon garlic powder
3 tablespoons Frank’s hot sauce
1/2 cup chopped red onion

  • Preheat oven to 500 degrees. 
  • Spray a 9X9 baking dish with cooking spray. 
  • In a large bowl mix together the avocado oil, salt, pepper, paprika, garlic powder and hot sauce. 
  • Add the cubed potatoes and stir to coat. 
  • Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the oil/hot sauce mixture as possible. 
  • Bake the potatoes for 30-45 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. 
  • While the potatoes are cooking, add chopped onions and cubed chicken to the bowl with the left over avocado oil/hot sauce mixture and stir to coat. 
  • Once the potatoes are fully cooked, remove from the oven. 
  • Lower the oven temperature to 400°.

TOPPING
2 cups fiesta blend cheese
1 cup crumbled bacon
1 cup diced green onion

  • Top the cooked potatoes with the marinated chicken. 
  • In a bowl mix together the cheese, bacon and green onion and top the chicken with the cheese mixture. 
  • Return the casserole to the oven and bake for 10-15 minutes or until chicken is cooked through and the topping is melted and bubbly delicious.
  • Serve with extra hot sauce, sour cream and/or ranch dressing.

APRICOT CHERRY GALETTE

Pie Dough Ingredients*
For a 9-inch crust
  • 1 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 3/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) of butter, cold and cubed
  • 1/4 cup ice water
Filling Ingredients**
For one 9-inch galette
  • 3/4 pound fresh apricots, pitted and chopped
  • 1/2 pound fresh cherries, pitted
  • 2 tablespoon cornstarch
  • 1/4 cup sugar + more for sprinkling
  • Juice of half a lemon
Ingredients for Assembly
  • 1 egg, beaten
ASSEMBLY
  • Cut butter into small cubes and place in the freezer for 15 minutes.
  • Preheat your oven to 400 degrees.
  • Pulse flour, sugar and salt in a food processor. 
  • Add butter and pulse until it resembles a coarse meal. 
  • Gradually add ice water and pulse until the dough forms a coarse meal. 
  • Turn the dough out onto a work surface and very lightly and sparingly, knead just to incorporate dry ingredients. 
  • Flatten into a circle; wrap individually in plastic. 
  • Refrigerate dough for at least an hour. 
  • Remove dough from refrigerator; place on floured work surface. 
  • Using a rolling pin, roll out the dough into a rough 11-inch circle. 
  • Trim the edges to a clean circle with a pairing knife. 
  • Transfer the circle to a baking sheet or pizza pan lined with parchment paper. 
  • Mix 1/2 teaspoon cornstarch and 2 tablespoons of sugar in a bowl and spread on the bottom of the dough. 
  • Toss apricots and cherries with the rest of the cornstarch, sugar and lemon juice. 
  • Arrange the fruit on the bottom of the dough, leaving 2 inches of dough left outside. 
  • Fold up and pleat the dough over the top of the fruit, leaving the center uncovered. 
  • Lightly brush the top of the pastry with the beaten egg and sprinkle both the dough and the fruit with 1/4 – 1/3 cup sugar. 
  • Place the Galette in the oven and cook for 40-45 minutes until golden brown and bubbly. 
  • Remove from oven and transfer to a cooling rack immediately. 
  • Serve warm or at room temperature with a scoop of vanilla ice cream.
*If you are in a huge hurry, Pillsbury from the dairy case can be substituted.
**1 can Comstock cherries can be substituted.  Just add apricots!

BANANA CREAM CHEESECAKE with CARAMEL AND MOCHA HOT FUDGE SAUCE

My favorite all time cheesecake is the Banana Cream at the Cheesecake Factory with gooey hot fudge, caramel, fresh sliced bananas and fresh whipped cream. We recently took my mom for her birthday and I was reminded that I had yet to duplicate that recipe.

Well it bugged me enough that I kept trying to replicate the recipe and I believe I have finally developed a recipe that compares with the Cheesecake Factory. I do like my square pan though – makes for easier slicing.

BANANA CREAM CHEESECAKE

CRUST
20 vanilla cream-filled sandwich style cookies
1/4 cup butter, melted

FILLING
3-8 ounce packages cream cheese, softened
2/3 cup granulated sugar
2 tablespoons cornstarch
3 eggs
3/4 cup finely mashed banana (2 medium bananas)
1/2 cup whipping cream
1 teaspoon vanilla extract
1 teaspoon maple extract

  • Use a blender to finely chop the cookies.
  • Add butter and blend until they are well blended.
  • Press mixture into the bottom of a 10″ springform pan and smooth it out.
  • Refrigerate the crust while you make the filling.
  • Beat cream cheese until creamy.
  • Add in sugar and cornstarch followed by the eggs one at a time.
  • Beat in the bananas, whipping cream, and vanilla.
  • Pour mixture into crust.
  • Place pan on a cookie sheet and bake in a 350 degree oven for 15 minutes.
  • Reduce oven temperature to 200 degrees and bake an additional 75 minutes, or until center is almost set.
  • Allow to cool completely before removing sides. Before removing the pan, run warm water over a knife and slide a knife around the edge of the cake to separate the cake from the pan cleanly.
  • Refrigerate cheesecake, uncovered, at least 6 hours.
  • Serve with sliced fresh bananas, Caramel Sauce, Mocha Hot Fudge Sauce and fresh whipped cream.
CARAMEL SAUCE

1/2 cup heavy cream
4 tablespoons butter, softened
2 tablespoons light corn syrup
3/4 cup sugar
2+ tablespoons water

  • Combine the cream and butter in a small saucepan and bring to a simmer, stirring frequently to prevent scorching. Remove from the heat.
  • In a medium saucepan cook the corn syrup over a medium heat until bubbly. Fold in 1/4 cup of the sugar and continue to cook until the edges begin to turn a light amber color. Add in 1/4 cup sugar more and repeat until all the sugar is blended in. Continue cooking until amber color darkens stirring constantly.
  • Remove from the heat and carefully fold in the cream mixture.
  • Cook over medium heat stirring frequently until caramel is bubbling.
  • Serve warm.
  • Makes 1 1/2 cups. Refrigerate for up to 2 weeks.
  • Microwave20-30 seconds to soften refrigerated caramel before serving.

MOCHA HOT FUDGE SAUCE1/3 cup warm water
1/4 cup light corn syrup
scant 1/3 cup unsweetened cocoa powder
2 tablespoons sugar
4 oz. bittersweet chocolate, melted & cooled
3 tablespoons strong brewed coffee
2 tablespoons golden rum

  • In a medium saucepan blend together the water, corn syrup dissolving the sugar and cocoa into it until smooth.
  • Bring to a low boil.
  • Remove from heat and whisk in the chocolate until smooth.
  • Gradually add the coffee and rum until desired flavor and consistency is reached.
  • Serve warm.
  • Makes 1 1/2 cups. Refrigerate for up to 2 weeks.
  • Microwave20-30 seconds to soften refrigerated caramel before serving.