Cooking, Dunkin Style

The Best Cinnamon Rolls, EVER!

2010-01-04T05:37:00.000-08:00

I have been using the same Cinnamon Roll recipe for years and years. Hubby and I were watching an episode of Cooks Country and they made the most soft and gorgeous Cinnamon Rolls I have ever seen, I knew immediately that I would be making them that next weekend.

These are the best Cinnamon Rolls I have ever eaten and every single person who tried one said the same thing. This is now my "go to" recipe, I changed it a bit by adding Pecans.

Like any of the Cooks Country or Cooking Illustrated recipes they are very exacting and I suggest following the basic recipe to the letter for best results.

Mix the following together and set aside

3/4 cup milk at 110 degrees

1 package Instant Rise Yeast

3 eggs - beaten

4 1/4 cup A/P flour

1/2 cup Corn Starch (yes 1/2 a cup)

1/2 C Sugar

1 1/2 tsp salt

12 tbl softened butter

Whisk the DRY ingredients above together and using the dough hook on your Kitchenaide Mixer start on low (or mix them in a bowl)

While it is mixing slowly add your wet ingredients, while the dough hook is working, slowly add in your softened butter one tbl at a time, letting it incorporate

Continue with the dough hook and the mixer on medium speed for 10 minutes, till the dough is soft and yellow

Remove from bowl and knead for a minute and roll into a round ball, place in a greased bowl covered for 1 hour or until doubled in size (this took two hours for me)

Make the filling

1/4 tsp fresh ground nutmeg

1 1/2 cup light brown sugar

1 1/2 tbl cinnamon

1/4 tsp salt

1 cup pecans chopped

4 tbl softened butter (non salted)

Mix dry ingredients together

When dough is finished rising, gently push it down and transfer to a floured board

Using a rolling pin, roll it into a 18 inch square (measure it), the dough is really soft and almost hard to work with, but keep at it, it will work out.

Brush the butter all over the square dough

Sprinkle on the filling to within an inch of the edges, follow with the chopped pecans; press into the dough

Roll the dough up jelly roll style and pinch the seam shut down the entire length of the dough

Cut into 1 1/2 inch slices and place into a 9X12 pan lined with aluminum foil (this helps get them out), I had to use two of the 9X12 pans, have them touch ever so slightly and press down on the tops

Set in a warm place (covered), and let rise again till doubled, approx 1 hour

Bake at 350 degrees for 35-40 minutes, let cool for a bit and using spatula top with the cream cheese topping noted below!

Cream Cheese Topping

8 oz package cream cheese (this is more than in their recipe)

1 tbl milk

1 tsp vanilla

1 1/2 cup confectioners sugar

4 tbl butter

Mix until well incorporated, adding more milk if needed to make a nice consistency

Who needs Avatar when you have this

2010-01-03T08:05:00.000-08:00

Salmon En Croute

2010-01-01T15:00:00.000-08:00

My husband loves to create new dishes and this one was especially yummy.

He will do about anything to get me to eat Fish. I am not a fan unless it is deep fried and breaded. He put this fairly simple yet very tasty dish together for me last night and served it with fruited coconut rice.

It is gorgeous enough to impress your boss, but comes together fairly quickly for a weeknight meal, and it was DELICIOUS!

I will let him tell ya bout it.

Skinless boneless salmon fillets -- make sure there's no dark patches on the skin side, trim if necessary

Phyllo dough

~ 2tablespoons major gray chutney thinned down with a teaspoon or two of water, heat slightly in the microwave just before plating

Mango sliced thinly
basil chifonnade (use your judgement for the amount)
spicy yellow curry powder
1/2 stick butter melted
about 2cups fresh spinach

Dry the salmon filets

Dust a bit of curry powder on the top of the salmon fillets

Place a layer of phylo dough on your counter, brush liberally with butter, repeat till you have 2 layers of phylo

place your mango slice down (towards the bottom)

place your fillet on top of the mango and a little bit of basil chiffonade

roll up the two layers and then prepare two more phylo layers (one sheet, butter then next sheet)

place the first salmon packet you made on the phylo, again mango side down, brush and roll, brush and roll

fold up bottom of phylo, bring in the sides and wrap up similar to a burrito and brushing dry sides with butter as you roll. Top and bottom should be thoroughly buttered

bake at 350 for 30 minutes until crispy brown

Meanwhile saute the spinach in butter with a dash of orange juice just until wilted. Plate the spinach and place fish on top of spinach and drizzle lightly with the Major Grey/water mix -- should be a nice drizzly syrup

Serve with fruited rice (white rice, fresh coconut, coconut milk, dates, orange pieces)

Vacation!

2009-12-21T07:25:00.000-08:00

I am taking a break and enjoying the holidays with my family. I hope you have a wonderful Christmas!

See you in the new year!

Roast Turkey - Old Fashoned Method (Barding)

2009-12-17T16:19:00.000-08:00

My husband and I enjoy watching the Cooks Country Magazine show on our local PBS channel. They cook American food and do it again and again until they perfect the method. I have made many of their recipes and indeed they all have been perfect in both taste and methodology.

They had a Thanksgiving Special and talked about "Barding" your turkey which in the old days was the only way to keep it from drying out, as their ovens did not remain at a constant temperature. You essentially cover it with Salt Pork, Cheesecloth and then Foil and bake. They took an old method and re-invented it for today cooks.

I have to say that even though it is a bit of effort, it was the most flavorful and moist turkey I have ever eaten, and everyone agreed. I made two for separate occasions on Thanksgiving and it was incredible. I will never make turkey another way again.

Turkey covered with Salt Pork

The cheesecloth after the foil is removed

The beautiful end result!

You will need one 2-yard package of cheesecloth for this recipe.

Ingredients

1 package cheesecloth (see note)
4 cups cold water
1 turkey , 12 to 14-pounds (my turkey was 19 lbs)
1 pound salt pork , cut into 1/4-inch-thick slices (this may be hard to find, we finally got it at New Seasons Market) (I have no idea if you could use bacon, Cooks Country advises against it)

Instructions

For the turkey: Adjust oven rack to lowest position and heat oven to 350 degrees. Remove cheesecloth from package and fold into 18-inch square. Place cheesecloth in large bowl and cover with water.

Tuck wings behind back and arrange turkey, breast-up, on V-rack set inside roasting pan.

Prick skin of breast and legs of turkey all over with fork, cover breast and legs of turkey with salt pork, top with soaked cheesecloth (pouring any remaining water into roasting pan), and cover cheesecloth completely with heavy-duty aluminum foil.

Roast turkey until breast meat registers 140 degrees, 2½ to 3 hours. Remove foil, cheesecloth, and salt pork and discard. Increase oven temperature to 425 degrees. Continue to roast until breast meat registers 165 degrees and thigh meat registers 175 degrees, 40 to 60 minutes longer.

Transfer turkey to carving board and let rest 30 minutes.

Eggnog French Toast

2009-12-16T05:37:00.000-08:00

I love my husband's French Toast, it is never dry and always moist and tender in the middle. I told him I wanted to try Eggnog French Toast and he made it for me this weekend. I have one word for you, YUM! It was really tasty, in fact so much, I will be requesting it again soon!

The Eggnog taste is subtle in my recipe, but if you want to omit the Cinnamon and Vanilla, it will be a very strong Eggnog taste.

Some bacon and fresh fruit along with this French Toast and you have a breakfast fit for a Queen or a King!

2 cups Lowfat Eggnog
1 tsp vanilla
4 eggs, beaten
1/8 tsp fresh grated nutmeg
1 tsp Cinnamon
I loaf of extra wide sliced bread (I used Texas Toast)
Butter

In a large bowl, mix your Eggnog, beaten eggs, vanilla and nutmeg

Place your bread into the bowl one slice at a time and let it sit there for a few seconds on each side (this helps with the tenderness factor)

Place on a buttered griddle and cook until lightly brown on both sides

Transfer to the oven to hold at 170 degrees and continue cooking French Toast until you are out of the egg mixture. This made approximately 8 slices of French Toast.

Sausage, Cheese and Carmelized Onion Quiche

2009-12-14T05:33:00.000-08:00

I have been wanting to make a quiche for awhile, and finally had the time this morning. I thought it would be extra yummy if I caramelized some onions and added cottage cheese.

I have to say this is the best Quiche I have ever made, the caramelized onions which were slightly sweet paired with the salty sausage and cheese was over the top delicious! I think the cottage cheese also made it creamier and lighter. You could serve this for breakfast, lunch or dinner!

6 eggs

1/4 cup milk

1/3 cup cottage cheese

Shredded Cheese (any kind would work, I used Monterey Jack)

6-8 cooked sausage links diced (or you could use bulk sausage, my links were leftover from yesterday and already cooked)

1/2 a sweet onion sliced thinly and cooked until caramelized

1 pre-made pie crust

Salt and Pepper to taste

1/4 tsp onion powder

1 tsp dried chives

Cayenne pepper (to taste)

Par bake the pie crust at 350 for about 10 minutes, remove to cool

Spread the caramelized onions in the bottom of the pie crust, add the meat and top with as much cheese as you like

In a seperate bowl, mix the beaten eggs, cottage cheese, milk and spices, until well incorported and pour over the pie crust.

Bake at 350 for approximately an hour, check and cook for additional time as needed, you dont want the quiche to wiggle at all. Remove from oven and cool for 10 minutes.

Cut and serve, with sour cream if you wish!

Rocky Road Fudge

2009-12-11T05:22:00.000-08:00

I have been wanting to make fudge, it seems like I made it many years ago, but I had no idea what I was doing back then! This recipe is easy and fun to make, not to mention it tastes amazing!

One thing I did learn was to have your Mice in place or Mise en place if you want to get technical. When the chocolate is ready you have to have your nuts and marshmallows ready to go!

I like a 50/50 ratio of Marshmallows to Fudge, so I used the large sized Marshmallows

1 (12)ounce package Semi Sweet Chocolate Morsels (any brand will do)
1 (14) ounce can Sweetened Condensed Milk (I used the fat free one)
1 tsp Vanilla extract
3 cups mini marshmallows (I used the large ones)
1 cup chopped Walnuts

Line a 13X9 baking pan with foil and grease lightly with butter

Microwave morsels and milk in a large microwave safe bowl for 1 minute on high, stir

Microwave an additional 10 to 20 second intervals until smooth

Stir in Vanilla and fold in marshmallows and nuts

Press into the prepared baking pan and refrigerate until ready to serve

Lift from pan, remove foil and cut into squares (keep leftovers in fridge)

Pigs in a Blanket/Weiner Dogs

2009-12-09T06:00:00.000-08:00

I love hot dogs any way I can get them! Now keep your mind out of the gutter please! I am talking about dogs, weiners, hot dogs, frankfurters, kielbasa, polish dogs, chili dogs, foot longs, coney dogs, bagel dogs, corn dogs, and cheesy dogs!

Are ya feeling me here? I have been trying to figure out how to make low fat corn dogs to no avail, so I decided to try to make some Weiner Dogs or Pigs in a Blanket using Kosher Low Fat Dogs. I actually made them twice in one week.

The first time I used my recipe for White Dinner Rolls, and the second time I used Rhodes Frozen Rolls. I have to say the Rhodes Rolls worked just as well with a lot less effort and they tasted practically the same.

1 package of the regular sized Rhodes Frozen White Rolls
1 package of Hebrew National low fat or reduced fat hot dogs
Black Sesame Seeds (optional)
1 tbl butter melted

One roll will cover 1/2 of a hot dog, so remove as many rolls as you need for the number of dogs you want to have.

Place rolls on a sheet pan and place in your oven with the light on and the door closed, let them proof for several hours until doubled in size

Cut your hot dogs in half and place on a plate

Remove your rolls, and roll each one into a rope about 8 inches long and starting at the bottom wrap around your hot dog trying to fully cover the dog. If you choose to use sesame seeds, brush with melted butter and sprinkle on before baking

Repeat until you have used up all your dogs and rolls, place back onto the sheet pan and into the over for another several hours until they rise.

Bake at 350 for about 20 minutes, remove when golden brown and brush with butter

Chicken, Mushroom, Broccoli and Rice Casserole

2009-12-07T06:37:00.000-08:00

Wow that is a mouthful and this casserole is too! This recipe was given to me ages ago by my fabulous neighbor Pam (and it was given to her by a good friend), so it is making the rounds!, It is sooo good! It feeds an Army and is true comfort food!

I adore recipes that are shared and continue to be shared. To me that is part of the brotherhood or sisterhood of food and cooking. The sharing of recipes and food brings people together and gets them excited, to me it is almost spiritual. I am fairly shy in person but, I can talk to anyone about cooking and recipes, it brings me out of my shell!

I made a few tiny changes and believe me it was awesome! Thanks again for sharing such a special recipe Pam!

1 tbsp olive oil

1/2 onion

1 lb mushrooms quartered

1 stalk of celery diced (I used two)

1 box of Farmhouse Long Grain & Wild Rice (or your favorite brand), prepared per instructions

2 cooked chicken breasts, cubed

1 6-8 oz can of sliced water chestnuts, diced

1 cup of broccoli florets

1 10 3/4 oz can of Cream of Chicken soup

1 10 3/4 oz can of Cream of Celery soup

1/4 cup light mayonnaise (I probably used a bit more than that)

Salt and pepper to taste

Johnny's Garlic Salt - just a few shakes

Preheat oven to 350 degrees.

Prepare rice per instructions.

In a heated pan add 1/2 tbsp oil and cook mushrooms until golden brown - remove from pan.

Add the other 1/2 tbsp of oil to the pan and cook onions and celery until soft. **I actually cooked all three items at the same time**

Using a steamer, steam broccoli until just fork tender, then cool. **I put the broccoli in raw**

Mix your soups and mayonnaise together and add about 1/2 cup of water to thin it out, and whisk till smooth, add in your salt, pepper and seasoning salt. Then add the remaining ingredients and mix well.

Put into a baking dish and heat uncovered for 40 minutes until bubbling. Let cool for a few minutes prior to serving.

Turkey Sliders

2009-12-03T15:57:00.001-08:00

One of my favorite way of using leftover turkey is in a Sandwich! This year I decided to make Turkey Sliders, quick, easy and a bit different. The best part, only 4 ingeredients

Rolls (I purchased Franz Dinner Rolls)

Cranberry sauce

Turkey breast slices

Salt and pepper to taste

Mayonaise

Cut your rolls in half, spread one side with mayonaise, the other with cranberry sauce

Place your turkey on the bread, salt and pepper to taste

Cranberry Sauce with a KICK!

2009-12-01T06:13:00.000-08:00

This week I thought I would share some of my Thanksgiving dishes, beginning Monday with the appetizer I made. Today, my Cranberry Sauce.

I have never made homemade Cranberry sauce in my life and was determined to try it this year. My palate has changed over the years and I cannot stand the stuff in a can.

It is soo easy and delicious, I will never use the canned stuff again! BAN THE CAN!

1 bag fresh Cranberries (rinsed well)

1 mini sized Bourbon (I used Jack Daniels, 1.7 ounces)

Zest of 1 orange

1 bottle Orange Juice (small sized)

1/4 cup pure Maple Syrup

1 tbl ground Ginger

Place your cranberries in a saute pan, add the rest of your ingredients and let cook on medium high for about 20 minutes, you will hear the cranberries pop and it will naturally thicken up as it cooks

When it is almost the consistency you want, remove from heat, let cool and place in your refrigerator, it will firm the rest of the way up overnight!

Baked Parmesan Dip

2009-11-28T12:40:00.000-08:00

I love shopping at my local Safeway store, it is close, convenient, has my bank in it and fortunately recently remodeled! It has a bakery, florist, fresh fish counter and did I mention a bank, everything I need at one location.

I was looking for a special appetizer to take to my family's holiday get together, and made one of their suggested recipes, Baked Parmesan Dip. I have to admit my family devoured it within 20 minutes, they loved it and all wanted the recipe!

I plan to make it again at Christmas and every Holiday I can, the dip was delicious; flavorful, creamy, a bit of bite from the Parmesan and utterly devourable (is that a word?). Ohh, and it is really easy to make as well, it will be a crowd pleaser at your next party, give it a try, wont ya!

Here is how you make it!

1 package 10 oz frozen chopped spinach or 13.7 oz water packed artichoke hearts drained and chopped (I used spinach in mine)

1 cup reduced fat or regular Safeway select mayonnaise

1 package 3 ounce Lucerne Cream Cheese

1 onion, peeled and minced

1 garlic clove minced

1 cup plus 2 tbl Parmesan Cheese

1/8 tsp Pepper

1/2 tsp Paprika

2 Safeway Select Artisan Baguettes, thinly sliced

Squeeze spinach to remove liquid, with a mixer, beat spinach, mayonnaise, cream cheese, onion, garlic, 1 cup of the Parmesan cheese, and pepper until well combined

Mound mixture in a 3 to 4 cup baking dish, sprinkle evenly with 2 tbsp Parmesan cheese and the Paprika

Bake in a 350 oven until hot in the center and lightly browned on top, 25 to 30 minutes

Serve hot to spread on baguette slices

Please vote for Bella Sue

2009-11-27T08:21:00.000-08:00

Thanks to Foodie With A Little Thyme , who told me about the contest Hallmark is having for the "A Dog Named Christmas", I entered Bella Sue and I want her to win!

If you would be so kind, please vote for her, just click the link and vote, as many times as you want!

http://www.hhofdogcontest.com/node/14053

Thank you!

Happy Thanksgiving!

2009-11-25T19:11:00.000-08:00

From my happy home to yours. I hope you are blessed and have a wonderful holiday surrounded by family and friends!

This is what I am hoping for!

p.s. I hit middle age on Friday, I will be forteeeeeee fiveeeeeeeeeeeee, scary! But, I am making my husband accompany me to see New Moon and that put's a grin on my face!

Savory Chicken Sausage Patties

2009-11-23T07:04:00.000-08:00

I really enjoy making my own sausage by buying boneless, skinless chicken thighs when they are on sale and grinding them into sausage using my Kitchenaide Grinder Attachment. I really enjoy the Apple/Maple ones I make, but my husband wanted to try his hand, so I let him!

These are a bit spicy and savory, and you can adjust the seasonings to your liking. We normally get it seasoned and fry a very small patty to taste, then decide what we may need more of, if anything!

They are really good on the "fake" Egg McMuffin I make my husband each morning for breakfast. I use Egg Beaters and Fat Free Cheese, and one of these patties or whatever I have on hand, and it holds him nicely till lunch time!

1 family pack boneless, skinless thighs, ground into hamburger consistency

2 eggs, whipped

dried parsley

dried onion

smoked paprika

onion powder

garlic powder

sage

celery salt

1/3 cup pure maple syrup

fresh cracked black pepper (alot, we use our extra coffee grinder to make a bunch)

**you can add bread crumbs if you wish, we chose not to***

Mix the above and shape into patties, fry in a bit of oil in a non-stick fry pan, enjoy!

Quick Weeknight Pasta Salad

2009-11-20T06:26:00.000-08:00

I had some leftover Roast Beef from Sunday and decided to slice it thinly and make a rench Dip Sandwich. I thought it would be even better if I had a little pasta salad to go with it.

I remembered a tip I learned on the Cook's Country TV show, which was not to drain the pasta absolutely perfectly, leaving a bit of moisture on the pasta helps it not to instantly absorb your mayo mixture when you add it in, it worked, see how creamy the pasta looked!

I used what I had in the pantry and it turned out to be one of our favorites; simple, and tasty.

1/2 box of Pasta (I used the Piccolini Mini Farfalle)
1/2 container of grape or cherry tomatoes sliced in half
3-4 green onions, ends removed and diced
1 can of sliced olives drained
**You could use any combination you like**
1/2 cup low fat mayo
1/4 cup Dijonaise
fresh chives snipped
5/6 basil leaves chiffonade
Dash of hot sauce
Buttermilk
Capers

1 Banana Pepper (optional, I just so happened to have one)

Cook your pasta according to package directions, rinse with cold water and drain (don't shake all the water off)

Place cooked pasta, olives, onions and tomatoes into your bowl

In a separate bowl mix the mayo, dijonaise, cheese, hot sauce, chives and enough buttermilk to make it a nice consistency

Mix well and fold in the cooked pasta

Chill if desired

Tastestopping

2009-11-19T07:57:00.000-08:00

In case you have not heard yet, my favorite new Food Porn site, Tastestopping has had the official launch and is live at http://tastestopping.com/, it is the official second home for all your rejected photos!

When you are rejected at Foodgawker and or Tastespotting, submit to Tastestopping and sooth your ego. Face it, we are not all great Photographers with mad Photoshop skills, fancy lighting and camera's, (or you may be lucky and have none of that and still take great photo's) but your gorgeous, yet rejected photos and accompanying adoration can be front and center at Tastestopping.

Sign up today, and start feeling special! In addition to the love, there are some cool new features that no one else has such as "Drive Thru" and "Judge, Jury and Execution"!

Do it! and no I am not getting anything out of this other than being excited about seeing mine and others beautiful (but not good enough for the big guys) photos and recipes!

Mini Pumpkin Ginger Cheesecakes

2009-11-18T05:50:00.000-08:00

I have been wanting to make mini cheesecakes for quite some time and got the bug today. I used a graham cracker crust and added candied Ginger to the pumpkin mixture. They were really quite special, the Ginger gave it a bit of a kick and who doesn't like cute little things!

I would highly recommend a Silicone Mini Muffin pan, you can pick one up for about five bucks! They pop right out!

1 sleeve of Graham Crackers

1/2 stick of melted butter

1/2 tsp ground Ginger

Mix well and place about a tablespoon in the bottom of each mini muffin hole, find a glass or something that fits the opening and tamp the Graham Cracker mixture down

1 package cream cheese at room temperature

1 cup Pureed Pumpkin (canned)

1/2 cup brown sugar

2 eggs

1 tsp vanilla

1/8 cup Candied Ginger minced well

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp cloves

Whipping cream if desired for topping (optional)

Nonpareils (optional)

Mix well (taste for seasonings I probably doubled the amount of spices as I like my pie very spicy) and pour into the muffin tin (I topped with Nonpareils)

Bake at 325 for 20-25 minutes, until center is just done

Let cool for at least an hour and unmold the cheesecakes, serve with whippped cream if desired

Pumpkin Mousse Tarts

2009-11-16T05:20:00.000-08:00

I started out with really good intentions when making these tarts. I was going to make it low fat, low carb, but I lost my way somewhere in the process. I found the original recipe on A Taste Of Home, but I have changed it so much, I am calling it mine now!

I did use sugar free instant pudding mix and fat free milk, but when I added in the fresh whipping cream I think I made it devilish!

1 graham cracker pie shell, or 12 mini graham cracker tart shells (this will make enough for almost both)

1 small box of sugar free instant butterscotch pudding mix

1 1/2 cup of cold fat free milk

1 1/2 cup canned pumpkin

1 tsp cinnamon

1 tsp ginger

1/2 tsp nutmeg

1/4 tsp allspice

1 pint whipping cream (more if you want to make whipped cream for the topping, or use Reddi Whip)

1 tsp vanilla

1/4 cup sugar for whipping cream

1/4 cup of sugar for the pumpkin mixture

In a large bowl, mix the butterscotch pudding with 1 1/2 cups of milk for 2 minutes, let stand for an additional 2-5 minutes

In the meantime, place your whipping cream, sugar and vanilla in a separate bowl and whip until you have medium peaks (not soft, but a bit more)

Mix the pumpkin, spices and remaining 1/4 cup sugar until well blended

Add the pumpkin mixture and the whipping cream to the pudding, folding it in gently until well combined

Spoon into pie crusts and top with additional whipped cream if desired!

Bella Sue Playing with Daddy Video

2009-11-15T10:47:00.000-08:00

Hubby took this video of him playing bitey with Miss Bella Sue!

Mexi Mac

2009-11-13T06:47:00.000-08:00

I entered my first recipe contest and came up with the following recipe, which I must say ROCKED MY WORLD and my husbands too! (DANG it I did not win)

We both adore Mexican food of any kind, and I decided to incorporate it into my favorite comfort food using my favorite cheese, Tillamook Cheese! The Jalapenos give it a little bite and the Panko topping is crisp and delicious!

Don't forget for all of us poor folks who are constantly rejected on Foodgawker and Tastespotting, that you can submit to Tastestopping and sooth your ego!

1 box Pipette Pasta
2 eggs beaten
1 can evaporated milk
1/2 cube melted Tillamook Butter
1/2 to 1 tsp Cayenne Pepper (depending on the level of heat you want)
1 tsp dried mustard
1.5 cups Tillamook Sharp Cheddar Cheese
1.5 cups Tillamook Monterey Jack Cheese
1 Jalapeno, seeded and diced
2 Tomato's, de-seeded and diced
2 oz Cream Cheese
1 can sliced olives drained
Panko Crumbs
1/2 tsp Garlic Salt
Pam Pan Spray

Place water and a good bit of salt in a large pan and bring to a boil, add pasta and cook for 8 minutes, drain and set aside

Place your two eggs in a large bowl, along with your evaporated milk, melted butter, Cayenne, Mustard and garlic salt. Mix well

Add your hot pasta back in, the tomato, cream cheese, olives and cheeses

Mix well and pour into a buttered dish, top with a layer of Panko

Bake at 350 for 15 minutes, remove and spray Panko with Pam Spray, bake an additional 30 minutes until bubbly.

If the top needs to be browner, broil for several minutes

The Big Reveal - My Kitchen Remodel

2009-11-12T05:41:00.000-08:00

I have been working on a kitchen/dining room remodel for about 9 months now (GOSH I could of had a baby in that time). It is finally finished and I thought I would share! I really love cooking in my kitchen now.

The first step was having the wonderful and talented Artist/Painter Hollye from Maxwell Studios come and give my walls a warm Tuscan look, I believe it was Faux Painting that she did.

She gave me many ideas on everything else and I think between my husband and I we did a decent job for amateur's.

I had my dining room chairs re-upholstered with a beautiful green brocade fabric!

New lighting, Art and Window Treatments!

My husband has a great eye, and he picked out most of it!

Sorry the photo's are so dark! I keep my pots and pans in that huge cabinet!

I had my cabinets re-finished rather than replaced and that saved me a ton of money. Someday we may replace them.

All new Stainless Steel Appliances (which are a BITCH to clean), and I finally converted to a gas stove (which I do love). It is a an Electrolux Duel Fuel stove, gas top and electric oven. Loves it!

Added Granite Slab counters, and a new Desk Chair and a bit more art!

All new Tuscan/Italian decorations. The chickens are my thing! And I love my big ass sink!

My favorite thing you ask? My one horsepower garbage Disposal. I LOVE IT. I could seriously dispose of just about anything. Nothing slows it down!

And that is it, not bad for two semi-do it yourselfers !

Smoked Brisket Sandwich & The Best Slaw EVAH!

2009-11-11T06:46:00.000-08:00

We smoked a big old brisket this weekend, 10 hours of smoke and 2 in the oven and it was the most tender, moist brisket I have ever eaten. Kudos to my husband who woke up at 5:00 a.m. on a Sunday to get it on the smoker.

One of my favorite reasons to smoke a brisket is for the brisket sandwiches I make. In my book that must include Coleslaw, and I have a killer Coleslaw recipe.

Part of successful coleslaw that isn't drippy and wet is to salt the cabbage. It brings out the moisture and you can then rinse and dry the cabbage and it stays a perfect consistency in the slaw.

1 package Hoagie or similar roll
mayonnaise
horseradish sauce (I use the Beaver brand)
barbecue sauce (use your favorite)
Sliced brisket

Split and toast your rolls, place mayonnaise on one side and the horseradish and barbecue sauce on the other side

Place layers of brisket and add the cole slaw on the top

Coleslaw recipe

1 package regular slaw

1 package broccoli slaw
several handfuls of Craisins

Place the slaw in a colander and sprinkle on 2 tbl salt, mix and let sit and wilt and drain for 4 hours

Rinse and dry the slaw, set aside (p.s. I drain by squeezing in a clean white dish towel)

Slaw Dressing

1/3 cup sugar
1/2 tsp salt
1/8 tsp pepper
1/4 cup milk
1/2 cup mayo
1/4 cup buttermilk (I just use 1/2 cup buttermilk and omit the regular milk)
1 1/2 tbl white vinegar
2 1/2 tbl fresh squeezed lemon juice

Mix the above ingredients till smooth and add your dried cabbage, brocolli slaw, and Craisins, mix well and refrigerate and be sure and add to your Brisket Sandwich

Candy Pie and M&M Pancakes

2009-11-09T05:44:00.000-08:00

Candy Pie, a great way to use up all that leftover Halloween candy! I wish I could say this was my bright idea, but I saw it at Cakespy's Blog and knew I had to make it. I have a friend with a major sweet tooth and I knew they would be in love with this decadent dessert!

The bonus for me, was that this was my first time making a pie crust from scratch, I am no longer a pie crust virgin! It was so fast and easy, I could kick my own butt for cheating and buying pre-made pie crusts for all these years. I used my late Mother In Law, Margie's recipe and it rocked!

Pie Crust - Ingredients

4 cups all-purpose flour, plus extra for rolling
1 3/4 cups shortening, very cold
2 teaspoon salt
1 tablespoon sugar
1 tablespoon vinegar
1/2 cup very cold water
1 egg

Add the flour, salt, sugar to a bowl and mix well, add the shortening and using a pastry cutter, forks or your fingers mix them lightly till they resemble small peas

In a seperate bowl, combine the vinegar, cold water and egg, mix well and pour into your flour mixture

Stir the flour mixture till well combined and moist, make into a ball and wrap in plastic wrap, refrigerate for 30 minutes

You will only need half of the pie dough, you can refrigerate or freeze the other half

Roll dough out into a circle, and place in your pie tin, crimp the edges

Blind bake the pie crust for about 10 to 15 minutes at 350°F.

Let the pie crust rest until it's room temperature, and then fill it with whatever mix of candy suits you. She found that a chocolate-heavy mix tasted best, I used Snickers, Kit Kats, Hersheys Chocolate Bars, M&M's, Milky Way, Reesers Peanut Butter Cups, and some Malt Balls I had laying around. Don't be afraid to fill it to the top, as the candy will flatten and lower as it melts.

Bake in a 350°F oven for about 30-40 minutes, or until the candy is melted and the crust golden. The time may vary depending on your candy mixture. Once you remove it from the oven, let it cool for at least an hour so that the filling can set

Cut, serve and get your sweet tooth on!

M&M Pancakes, this one is pretty self explanatory, just add M&M's to your favorite pancake mix while cooking them, they are pretty sweet and fun for a change!