Food goodness

3 sticks butter 2 1/2 c. peanut butter 2 tsp almond (plus an extra splash) 2 lbs powdered sugar 24 oz chocolate 1/2 stick parafin Combine butter, peanut butter, almond, and powdered sugar. Mold into balls that are about 1 inch in diameter, lay onto cookie sheets lined with wax paper. Put cookie sheets into fridge so the balls can harden, probably 1 hour. Melt chocolate and parafin in a double boiler (you can just put a large bowl on top of a pot with boiling water, but the last time I did that I burned the hell out of my hand). Spear each peanut butter ball with a toothpick, dip in chocolate, and put back on wax paper. Take toothpick out, cover up hole. Put back in fridge to let chocolate set. These should be kept in the fridge (not on the counter), and you can also freeze them.

I think this was a weight watchers recipe that my Gran gave me. No idea on the points, though. 3 c. small mushrooms, quartered 1 c. onions, chopped 1 c. carrots, chopped 1 c. zucchini, chopped 1 Tbsp olive oil 1 tsp olive oil 1 (or 3, your choice) garlic cloves minced 1 quart spinach leaves 3 c. canned stewed tomatoes (use the no salt added ones, they taste better) 2 c. low sodium chicken broth 2 Tbsp. parsley, chopped 2 Tbsp. dill or basil, chopped 56 frozen tortellini (or dried works just as well) 1. In saucepan, combine mushrooms, onions, carrots, zucchini, oil and garlic and stir to coat. Saute about 6 minutes. 2. Add everything except the tortellini, and stir to combine. Cover and cook until vegetables are tender. 3. Add tortellini and stir; cover and cook until tortellini is soft. 4. Let stand 5 minutes before serving.

I think I found this a few years ago in a newspaper, but I can't remember which one. This is how we use up some of the turkey leftovers...since we don't have any leftovers this year, I'll probably make a turkey breast next weekend, just so I can make this. 5 Tbsp. unsalted butter 2 med onions, chopped 1/2 lb mushrooms, sliced 2 c. cooked turkey 1/2 c. ham (optional) 1 c. crumbled bread stuffing 2 Tbsp. chopped parsley 1/4 tsp. dried thyme 1 Tbsp. curry powder 1 c. uncooked rice 2 c. hot chicken or turkey broth Preheat oven to 375. In a skillet, melt 4 Tbsp of the butter and add onions, cook until golden. Add mushrooms and cook 2 to 3 minutes. Transfer vegetables to baking dish. Add turkey, ham, stuffing, parsley, thyme and stir well. In same skillet, melt remaining butter. Add curry powder and rice and cook until rice is translucent. Transfer rice to baking dish, stir in broth, and bake until the liquid is absorbed and rice is tender -- 25 to 30 minutes. Eat with other Than

I don't remember where I got this, but I've been making it for years and apparently it went over well at Pre-Thanksgiving. It's the easiest thing you could possibly imagine, and really yummy. Total comfort food. 1 can corn, with juice 1 can creamed corn 1 box Jiffy corn muffin mix 2 eggs 1/4 stick of butter, melted. Mix all ingredients together. Bake at 350 degrees for one hour. I usually cover it with foil, but remove it in the last 15 minutes or so to brown the top a little.

I made this for pre-Thanksgiving, and it was good -- even better the second day, actually. I didn't measure anything, but I threw two whole big loaves of bread in so that the lid barely closed, and it cooked down a lot. I also added more chicken broth during the stirring after at the first hour. It's from recipezaar.com , with which I am increasingly enamored; the person who posted there got it from the Calgary Herald . What could be better at Thanksgiving than stuffing from Canadians? 2 cups chopped onions 1 1/2 cups thinly sliced celery 1 cup diced tart apples, peeled and cored 1/4 cup butter (you don't need that much) 1 tablespoon ground sage 1 teaspoon ground marjoram 1 teaspoon salt 1 teaspoon pepper 1/2 teaspoon savory 1/2 teaspoon thyme 12 cups lightly toasted bread, cubes 1/4 cup fresh parsley, chopped 1 1/2 cups chicken stock or vegetable stock In a large fry pan saute onions, celery and apple in butter until onion is just translucent. Stir in sag

First things first. The archiving process is done, so all the recipes are cataloged in alphabetical order along the side. Whew. Also, I'm thinking about switching to authentication for comments, because I'm tired of deleting all the spam. We get a bunch these days. I'll discuss with Gwen, but if you feel strongly either way, let me know. And most importantly, the weather is turning cold (everywhere but where Ainsley is), and I've got the urge to bake and make "cold weather food." So, this is my plea for you all to post your tried and trues, be it cookies, cakes, pies, candies, casseroles, etc. I'll dig up mine. And now, for the ribs... Orange soy baby back ribs Gourmet May 2005 2 racks baby back pork ribs, cut into individual ribs 1/4 c. fresh squeezed orange juice 1/4 c. soy sauce 1/4 c. dark brown sugar 1 tsp. ground cumin Put ribs in a large plastic bag. Stir together orange juice, soy sauce, brown sugar and cumin. Then pour marinade over ribs, seal bag

(I might have posted this one already, but I couldn't find it) 2 cups Low-fat Bisquick 15-oz can of pumpkin 1/2 cup Egg Beaters 1/4 cup sugar 2 tsp cinnamon 1/2 tsp cloves 1/2 tsp nutmeg 1/3 cup Bakers Cake Pastry Filling- Prune Plum flavor* 1 cup All Bran With Extra Fiber 1/2 cup skim milk Add milk to All Bran. Set Aside. Mix together pumpkin, Egg Beaters, sugar, cinnamon, cloves, nutmeg, and Prune-Plum filling. Stir in bran/milk mixture. Stir in Bisquick. Spray muffin tin with non-stick spray.** Split mixture evenly between 12 muffin cups. Fill muffin cups very full. Mix together some sugar and cinnamon for topping- sprinkle evenly over tops of muffins. Bake at 350 degrees for 30 minutes. * You could also use the Apple flavor. You can find this in the baking goods section. It comes in a jar. ** Do not use paper cups. These muffins do not have enough fat in them to separate from the paper- they will stick *** these freeze well. each muffin: 120 cal, 2g. fat, 8g fiber, 1 point

Finally, nearly a month after Shannon, Ernie, Gaby, Geoff, and I went to the pumpkin patch, where I promised to post this recipe! This one's for you, Shannon, and all you squash lovers out there in the ether.... Linguine with Squash, Bacon, and Goat Cheese (Real Simple magazine) 6 slices bacon 1 2- to 2-1/2 pound butternut squash -- peeled, seeded, and diced* 2 cloves garlic, minced 1-1/2 cups chicken broth 1 teaspoon kosher salt (I just used regular, and it turned out ok) 4 oz goat cheese, crumbled 1 1-lb package linguine, cooked 1 T olive oil 2 teaspoons freshly ground black pepper Cook the bacon in a large skillet over medium heat until crisp, about 5 minutes. Drain on a paper towel, then crumble or break into pieces; set aside.** Drain all but about 2 T of the bacon fat from the skillet. Add the squash and garlic to the skillet and saute over medium heat for 3-5 minutes. Stir in the broth and the salt. Cover and simmer, stirring occasionally, until the squash is cooked through

Another favorite in the Morrison-Jackson Household. I like it because everything cooks up in a large skillet. There's some jockeying of materials from place to place -- reserve this, reserve that -- but that's ok with me, because I'm not dirtying too many dishes. This is super-yummy and pretty easy. Sauteed Ham Steak Pineapple (Sara Moulton, Food Network) 2 (1/2-inch thick) ham steaks (I use the ones without the bone) 4 T butter 1 T whole-grain mustard 3 8-oz cans pineapple chunks, reserve liquid 1/4 cup orange juice 1 T Dijon mustard Salt, fresh ground black pepper From ham steak, remove rind and trim off all but a 1/4-inch of outer fat. Cut ham into 4 serving pieces. (Note: the ham steaks I buy don't usually have a lot of fat, so I just cut 'em up and throw 'em in the skillet.) In a large saute pan/skillet over medium-high heat, melt 2 T butter. Add ham steaks; saute for 3 minutes each sidee, until they're lightly browned. Remove and reserve (cover with fo

I got this one from the Pampered Chef (came with the Deep Dish Baker), and just tried it last week. It's very good, and I'm sure will become a favorite in the Morrison-Jackson Household. Savory Chicken Pie 1 package (15 oz) refrigerated pie crusts (2 crusts) 1 egg, divided, plus 2 more eggs 1/3 cup milk 1 T Dijon mustard 1/4 teaspoon coarsely ground black pepper 2 cups cooked chicken, chopped* 4 green onions with tops, thinly sliced 3/4 cup (3 oz) shredded Swiss cheese 6 crisply cooked bacon slices, crumbled** 1. Preheat oven to 375. Let pie crusts stand at room temp for 15 minutes. Unfold one crust; place in bottom of Deep Dish Baker (or other large round baking dish...I think a pie plate would be ok), pressing into bottom and up sides. Cut one piece out of center of second crust; set aside. Cut second crust into 12 equal wedges and set aside.*** 2. Separate 1 egg over small bowl; set aside. In big bowl, whisk yolk, remaining 2 eggs, milk, mustard and black pepper. Add chicken

These are from Cheryl . I've tried the first and it's really good. Taco Soup 1.5 lbs hamburger meat, browned and rinsed 1 package taco seasoning mix (note: i use the low sodium kind) 1 package ranch dressing mix 1 can pinto beans 1 can ranch style beans (note: I usually use kidney beans, because I've got no idea what ranch beans are. must be a texas thing) 1 can whole kernel corn 1 can rotel tomatoes 2 cans petite cut diced tomatoes 1 can tomato sauce Mix all ingredients together; let simmer several hours. Serve with corn chips and cheese or cornbread. Freezes very well, and is actually better left over than when first made. (My note: I actually put this all together and then cook it in the crockpot all day) Chicken Onion Soup (don't know what it's really called, lol) Approx 1 to 1.5 lbs cooked chicken, cut into pieces 1 onion, sauteed until done 2 cans french onion soup 1 can rotel tomatoes 2 cans whole kernel corn Mix ingredients together and let simmer.

Adapted from The Great American Detox Diet, by Alex Jamieson (Rodale Press, 2005). INGREDIENTS 1 tablespoon extra-virgin olive oil 2 leeks, white and light green parts washed and sliced into 1/4-inch slices 2 cups chopped yellow onion 1/2 teaspoon sea salt 3 cloves garlic, minced 2 large Yukon Gold potatoes (about 1 pound), peeled and cubed into 1/2-inch cubes 4 cups vegetable stock 2-3 teaspoons fresh rosemary leaves 1. Heat a 4-quart soup pot over medium heat and add the oil. 2. Add the leeks, onion, and sea salt and saute for about 5 minutes, stirring often, until the onion begins to turn translucent. 3. Add the garlic and stir well. Cook for 1 minute more. 4. Add the potatoes and vegetable stock, cover, and bring to a boil. Reduce heat to simmer. Cook 20 minutes. 5. Remove the soup from the heat and use an immersion/stick blender to blend the soup in the pot or ladle the soup into a blender, 1 cup at a time. Blend the soup with the fresh rosemary leaves until smooth and free of chu

INGREDIENTS Don’t be confused by the mention of onions in two places. The first gets stewed in with the potatoes. The second is caramelized slowly with butter and oil. 4 cups potatoes, washed and cut into 1-inch pieces 1 medium onion, coarsely chopped 2 medium leeks, white part only, halved lengthwise, sliced, and washed 4 cups water 1/2 teaspoon salt 2 tablespoons butter 1 tablespoon olive oil 1 large yellow onion, diced 1/2 cup milk 1/2 cup cream (optional) Fresh parsley Freshly-ground black pepper 1/2 cup small croutons, fried in butter (optional) 1. Put the potatoes, coarsely chopped onions, leeks, water, and salt in a soup pot. Bring to a boil, then reduce the heat and simmer uncovered until the vegetables are completely soft, about 40 minutes. 2. While the vegetables are simmering, melt butter with olive oil in a heavy skillet and slowly cook the diced onions until they are caramelized a deep brown, about 20 minutes. Stir frequently so they don’t burn. 3. Press the softened potat

Adapted from The Tassajara Recipe Book , by Edward Espe Brown (Shambhala, 2000). INGREDIENTS: 1 1/2 cups navy beans, cleaned and sorted, soaked overnight 3 quarts water 1 bay leaf 3 - 4 sage leaves, fresh or dried 2 large cloves garlic, peeled 2 tablespoons butter 1 1/2 cups finely diced yellow onions 1 tablespoon nutritional yeast (my note: I'm not sure I know what nutritional yeast is. i may leave it out) 1 teaspoon salt Freshly ground pepper 6 - 8 cups kale, stemmed and chopped to spoon size Cream to finish (optional) 1. Simmer beans in 3 quarts of water with the bay leaf, sage, and whole garlic cloves until the beans are completely soft, about 2 1/2 hours. 2. Remove one quarter of the cooked beans, puree them in a food mill or blender, then return them to the pot. The puree will give the soup a creamy background texture. 3. Heat 1 tablespoon butter in a skillet, add the onions, then cook until transparent. When soft, add the yeast, a teaspoon of salt, and several

from epicurious 1/4 cup (1/2 stick) unsalted butter 2 1/2 cups chopped onions 1/2 pound crimini (baby bella) mushrooms, sliced (about 3 cups) 2 pounds butternut squash, peeled, seeded, cut into 1/4-inch-thick slices (about 5 1/2 cups) 1 14-ounce can vegetable broth 4 tablespoons chopped fresh thyme, divided 4 tablespoons sliced fresh sage, divided 3 15-ounce containers whole-milk ricotta cheese 4 cups grated mozzarella cheese, divided 2 cups grated Parmesan cheese, divided 4 large eggs Olive oil 1 9-ounce package no-boil lasagna noodles Melt butter in large skillet over medium-high heat. Add onions; sauté until soft, about 8 minutes. Increase heat to high; add mushrooms and cook until tender, stirring constantly, about 3 minutes. Season with salt and pepper. Transfer mushroom mixture to bowl; set aside. Add squash, broth, 3 tablespoons thyme, and 3 tablespoons sage to same skillet. Cover and simmer over medium heat until squash is just tender, about 6 minutes

I was looking a few weeks ago for a cake I could take to Becky's house. I ended up just bringing her a bottle of wine, but man this cake looks good. Recipe courtesy Paula Deen Cake: 1 (18 1/4-ounce) package yellow cake mix 1 egg 8 tablespoons butter, melted Filling: 1 (8-ounce) package cream cheese, softened 1 (15-ounce) can pumpkin 3 eggs 1 teaspoon vanilla 8 tablespoons butter, melted 1 (16-ounce) box powdered sugar 1 teaspoon cinnamon 1 teaspoon nutmeg Preheat oven to 350 degrees F. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little goo