Saturday, November 26, 2005


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.

Hearty tortellini vegetable soup

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.

Casserole of turkey with rice

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 Thanksgiving leftovers, like green bean casserole and five cup salad.

Wednesday, November 23, 2005

Corn Casserole

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.

Monday, November 21, 2005

crockpot stuffing

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, 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 sage, marjoram, salt, pepper, savory and thyme.

Combine vegetable mixture with the bread cubes and parsley.

Toss well.

Pour stock over mixture, tossing well.

Spoon into your (greased) crock-pot.

Cover and cook on high for one hour.

Reduce to low and continue cooking for 2-3 hours, stirring every hour.

Sunday, November 20, 2005

Orange soy baby back ribs, housekeeping

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 and put in fridge. Marinate 30 minutes on one side, then flip bag and do 30 more minutes.
Put oven rack in the middle position and preheat oven to 375.
Transfer ribs and marinade to baking dish and arrange ribs in one layer. Roast 30 minutes on one side, then turn with tongs and continue roasting until ribs are tinder and well browned and marinade is thick and syrupy, about 30 more minutes.

Wednesday, November 09, 2005

Pumpkin Muffins (healthy!)

(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 (WW)

Tuesday, November 08, 2005

Linguine with Squash, Bacon, and Goat Cheese

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 and softened, about 20-25 minutes.

Add half the goat cheese and stir well to combine. Place the cooked linguine in a large bowl. Stir the sauce into the linguine and toss well to coat. Drizzle with the olive oil and add the reserved bacon, the remaining goat cheese, and the pepper. Serve immediately.

Yield: 6-8 servings.

* Tip: Before cutting it open, stabilize your oddly-shaped squash by cutting a small slice of skin off one side so it will lie flat. Then slice it in half with a sharp chef's knife. (I can't overstate the importance of a good knife for this process.) From that point, for me, it's easiest to slice it into smaller pieces in order to remove the skin. In other words, I halve, slice, remove skin, then dice...rather than halve, remove skin, and dice.

** Or, take a shortcut and buy already cooked bacon at the grocery. Then use butter as the fat for cooking the squash.

Sauteed Ham Steak Pineapple

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 foil).

Blot pineapples as dry as possible. Add remaining 2 T butter to pan. Add pineapple and saute until the edges begin to caramelize, about 4-5 minutes. Remove pineapple and reserve. Add orange and pineapple juices to the pan and reduce by 1/2, about 5-6 minutes (always seems to take longer to me). Whisk in Dijon and whole-grain mustards. Transfer ham steaks back into the pan. Add pineapple chunks and toss. Heat through thoroughly. Season, to taste.

Savory Chicken Pie

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, green onions, cheese, and bacon to egg mixture; mix well.

3. Beat egg white lightly; brush over bottom crust. Spread filling into crust. Fold edges of crust in towards center, forming a 1/2-inch border; brush border with egg white. Arrange crust wedges over filling, with outside edges against sides of baker/dish/pie plate and points toward the center, in a slightly overlapping pinwheel pattern. Press edges to seal top and bottom crusts together. Brush top crust with egg white. Place reserved piece of crust in center; brush with egg white.

4. Bake 30-35 minutes or until golden brown. Cool 10 minutes. Slice and serve.

Yield: 12 servings

* I took the easy way out and bought cooked chicken from the fridge section at the grocery store.

** Again, I took the easy road and bought cooked bacon from the store. I did, however, crumble it by myself. Perhaps real bacon bits would work well, too??

*** Basically, Pampered Chef is all about making things pretty. If you don't feel like cutting the crust into wedges and doing the whole "overlapping pinwheel pattern" (see Step 3), then just put the top crust on top, and don't worry about it! Just be sure to put some holes in it with a fork, so steam can escape.)

Monday, November 07, 2005

Two more soups

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.

Sunday, November 06, 2005

Creamy Potato-Leek Soup

Adapted from The Great American Detox Diet, by Alex Jamieson (Rodale Press, 2005).

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 chunks. Pour smooth soup into a heat-proof bowl and continue until all of the soup has been blended.
6. Transfer the blended soup back to the original soup pot and warm over low heat until heated through. Serve hot.

Potato Soup with Caramelized Onions

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 potatoes and other vegetables through a sieve, then return them to the soup pot. Add the caramelized onions, milk, and cream to the soup. Taste for salt. Thin with more milk or cream if necessary.
4. Serve the soup with plenty of chopped fresh parsley, coarsely ground pepper, and croutons.
Serve 8 to 10.

Creamy Kale and White Bean Soup

Adapted from The Tassajara Recipe Book, by Edward Espe Brown (Shambhala, 2000).

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 grindings of pepper. Stir frequently to prevent the yeast from sticking to the pan. Cook for 5 minutes then add the mixture to the cooked beans.
4. Cook the kale in the remaining butter until it is wilted. Combine with the beans and add enough water to bring the volume to about 3 quarts. Bring to a boil and simmer for 1 hour.
5. Check the seasonings and finish the soup with a little cream, if desired.

Serves 8 to 10.

Butternut squash and mushroom lasagna

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. Uncover and cook until squash is very soft but still retains shape, about 5 minutes. Season with salt and pepper.

Mix ricotta, 2 cups mozzarella cheese, 1 1/2 cups Parmesan cheese, and remaining 1 tablespoon thyme and 1 tablespoon sage in large bowl. Season to taste with salt and pepper; mix in eggs.

Brush 13x9x2-inch glass or ceramic baking dish with oil. Spread 1 cup ricotta mixture over bottom. Arrange 3 noodles on top. Spread 13/4 cups ricotta mixture over noodles. Arrange 1 1/3 cups squash mixture over. Sprinkle with 1/2 cup mushrooms and 1 cup mozzarella. Top with 3 noodles, then 1 3/4 cups ricotta mixture, half of remaining squash, 1/2 cup mushrooms, and remaining 1 cup mozzarella. Repeat with noodles, 1 3/4 cups ricotta mixture, remaining squash, and remaining mushrooms. Top with 3 noodles. Spread remaining ricotta mixture over; sprinkle with remaining Parmesan. Cover with oiled foil.

Preheat oven to 350°F. Bake lasagna, covered, 35 minutes. Uncover; bake until heated through, about 25 minutes longer. Let stand 10 minutes before serving. (The lasagna can be assembled one day ahead and refrigerated.)

Pumpkin Gooey Butter Cakes

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

1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
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 gooey.

Serve with fresh whipped cream.

Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.

For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.

For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.