Grandma Loa's Zucchini Bread

1 cup oil
2 cups sugar
3 eggs
3 tsp vanilla
2 cups shredded zucchini
1 oz square unsweetened chocolate, melted & cooled
3 cups flour
1 tsp baking soda
1 tsp salt
3 tsp cinnamon
1/4 tsp baking powder
1/2 cup chocolate chips + 1 Tbsp flour

Preheat oven to 350 degrees. Grease and flour 2 8x4, or 4 small bread pans. Mix oil, sugar and eggs together well.  Add zucchini, vanilla and melted chocolate.  Sift together dry ingredients, add to wet ingredients and mix until just combined. Toss chocolate chips with 1 Tbsp flour, then mix into batter. Pour evenly into pans & bake for 1 hour for large pans or 30 minutes for small pans.  Cool 15 minutes in pans, then turn onto cooling rack to cool completely.

ginger oatmeal cookies ~ my favorite autumn cookies

 Do not overbake these cookies. The edges should be brown but the rest of the cookie should still be very light in color. Parchment makes for easy cookie removal and cleanup, but it’s not a necessity. If you don’t use parchment, let the cookies cool directly on the baking sheet for two minutes before transferring them to a cooling rack.

MAKES 16 TO 20 LARGE COOKIES
INGREDIENTS
2 sticks unsalted butter (1/2 pound), softened but still firm
1 cup light brown sugar
1 cup granulated sugar
2 eggs
** 2 Tablespoons finely diced candied ginger
**2 Tablespoons grated, fresh ginger
1 1/2 cups unbleached all-purpose flour
1/2 teaspoon table salt
1/2 teaspoon baking powder
**1 1/4 teaspoon ground ginger (original 3/4 t.)
**2 teaspoons fresh ground nutmeg (original 1/4 t.)
**1/2 teaspoon cinnamon
3 cups rolled oats
INSTRUCTIONS
1. Adjust oven racks to low and middle positions; heat oven to 350 degrees. In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time.
2. Mix flour, salt, baking powder, ground ginger, and nutmeg together, then stir them into butter-sugar mixture with wooden spoon or large rubber spatula. Stir in oats.
3. Form dough into sixteen to twenty 2-inch balls, placing each dough round onto one of two parchment paper–covered, large cookie sheets. Bake until cookie edges turn golden brown, 22 to 25 minutes. (Halfway during baking, turn cookie sheets from front to back and also switch them from top to bottom.) Slide cookies on parchment onto cooling rack. Let cool at least 30 minutes before serving.
** My additions or adjustments to the original recipe.
Originally Published January 1, 1997, Cooks' Illustrated.

Beef Stroganoff with Homemade Egg Noodles

I grew up thinking stroganoff was made with cream of mushroom soup, canned mushrooms, ground beef and IMO.  Obviously that recipe was a throwback from my parents' dental school days; the penny pinching days when a sandwich was made with a single slice of Buddig ham.  Since I discovered "the real thing," I've been on the lookout for the best recipe.  Not surprisingly, this winning recipe comes from Cooks' Illustrated (my favorite!)  We had it on homemade egg noodles tonight (recipe follows) and it was amazing!

Beef Stroganoff

•1 1/4 lbs sirloin steaks, tips (trimmed of excess fat and cut lengthwise with grain into 4 equal pieces)
•2 teaspoons soy sauce
•1 lb white mushroom, quartered
•2 teaspoons hot water
•1 tablespoon dry mustard
•1 teaspoon sugar
•fresh ground black pepper
•1 tablespoon vegetable oil
•1 medium onion, finely chopped
•table salt
•2 teaspoons tomato paste
•4 teaspoons unbleached all-purpose flour
•1/3 cup plus 1 tbsp. white wine or 1/3 cup dry vermouth
•1 1/2 cups beef broth
•1/2 cup sour cream
•1 tablespoon chopped fresh parsley leaves

Directions:
1- Using fork, poke each piece of steak 10-12 times. Place in baking dish; rub both sides evenly with soy sauce. Cover with plastic wrap and refrigerate at least 15 minutes or up to 1 hour.
2- While meat marinates, place mushrooms in medium microwave-safe bowl and cover with plastic wrap. Microwave on high power until mushrooms have decreased by volume by half, 4-5 minutes (should be as much as 1/4 cup liquid in bowl). Drain mushrooms and set aside; discard liquid*. Combine water, dry mustard, sugar, and 1/2 tsp pepper in a small bowl until smooth paste forms; set aside.
3- Pat steak pieces dry with paper towels and season with pepper. Heat oil in 12" skillet over medium-high heat until just smoking. Place steak pieces in skillet and cook until browned on all sides and internal temperature registers 125 to 130 degrees, 6-9 minutes, reducing heat if fond begins to burn. Transfer meat to large plate and set aside while cooking sauce.
4- Add mushrooms, onion, and 1/2 tsp salt to skillet and cook until vegetables begin to brown and dark bits form on bottom of pan, 6-8 minutes. Add tomato paste and flour and cook, stirring constantly, until onions and mushrooms are coated, about 1 minute. Stir in 1/3 cup wine, beef broth and mustard paste and bring to simmer, scraping bottom of pan with wooden pan to loosen browned bits. Reduce heat to medium and cook until sauce has reduced slightly and begun to thicken, 4-6 minutes.
5- While sauce is reducing, cut steak pieces across grain into 1/4" thick slices. Stir in meat and any accumulated juices into thickened sauce and cook until beef has warmed through, 1-2 minutes. Remove pan from heat and let any bubbles subside. Stir in sour cream and remaining tablespoons wine; season to taste with salt and pepper. Sprinkle with parsley.

* Being a teetotaller, I opted not to discard the mushroom liquid, but added 1 tsp cider vinegar to it and used it in place of the wine/vermouth.

(Cooks' Illustrated March 2010.)

Egg Noodles

Ingredients
 2 1/2 cups all-purpose flour
 1 pinch salt
 2 eggs, beaten
 1/2 cup milk
 1 tablespoon butter
Directions
1. In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
2. On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
3. Allow to air dry before cooking.
4. To cook fresh pasta, in a large pot with boiling salted water cook until al dente.

(Pulled this simple recipe off allrecipes.com- http://allrecipes.com/recipe/egg-noodles/)

Homemade Potstickers

These homemade potstickers weren't all that hard to make but they beat Ling-Lings' pants off! The kids helped make the dumplings. We made them with ground turkey, but any ground meat would work well. We also grated carrots & threw them in with the cabbage for the salting routine. YUM!

Pan-Fried Asian Potstickers with Sesame Beef and Cabbage Filling

Published in Cook's Illustrated, September 1, 1994.

Why this recipe works:

Salting the cabbage kept the filling from getting soggy in our pan-fried potstickers recipe. For crisp potstickers that were cooked all the way through, we pan-fried them, added liquid and let them steam, and then uncovered them and cooked them some more until they crisped up again. (less)

Salting the cabbage kept the filling from getting soggy in our pan-fried potstickers recipe. For crisp potstickers that were cooked all the way through, we pan-fried them, added liquid and let them steam, and then uncovered them and cooked them some more until they crisped up again.

Makes about 1 1/2 cups filling

The filling amount is enough for 32 dumplings. Look for wonton or gyoza wrappers in 3-inch squares, with about 50 wrappers per pound in the package. See the related Illustrated How To Guide, "Shaping and Filling Asian Dumplings" for illustrations.

Ingredients

1/2	small Napa cabbage , finely shredded (about 2 cups)
1	teaspoon table salt
4	ounces ground beef
1	medium scallion , minced (about 2 tablespoons)
1	medium clove garlic , minced (about 1 teaspoon)
1	tablespoon soy sauce
2	teaspoons sesame seeds , toasted
2	teaspoons sesame oil
	Pinch cayenne pepper
1	package wonton wrappers (see headnote), or gyoza wrappers
2	tablespoons vegetable oil

Instructions

1. 1. Toss cabbage and salt together in colander; let stand until cabbage wilts, 15 to 20 minutes. Rinse cabbage; squeeze dry. Mix cabbage with remaining filling ingredients. Refrigerate until ready to make dumplings.

2. 2. To fill ruffled potstickers - Place one rounded teaspoon in the center of a round wrapper. Moisten the edge with water. Fold the wrapper in half, then pinch the edges together and seal. Lightly press the filling on the counter to form a flat base. Gather the pinched edges together to form ruffles on the top.

3. 3. To Pan-fry Dumplings - Bring 1/2 cup water or chicken broth to simmer in small saucepan. Meanwhile, heat 2 tablespoons vegetable oil in large skillet over medium-high heat. When oil is hot and hazy, add dumplings, flat sides down. Fry until bottoms are brown, about 2 minutes. Add simmering water or broth to skillet, pouring around dumplings. Cover and cook until liquid is absorbed, about 3 minutes longer. Uncover and let dumplings fry until bottoms are crisp again, about 1 minute. Serve with dipping sauce passed separately, (see related recipes).

http://www.cooksillustrated.com/recipes/detail.asp?docid=5393

Sweet Potato Pie

ever since david developed his pumpkin allergy, i have made this as a substitute. it's yummy! (ps we don't put in the bourbon, i just increase the vanilla a bit...)

The Best Sweet Potato Pie

For prebaking the pie shell, we prefer metal or ceramic pie weights because of their heft and ability to conduct heat. Remove the foil lining and weights only after the dough has lost its wet look and has turned straw-colored from its original yellow hue. This will prevent the sides of the pie shell from slipping down and losing their shape. The sweet potatoes cook quickly in the microwave but can also be pricked with a fork and baked uncovered in a 400-degree oven until tender, 40 to 50 minutes. Some tasters preferred a stronger bourbon flavor in the filling, so we give a range below. If you like molasses, use the optional tablespoon; a few tasters felt it deepened the sweet potato flavor. Serve the pie with whipped cream.

Pie Dough
1 1/4 cups unbleached all-purpose flour
1/2 teaspoon table salt
1 tablespoon granulated sugar
4 tablespoons unsalted butter , chilled, cut into 1/4-inch pieces
3 tablespoons vegetable shortening , chilled
4 - 5 tablespoons ice water

Sweet Potato Filling
2 pounds sweet potatoes (about 5 small to medium)
2 tablespoons unsalted butter , softened
3 large eggs
2 egg yolks
1 cup granulated sugar
1/2 teaspoon fresh ground nutmeg
1/4 teaspoon table salt
2 - 3 tablespoons bourbon
1 tablespoon molasses (optional)
1 teaspoon vanilla extract
2/3 cup whole milk
1/4 cup packed dark brown sugar

Instructions
1.1. In food processor bowl fitted with steel blade, pulse flour, salt, and sugar to combine. Scatter butter pieces over flour mixture; cut butter into flour with five 1-second pulses. Add shortening and continue cutting in until flour is pale yellow and resembles coarse cornmeal, with butter bits no larger than small peas, about four more 1-second pulses. Turn mixture into medium bowl.

2.2. Sprinkle 4 tablespoons ice water over mixture. With rubber spatula, use folding motion to evenly distribute water into flour mixture until small portion of dough holds together when squeezed in palm of hand; add up to 1 tablespoon more ice water if necessary. Turn dough onto clean, dry work surface; gather and gently press together into cohesive ball, then flatten into rough 4-inch disk. Wrap in plastic and refrigerate at least 30 minutes, or up to 2 days, before rolling.

3.3. Remove dough from refrigerator (if refrigerated longer than 30 minutes, let stand at room temperature until malleable). Roll dough on lightly floured work surface or between two large sheets of plastic wrap to 12-inch disk about 1/8 inch thick. Fold dough in quarters, then place dough point in center of 9-inch pie plate; unfold dough.

4.4. Working around circumference of pan, ease dough carefully into pan corners by gently lifting dough edges with one hand while pressing around pan bottom with other hand. Trim edge to 1/2 inch beyond pan lip. Tuck rim of dough underneath itself so that folded edges are about 1/4 inch beyond pan lip; flute dough. Refrigerate pie shell for 40 minutes, then freeze for 20 minutes. (This two-step process helps to reduce shrinkage of the crust during baking.)

5.5. Meanwhile, adjust oven rack to middle position and heat oven to 375 degrees. Press doubled 18-inch square of heavy-duty foil inside shell and fold back edges of foil to shield fluted edge; evenly distribute about 2 cups metal or ceramic pie weights over foil. Bake, leaving foil and weights in place until dough dries and lightens in color, 17 to 20 minutes. Carefully remove foil and weights by gathering sides of foil and pulling up and out. Bake until light golden brown, about 9 minutes longer. Remove from oven; reduce oven temperature to 350 degrees.

6.6. Prick sweet potatoes several times with fork and place on double layer of paper towels in microwave (see illustrations below). Cook at full power for 5 minutes; turn each potato over and continue to cook at full power until tender, but not mushy, about 5 minutes longer. Cool 10 minutes. Halve each potato crosswise; insert small spoon between skin and flesh, and scoop flesh into medium bowl; discard skin. (If potatoes are too hot to handle comfortably, fold double layer of paper towels into quarters and use to hold potato half). Repeat with remaining sweet potatoes; you should have about 2 cups. While potatoes are still hot, add butter and mash with fork or wooden spoon; small lumps of potato should remain.

7.7. Whisk together eggs, yolks, sugar, nutmeg, and salt in medium bowl; stir in bourbon, molasses (if using), and vanilla, then whisk in milk. Gradually add egg mixture to sweet potatoes, whisking gently to combine.

8.8. Heat partially baked pie shell in oven until warm, about 5 minutes. Sprinkle bottom of pie shell evenly with brown sugar. Pour sweet potato mixture into pie shell over brown sugar layer. Bake until filling is set around edges but center jiggles slightly when shaken, about 45 minutes. Transfer pie to wire rack; cool to room temperature, about 2 hours, and serve.

Step-by-Step
Preparing the Sweet Potatoes
1. In preparing for microwaving, lay the sweet potatoes out in a fan shape on a double thickness of paper towels.

2. Cut each cooked potato in half crosswise, then scoop out the pulp into a mixing bowl with a small spoon.

3. Mash the cooked potatoes coarsely with a fork or spoon. Some small lumps of potato should remain.

Makes one 9-inch pie, serving 8 to 10. Published November 1, 1999. America’s Test Kitchen is a 2,500-square-foot kitchen located just outside of Boston.

Triple Chocolate Pecan Pie

Just getting ready to make my favorite Thanksgiving pie. Thought I'd share it with you.
If you want warm pie, cool the pie thoroughly, then cut and warm it in a 250-degree oven for about twenty minutes.

Pie Shell
1 1/4 cups unbleached all-purpose flour , plus extra for dough and rolling surface
2 tablespoons confectioners' sugar
1/2 teaspoon table salt
8 tablespoons unsalted butter , chilled, cut into 1/4 -inch pieces
2 tablespoons vegetable shortening , frozen, cut into small pieces
1 large egg white , chilled, thoroughly mixed with ice water (about 2 tablespoons) to equal 1/4 cup
1 large egg yolk , beaten with 1/8 teaspoon water

Filling
3 tablespoons unsalted butter , cut into 1-inch pieces
3/4 cup dark brown sugar
1/2 teaspoon table salt
2 large eggs
1/2 cup light corn syrup
1 teaspoon vanilla extract
1 cup whole pecans (4 ounces), toasted and chopped into small pieces
2 ounces white chocolate , chopped into 1/4-inch pieces
2 ounces milk chocolate , chopped into 1/4-inch pieces
2 ounces semisweet chocolate , chopped into 1/4-inch pieces

INSTRUCTIONS
1. 1. For Pie Crust: Mix flour, sugar, and salt in food processor fitted with steel blade. Scatter butter and shortening over dry ingredients and pulse until mixture resembles coarse cornmeal, 10 to 15 seconds. Turn mixture into medium bowl.
2. 2. Sprinkle egg white mixture over flour mixture and, with blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together. Shape dough into ball with hands, then flatten into 4-inch disk. Dust dough lightly with flour, wrap tightly in plastic wrap, and place in refrigerator for at least 1 hour or up to 2 days.
3. 3. Roll dough on lightly floured surface into 13-inch circle and transfer to 9-inch pie pan, preferably glass. Press dough into corners and sides of pan, being careful not to stretch dough. Trim edges of dough to make 1/2-inch overhang. Tuck overhanging dough under so that folded edge is flush with rim of pan. Flute edge, (see illustration 1).
4. 4. Chill shell until firm, about 1 hour. Prick sides and bottom with fork and line entire shell with heavy-duty aluminum foil, pressing foil firmly against shell and extending it over fluted rim (illustration 2). Prick foil with fork (illustration 3) and return shell to refrigerator while oven is heating.
5. 5. Adjust oven rack to center position and heat oven to 400 degrees. Bake, pressing once or twice with mitt-protected hands, if necessary, to flatten any puffing, until crust is firmly set, about 15 minutes. Remove foil and continue to bake until bottom begins to color, about 10 minutes longer. Remove from oven, brush sides and bottom with egg yolk, and return to oven until yolk glazes over, about 1 minute longer. Remove from oven, and set aside while preparing the filling.
6. 6. Lower oven temperature to 275 degrees. Place pie shell in oven if not still warm.
7. 7. For Pie: Melt butter in medium heatproof bowl set in skillet of water maintained at just below simmer. Remove bowl from skillet; mix in sugar and salt with wooden spoon until butter is absorbed. Beat in eggs, then corn syrup and vanilla. Return bowl to hot water; stir until mixture is shiny and warm to the touch, about 130 degrees. Remove from heat; stir in pecans.
8. 8. Pour mixture into warm shell and scatter chocolate pieces over pecan mixture; gently press the chocolate into the filling with the back of a spoon. Bake until center feels set yet soft, like gelatin, when gently pressed, 50 to 60 minutes. Transfer pie to rack; let cool completely, at least 4 hours. Serve pie at room temperature or warm, with lightly sweetened whipped cream or vanilla ice cream.
Serves 8. Cook's Illustrated. Published November 1, 1995. http://bit.ly/fHQVwL

Quino and Black Beans

Recipe from Kate Wansgard

Serves 6

• 1 teaspoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, peeled and chopped
• 3/4 cup uncooked quinoa
• 1 1/2 cups vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• salt and pepper to taste
• 1 cup frozen corn kernels
• 2 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro
• 
  
• Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

We had this in tortillas as tacos.

Stir-Fried Broccoli with Garlic-Chili Sauce

Serves 4

Recipe from Kate Wangsgard

1/4 cup vegetable broth

3 tablespoons soy sauce

1 teaspoon toasted sesame oil

1 teaspoon cornstarch

2 teaspoons Asian chili sauce

2 medium cloves garlic, minced

1/8 teaspoon red pepper flakes

1 teaspoon plus 1 tablespoon vegetable oil

1 1/2 pounds broccoli, cut into 3/4 inch pieces

1/4 teaspoon sugar

Whisk broth, soy sauce, sesame oil, cornstarch, and chili sauce together in small bowl. Combine garlic, pepper flakes, and 1 teaspoon vegetable oil in second small bowl. Heat remaining tablespoon vegetable oil in 12-inch nonstick skillet over medium high heat until just beginning to smoke. Add broccoli and sprinkle with sugar; cook stirring frequently, until broccoli is well-browned, 8 to 10 minutes. Push broccoli to sides of skillet to clear center; add oil-garlic mixture and cook, mashing with rubber spatula, until fragrant, 15 to 20 seconds. Stir to combine garlic mixture with broccoli. Add broth mixture and cook, stirring constantly, until florets are cooked through and sauce in thickened, 30 to 45 seconds. Serve.

Hot Fudge Pudding Cake

Serve the cake warm with vanilla ice cream or freshly whipped cream. Leftovers can be reheated, covered with plastic wrap, in a microwave oven.
Ingredients
1 1/2 cups water
2/3 cup Dutch-processed cocoa powder (2 1/2 ounces)
1/3 cup brown sugar (packed, 1 3/4 ounces)
1 cup granulated sugar (7 ounces)
6 tablespoons unsalted butter
2 ounces semisweet chocolate or bittersweet chocolate, chopped
3/4 cup unbleached all-purpose flour (3 3/4 ounces)
2 teaspoons baking powder
1 tablespoon vanilla extract*
1/3 cup whole milk
1/4 teaspoon table salt
1 large egg yolk
(*Optional: decrease vanilla to 1 tsp and add 1 1/2 tsp almond extract)
Instructions
1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Lightly spray 8-inch square glass or ceramic baking dish with nonstick cooking spray. Stir together 1/3 cup cocoa, brown sugar, and 1/3 cup granulated sugar in small bowl, breaking up large clumps with fingers; set aside. Melt butter, remaining 1/3 cup cocoa, and chocolate in small bowl set over saucepan of barely simmering water; whisk until smooth and set aside to cool slightly. Whisk flour and baking powder in small bowl to combine; set aside. Whisk remaining 2/3 cup sugar, vanilla, milk, and salt in medium bowl until combined; whisk in yolk. Add chocolate mixture and whisk to combine. Add flour mixture and whisk until batter is evenly moistened.
2. Pour batter into prepared baking dish and spread evenly to sides and corners. Sprinkle cocoa/sugar mixture evenly over batter (cocoa mixture should cover entire surface of batter); pour water gently over cocoa mixture. Bake until cake is puffed and bubbling and just beginning to pull away from sides of baking dish, about 45 minutes. (Do not overbake.) Cool cake in dish on wire rack about 25 minutes before serving.
From Cook's Illustrated Magazine, May 2002.

Italian Soup

From my aunt DeAnn

4 c chicken stock
8oz tomato sauce
1qt stewed tomatoes
1 t salt
1/2 t pepper
2 c diced chicken, cooked
2 carrots sliced
1 small zucchini, sliced
1/2 lb mushrooms, sliced
1/2 c minute rice
1 pkg Italian dressing mix

Bring first 6 ingredients to a boil. Add vegetables. Boil 10 minutes. Add rice, simmer 5 minutes. Add Italian dressing. Mix and serve. Sprinkle with Parmesan cheese and croutons.

Florentine White Bean Soup

From Williams Sonoma Soups

2 T Olive Oil
3 oz chopped pancetta or bacon
1 small onion finely chopped
2 carrots finely chopped
2 garlic cloves minced
1/2 t dried oregano
1 T tomato paste
4 cups chicken broth
2 cans (14oz) cannellini beans drained
2 cups baby spinach chopped
salt and pepper

In a large saucepan over medium-low heat, warm the oil. When it is hot, add the pancetta and saute until it browns slightly, about 5 minutes. Raise the heat to medium, add the onion and carrots, and saute until the vegetables are soft, about 5 minutes. Add the garlic and oregano and cook, stirring occasionally, until fragrant, about 2 minutes.
Stir in the tomato paste, mixing well. Add the broth and the beans. Raise the heat to medium-high and bring to a boil, then reduce the heat to medium. Add the spinach and cook until it is wilted and the flavors are blended, about 10 minutes. Season to taste with salt and pepper.

Greek Chicken-lemon Soup

Recipe from Williams Sonoma Soups

Ingredients
1 cup long-grain rice
3 cups chicken broth
1 1/2 lb boneless, skinless chicken breasts cut into bite-sized pieces
1 T cornstarch
3 egg yolds
Lemon juice from 1/2 a lemon
Salt and pepper

Prepare the rice according to package directions and set aside. Meanwhile, in a saucepan over medium-high heat, bring the broth to a simmer. Add the chicken, reduce the heat to low, and simmer, uncovered, until the chicken is cooked through, about 7 minutes. Remove pan from the heat and set aside.
In a small bowl, stir together the cornstarch and 1 tablespoon water until combined. In a small saucepan over low heat, whisk together the egg yolks and lemon juice. When just warm, whisk in the cornstarch mixture, then 1 cup of the broth from the chicken. Raise the heat to medium and continue to whisk until a thick sauce has formed, about 5 minutes. Season to taste with salt and pepper.
Return the pan holding the broth and chicken to medium heat and bring to a simmer. Add the lemon-egg mixture while whisking continuously; the soup will thicken slightly. Stir in the rice and season to taste with salt and pepper. Ladle the soup into bowls and serve.

hearty tomato soup

2 T. butter
1 medium onion, chopped
1 clove garlic
1/2 tsp. paprika
1/2 tsp. dried basil leaves
3 oz. cream cheese, softened
1 1/4 cups milk
2 cans condensed tomato soup
2 cans diced tomatoes with juices

melt butter in saucepan over medium heat. cook onion and garlic in butter about 2 min. stirring occasionally until onion is tender, remove from heat. stir in paprika, basil and cream cheese. gradually stir in milk and soup, return to heat, and beat with a wisk until cheese is melted and soup is smooth. stir in tomatoes, heat over medium heat stirring frequently until hot.

i was given this recipe by kate homer. it is one of jeffrey's favorties.

the best meatballs w/pasta and tomato-basil cream sauce

*meatballs

1 lb. beef
1/2 pkg. of stove top stuffing mix for chicken
2/3 cup water
1 egg

heat over to 400 degrees. line cookie sheet with foil, spray with cooking spray.
mix ingredients until blended. shape into balls and lay on pan. bake 14-16 min.

*pasta and tomato-basil cream sauce

1 jar (24 oz.) spaghetti sauce
3 oz. cream cheese
1 tsp. dry basil
1/4 cup parmesan cheese
8 oz. linguini pasta, cooked

mix sauce, cream cheese, and basil in large skillet; cook on medium-low heat for 3 min. or until heated through. add the cooked meatballs into the sauce. sprinkle with parmesan cheese. serve with pasta.

kraftfoods.com

bbq cheddar chicken roll-ups

1 large green pepper, cut into strips
1 large red pepper, cut into strips
1 large onion, sliced
1 lb. chicken breast, but into strips
1/2 cup bbq sauce
4-6 tortillas, warmed
1 cup shredded cheddar cheese

warm a small amount of oil in a skillet pan. cook peppers for 3 min., add onion and cook for 3 min., add chicken and cook until no longer pink. stir in bbq sauce. you can add a small amount of flour if your sauce is too thin. cook until chicken is done.

spoon into tortillas, top with cheese, roll-up, and enjoy.

kraftfoods.com

Glazed Carrots with Bacon & Pecans

I brought these to our family Sunday dinner 2 weeks ago & they were so popular, it was requested that I bring them again the following week. Not a bad review for cooked carrots!

Glazed Carrots with Bacon & Pecans

serves 4

3 oz. bacon (about 3 slices), cut into 1/2" pieces

1/3 C. chopped pecans

1 lb. carrots (about 6 medium), peeled and sliced 1/4" thick on the bias

1/2 t. salt

3 T. light brown sugar, divided

1/2 C. chicken broth

1/2 t. minced fresh thyme leaves (I used scant 1/4 t. dried thyme)

1 T. unsalted butter, cut into 4 pieces

2 t. lemon juice from 1 lemon

Ground black pepper

(**green onions, optional)

Cook bacon in 12-inch skillet until crisp. Transfer to paper towel-lined plate to drain. Remove all but 1 T. bacon drippings from pan & add pecans & cook until fragrant & lightly browned, about 3 minutes. Transfer the pecans to the plate with the bacon.

Add the carrots, salt, 1 T. of the brown sugar, chicken broth and thyme to the skillet. Bring to a boil, covered, over med-high heat. Reduce heat to medium & simmer, stirring occasionally, until carrots are almost tender, about 5 minutes. Uncover & simmer rapidly, stirring occasionally, until liquid is reduced to about 2 T., 1-2 minutes.

Add the butter and remaining 2 T. brown sugar to the skillet. Toss carrots to coat & cook, stirring frequently, until the carrots are completely tender, about 3 minutes. Off heat, add the lemon juice & toss to coat. Transfer carrots to a serving dish, scraping the glaze from the pan into the dish. Season to taste with pepper, sprinkle the bacon & pecans on top and serve immediately.

(**I also added 3 green onions, thinly sliced. Reserve 1 T. green onion tops for garnish with bacon & pecans, but add the rest of the onions to the skillet with the butter & brown sugar.)

Recipe from Cooks Illustrated, February 2005

Pain Au Chocolat

As a missionary in the south of France, David and his companions tried to find the easiest & least expensive way to mimic the amazing food they saw around them. Literally translated, Bread with Chocolate is a family favorite that is often the star at FHE :



2 cans Pillsbury Crescent Rolls (regular flavor- 8 rolls per package)
1 -6.8 ounce bar Hershey's Special Dark Chocolate
Powdered Sugar

Preheat oven to 375 degrees. Cut or break bar into 16 pieces along score marks, then carefully cut in half again for 32 narrow pieces. Open, unroll and separate the roll dough. Place one piece of chocolate on the widest end of the dough and roll one rotation, then add a second piece and continue rolling all the way up. Place on parchment lined, or greased baking sheet. Follow the same proceedure with the remaining 15 rolls. Bake in center of oven for 11-15 minutes, until rolls are light golden brown.
Allow to cool for 10 min. on baking sheet, then sprinkle lightly with powdered sugar and transfer to serving plate.

Teriyaki Chicken Pouch

decide how many people you are going to cook for and that is how many pouches you will cook.

each pouch will contain:
1 small boneless chicken breast half
1 pineapple ring
1 green pepper ring
1 Tbsp. Teriyaki sauce or BBQ sauce

place chicken in the center of a large sheet of foil and top with pineapple, green pepper, and sauce. bring up foil sides. double-fold top and ends to seal pouch, leaving room for heat circulation inside.

to bake:
heat oven to 350 degrees. place pouches on a cookie sheet and place in oven. cook for 40 min. or until chicken is done.

to grill:
heat grill to medium heat. grill 15 min. or until chicken is done.

serve with rice.

open one end of pouch and pour the extra sauce into small individual bowls to use for dipping chicken and to pour over rice.


Kraft Food and Family Summer 2009

note from maryirene.
we just tried it with teriyaki sauce and baking it. we really enjoyed it! the boys too! they both ate their entire chicken breast. next time i think we will try to use a thicker teriyaki sauce and add extra pineapple and green pepper rings into each pouch. it was so good. yum.

Well-Rested Cookies

In my search for the perfect chocolate chip cookie (or any kind of cookie, really) I overheard a rumor that allowing cookie dough to rest in the refrigerator for 24-36 hours is key to perfect appearance, taste and texture. I have noticed that when I make a large batch & bake in installments, the latter cookies do look and taste better so I did some research online. I found this interesting article from the NYTimes,
and contrasted it with another article I found in Cook's Illustrated (my FAVORITE magazine) and both agreed that cookie dough does, in fact, benefit from a resting period. While I don't always have the luxury of time to take advantage of this little known fact, I am planning ahead this weekend so I can experiment and see the results for myself. I have mixed my favorite (all-butter) Chocolate Chip Cookie recipe & put it in the fridge to wait! I'll let you know how it turns out!

Big And Chewy Chocolate Chip Cookies
3 1/3 Cups all purpose flour
3/4 t baking soda
1/2 t salt
16 T (2 sticks) butter, melted & cooled
1 1/4 c packed brown sugar
1/2 c granulated sugar
2 large eggs
2 large egg yolks
1 T vanilla extract
1 (12-ounce) bag semisweet chocolate chips (you can substitute white, milk or bittersweet chocolate chips or peanut butter chips. You can also stir in 1/2 c chopped nuts, raisins or shredded coconut into the dough with the chips.)
Preheat oven to 325 degrees. Whisk flour, baking soda and salt together in a large bowl and set aside. Beat the butter and sugars in a large bowl using an electric mixer on medium speed until combined, 1 to 2 minutes. Beat in the eggs, egg yolks and vanilla until combined, about 30 seconds, scraping down the bowl and beaters as needed. Reduce speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Mix in the chocolate chips until incorporated.
(At this point, I covered the dough with plastic wrap and let it rest in the fridge for 24-36 hours.)
Working with 1/4 c of dough at a time, roll into balls and lay on 2 parchment-lined baking sheets, spaced about 2 1/2 inches apart. Bake until the edges are golden but the centers are still soft and puffy, 17 to 20 minutes, rotating and switching the baking sheets halfway through baking. Let the cookies cool on the baking sheets for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.
Recipe Courtesy of America's Test Kitchen Family Cookbook

Heath Bar Cake

This recipe has been in the family for decades, but I haven't made it for a very long time. When I made it for Bekah's birthday I had lots of requests for the recipe so I thought I'd post it here. It's delicious and pretty easy to make!
Cake
1 yellow cake mix
2 c. warm water
2 eggs
1 3oz. package of chocolate pudding

Topping
1/4 c. melted butter
1 c. powdered sugar
8 oz. Cool Whip
4 Heath/ Skor bars crumbled

Preheat oven to 350 & grease and flour 9X13 pan. Combine cake mix, water and eggs & mix well. Add pudding & mix well. Pour into prepared pan and bake for 30-35 min. Cool completely in pan.
Mix butter & powdered sugar, fold in Cool Whip. Spread on cooled cake & sprinkle candy bar pieces on top.
Recipe Courtesy of Irene Rytting