Recipes

I've been asked for several recipes lately, so why not share them with all of you?!?  A few I've posted before...

Chocolate Mint Cookies

Almond Wild Rice

These other three are all CRAZY good!  Trust me!

Cherry Chip Scones

These are my ALL TIME FAVORITE scones.  They are buttery and moist and the vanilla chips in them are just divine.  Enjoy!

From Taste of Home.  Click here for the recipe.

Cheesy Ham 'n' Rice Soup

Another amazing recipe from TOH.  Click here for the recipe.

Finally, my pork tenderloin recipe....I don't think I've EVER served this without being asked for the recipe.  It's just that good.

Pork Tenderloin

3/4 cup vegetable oil

1/3 cup brown sugar

2 cloves of garlic, crushed

1/2 tsp ground corriander

2 tsp pepper

1/2 cup soy sauce

1/4 cup red wine vinegar

2 tsp ground ginger

1 pork tenderloin (5-6 lbs)

Combine all ingredients except tenderloin.  Place tenderloin in a large shallow dish (or plastic freezer bag) and add marinade.  Cover (if in a dish) and refrigerate 8 hours, turning tenderloin occasionally.  Remove meat from marinade, reserving marinade.  Place marinade in a saucepan.  Boil and then simmer x5 min.  Place meat on broiler pan and broil about 20 min per side (I grill mine because broiling meat is MESSY!).  Cut thin slices and serve with marinade (I thicken my marinade with cornstarch and pour it over the meat like a sauce).

Enjoy!!!

Been cookin' with some new things...

Anyone know what these are?

or this?

answers in the comments section...

Goat Cheese

Mascarpone cheese.....I'd heard of it, probably eaten it in something somewhere, but never cooked with it....until now.

I've got a few more recipes to try, and then I'll post the REALLY good ones.  I think I found a new favorite way to make pork tenderloin.....well equally as good as my other favorite pork recipe.  Stay tuned.

Oh, and did you know brussels sprouts grow like this?!?  I learned that last year....forgot to post it.  God is so creative.

Breakfast and Homestead Gardens

For the second year in a row, I hosted a breakfast for the women in our church with preschool aged kids and their kids (including the ones who are not preschool aged).  After breakfast, we caravanned to Homestead Gardens, where we enjoyed the train village and did a bit of Christmas shopping.

For some reason, I didn't take any pictures at my house.  Breakfast was again fun and yummy.  I tried a few new recipes, one which is certainly a "make again."

White Chocolate Peppermint Scones

(from Tea Time magazine)

2 cups flour

1/3 cup plus 1 TBSP sugar, divided

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

6 TBSP unsalted butter

3/4 cup white chocolate morsels

1/2 cup peppermint baking chips

3/4 cup chilled buttermilk

1 large egg yolk

1 tsp vanilla

1/2 tsp peppermint extract

Combine dry ingredients and add butter.  Combine with hands until you make coarse crumbs.  Stir in morsels and peppermint chips. Add wet ingredients.  Mix until dough comes together in moist clumps.  Place in greased scone pans (or just drop like biscuits).  Sprinkle with sugar.  Bake at 400 degrees for 18-20 min.

*NOTE*  I couldn't find peppermint baking chips, so I used white chocolate candy cane Hershey Kisses  instead of them AND the white chocolate morsels (in other words, 1 1/4 cups crushed Kisses).

- I sprinkled the tops with red and green sugar.

PS.  Yes, JM, I know it is JANUARY, but it's MY blog and I'll post when I want to.  ;o)

Chocolate Mint Cookies

Today is the cookie exchange at Short Stop!  Here is my favorite Christmas cookie recipe.  I love the combination of mint and chocolate.  These cookies are moist and just delicious.  I hate making icing, so the Andes mint melted on top is the perfect compromise for me.  First you need a helper.  Adeline took the papers off of ALL of these candies for me, and she only ate the one I told her she could have (at least I didn't catch her sneaking any others).

We waited for daddy to come home to make the cookies.

We use a baller to make the dough balls.  You don't need to smash them at all.  These cookies spread out nicely.

Patrick had the dough balls on the tray, and when he left for a minute, Adeline decided they looked better this way.

After you bake them, press down the Andes mints ever so slightly.  Adeline actually put the mint on top of the hot cookies.  For those of you that are freaking out about the two year old so close to a hot pan....she gets it.  She really does.  When I explain that something is "ouchy hot" she is probably more careful than I would be, and she is so proud when she can help mommy.

Then, you use a toothpick (or chopstick in our case) to smear the melted candy on top of the cookie.

Delicious!  ...and the cookie is quite good too.  ;o)

Chocolate Mint Cookies

Combine 3/4 cup butter, 1 1/2 cups brown sugar, and 2 TBSP water in a glass bowl.

Microwave for 2-3 min.

Add 2 cups chocolate chips to the above mixture and stir until melted.

Let it sit about 10 minutes to cool.

In the meantime, mix

2 eggs

2 1/2 cups flour

1 1/4 tsp baking soda

1/2 tsp salt

Add chocolate mixture to the other ingredients and mix on low speed until combined.

Chill dough at least 1 hour

Use small scoop to form cookies and DO NOT press them down.

Bake at 350 for 9 min.

Remove from oven and immediately place one Andes mint on top of each cookie.

After the mint is melted, smear it on top of the cookie like icing.

THEN remove to a cooling rack.

These cookies are so soft that if you try to take them off the baking sheet too soon, they will fall apart.

Head over to Short Stop for more cookie ideas!

Slow-Cooked Bean Medley

I love to try new recipes. I get most of them from Taste of Home magazine....or your blogs. Here are a few of my favorites that I've tried recently (or been asked for the recipes). Hope you enjoy them as much as we do.

You can use any combination of beans in this recipe. I didn't use the black eyed peas or lima beans. I substituted an extra can of kidney beans and a bag of frozen edemame (soy beans for those who don't know...). I also used frozen corn instead of canned corn. I just like it better.

• 1-1/2 cups ketchup
• 2 celery ribs, chopped
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 1 medium sweet red pepper, chopped
• 1/2 cup packed brown sugar
• 1/2 cup water
• 1/2 cup Italian salad dressing
• 2 bay leaves
• 1 tablespoon cider vinegar
• 1 teaspoon ground mustard
• 1/8 teaspoon pepper
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
• 1 can (15-1/2 ounces) great northern beans, rinsed and drained
• 1 can (15-1/4 ounces) whole kernel corn, drained
• 1 can (15-1/4 ounces) lima beans, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained

Directions

• In a 5-qt. slow cooker, combine the first 12 ingredients. Stir in the remaining ingredients. Cover and cook on low for 5-7 hours or until onion and peppers are tender. Discard bay leaves. Yield: 12 servings.

Nutrition Facts: 3/4 cup equals 255 calories, 4 g fat (trace saturated fat), 0 cholesterol, 942 mg sodium, 45 g carbohydrate, 7 g fiber, 9 g protein.

Slow-Cooked Bean Medley published in Taste of Home June/July 2008,

Mexican Manicotti

• 1 pound lean ground beef
• 1 can (16 ounces) refried beans
• 2-1/2 teaspoons chili powder
• 1-1/2 teaspoons dried oregano
• 1 package (8 ounces) uncooked manicotti shells
• 2-1/2 cups water
• 1 jar (16 ounces) picante sauce
• 2 cups (16 ounces) sour cream
• 1 cup (4 ounces) shredded Monterey Jack or Mexican cheese blend
• 1/4 cup sliced green onions
• Sliced ripe olives, optional

Directions

• In a large bowl, combine the uncooked beef, beans, chili powder and oregano. Spoon into uncooked manicotti shells; arrange in a greased 13-in. x 9-in. baking dish. Combine water and picante sauce; pour over shells. Cover and refrigerate overnight.
• Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 1 hour. Uncover; spoon sour cream over the top. Sprinkle with cheese, onions and olives if desired. Bake 5-10 minutes longer or until the cheese is melted. Yield: 8 servings.

Nutrition Facts: 1 serving (1 each) equals 431 calories, 20 g fat (12 g saturated fat), 90 mg cholesterol, 554 mg sodium, 36 g carbohydrate, 4 g fiber, 23 g protein.

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Ginger-Streusel Pumpkin Pie

This is the best pumpkin pie I ever had, and I bake a lot. Enjoy!

• 1 sheet refrigerated pie pastry
• 3 eggs
• 1 can (15 ounces) solid-pack pumpkin
• 1-1/2 cups heavy whipping cream
• 1/2 cup sugar
• 1/4 cup packed brown sugar
• 1-1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• STREUSEL:
• 1 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 cup cold butter, cubed
• 1/2 cup chopped walnuts
• 1/3 cup finely chopped crystallized ginger

Directions

• On a lightly floured surface, unroll pastry. Transfer pastry to a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.
• In a large bowl, whisk the eggs, pumpkin, cream, sugars, cinnamon, salt, allspice, nutmeg and cloves. Pour into pastry shell. Bake at 350° for 40 minutes.
• In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in walnuts and ginger. Gently sprinkle over filling.
• Bake 15-25 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate leftovers. Yield: 8 servings.

Nutrition Facts: 1 piece equals 684 calories, 42 g fat (21 g saturated fat), 176 mg cholesterol, 388 mg sodium, 73 g carbohydrate, 3 g fiber, 9 g protein.

Ginger-Streusel Pumpkin Pie published in Taste of Home October/November 2008, p41

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Streusel Pumpkin Pie published in Taste of Ho

Cream 'N Peaches Cake

After you make these...this dessert is the perfect ending for a wonderful meal.

This picture doesn't do the cake justice. It is another of my favorite desserts. Perfect for this time of year....

Cream 'N Peaches Cake

1 pkg butter flavor cake mix

1 1/4 cup sugar

4 TBSP cornstarch

4 cups chopped fresh peaches

1/2 cup water

2 cups whipping cream

2-3 TBSP powdered sugar

*you can also use Cool Whip instead of making the cream*

1 cup sour cream

Prepare cake according to package using two 8" cake pans. Cool and split each layer. Combine sugar and cornstarch in a saucepan. Add the peaches and water. Cook over med heat, stirring constantly, until smooth and thickened. Cool completely. Combine whipping cream and powdered sugar; beat until stiff peaks form (or use Cool Whip). Spoon 1/3 of peach filling over split layer of cake; spread 1/3 cup sour cream over filling. Repeat layers ending with cake layer. Frost with cream.

Lynn's extra tip: I've found this dessert assembles much better if the cake and peach mixture are refrigerated before assembly.

Sweet Potato Black Bean Burritos

My friend, Sarah, gave me this recipe. No, not THAT Sarah....although she does cook a lot of yummy stuff. This one doesn't blog, but I still love her. ;o) It tastes fresh, looks beautiful, and is just plain delicious.

Black Bean/ Sweet Potato Burritos

3-4 large sweet potatoes

2 cans black beans

1 red onion

large bunch of cilantro, chopped

juice of 2 limes

1 box cherry tomatoes, halved

2 pkg large tortilla shells

2 pkg monterey jack cheese (I took this to mean about 4 cups)

Peel and dice sweet potatoes. Coat with olive oil and bake at 400 degrees for about 30 min or until soft and browned. Combine filling ingredients (including half of the cheese). Stuff and roll the tortillas and place in greased 9x13 pan. Cover with the remaining cheese and bake uncovered 10-12 min or until cheese is melted and tortillas are slightly browned.

Supper Club Menu

As promised, here are the recipes from our supper club a few weeks ago. We started out with this Chilled Melon Soup with a side of fruit. This was a new recipe for me, but one I will definitely make again. The nutmeg and cayenne pepper really give it a fun taste you're not expecting.

For the main course, I served Braided Pork Tenderloins. Another new recipe but oh. my. goodness.....SO GOOD! The combination of mango nectar, rum, and jerk seasoning is just divine. This recipe is not only delicious, but it looks pretty too. My guest gave it rave reviews.

I also served my special rice recipe and Roasted Asparagus.

We topped it all off with Lemon Ice Cream Pie. Let me know if you try any of these recipes. You won't be sorry.

Supper Club and a Recipe...

Our church started a supper club as a way for families to get to know each other better. The plan...match up 6 adults and recommend they meet 3 times in 4 months, then switch groups. There are no other rules. You can include kids or get babysitters and enjoy a night with adults. You can take turns meeting in each other's homes, meet at a park, or meet at a restaurant. We were matched with the Gordon's and the Hollidge's, and Patrick and I hosted the first gathering. Oh.my.word....I laughed so hard I thought I would pee. I thought Brad Gordon was quiet....um, no.....life of the party and HILARIOUS!!!

In honor of the evening, I put on my diva cooking apron (after Easter bargain at Target for $5!!!) and cooked up one de-licious dinner (if I do say so myself). I tried some new recipes (I have a pretty good eye for what will be good) and also made some tried and true favorites.

I will post the whole menu, but for now, why not start with dessert!?! I have been asked by several people recently for this recipe (and okay, some of you asked for it MONTHS ago). It is one of my favorite desserts of all time, and for those of you who know how much I love dessert and how many desserts I make, you know that's sayin' something! The stained recipe in my mom's recipe box says, Lemon Ice Cream Pie. I know, you are looking at the picture below and thinking, that doesn't look much like a pie. Well, here's something else you should know about me. I don't share well...when it comes to food I love that is, so I double the recipe and make it in a 9x13 pan instead of a pie plate. No really, nothing says love like my husband giving up his rights to the last piece (because I most likely ate 3/4 of it anyway), and I am not below hiding it in some distant corner of the chest freezer so his "male refrigerator blindness" can not track it. mmm hmm....it's that good.


Here's the pie version...just double it for a 9x13 pan, and since I use extra large eggs, I only use 3 eggs and 5 egg yolks/whites when I double it. The pictures don't do it justice. The layers of yellow and white really are pretty. If you need a recipe for a graham crust, let me know.

Lemon Ice Cream Pie

1/3 cup butter

2 tsp lemon rind, grated

1/3 cup lemon juice

1/4 tsp salt

1 cup sugar

2 eggs

3 egg yolks (reserve the whites in another bowl)

Almost 2 qts vanilla ice cream

graham pie crust

3 egg whites and 1/2 cup sugar

Melt the butter in a saucepan on med heat, add rind, juice, salt, and 1 cup sugar. Beat the whole eggs and yolks together and stir into butter mixture (I'm all about cutting corners in recipes, but you do really have to mix this before adding it and make sure the butter mixture isn't too hot or you'll get little pieces of cooked egg in your mixture). Cook until thick and smooth. Cool.

Put 1/2 ice cream in the graham crust. Harden in the freezer. Add 1/2 lemon mixture, 1/2 ice cream, and 1/2 lemon mixture, freezing between layers.

Beat egg whites until foamy. Add sugar gradually and beat until stiff. Spread on pie, sealing to edge. Bake at 475 degrees for 4 min. Freeze overnight before serving.