Susan's Steak Soup

2 lb. ground beef, browned and drained
4 1/2 c water
1/8 c dried, minced onion
4 stalks celery, chopped (optional)
4 carrots, sliced
2 - 15 oz. cans tomato sauce
1 t pepper
1 T Worcestershire sauce
16 oz frozen mixed veggies
4 T beef base granules
3 med. potatoes, peeled and cubed
1/2 c butter, melted
1/2 c flour

Put first 10 ingredients (through beef base) in a large crock-pot. Cook on low for 5 hours; add potatoes and cook about 3 - 4 hours longer. Make a paste of butter and flour; stir until smooth. Pour into crock-pot and mix well. Cook another hour and serve.

Sweet Potato Pecan Pie with Chantilly Cream

This was the first recipe that I ever found on the internet, and it still may be the very best. It's quite a lot of work for one pie, but worth the trouble...

From Chef Paul Prudhomme's Louisiana Kitchen. Makes one 8 inch pie.

3 tbsp. unsalted butter, softened
2 tbsp. sugar
1/4 tsp. salt
1/2 of a whole egg (Vigorously beaten until frothy - reserve the other half for the sweet potato filling)
2 tbsp. cold milk
1 c. all-purpose flour

For the dough: Place the softened butter, sugar and salt in the bowl of an electric mixer; beat on high speed until the mixture is creamy. Add the 1/2 egg and beat 30 seconds. Add the milk and beat on high speed 2 minutes. Add the flour and beat on medium speed 5 seconds, then on high speed just until blended, about 5 seconds more (overmixing will produce a tough dough). Remove the dough from the bowl and shape into a 5 inch patty about 1/2 inch thick. Lightly dust the patty with flour and wrap in plastic wrap; refrigerate at least 1 hour, preferably overnight. (The dough will last up to one week refrigerated.)

On a lightly floured surface roll out dough to a thickness of 1/8 to 1/4 inch. Very lightly flour the top of the dough and fold it into quarters. Carefully place dough in a greased and floured 8 inch round cake pan (1 1/2 inches deep) so that the corner of the folded dough is centered in the pan. Unfold the dough and arrange it to fit the sides and bottom of pan; press firmly in place. Trim edges. Refrigerate 15 minutes.

SWEET-POTATO FILLING:

2 to 3 sweet potatoes (or enough to yield 1 c. cooked pulp), baked
1/4 c. packed, light brown sugar
2 tbsp. sugar
1/2 egg, vigorously beaten until frothy (reserved above)
1 tbsp. heavy cream
1 tbsp. unsalted butter, softened
1 tbsp. vanilla extract
1/4 tsp. salt
1/4 tsp. ground cinnamon
1/8 tsp. ground allspice
1/8 tsp. ground nutmeg

For the sweet-potato filling: Combine all the ingredients in a mixing bowl. Beat on medium speed of electric mixer until the batter is smooth, about 2 to 3 minutes. Do not overbeat. Set aside.

PECAN PIE SYRUP:

3/4 c. sugar
3/4 c. dark corn syrup
2 sm. eggs
1 1/2 tbsp. unsalted butter, melted
2 tsp. vanilla extract
Pinch of salt
Pinch of ground cinnamon
3/4 c. pecan pieces or halves

For the pecan pie syrup: Combine all the ingredients except the pecans in a mixing bowl. Mix thoroughly on slow speed of electric mixer until the syrup is opaque, about 1 minute; stir in pecans and set aside.

To assemble: Spoon the sweet-potato filling evenly into the dough-lined cake pan. Pour the pecan syrup on top. Bake in a 325 degree oven until a knife inserted in the center comes out clean, about 1 3/4 hours. (Note: The pecans will rise to the top of the pie during baking.)

Cool and serve with Chantilly Cream. Store pie at room temperature for the first 24 hours, then (in the unlikely event there is any left) refrigerate.

CHANTILLY CREAM:

Makes about 2 cups.

2/3 c. heavy cream
1 tsp. vanilla extract
1 tsp brandy
1 tsp. Grand Marnier
1/4 c. sugar
2 tbsp. dairy sour cream

Refrigerate a medium-size bowl and beaters until very cold. Combine cream, vanilla, brandy and Grand Marnier in the bowl and beat with electric mixer on medium speed 1 minute. Add the sugar and sour cream and beat on medium just until soft peaks form, about 3 minutes. DO NOT OVERBEAT. (Overbeating will make the cream grainy, which is the first step leading to butter. Once grainy you can't return it to its former consistency, but if this ever happens, enjoy it on toast!)

Breakfast Oatmeal Bake

Reheating this is really easy... just scoop out the portion you would like to serve into a bowl, add a little milk or water, cover and microwave for 30 to 60 seconds or until it's warmed through.

2-1/4 cups old fashioned rolled oats, uncooked
1/4 cup granulated sugar
3-1/3 cups milk
2 eggs, lightly beaten
2 teaspoons vanilla
1/3 cup firmly packed brown sugar
1 cup raisins

Heat oven to 350º F. Spray 8-inch square glass baking dish with cooking spray.

In large bowl, combine oats, raisins and granulated sugar. In medium bowl, combine milk, eggs and vanilla; mix well. Add to oat mixture; mix well. Pour into baking dish.

Bake 40 to 45 minutes or until center jiggles slightly. Remove from oven to cooling rack.

Sprinkle brown sugar evenly over top of oatmeal. Using back of spoon, gently spread sugar into a thin layer across entire surface of oatmeal. Return to oven; bake just until sugar melts, about 2 to 3 minutes. Set oven to broil. Broil 3 inches from heat until sugar bubbles and browns slightly, 1 to 2 minutes. (Watch carefully to prevent burning. It may be necessary to turn baking dish.) Spoon into bowls to serve.

Fennel & Bacon Stuffing

10 slices bacon, coarsely chopped
1 large onion, chopped
3 garlic cloves, finely chopped
8 oz mild or spicy Italian sausages, casings removed
2 T chopped fresh parsley
1 T chopped fresh thyme
2 fennel bulbs, medium diced
1/4 c dry white wine
1/2 c. butter, diced
3/4 c turkey broth or chicken broth (double this for a larger batch)
1 lb french baguette, bottom crust trimmed, bread cut into 3/4 inch cubes (this can be doubled for a larger batch)
Kosher salt and freshly ground black pepper
2 large eggs, beaten to blend (3 for a larger batch)

Preheat oven to 350 degrees. Fry bacon in heavy large saute pan over medium-high heat until golden brown, about 7 minutes. Using slotted spoon, transfer bacon to plate. Pour off all but 2 T of fat remaining in pan.

Add onions to same pan and saute until tender, about 4 minutes. Add garlic and saute until fragrant, about 30 seconds. Add sausages, parsley and thyme and cook until sausage browns, about 4 minutes.

Add fennel and cook until tender and pale golden, stirring often, about 5 minutes. Stir in cooked bacon. Add wine and bring to a simmer. Add butter and cook until butter melts. Remove from heat and stir in broth.

Place bread cubes in very large bowl. Add sausage mixture and toss to coat. Season stuffing to taste with salt and pepper. Mix in eggs.

Transfer stuffing to a 13 x 9 inch baking dish. Cover with foil and bake for 25 minutes. Uncover stuffing and bake until golden brown on top, about 15 minutes

Thanksgiving Sweet Potatoes

3 pounds sweet potatoes (about 4 large)
1 t vanilla
1 t cinnamon
1/4 t freshly grated nutmeg
1 cup pecans
4 tablespoons unsalted butter, plus more for preparing baking dish
3/4 cup agave syrup, preferably amber or molasses
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1/4 cup whiskey

Preheat the oven to 375 degrees F.

Place the potatoes on a baking sheet and cook the potatoes whole, do not pierce. Bake for 45 minutes to 1 hour. Lightly squeeze the potatoes - if they are soft, they are done. Let cool.

Scoop out the flesh of the potatoes and using a fork lightly toss and combine the the vanilla, cinnamon and nutmeg.

In a small saute pan over high heat, add the pecans and lightly toast. Add 4 tablespoons of butter, reduce the heat to medium, add the agave and spices, and allow to simmer for 4 to 5 minutes. Add the whiskey and continue to simmer for 5 minutes more.

Butter the bottom and sides of an 8 by 8-inch baking dish. Spoon the sweet potatoes into the pan and pour the whiskey-pecan mixture over the top and place in the oven.

Bake for 30 minutes, basting the top with the whiskey sauce once at 15 minutes.

Remove and serve immediately.

Spicy Cranberry Chutney - Epic FAIL

So, I got creative and combined two recipes for a spicy cranberry chutney and came up with this. It was unanimous - AN EPIC FAIL. Absolutely no one liked this recipe - never make again!!!

2 shallots, minced
1 1/2 T oil
1 jalapeno peppers, seeded and minced
2 cloves garlic, minced
1 (12 oz) package fresh or frozen cranberries
1/2 cups agave syrup or molasses
1 T minced chipotle pepper
1 t adobo sauce
1/2 cups red-wine vinegar or cider vinegar
2 tablespoons minced fresh ginger
2 tablespoons whole mustard seeds
1 t ground cinnamon
1 tablespoon freshly grated orange zest
1 tablespoon freshly grated lemon zest
2 teaspoons salt
½ t black pepper


Directions

Sauté shallots in oil until transparent in a large saucepan. Add peppers, and garlic and sauté for one minute longer. Add remaining ingredients, and bring to a boil over high heat. Simmer, uncovered, stirring often, until the cranberries have broken down and the mixture has thickened somewhat, 10 to 15 minutes. Let cool completely. Ladle the chutney into clean jars and refrigerate.

This recipe has been modified, so I'm not sure that the nutrition is accurate, but it must be close.

Nutrition Facts
Per Single Serving / Serves 80 Total
Calories 35 Total Carbohydrates 9gm 3%
Fiber 1gm 1% Sodium 58mg 2%
Sodium 58mg 2%

Red Velvet Cupkate

And my final cupcake planned for the wedding. This is a combination of two different Red Velvet Mix recipies. I may try to modify this recipe further and include a cream cheese filling...

1 package (18.25 ounces) plain German chocolate cake mix
1 package (3.4 ounces) vanilla instant pudding mix
1 cup sour cream (see Note)
1/2 cup water
1/2 cup vegetable oil
1 bottle (1 ounce) red food coloring
3 large eggs
2 tablespoons unsweetened baking cocoa


Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.

In large bowl, beat cake mix, pudding mix, sour cream, water, the oil, red food color, eggs, and cocoa with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.

Bake and cool completely as directed on box for cupcakes.

Rolo Chocolate Cupkates

And this is the 3rd recipe I've posted in a series of Cupkate - not a typo. These recipes are being used and in some cases developed for Kate's wedding 11/11/11. Kevin shouldn't have any trouble remembering this date.

The recipe is from My Baking Addiction - http://www.mybakingaddiction.com/rolo-cupcakes-recipe/ and I have made the full recipe and it is delicious. Check out her blog for the full cupcakes with a wonderful caramel frosting and ganache topping. Jaime runs a great food blog and is also a middle school teacher. Impressive!


Rolo Cupcakes

Yield: 24 cupcakes

1 (18.25 ounce) package Devil’s Food Cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs; lightly beaten
1/2 cup warm water
1 teaspoon of vanilla
24 frozen Rolos (freeze for at least 2 hours)

Preheat oven to 350 degrees F.

Line (2) 12 cup muffin tins with paper liners or spray with nonstick cooking spray.

In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, beaten eggs, water and vanilla until well combined and smooth.

Evenly divide the batter amongst the prepared pans.

Gently push a frozen Rolo into the center of the batter and smooth the surface making sure to cover the candy with batter.

Bake for 18-22 minutes, or until top is springy to the touch. A small divot may appear in the center of the cupcake, Jaime says, "no worries though because you’ll cover that with frosting".

Cool cupcakes thoroughly on wire rack.

White Almond Sour Cream Cupkate

And yet another modification of a recipe that I'm working on for Kate's wedding. This one will be used for cupcake and a small two tiered small cake for her and Kevin.

2 boxes white cake mix (Betty Crocker or Pillsbury)
2 c almond meal - use a good qaulity product here if you want it to be wedding white ish
2 c granulated sugar
1 1/2 t salt
2 2/3 c water (I used almond milk and it didn't really improve the recipe)
1/4 c vegetable oil
2 t real vanilla
2 t almond extract - I have also used up to 2 T amaretto liquor
2 c sour cream
8 large egg whites

Place all dry ingredients in a large mixing bowl and stir together with a wire whisk.
Add the remaining ingredients and beat on medium speed for 2 minutes
Pour into greased and floured cake pans, filling each pan a little over half full.
Bake in a preheated over at 325 until cake tests done.

Carrot Cake Cupkates - trial recipe

So, I am looking for a really great Carrot Cake recipe to use for Kate's wedding cupcakes and I've decide to try to modify the Duncan Hines Hummingbird cake recipe.

If this turns out, I'll take a crappy food photo and post it...


1 pkg Duncan Hines® Moist Deluxe® Classic Carrot Cake Mix (is there such a thing?)
1 (3.4 oz) pkg vanilla instant pudding and pie filling (or the pumpkin spice pudding would be nice)
1/2 cup vegetable oil
1 (8 oz) can crushed pineapple
reserved pineapple juice plus water equal to 1 cup
4 large eggs
1 tsp ground cinnamon
1/2 cup finely chopped pecans
1 cup golden raisins - soaked in hot water or rum ;)
2 c shredded carrots
confectioner's sugar

Preheat oven to 350 °F. Prepare cupcake pans - 24 cupcakes.

Combine cake mix, pudding mix, oil, pineapple, 1 cup juice and water mixture, eggs and cinnamon in large bowl. Beat at low speed with electric mixer until moistened. Beat a medium speed 2 minutes. Stir in pecans, carrots, and raisins. Divide into 24 cupcake liners.

Bake at 350°F 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto serving plate. Sprinkle with confectioners' sugar.

Caramel Bread Pudding for Two

I love Hungry Girl...

PER SERVING (1/2 of recipe, 1 mug): 190 calories, 2g fat, 388mg sodium, 40.5g carbs, 5g fiber, 11.5g sugars, 8.5g protein -- PointsPlus® value 5*

Ingredients:
4 slices light bread
1 sugar-free vanilla pudding snack with 60 calories or less (like the kind by Jell-O)
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/2 tsp. vanilla extract
2 tbsp. fat-free or light caramel dip (like the kinds by Marzetti)
1/4 cup Fat Free Reddi-wip
1/4 tsp. cinnamon

Directions:
Lightly toast bread slices. Allow to slightly cool.

Spray 2 microwave-safe mugs with nonstick spray. Tear bread into bite-sized pieces, and evenly divide the pieces between the mugs. Set aside.

In a small bowl, combine pudding, egg substitute, and vanilla extract. Mix well. Evenly divide mixture between the mugs, about 1/4 cup each, and gently stir to evenly coat all the bread.

Place both mugs in the microwave and cook for about 2 minutes, until mostly set.

Add 1 tbsp. caramel dip to each mug and gently stir to evenly distribute. Microwave for 1 additional minute, until set.

Allow to slightly cool, and then top each mug with 2 tbsp. Reddi-wip. Evenly sprinkle with cinnamon and dig in!

MAKES 2 SERVINGS

Hungry Girl Apple Pie-letes

In honor of Hungry Girls new season beginning this Sunday on Food Network (yeah!!!)I am posting my favorite Hungry Girl recipe. This is from her website at...

http://www.hungry-girl.com/show/think-fast-food-awesome-apple-pie-lets-recipe

2 tbsp. granulated sugar
2 tsp. cornstarch
1 tsp. cinnamon, or more for optional topping
1/4 tsp. vanilla extract
1/8 tsp. salt
3 cups peeled and chopped apples (preferably Fuji)
6 large square egg roll wrappers (found in the refrigerated section of the supermarket with the other Asian items)
18 sprays I Can't Believe It's Not Butter! Spray (in other words, have a bottle handy!)
Optional topping: Fat-Free Reddi-wip or Cool Whip Free

Directions:

Preheat oven to 350 degrees.

In a medium nonstick pot on the stove, combine sugar, cornstarch, cinnamon, vanilla extract, and salt with 1/2 cup cold water. Mix until ingredients dissolve. Add apples and stir. Bring to medium-high heat and, stirring frequently, cook until apples have softened, 7 - 10 minutes.

Reduce heat to low and, stirring often, cook until thick and gooey, 1 - 2 minutes. Transfer to a bowl and set aside to cool. This is your pie filling.

Prepare a large baking sheet by lining it with foil and/or spraying it with nonstick spray. Set aside.

Place two egg roll wrappers flat on a dry surface. Set out a small dish of water. Dip your finger into the water, and run it along all of the wrapper edges. (Repeat as needed while preparing your pockets, as it will help seal them.) Starting 1/2 inch from the bottom, place about 1/3 cup pie filling along the bottom half of each wrapper, leaving a 1/2-inch border on the sides. Fold the top half of each wrapper over the filling, so that the top edge meets the bottom and the filling is encased with a border on three sides. Dab each border with water, and fold each inward about 1/4 inch to lightly seal. Press firmly along the borders with the prongs of a fork to seal completely. Carefully transfer to the baking sheet. Repeat this process with remaining wrappers and filling, for a total of six pie-lets.

Spray the top of each pocket with 3 sprays of butter. Bake in the oven until edges begin to brown, 15 - 18 minutes.

Allow to cool for 5 minutes. Top with additional cinnamon and whipped topping, if using. Dig in!

MAKES 6 SERVINGS

PER SERVING (1 pie-let): 110 calories, 0.5g fat, 156mg sodium, 25g carbs, 1.25g fiber, 10.5g sugars, 2g protein -- PointsPlus® value 3*

Prep: 25 minutes
Cook: 35 minutes

Chicken Satay with peanut sauce

Spice paste:

2 medium onions
4 large garlic cloves
2" x 2" piece of ginger
1 red finger chilli (more if you like it hotter)
1 stalk of lemon grass
1 T. lemon juice
1 1/2 t. cumin seeds
1 1/2 t. coriander
1 T. turmeric powder
1 T. paprika
1 t. cinnamon
2 T. fish sauce
3 T. brown sugar
2 T. oil

Roughly chop the onions, garlic, ginger, chilli and lemon grass. Grind the cumin seeds in a mortar and pestle or coffee grinder. I always use whole cumin seeds because it has a fresher, zestier taste than the ready ground cumin. Blend everything in a food processor until smooth.


Ingredients for the satay chicken:


6 boneless chicken thighs, skin on
1/3 c. of the previously prepared spice paste
2 T. light soy sauce
cooking oil
bamboo skewers, soaked in water


Cut the chicken into 1" x 1" cubes. Season with 1/3 cup of the spice paste and 2 tbsps. of light soy sauce. Set aside to marinade for at least 30 minutes. Thread four pieces in each bamboo skewer. Drizzle with oil before grilling in the barbecue.

Note - I've been looking for a good peanut sauce. I'll let you know how this one turns out...

1/4 c. oil
the rest of the previously prepared spice paste
1 T. shrimp or anchovy paste
1 T. brown sugar
3/4 c. coarsely chopped peanuts
1 c. coconut milk
1/4 c. water


Put the oil in a hot pan or wok. When the oil is hot enough, add in the spice paste, shrimp or anchovy paste and sugar. Turn the heat down and fry the paste mixture, stirring occasionally. It is ready when it is reduced and thickened and exudes oil. Add the coconut milk and water and simmer for 10 minutes. Add the peanuts and simmer for another 5 minutes. Check the seasonings. The sauce should be thick enough to cling to whatever is dipped in it. You may add some water if it gets too thick.

Rolo Caramel Cupcakes

I am a terrible food photographer. I actually have a file on my desktop labeled "Crappy Food Photography". And this is the reason I have so few photos on this site. However, these cupcakes were so pretty that I decided they overshadowed my photography ability...

Blueberry Pie

OK - So this recipe is completely original to me. And yummy, if I do say so myself.

Pie Crust:
2 c flour
1 t salt
Combine. Take out 1/3 cup flour and mix with 1/4 cup water into a paste.
Add
1/3 c butter
1/3 c lard (yes, you heard me...LARD. It's a very natural ingredient and this is a pie.)
to remaining flour. Cut in with a pastry blender. Add paste. Form into 2 round discs, wrap in plastic wrap and refrigerate for 1 hour. Roll out on fresh plastic wrap to make your life easier. (This makes a 2 crust pie, especially beautiful to make the top crust into a lattice crust. An easier option would be to take the top crust and cut out stars, and then randomly layer the stars on top of the filling.)

Filling:
5 T port wine
5 T balsamic vinegar (see tip below)
1/2 c granulated sugar
2 T flour
4 c fresh blueberries, washed and picked through
1 T butter

Combine the port wine and balsamic vinegar in a small saucepan. Bring to a low simmer and cook down to about 1/2. Allow to cool to room temperature. Combine the sugar and flour in a small bowl and then add to the port/balsamic reduction sauce. Toss with the blueberries.

Preheat the oven to 400. Mound the blueberry mixture into the bottom pie crust. Dot with butter and top with remaining crust sealing the edges.

Egg Wash:
1 egg, beaten
1 T coarse sugar

Set the pie on a baking sheet (to protect your over from the filling bubbling over). Bake for 15 minutes. Brush the pie crust with a little of the beaten egg and sprinkle with sugar. Decrease the oven to 350 degrees and bake for another 45 minutes to 1 hour, until the filling bubbles in the center and the crust in a nice golden color.

Tip: Make extra port/balsamic reduction sauce to use as a salad dressing. Then use about 4-5 T for this pie.

Cucumber Sandwiches

From Mary Miller's treasure trove of recipes...

11 oz cream cheese - softened
1/4 c mayonnaise
1 T chopped green onions
1/8 t ground red pepper (paprika)
1/8 t hot sauce
1 c peeled, seeded, grated cucumber
48 slices white thin bread, crusts removed
fresh dill for garnish

Combine ingredients through the hot sauce in a mixing bowl. Beat at medium speed until smooth.

Drain the cucumber - squeeze all the moisture from the grated cucumber and roll in paper towels. Fold into the cream cheese mixture and set aside. Cut the bread into desired shapes and spread with filling and garnish.

Makes 4 dozen sandwiches.

Stuffed Tomatoes

12 oz. goat cheese
1 T minced shallots
1 T fresh chopped basil
1 t. fresh chopped thyme
1/2 t. minced garlic
2 t. truffle or olive oil
1 t. Balsamic vinegar
30 large cherry tomatoes

Combine all ingredients (except cherry tomatoes) in a small bowl.

Cut a tiny slice off the bottom of each tomato. Cut the top off each and carefully scoop out the seeds. Spoon cheese mixture inside of tomatoes and garnish with more basil.

35 cal, 2 g protein, 2.5 fat, 1 g carbs, 0 g fiber

Turkey Robinson

This is a Claire Robinson recipe (I am quickly becoming a fan) from 5 Ingredient Fix. I made her recipe with a few changes...

2 tablespoons garlic-infused olive oil
1 pound ground turkey
Kosher salt and freshly cracked black pepper
2 cups low-sodium chicken stock
1 (5-ounce) bag triple washed spinach
1 (15-ounce) can cannellini beans, drained
1 T corn starch (made into a slurry with a few tablespoons of cold water)
Brown rice or pasta, for serving

Heat the oil in a large skillet over moderately-high heat until hot but not smoking. Add the ground turkey and, using a wooden spoon, break up the clumps and cook until golden brown, 4 to 5 minutes. Season with salt and pepper. Add the stock and scrape up any bits on the bottom of the pan. Bring up to a boil, and then let simmer until slightly reduced, about 10 minutes. Stir in the Cannellini beans and simmer another 5 minutes. Add the spinach and heat through until the spinach is wilted. If there is still quite a bit of liquid, stir in the corn starch slurry and cook until thickened. Season with salt and pepper. Serve over rice or the Rice baked with Shitake mushrooms.


Note: Try adding some red pepper flakes to the turkey for a little spice and finely grate some Parmesan cheese to serve. (I didn't find this was necessary.)

Baked Rice with Shitake Mushrooms

I saw this recipe on 5 Ingredient Fix by Claire Robinson and made it a few days later. Great flavor and so easy.

2 tablespoons unsalted butter or olive oil
8 ounce shiitakes mushrooms, sliced (I used 5 oz.)
2 cloves garlic, minced
1 cup white rice
Kosher salt and freshly cracked black pepper
2 cups low-sodium chicken stock

Preheat the oven to 350 degrees F.

Over moderately-high heat in an ovenproof saucepan, melt the butter until the foam subsides. Add the mushrooms and saute until golden brown, 4 to 5 minutes. Add the garlic and stir until fragrant, about 1 minute. Add the rice and stir constantly until the rice is coated and lightly toasted. Season with salt and pepper. Add the chicken stock and bring up to a boil. Cover with a tight fitting lid and cook on the middle rack in the oven until all the liquid is absorbed and the rice is tender, 17 to 20 minutes. Remove from the oven and let stand, covered, 5 minutes. Fluff with a fork before serving.

EASTER STORY COOKIES

1 cup whole pecans
1 teaspoon vinegar
3 egg whites
Pinch of salt
1 cup sugar
Zipper baggie
Wooden spoon
Tape
Bible

Preheat oven to 300° F.

Place pecans in zipper baggie and let children beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested he was beaten by the Roman soldiers. Read John 19:1-3.

Let each child smell the vinegar. Put 1 teaspoon vinegar into mixing bowl. Explain that when Jesus was thirsty on the cross he was given vinegar to drink. Read John 19:28-30.

Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life to give us life. Read John 10:10-11.

Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin. Read Luke 23:27.

So far the ingredients are not very appetizing. Add 1 cup sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him. Read Ps. 34:8 and John 3:16.

Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus. Read Isa.1:18 and John 3:1-3.

Fold in broken nuts. Drop by teaspoons onto wax paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus' body was laid. Read Matt. 27:57-60.

Put the cookie sheet in the oven, close the door and turn the oven OFF. Give each child a piece of tape and seal the oven door. Explain that Jesus' tomb was sealed. Read Matt. 27:65-66.

GO TO BED! Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed. Read John 16:20 and 22.

On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter Jesus' followers were amazed to find the tomb open and empty. Read Matt. 28:1-9.

HE HAS RISEN!

Sausage Pepper Jack Scones

This recipe is from my friend Debra at Debra's Kitchen. She does some great catering work and can be found on the Square in Liberty during the summer at the market.

3 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
½ cup (1 stick) chilled unsalted butter, cut into small cubes
1 ½ cups shredded Pepper Jack cheese
1 pound sausage, cooked (I use half regular and half spicy)
¾ to 1 ½ cup buttermilk

Preheat the oven to 400. In the mixer, combine the flour, baking powder and salt on low speed. With the mixer running, gradually add the cubes of butter until the mixture is crumbly and studded with flour-butter bits about the size of small peas. Add the cheese and mix just until blended.

Add the sausage and ¾ cup of the buttermilk to the flour and cheese mixture. Mix by hand just until all the ingredients are incorporated. If the dough is too dry to hold together, use the remaining buttermilk, adding 1 tablespoon at a time, until the dough is pliable and can be formed into a ball. Stir as little as possible to ensure a light-textured scone.

Remove the dough from the bowl and place it on a lightly flour flat surface. Pat the dough into a ball. Using a well-floured rolling pin, flatten the dough into a circle about 8 inches wide and ½ inch thick. Cut the dough into 8 equal wedges.

Place the scones on an ungreased baking sheet and bake for 18 to 20 minutes, or until golden brown and no longer sticky in the middle.

Honey-Glazed Chicken Thighs

Yum, yum, quick and healthy. This was originally published in Cooking Light magazine.

Serves 4

2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin (or 1/2 t for less heat)
1 teaspoon paprika
1/2 teaspoon ground red pepper
8 skinless, boneless chicken thighs
Cooking spray
6 tablespoons honey
2 teaspoons cider vinegar

Preheat broiler. Combine first 6 spice ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.

Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 cup honey mixture on chicken (or just dip each piece in the mixture). Broil 1 minute. Remove chicken from oven and turn over. Brush other side with remaining honey mixture. Broil 1 additional minute or until chicken is done.

Roasted Cauliflower

1 head cauliflower (about 2 pounds), cut into bite-size florets (about 8 cups)
1/4 cup extra-virgin olive oil
5 cloves garlic, roughly chopped
1/4 teaspoon crushed red pepper
2 teaspoons kosher salt
2 teaspoons roughly chopped fresh thyme leaves

Directions

Preheat the oven to 450 degrees F.

Toss the cauliflower with the olive oil, garlic, and red pepper on a baking sheet; sprinkle with the salt and thyme and toss again. Roast until golden and tender, about 20 minutes. Transfer to a serving bowl and serve.

Butternut Squash and Leek Soup

Yum, Yum, Yum, Yum…Yum. Eating healthy never tasted so good. Were we just starving last night or was this a great combination? I’ll try it again next week and see. It began with a goal of healthy meal planning. After a season of not going to the grocery store on a regular basis with a 6 day meal plan, I am determined to get back on track. 1 beef, 1 pork, 1 chicken, 1 fish and 2 veggie meals. This was supposed to be one of my veggie meals but I forgot to replace the chicken stock with vegetable stock. So close… The original recipes of Butternut Squash and Leek Soup and Roasted Cauliflower called for fresh thyme. But as I searched my refrigerator I realized that I only had rosemary. So good – I’ll always use rosemary in the future. And I got double duty out of my rosemary by using it to infuse the soup and then chopping it up and including it in the Roasted Cauliflower.

Butternut Squash and Leek Soup
(adapted from Food and Wine Magazine)

4 1/2 pounds butternut squash, halved lengthwise
5 tablespoons unsalted butter
4 large leeks, white and tender green parts, coarsely chopped (I only had one large leek, so I added a sweet onion, chopped)
3 fresh rosemary sprigs or 1 teaspoon dried
5 cups chicken stock or unsalted canned broth, or vegetable stock
1 1/4 teaspoons salt
1/2 teaspoon freshly ground pepper
1/2 cup sour cream
About 3 tablespoons chopped chives (optional)

Directions
Preheat the oven to 350°. Place the squash, cut side down, on a baking sheet and bake until tender, about 40 minutes. Let cool slightly. Using a spoon, scoop out and discard the seeds. Scrape the squash from the skin.

Meanwhile, in a large heavy saucepan or flameproof casserole, melt the butter over low heat. Add the leeks and rosemary and cook, stirring occasionally, until soft and browned, about 40 minutes. Discard the rosemary sprigs after about 20 minutes and reserve for the Roasted Cauliflower.

Stir in the stock and the squash. Simmer over moderate heat for 20 minutes. In a blender or food processor, puree the soup in batches until smooth. Pour the soup back into the pan and season with the salt and pepper.

To serve, ladle the soup into bowls and garnish each serving with 1 tablespoon sour cream and 1 teaspoon chives


To Make Ahead
The recipe can be prepared through Step Three up to 2 days ahead. Reheat the soup before proceeding.

Roasted Cauliflower

(adapted from Television Food Network

1 head cauliflower (about 2 pounds), cut into bite-size florets (about 8 cups)
1/4 cup extra-virgin olive oil
5 cloves garlic, roughly chopped
1/4 teaspoon crushed red pepper
2 teaspoons kosher salt
2 teaspoons roughly chopped fresh rosemary leaves, reserved from Butternut Squash and Leek Soup

Directions
Preheat the oven to 450 degrees F.

Toss the cauliflower with the olive oil, garlic, and red pepper on a baking sheet; sprinkle with the salt and thyme and toss again. Roast until golden and tender, about 20 minutes. Transfer to a serving bowl and serve.