Fall is coming even though we are still
having 80° days. Our nights are dropping into the 50's and in our house so I got
my soup pot out. I love making soups and breads! Nothing is better to me on a
cool evening. I'll be sending out a special Halloween newsletter later this
RECIPES FOR OCTOBER - SOUP AND SANDWICHES
BEEF, WILD RICE AND MUSHROOM SOUP
1 tablespoon vegetable oil, or nonstick cooking spray
1 pound stew beef, cut into 1-inch pieces
Salt and pepper
2 tablespoons flour
3 cups water
1 6-ounce package long grain and wild rice mix
8 ounces sliced fresh mushrooms
2 12-ounce cans evaporated skim milk
1 tablespoon sherry (optional)
Heat the oil in a Dutch oven over medium-high heat. Season the beef with salt
and pepper and add to the hot pot. Sear on one side without stirring, about 2
minutes. Stir or turn beef pieces with tongs and sear on other side 2 minutes.
Add flour, stir and cook 1 minute. Add 1 cup of the water, stirring well to
dissolve the flour. Add remaining 2 cups water, rice mix with its seasoning
packet and sliced mushrooms. Bring mixture to a boil, reduce heat and simmer 20
to 25 minutes, until rice is tender.
Stir in evaporated milk and continue cooking on low until heated through; do not
boil. Taste and adjust seasonings with additional salt and pepper. Stir in
sherry, if desired.
Makes 8 servings.
CHICKEN CACCIATORE SOUP
1 cup dry pasta, cooked according to package directions
1 teaspoon olive oil
1 pound chicken tenderloin filets, cut into 1-inch pieces
1 teaspoon Italian seasonings
1 26-ounce jar spaghetti sauce with diced tomatoes, olive oil and garlic
2 14-ounce cans low-sodium chicken broth
1 15-ounce can diced tomatoes with oregano, basil and garlic
1 medium yellow squash, washed and sliced
1 medium zucchini, washed and sliced
Heat the oil in a large saute pan or Dutch oven. Add the chicken and Italian
seasonings and saute until the chicken is almost cooked. Add remaining
ingredients and bring to a boil. Reduce heat and simmer 20 minutes, until squash
is tender. Add the cooked pasta and heat through.
Makes 6 servings.
Nutritional information per serving: 347 calories, 25 grams protein, 44 grams
carbohydrates, 4 grams fiber, 8.8 grams fat, 1.8 grams saturated fat, 46
milligrams cholesterol and 1,103 grams sodium
SHORTCUT GREEK LEMON RICE SOUP
6 cups reduced-sodium chicken broth
1 8.8-ounce package cooked "ready rice" or 2 cups cooked white rice
1 7-ounce package 98 percent fat free premium chunk white chicken
Juice of 2 lemons (about 1/2.0 cup)
Chopped fresh parsley, for garnish
Combine the chicken broth, rice and chicken in a Dutch oven over medium-high
heat. Bring to a boil, reduce heat and simmer for 5 minutes. Combine the eggs
and lemon juice in a medium bowl and beat together well. Whisk into the
simmering soup and cook for 5 minutes more. Serve immediately, garnishing each
bowl with a bit of chopped parsley.
Makes 4 servings.
Nutrition information per serving: 319 calories, 10 grams fat, 3 grams
saturated, 184 milligrams cholesterol, 27 grams protein, 27 grams carbohydrates,
0 grams fiber, 1,584 milligrams sodium.
CHERRY TOMATO AND GARLIC BREAD SOUP
8 ounces sourdough bread, cut into ¼-inch-thick slices (about 10 to 12 slices)
1/2 cup thinly sliced garlic cloves, plus 1 whole clove
4 cups thinly sliced yellow onions
2½ quarts chicken stock
Salt and ground black pepper, to taste
2 pints cherry, grape and currant tomatoes, halved
1/4 pound grated Parmesan cheese
3/4 cup coarsely chopped fresh basil, plus thinly sliced fresh basil for garnish
Chopped fresh flat-leaf parsley, to garnish
Heat the oven to 350.
Brush the slices of bread with olive oil on both sides, then arrange the slices
on a rimmed baking sheet. Toast in the oven, flipping the slices halfway
through, until golden brown on both sides, about 15 to 20 minutes. Maintain the
Cut the 1 whole clove of garlic in half. Rub the cut sides of the garlic halves
over the toasted bread slices. Set the bread aside.
While the bread toasts, in a large skillet over medium, heat ¼ cup of olive oil.
Add the onions and saute until slightly caramelized, about 15 minutes. Add the ½
cup of sliced garlic and saute until tender, about 3 minutes. Set aside.
Season the chicken stock with salt and pepper.
Lightly coat a 2½-quart baking dish with olive oil. Layer half of the bread
slices over the bottom of the baking dish. Spoon half of the onion mixture over
the bread, then top with half of the tomatoes, a third of the grated Parmesan
cheese and the chopped basil.
Layer the remaining toast over the onions and tomatoes, then top with the
remaining onions and tomatoes. Sprinkle half of the remaining cheese over the
Add 3 cups of the stock and wait 5 minutes for the bread to absorb it. Add
another cup of stock and wait another few minutes. Continue adding stock (up to
6 cups total) until the liquid comes to within ¼ inch of the top of the dish.
Reserve remaining stock.
Sprinkle the remaining Parmesan over the ingredients, then cover with foil and
bake for 45 minutes.
Remove the foil, increase heat to 400 and bake until the top is golden brown.
Remove from the oven and cool slightly. Once cooled, cut into 8 servings and
arrange each in a shallow serving bowl.
Heat the reserved chicken stock, then ladle some around (not over) each serving.
Garnish with basil and parsley.
Source: Adapted from Amy Goldman's "The Heirloom Tomato," Bloomsbury, 2008
1½ cups cooked, diced chicken breast meat
4 ounces (½ of an 8-ounce package) reduced-fat cream cheese
1 cup cooked, diced fresh asparagus
¼ cup crumbled real bacon bits
½ cup shredded Swiss cheese
Salt and freshly ground black pepper, to taste
1 8-ounce tube reduced-fat crescent roll dough
Heat oven to 350 degrees.
Combine chicken, cream cheese, asparagus, bacon bits and cheese in a bowl.
Season to taste with the salt and pepper and set aside.
Open the tube of roll dough and separate into four squares
and press the perforations together.
Spoon about ½ cup of the chicken mixture in the center of one
of the squares of dough, pull in the four corners and twist to create a
"turnover." Press the seams to seal tightly. Place on a baking sheet that has
been sprayed with nonstick cooking spray and repeat with remaining dough and
Bake for 20 minutes, until golden brown.
Makes 4 turnovers.
Nutritional information per serving: 408 calories, 15 grams fat (6 grams
saturated), 27 grams carbohydrates, 35.5 grams protein, 79 milligrams
cholesterol, 2,305 milligrams sodium, 2 grams fiber.
1 1-pound loaf unsliced rye bread
1 8-ounce bottle Thousand Island dressing
3/4-pound corned beef, chopped
1 pound sauerkraut, drained well
1 cup (4 ounces) grated Swiss cheese
Additional Thousand Island dressing, optional
Preheat oven to 350 degrees.
Slice the top 1/3 off the rye loaf. Remove all but 1-inch of the bread
from the bottom and top of the loaf. Discard or reserve for another use.
Spread 1/4 cup dressing on the bottom and up the sides of the hollowed-out
Spread 1/2 of the corned beef over the bottom of the bread. Top with half
of the sauerkraut. Spread 1/4 cup Thousand Island dressing over the
sauerkraut and sprinkle with 1/2 the Swiss cheese. Repeat layers, making
sure to spread them all the way to the outer edge of the bread, packing
tightly. Spread 2 tablespoons of the dressing inside the bread top and place
bread top in its original position.
Wrap the stuffed bread tightly in aluminum foil, place on a cookie sheet
and bake 30 minutes. Remove from oven, unwrap and allow to cool for 5
minutes before slicing. Serve with additional Thousand Island dressing, if
Makes 6 servings.
CHICKEN SPANAKOPITA PACKETS
1 tablespoon olive oil
2 boneless, skinless chicken breast halves, cut into cubes
Salt and pepper, to taste
2 green onions, chopped
1 10-ounce package frozen chopped spinach, defrosted and squeezed of excess
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill weed
2 teaspoons chopped fresh mint leaves
4 ounces reduced-fat feta cheese, crumbled
1 sheet puff pastry from one 16-ounce package frozen puff pastry sheets,
defrosted according to package directions
1 egg, beaten
1 package Hollandaise Sauce Mix, prepared according to package directions
using skim milk and 3 teaspoons fresh lemon juice
Heat oven to 350 degrees. Heat olive oil in a large skillet over medium-high
heat. Add the chicken, season with salt and pepper, and saute until chicken
is golden, 3 to 5 minutes. Add the green onions and the spinach and saute 2
minutes more. Remove from heat and add the fresh parsley, dill weed and
mint. Let cool a few minutes and fold in the crumbled feta cheese.
Place the defrosted puff pastry sheet on a flat surface. Use a rolling pin
to smooth out the seams and roll into a 14-inch square. Cut into four
squares. Place 1/4 of the chicken and spinach mixture on one corner of a
pastry square 1/2-inch from the edge. Brush edge with beaten egg and fold
other half of pastry over the top creating a triangle. Use the tines of a
fork to make a decorative edge around the outside of the pastry and to seal
it closed. Repeat with remaining pastry squares and filling.
Place the filled pastry rectangles on a parchment-paper lined baking sheet,
brush tops of pastry with remaining beaten egg and bake 30 to 35 minutes,
until pastry is puffed and golden and filling is hot. Place pastries on
dinner plates and top drizzle with the Hollandaise sauce.
Makes 4 servings.
Nutritional information per serving: 618 calories, 25.1 grams protein, 32.3
grams carbohydrates, 2.7 gram fiber, 41.1 gram fat, 17.4 gram saturated fat,
151 milligrams cholesterol, 1141 milligrams sodium.
ASIAN LETTUCE ROLLS
2 heads Boston lettuce
1 box Thai Kitchen Lemongrass and Ginger jasmine rice mix or 1 cup plain
Cooking oil spray
1 pound lean ground turkey
1 tablespoon minced gingerroot
1 chopped hot red pepper, optional
1 1/2 cups shredded carrot
2 cups shredded cabbage
1/2 pound sliced oriental mushrooms
1 bunch scallions, trimmed and sliced
2 tablespoons reduced salt soy sauce
4 tablespoons hoisin sauce
Chopped fresh cilantro
Rinse and core lettuce, separating leaves, and allow to drain. Place leaves
when drained on a serving platter.
Prepare the jasmine rice mix or plain rice according to package directions,
being careful not to overcook the rice. Set aside, covered. When ready to
serve, fluff rice and place in a serving bowl.
While rice is cooking, in a large skillet sprayed with oil, cook turkey and
gingerroot (and hot pepper if used) over medium heat. Stir to crumble the
meat and cook until no pink color remains. Stir in carrots, cabbage,
mushrooms. Cook, stirring occasionally, until vegetables soften, about 5
minutes. Drain off liquid if necessary. Stir in the scallions, soy and
hoisin sauces, mixing well.
Place meat mixture into large serving bowl. Place plum sauce and cilantro
into small serving bowls.
Set all platters, bowls and hot sauce on table. Guests assemble their own
lettuce rolls, using the above ingredients. Rice may be added to rolls or
served on the side.
Makes 4 to 6 servings
SMOKED TURKEY BLUE CHEESE AND RED ONION SANDWICHES
1 1/2 tablespoons olive oil
2 (8 to 10-ounce) red onions, cut into 1/2-inch thick rounds
2 1/2 tablespoons red wine vinegar
6 cups trimmed arugula leaves, divided
3/4 cup mayonnaise
8 1/2 inch thick slices seeded wheat bread
12 ounces thinly sliced smoked turkey
3/4 cup coarsely crumbled blue cheese
Heat oil in large nonstick skillet over medium-high heat. Add onions and sauté
until soft and lightly browned, breaking up onion rings, about 8 minutes. Remove
from heat; stir in vinegar and season to taste with salt and pepper.
Chop enough arugula to measure 1 cup; place in medium bowl. Mix in mayonnaise.
Season with salt and pepper. Spread about 1 1/2 tablespoons arugula mayonnaise
over each cut side of bread. Divide turkey slices among 4 bread slices. Top with
crumbled blue cheese, dividing equally. Top with red onions, then whole arugula
leaves and bread.
BAY SCALLOP PO' BOY WITH SPICY MAYO
1/3 cup light mayonnaise
1 garlic clove, minced
1 tablespoon fresh lemon juice, plus lemon wedges for serving
3/4 teaspoon paprika, divided
Hot sauce, to taste
Coarse salt and ground pepper
1/4 cup plain dried bread crumbs
1 tablespoon all-purpose flour
1 pound bay scallops, patted dry
1/2 cup vegetable oil, such as safflower
4 hot dog buns
4 lettuce leaves
In a small bowl, combine mayonnaise, garlic, lemon juice, 1/4 teaspoon paprika
and hot sauce; season with salt and pepper. Set spicy mayo aside.
In a medium bowl, combine bread crumbs, flour and remaining 1/2 teaspoon
paprika; season with salt and pepper. Add scallops and toss to coat.
In a medium nonstick skillet, heat oil over medium-high heat. Working in two
batches, fry scallops, tossing occasionally, until golden and cooked through,
about 2 minutes to 3 minutes. Using a slotted spoon, transfer scallops to a
paper-towel-lined plate; season with salt.
Dividing evenly, spread inside of buns with spicy mayo. Top with a lettuce leaf,
then scallops. Serve po' boys immediately with lemon wedges.
Makes 4 servings
Per serving: 438 calories; 24 g fat (3 g saturated fat; 49 percent calories from
fat); 32 g carbohydrates; 43 mg cholesterol; 963 mg sodium; 24 g protein; 2 g
More Soup Recipes can be found at
That's My Home
PASTA, RICE AND POTATOES
Salt and pepper, to taste
1 pound penne
4 tablespoons olive oil
1 onion, thinly sliced
20 cherry tomatoes, halved
1/2 pound small green beans, trimmed at stem ends
2 cups corn kernels (cut from 4 ears)
1 cup tightly packed fresh basil leaves
1/2 cup grated Parmesan
Bring a large pot of salted water to a boil. Add the penne. Cook, stirring
often, for 10 minutes or until the pasta is tender but still has some bite.
Drain into a colander. Transfer to a bowl. Add 1 tablespoon of the olive oil and
In a large deep skillet over medium low heat, heat 2 tablespoons of the olive
oil. Add the onion and cook, stirring often, for 10 minutes or until the onion
Add the tomatoes, green beans, and corn. Cover with a lid and cook for 5
minutes, tossing occasionally, or until the green beans are tender but still
bright green and the tomatoes are beginning to burst.
Add the pasta to the skillet and toss well.
Remove the pan from the heat. Add the basil, Parmesan, remaining 1 tablespoon
olive oil, salt, and pepper.
PASTA A LA LO MEIN
1 pound linguine, cooked and drained
2 tablespoons vegetable oil
2 carrots, sliced diagonally
2 stalks celery, sliced diagonally
2 tablespoons minced garlic
¼ teaspoon crushed red pepper, or to taste
1 cup onion, cut into 1-inch chunks
1 green pepper, cut into 1-inch chunks
1 cup sliced mushrooms
4 green onions, with tops, cut in 1-inch pieces
1 (6-ounce) package frozen snow pea pods, thawed and drained
about 12 ounces leftover smoked pork or purchased smoked pork chops
1 (¾-ounce) package fried rice seasoning
1 teaspoon ground ginger
2 tablespoons soy sauce
1 tablespoon oil
about ½ cup water
Heat oil in large nonstick skillet or wok. Add carrots and celery. Stir-fry 2-3
Add garlic, crushed red pepper, onion and green pepper. Stir-fry 2-3 minutes
Add mushrooms and green onions; stir-fry 2 minutes. Add snow peas and pork; heat
through. Add noodles.
Combine fried rice seasoning and remaining ingredients. Add to lo mein mixture,
and heat through. Serve immediately.
PIZZA PASTA CASSEROLE
8 ounces dried spaghetti, cooked according to package directions
1 6-ounce package turkey pepperoni, divided
2 teaspoons olive oil
1 teaspoon crushed fresh garlic
1/2 teaspoon Italian seasonings
1 26.5-ounce jar prepared spaghetti sauce
2 cups shredded part-skim mozzarella cheese
Heat oven to 350 degrees. Spray a large baking dish with nonstick spray and set
Set aside 15 slices of the pepperoni, and chop the remaining pepperoni coarsely.
Heat the olive oil in a large skillet over medium heat. Add the garlic, Italian
seasonings and pepperoni and saute until pepperoni begins to brown, about 3
minutes. Stir in spaghetti sauce and bring to a boil. Reduce heat and simmer 10
Stir cooked spaghetti into the sauce and pour all into the prepared baking dish.
Sprinkle with the shredded cheese and place the remaining pepperoni over the
top. Bake for 30 minutes until heated through and cheese is melted.
Makes 6 servings.
Nutritional information per serving: 462 calories, 24.4 grams protein, 54.8
grams carbohydrates, 3.1 grams fiber, 16.8 grams fat, 6.1 grams saturated fat,
46 milligrams cholesterol, 1488 milligrams sodium.
TWICE-BAKED POTATO CASSEROLE
4 cups prepared mashed potatoes*
2 tablespoons butter or margarine
1/2 cup chopped green onions
1 teaspoon garlic salt
1/2 teaspoon paprika
dash Cayenne pepper, optional
1 cup reduced-fat sour cream
1 cup shredded reduced-fat sharp Cheddar cheese, divided
Heat oven to 350 degrees.
Prepare potatoes according to package directions and place in a large bowl. Melt
the butter in a medium skillet over medium-high heat. Add the green onions and
saute until wilted. Pour over the potatoes. Add the garlic salt, paprika,
Cayenne, sour cream and 1/2 cup of the shredded cheese. Stir well to blend
Taste for seasonings and add more garlic salt or cayenne accordingly. Pour into
a baking dish that has been sprayed with nonstick cooking spray. Sprinkle with
the remaining cheese. Bake for 25 minutes, until cheese is melted and potatoes
are heated through.
Makes 6 servings.
* Ore Ida frozen mashed potatoes, prepared according to package directions with
skim milk, were used.
Nutritional information per serving
194 calories, 9.9 grams protein, 21.8 grams carbohydrates, 1.4 gram fiber, 8
grams fat, 4.9 grams saturated Fat, 28 mg cholesterol and 371 mg sodium.
Are you into Stamping and Scrapbooking?
I am an Independent
Stampin Up! demonstrator. If you are looking for
Stampin Up! products I can help! Stampin' Up now has Online Ordering! Be sure to check out my Frequent Stamper
I will be adding cute ways to package foods as gifts as we
get closer to the holiday season. There are lots of Halloween projects there
WHAT'S FOR DINNER?
8 ounces vermicelli, broken into thirds
1 container (10 ounces) refrigerated Alfredo-style pasta sauce
1 can (10.75 ounces) cream of mushroom soup
3 cups shredded or chopped leftover cooked turkey
1 cup pre-shredded Parmesan cheese
1/4 cup drained pre-sliced pimiento-stuffed green olives
2 tablespoons golden or dry sherry
1/4 cup pre-chopped pecans
Bring a medium-size pot of water to a boil over high heat. Add salt, if desired,
and stir in vermicelli. Reduce heat to medium-high and cook vermicelli,
uncovered, until al dente, 5 to 7 minutes, stirring once or twice. Reserve 1/2
cup pasta cooking water, then drain vermicelli well in a colander.
Preheat oven to 375 degrees.
Transfer pasta to a large mixing bowl. Add Alfredo sauce, mushroom soup,
reserved cooking water, turkey, Parmesan cheese, olives and sherry and stir
until well combined. Scoop mixture into a 13-by-9 (3-quart) glass or ceramic
baking dish. Scatter pecans over top.
Bake casserole in preheated oven until it is bubbling throughout, 25 to 30
minutes. Remove casserole from oven and serve at once or cover with aluminum
foil. Serve within 30 minutes.
Makes 6 to 8 servings.
Note: If you do not have leftover turkey, you can buy 1 lb.
at the deli in a chunk and cut it into cubes.
2 (6-ounce) boneless, skinless chicken breasts
2 teaspoons olive oil
Salt and freshly ground black pepper
1/2 cup sliced yellow onion
2 ounces low-fat ham ( 1/4 cup), cut into 1/4-inch strips
1/2 cup diced tomatoes
3/4 cup drained, canned roasted red peppers, cut into 1/4-inch strips
Several drops hot pepper sauce
Remove fat from chicken breasts and flatten to 1/2-inch thick with a meat bat or
the bottom of a heavy skillet. Heat olive oil in a nonstick skillet on medium
high. Brown chicken 2 minutes, turn and brown another 2 minutes. Salt and pepper
cooked sides, remove to a plate and cover with foil or another plate to keep
Add onion, ham and tomatoes to skillet. Sauté 5 minutes. Add roasted peppers and
hot pepper sauce to the skillet. Return chicken to skillet. Sauté 2 minutes. Add
salt and pepper to taste. Serve chicken over rice and spoon sauce on top.
Makes 2 servings.
Per serving: 434 calories, 66 grams protein, 12.3 grams carbohydrate, 14.2 grams
fat, 3.9 grams saturated fat, 30 percent of calories as fat, no fiber, 174
milligrams cholesterol, 558 milligrams sodium.
1 medium onion, chopped -- saute in butter and cool butter
4 medium potatoes -- peeled, boiled, mashed and cooled
36 oz. small curd cottage cheese
4 oz. Jack cheese -- shredded (reserve 2 oz.)
4 oz. mild or med. Cheddar cheese -- shredded (reserve 2 oz.)
salt and pepper to taste
2 Tbsp sugar
12 oven ready lasagna noodles
Combine ingredients. Butter a 9 x 13 pan.
Place 4 noodles on bottom of pan.
Spoon on 1/2 of mixture, layer with 4 more noodles, add rest
of mixture. Top with remaining noodles. Sprinkle with reserved cheese.
Cover with foil and bake at 350 for 1 hour.
MEXI-BEEF CHILI MAC
1 pound ground beef
1/2 cup chopped green bell pepper
1/4 cup chopped onion
1 clove garlic, minced
1 can (14-1/2 ounces) Mexican-style diced tomatoes, undrained
1 can (8 ounces) tomato sauce
3/4 cup uncooked elbow macaroni
3/4 cup water
2 teaspoons Spicy Seasoning Mix (recipe follows)
1/2 teaspoon salt
Brown ground beef with bell pepper, onion and garlic in 3-quart saucepan over
medium heat 8 to 10 minutes or until beef is not pink, breaking beef up into
3/4-inch crumbles. Pour off drippings.
Stir in remaining ingredients; bring to a boil. Reduce heat; cover tightly and
simmer 15 minutes. Remove from heat; let stand 5 minutes.
Makes 4 servings.
Spicy Seasoning Mix
3 tablespoons chili powder
2 teaspoons ground cumin
1-1/2 teaspoons garlic powder
3/4 teaspoon dried oregano
1/2 teaspoon ground red pepper
Combine all ingredients and store in airtight container. Shake before using.
Makes 1/4 cup.
CHICKEN AND BROCCOLI CASSEROLE
2 cup medium egg noodles
1 package frozen broccoli
2 Tbsp butter or margarine
2 Tbsp flour
1 tsp salt
1/4 tsp prepared mustard
1/4 tsp black pepper
2 cups milk
1 cup grated sharp cheddar
2 cups chopped cooked chicken
1/4 cup slivered almonds, buttered
Cook noodles and broccoli as directed on packages (separately), drain.
Melt butter in saucepan and blend in flour, salt, mustard,
pepper and milk. Cook, stirring constantly, until thickened. Remove from heat
and add cheese, stirring until melted.
Arrange noodles, broccoli and chicken in a casserole dish and
pour cheese sauce over all. Sprinkle buttered almonds on top and sprinkle with
Bake at 350 for 25 minutes or until bubbling hot.
20-MINUTE CHICKEN PARMESAN
8 each Chicken breast halves
1/2 cup Bread crumbs
2 tbsp Butter
1 3/4 cup Spaghetti sauce
1/2 cup Mozzarella cheese
1 tbsp Parmesan cheese
1/4 cup Parsley
Remove the skin from chicken breasts. Slightly beat the eggs. Shred the
mozzarella cheese. Grate the Parmesan cheese. Chop the parsley
Using palm of hand flatten chicken to even thickness. Dip chicken into egg then
into crumbs to coat. In skillet over medium heat, in hot margarine, brown
chicken on both sides. Add spaghetti sauce.
Reduce heat. Cover and simmer for 10 minutes. Sprinkle with cheeses and parsley.
Cover, simmer for 5 minutes or until cheese melts.
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On a technical note, I get several emails after each newsletter goes out that
wants to know how you can print just one recipe instead of the whole newsletter.
In Internet Explorer, you highlight the recipe, and then go to File> Print> and
then Print Selection in the Printer box.
CREAMY CHICKEN AND SPINACH LASAGNA
2 10-ounce packages frozen, chopped spinach, thawed and squeezed of excess
15 ounces fat-free cottage cheese
1 large egg
1 teaspoon Italian seasoning
1/2 teaspoon garlic salt
1/4 teaspoon ground black pepper
3 cups cooked, cubed chicken
2 green onions, finely chopped
2 10 3/4-ounce cans Healthy Request Cream of Chicken Soup
1 cup low-fat sour cream
1/2 cup shredded Parmesan cheese
1/4 teaspoon ground black pepper
1 28-ounce or 2 14.5-ounce cans Italian seasoned diced tomatoes, undrained
12 uncooked Barilla no-boil lasagna noodles
2 cups shredded, Italian-style 6-cheese blend or shredded part-skim Mozzarella
Combine spinach layer ingredients in a medium bowl and set aside. Combine
chicken layer ingredients in another medium bowl and set aside.
Heat oven to 350 degrees.
Spray a 9-by-13-inch glass baking dish with nonstick cooking spray.
Spread 1/2 cup of the diced tomatoes (with juice) on the bottom of the prepared
baking dish. Top with 4 noodles. Layer 1/2 of the spinach mixture, 1/2 of the
chicken mixture and 1/2 cup of the shredded cheese.
Top with 4 more noodles. Spread with 1/2 cup of the diced tomatoes, the
remaining spinach, the remaining chicken and 1/2 cup of the cheese.
Top with 4 more noodles. Spread with the remaining diced tomatoes and juices.
(Refrigerate the remaining cheese.) Cover tightly with aluminum foil and bake
for 50 minutes. Remove from oven, remove foil and sprinkle with remaining
cheese. Return to oven for 5 minutes, until cheese is melted.
Makes 8-12 servings.
Calories: 489 Fat: 14 g Saturated Fat: 7 g Protein: 43 g
Fiber: 3.5 g Carbohydrates: 47 g Sodium: 1,210 mg Cholesterol: 101 mg
WW VEGETABLE FRIED RICE
4 teaspoons peanut oil
1 cup chopped onions
1 tablespoon ginger root - pared and minced
2 medium garlic cloves - minced
2 cups Chinese cabbage - coarsely chopped
1/2 cup carrot - julienned
1/2 cup red bell pepper - julienned
1 1/2 cups long-grain rice - cooked
1 packet vegetable broth - dissolved in
1/4 cup hot water
2 tablespoons low-sodium soy sauce
2 tablespoons dry sherry
1/4 pound firm tofu - cubed
1/2 cup frozen peas
1/2 cup frozen egg substitute - thawed
2 tablespoons scallion - sliced (green onion)
Heat peanut oil in 10-inch nonstick skillet or wok. Add onions, ginger root and
garlic. Cook over high heat, stirring quickly and frequently, about 1 minute
until onions are translucent.
Add cabbage, carrot and bell pepper. Cook, stirring quickly and frequently,
about 5 minutes until cabbage softens.
Add rice, dissolved broth mix, soy sauce and sherry, and stir to combine. Bring
mixture to a boil.
Add tofu and peas and cook about 2 minutes until thoroughly heated.
Drizzle egg substitute over vegetable-rice mixture, stirring well to combine.
Cook until egg substitute is set. Sprinkle with scallion.
Each Serving Provides: 1 Fat, 1 Protein, 2 Vegetables, 1 Bread, 10 optional
calories Per Serving: 258 calories, 12 g protein, 7 g fat, 35 g carbohydrate,
131 mg calcium, 568 mg sodium, 0 mg cholesterol, 3 g dietary fiber (does not
TINGA POBLANO (SMOKY PORK STEW)
1 teaspoon corn oil
9 ounces boneless pork loin, cut into 1" cubes
1 3/4 ounces cooked chorizo sausage, cut into 1/4" slices
1 cup chopped onions
1 large garlic clove, crushed
15 ounces red potatoes, pared and cut into 1" dice
2 cups stewed tomatoes, coarsely chopped
1 cup low-sodium chicken broth
2 bay leaves
1 teaspoon pureed canned chipotle peppers in adobo sauce
1/2 teaspoon granulated sugar
1/2 teaspoon salt
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried oregano leaves
1/4 teaspoon dried marjoram leaves
1 teaspoon cornstarch, dissolved in 1 tablespoon cold water
1 medium red onion, thinly sliced
1/4 medium avocado, peeled and thinly sliced
1 1/2 ounces queso fresco, soft-textured pot cheese or soaked and drained feta
In large nonstick skillet, heat oil; add pork, sausage and chopped onions. Cook
over medium-high heat, stirring occasionally, 8-10 minutes, until pork and
onions are lightly browned. Add garlic; cook, stirring frequently, 2 minutes
longer. Add potatoes, tomatoes, broth, bay leaves, peppers, sugar, salt, thyme,
oregano and marjoram to pork mixture; bring liquid to a boil. Reduce heat to
low; simmer, covered, 15-20 minutes, until potatoes are tender.
Stir dissolved cornstarch into pork mixture; simmer,
uncovered, stirring frequently, 5 minutes, until mixture is slightly thickened.
Remove and discard bay leaves.
Serve each portion of stew with one fourth of the red onion,
avocado and cheese.
Makes 4 servings
EACH SERVING PROVIDES: 3/4 Fat, 1 3/4 Vegetables, 2 1/2 Proteins, 3/4 Bread, 30
Optional Calories PER SERVING: 362 Calories, 15 g Total Fat, 5 g Saturated Fat,
55 mg Cholesterol, 927 mg Sodium, 37 g Total Carbohydrate, 6 g Dietary Fiber, 23
g Protein, 145 mg Calcium
Weight Watchers Slim Ways Mexican
LEMON-GLAZED SHORTBREAD WEDGES
White rice flour results in an especially tender shortbread; cornstarch can be
substituted with good results.
For the shortbread:
1 cup all-purpose flour
1/2 cup white rice flour* or cornstarch
6 ounces (1 1/2 sticks) unsalted butter, at room temperature, plus additional
for the pie plate
1/3 cup granulated sugar
1 teaspoon grated lemon zest
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
For the glaze:
1/2 cup confectioners' sugar
2 tablespoons fresh lemon juice
3/4 teaspoon grated lemon zest
For the shortbread: Preheat the oven to 325 degrees. Butter a 9- or 10-inch pie
plate or a 9-inch tart pan.
In a medium bowl, combine the all-purpose flour and rice flour or cornstarch.
In a large bowl using an electric mixer on medium speed, beat the butter,
granulated sugar and lemon zest until lightened and fluffy, 3 minutes. Add the
vanilla and almond extracts and mix until combined. Reduce the speed to low and
add the flour mixture, mixing until the dough becomes smooth and comes away from
the sides of the bowl, about 1 minute.
Press the dough evenly into the prepared pan. Bake for 35 to 40 minutes, until
the top becomes a very pale golden. Glaze and cut the shortbread while it is
For the glaze: Meanwhile, in a small bowl, stir together the confectioners'
sugar, lemon juice and zest until smooth. The glaze should be syrupy.
Pour the glaze over the warm shortbread when it comes out of the oven and, using
the back of a spoon, spread it evenly. Use a sharp knife to cut the warm
shortbread into 12 wedges. Cool the shortbread in the pan to room temperature.
The shortbread can be stored between layers of wax paper in a tightly covered
container at room temperature for up to 4 days.
*NOTE: White rice flour is available at some supermarkets and most health food
Makes 12 cookies
Per wedge: 200 calories, 2 gm protein, 22 gm carbohydrates, 12 gm fat, 31 mg
cholesterol, 7 gm saturated fat, 2 mg sodium, 1 gm dietary fiber
S'MORE GRANOLA BARS
Adapted from "The King Arthur Flour Cookie Companion," The Countryman Press,
2004. These took less than 20 minutes to make.
4 cups (14 ounces) rolled oats
4 cups (4 1/2 ounces) Rice Krispies cereal
3/4 cup (5 1/4 ounces) sugar
1/2 cup (1 stick, 4 ounces) unsalted butter
1/4 cup (2 ounces) water
1/2 cup (5 1/2 ounces) corn syrup
1 teaspoon salt
3 cups (6 ounces) miniature marshmallows
1 1/2 cups (9 ounces) chocolate chips
Preheat the oven to 425 degrees. Lightly grease a half-sheet (18x13-inch) pan,
or two 9x13-inch pans.
Place the oats on the prepared pan. Bake for 6 to 8 minutes, stirring frequently
to prevent the edges from burning. They won't brown, but should begin to smell
toasty. Remove the pan from the oven. Transfer the oats to a bowl and add the
In a large saucepan, combine the sugar, butter, water, corn syrup and salt.
Bring the mixture to a boil and boil for 5 minutes, or until the temperature
reaches 250 degrees on a candy thermometer. Remove the syrup from the heat and
pour it over the oats and cereal, tossing to combine. Add 1 1/2 cups of the
marshmallows and stir again until well combined.
Place the mixture on the prepared pan, patting it flat. Press the mixture into
the pan using wet hands. Sprinkle with the remaining 1 1/2 cups marshmallows and
the chocolate chips.
Bake the bars for 4 to 5 minutes, until the marshmallows have puffed and are
slightly brown. Remove the bars from the oven and cool for about 10 minutes on a
rack. Cut into squares while still warm.
Makes 48 bars.
PUMPKIN PIE BISCOTTI
3 1/2 cup flour
1 1/2 cup brown sugar, packed
2 tsp baking powder
1/2 tsp salt
2 tsp pumpkin pie spice
1/2 cup canned pumpkin (Do Not use pumpkin pie filling)
2 large eggs, lightly beaten
1 tbsp vanilla
2 tbsp butter or margarine
1 1/4 cup macadamia nuts, coarsely chopped
Combine first 5 ingredients in a large bowl; stir well. Combine pumpkin, eggs
and vanilla; stirring well with a wire whisk. Slowly add pumpkin mixture to
flour mixture, stirring until dry ingredients are moistened. (Mixture will be
very crumbly; it will gradually become moist after stirring.) Melt butter in a
large skillet over medium heat; add macadamia nuts. Cook, stirring constantly,
until nuts are browned. Remove from heat, and cool completely. Knead or gently
stir cooled nuts into dough.
Place dough on a lightly floured surface, and divide into 4
portions. Lightly flour hands, and shape each portion into a 1” x 15” slightly
flattened log. Place logs 3” apart on lightly greased large cookie sheets.
Bake at 350 F for 23 minutes; cool logs 15 minutes. Reduce
oven temperature to 300 F. Cut each log crosswise into ½” slices, using a
serrated knife. Place slices on ungreased cookie sheets. Bake at 300 for 15
minutes. Cool completely on wire racks.
BLACK BOTTOM COCONUT MACAROONS
These cookies get their richness from sweetened condensed milk. To make jumbo
cookies, use 1/4 cup of batter for each cookie and bake about 17 minutes.
For the cookies:
Butter for the baking sheet
14 ounces (3 1/3 cups) shredded sweetened coconut
1 cup sweetened condensed milk
1/4 teaspoon salt
1 teaspoon vanilla extract
1 to 1 1/2 teaspoons almond extract
2 egg whites
1/2 teaspoon cream of tartar
2 tablespoons granulated sugar
For the glaze:
18 ounces semisweet chocolate, melted with
2 tablespoons canola or corn oil
For the cookies: Preheat the oven to 350 degrees. Line a baking sheet with a
silicone liner or parchment paper and butter the paper.
In a large bowl using a fork, combine the coconut, condensed milk, salt, vanilla
and almond extracts. Set aside.
In a medium bowl using a whisk or electric mixer on low speed, beat the egg
whites and cream of tartar until foamy and the cream of tartar dissolves. Whisk
vigorously or increase the mixer speed to medium-high and beat until soft peaks
form. Add the sugar and mix until completely incorporated. Using a rubber
spatula, gently fold the egg white mixture into the coconut mixture.
Drop rounded tablespoons of the coconut batter onto the prepared baking sheet,
spacing the macaroons about 1 inch apart. (The cookies do not spread a lot
during baking.) Press any loose coconut shreds back onto the mound of dough.
Bake until the bottoms of the cookies and the tips of the coconut shreds are
lightly browned, about 12 minutes. Cool the cookies on the baking sheet for 5
minutes. Slide a metal spatula under the macaroons to loosen them from the liner
and transfer them to a wire rack to cool completely.
For the glaze: Dip the bottom of each macaroon into the chocolate, allowing any
excess to drip off or using a knife to scrape off any excess. Place each cookie
on a wire rack with the chocolate side facing up or to the side. (You will have
some chocolate coating left over for another use or to pour over ice cream.) Set
the macaroons aside until the chocolate coating is firm, about 1 hour.
Serve cold or at room temperature. The macaroons can be stored between layers of
wax paper in a tightly covered container in the refrigerator for up to 5 days.
Makes about 36 cookies
Per cookie: 146 calories, 2 gm protein, 16 gm carbohydrates, 9 gm fat, 3 mg
cholesterol, 6 gm saturated fat, 33 mg sodium, 2 gm dietary fiber
TOFFEE CRUNCH COOKIE BRITTLE
In this recipe, one large sheet of cookie dough is baked until almost crisp,
then broken into pieces that resemble brittle but taste like a cookie. I rely on
bits of broken chocolate-covered toffee bars for a rich, buttery flavor. (Leave
the candy bars in their wrappers when crushing the candy with a hammer or meat
pounder to avoid pieces of toffee flying around the kitchen.)
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled slightly
1/3 cup packed light brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 1/2 cups (about 7 ounces) coarsely crushed chocolate-covered toffee, such as
Skor or Heath bars
1 cup (about 4 ounces) walnuts, broken into large pieces
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
In a medium bowl, combine the flour, baking soda and salt and set aside.
In a large bowl, whisk the melted butter, brown and granulated sugars and
vanilla until smooth, about 30 seconds. Using a large spoon, slowly add the
flour mixture and stir just until incorporated. The dough should appear to be
smooth. Stir in the crushed toffee and walnuts. (You may need to use your hands
if the dough is thick.)
Spoon the dough onto the prepared baking sheet, leaving at least 1 inch of empty
space on all sides. Use the palms of your hands to pat the dough into an even
layer about 1/2 inch thick and 13 by 9 inches. The dough should be patted out
slightly thinner at the edges.
Bake the brittle until it turns golden and the edges turn light brown, about 19
minutes. The brittle may be fairly soft when warm but will crisp as it cools.
Let the brittle cool on the baking sheet for 10 minutes.
Using a large metal spatula to guide it, slide the large cookie onto a wire rack
to cool completely. Don't worry if the cookie breaks; it will be broken into
irregular pieces, anyway. Break the cooled cookie into 2-to-3 inch pieces. The
cookies can be stored in a tightly covered container at room temperature for up
to 4 days.
Makes about 40 irregularly shaped cookies
Adapted from "Big Fat Cookies" (Chronicle, 2004)
Per cookie: 108 calories, 1 gm protein, 11 gm carbohydrates, 7 gm fat, 12 mg
cholesterol, 3 gm saturated fat, 59 mg sodium, trace dietary fiber
CRANBERRY, ORANGE AND ALMOND BISCOTTI
2 sticks (1 cup) butter
1 1/2 cups granulated sugar
2/3 cup water
4 tablespoons orange extract
1 teaspoon grated orange rind
1 tablespoon baking powder
1/2 teaspoon salt
4 1/2 cups flour
1 1/2 cups dried cranberries
1 1/3 cups sliced almonds
Preheat oven to 325 degrees.
Cream butter and sugar with mixer. Add water, orange flavoring, orange rind,
baking powder and salt; mix well. Mix in flour. Fold in cranberries and almonds.
Shape dough into loaves approximately 3 inches wide and 3/4 inch high. Place on
greased cookie sheets and bake 35 minutes. Remove from oven and let cool for 5
to 10 minutes; slice into 1/2-inch slices with a serrated bread knife. Place
slices back on cookie sheets, on bottom edges, leaving a space between slices.
Return to oven for 10 minutes, or until edges are golden brown. Cool and store
in an airtight container. Makes about 4 dozen biscotti.
Variations: Substitute other flavors for orange extract and other mix-ins
instead of grated orange rind, cranberries and almonds. For example, try vanilla
extract and mini chocolate chips, then dunk the cookies in melted chocolate
after they have cooled. Other ideas: almond extract, lemon extract, peppermint
extract, grated lemon peel, cinnamon, walnuts, hazelnuts, currants, raisins,
crushed candy canes. etc. Can also drizzle icing on top.
CHOCOLATE CHOCOLATE RASPBERRY COOKIES
1 package plain devil's food cake mix
1/3 cup raspberry pie filling
4 tablespoons butter, melted
1 large egg
1/2 cup raspberry chocolate chips
1/2 cup semisweet chocolate chips
Preheat oven to 350 degrees.
Place cake mix, pie filling, melted butter and egg in a large mixer bowl; blend
with electric mixer for 1 minute on low speed. Increase to medium speed for 1
minute. Cookie dough will be thick. Fold in raspberry and semisweet chocolate
chips. Drop heaping teaspoons of the dough onto cookie sheet 2 inches apart.
Bake cookies for about 10 to 12 minutes. They will be a little soft in the
Makes about 2 dozen cookies.
PEANUT BUTTER FUDGE BARS
1 package butter or yellow cake mix
1 cup creamy peanut butter
2 large eggs
1/2 cup melted butter
2 cups semisweet chocolate chips
1 can sweetened condensed milk
2 tablespoons butter
1 cup chopped walnuts
1 teaspoon vanilla
1 cup coconut (optional)
Mix together cake mix, peanut butter, eggs and 1/2 cup melted butter; mix until
well combined and smooth. Press 2/3 of the dough into ungreased 9- by 13-inch
pan. Reserve remainder of dough.
Prepare topping: In a large saucepan, combine chocolate chips, condensed milk,
butter and vanilla. Stir over medium heat until chocolate is melted. Remove pan
from heat and stir in coconut (if using) and nuts; mix well. Spread topping over
dough in pan. Press the reserved dough in "blotches" over the topping.
Bake 20 to 25 minutes in a preheated 350-degree oven, or until edges are golden
brown. Cool completely. Cut into bars.
Makes about 3 dozen bars.
PRESERVING AND CANNING
VANILLA BOURBON PICKLED PEACHES
10 firm-ripe peaches
2 cups orange juice
1 cup cider vinegar
3/4 cup sugar
1/2 teaspoon kosher salt
1/2 vanilla bean, split in half lengthwise
1 teaspoon whole allspice berries
1/2 teaspoon crushed red pepper
4 whole cloves
1/4 teaspoon freshly grated nutmeg
Grated rind of 1/2 orange
1/2 cup bourbon
Fill a large saucepan with water and let it come to a boil. Set a bowl of ice
water next to the stove. Have on hand 2 clean 1-quart mason jars.
With the tip of a paring knife, score an "x" at the bottom of each peach.
Working in batches, use a slotted spoon to ease the peaches into the boiling
water. Let them sit for 1 minute. Transfer them to the ice water. Use a paring
knife to peel off the peach skins. Quarter the peaches, discard the pits, and
place them in the jars.
In a large saucepan, combine the orange juice, vinegar, sugar, and salt. Use a
paring knife to scrape the seeds from the inside of the vanilla bean; add the
seeds and the bean to the liquid. Bring to a boil. Lower the heat and add the
allspice, red pepper, cloves, nutmeg, and orange rind. Simmer gently for 7
minutes. Remove from the heat and leave to cool for 10 minutes. Stir in the
Ladle the liquid over the peaches. Screw on the lids; refrigerate.
Makes about 2 quarts
1 quart water
1 1/2 cups honey
1 1/2 cups sugar
1 teaspoon kosher salt
1 cup sherry vinegar
2-inch piece ginger, peeled, thinly sliced
3 whole star anise
1/2 cinnamon stick
Grated rind of 1/2 lemon
10 medium, sweet-tart apples, such as Gala or Jonathan, peeled, cored, cut into
Have on hand 4 clean 1-quart mason jars.
In a large saucepan, combine the water, honey, sugar, salt, vinegar, ginger,
anise, cinnamon, and lemon rind. Bring to a boil. Lower the heat and simmer for
Divide the apple wedges among the jars. Carefully ladle the hot liquid over
them. Set aside for 15 minutes. Screw on the lids. Refrigerate for up to 3
Makes about 4 quarts
Evoo chef and
owner Peter McCarthy says that if you have the patience, let these pickled
apples mellow for at least two weeks in the fridge to develop the flavors.
HOT HONEY PICKLES
1 quart of Hamburger Pickles, sliced dills
1/2 cup vinegar
3 cups sugar
1/4 cut honey
1/2 teaspoon mustard seed
2-10 whole cloves (depending on taste for cloves)
2-3 toes of garlic, sliced
2-3 tablespoons chopped pickled jalapeno peppers
1 teaspoon red pepper flakes
Pour juice from pickles, saving one cup. Add the vinegar and sugar and honey to
the saved pickle juice and stir until all sugar is dissolved. Add remaining
ingredients to the pickle jar and pour in the sugar mixture until the jar is
full. Put the lid back on and invert several times to mix contents.
Refrigerate for four days - Invert the jar at least once a
day to mix ingredients. Pickles can then be placed in smaller jars for gifts.
They will keep refrigerated for at least a month.
Recipe note: Red pepper can be adjusted based on individual taste and tolerance
PISTACHIO HARVEST CAKE
This spice cake combines all the flavors we associate with the fall season. The
recipe is from the Western Pistachio Association in Fresno, Calif.
1 1/2 cups vegetable oil
2 cups brown sugar (packed)
1 tablespoon vanilla extract
2 cups grated carrots
4 cups flour
1 tablespoon baking soda
4 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
1 teaspoon salt
1 cup natural pistachios, finely chopped
2 8-ounce containers pineapple yogurt
1 cup softened butter or margarine
5 cups unsifted powdered sugar
1 1/2 teaspoons grated orange peel
3 to 4 tablespoons orange juice
Cake: Mix oil, sugar, eggs, vanilla and carrots in large bowl. In separate bowl,
mix flour, baking soda, cinnamon, nutmeg, ginger, salt and 3/4 cup pistachios.
Mix portions of dry mixture (about 1/3 at a time) into egg mixture alternately
Turn into greased and floured 14-cup bundt pan or crown ring mold. Bake in
preheated oven at 350 degrees for 1 hour and 15 minutes or until a pick inserted
into cake comes out clean. Cool 15 minutes in pan, then loosen top edges and
gently invert from pan onto wire rack. When cake is completely cool, spread
icing on top and decorate with remaining 1/4 cup pistachios.
Icing: Beat butter with powdered sugar, grated orange peel and orange juice (use
enough juice to make a good spreadable consistency).
1 box vanilla wafers
(You will not use an
1 (3.4-ounce) box
1 cup milk
1 cup sour cream
1 cup Cool Whip
1 quart fresh
In large mixing
bowl, mix pudding,
milk and sour cream
with a whisk or
Add Cool Whip and
In a 9-by-13-inch
glass dish or large,
deep bowl, place a
single layer of
Place half the
strawberries on top
of wafers. Spread
half of the pudding
mixture on top of
the berries. Repeat
Crumble some vanilla
wafers on top.
grams; total fat,
saturated fat, 4.81
fiber, 1.47 grams;
18.36 grams; vitamin
A, 48.73 retinol
C, 34.04 milligrams;
alcohol, 0 grams.
Cold cream cheese
does not whip well.
It is best to leave
it at room
temperature for at
least 45 minutes
before starting this
1 cup gingersnap
crumbs, from about
18-20 cookies 1 3/4
inches in diameter,
crushed in a zipper
lock bag with a
1 tablespoon melted
for coating the
inside of the pan
2 pounds cream
1 1/2 cups
5 large eggs
1 1/2 teaspoons
1/4 cup sour cream
1 15 ounce can
pumpkin (not pumpkin
1/2 teaspoon ground
1/4 teaspoon ground
1/4 teaspoon ground
Adjust oven rack to
the middle position
and heat oven to 300
bottom of a 9-inch
springform pan and
cover with an
18-inch wide sheet
of aluminum foil.
Insert bottom into
pan and fold foil up
around sides of pan.
Brush the bottom and
sides of the pan
with melted butter.
gingersnap crumbs to
the pan and tilt pan
to coat the sides.
crumbs in a small
bowl. Add the 1
butter and, using a
fork, mix well.
Place the crumb
mixture in the
bottom of the pan,
and press using a
flat bottom glass.
Cover the bottom and
sides with an
additional piece of
foil and place
inside a large
roasting pan. Bring
a kettle of water to
a boil for water
Beat the cream
cheese in bowl of an
electric mixer until
add sugar and beat
until smooth, about
3 minutes. Scrape
bowl frequently. Add
the eggs, one at a
time, and beat until
Add the vanilla,
sour cream, pumpkin,
and ginger and mix
on low until well
mixing with a rubber
careful to scrape
the sides and bottom
of the bowl.
Pour batter into the
pan and set roasting
pan on oven rack.
Pour enough boiling
water into the
roasting pan to come
halfway up the sides
of the springform.
Bake 60 to 70
minutes or until the
cheesecake is puffy
and the center is
still a bit wobbly.
Turn off the oven
and prop the door
open with the handle
of a wooden spoon.
Allow the cheesecake
to cool in the oven
for 1 hour. Remove
springform pan from
the oven; discard
the outer layer of
foil and set on a
wire rack, cool to
several hours or
Can be made 2 to 3
days ahead. Slice
1 18.5-ounce Devil's
food cake mix
1 stick (8
butter or margarine
3 eggs, in all
8 ounces cream
1 1-pound box
1/2 cup chocolate
Heat oven to 350
cake mix, melted
butter and 1 egg in
a bowl, mixing well.
Press into the
bottom of a
Beat cream cheese
sugar in a bowl
until light. Add the
2 remaining eggs and
mix well. Spread
over the chocolate
cake mix layer.
Sprinkle with the
and bake for 40
minutes. Cool, then
cut into squares.
Makes 12 servings.
calories, 21 grams
fat (12 grams
saturated fat), 95
cholesterol, 5 grams
protein, 79 grams
carbohydrate, 1 gram
fiber and 470
1 (18.25-oz.) yellow
1/2 cup sherry
1/2 cup water
3 egg whites
2 tbsp. canola oil
1 package (4-serving
1 cup light sour
1/4 cup poppy seeds
Preheat the oven to
350 degrees. Spray a
Bundt pan with
spray, sprinkle with
flour, knock out the
excess and set
In a large bowl,
using an electric
mixer, combine the
cake mix, sherry,
water, egg and egg
whites, oil, pudding
mix and sour cream.
Beat for 2 minutes.
Add the poppy seeds
and beat for another
Spread the batter
into the prepared
pan. Bake for about
45 minutes, or until
a sharp knife
inserted into the
center of the cake
comes out clean.
Cool for 10 minutes
in the pan, then
turn out onto a
serving platter to
cool. Sprinkle with
powdered sugar to
Makes 12 servings.
contains about: 249
calories, 9 grams
fat, 2 milligrams
grams protein, 1
PECANS AND CHOCOLATE
2 cups all purpose
1 teaspoon baking
3/4 teaspoon salt
1/4 teaspoon baking
10 tablespoons (1
1/4 sticks) unsalted
2 cups light brown
2 large eggs
2 teaspoons vanilla
3/4 cup semisweet
(about 4 1/2 ounces)
3/4 cup chopped
pecans (about 3
Heat oven to 350
degrees. Butter and
Mix flour, baking
powder, salt and
baking soda in
Melt butter in large
saucepan over low
saucepan from heat.
Add brown sugar and
whisk to blend.
Whisk in eggs and
Gradually stir in
(batter will be
Spread batter in
chocolate chips and
tester inserted into
center comes out
with moist crumbs
attached, about 25
minutes. Cool in pan
on rack. (Can be
prepared 1 day
ahead. Cover and let
stand at room
into squares and
Makes 24 brownies
From Bon Appetit,
JOEY'S RESTAURANT PASTA CON BROCCOLI
1 pound uncooked mostaccioli
1 pound broccoli, cut into florets
1/2 pound cauliflower, cut into florets
1/2 cup finely chopped onion
2 tablespoons olive oil
2 tablespoons butter
Salt and pepper to taste
1/2 teaspoon fresh minced garlic
2 tablespoons dry white wine
1/4 to 1/2 cup Romano cheese
Boil pasta, drain but reserve 2 tablespoons of the pasta water to use later. Set
pasta and pasta water aside and keep hot.
Boil broccoli and cauliflower until tender, about 6 to 7 minutes. Drain and keep
In large saute pan, saute onion with oil and butter until golden; adding salt
and pepper to taste.
Add broccoli and cauliflower to sauteed onions. Add garlic, wine, reserved pasta
water and cheese. Add pasta and toss to combine.
Makes 6 servings.
PANDA'S EXPRESS ORANGE CHICKEN
2 pounds boned and skinned chicken breasts -- cut into bite-size
1 each egg
1 1/2 teaspoons salt
white pepper -- to taste
vegetable oil -- for frying
1/2 cup cornstarch -- + 1 tablespoon
1/4 cup flour
1 tablespoon fresh ginger root -- minced
1 teaspoon garlic -- minced
1/2 teaspoon red pepper flakes
1/4 cup chopped green onions
1 tablespoon rice wine
1/4 cup water
1/2 teaspoon sesame oil
Orange Sauce for Stir Fry:
1 1/2 tablespoons soy sauce
1 1/2 tablespoons water
5 tablespoons sugar
5 tablespoons white vinegar
1 large orange -- zest of
1 batch jasmine rice -- cook as directed
Place chicken pieces in large bowl. Stir in egg, salt, pepper and 1 tablespoon
oil and mix well. Stir cornstarch and flour together. Add chicken pieces,
stirring to coat.
Heat oil for deep-frying in wok or deep-fryer to 375 degrees.
Add chicken, small batches at a time, and fry 3 to 4
minutes or until golden crisp. (Do not overcook chicken). Remove chicken from
oil with slotted spoon and drain on paper towels; set aside.
Clean wok and heat 15 seconds over high heat. Add 1
tablespoon oil. Add ginger and garlic and stir-fry until fragrant; about 10
seconds. Add and stir-fry crushed chiles and green onions. Add rice wine and
stir 3 seconds.
Add Orange Sauce and bring to boil. Add cooked chicken,
stirring until well mixed.
Stir water into remaining 1 tablespoon cornstarch until
smooth and add to chicken. Heat until sauce is thickened. Stir in sesame oil and
orange zest if desired.
Serve over jasmine rice.
PAPPASITO'S POBLANO SOUP
4 tablespoons unsalted butter
1/2 cup all-purpose flour
2 cups whipping cream
3 cups whole milk
1/2 teaspoon instant chicken bouillon granules
1 tablespoon extra virgin olive oil
3/4 cup purple onion, finely diced
1 1/2 teaspoons chopped garlic
2/3 cup finely diced carrots
3/4 cup finely diced poblano pepper
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 pinch white pepper
3/4 cup finely diced red bell pepper
1 cup Monterey jack cheese, shredded
In a 4-quart stock pot, melt butter over medium heat. Whisk in flour and simmer,
whisking constantly until thickened to a roux. Whisk in cream, milk and chicken
bouillon and cook, stirring frequently or whisking, over medium-low heat until
Heat oil in large sauté pan over medium heat. Add onion and cook until soft,
about 3 minutes. Add garlic and carrots. Cook until tender, about 3 minutes,
Add poblanos and cook until tender, about 3 minutes. Add
vegetable mixture to milk mixture, stir to combine. Stir in salt and black,
white and cayenne peppers. Simmer over medium-low heat a few minutes. Add red
bell pepper. Simmer 15 or 20 minutes, stirring frequently.
Add cheese and stir until melted. Taste and adjust seasonings, if necessary.
Serve hot or refrigerate immediately. Reheat before serving.
KAHUNAVILLE'S CAJUN CHICKEN FETTUCINI
2 oz. olive oil
12 oz. boneless chicken breast
1 Tbsp. Cajun seasoning
1 tsp. minced garlic
1/2 cup sun dried tomatoes, steeped in water
1/4 cup red peppers cut in strips
1/4 cup green peppers cut in strips
1/4 yellow peppers cut in strips
1/2 cup of Spanish onions cut thin strips
1 cup mushrooms, washed and quartered
1/4 cup white wine
1/2 cup heavy cream
1 cup chicken broth
1 Tbsp. fresh basil leaf, chopped
1 Tbsp. fresh parsley, chopped
salt and white pepper
2 Tbsp. grated parmesan cheese
16 oz. of cooked linguini
4 ea. bread sticks
Heat medium sauté pan up, add olive oil and lightly brown chicken strips and
season with Cajun spice.
Add minced garlic, cut peppers, mushrooms, sun dried tomatoes
and onions and cook until vegetables are soft and onions translucent.
Add white wine, heavy cream and chicken stock and simmer for
2-3 minutes or until sauce thickens slightly. Season with salt and pepper and
add fresh herbs.
Add cooked and heated pasta and toss with parmesan cheese and
serve in large pasta bowls garnished with bread sticks and fresh grated parmesan
For more Restaurant Recipes visit
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