Italian cookies

Yum! Yum! Yum! These are some of my favorite cookies. We usually only make them around Christmas, but sometimes it's just nice with a good cup of coffee.

6 eggs
5 cups all-purpose flour
2 cups confectioners' sugar
2 tbsp plus 1-1/2 tsp baking powder
1 cup shortening
3 tsp almond extract
1-1/2 tsp lemon extract
GLAZE:
3-3/4 cups confectioners' sugar
1/2 cup warm milk
1 tsp almond extract
1 tsp vanilla extract
Colored sprinkles

Using a heavy-duty mixer, beat eggs on high speed until light and foamy, about 5 minutes; set aside. In a large bowl, combine the flour, confectioners' sugar and baking powder; on low speed, gradually beat in shortening and extracts until mixture resembles fine crumbs. Gradually add beaten eggs (dough will be stiff).
Roll dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-14 minutes (tops of the cookies will not brown, but bottoms should brown slightly).
Meanwhile, in a small bowl, combine the confectioners' sugar, milk and extracts until smooth. As soon as cookies are removed from the oven, quickly dip two or three at a time into glaze. Remove with a slotted spoon or tongs; place on wire racks to drain. Immediately top with sprinkles. Let dry for 24 hours before storing in airtight containers.

Turkey stuffed shells

These pasta shells are so yummy!! I love to make these as often as I can. If your shells start to break when filling them, feel free to just let it be a casserole. Ha! It's still just as good!

16 Oz jumbo pasta shells
1 lb lean ground turkey breast
1/2 cup liquid egg substitute
2/3 cup chopped onion
1 clove garlic, minced
3/4 tsp dried oregano
3/4 tsp salt
1/4 tsp ground black pepper
1 1/2 cups ( 6 ounces) shredded part-skim mozzarella cheese
1/2 cup chopped fresh spinach
1 jar (26 ounces) marinara sauce
1/4 cup grated Parmesan cheese
Directions

1.Preheat the oven to 350°F. Coat a 13" x 9" baking dish with cooking spray.
2.In a large pot of boiling salted water, cook the pasta for 8 minutes, drain, and set aside.
3.In a large skillet over medium-high heat, cook the turkey for 5 to 10 minutes, or until no longer pink, breaking it up with the back of a spoon. Set aside.
4.In a large bowl, combine the egg substitute, onion, garlic, oregano, salt, pepper, and 1/2 cup of the mozzarella and mix well. Add the cooked turkey and spinach and mix well.
5.Spread the bottom of the prepared baking dish with a layer of marinara sauce. Fill the shells with equal portions of the turkey mixture, arranging them in the baking dish as you go. When all the shells are filled, cover with the remaining marinara sauce and mozzarella. Sprinkle the Parmesan cheese on top.
6.Bake, covered, for 45 minutes, then uncover and bake for 15 minutes longer. Let stand for 5 to 10 minutes before serving.

Warm German Potato Salad

This dish is so good on chilly nights!

9 medium potatoes
1-1/2 lbs smoked sausage or fully cooked bratwurst links
6 bacon strips
3/4 cup chopped onion
2 tbsp all-purpose flour
1 tsp salt
1/2 tsp celery seed
1/8 tsp pepper
1/4 cup sugar
1-1/3 cups water
2/3 cup cider vinegar

In a saucepan, cook potatoes in boiling salted water until tender.
Meanwhile, cut sausage into 1/2-in. slices; saute in a skillet until browned. Drain and place in a large bowl. Drain potatoes; peel and cut into 3/4-in. cubes. Add sausage; keep warm.
Cook bacon until crisp; crumble and set aside. Drain all but 3 tablespoons of drippings; saute onion in drippings until tender. Stir in the flour, salt, celery seed and pepper; blend well. Add sugar, water and vinegar; bring to a boil. Boil for 2 minutes.
Pour over potato mixture and stir gently to coat. Sprinkle with bacon. Serve warm.

Chicken & Sausage Jambalaya

I'll admit, I'm a total baby when it comes to spicy foods. I run for the water, panting with tears in my eyes. It doesn't make much sense that I should be so intrigued by Cajun food, but I am. I stumbled across this recipe from Uncle Ben's rice & wow, it's sooooooo good & without the major kick. Enjoy!

1 whole chicken breast boneless, skinless and diced
1 lb. Cajun sausage or Andouille sausage cut into 1/2-inch slices
3 stalk celery chopped
1/2 tsp. pepper
2 cups chicken broth
1 cup beef broth
1/2 tsp. paprika
2 Tbsp. Worcestershire Sauce
1 bay leaf
2 cloves garlic minced
1 1/2 cups Rice
1 medium onion chopped


1. Combine rice, sausage, celery, onion, garlic, beef and chicken broth, bay leaf, pepper, paprika and Worcestershire sauce in large skillet or Dutch oven.
2. Bring to a boil. Reduce heat. Cover and simmer 20 minutes.
3. Add chicken, cover and simmer until chicken is cooked through and liquid is absorbed, about 10 minutes.

Baked Chicken Lasagna Rolls

Sorry all. I know it's been a while since I've posted anything. Things have just been a little hectic here. I should be putting some more stuff up soon though.
This is a recipe from Frigo cheese. Of course use whichever one you prefer. I love this recipe & it makes a great lunch to take to work.

2 cups Frigo® Part Skim Ricotta cheese
1-1/4 cup Frigo® Mozzarella Part Skim cheese, shredded
1/4 cup Frigo® Parmesan cheese, shredded
1 egg
1 teaspoon garlic powder
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups shredded baked chicken breasts
8 cooked lasagna noodles
1-1/2 cup tomato sauce


Preheat oven to 375°
Mix first eight ingredients, reserving 1/4 cup of Mozzarella for baking, set aside.
Lay a large piece of plastic wrap on countertop. Lay noodles flat atop plastic wrap, top each noodle with a layer of Ricotta mixture and 1/4 cup chicken.
Starting at one end, roll one noodle at a time.
Fill the bottom of a baking dish with 1/2 cup of tomato sauce.
Lay rolls seam-side down, cover with remaining tomato sauce, and sprinkle with 1/4 cup Mozzarella cheese. Bake at 375° for 20 minutes.

Dijon baked chicken

I get really tired of just plain baked chicken so I wanted to try something a little different. I honestly don't have measurements. It's really all what you want for taste. I like a lot of flavor so I tend to get heavy handed with my seasonings.

Chicken drumsticks
Grey Poupon Dijon mustard
Minced garlic
Olive oil
Lemon juice
Oregano
Mrs dash garlic & herb

Preheat oven to 375 degrees. Place your drumsticks in an oven safe pan. Put a little garlic, Dijon mustard, olive oil & lemon juice on the chicken. Brush it on the chicken to be sure it's well coated. Sprinkle Mrs Dash garlic & herb & oregano on top of chicken. Bake for 45 minutes or until juices run clear.

Hold the tuna

Ok so I'm the 1st to admit just how much I love the convenience of Gerber foods. I love that I can just pull it out of the microwave & it's done!
They sure are crazy expensive though. So I decided I'd start making him his own food since he's mostly eating what we are.
We've given him things like beef stew, rice & beans, baked ziti & he loved them all. I made tuna pasta one day & let him try it without the onion. He enjoyed it so I made a special bowl for him. Next day he was screaming trying to eat it.
I let him eat the pasta part & took out the tuna. Every time he got a little piece of tuna he'd yell out. Haha Guess that means he doesn't like tuna!

Lemon Cake

This is a Paula Deen recipe that I just adore! Notice all the butter. Butter does make everything taste better! I
haven't made this cake in a while but I do very much love this recipe. It's so good, you'll want the cake as much as the delicious frosting!

Cake:
1 cup (2 sticks) butter, at room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour
1 cup milk
1 teaspoon pure vanilla extract
Lemon wedge, for garnish
Mint sprig, for garnish
Frosting:
1 1/2 cups sugar
1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
1/8 teaspoon salt
1/3 cup water
2 egg whites
1 1/2 teaspoons pure vanilla extract
Filling:
8 egg yolks
1 1/2 cups sugar
1/4 cup (1/2 stick) butter
3 lemons, zest grated and juiced
Directions
Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.
To make the cake: Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4-inches above counter, then dropping flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until golden brown. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely.
To make the frosting: Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla.
To make the filling: Place the ingredients in the double boiler over boiling water. Don't let top pan touch the water. Cook and stir until mixture begins to gel or thicken. Remove from heat and allow to cool.
To assemble, add 1 tablespoon of filling to the cake pedestal. Run hands along the side of the cake to remove excess crumbs. Place the cake layers on the pedestal, spreading filling between the layers and on top. Spread the sides and top of the cake with the remaining filling. Frost top and sides of cake with frosting. Garnish with a lemon wedge and a sprig of mint

Mississippi Mud Cake

What can I say about this cake? This may be my favorite cake so far. It is just so delicious and easy to make. It's great to take to a party or just make for yourself. Shhh. I won't tell.


1 Cup butter
1 (4oz.) semisweet chocolate  baking bar, chopped
2 Cup sugar
1 1/2 Cup flour
1/2 Cup unsweetened cocoa
4 eggs
1 tsp vanilla
3/4 tsp salt
1 (10.5 oz.) bag miniature marshmallows
1 Cup chopped pecans, optional
Preheat oven to 350.   Combine butter and semisweet chocolate into a microwave safe bowl and heat at high for 1 minute or until melted and smooth.  Stir at 30 second intervals.
Add sugar, flour, cocoa, eggs, vanilla and salt into chocolate mixture.  Pour batter into a greased 15 x 10 x 1 inch jelly roll pan.
Bake at 350 degrees for 20 minutes.  Remove from oven and sprinkle with marshmallows.  Bake for an additional 8-10 minutes of until marshmallows begin to brown.  Remove from oven and drizzle warm cake with chocolate frosting (see below)

Chocolate Frosting
1/2 Cup butter
1/3  Cup milk
1/4 Cup unsweetened cocoa
1 -16 oz. package powdered sugar
1 tsp vanilla
Melt butter in pan over medium heat.  Add in milk and cocoa, and bring mixture to a boil.  Stir constantly.  Remove from heat.  Add in powdered sugar and stir until smooth.  Add vanilla.  Use immediately.  If you need to thin it out add a little milk.  Sprinkle with chopped nuts

Chocolate Raspberry Cake

3 cups sugar
2 3/4 cups all-purpose flour
1 cup baking cocoa
2 tsp baking soda
1 1/2 tsp salt
3/4 tsp baking powder
1 1/4 cups buttermilk
3/4 cup canola oil
3 tsp vanilla extract
3 eggs
1-1/2 cups strong brewed coffee, room temperature

FILLING:
3 tbsp all-purpose flour
6 tbsp milk
6 tbsp shortening
3 tbsp butter, softened
3 cups confectioners' sugar
2 tbsp raspberry liqueur
1/4 tsp salt
2 drops red food coloring, optional
4 tbsp seedless raspberry jam, melted

FROSTING:
1 package (8 ounces) cold cream cheese
1/3 cup butter, softened
1/2 cup baking cocoa
1 tbsp raspberry liqueur
4 cups confectioners' sugar

Line three greased 9-in. round baking pans with waxed paper and grease paper; set aside. In a large bowl, combine the first six ingredients. Combine the buttermilk, oil and vanilla; add to the dry ingredients. Add eggs, one at a time, beating well after each addition; beat for 2 minutes. Gradually add coffee (batter will be thin).
Pour batter into prepared pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For filling, in a small saucepan, whisk together flour and milk until smooth. Cook over medium heat for 1 minute or until thickened, stirring constantly. Remove from the heat and let stand until cool.
In a large bowl, cream shortening and butter until light and fluffy. Gradually add confectioners’ sugar and mix well. Gradually add cooled milk mixture; beat for 4 minutes or until light and fluffy. Beat in liqueur, salt and food coloring if desired.
Level tops of cakes if necessary. Place one layer on a serving plate; spread with about 2 tablespoons jam. Place remaining layers on waxed paper; spread one of the remaining layers with remaining jam. Let stand for 30 minutes.
Spread 1/2 cup filling over cake on the plate to within 1/4 in. of edges. Top with jam-covered cake, then spread with remaining filling. Top with remaining cake layer.
In a large bowl, beat cream cheese and butter until smooth. Add beat in cocoa and liqueur. Gradually beat in confectioners’ sugar until light and fluffy. Frost top and sides of cake. Store in the refrigerator.

Pesto stuffed pork chops

3 tbsp crumbled feta cheese
2 tbsp refrigerated basil pesto
1 tbsp pine nuts, toasted
4 pork loin chops or boneless pork loin chops, cut 1-1/4 inches thick
1 tsp freshly ground black pepper
1 tsp dried oregano, crushed
2 cloves garlic, minced
1/4 tsp crushed red pepper
1/4 tsp dried thyme, crushed
1 tbsp balsamic vinegar


For filling, in a small bowl stir together feta cheese, pesto, and pine nuts. Set aside.
Trim fat from meat. Make a pocket in each chop by cutting horizontally from the fat side almost to the bone or the opposite side. Divide filling among pockets in chops. If necessary, secure the opening with a wooden toothpick.
For rub, in a small bowl combine black pepper, oregano, garlic, red pepper, and thyme. Rub evenly onto all sides of meat. Place chops on a rack in a shallow roasting pan. Bake in a 375 degree F oven for 35 to 45 minutes or until done (160 degrees F) and juices run clear. Brush vinegar onto chops the last 5 minutes of baking. Before serving, discard toothpicks.
I like to make mashed potatoes with these & add some pesto to them.

Lions, tigers & bears, oh my!

Ash got his 1st trip to the zoo yesterday. I wasn't sure how he would react to the animals, but he barely noticed a lot of them!
It was such a chilly day, but I prefer that over the heat anyway. We just got bundled up Ash really well.
We walked around visiting each animal, but Ash was so much more interested in the people & plants.



There were a few he noticed & he would stare at them trying to figure it out. Since it was so chilly a lot of the animals weren't out so Ash didn't get to see a lot of the monkeys or the elephant.

He was pretty intrigued about the rhino. He really enjoyed watching the coy fish & swan eat. He really got excited for the penguins though. Ha! He was looking at the water then slowly his eyes lifted & spotted them. He let out a squeak & started clapping his hands in excitement with a huge smile on his face.
We stopped to give Ash some lunch & he was ready to go again. We knew he'd never go back in the stroller! He's a big boy now so he wanted to walk. I watched in amazement as he walked the entire length of the zoo back & at a good pace too!
I'm so glad we got a membership so we can take him back again soon.

Onion rye rolls

I love rye bread on any day, but with onions? Oh my, just the smell of these baking alone make your mouth water.

2 tbsp caraway seeds
1-1/2 cups Dark rye flour
2 tbsp Sugar
2 tsp Salt
1 tbsp Active dry yeast
1/2 cup Warm Water (110 - 115 degrees F)
1 cup Milk (room temperature)
2 tb Olive oil
3/4 cup Finely Chopped Onion
2-1/2 cups Unbleached white flour

In a large bowl measure 1-1/2 cups of rye flour and 1/2 cup of white flour; add the sugar, salt, and yeast, stir to blend. Pour in the milk, hot water and oil. Draw in the flour to make a thick batter and add the chopped onion and caraway seeds. Start adding the remaining white flour 1/2 cup at a time to make a mass that can be lifted from the bowl.
Turn the dough onto a floured work surface and knead aggressively with a push-turn-fold rhythm, about 8-10 minutes, adding sprinkles of flour as needed if dough is too sticky.
Place dough in a greased bowl, turn to coat, cover and set aside in a warm place until doubled in volume (approximately 1-1/2 hours).
Punch down dough and lift to the floured work surface. Allow the dough to relax for 5 minutes. Then form into desired shapes – loaves or rolls, etc. Cover and allow the dough to double in volume.
Preheat oven to 375°F and bake for about 45 minutes or until a light, golden brown crust forms. Test for doneness by rapping knuckles on loaf – should sound hollow.

Rainbow cookies

I grew up in New Jersey really close to NYC so wonderful cookies & pastries were always available. Now that I live in Texas, I can't get them at all. These are one of my fav cookies so I had to learn to make them myself. Yum!

8 oz pre made almond filling
1 cup sugar
4 eggs
1 1/2 cups butter
1 tsp almond extract
2 cups flour
Green food coloring
Red food coloring
12 oz seedless raspberry preserves
4 oz semi sweet chocolate
2 tbsp milk

In a bowl mix almond filling, sugar & eggs until smooth. Add the butter & almond extract & mix again. Add the flour & mix until smooth. Divide the dough into 3 equal parts. Set one portion aside. Add the green food coloring to one portion & mix until consistent; repeat with red color for 3rd portion.
Grease bottom & sides of three 9x12 pans. Pour one color into each pan. Bake for 15 minutes in preheated 350 degree oven. Take out & let cool.
Invert the pan with green cake out onto aluminum foil lined cookie sheet. Spread 3 tbsp of preserves on the layer. Place yellow layer on green layer. Put preserves on that layer followed by red cake. Do not put preserves on red layer. Place aluminum foil on top layer & place a heavy book on the foil. Refrigerate overnight.
The next day, place the chocolate & milk in saucepan over low heat & stir until smooth. Spread chocolate over top layer. Let cool in fridge for at least an hour before cutting into 1 inch squares.