Antipasto salad

My family absolutely loves my take on the traditional antipasto salad. I always have to make large batches to last several days. The biggest benefit is that the portion that sits in the refrigerator longest tastes best after the flavours have been melding for days. 

Antipasto Salad

Ingredients:

        8 oz Tri-Colour Rotini

        1/2 c Vegetable Oil

        3 Tbs Red Wine Vinegar

        1 clove Garlic, minced

        1 tsp Basil

        1/8 tsp Red Pepper

        1 tsp Salt

        1/4 c Parmesan

        2 c Broccoli Florets

        1/4 lb Pepperoni, sliced

        10 Cherry Tomatoes, halved

        1/2 c Mozzarella, shredded

Directions:

1. Cook pasta until al dente, Drain
2. In large bowl, stir together oil, vinegar, garlic, basil, pepper and salt
3. Toss with warm macaroni to coat well.
4. Toss with Parmesan.
5. Cover and refrigerate 2 to 3 hours.
6. Add Broccoli, pepperoni and tomatoes; toss well. 
7. Sprinkle with mozzarella and serve.

Serves 6

Enjoy!

            Ingrid

Baked Penne with Beef.

The other day we were at the Cream Cheese Festival. While there I bought a cookbook with Philadelphia Cream Cheese recipes.  We weren't able to find any of the cooking creme called for in the recipe so I made a substitute. I also adjusted the amounts of each ingredient. My family loved this! 

Baked Penne with Beef

Ingredients:

        1 lb Penne, cooked

        2 lbs Ground Beef

        1/2 cup Onions, chopped

        1/2 cup Green Bell Pepper, chopped

        24 oz Pasta Sauce

        1 cup Mozzarella, shredded

        2 cups Cooking Creme

  

For Cooking Creme:

        8 oz Cream Cheese

        1/2 cup Beef Broth

        1 Tbs Italian Seasoning

        3 Tbs Parmesan, grated

Directions:

1. Preheat oven to 350.
2. Cook Penne, al dente.
3. Brown meat with onions and peppers.
4. Stir in spaghetti sauce, 3/4 cup cooking creme and 1/2 cup mozzarella.
5. Cook and stir 2 to 3 minutes or mozzarella is melted.
6. Add pasta, mix lightly.
7. Spoon into casserole dish.
8. Top with remaining cooking creme and mozzarella, and cover. 
9. Bake 15 minutes, uncover, and continue cooking 5 more minutes. 

Tip:  Italian Sausage can be used in place of Ground Beef.

Enjoy!

            Ingrid

Tracy's Crockpot Macaroni and Cheese

I first got this Macaroni and Cheese during a football game at my children's school. One of the mom's always brought some in, and it went fast. She was kind enough to give me the recipe as we were packing up. I've made it several times for my family and decided to share it here. 

Tracy's Crockpot Macaroni and Cheese

Ingredients:

        3 cups Dry Elbow Macaroni

        2 2/3 cups Half & Half

        15 oz Cheddar Cheese Soup

        3 Tbls Cold Cut Butter

        3 cups Cheese of your choice (I use 1 cup Gouda, 1 cup Gruyère and 1 cup Cheddar -               Kildery from Kerrygold could also be used as one of the choices)

Directions:

1. Mix Soup and Half & Half until smooth.
2. Add Cheese, Butter and Macaroni.
3. Cover, and cook on low 3 hours.

Serves 6.

Enjoy!

            Ingrid

Brown Sugar-Maple Glazed Thighs

A few years ago I shared a recipe for Maple-Glazed Chicken. The recipe is amazing, but I decided to tweak it one day. My family all agreed that they preferred my version of the recipe. Try both recipes and let me know in the comments which one you like best. This recipe is adapted for my large family.

Brown Sugar- Maple Glazed Thighs

Ingredients:

        9 Chicken Thighs

        Dash Salt

        Dash Pepper

        1 cup Real Maple Syrup (I use New York State syrup, it's the best!)

        1/2 cup Brown Sugar

        just<1/2 cup Mustard

        1 Tbls Garlic Powder

Directions:

1. Preheat Oven to 450°.
2. Put thighs in baking dish.
3. Sprinkle with Salt and Pepper.
4. Mix remaining ingredients thoroughly in small bowl.
5. Pour contents of bowl over thighs.
6. Brush to coat. 
7. Cook 55 minutes, basting occasionally. 

Enjoy!

            Ingrid

Spanish Rice

Lately I've been having some fun with recipes, instead of just cooking the same-old same-old. I've been making this recipe for Spanish Rice that everyone seems to enjoy. It's simple and my fussy eaters have been eating it with no encouragement.

Spanish Rice

Ingredients:

        1 cup Uncooked Rice

        1/4 cup Butter

        1 Medium Onion, thinly sliced

        1/4 Medium Green Pepper, diced

        2 cups Stewed Tomatoes, undrained

        1 tsp Salt

        Dash Pepper

        1 cup Water

Directions:

1. Heat butter in sauce pan.
2. Add onion, green pepper and rice.
3. Cook and stir over high heat until lightly browned.
4. Add tomatoes, water, salt, and pepper. Mix well.
5. Bring gently to a boil.
6. Cover tightly, lower heat.
7. Simmer gently for 30 minutes.

Serves: 4-6

Enjoy!

            Ingrid

Chocolate Overload Loaded Brownies

These are amazing! From Chocolate, Chocolate and More. As a chocoholic, I believe the more chocolate, the better.

Chocolate Overload Loaded Brownies

Ingredients:

• 1 box Brownie Mix 
• Ingredients called for on box
• 1-2 cups Chocolate Candy (I used Snickers, Milky Ways and Hershey's Kisses)
• 1/2 cup Chocolate Fudge Sauce
• Canned Chocolate Frosting (optional)

Directions:

1. Preheat oven according to box directions.
2. Grease bottom of your brownie pan (size will depend on your mix). I also like to line my pan with parchment paper.
3. Chop all candy into chunks.
4. Prepare brownie mix according to box directions.
5. Fold in chopped candy.
6. Spread as evenly into prepared pan as you can.
7. Lightly warm fudge sauce.
8. Using about 4-5 spoonfuls, drizzle across the top.
9. Use a toothpick or knife blade to swirl the fudge sauce into brownies but do not mix in.
10. Bake according to box directions.
11. Let cool completely before cutting and removing from pan. 

Tip: 

        For added decadence, place about 1/2 cup frosting in sauce pan and heat just until            frosting melts. Drizzle over brownies.

Enjoy!

            Ingrid

Grilled Cubed Steak Rollups

I don't normally like cube steak but one of my kids asked me to buy some.  I found this recipe on Amandas Cookin' and it was delicious!

Grilled Cube Steak Roll-Ups

Ingredients:

        6 pieces Cube Steak
        Marinade (recipe below)
        3 oz Cream Cheese, softened
        6 pieces Bacon (raw)
        1 sprig Fresh Parsley, minced, (stem too)

Marinade:

        1/2 cup Olive Oil
        1/4 cup Worcestershire Sauce
        6 Tbs Soy Sauce
        1/4 cup Garlic, minced
        1/2 medium Onion, chopped
        1 Tbs Pepper
        1 Tbs Dried Rosemary, crushed 
        3 Tbs Steak Seasoning
        3 Tbs A1 Steak Sauce

Directions:

For the Marinade:

1. Put all ingredients into a blender and puree.
2. Pour over meat in a glass dish or gallon zipper bag and place in the refrigerator 2-24 hours. 
3. Can be marinated up to three days for tough cuts of meat.

For the Roll Ups: 

1. Marinate steaks in the refrigerator for a minimum of 2 hours, up to 24. 
2. Preheat your grill on high with the lid closed. 
3. Remove the steaks from the refrigerator and take them out of the marinade.
4. Place them on paper towels to drain. 
5. Warm the softened cream cheese in the microwave for a few seconds. You want the cream cheese to be very soft, similar to a runny cake frosting. 
6. Combine the cream cheese with the minced parsley. 
7. Spread thin layer of cream cheese over one side of steak.
8. Beginning with short end roll up the steak.
9. Spirally wrap a piece of bacon around steak and secure with one or two toothpicks. 
10. Turn the burners on your grill down to medium and grill roll ups on one side for several minutes to sear the meat.
11. Turn and sear the other side. 
12. Turn the heat down to low and continue to grill with the lid closed and turn every five minutes until done. 

Enjoy!

            Ingrid

Creamy Tuna Noodle Casserole

I took a while to find a Tuna Casserole recipe that was something that everyone agrees on. well, here it is. This recipe has just the right amoint of moistness and it's so full of flavour. 

Creamy Tuna Noodle Casserole

Ingredients:

        1 bag Egg Noodles

        1/2 bag Frozen Peas

        1 can Cream of Mushroom Soup

        1 cup Sour Cream

        3/4 cups Parmesan

        1/3 cups Milk

        1/4 tsp Salt

        1/4 tsp Garlic Powder

        1/4 tsp Onion Powder

        2 cans Tuna

Topping:

        1 cup Bread Crumbs

        2 Tbs Butter, melted

Directions:

1. Preheat oven to 350.
2. Cook noodles according to directions for al dente.
3. Add peas during the last minute; drain.
4. Meanwhile in a large bowl combine soup, sour cream, parmesan, milk, salt, garlic powder. onion powder, tuna; stir together.
5. Add noodles and peas; toss to combine.
6. Transfer to a greased casserole dish coated with cooking spray.
7. In a small bowl toss bread crumbs with melted butter; sprinkle over top.
8. Bake uncovered 25 - 30 minutes, or until bubbly.

Serves: 4

Enjoy!

            Ingrid

Fastnachts

I had so many wonderful memories as a childhood with my folks. They made certain I always remembered them with fondness. One of my favourite memories was coming home from school on Shrove Tuesday to my Mom making these delicious donuts from her native Germany. She explained to me that fastnacht was made on Fastnacht (the night of fast0 in order to use up lard and flour prior to Lent. I don't think they lasted much past dinner, but then I don't think she made as many as I do.  

I only brought this tradition back to my family in the last few years and they look forward to it every year now. This time I was lucky to have my children home from school because of unused snow days so I could put them to work helping me knead, powder, deep-fry - wherever I needed the help in the hours long process.  

It was worth the time!

Fastnacht

Ingredients:

        2 1/2 cups Milk

        1/2 cup Shortening

        2 tsp Salt

        1/4 cup Warm Water, for proofing yeast (110 degrees)

        2 packets Active Dry Yeast

        9-10 cups Flour, sifted

        1 1/2 cup Sugar

        1/2 tsp Nutmeg

        6 Eggs, beaten

        2 quarts Vegetable Oil, for frying

        Powdered Sugar to dredge

Directions:

1. Scald the milk, add shortening and salt.
2. Cool milk until it is lukewarm.
3. In a small bowl, proof the yeast by adding the warm water to the yeast. 
4. Let stand 10 minutes.
5. Add yeast to milk mixture. Stir.
6. Gradually add 5 1/3 cups sifted flour, beating batter thoroughly.
7. Put in warm place and allow to stand until full of bubbles.
8. Mix sugar with nutmeg and combine with beaten eggs.
9. Stir into first mixture and remaining 3 2/3 - 4 2/3 cup flour.
10. Knead well, cover and let rise in a warm place for about 1 hour. 
11. Turn out lightly onto floured board and roll 3/4 inch thick.
12. Cut with a doughnut cutter or biscuit cutter, shaping into ball or make into twists.
13. Cover with a thin cloth and let rise on board until top is springy to touch of finger.
14. Drop into hot fat (375) with the raised side down, so the top side will rise while under side cooks. 
15. Drain on absorbent paper. 
16. Toss in confectioners sugar while still warm.

Yields 6 dozen.

Enjoy!

            Ingrid

Asian-Influenced Pork Loin

My family loves pork tenderloin. but so many times it ends up drier than I like inside.  They don't complain, but I just am not pleased. This recipe, that I found on Taste of Home website, turned out so juicy and tender. As usual, I tweaked the recipe to suit what I have on-hand. 

Asia-Influenced Pork Tenderloin

Ingredients:

        1 boneless whole Pork Tenderloin (3-4 pounds)
        1/2 tsp Sea Salt
        1/2 tsp Ground Pepper
        1/2 tsp Garlic Powder
        1 Tbs Butter
        1 med Onion, finely chopped
        1/2 cup Ketchup (I used homemade - recipe below)
        1/2 cup Light Corn Syrup
        1 Tbs Hoisin Sauce
        1 1/2 tsp Chinese-Style Mustard
        1 tsp Oyster Sauce
        1/2 tsp Garlic Powder
        1/4 tsp Ground Ginger
        1/4 tsp Sweet & Spicy Saigon Seasoning

Directions:

1. Sprinkle pork roast with salt, pepper and garlic powder.
2. Place in a shallow roasting pan.
3. Bake, uncovered, in a 350 oven° for  50 minutes.
4. Meanwhile, in a saucepan, saute onion in butter until tender.
5. Stir in the remaining ingredients.
6. Bring to a boil.
7. Reduce heat; simmer, uncovered, 20 minutes, stirring often. 
8. Brush sauce over pork.
9. Bake 10-15 minutes longer, or until thermometer reads 145°.
10. Let stand for 10 minutes before slicing. 

Homemade Ketchup

Ingredients:   

        1 cup Tomato Sauce (I was out, so I made some from scratch) 
        1/4 cup Granulated Sugar
        3 Tbs Apple Cider Vinegar
        1/2 tsp Salt
        pinch Ground Cloves

Directions:

1. Mix all ingredients until well combined.

                           

Tomato Sauce Sustitute

Ingredients:

        1 part Tomato Paste
        1 part Water

Directions:

1. Mix well.

Enjoy!

            Ingrid

Chicken in Sour Cream, and Homemade Cream of Mushroom Soup

I have to admit that my favourite piece of chicken is the thigh. It has so much more flavour than the breast. And lots more meat than the drumstick.  I love using the Maple-Glazed Chicken recipe, but variety is good too. I found an interesting recipe over at AllRecipes and decided to tweak it a little bit.  First of all, I have no Cream of Mushroom Soup and couldn't find a substitute recipe (see bottom). So I came up with this one that was a complete hit.

Chicken in Sour Cream

Ingredients:

        8 chicken thighs
        1 Tbs Vegetable Oil
        1 pinch Ground Black Pepper
        1 pinch Salt
        1 pinch Paprika
        Homemade Cream of Mushroom Soup
        1 (1 oz) pkg Dry Onion Soup Mix
        1 cup Sour Cream
        1 Tbs Lemon Juice
        1 tsp Dried Dill Weed

Directions:

1. Place chicken in a 9 x 13 inch greased baking dish. 
2. Sprinkle with salt, pepper, and paprika to taste.
3. Combine mushroom soup, onion soup mix, sour cream, lemon juice, and dill weed.
4. Pour over chicken.
5. Bake at 400 degrees F (175 degrees C) for one hour, or until chicken is tender and sauce is brown.

Homemade Cream of Mushroom Soup

Ingredients:

        Butter  (I used unsalted) 

        Mushrooms, chopped

        Garlic

        Flour

        1 cup Milk

Directions:

1. Melt Butter.
2. Add chopped Mushrooms.
3. Saute until slightly brown
4. Add chopped Garlic, Flour, 1 cup Milk
5. Heat to a nice roux.

Enjoy!

            Ingrid