Pumpkin Custard For The New Year 2010

Here's a quick and simple recipe for you to try as 2009 draws to a close. It is Pumpkin Custard and really really good!

INGREDIENTS:

1 15-ounce can of Libby's Pumpkin
1 Cup evaporated milk (low fat)
1/2 teaspoon of salt (sea salt is best for you)
1/2 cup of Sugar( you can use Splenda if you'd prefer to have all of the Aspertame poison in your system) 1/4 cup.
1 teaspoon of cinnamon seasoning
1/2 teaspoon of ginger seasoning
1/4 teaspoon of cloves
2 egg whites.

PREPARATION:

Mix the above ingredients together and spoon into muffin tin holders. Bake at 350 degrees for 15-20 minutes or until a knife comes out clean.

HAPPY NEW YEAR From
Steve and Kim

White Chicken Chili

Here comes the cold weather. What will you do, what will you do? Personally I find that cooking takes my mind off of the cold weather outside and helps me get rid of some of the stress that is always involved in fighting the weather. So, with that in mind, I'm going to give you one of my favorite winter-time recipes, White Chicken Chili.

INGREDIENTS:
4 Chicken breasts, cooked and cubed.
1 48-ounce jar of Great Northern Beans (some stores sell low sodium beans.)
1 15-ounce can of low sodium chicken broth.
1 16 ounce jar of medium salsa.
2 teaspoons of cumin.
1 teaspoon of chili powder.
2-3 cups of lite Mozzarella cheese.

PREPARATION:
Mix all of the ingredients except the cheese, simmer several hours on low in your favorite crockpot. Prior to serving, stir in the cheese until it melts.

Now sit back and enjoy the winter as it should be... nice and warm.
Let us know what you think. We always enjoy hearing from our readers.

Steve and Kim.

Here's another one of my favorite dishes for you to try.

Heather’s Homemade Chili

1 c Chunky Salsa
¼ c diced green chiles (optional!)
1 can kidney beans (washed/drained)
1 can black beans (washed/drained)
1 can diced tomatoes, undrained
1 lb Lean Ground Beef (93/7)
½ c each, chopped – yellow onion, green pepper, red pepper (celery and/or carrots optional)
1 tbsp Olive Oil
Chili powder, salt, pepper to taste

Heat oil in a large skillet and sauté all vegetables until tender. Add ground beef, chili powder, salt, and pepper.

In a large pot, combine meat and vegetables, and remaining ingredients. Bring to a boil, and let simmer for 25-30 minutes. Add additional seasonings to taste (optional – cumin, oregano, roasted red pepper flakes).

Serve topped with a sprinkle of cheddar cheese, and/or with a side of freshly baked cornbread. Enjoy!

What recipe do you associate with Fall? How do you take your chili?

ONLY COOK ONCE A MONTH YOU SAY?

If you're a busy person like most everyone is, you're going to love this tactic for cooking only once a month. True that one day will be a busy one but you'll love the results you get from it.

Take a good look at this plan and see what you think.

Just CLICK HERE for your complete explanation of this wonderful product.

MEXICAN SWEET CORN

You're going to love this even if you avoid sweet corn due to the mess of eating it. I tried it out two days ago and loved it. I'm sure you will also.

INGREDIENTS:

Several ears of fresh sweet corn.
Mayonase
Salt
Pepper
Parmasian Cheese, grated.

PREPARATION:

Clean the ears of corn. Take a spatula and smother the corn with mayonase. Sprinkle on a big portion of the cheese, salt, pepper and anything else you think would taste good to you.

Wrap the corn in aluminum foil. Place the corn in a pre-heated oven at 350 degrees. Allow to cook for 30 minutes.
Remove from the oven and enjoy!

Happy eating.
Steve and Kim.

Scotch-A-Roos

Taste So Good Your Tongue Will Slap Your Brains Out!

Simply the best Rice-Krispy treat ever!

INDGREDIENTS:

1 Cup Corn Syrup
1 cup Sugar
1 1/2 Cup Peanut Butter
8 1/2 Cups Rice Krispies
1 Package of chocolate chips.

PREPARTATION:

Heat the corn syrup and sugar in the microwave until it boils. Remove from the microwave and add the peanut butter to the mixture.

Prepare the rice krispies as directed on the box. Press firmly into a 10 x 15 pan and pour the mixture over the top.

Now, melt the chocolate chips and pour over the entire contents in the pan. ** You can use butterscotch or peanut butter chips if you'd like but then that certainly wouldn't cure your yearning for chocolate now would it.

Get a little fancy like in this picture. Pack em', stack em' and enjoy!

HAPPY EATING
Steve and Kim

Banana and White Chocolate Ice Cream

Make your own ice cream by following these easy step-by-step instructions. You're going to love it!


Banana and White Chocolate Ice Cream

Makes 5 cups
3 cups whipping cream, divided1 cup half−and−half
3/4 cup granulated sugar4 large eggs
8 ounces white chocolate, melted
1 1/2 pound (about 4) very ripe bananas3 tablespoons fresh lemon juice
Bring 1 cup cream, half−and−half and sugar to simmer in heavy medium saucepan, stirring occasionally. Whisk yolks in medium bowl. Whisk in hot cream mixture. Return mix to saucepan and stir over medium low heat until custard thickens and coats spoon (about 5 minutes); do not boil.
Strain into large bowl. Add white chocolate; whisk until well blended. Mix in remaining 2 cups cream.Refrigerate until cold.
Peel and slice bananas. Puree bananas with lemon juice. Mix puree into custard. Transfer custard to ice cream maker and process according to manufacturer's instructions.

SOUR CREAM COFFEE CAKE

I guarantee you've never tasted anything as good as this. It's the Best You'll Ever Eat!

INGREDIENTS:

1/2 lb butter
2 C sugar
2 eggs
1/2 tsp. vanilla
1 3/4 C sifted cake flour
1 1/2 tsp. cinnamon
1 tsp. baking powder
1 C sour cream
1/4 tsp. salt
1/2 C chopped nut (walnut or pecans)
2 TBLS dark brown sugar

PREPARATION:

Preheat oven to 350*
Generously butter a 10 inch tube pan.
In a large mixing bowl cream together butter and sugar. Add eggs one at a time beating well after each addition. Then add vanilla and sour cream. Sift together cake flour, baking powder and salt. Stir into sour cream mixture.

Combine nuts, brown sugar and cinnamon. Spoon half of batter into prepared tube pan. Sprinkle with half of the nut mixture. Cover with the rest of the batter and then remainder of the nut mixture.

Bake 1 hour. Cool in pan on rack. When completely cool, carefully remove cake from pan so that it can be displayed, topping end up, on cake plate.

Dip Your Lips Into This Taste Delight Today.
Steve and Kim

Breakfast Bologna In A Bowl

When I was young my family would go on small camping trips. I don't remember much about the campsites or where we went but I do remember the fantastic smells of food cooking over the small two-burner Coleman stove. Here is one of my favorites that I still make today. I think you'll enjoy it. Simple, fast and delicious is all I'll say about it. Give it a try tomorrow morning. Your kids will even love this one.

INGREDIENTS:
1 package of sliced bologna. Thin sliced works best.
2 eggs.
1 cup of shredded potatoes.
Shredded cheese of your choice.
Salt, Pepper as seasoning.
1 Naval orange sliced.

PREPARATION:
In a frying pan (preferably iron skillet) drizzle a small amount of butter, Pam or olive oil.
Place a slice of bologna onto the hot pan being sure that it heats evenly. You would normally slice into one side of the meat to keep it from curling but don't do that. You want it to curl up at the edges forming a small cup.
While this is frying take another pan and scramble the eggs. I prefer to mix the cheese into the eggs while they're cooking but if you prefer you can just add it to the top after the eggs have cooked.
Once the meat is fried and curled place the scrambled eggs in the small cup that has been formed.

While all of the cooking was going on you should also have been frying your shredded potatoes to a nice browned consistency. Serve these along with your fried bologna bowl along with a slice of fresh Naval Orange.

And to drink along with this tasty meal... perhaps a tall glass of frosty orange juice or a nice hot cup of coffee.

Good Morning To You!
Steve and Kim

Deep Fried Mac and Cheese

I've always wondered if this could be done but never had the courage to try it. I certainly will now! Just watch as one of my favorite people on earth, Paula Dean, prepared deep fried Mac and Cheese. It looks Soooo good!

Corn Pudding

I found this unique recipe on Hulu.com. It looks delicious and I can't wait to give it a try. But, until then, I thought I'd share it with you. If you make it before I do be sure to let me know what you think of it.

Steve

Talapia-Baked

One of my favorite fish dishes is Talapia.  It can take on the taste of most anything you cook it with such as lemon, dill etc.  Here is a favorite of mine cooked with lemon and dill and then baked to a flakey perfection.

INGREDIENTS:

4-6 fillets of Talapia

a pinch of dill

zest or juice from a fresh lemon

PREPARATION:

Place the fish on a pan.

Sprinkle a generous portion of dill and fresh lemon juice or zest of lemon onto the fish

Bake in the oven at 350 degrees for about 30 minutes or until the fish breaks apart when cut with a fork.  Should be flakey and tender.

Serve with a side dish of rice, peas or any other vegetable of your choice.

Steve and Kim

Eggs-actly What The Cook Ordered

I was baking a cake the other day and found that I was one egg short of what the recipe called for. Did I panic?... NO. And why would that be you might ask... Because I remembered this little secret:

When you find that you're going to be short one egg for your cooking purposes just add a couple of tablespoons of real mayonnaise. It works the same as an egg and nobody will ever know the difference.

Now how is that for a great little trick in your kitchen.

Glad We Could Help
Steve and Kim

Mama Joyce's Country Gravy

This is probably the best gravy for pouring over your morning biscuits that I've ever had. Thanks to Mama Joyce for this special treat!

INGREDIENTS:

1 pound of sausage (Bob Evans Mild or Spicy)

1 stick of margarin

5 tablespoons of flour

4 cups milk

2 teaspoons of ground sage

1/4 teaspoon basil

1/2 teaspoon salt

Just a "Smidge" of ground red pepper

1/8 teaspoon black pepper

Biscuits of your choice. (We like the Grands-style)

PREPARATION:

Brown and crumble the sausage. Remove from the pan.

In the pan add 1 stick of butter and brown it for 2-3 minutes being careful not to burn it.

Remove from the heat and slowly stir in the flour while whisking. Add the remaining ingredients also while whisking.

There you have it. It's delicious and we're sure you'll never make it any other way.

Good Morning Sunshine!

Steve and Kim

BAG-IT! COOK YOUR OMELET IN A BAG

When was the last time you had people begging you for an omelet and they all wanted it at the same time? Pretty frustrating wasn't it? Well, here's the cure for that immediate need to cook everything at once for your breakfast guests. Omelet In A Bag. It's fun, easy and everyone will get their food at the same time, guaranteed.

Oh, one more thing... Did I mention that you're not even going to have to get out the frying pan for this delicious meal? Nope, no frying pan here. Just a large pan in which you can boil water. You can boil water, right?


INGREDIENTS:
2 Eggs per person.
Sausage, Ham, Vegetables of your choice, cheese, green pepper, tomato, hash browns or anything else you'd enjoy in your omelet.

PREPARATION:

Crack open two eggs and place them into a plastic bag that will seal securely (Zip Lock is best).
Shake the bag to combine them.
Have your guests add their favorite ingredients to the bag... kind of like a buffet-setting.
Shake the bag again to combine all of the added ingredients.
Get out all of the air in the bag and seal it tightly.
Bring a pot of water to a boil.
Place all of your special bagged omelets into the boiling water and boil for EXACTLY 13 minutes. With a large enough pot you should be able to prepare six (6) omelets at the same time. Best yet... NO CLEAN UP of a sticky frying pan.
Once cooked remove from the water... careful it's very hot. Open the bags and poor the fully cooked omelet onto a plate.
Serve with a little bit of fresh fruit and enjoy this delicious, easy to make meal.
Collect smiles and complements for your meal. Tell everyone that it is now their turn to cook!

HAPPY EATING!
Steve and Kim

SAUSAGE EGG BAKE

There's nothing better in the morning (spelled any time of day) than a great egg/sausage breakfast. Here's one that will make your mouth water just by thinking about it.

INGREDIENTS:
1 pound of bulk Italian sausage
2 (10 ounce) cans of condensed cream of potato soup (don't dilute it).
9 Eggs.
3/4 cup of milk.
1/4 teaspoon of pepper
1 cup (4 ounces) of shredded Sharp Cheddar Cheese.

PREPARATION:
Using your largest skillet, cook the sausage over medium heat until the pink is no longer visible then drain off the grease. Stir in the potato soup. Then, in a mixing bowl, beat the eggs, milk and pepper and stir it into the sausage. Place everything in a lightly greased (Pam is healthy choice) 11 x 7 x 2-inch baking dish. Bake this uncovered in the oven set to 375 degrees for about 40-45 minutes or until you can place a knife in it that comes out clean... it is done.

GOOD MORNING TO YOU.
Steve and Kim

OH SO EASY SMOOTHIE PIE

I just love quick and easy pie recipes. Here's one that you'll make for your family all summer long and even into the fall season. It's Oh So Easy Smoothie Pie.

INGREDIENTS:

1 or 2 single serving yogurt cups. You can use any flavor you chose as this works with any of them.
1 graham cracker crust. Just go buy one at the super market. It's just too time-consuming to make your own.
1/2 container of Cool Whip.

PREPARATION:

Take the yogurt you've selected and add the Cool Whip to taste. I like it smooth and creamy so I probably use more than you will. It's your choice.
Place the ready-made crust in a pie dish and fill it with your mixture of yogurt and cool whip that you've mixed together.
Place this in your freezer for an hour or two. Remove it approximately 15 minutes before serving.
Add fresh fruit of your choice to the top just before serving.

Now wasn't that just about the easiest thing you've ever made? We're betting you make more and more of them as the summer goes on.

Happy Hour Awaits. Go get you some!
Steve and Kim

OLD FRUIT NEVER DIES, IT JUST GOES DOWN A DIFFERENT ROAD

Thought we would share a few nifty kitchen tips this week. Here's the first of many.

A GREAT TIP FOR OLD FRUIT:

Instead of throwing away fruit when it gets a little too ripe (and your family turns it's collective nose up at it) try this. Cut off all the bad spots and peel the fruit. Use it to top ice-cream, or to bake breads, or best of all, to make an old-fashioned cobbler with.

HOWEVER... If none of these ideas thrill you, here's a really inventive one: again you cut and clean the fruit. Drop chunks into a large covered jar with a half bottle of brandy in it. (I don't drink but you get the picture). Let the mixture set, adding fruit whenever you have it. Soon, in a couple of months, you have a great dessert topping and a crowd pleaser for your next "adult" party. At least that's what I've been told. Most can't remember eating it. :)

HAPPY SAVING!
Steve and Kim

ONION-ROASTED POTATOES

Carolyn Smarszcz, from the Boven Birth Center, Holland Hospital offered up this delicious recipe for Onion-Roasted Potatoes. Thanks Carolyn!

INGREDIENTS:
2 pounds of red potatoes sliced 1/2-inch thick (I prefer them unpeeled). 1/3 cup vegetable oil. 1 envelope of dry onion soup mix.
PREPARATION:
Combine all ingredients in a large plastic bag; shake until well coated. Empty the bag into an ungreased 13/9/x2-inch baking pan. Cover and bake at 350 degrees for 35 minutes, stirring occasionally. Uncover and bake 15 minutes longer or until potatoes are tender. Serves 6-8. This is an excellent side-dish for your summer meals. Give it a try.
Steve and Kim

SECRET RECIPE FOR MY FAVORITE PIZZA

I've held off on revealing this recipe but have decided to share it with everyone. You've all been so kind and generous with your offerings of delicious recipes I guess it is only fair that I share this with you. Enjoy.

Here's what you do:

Gather supplies
Go to desk for pen and paper.
Find phone book.
Research phone listing for your very favorite pizza shop (mine is Dominos)
Write number down.
Call favorite pizza shop.
Order pizza. (Don't forget bread sticks).
Drive to or wait for delivery of said pizza.

REPEAT AS OFTEN AS REQUIRED.

Well, there you have it. I hope this helps you this summer when you're just too busy to cook!

Steve and Kim

FRESH BLUEBERRY COBBLER

I love Blueberries! No question about what dessert I'd chose if given the choice. Here's one of my favorites. I hope you enjoy it too.

Ingredients

• 1 cup sugar, divided
• 1 1/2 tablespoons cornstarch
• 6 cups fresh berries (raspberries, blueberries, blackberries)
• 1 1/2 teaspoons grated lemon rind
• 1 cup all-purpose flour
• 3/4 cup self-rising yellow cornmeal mix
• 1/3 cup butter, melted and slightly cooled
• 1 cup milk
• 
  

Preparation

1. Combine 1/3 cup sugar and 1 1/2 Tbsp. cornstarch in a small bowl. Combine berries, cornstarch mixture, and lemon rind in a large bowl until well blended; spoon berry mixture into a lightly greased 2-qt. baking dish.

2. Combine flour, cornmeal mix, and remaining 2/3 cup sugar in a medium bowl. Stir in butter and milk until blended. Gently spread batter evenly over berry mixture.

3. Bake at 350° for 40 to 45 minutes or until a wooden pick inserted in center of topping comes out clean. Serve warm.

Better get out the napkins for this sweet dish. You're going to need them.
Steve and Kim

PATRIOTIC DESSERT

Well, here comes summer and the 4th. of July celebrations. With that in mind I thought I'd share a quick recipe with you that will help you celebrate the holidays.

INDREDIENTS:

2 Packages of instant white chocolate pudding.
3 cups of skim milk (if you're heart-smart).
Fat-free Cool Whip
Angel food cake cut into bite-size pieces
Strawberries, sliced
Blueberries
Raspberries

PREPARATION:

Mix pudding with milk and let stand for about 5 minutes.
In a glass bowl or dish, layer, with cake and pudding in between each fruit:
Angel Food Cake/Pudding/Strawberries/ Pudding/ Blueberries/pudding/Raspberries
SMOTHER WITH COOL WHIP AND ENJOY

Celebrate!
Steve and Kim

Apple Pie Pork Chops

I know this sounds like something you would NEVER put into your mouth. But if you don't, you'll be missing one of the very best pork chop recipes I've ever tried. At least try it once!

INGREDIENTS:

4-6 thick center-cut pork chops
1 can of apple pie filling
Your favorite BBQ sauce.

PREPARTATION:

Place the contents of the apple pie filling into the bottom of a greased 9x13 pan (I prefer glass).
On top of the filling place the pork chops
Cover the pork chops with a generous coating of your favorite BBQ sauce.
Cover with aluminum foil and poke a few small holes in the top to allow the steam to escape during baking.
In a 300 degree oven place the pan on the middle shelf. Allow to cook approximately 3 hours or until the pork chops are thoroughly cooked through. Remove from the oven and enjoy this great meal.

Come on you porkers, get cooking!
Steve and Kim

NOT FOR WHIMPS CHEESE POPCORN

Many people believe that they can eat popcorn if they pop it in their air-popper. That way they think without the oil it is more healthy. You can do that if you want but for me I'm using the hottest oil I can find, loading the popcorn with cheese (not the powdered kind) and filling myself up to the brim with all of the goodness I can squeeze out of it.
Here's how I do it. If you're brave enough I challenge you to give it a taste.







INGREDIENTS:

1 package of your favorite popcorn cooked in oil. Or, if you chose, you can use the "jiffypop" microwave type and then follow the rest of the directions.
Several slices of Velvetta cheese or cheddar (which is my favorite). Grind it up for easy melting.

PREPARATION:
Cook your popcorn.
Melt the cheese adding just a little bit of milk to keep it smooth and creamy.
Poor the melted cheese over your popcorn and let cool for a short time. Don't want you to burn your little fingers now do we?

ENJOY! You're not going to ever go back to the boring popcorn you were used to eating before. I promise!

Apple Dapple Cake

I really do enjoy anything that contains apples. This is one of my favorites, Apple Dapple Cake. It is a simple, quick recipe that your family will love. Give it a try.

If you have any questions or comments we'd enjoy hearing from you. Just write to us at:

cookingwithsteveandkim@yahoo.com

INGREDIENTS:

1 cup flour
1 cup sugar
1/2 teaspoon of salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon of cinnamon
A couple of dashes nutmeg and cloves
2 eggs
1 stick butter (very soft)
3 cups apples, sliced and peeled
1/2 cup walnuts and raisins (optional)

PREPARATION:
Mix wets. Add to dries, then stir in apples. Pour into a buttered 8x8 pan. Bake at 350 degrees for approximately 35-40 minutes. Take out of the oven, let cool for a short time and then serve with your
favorite ice-cream or independently, your choice.

Happy Eating
Steve and Kim

Salmon Bake With Pecan Crunch Coating

INGREDIENTS:
3 Tablespoons of Dijon Mustard
3 Tablespoons of butter, melted
5 Teaspoons of honey
1/2 cup of fresh bread crumbs
1/2 cup finely chopped pecans
3 Teaspoons of chopped fresh parsley
6 4-ounce salmon fillets
Salt and pepper to taste
6 Lemon wedges

PREPARATION:
Preheat your oven to 400 degrees. In a small bowl, mix together mustard, butter and honey. In another bowl, mix together bread crumbs, pecans and parsley. Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture. Bake for 10 minutes per inch of thickness, measured at the thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.

Many thanks to Stephanie Smith of the Boven Birth Center, Holland Hospital for this great recipe!

CHOCOLATE CHIP COOKIES

If it's soft and chewy and contains chocolate then I'm in there, are you? The old saying goes "give me chocolate and nobody dies" is right up my alley.

Here is a great chocolate chip cookie

recipe from Elaine Mokma. We think you'll love it.
And, when they're finished, nobody dies!

INGREDIENTS:
1 Stick of butter-flavored Crisco
1/2 cup white sugar
1 1/2 cups of brown sugar
2 eggs
2 1/2 teaspoons of vanilla
**Cream all of these ingredients together. And then add

2 1/2 cups of flour
1 teaspoon of baking powder
1 teaspoon of baking soda
1 package of your favorite chocolate chips.

PREPARATION:

Bake in an oven, set at 350 degrees, until brown. Remove from the oven and let stand for a few minutes (or until you just can't stand to wait any longer). Move them to a cooling rack and stand back for the raid on your freshly baked creation.

Happy Eating
Steve and Kim

Lead Us Not Into Temptation Strawberry Shortcake

Sometimes you just simply MUST have that sweet desert and this one is a favorite of mine. Yes, I've given in to the temptation many times and you will too once you've made this awesome dish.


INGREDIENTS:

* Biscuits:
* 2 cups all-purpose flour
* 1 tablespoon baking powder
* 1/2 teaspoon salt
* 3 tablespoons sugar
* 1 stick butter, chilled
* 2/3 to 3/4 cup half and half, milk, or cream
* Filling:
* 1 quart strawberries
* 1/3 cup sugar
* 1 1/2 cups whipping cream for topping, or non-dairy whipped topping

PREPARATION:

Rinse the berries under cold water; drain well. Hull and slice the berries; place in a bowl. Sprinkle with the sugar; cover and let stand at room temperature for about 1 hour. Whip the cream (sweeten with 2 or 3 tablespoons of sugar, if desired) until it holds a soft peak. Cover and refrigerate until ready to serve.

Preheat the oven to 425 degrees. Set rack at center level.

In a food processor (you can use a pastry cutter or fingertips) combine the flour, baking powder, salt and sugar and pulse to mix. Cut butter into about 8 pieces and add to the mixture. Pulse until the mixture resembles coarse meal, but with few pea-size chunks of butter left in the mixture. Transfer the mixture to a large bowl and make a well in the center. With a fork stir in the cream or milk, just until dough is moist. Be very careful not to overwork. The dough doesn't have to hold together well at this point. Let the dough stand for a minute. Turn the dough out onto a lightly floured surface. Fold the dough over on itself (knead) 2 or 3 times, until it is holding together and is less sticky.

Gently pat the dough into a 6 by 12-inch rectangle about 3/4-inch thick and cut into 8 (3-inch) biscuits with a floured round cutter. Transfer to a buttered foil-lined cookie sheet. Brush on a little milk or cream and sprinkle tops with some sugar, if desired. Bake for 10 to 15 minutes, until risen and golden brown. Remove to a platter and split each biscuit horizontally with a serrated knife. Butter the hot biscuits then top with about 1/3 cup of berry mixture. Replace the tops and top with a tablespoon or so of berries. Serve with whipped cream for topping.
Serves 8.

HOW SWEET IT IS!
Steve and Kim

PASTA, THE LOVE OF MY LIFE

I love pasta. It doesn't matter to me what it is in, just give me pasta. Below are some hints how to make pasta part of your meal anytime and anyplace.

Depending on where you live and what your ethnic heritage, your family probably consumes lots of potatoes or lots of pasta. If you're looking for some creative options on how to use spaghetti to spice up dinnertime, here are 5 things you can do with spaghetti that you may not have thought of!

1. Use it cold in a salad. Cook the pasta according to package directions and rinse well in cold water. Create a dressing with 1/3 C mayo, 1/3 C plain yogurt, 1 T sugar, 1 T soy sauce and 1/2 t fresh ground ginger. Toss the pasta and the dressing with 2 chicken breasts, cooked and cubed, 1 red pepper, cooked until tender, but still crisp, 1/2 cup slivered peanuts, 8-oz of water chestnuts, 1/2 cup slivered carrots, 1/2 cucumber, peeled and chunked, salt and pepper to taste. Garnish with 1/2 cup fresh cilantro.

2. Make a spaghetti pie. Spaghetti pie is like a combination of spaghetti and lasagna, with spaghetti noodles used as the pasta. There are plenty of variations on spaghetti pie, but here's an easy one this is truly delicious. Cook 3/4 lb of spaghetti to al dente. Put about half of the noodles into a lightly greased spring form pan and cover with 1/2 jar of spaghetti sauce. Next, add a meat and cheese mixture. (Try 2 cups ricotta cheese, 1/2 cup mozzarella, 3 large eggs, 1/2 t ground oregano, 1/2 t salt, 1 T basil and 1/4 t salt. Mix together with 1-pound Italian sausage, browned with green pepper and onion. ) Use half the meat/cheese mixture as the third layer in your spaghetti pie. Repeat the layers and top with some mozzarella cheese. Cover with foil and bake at 375 degrees for 45 minutes. Remove the foil and bake for another five minutes. Remove the pie from the oven and let it stand for 10 minutes before you slice it.

3. For a quick, easy rice pilaf, just cut the spaghetti into one-inch lengths, brown them in a pan with a little butter and add some rice!

4. Make a frittata for brunch: Do you always make too many spaghetti noodles? Here's a great idea for that left over pasta! Pre-heat the broiler on your oven. Put a little olive oil into a frying pan that can go in the oven and heat it over medium heat. Add 2-4 cups leftover spaghetti and spread it out over the pan. Heat through for a minute or two, stirring occasionally. In a separate bowl, beat 3-4 eggs and add a splash of milk or half-and -half, two big handfuls of grated Romano cheese and salt and pepper. Pour the egg mixture over the spaghetti in the pan. Let the eggs cook, lifting the edges as you would an omelet, so the uncooked eggs can run to the bottom and cook. When the eggs are nearly done, put the whole works under the broiler until it is lightly browned. Watch it close- it only takes about a minute. Remove from the oven carefully and slice into wedges. This dish is good either hot or at room temperature.

5. Here's a quickie to use up that leftover spaghetti: Stir-fry thin strips of zucchini and yellow squash with olive oil, oregano, basil & salt & pepper. Then toss the cold pasta into the pot and get it all coated. Add some Parmesan on top and enjoy!

These recipes are so tasty, the next time you prepare spaghetti, you may find yourself making too many noodles on purpose!

Good Eating!
Steve and Kim

LEMONADE PIE

In this delicious offering you'll know that you've made it correctly when you hear your sweet tooth begging for mercy! Though it sounds like it could be sour, due to the lemon-taste, it is not and you'll be delightfully surprised at the smooth texture and creamy melt-in-your-mouth taste. Make it pretty too. Place a small slice of lemon on top to treat the eye as well as the taste buds. Enjoy.
Many thanks to PBX operator Elaine from the Holland Hospital for this submission.

INGREDIENTS:

9 ounces of Cool Whip - thawed
1 can Eagle Brand Milk
6 ounces of frozen lemonade
1/2 teaspoon of lemon extract.

PREPARATION:

Mix together and pour in a graham cracker pie shell. Be sure to sprinkle some of the graham crackers on top for a little extra crunch and a nice decorative touch.

Refrigerate well before serving.

We hope you enjoy this tasty treat. Please let us know what you think by sending us an e-mail at cookingwithsteveandkim@yahoo.com

Until Next Time...
HAPPY EATING
Steve and Kim

GLORIFIED RICE AND A TRIP DOWN MEMORY LANE

A few days ago, while talking to my mother about "the old times" I asked her if she remembered making glorified rice. She said she did but had no clue how to make it any longer as it had been so long since she made it. Well, being the good son that I am, I decided to find the recipe and make it for her. Much to my delight I happened across this simple recipe and it is delicious! Mom nearly cried when I brought to her a heaping helping of my hospitality. She just loved it and I hope you do too.

Glorified Rice

3 quarts boiling water

1 1/2 cups medium grain rice

1 cup milk

dash of salt

1 1/2 pints whipping cream, lightly sweetened and whipped

1 19-ox can crushed pineapple, drained, juice or syrup reserved

1. Add rice to water and boil for 25 minutes. Drain in colander and rinse rice.

2. In covered baking dish combine cooked rice, dash of salt and 1 cup milk. Cover tightly and bake for 30 minutes at 350 degrees. Do not let the rice bake dry.

3. Chill thoroughly. Combine rice with crushed pineapple plus enough of the reserved juice to moisten the rice. Fold in whipped cream and serve.

Serves 10 to 12

**Here's another idea that freshens up this delicious salad. Put in some grapes, bananas cut up and/or Mandarin orange slices. It is so good this way. I just love it!

Why not share some with your "mom" or special loved one this summer. This is a great add-on to any meal and can be served anytime.

Happy Memories
Steve and Kim

This potato salad includes eggs, celery and relish and should be served warm. "

SOUTHERN POTATO SALAD:

INGREDIENTS:

* 4 potatoes
* 4 eggs
* 1/2 stalk celery, chopped
* 1/4 cup sweet relish
* 1 clove garlic, minced
* 2 tablespoons prepared mustard
* 1/2 cup mayonnaise
* salt and pepper to taste

DIRECTIONS

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and chop.
2. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; peel and chop.
3. In a large bowl, combine the potatoes, eggs, celery, sweet relish, garlic, mustard, mayonnaise and salt and pepper. Gently mix together and serve warm.

Fast, simple and great to serve at your next picnic or family gathering. They'll just love it ya'll

Happy Eating
Steve and Kim

SIMPLY CHICKEN

Simple Chicken breast recipes are one thing that a recipe box or kitchen should not be without. Between soccer games, karate, and doctor appointments life can be very hectic and cooking a 5 course meal is just out of the question. However our families still deserve a well balanced, nutritious and tasty meal; which means we have to improvise and come up with recipes that are simple, quick and meet those requirements.

These simple chicken breast recipes are just the ticket to sitting your family down to a hot, nutritious and flavorful meal. They will take you from the chicken to the table with ease and little time. Enjoy!

This first one is very simple and is a one pan wonder. My family really enjoys it and it only takes me about 10 minutes to throw together and then about 35 minutes to cook. I love cooking this on nights when my husband works because it smells wonderful and when he walks in he always says “ooooo, can‘t wait for dinner.”

Ranch Chicken with Veggies

4 boneless skinless chicken breasts
2 c veggie of choice (carrots work well)
1 c Italian bread crumbs, plus a little extra
2 packages of dry Ranch dressing mix

Preheat oven to 350.

Spray or oil the a 9x13 dish and coat with extra bread crumbs.

In a bowl mix the ranch dressing and 1 cup of bread crumbs together. Coat the chicken in the mixture and place in pan. Then put your veggie in the mixture, stir to evenly coat and then place carrots in the pan around the chicken.

Bake for 35 minutes then serve with slices of bread or biscuits.

This next simple chicken breast recipe is a marvelous well-balanced meal that can be done in one pan. It’s incredibly easy to make and simple to clean up. This recipe can also be converted to a crock pot if necessary and baked during the day.

Chicken and Rice

8 boneless skinless chicken breast
1 can onion soup
1 can cream of mushroom soup
1/3 can milk
1 box of long grain and wild rice mix
1 16 oz bag of frozen veggies

Preheat oven to 350.

Evenly spread the rice in a 13x9 inch pan. Then sprinkle the herb packet that came with the rice over it, and top with the veggies. In a bowl mix the onion soup with one can of water and pour it over the veggies. Then place the chicken on top of the rice. In a bowl mix the mushroom soup with the milk and pour this over the chicken. Bake for 1 ½ hours.

Both of these recipes do involve quiet a few ingredients and minimal amounts of prep time. However if you need something with almost no prep and few ingredients then you can always opt for the classic; throw some chicken in a pan and pour a can of cream of chicken over it, serve it with instant mashed potatoes and a veggie. This simple chicken breast recipe has been around for ages and has become a favorite quick meal for most families.

We'd love to hear from you and are always looking for ideas for our postings here. Why not take a minute to drop us an e-mail? Just click HERE to contact us.
Thanks and good eating.
Steve and Kim

MEATLOAF WITH RICE

Meatloaf is one of the easiest American dishes to make, and everyone has their own favorite way of preparing one. The best thing about meatloaf preparation is that measured ingredients can be approximated for individual tastes. This delightful meatloaf is a take-off from the Porcupine Meatballs that was popular in the 1950s. The addition of rice makes for a substantial and hearty dish. We really love this tasty and unusual meatloaf.

INGREDIENTS:

1 pound extra-lean ground beef (hamburger)
1/2 cup uncooked white rice (instant or minute rice)
1/4 cup finely chopped onion
1/4 cup minced red bell pepper
1 clove garlic, minced
1 teaspoon salt or to taste
1 teaspoon freshly ground pepper
1 tablespoon minced fresh or dried herbs of your choice (such as rosemary, basil, chives, sage, and/or tarragon)
2 teaspoons Worcestershire sauce
1 egg, beaten
1/4 cup tomato ketchup
1/4 cup skim or non-fat milk
1/4 cup dry bread crumbs

PREPARATION:

Preheat the oven to 350°F. Lightly grease a small loaf pan.
In a large bowl, combine the ground beef, uncooked rice, onion, bell pepper, garlic, salt, pepper, herbs, Worcestershire sauce, egg, ketchup, milk, and bread crumbs. Using your clean hands (removing any rings), mix together all the ingredients. Mix thoroughly but lightly, being careful not to pack the meat too much. NOTE: This meatloaf mixture will be moister than most recipes at this point. The extra liquid is needed for the rice to absorb while cooking.
Place in prepared loaf pan. Bake approximately 60 minutes or until meatloaf reaches an internal temperature of 160°F (do not overcook or it will be dry). Remove from oven and let the meatloaf rest for 15 minutes before serving.
Makes 4 servings.

We hope you enjoy this tasty dish. Come back again soon for more exciting dishes.

Steve and Kim

THE BEST BREAD IS HOME MADE BREAD

While growing up I remember the smell of fresh-baked bread being prepared by my mother. Back then there was no such thing as the automatic bread maker so she had to do everything by hand. Oh the smells that came from her kitchen! If you've never experienced this smell then you haven't lived. Why not give baking your own bread a try? You'll enjoy it I'm sure. Here are a couple of our favorites.

There is nothing like fresh homemade bread and these two will fill your home with all those lovely baking flavors so typical of bread baking.

Moist Potato Tea Bread

What You Need:

* 1 C of flour
* 1/2 t baking soda
* 1/4 t salt
* 1/2 t pumpkin pie spice
* 1 C cold sweet potatoes, mashed
* 1/2 C sugar
* 3 T canola oil
* 2 T of buttermilk
* 1 t vanilla extract
* 1 large egg

How to Make It:

1. Place the oven temperature on 350 degrees and allow the oven to preheat.
2. Lightly spray a loaf pan with a non stick cooking spray.
3. Dust the loaf pan lightly with flour and tap out any excess.
4. Place the flour into a mixing bowl.
5. Add the baking soda, salt and pumpkin spice.
6. Whisk together until the ingredients are blended well.
7. Place the mashed sweet potatoes into a separate mixing bowl.
8. Sprinkle the sugar over the top of the potatoes.
9. Pour the oil, buttermilk and the vanilla into the mixture.
10. Break the egg into the mixture then whisk until blended together well.
11. Transfer the sweet potato mixture into the bowl with the flour mixture.
12. Stir just enough to moisten the dry ingredients through.
13. Place the batter into the prepared loaf pan.
14. Bake 28 minutes or until a butter knife inserted in the center comes out clean.
15. Cool the loaf in the pan on a wire rack for 12 minutes.
16. Invert the pan over a wire rack and allow the loaf to cool 1 hour before serving.

Serves: 1 loaf

Sweet potatoes make breads very moist so there's no need for the extra butter or oil. Sweet potatoes are also a great source of beta carotene along other nutrients making them a healthy choice any time of year. Pumpkin can be used in place the sweet potatoes if you prefer.

The vegetables in this best bread recipe make it a very healthy bread to treat your family with.

Farmer's Country Loaf

What You Need:

* 1 C warm water (110 degrees)
* 2 1/2 t active dry yeast
* 1 1/2 t salt
* 1 1/2 C + 2 T bread flour

How to Make It:

1. Pour the warm water into a mixing bowl.
2. Sprinkle the yeast over the top of the water.
3. Allow the mixture to stand 5 minutes or until it begins to bubble.
4. Once the mixture begins to bubble, stir in the salt and the flour until well blended.
5. Use a flexible rubber spatula and knead the dough by folding it over and pushing it into the bottom of the bowl.
6. Knead the dough 4 times.
7. Sprinkle the remaining flour over the dough and continue to knead the dough as directed above for 5 minutes or until the dough is spongy.
8. Scrape down the sides of the bowl and push the dough into a ball shape.
9. Cover the bowl with a kitchen towel, place in a warm area and allow the dough to rise 1 hour.
10. Use the rubber spatula and stir the dough. Cover again and allow the dough to rise for another hour.
11. Sprinkle a flat surface lightly with flour.
12. Place the dough onto the floured surface and form a loaf.
13. Use additional flour on the board if the dough becomes too sticky.
14. Sprinkle a baking sheet with flour in an area about double the size of the loaf.
15. Place the loaf on the floured area, cover loosely with plastic wrap and let the dough rise 1 hour or until it is double in size.
16. Set the oven temperature to 375 and allow the oven to preheat.
17. Remove the plastic wrap from the loaf.
18. Fill a spray bottle with water and spray the inside of the oven with the water.
19. Bake the bread 5 minutes then spray the oven again being careful not to spray the bread.
20. Bake the bread 12 minutes then spray the oven again.
21. Continue baking the bread 12 more minutes or until the bread is browned and crusty on top.
22. Allow the bread to cool on a wire rack 1 hour before slicing.

Serves: 1 loaf

This is a wonderful bread to serve with that Easter dinner. Be sure to have plenty of butter or better yet apple butter to smother each slice with.

This is truly one of our best bread recipes. Do not be afraid of the yeast. It is easier than you think. If you wish you can add one teaspoon of sugar to your dough, with your yeast, it will make the raising process faster; I often do it when I'm in a hurry. I also place the bread in any warm place I can find. I have a friend who places it in her bed, under the duvet, with the electric blanket switched on!! Can you believe it?

Okay, so now you have two of our best bread recipes, what do you think of them?
Let us know by e-mail at our blog address HERE.

**PS. Would you please twitter this article to your friends? We're sure they'll enjoy it as much as you have. Thank you.
Steve and Kim:

STEVE'S ROSEMARY PORKCHOPS

One of my favorite pork chop dishes is Rosemary Porkchops. It is easy to prepare and the taste is just out of this world delicious. Here's how to prepare it.


INGREDIENTS:
6 Center-cut porkchops (boneless)
1 large can of mushroom soup
1 large can of tomato juice
1 small can of tomato paste
6-8 small red potatoes unpeeled
Vegetables of your choice (carrots, onions etc.)
Rosemary spice

PREPARATION:
Brown the pork chops in a pan until the meat is seared. Place the pork chops in a greased pan 9 x 13. Pour the mushroom soup, tomato juice, tomato paste, potatoes and vegetables in the pan. Sprinkle a generous portion of rosemary on top of everything. Keep in mind that rosemary is a very potent spice and a little goes a long way. Having said that however, I generally over sprinkle this dish because the flavor is just too good to take the chance of not having enough flavor baked throughout.

Bake this in a oven at 350 degrees for approximately 1 1/2 hours or until the meat is completely cooked through. Remove from the oven. Let stand for a few minutes and then enjoy.

Let us know what you think of this dish. We'd love to get your feedback and any suggestions you might have about future postings. Contact us at:
cookingwithsteveandkim@yahoo.com

Until next time...
GREAT EATING
Steve and Kim

BUBBLE PIZZA

Everybody knows that pizza is a health food, right. Well it is, and we're going to share today one of our favorite, easy-to-prepare pizza delights. It's called Bubble Pizza because when you cook it that is exactly what it does... it bubbles up and invites you to a fun night of eating. **Of course pizza is a great breakfast food too, but then everyone knows that, right?

INGREDIENTS:

3-4 tubes of biscuits (we like the grands type as they are larger)
1 16 ounce jar of pizza sauce
assorted pizza toppings such as pepperoni, ham, chicken, pineapple, mushrooms, chopped onions peppers etc.

PREPARATION:

Mix all of these tasty ingredients in a large bowl until the sauce covers and coats everything. Toss it all into a 9x13 greased cake pan or casserole oblong dish. (Not sure if the pizza knows the shape of the pan... never have figured that one out.) Cover your concoction with mozzarella cheese (shredded) and sprinkle with cheese.
Bake in the oven at 350 degrees for about 20-30 minutes or until it is hot and the biscuits have browned slightly. Serve with Parmesan cheese. Break out the napkins and enjoy the bubbles!

Have you ever wanted to create the kind of fun-to-eat pizzas you spend way too much money for at the pizza shop right in your own home? You can. Click on the link below and learn how to do it quick and easy.

THE BEST PIZZA COMES FROM YOUR OWN KITCHEN

Happy eating
Steve & Kim

WET BURRITOS... WITH A KICK

W are sure that sometime during your life you have had a delicious wet burrito. We are also sure that you have NEVER had a wet burrito like the one we're going to share with you today. It is a burrito with a kick (okay, our little secret ingredient.) We hope you enjoy it as much as we do. Yes, it takes a little time to prepare but we assure you... IT IS WORTH THE EFFORT!

INGREDIENTS:

BASICS:
1 pound of ground beef (or turkey or chicken)
1 package of taco seasoning
chopped lettuce
flour tortillas
1 small container of french onion dip
1 can or preferably fresh diced tomato

SAUCE:
1 can of brown gravy
1 envelope of taco sauce
1 envelope (or can) of enchilada sauce
1 cup of water
An assortment of your favorite cheese. We use four different kinds and vary them each time we prepare this meal. Whatever is your favorite, use it.

PREPARATION:

Brown the meat you have chosen to use and then drain it completely. Add the taco seasoning as directed on the package. Cover a flour tortilla with the french onion dip and then place the chopped lettuce on top. Add some of the cheese you have selected to use, sprinkle in some diced tomatoes and then put the meat on top of everything. Wrap the tortilla (we know that can be a challenge but it doesn't need to be neat, just wrapped.) Place the wrapped tortilla in a 9 x 13 pan (the higher the sides the better as it's going to get messy in a minute.)

Mix and simmer the gravy, taco sauce, enchilada sauce and water. Pour all of this over the burritos. Top everything off with the remaining cheese (the more you use the better it is.) We like to add more tomatoes and lettuce over the top too but it is your choice. Bake your special creation at 350 degrees until it is heated and all of that delicious cheese has melted all around it.

Remove from the oven, let stand for a few minutes so you don't burn your little fingers and then dig in. The french onion dip you've put in as a base helps to bring all of the other tastes to the front and you'll never make another burrito any other way, guaranteed!

**Did you know that you can actually lose weight by going on a burrito diet? Yes, it's true. Go to this web-site and take a look at how this guy got back into shape after almost dying from a heart attack.

LOSE WEIGHT WITH THE BURRITO DIET

Until next time: GOOD EATING
Steve & Kim

7-UP APPLESAUCE SALAD

Here's an interesting and tasty way to use 7-UP in a salad. It has just a little bit of zest and tang to the taste you've come to love through the years. We hope you enjoy it as much as we do.

INGREDIENTS:

2 3-ounce packages of raspberry Jell-O
2 cups hot applesauce
1 (9-ounce) cans of crushed pineapple (undrained)
1/2 cup of orange juice
12 ounce can of 7-UP

PREPARATION:

Dissolve Jell-O in hot applesauce (heat on stove or in microwave). Add pineapple, juice and 7-UP. Pour into a 2-quart bowl or Jell-O mold. Chill and serve.

It's the perfect desert for those hot days in summer. Enjoy!

** If you've ever wondered how to get all of the best tasting recipes from your favorite restaurants click on this link and you'll discover just how easy it is to recreate what you've loved through the years.
FAVORITES

Steve and Kim

CHICKEN CORN CHOUP

Here is a concoction that we're sure you'll enjoy. Sometimes we have to play with it a little bit as the consistency varies by amount. Sometimes it is like a chowder and sometimes it turns out like a soup. So, we've called it "choup." Enjoy!


INGREDIENTS:
6 medium to large potatoes, peeled and cut into bite-sized pieces
1 onion, chopped
1 carrot, peeled and chopped
1 celery stalk, chopped
4 chicken boullion cubes
5 cups water
1 tablespoon of salt
1/4 cup butter
1 (13 ounce) can of evaporated milk
Pepper to taste
2 cups of shredded cooked chicken

HOW TO:
Combine potatoes, onion, carrot, celery, cubes, water, salt and butter in a pot and cook it until the vegetables are very soft, about 1 to 1 1/2 hours. Mash about 50% with a potato masher. This will help thicken the soup (choup). Add milk, chicken and corn. Stir until everything is combined and heat it through. Season to taste and enjoy.

We're sure you'll just love this tasty dish. Let us know what you think. Contact us at:
cookingwithsteveandkim@yahoo.com

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Until next time, good eating!
Steve & Kim