Tuesday, December 20, 2011



1/4 lb. butter
2 eggs
1/2 tsp. salt
1 tsp. vanilla essence
3/4 c. sugar
1 1/2 c. flour
1 tsp. baking powder
1/4 c. milk (or more)
2 1/2 to 3 lb. sm. Italian plums, depending on size of pan
About 1 c. chopped nuts (almonds work well).
Cinnamon sugar to sprinkle

Cream butter and sugar. Mix well the eggs, flour, salt, baking powder, vanilla, and milk. Grease a jelly roll pan and preheat oven to 375 degrees.
Spread dough on pan. Halve, pit and wash plums. Lay plums on dough with cut side up and touching one another. Sprinkle plums with sugar and cinnamon. Then dot each plum with a little piece of butter. Sprinkle nuts over the plums. Bake at 375 degrees for 30 minutes.

Saturday, October 29, 2011

Colombian pulled pork

An old employer of mine used to have a feast at the office once a month.... 
Seriously good Colombian eats... now if only my rice would turn out like theirs....sigh.

Colombian Pulled Pork

3 pounds of pork shoulder ( add whole to crock pot)
1 quart of veggie broth ( or chicken or beef broth whatever you have made fresh.) 
                                        (use as much broth to cover the pork)
1 large onion, chopped
7 garlic cloves, diced.
1/2 cup red bell pepper, chopped
1 teaspoon ground cumin
1/4 teaspoon Chile powder
Salt and pepper... I use kosher salt, a little on the heavy side (1tbs?) direct on the pork. you can add more later.
Add to you crock pot on low, cover and let it sit all day....
Shred when the pork falls apart when touched with your fork... (melt in your mouth good.)

Cilantro Sauce
1 bunch cilantro
4 garlic cloves
1/4 tsp cumin
3/4 tsp coarse salt
1/2 - 3/4 cup virgin olive oil
4-5 Tbsp water 
sherry vinegar to taste
Add cilantro garlic, cumin and salt in a food processor or blender to create a paste. While blending, add 1/2 cup olive oil slowly... Add small amounts of water until the sauce is thick, not paste-y...Add 1-2 tsp vinegar or more, to taste you prefer....  I've made this with Parsley as well...
Use on meats,soups, potatoes, fish anything for a little extra zing!

Served nice with: Black bean and Corn salsa
(minus the shrimp! make the shrimp for another meal.. SO GOOD!)


 Black Bean, Corn, and Shrimp Salad

  • 1 tablespoon chili powder
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon ground cumin
  • 1 1/2 pounds medium shrimp, peeled and deveined
  • Cooking spray
  • 2 tablespoons fresh lime juice, divided
  • 1 1/2 cups frozen whole-kernel corn, thawed
  • 3/4 cup bottled salsa
  • 1/4 cup chopped fresh cilantro
  • 1 (15-ounce) can black beans, rinsed and drained


Heat a large nonstick skillet over medium-high heat.
Combine first 3 ingredients in a large bowl. Add shrimp; toss to coat.
Coat pan with cooking spray. Add shrimp; sauté 3 minutes or until done. Add 1 tablespoon lime juice. Remove shrimp from pan. Add corn to pan; sauté 1 minute. Stir in salsa, cilantro, and beans; cook 30 seconds or until thoroughly heated. Stir in 1 tablespoon lime juice. Serve shrimp over bean mixture.

Clare's Carrot Cake

Clare's Carrot Cake    (new family favorite carrot cake recipe)                                                                                                                

2 cups of grated carrots                                                                                                          
1/2 cup raisins ( optional )                                                                                                            
1/2 cup walnuts                                                                                                                      
1 1/2 cups flour                                                                                                                 
1 1/4 tsp baking powder                                                                                                                                1 1/2 tsp cinnamon
3 eggs
1 cup sugar
1 cup oil (safflower or canola)
1 1/4 tsp of baking soda dissolved in 1 Tbsp water

Sift flour, salt, baking powder and cinnamon. In a separate bowl, beat eggs, add sugar and oil , beat for 2 mins then add the baking soda.
Add flour mixture and mix until smooth, fold in carrots, raisins and walnuts. Pour into a well greased and floured bundt pan.

Bake at 350 for 50 minutes or until done.

Cream Cheese Frosting

4 oz of cream cheese room temp
1/2 cup soft butter
2 tsp Vanilla
1cup powdered sugar ( or less, we don't like it to sweet let the butter flavor come out)

Broiled Shrimp Over Black Bean-and-Corn Salad

Broiled Shrimp Over Black Bean-and-Corn Salad

I've been making this recipe for years...always good!

from Cooking Light

  • YIELD: 6 servings (serving size: 3/4 cup salad and 4 ounces shrimp)


  • Marinated shrimp:
  • 1/3 cup fresh lime juice
  • 1/4 cup thawed orange juice concentrate
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons honey
  • 1 garlic clove, minced
  • 2 pounds large shrimp, peeled
  • Cooking spray
  • Salad:
  • 2 cups coarsely chopped tomato
  • 1/2 cup sliced green onions
  • 1/3 cup chopped fresh cilantro
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15.25-ounce) can whole-kernel corn, drained
  • 1 jalapeño pepper, seeded and chopped
  • 1/4 cup fresh lime juice
  • 2 tablespoons olive oil
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper


To prepare marinated shrimp, combine first 6 ingredients in a large zip-top bag. Add shrimp to bag; seal. Marinate in refrigerator 1 hour, turning occasionally. Remove shrimp from bag; discard marinade.
Preheat broiler.
Place shrimp on a broiler pan coated with cooking spray. Broil 4 minutes or until shrimp are done.
To prepare salad, combine tomato and next 5 ingredients (tomato through jalapeño) in a large bowl. Combine 1/4 cup lime juice, oil, cumin, salt, and black pepper in a small bowl; stir with a whisk. Pour dressing over bean mixture; toss well. Spoon salad onto each of 6 plates; top with shrimp.

Saturday, October 22, 2011


 Spinach Borek

one package of Puff Pastry dough , defrosted.

1/2 red onion, diced.
1Tbs olive oil
Large package of fresh organic spinach
1/2 c pine nuts
1 c. Fontina cheese
1 egg lightly whisked
1 egg whisked thinned with a splash of milk
salt and pepper

Preheat oven to 400.
In a pan saute onions with olive oil for a few minutes, add spinach and pine nuts until wilted and pine nuts are toasted, sprinkle with salt and pepper to your liking... take off heat, and cool

In a separate bowl, mix 1 egg slightly whisked with 1 c. Fontina cheese, add in spinach/onion/pine nuts.

On a flat baking sheet, roll out puff pastry cut sheet in half so it's about  6" x 8''... take half the mixture and spread it evenly across dough.  Start rolling, and with other egg diluted in milk brush with pastry brush the crust as you roll it up, leaving seam at bottom of the roll. Pinch ends to seal, cut a few slits on top to let out steam and continue to brush egg over entire roll.
Roll out other dough and do the same. Makes two.
Bake at 400 until pastry is lightly golden brown. about 15 minutes.

Everyone in this house LOVED these... Including my 11 year old daughter whose favorite thing is spinach pie.. She helped make these! Easy, fast and delicious!

Tuesday, October 11, 2011

Beef Broth

  • Oven-roast 2 - 3 pounds of soup bones from 100% grass fed beef, free of added hormones and antibiotics. Roast bones at 350 degrees F, for approximately one hour, or until meat on bones is mostly done.
  • While bones are roasting, fill 12 quart stock pot 3/4 full, and bring to a full boil.
  • When meat on bones is mostly done, place bones in boiling water. Add the fat and drippings from the pan the bones were cooked in.
  • Add 1/4 Cup Apple cider vinegar to leach the minerals out of the bones and make them available for your bones and joints
  • Add 2 whole, peeled onions. (White, yellow, or red - your preference).
  • Add at least 5 cleaned, whole celery stocks, with leaves on. Add more if desired
  • Add 5 small, whole, peeled garlic cloves
  • Add 1/2 teaspoon of pepper
  • Let boil at hard boil for about 15 minutes, then turn down to simmer
  • Let Simmer for 2 - 3 hours
  • Remove from heat and strain through a colander or strainer, serve warm to the patient

Monday, October 10, 2011

Cinnamon pancakes in a jar

Dry Mix Ingredients
3 cups all-purpose flour
4 teaspoons ground cinnamon
2 1/4 tablespoons white sugar
2 tablespoons baking powder
1 1/4 teaspoons salt
To Make Batter Combine 1 1/3 Cups Dry Mix With the Following:
3/4 cup milk
1 egg
2 tablespoons vegetable oil
In a quart jar, combine all ingredients in layers, placing flour on bottom, then cinnamon in middle and other ingredients on top. Place seal on jar. Store in a cool, dry place up to 6 months.
To make Batter for Cinnamon Pancakes: In a medium bowl, combine milk, egg, vegetable oil. Whisk in 1 1/3 cups prepared Dry Pancake Mix until moistened but still lumpy.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Sunday, October 2, 2011

Julia Child's Vegetable soup with pesto.. heaven.

LOVE LOVE LOVE this soup... I make my veggie soup up as I go, But I always use the PISTOU.... oh so good!!

3 quarts water
2 cups diced waxy potatoes
2 cups diced carrots
2 cups diced onion or white of leek
1 tablespoon salt
2 cups canned white navy or kidney beans, drained
1/3 cup broken spaghetti
1 slice stale white bread, crumbled
2 cups fresh green beans, trimmed and cut into 1-inch lengths
1/4 teaspoon freshly ground black pepper
Optional : pinch of saffron

4 cloves crushed garlic
4 tablespoons tomato paste
1/4 cup chopped fresh basil
1/2 cup grated Parmesan cheese
1/4 to 1/2 cup fruity olive oil

1) To make soup: Bring water, potatoes, carrots and onions or leeks, and salt to a boil in a 6-quart soup pot. Reduce heat and simmer uncovered for 40 minutes. Adjust salt and pepper to taste. About 20 minutes before serving add white beans, broken spaghetti, bread, pepper and saffron to the soup and simmer for 10 minutes. Add the green beans and simmer 5 to 10 minutes more, until they are cooked through but still crunchy. Again adjust salt and pepper to taste.
2 ) To make pistou: While the soup is simmering, place the garlic, tomato puree or paste, basil and cheese in a soup tureen or another pot. Pound to a paste with a wooden spoon, then beat in olive oil, drop by drop.
3) To finish and serve: Whisk a cup of hot soup into tureen containing pistou. When smooth add rest of soup and stir well to combine. Serve hot with French bread or croutons. Yield: 6 to 8 servings.

Sunday, September 18, 2011

Peanut Butter Pie

Peanut Butter Pie

Serves 10 to 12

8 ounces chocolate cookies

4 tablespoons butter, melted

4 ounces finely chopped chocolate or semi-sweet chocolate chips

1/4 cup chopped peanuts

1 cup heavy cream

8 ounces cream cheese

1 cup creamy-style peanut butter

1 cup confectioner's sugar

1 – 14 ounce can sweetened condensed milk

1 teaspoon vanilla extract

1 teaspoon freshly squeezed lemon juice

Add the cookies to the bowl of a food processor and pulse into fine crumbs.  Combine melted butter and cookie crumbs in a small bowl, and stir with a fork to mix well.  Press mixture into the bottom and 1-inch up the sides of a 9-inch springform pan.

Melt the chocolate in a double boiler or in the microwave.  Pour over bottom of cookie crust and spread to the edges using an off-set spatula.  Sprinkle chopped peanuts over the melted chocolate. Place pan in the refrigerator while you prepare the filling.

Pour the heavy cream into a bowl and beat using a stand mixer or hand mixer until stiff peaks form.  Transfer to a small bowl and store in refrigerator until ready to use.  Place the cream cheese and peanut butter in a deep bowl.  Beat on medium speed until light and fluffy.  Reduce speed to low and gradually beat in the confectioner's sugar.  Add the sweetened condensed milk, vanilla extract and lemon juice. Increase speed to medium and beat until all the ingredients are combined and filling is smooth.

Stir in 1/3 of the whipped cream into the filling mixture (helps lighten the batter, making it easier to fold in the remaining whipped cream).  Fold in the remaining whipped cream.  Pour the filling into the prepared springform pan.  Drizzle the melted chocolate on top, if using, and refrigerate for three hours or overnight before serving.

Kraut in a jar

To make a quart (approximately) of sauerkraut
1 head of cabbage, cored and finely shredded
1 tablespoon good salt (kosher is okay, sea salt is better)
1 teaspoon carraway or fennel seeds
1-3 tablespoons of distilled water
Put the sliced cabbage into a non-reactive bowl, add salt and seeds and bang it around with a potato masher or meat tenderizer, until it starts to soften a bit. Pack it into a quart jar, using the end of a wooden spoon to really force it down. Top it off with just enough water to cover. Let it mellow for a month or more, occasionally releasing any gasses that collect in the jar. Just be warned, it will be stinky. If any bloom starts to develop on top, scrape it off.

Kraut in a jar MN way...

1 quart water
1 cup salt
1 pint vinegar
6 heads cabbage, shredded

heat all of the above ingredients except cabbage
Shred cabbage, cake pan full at a time, pack cabbage in jars as tight as possible
burping it as you go.(poke it down with a wooden spoon to get the air out)
pour the hot liquid over making sure to burp(poke it down with a wooden spoon to get the air out) 
wipe rim of jar clean and put lids on, keep out of sun, keep in garage and out of site for 1 1/2-2 months for fermenting... makes 12 quarts

Sunday, September 4, 2011

Carrot Zucchini Muffins


  • 2/3 cup vegetable oil
  • 2 large eggs
  • 2/3 cup granulated sugar
  • 1/2 cup light or dark brown sugar, packed
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 1/2 cups finely shredded unpeeled zucchini
  • 1/2 cup finely shredded carrot
top with pecans and chocolate chips and watch them disappear....


Grease and flour 12 muffin cups. Heat oven to 375°.
In a mixing bowl, beat the oil with eggs, sugars, and vanilla extract.
Combine the flour, soda, baking powder, salt and cinnamon; add to the wet ingredients; stirring until blended. Fold in the shredded zucchini and carrots.
Fill muffin cups about 3/4 full; sprinkle with cinnamon sugar or granulated sugar, if desired. Bake for 20 minutes.

Friday, August 26, 2011

Russian Tea cakes I

Russian Tea Cakes I
recipe image
Prep Time: 20 Minutes
Cook Time: 12 Minutes
Ready In: 35 Minutes
Servings: 36

1 cup butter
1 teaspoon vanilla extract
6 tablespoons confectioners' sugar
2 cups all-purpose flour
1 cup chopped walnuts
1/3 cup confectioners' sugar for
1.Preheat oven to 350 degrees F (175 degrees C).
2.In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.
3.Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners' sugar. I also like to roll mine in the sugar a second time.

Monday, August 22, 2011

grilled salmon


  1. 1
    Combine first 7 ingredients in a shallow dish; stir well. Add fish; cover, and marinate in refrigerator 30 minutes.
  2. 2
    Coat grill rack with cooking spray; place on grill over medium-hot coals (350-400 degrees). Remove fish from marinade; reserve marinade.
  3. 3
    Place fish on grill rack or in a grill basket coated with cooking spray; grill, uncovered, 5 to 7 minutes on each side or until fish flakes easily when tested with a fork...

    1. 4.Transfer fish to a serving platter, and keep warm.
    2. 5
      Place reserved marinade in a small saucepan; bring to a boil. Boil 5 minutes or until marinade becomes thick and syrupy.
    3. 6
      Spoon over fish; serve immediately.

    Read more: http://www.food.com/recipe/ww-grilled-salmon-with-teriyaki-sauce-4-points-293927#ixzz1VoDgacHg

    YUM. we loved this... 

Read more: http://www.food.com/recipe/ww-grilled-salmon-with-teriyaki-sauce-4-points-293927#ixzz1VoD6t2U5

Wednesday, July 20, 2011

fast homemade ketchup

  • 1 15 oz can of tomato puree

  • 1 TBS onion powder

  • 2 tablespoons olive oil

  • 1/3 cup packed dark brown sugar

  • 1/4 cup cider vinegar

  • 1/4 teaspoon salt

  • I mixed all of the above ingredients in a pot, and cooked and simmered for 15 minutes. I was in a desperate fix for ketchup for burgers on the grill...!!! LOL!  Gotta have Ketchup!  This turned out great. made about 1 pint jar of ketchup.
    let cool, and keep in the fridge for a week...