January Menus

Better late than never right....

January 2010

16. Waffles, sausage
17. Chili, cornbread
18. Meatloaf, noodles, corn
19. Pasta
20. Tacos, spanish rice, corn
21. Lemon Chicken, rice, broccoli
22. Baked chicken, cheesy rice, peas
23. Salmon cakes, mac and cheese, lima beans
24. Shephards pie
25. Potato soup
26. Pork chops, stuffing, broccoli
27. Curried chicken
28. Eggs Benedict
29. Roasted Chicken, mashed potatoes, carrots
30. Wild rice and orzo casserole
31. Bean soup

Cheesecake MANIA

We were invited to spend New Years Eve with my friend Stephanie and her family. They were making dinner and different snacky foods. Anyone who knows me, knows that I don't show up for dinner at someones house with out bringing something. I just can't do it no matter how many times you tell me I don't have to bring something. Haha. So what did I bring....a Cheesecake...BOY did that ever start Cheesecake MANIA!! Since then I have been making cheesecake for everyone. Not a problem since I thoroughly enjoy it and it keeps me from eating them...haha....Anyway I thought I would show you how to make a cheesecake...

Ingredients

1 1/2 cup graham cracker crumbs
1/3 cup melted butter
1 cup + 3 T. sugar
4 8oz blocks of cream cheese
1 cup sugar
1 tsp vanilla (oops forgot to put it in the picture)
4 eggs


You will also need a spring form pan. These things are so neat and it makes for a really authentic style cheesecake.
UGH...I don't know why this picture keeps posting sideways.

First make your crust by combining the cracker crumbs, 3 T. sugar and melted butter.


Combine well and press down into the bottom of your spring form pan.


Next beat your cream cheese (WAY easier if it is room temp) vanilla, and sugar until creamy.


Add in your eggs one at a time. (These should also be room temperature).


Make sure you scrape down the sides of your bowl so that you get everything incorporated. Now pour the batter into your spring form pan on top of the crust.


Bake in a preheated 325 degree oven for one hour.


This is what it looks like. Loosen the rim of the pan (DO NOT remove it yet) and let it cool completely. Once cooled you can remove the rim and if you are daring move it to a serving tray. Put it in the fridge for at least four hours before serving.

Yes they crack and yes I am sure some people can make them without them cracking...I for some reason cannot anymore...I used to be able too...hmm Oh well.....This cheesecakes destiny.......WINCHESTER!

New Year!!

OK so I'm not the most studious person when it comes to keeping up with my blogs. BUT.......It's a new year and I am going to try....really HARD! Unfortunately this blog may have to wait awhile. I have no camera at the moment...BUT I promise to rectify that situation in the near future (okay maybe not NEAR future but in a couple of months). For now here are 11 food tips and tricks to start out your 2011 cooking off right....

1. Add a bit of sugar to your pancake and waffle batter...they will brown more quickly.

2. To keep your salad fresher longer cover the bowl with a damp paper towel and store it upside down (lid on of course please) in the refrigerator. (Learned this one from a woman at work)

3. Cream will whip up faster if you put your mixing bowl and mixer beaters in the freezer for a a bit first.

4. Use the wrapper off of the butter to grease a dish...It's less messy and less wasteful.

5. Crush dried herbs and spices in the palm of your hand before adding to your dish. This will reawaken the flavors.

6. Partially freeze meat that needs to be slice super thin. This will make the process SO much easier.

7. Put a mini marshmallow in the bottom of waffle cones to keep the ice-cream from dripping out the bottom. (Great trick moms!)

8. If you drop a piece of egg shell into your bowl use another piece of egg shell to fish it back out...It works so much better than trying to catch it with your finger.

9. Egg whites at room temperature will form stiff peaks WAY faster than ones straight from the fridge.

10. Unflavored dental floss makes cutting soft cheese and cheesecakes a breeze. Also it works to make layers out of a cake before it is frosted.

11. HAVE FUN cooking. Not everything is going to come out right, but that is okay...LAUGH and then MOVE ON.


Happy cooking in 2011 everyone!

Sweet Smoothies!!!!

Okay so after seeing all the hype about the McDonald's Smoothies, trying one, deciding it was good but too expensive I have decided to go into the the Smoothie making business. Okay well not really a business (unless you guys really want to pay me to make your smoothies). I have, however, been playing around with different combos in my head. So hear is my basic smoothie making recipe....1/4 cup liquid (any liquid), 1/2 cup frozen fruit (slightly thawed), fresh fruit (if I have it on hand), and 1/2 cup nonfat yogurt. Oh and some truvia to make it a bit sweeter. So far I have had a Blueberry, pomegranate, banana smoothie and a mixed berry smoothie made with orange juice. Rest assured there will be more combos to come. If I think about it I will start writing down my combos and taking pictures. Hmmm a gallery of smoothies....YUM

August Menus

Been awhile right! Anywho here are Augusts Menus...

1. Mexican Lasagna, Spanish rice
2. Pork roast, potatoes, carrots
3. Shrimp Scampi
4. Curried Chicken, rice
5. Ham, Mac and Cheese, corn
6. Pork cube steak, mashed potatoes, broccoli
7. Pepperoni chicken, roasted potatoes, peas
8. Cheesy shells
9. Beef over rice, broccoli
10. Spaghetti, meatballs, salad
11. Salmon cakes, Mac and Cheese, Lima beans
12. TV Dinners (I have a meeting, haha)
13. Roasted chicken and veggies
14. Enchiladas, rice, peas
15. Rubens, waffle fries
16. Lemon chicken, rice, broccoli
17. Tacos, Spanish rice, corn
18. Beef roast, masted potatoes, roasted veggies
19. Peanut butter chicken, rice, peas
20. Chicken cigars, french fries
21. Roasted chicken and veggies
22. Chimichangas, rice, corn
23. Grilled chicken, sesame noodles, broccoli
24. Breakfast
25. Chicken burgers, fries
26. Tuna casserole
27. Orange chicken
28. Dine out
29. Pork chops, rice side, squash
30. Make your own pizza, veggies
31. Chicken stir fry.

Strawberries and Cream Muffins---Recipe of the Week.

It's not quite the peek season for strawberries yet and well the ones that are available are not the best. Until you can get those oh so juicy, sweet strawberries of early Summer this is a wonderful way of getting some use for those strawberries that are lest than perfect.

Ingredients

2 Cups AP flour
3/4 cup + 3 tablespoon sugar, divided
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
6 tablespoons unsalted butter, chilled cut up
1 cup chopped strawberries
3/4 cup plus 2 tablespoons butter milk
1 egg
3 oz cream cheese cut into 12 cubes


First things first. Line cupcakes pans with twelve cupcake papers.


Next add the flour, 3/4 cup sugar, baking powder, and baking soda in a bowl and stir to combine.



Chop up the strawberries. I prefer a small dice.



You will need 1 cup.


Cut up your cold butter while you have the cutting board and knife out.



Cut it in half.


Then in half again.



Then dice it.

Add it to the flour mixture.


Cut the butter in with a pastry blender or two knives. I don't have a pastry blender so I used the two knife method.



The goal is to get the super cold butter all cut into the flour. You shouldn't see any clumps bigger than a pea.



Once that is done add the strawberries and gently stir. Adding the strawberries in before the wet will coat them in flour and prevent them from sinking to the bottom of your muffins.



Next whisk the buttermilk and egg together.


Add to the flour and strawberries.


Stir until just combined. The mixture WILL be LUMPY!! It will be way lumpy this is OKAY. If you over stir the mixture you will have tough yucky muffins. Trust me!


Divide batter evenly between 12 muffin tins. I found that 1/4 cup batter in each was just about right.

Cut your cream cheese into 12 cubes and roll in sugar.

Put one cube of cream cheese into each muffin, but not all the way down in.


Sprinkle the tops with sugar and bake at 400 for 20-25 minutes.

Let cool about 10 minutes before removing from the pan. Store these muffins (once fully cooled of course) in the refrigerator. I find they are the tastiest if you microwave them for about 15 seconds after they are refrigerated.

Strawberries and Cream Muffins

2 Cups all-purpose flour
3/4 cup plus 3 tablespoon sugar, divided
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
6 Tablespoons unsalted butter, chilled, cut up
1 Cup chopped strawberries
3/4 cup plus 2 Tablespoons buttermilk
1 egg
1 (3oz) pkg. cream cheese cut into 12 cubes

1. Heat oven to 400 degrees. Grease bottoms of 12 muffin cups or line with paper liners. Combine flour, 3/4 cup of the sugar, baking powder, and baking soda in medium bowl. With pastry blender or 2 knives, cut in butter until mixture is crumbly. Stir in strawberries.

2. Whisk buttermilk and egg in small bowl until blended. Gently stir buttermilk mixture into flour mixture just until combined. Divide evenly among muffin cups. Dip cream cheese pieces in 2 tablespoons of the sugar; place in center of each muffin. Press cream cheese until level with batter. (Do not cover the cream cheese with the batter). Sprinkle muffins with remaining 1 tablespoon sugar.

3. Bake 20-25 minutes or until light brown and toothpick inserted off-center comes out clean (do not put toothpick in cream cheese). Cool on wire rack 10 minutes. Remove from pan; server warm or at room temperature. Store in refrigerator.

This week....

Look out for these new posts this week. I will be posting step by step instructions for the strawberries and cream muffins as well as how to make your own taco meat (no more of that salt packed taco seasoning packs) and I hope to have May's menus up before the end of the week as well. I am looking for some new summer menu ideas so if anyone has any ideas let me know.

Happy Eating.