Tired of all the sweets from Christmas? I know I am. I'm sure that won't last long but until then, here are some delicious treats that won't hit your sweet tooth. These tasty little bites are made with Swiss cheese which gives them a nice little bite. They are perfect as a side dish with dinner, or as hors d'oeuvres if you're having a little New Year's Party. And they're easy to make too!
Cheese Puffs
makes about 2 dozen
1 cup water
2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup all purpose flour
4 eggs
1 1/4 cups Swiss cheese, grated
1 tablespoon Dijon mustard
1 teaspoon dried parsley
In a large saucepan, bring the water, butter, salt and pepper to a boil. Quickly add the flour and stir until it all comes together and forms a ball. Set aside and cool for 5 minutes. Add eggs, one a time and mix well after each one. Continue beating until mixture is smooth. Stir in Swiss cheese, mustard and parlsey. Drop by rounded tablespoons onto a baking sheet lined with parchment paper. Bake at 425 degrees for about 15 minutes or until golden brown.
I hope you enjoy them! Happy New Year!
30.12.08
Recipe: Cheese Puffs
23.12.08
Recipe: Gingerbread Biscotti
Biscotti is always in season, but Gingerbread Biscotti is perfect for the holidays. It fills your home with the most amazing aroma, you'll want to bottle it up and make it last all year long! Biscotti is simply a twice-baked cookie. It is simple to make and perfect for dunking in hot cocoa or coffee.
To make it extra special, dip half in melted chocolate and you'll have an amazing treat!
Gingerbread Biscotti
1/2 cup butter, at room temperature
3/4 cup granulated sugar
1/2 cup molasses
3 large eggs
3 1/4 cups all purpose flour
1 1/2 teaspoon baking powder
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1 cup sliced almonds, toasted
In a large bowl, sift or whisk together the flour, baking powder, cinnamon, nutmeg, ginger, allspice, and cloves. Set aside. Cream together the butter and sugar until fluffy. Add molasses and eggs and mix until smooth and blended. Slowly add flour mixture until incorporated. Stir in almonds. Divide dough in half and shape into 2 loaves on baking sheet lined with parchment paper. Loaves should be about 12 inches long, 3 inches wide and about 1/2 inch thick. Bake at 375 degrees for about 25-30 minutes or until golden. Remove from oven and let cool about 10 minutes. Slice into 1/2 inch thick pieces on the diagonal. Place back on the cookie sheet and bake for an additional 10-15 minutes or until crispy.
Happy holidays!!
12.12.08
Herbs: Cilantro
Cilantro is traditionally used in Middle Eastern, Mexican and Asian cooking. It's taste is a fragrant mix of parsley and citrus.
Here are a few helpful hints about Cilantro:
Season: available year-round
How to select: Easily confused with flat-leaf parsley in appearance, so be sure to sniff carefully. Look for a bunch with unwilted leaves in medium green. Found fresh year round in most markets.
How to store: Store in refrigerator with cut ends in a jar of water and leaves loosely covered with a plastic bag for several days. Change water every 2 days. Or store in a plastic bag for a week.
How to prepare: Wash and pat dry before using, as the leaves attract sand.
Matches well with: avocado, chicken, fish, ice cream, lamb, lentils, mayonnaise, peppers, pork, rice, salads, salsas, shellfish, tomatoes, yogurt
Click here for a delicious salsa recipe using Cilantro.
Hope you enjoy it!
3.12.08
Holiday: Chocolate Oreo Fudge
The bird has been devoured and now it is on to Christmas. The holidays are filled with sweets, treats and all things delicious. Christmas wouldn't be Christmas without my Mom's fudge. This recipe has been in my family for generations. It is a simple classic fudge recipe but I like to add in extra yummy treats. This time - crushed Oreo cookies. This fudge is exceptionally rich but so smooth and delectable. The pan will be devoured in no time at all! This is also perfect for neighbor gifts this holiday season.
Chocolate Oreo Fudge
1 12 ounce can evaporated milk
4 1/2 cups granulated sugar
1/2 cup butter, room temperature
1 12 ounce package semi sweet chocolate chips
1 13 ounce jar marshmallow cream
4- 1.55 ounce Hershey's milk chocolate bars, chopped
1 tablespoon pure vanilla extract
2 cups crushed Oreo cookies
1. In a large saucepan, heat the evaporated milk and sugar until boiling. Continue heating over medium-high heat and at a low boil for about 10-12 minutes, or until it has reached the soft ball stage. (Check this by adding a small drop to a bowl of cold water. If you can roll it into a soft ball, it is ready.)
2. In a mixer, add the butter, chocolate chips, marshmallow cream, and chocolate bar chunks. Pour in the milk and sugar mixture and whip until all the ingredients are melted and smooth. Add in vanilla extract. Stir in the Oreo's.
3. Pour directly into a greased 9X13 pan and refrigerate until set, about 1 hour.
I hope you enjoy these treats! Happy Holidays!
25.11.08
Recipe: Fried Ravioli
If you are looking for a delicious restaurant style meal but don't want to spend the money or wait in the lines, look no further. I am a fan of all Italian food. I could eat it for every meal, every single day without complaint. This ravioli is one of my favorites.
This dish can be made with any type of ravioli. Just buy your favorite at the store, or if you have the time, make it from scratch. I just buy mine frozen and cook it off for just a couple of minutes before coating them in buttermilk and breadcrumbs. It takes just a couple of minutes to fry up and then you have a meal you can take pride in. If you want to mix it up a bit, use these for appetizers or add them to a salad. Delicious!
Fried Ravioli
1 bag frozen cheese ravioli (about 24 pieces)
1 1/2 cup Italian style bread crumbs
1/2 cup grated Parmesan cheese
1 cup buttermilk
Oil for frying
1. Cook ravioli until al dente. Cool.
2. Heat oil to approximately 350 degrees.
3. Dredge ravioli in buttermilk and then bread crumbs. Gently place into hot oil and fry until golden brown, about 2-3 minutes.
4. Once ravioli are browned, sprinkle with additional grated Parmesan cheese and I hope you enjoy these!
20.11.08
Recipe: Roasted Turkey Risotto
Roasted Turkey Risotto
5 cups chicken stock
1 1/2 cups Arborio rice
4 tablespoons butter
2 tablespoons olive oil
1 medium onion, diced
2 cups leftover turkey, chopped
1 cup frozen peas
1/2 cup Parmesan cheese, grated
juice of 1 lemon
1 tablespoon dried parsley
1 teaspoon salt
1/4 teaspoon pepper
1. Heat the chicken stock in a medium saucepan just until lightly simmering.
2. In a large skillet, heat the butter, olive oil, and onions over medium-high heat until onions are soft. Add rice and heat until lightly toasted. Add 1 cup of chicken stock and let simmer until stock has been absorbed by the rice. Be sure to stir the risotto often. Add more broth as each cup is absorbed. Continue until all the broth is absorbed and the rice is al dente, about 20 minutes.
3. Stir in the turkey, peas, lemon, parsley, salt and pepper. Heat through.
Enjoy!
13.11.08
Holiday Recipe: Homemade Cranberry Sauce
The holidays are approaching fast. The easiest recipe in the world, but often not used, is homemade cranberry sauce. Once you make if from scratch, you'll never want to open a can again! And it only takes about 15 minutes from start to finish. 
You can use this sauce as a traditional side or use as a sandwich spread. It also makes a delicious topping for cheesecake!
Homemade Cranberry Sauce
1 12 ounce bag of fresh or frozen cranberries
1 cup sugar
1 cup water
1. In a saucepan, mix water and sugar and heat on medium heat until sugar is dissolved. Add cranberries and bring to a low boil. Stir frequently and reduce heat to keep the sauce at a low boil for about 10 minutes. When the sauce begins to thicken and the cranberries begin to burst remove from heat. The sauce will thicken as it cools.
6.11.08
Kid Friendly Recipe: Potato Boats
As a mother of two, I'm often trying to find kid friendly recipes. This is one that my kids love and love to help me assemble. It's so important to get your kids in the kitchen with you. It teaches them so much and kids love to eat what they help make. It makes them feel so proud. It's also important to make it fun and interesting. These potato boats are easy to make and also very delicious!
Potato Boats
4 small baking potatoes, cut into wedges
1/3 cup all purpose flour
1/3 cup grated Parmesan cheese
2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon garlic powder
1/3 cup milk
1/4 cup butter, melted
To top it off:
grated cheddar cheese
crumbled cooked bacon
sour cream
fresh or dried parsley
1. Preheat oven to 400 degrees. In a large resealable plastic bag, add the flour, cheese, salt, pepper and garlic powder. Mix together well. Put milk in a small bowl.
2. Dip each potato wedge into the milk and then drop into the flour mixture. When all the potato wedges are in the flour mixture, seal the bag up and shake until all are evenly coated. Drop each potato wedge onto a baking sheet and drizzle the butter over each one. Bake for about 20-25 minutes, or until nicely browned.
3. Once out of the oven, top them with the cheddar cheese and bacon. Put back in the oven just until cheese is melted. Top with sour cream and parsley.
31.10.08
Candied Caramel Apples
Candied caramel apples are so easy and an absolute necessity for the holidays. Make them for parties or even as gifts for your neighbors. They are delicious and you can use your creativity and make them fabulous. Simply buy a bag of caramels, (or make your own), melt them down with 2 tablespoons of water and stir until smooth. Coat the apples and let the excess drip off and place the apples on buttered wax paper. Decorate with candy, nuts and chocolate. Refrigerate to set.
23.10.08
recipe: Pumpkin Spice Muffins
These muffins are filled with fall spices and fill your home with the most wonderful, sweet, fall aroma! They are topped with a brown sugar cinnamon crumble and drizzled with a cinnamon cream cheese glaze. They are so moist and delicious you will be having seconds before you know it! These muffins will certainly warm your soul on a cold fall day.
Pumpkin Spice Muffins with Brown Sugar
Crumble and a Cinnamon Cream Cheese Drizzle
makes 12 muffins
For the muffins:
3 cups all purpose flour
1 1/2 tablespoons baking powder
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
1/2 cup butter, melted
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1/4 cup milk
1/4 cup heavy cream
1 cup pureed pumpkin
For the Crumble:
1/4 cup brown sugar
2 tablespoons all purpose flour
1/2 teaspoon cinnamon
1 tablespoons melted butter
For the glaze:
1 cup confectioners' sugar
2 ounces softened cream cheese
dash of ground cinnamon
dash of milk, if needed
1. Preheat oven to 350 degrees. Spray regular muffin in with non stick spray.
2. Whisk together the flour, baking powder, salt, cinnamon, and pumpkin pie spice. Set aside.
3. Using a mixer, mix the butter and sugars until creamy. Add eggs and vanilla and mix until combined. Alternate adding the dry ingredients and the milk and cream. Add pumpkin puree. Do not overmix.
4. Divide batter evenly between the muffin tins, filling to the very top and a little over.
5. In a small bowl, mix together the ingredients for the crumble. Crumble on top of each muffin batter. Bake for about 25-30 minutes or until cooked through and lightly browned. Transfer to a wire rack to cool slightly.
6. In a small bowl, mix together the ingredients for the glaze. Drizzle over the tops of the muffins.
15.10.08
How To: Roast Pumpkin Seeds
Pumpkins bring us so many wonderful things during the Fall season. Jack-o-lanterns, pumpkin soup, pumpkin bread, and my favorite pumpkin seeds, are just a few. Roasting pumpkin seeds is so simple and takes just a little bit of time to clean the seeds, and just about an hour to roast them. They are a simple little treat! So after you've carved your pumpkins, make sure you don't let those seeds go to waste.
