Mess Up

Messing up really sucks sometimes. It's a horrible feeling. On Friday I was responsible to cook for 50 bible school students. Oh yes, I thought I had it all planned out. Ha! Let me tell you a secret... Potatoes scare me. They are ticking time bombs of potential messing-up-ness! But, I decided to face my fear and add potatoes in alfredo sauce to the menu, thinking; "Okay this is only for 50 people, I will just be really careful and not mess up on these potatoes." Guess what? I messed up. Alarmingly, I noticed that they were completely overcooked (those darn church stoves are beastly) and it was all my fault! The recipe was very specific in stating "do not overcook!". So... what to do? Throw out 20 pounds of potatoes? Preposterous. I can't do that. So, with advice from my best kitchen buddies- Lesya, Natalya, Dasha, and Liliya we decided to turn the pitiful mess into mashed potatoes. And this brings me to the conclusion- sometimes mess ups turn out to be not-so-messed-up. Maybe the dish did not look so delicate and shapely, but it was creamy and flavorful. Now, next time you make a mistake, blame someone else (haha) take a deep breath and look at the big picture- it will be alright.

Heavenly Chocolate Cupcakes

I had fun making these!

Yeild: 24 cupcakes

Ingredients:

1 1/3 cups all-purpose flour

1/4 teaspoon baking soda

2 teaspoons baking powder

3/4 cup unsweetened cocoa powder

1/8 teaspoon salt

3 tablespoons butter, softened

1 1/2 cups white sugar

2 eggs

3/4 teaspoon vanilla extract

1 cup milk

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
3. Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.

 http://allrecipes.com/Recipe/Chocolate-Cupcakes/Detail.aspx

Lasagna & A Song

 

Tanya made this lasagna for a struggling family in our church (yes, she is a natural cook!), it makes a huge portion so we had to keep half of it. It was good! 

Ingredients

1 pound sweet Italian sausage
3/4 pound lean ground beef

1/2 cup minced onion

2 cloves garlic, crushed

1 (28 ounce) can crushed tomatoes

2 (6 ounce) cans tomato paste

2 (6.5 ounce) cans canned tomato sauce
1/2 cup water

2 tablespoons white sugar

1 1/2 teaspoons dried basil leaves
1 teaspoon Italian seasoning
1 tablespoon salt

1/4 teaspoon ground black pepper

4 tablespoons chopped fresh parsley

12 lasagna noodles

16 ounces ricotta cheese

1 egg

1/2 teaspoon salt

3/4 lb mozzarella cheese, sliced. 

3/4 cup grated Parmesan cheese

Directions

1. In a large pan, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 hour, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Click this link for the original recipe!

Now to another subject. I was listening to Pandora last night and discovered this song! If you know me, you know that I LOVE songs that have emotion. Though I may not have understand all the words, I was touched deeply. 

Oh yes, translation for you non-Spanish speaking common folk:

Answer me quickly, O Lord;

my spirit fails.

Do not hide your face from me

or I will be like those who go down to the pit.

Let the morning bring me word of your unfailing love,

for I have put my trust in you.

Show me the way I should go,

for to you I lift up my soul.

Rescue me from my enemies, O Lord,

for I hide myself in you.

Teach me to do your will,

for you are my God;

may your good Spirit

lead me on level ground.

For your name’s sake, O Lord, preserve my life;

in your righteousness, bring me out of trouble.

In your unfailing love, silence my enemies;

destroy all my foes,

for I am your servant.

Psalm 143:7-12

 

Veggie Burgers

Ingredients

1 (15 ounce) can black beans, rinsed and drained

1/4 cup quinoa

1/2 cup water

1/2 cup bread crumbs

1/4 cup minced yellow bell pepper

2 tablespoons minced onion

1 large clove garlic, minced

1/2 teaspoon salt

1 teaspoon hot pepper sauce 

1 egg

3 tablespoons olive oil 

Directions

1. Bring the quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes.
2. Roughly mash the black beans with a fork leaving some whole black beans in a paste-like mixture.
3. Mix the quinoa, bread crumbs, bell pepper, onion, garlic, cumin, salt, hot pepper sauce, and egg into the black beans using your hands.
4. Form the black bean mixture into 5 patties.
5. Heat the olive oil in a large skillet.
6. Cook the patties in the hot oil until heated through, 2 to 3 minutes per side. 

 

"Best Brownies" from Scratch

Notice I wrote "best brownies" in quotations. I am not sure if they are the best because I did not get to try them myself! I threw this together last night before our youth choir party. The official recipe that is online includes a recipe for the frosting. I had some chocolate frosting at home that I used and drizzled with warm caramel. It looked good :)

 

Ingredients

1/2 cup butter

1 cup white sugar

2 eggs

1 teaspoon vanilla extract

1/3 cup unsweetened cocoa powder

1/2 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon baking powder

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
4. To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.

http://allrecipes.com/Recipe/Best-Brownies/Detail.aspx 

There is even a video for those of you who are visual learners!
http://allrecipes.com/video/617/best-brownies/detail.aspx

Spinach Strawberry Salad

A few people have asked me about this salad recipe ever since trying in on New Years. Sorry for the delay, better late than never :)

http://natashaskitchen.com/2011/07/10/spinach-strawberry-salad/

This recipe is by Natasha from Natashaskitchen.com Click the link above to visit her amazing website.

Slow Cooker Chicken Taco Soup

Yummy Soup/Chili for the cold winter months :) It's like giving your tummy a big warm hug!

Ingredients

• 1 onion, chopped
  
  
  1 (16 ounce) can chili beans
  
  
  1 (15 ounce) can black beans
  
  
  1 (15 ounce) can whole kernel corn, drained
  
  
  1 (8 ounce) can tomato sauce
  
  
  1 cup chicken broth
  
  
  2 (10 ounce) cans diced tomatoes with green chilies, undrained (I actually forgot this ingredient when I made it)
  
  
  1 (1.25 ounce) package taco seasoning
   
  3 whole skinless, boneless chicken breasts
  
  
  shredded Cheddar cheese (optional)
  
  
  sour cream (optional)
  
  
  crushed tortilla chips
  
  
  
  

  Directions

• Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
• Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.  

•  http://allrecipes.com/Recipe/Slow-Cooker-Chicken-Taco-Soup/Detail.aspx
   

Buffalo Chicken Soup

My mom's reaction "Diana, it so good, but too spicy." It was perfect to everyone else! Some people cannot handle hot sauce. This soup turned out really yummy, partly because I added my own spin on it*.

 

Ingredients:

1/4 cup butter

3 stalks celery, diced (I didn't have celery so I added one medium carrot, graded)

1 Small onion, diced

 

1/4 cup all-purpose flour (We ran out of everything except whole wheat flour)

3/4 cup half-and-half cream (Seemed too fattening so I used our 2% milk, and it was still perfect)

3 cups water

  

1 cube chicken bouillon (All I could find was pork bouillon... strange but it worked. lol)

2 cups cubed cooked chicken

1/4 cup buffalo wing sauce, or more to taste

1 1/2 cups shredded Cheddar cheese (Mozzarella is fine too)

1/2 cup rice (not part of original recipe)

 salt and pepper to taste (+ billions of different seasonings that I thought smelled good, can't even name them.)

*When saying I added my own spin, I mean I couldn't find half the ingredients so I had to use what I could find.

Directions

 Melt the butter in a large pot over medium-high heat; cook the celery and onion in the melted butter until tender, about 5 minutes. Add the flour and allow to cook until absorbed, about 2 minutes more. Slowly stir the half-and-half and water into the mixture. Dissolve the bouillon in the liquid. Stir in the chicken, buffalo wing sauce, and Cheddar cheese. Season with salt and pepper. Reduce heat to medium-low. Stirring occasionally, allow the soup to simmer until the the cheese has melted completely, about 10 minutes.

 

I am notorious for not following recipes. So you try something new, who knows it might be delish!

 

original recipe link: 

 http://allrecipes.com/recipe/buffalo-chicken-soup/detail.aspx?event8=1&prop24=SR_Title&e11=buffalo%20chicken%20wing%20soup&e8=Quick%20Search&event10=1&e7=Recipe%20Search%20Results  

Apple Squares

  Sounds plain? Yes. BUT... They were so moist and yummy, not plain after all! I was surprised! I added a caramel glaze on top while it was still warm (apple dipping caramel). PS don't test it with a toothpick, it won't come out clean because it is very moist. Simply bake it for allotted time and look for it to be semi firm and bounce back when you touch it.

(Recipe makes 1 9x9-inch pan)

Ingredients

1 cup sifted all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1/4 cup butter or margarine, melted

1/2 cup packed brown sugar

1/2 cup white sugar

1 egg

1 teaspoon vanilla extract

1/2 cup chopped apple

1/2 cup finely chopped walnuts

2 tablespoons white sugar

2 teaspoons ground cinnamon

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch pan. Sift together flour, baking powder, salt, and 1/4 teaspoon of cinnamon; set aside.
2. In a large bowl, mix together melted butter, brown sugar, and 1/2 cup of white sugar with a wooden spoon until smooth. Stir in the egg and vanilla. Blend in the flour mixture until just combined, then stir in the apples and walnuts. Spread the mixture evenly into the prepared pan. In a cup or small bowl, stir together the remaining cinnamon and sugar; sprinkle over the top of the bars.
3. Bake for 25 to 30 minutes in preheated oven; finished bars should spring back when lightly touched. Cool in the pan, and cut into squares.

 http://allrecipes.com/Recipe/Apple-Squares/Detail.aspx

Coconut Macaroons

Ingredients:

2 egg whites
2/3 cup sugar
14oz package shredded coconut (I used the whole pack)
1 tsp vanilla extract
1 tsp salt

Directions:
Preheat oven to 350 degrees.
Beat the egg whites until peaks begin to form.
Gradually begin to add sugar.
Add vanilla and salt.
Continue beating until stiff peaks form.
Stir in the coconut.
Drop the coconut onto a cookie sheet using a tablespoon.
Bake 18-20 minutes.
Garnish anyway you desire. I like putting them into colorful cupcake cups and drizzling with milk chocolate.  

*This is Lesya's recipe*

Double Layer Pumpkin Cheesecake

Ingredients

2 (8 ounce) packages cream cheese, softened

1/2 cup white sugar

1/2 teaspoon vanilla extract

2 eggs

1 (9 inch) prepared graham cracker crust

1/2 cup pumpkin puree

1/2 teaspoon ground cinnamon

1 pinch ground cloves

1 pinch ground nutmeg

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

I did not think of this recipe! http://allrecipes.com/Recipe/Double-Layer-Pumpkin-Cheesecake-2/Detail.aspx

Homemade Hummus

Ahhh I forgot how much I love spending the evening in the kitchen! I baked some pie pumpkins to make pumpkin pie for the future (freezers work miracles), made raspberry pretzel jello for our neighbor (long story) and hummus! If you do not know, I am a student, a nursing student to be exact. I'm not exactly made of money, so this is a "frugal" approach to enjoying hummus (which can be quite expensive!) All props go to Moneysavingmom.com where I found this recipe!

http://allrecipes.com/Cook/11694711/Photo.aspx?photoID=471245

Homemade Hummus

Price Per Serving: $0.05 (1/4 cup)
Recipe Yield: 1 1/2 cups

INGREDIENTS:

• 1 1/2 cups cooked chickpeas (about 3/4 cup dry) — see cooking notes below
• 2 cloves garlic (minced)
• 2 teaspoon lemon juice
• 1/4 teaspoon onion powder
• 1/4 teaspoon pepper
• 1/2 tsp salt
• 1/2 cup water

DIRECTIONS:
1. Combine all of the ingredients other than the water into a quality food processor or blender and let it do its thing.
2. Add some water 1/4 cup at a time and continue blending, scraping down the sides occasionally if needed. You can add more or less water than suggested, depending on your desired consistency.
3. Enjoy!

IMPORTANT NOTES: 

To cook dried chickpeas, first soak them over night in cold water. Then, bring the soaked chickpeas to a boil in plenty of water and reduce the heat to a simmer for 1 1/2 hours to 2 hours until tender. Leave the lid of the pot tilted slightly to allow some of the steam to escape. If you’d rather, you can cook them in a slow cooker instead.

If you’d rather just use canned chickpeas (already cooked), just realize that you’ll probably be paying more like $0.12 to $0.15 per serving instead.

 http://moneysavingmom.com/2012/09/easy-homemade-hummus.html

Healthy, yummy, simple. :)  Enjoy your week!

Southern Peach Cobbler

 

A delicious cobbler that intensifies in taste when eating and speaking in a southern accent. 

Anyway, you can add any kind of fruit into this cobbler... I imagine blueberry would be simply the bomba!

Ingredients

• 8 fresh peaches - peeled, pitted and sliced into thin wedges
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 teaspoon fresh lemon juice
• 2 teaspoons cornstarch
•  
• 1 cup all-purpose flour
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, chilled and cut into small pieces
• 1/4 cup boiling water
•  
• MIX TOGETHER:
• 3 tablespoons white sugar
• 1 teaspoon ground cinnamon

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
3. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes. 

Thank you Allrecipies.com! This website app on my phone always lets me search the best rated recipes according to what I have on hand. Very helpful. Click HERE for the link to the site.

Mom's Zucchini Bread

If you have never tried zucchini bread I suggest you try out this recipe! I think it is delish :)

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs
• 1 cup vegetable oil
• 2 1/4 cups white sugar
• 3 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped walnuts

Directions

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool. 

 

Props to Allrecipies.com for providing me with this recipe! Find the link here: http://allrecipes.com/recipe/moms-zucchini-bread/detail.aspx?event8=1&prop24=SR_Title&e11=zucchini%20bread&e8=Quick%20Search&event10=1&e7=Home%20Page 

You can even watch a step by step video here: http://allrecipes.com/video/628/moms-zucchini-bread/detail.aspx?prop24=RR_RelatedVideo

Parmesan (Sage) Pork Chops

I do not think I have ever ate pork chop before, never mind cooking it. But I found some pork in the fridge yesterday and decided to take a stab at it! It turned out not to bad. My mom really liked it! I didn't have sage so I skipped that ingredient... I also skipped the lemon zest part.

Ingredients

• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1 pinch ground black pepper
• 1 egg, lightly beaten
• 3/4 cup Italian bread crumbs
• 1/2 cup grated Parmesan cheese
• 1 1/2 teaspoons rubbed sage
• 1/2 teaspoon grated lemon zest
• 2 boneless pork chops
• 1 tablespoon olive oil
• 1 tablespoon butter

Directions

1. Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 7x11-inch baking dish.
2. Mix flour, salt, and ground pepper in a shallow dish. Combine bread crumbs, Parmesan cheese, sage, and lemon peel in a shallow dish. Gently press pork into flour mixture to coat and shake off excess flour. Dip into beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place breaded pork onto a plate while breading the rest; do not stack.
3. Heat olive oil and butter in a skillet over medium heat. Brown pork chops on each side, about 4 minutes per side, then transfer to baking dish.
4. Bake in preheated oven until juices run clear and a meat thermometer inserted into the middle of pork reads 160 degrees F (71 degrees C), 10 to 15 minutes. 

Recipe found here: Parmesan (Sage) Pork Chop Recipe

Resturant Style Spinach Artichoke Dip

I tried this recipe for the first time this past Saturday and it was so good! It really reminds me of the Applebee's artichoke dip. It felt special to use our spinach from our garden... Now I know how farmers feel! Haha, not really.

 

Ingredients

• 4 cloves garlic
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 (10 ounce) container Alfredo-style pasta sauce
• 1 cup shredded mozzarella cheese
• 1/3 cup grated Parmesan cheese
• 1/2 (8 ounce) package cream cheese, softened

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins.
3. In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese.
4. Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.

Cherry Clafoti

I made this for Coffee House yesterday. My dad brought over the fresh cherries from California (a positive for having a truck driver dad). This is a very simple summer recipe that is perfect for when cherries are in season. Here is where you can find the recipe http://diana-ablogaboutlife.blogspot.com/2011/07/cherry-clafouti.html#comment-form

Zucchini

I have been majorly craving summer food. Especially grilled zucchini. So last night after Tim Horton's at 12 am we stopped by Wegmans and I bought some. I don't even know how to turn on our gas grill (I would probably explode something) so I worked with our panini press.

Cut the zucchini and salt according to taste. Leave on open panini press for 5 minutes. Add one teaspoon olive oil to pan and let it heat up. Press two pieces of garlic and fry in oil for one minute. Drip a little bit of this oil onto the zucchini, add pepper and close the panini maker. Let it cook for 5 minutes or until brown and softened. Add a few drops of fresh squeezed lemon juice onto the cooked zucchini. 

Serve zucchini with whatever you like! I served it with teriaki salmon and summer crab salad.

Raspberry Sesame Seed Cookies

Make these today... Pretty legit! I got the recipe from Grab and Go Recipes... Click here

Washboard Cookies

It's a simple cookie... and a simple recipe. I really like them because they have a little bit of crunch on the outside but are soft on the inside. I just love how it's so simple, it reminds me of something a grandma would make (an American grandma...) Maybe I'll be baking these for my grand kids one day :) Oh and I was surprised how much they spread, make room on the cookie sheet because they sure do rise!
PS: Don't be fooled by the title... You will not get washboard abs after eating a batch of these.

Ingredients

• 1/2 cup butter or margarine, softened
• 1 cup packed dark brown sugar
• 1 egg
• 1/2 teaspoon baking soda
• 1 tablespoon hot water
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• sugar

Directions

1. In a mixing bowl, cream butter, brown sugar and egg. Stir together baking soda, water and vanilla; add to creamed mixture. Add flour and mix well. Shape into walnut-sized balls. Place on greased baking sheets; flatten with a fork that has been dipped in water. Sprinkle with sugar. Bake at 325 degrees F for 15-20 minutes or until edges begin to brown. Cool on waxed paper. 

 

Props to Allrecipies.com! Click the link here: 

 http://allrecipes.com/Recipe/Washboard-Cookies/Detail.aspx