Monday, November 29, 2010

Trader Joe's Prime Rib with Balsamic Glazed Onions

(TJ= Trader Joe's)

TJ’s Olive Oil

1 package TJ’s Fully Cooked Prime Rib

2 packages TJ’s Frozen Balsamic Glazed Grilled Sweet Onions

1 cup TJ’s Crumbled Gorgonzola Cheese

Drizzle olive oil in a large skillet over medium-high heat and sear prime rib on both sides to get a

nice browning. Add the packages of onions to the skillet around the meat. Cover and let cook for

about 30 minutes, turning ever so often. For medium-rare, let the meat reach 105º, then remove from

heat. Sprinkle with Gorgonzola and cover until cheese begins to melt. Remove meat and let sit for a

few minutes before carving. Platter with the glazed onions and serve.

Saturday, November 27, 2010

Easy Chocolate Trifle

Go ahead and experiment with other flavors of pudding and fruit!

Thursday, November 25, 2010

Jan’s Best Chocolate Chip Cookies

Crispy on the outside, chewy on the inside.. .YUMMO! Throw away the Toll House recipe, this is the BOMB!

1 cup butter, softened

1 cup white sugar

1 cup packed brown sugar

2 eggs

2 teaspoons vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons hot water

1/2 teaspoon salt

2 cups semisweet chocolate chips

1 cup chopped pecans or walnuts

Preheat oven to 350 degrees F (175 degrees C).

Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.

Bake for about 10 – 12 minutes or until edges are nicely browned. I use Parchment paper but you can just bake on an ungreased pan.

Variation - (kitchen sink cookies) 1/2 cup chocolate chips 1/2 cup peanut butter chips 1/2 cup skor bits 1/2 cup white chocolate chips 1/2 cup coconut 1/2 cup nuts (any kind you like!)

Adding 1/2t. cream of tartar to give the cookies a cracked appearance on top

Low Sodium Dill Dip Mix to Give as A Gift

Dip mixes are expensive and take so little work to prepare.. .and they make ideal gifts!

Mix ahead and package in a small baggie with a header card stapled to it or put it in a sterilized baby food jar. To prepare, you simply add a few TABLESPOONS of this dip to sour cream and mayo for a wonderful vegetable dip.

Beau Monde Seasoning, made by Spice Island, is sometimes difficult to find...Kroger's carries it, if you can't find it you can make your own. (See below)

•1/2 cup dried dill weed
•1/2 cup dried minced onion
•1/2 cup dried parsley
•1/3 cup Beau Monde Seasoning
 1/3 cup garlic powder

Combine all ingredients in a small bowl. Pour into tightly sealed container and store in a cool, dry place. Make sure to label container and attach instructions for use.

Dill Dip

1 cup mayonnaise or low-fat mayonnaise
1 cup sour cream or low-fat yogurt
3 Tbsp. Dill Dip Mix
A couple drops of Tabasco sauce - (will not make it spicy or hot)

1 green onion, finely sliced (optional)
Combine all ingredients in a medium bowl and blend until well mixed. If desired, chill for a few hours before serving to blend flavors.

Note: If you don't need to follow a low sodium diet, you can add a tsp of Lawry's seasoned salt to the mix

Homemade Beau Monde Seasoning

This recipe comes from - I've never made it because I can find it in the grocery store. However, when I buy it, it is a finely ground powder, you might want to use a mortar and pestle to pulverize it when you use it in a recipe.

•1 Tbsp. ground cloves  

•1 tsp. ground cinnamon

•1 Tbsp. salt

•1 Tbsp. ground bay leaf

•1 Tbsp. ground allspice

•2 Tbsp. ground pepper

•1 Tbsp. ground white pepper

•1 tsp. ground nutmeg

•1 tsp. ground mace

•1 tsp. celery seed


In a small mixing bowl, mix together all ingredients. Pour into a tightly closed jar and store in a cool, dry place

Wednesday, November 24, 2010

Creamy Gourmet Chicken Cajun Pasta for Two

2 boneless skinless chicken breasts, cut into thin strips
4 ounces linguine, cooked al dente
2 teaspoons cajun seasoning
2 tablespoons butter
1 thinly sliced green onions
1 -2 cup heavy whipping cream or half and half
 2 tablespoons chopped sun-dried tomatoes or cherry tomatoes cut in half
1/4 teaspoon salt
 1/4 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/4 cup grated parmesan cheese

Place chicken. a couple TBSP of Flour  and Cajun seasoning in a bowl and toss to coat.

In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.

Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.

Pour over hot linguine and toss with Parmesan cheese.

Killer Crockpot Pot Roast

1 (4 -5 lb) beef roast, any kind

1 (1 1/4 ounce) package brown gravy mix, dry

1 (1 1/4 ounce) package dried Italian salad dressing mix

1 (1 1/4 ounce) package ranch dressing mix, dry

1/2 cup water

1 large onion cut up

lots of baby carrots

Potatoes, cut up and added to the crockpot

Total Time: 1/2 day

Place beef roast in crock pot.
Mix the dried mixes together in a bowl and sprinkle over the roast.
 Pour the water around the roast. 
Cook on low for 7-9 hours.
If you don't add potatoes to the pot roast, serve with mashed potatoes or boiled potatoes.

Super Pizza Sauce - For Pizza or Bread Sticks

1 (14 1/2 ounce) can diced tomatoes with juice

1 (6 ounce) can tomato paste

2 tablespoons extra virgin olive oil

2 tablespoons chopped fresh basil (or 2 t. dried)

1 1/2 teaspoons dried oregano

1 1/2 teaspoons sugar

1/2-1 teaspoon minced garlic

3/4 teaspoon salt (or 1 1/2 t. kosher salt)

10 mins

In a bowl, combine the diced tomatoes with juice, tomato paste, olive oil, basil, oregano, sugar, garlic, and salt. 
Taste and add more salt, if needed. 3 Use immediately or store in a air-tight container in the refrigerator for up to 5 days, or freeze for up to 2 months. 4 Bring to room temperature before using.

Nana Mae's Vinegar Pie Crust

This pie dough rolls out perfectly, and the crust bakes beautifully - it's been passed down from one generation to the next for years. It does not have a vinegar flavor.

3 cups all-purpose flour

1 teaspoon salt

1 1/4 cups shortening 1 egg, beaten

1 tablespoon distilled white vinegar

4 tablespoons water

 In large bowl mix flour and salt. Cut in shortening with two butter knifes.

 In separate bowl, mix together egg, vinegar, and water. Drizzle wet mixture into dry mixture, cutting it in.

 Roll out dough, and fit into two 9 inch pie pans.

Bake at 425 degrees F (220 degrees C) for 12 minute

Layered BLT Dip

This layered dip is really delicious served with soft or crisp breadsticks - or use it to make mini sandwiches.

Prep Time: 25 minutes

•8 oz. pkg. cream cheese, softened

•1/2 cup mayonnaise

•1/4 cup grated Parmesan cheese

•1 cup torn lettuce

•8 slices bacon, cokoed crisp and crumbled

•4 plum tomatoes, chopped

•4 green onions, chopped

•1-1/2 cups shredded cheddar cheese

Combine cream cheese, mayonnaise, and Parmesan cheese in small bowl. Spread onto serving plate. Top with lettuce, cooked bacon, plum tomatoes, green onions, and cheddar cheese. Chill until serving. This is great served with crisp breadsticks for dipping, along with some chewy Italian bread slices.

Pesto Torte

This fabulous torte can be made without the sun-dried tomatoes. The combination of cream cheese and pesto is mouth-watering.

Prep Time: 25 minutes

•2 (8 oz.) pkgs. cream cheese, softened

•1 cup, or 2 sticks butter (yes, 2 sticks!!) softened

•1 small jar oil packed sun-dried tomatoes - drained

•10 oz. container refrigerated pesto

•1/2 cup grated Parmesan cheese


In medium bowl, beat cream cheese and butter until well blended. Mix pesto and cheese in small bowl. Line two 8 oz. custard cups with plastic wrap. Divide cream cheese mixture into four parts. Spoon 1/4 of cream cheese mixture into each custard cup. Sprinkle each with 1/4 of the tomatoes. Spread 1/4 of the pesto mixture over tomatoes. Repeat layers until all the mixtures are used. Top with a basil leaf.

Fold plastic wrap over each torte, sealing well. Chill overnight until firm. Unmold, remove plastic wrap, and serve with crusty French bread slices or sturdy crackers. Serves 8 to 10

Hot Ruben Dip

If you love Reuben sandwiches from the deli, you'll love this appetizer recipe. Serve it with toasted rye bread fingers that have been buttered and toasted. Oh, for the picture, I used half Swiss cheese and half Colby.

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutesIngredients:

•8 oz. pkg. cream cheese, softened

•2 cups shredded Swiss cheese

•1/2 cup Thousand Island salad dressing  or Yellow Mustard

•1 cup corned beef, chopped

•1/2 cup sauerkraut, rinsed and drained

•1/4 cup grated Parmesan cheese


Preheat oven to 375 degrees F. Mix cream cheese and 1 cup Swiss cheese in small bowl. Spread in bottom of 9" pie plate. Drizzle with half of salad dressing. Top with corned beef and sauerkraut. Drizzle with remaining salad dressing. Top with remaining Swiss cheese and Parmesan cheese.

Bake at 375 degrees F for 15-25 minutes until dip begins to bubble around edges and cheese is melted. Serve with crisp crackers, melba toast, breadsticks and crusty toasted rye bread slices

Raw Tomato Dip

Diced fresh tomatoes
Minced Carrots
Diced Green Olives
Olive Oil
Oregano (optional)
Chop basil, garlic and cucumber; mix it with the fresh tomatoes and the carrots, green olives add some salt and the olive oil. Sprinkle with some oregano. Toss it with a spoon and serve on a bowl with low fat toasts or crackers.

Calories per tablespoon 30

Roasted Garlic Hummus


How to make it

  • Here is how you make the roasted garlic cloves: 
  • Take a head of garlic and cut off the top papery stuff until the cloves are exposed. Place the head on a sheet and drizzle with 2 tspns of olive oil and some salt and pepper (or any other seasoning). Bake in a 375 degree oven for 30 minutes. Once finished you can squeeze the cloves out of the head of garlic.
  • Place the cloves in a food processor with the rest of the ingredients and process until this is smooth. Add more olive oil to add moisture to the hummus.
  • Chill in the fridge before serving.

Easy Thanksgiving Recipes that Can Travel

Turtle Pumpkin Pie


  • 1/4 cup + 2 tbsp caramel topping
  • 1 graham cracker pie crust (6 oz)
  • 1/2 cup + 2 tbsp peacan pieces
  • 1 cup cold milk
  • 2 pkg vanilla instant pudding
  • 1 cup pumpkin puree
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tub whip topping

How to make it

  • Pur 1/4 cup caramel topping into pie crust and sprinkle with pecans
  • beat milk, dry pudding mixes, pumkin, and spices with whisk until blended, stir in 1 1/2 cups whip topping, and spread into crust
  • Top with remaining whip topping
  • Refridgerate 1 hour
  • Top with pecans and drizzle remaining caramel with fork
  • Enjoy!
  • Store any leftovers in refrigerator

Nigella Lawson Caramel Croissant Pudding

Nana’s Pumpkin Pie

This is my grandmother’s recipe, the one we have every Thanksgiving.
Makes 2 deep dish pies

2   cups  warm  whole milk 2   tsp cinnamon 1/2  tsp vanilla 1 Lg  can of Pumpkin 6 eggs, beaten
1  ½  cups sugar 1/2 tsp ginger 1/2 tsp nutmeg
2 deep pie crusts ( I use frozen)

Thaw pie crusts according to directions

Preheat oven to 425 degrees

Combine wet ingredients in mixing bowl and mix until well-blended.

Combine dry ingredients and add to wet ones until well blended.

Place pie crust on cookie sheet

Pour filling into pie crust, if any spills on the edge of the crust, wipe it off so it doesn’t burn.

Cover edges of pie with foil.

Bake 15 minutes at 425 degrees, then remove foil and  reduce heat to 350 degrees and bake for  40 - 50 minutes or until a knife inserted into the center comes out clean.

Cool on pie rack. 

Serve with whipped cream.

Cooking Beef Tenderloin

Prep the steaks with

Olive Oil
sea salt
fresh cracked

Pan Jus

1/2 cup water
1 tsp tomato paste
1/4 Cup Marsala Wine
1 TBSP Balsamic Vinegar
1 TBSP worchestershire sauce

1 small shallot - set aside

More Extra Virgin Olive Oil

Tuesday, November 23, 2010


A toast to you, dear reader, for stopping by my blog. May your glass be always full, always crystal and always close to good friends. Cheers!

A few guidelines to give you a starting point to toast someone.
Be gracious, keep it simple and from the heart. Often the shortest toasts are the best and sound the most sincere.

• Never drink a toast or stand, when it's being offered to you. However, you should always stand up and respond to the toast, even if this means just thanking the host for the gesture.

• You should always stand when offering a toast unless it is a small informal group. Standing can help you to get the attention of the group and quiet them down.

• Never refuse to participate in a toast. It is more polite and perfectly acceptable, to participate with a non-alcoholic beverage or even an empty glass than not at all.

• Be Done. End on a positive note. Clearly define the end by saying "Cheers!", asking your audience to "Raise your glass," or some other accepted gesture.

Pumpkin Pancakes

Chocolate Sea Salt Crostini - Savory Chocolate Appetizer

Saturday, November 20, 2010

Friday, November 19, 2010


A small puffy sandwich!



1 Tbsp of oil
1 12oz Lloyds pulled chicken chopped
1/2 cup chopped onion
3 to 4 Tbsp of Carolina BBQ Sauce by Bull's Eye
2 puff pastry sheets thawed
1 egg beatened
2 tsp water

In a skillet add the oil and heat over medium-low. Preheat oven to 350. In skillet add all ingredients accept puff pastry, egg and water. Cook about 10 minutes. unfold pastry, using a large biscuit cutter cut 20 circles. Spary a cookie sheet with oil. Lay 10 circles on cookie sheet. Using a tablespoon spoon chicken mixture into circles on cookie sheet.Roll the other 10 cirles out using a glass or rolling pin to flatten. Next take the flat circles and place one on each circle on the cookie sheet. Use a fork and press around the circles to seal. In a small ball combine 1 beaten egg and 2 teaspoons of water, brush mixture on top of each puff. Bake for 15 to 20 minutes

Comfort Soup - Califlower and Potato

Serves 8

Ideal for dinner after a long afternoon in the cold, seasonal vegetables and fresh herbs are blended into a soothing, creamy soup that takes the chilly edge off and really hits the spot.

3 ounces butter
1 cup rough chopped onion
1 teaspoon rough chopped garlic
1/2 cup chopped celery
1.5 cups peeled, rough chopped baking potatoes (not red skin)
2 quarts chicken stock 2 bay leaves (remove before blending)
A pinch of each of the following dried herbs and spices: ground thyme, marjoram, and tarragon
1 cup whole milk ( or 2 %)
1 medium head of cauliflower (roughly 1 pound)
1 cup (1/4-inch) diced Yukon gold potatoes, peeled or not
1/4 tablespoon chopped fresh parsley
1/4 tablespoon chopped fresh chervil
1 tablespoon chopped fresh chives
Salt and pepper to taste

(if you have left over bacon or sausage, add it for garnish)

Melt butter in a large pot over medium-high heat. Add onion, garlic, celery,and baking potatoes and cook, stirring often, for 5 minutes. Do not brown. Add stock , bay leaves, and dried herbs and spices and bring to a boil. Lower heat to medium-low and simmer until soup reduces by one-third its volume.

Remove the florets from the cauliflower and set aside. Remove the bay leaves and blend the soup smooth with a hand-held blender. Strain the soup through a medium strainer and return blended soup to the pot and add the milk, Yukon potatoes and cauliflower florets.

Bring the soup to a boil over medium-high heat. Lower heat to medium and simmer the soup until the potatoes are cooked but still holding their shape, approximately 15 to 20 minutes. Add the fresh chopped herbs to the soup just before serving, to maximize the bright color and fresh flavor of the herbs.

Top with bacon or sausage crumbs.

Low Sodium Vegetable Dip

Don't be afraid of the hot sauce, it is not enough to make it spicy.
1 cup low fat sour cream
1/3 cup light mayo
1 T onion flakes
1 T parsley
1 teas dill weed
1/4 teas garlic powder
2 to 3 drops tobasco sauce
1/2 teas onion powder
1/2 teas celery seed (optional)

In a small bowl, mix together all of the ingrediants. Let set at least 3 hours before serving, overnight is best (to give plenty of time for all the flavors to meld together).

Number of servings: 16

Calories: 35
Protein: 0.6g
Fat: 3g
Carbohydrates: 1.8g
Fiber: .09g
Potassium: 33mg
Sodium: 51mg
Cholesterol: 7mg

Sunday, November 14, 2010

She Love Wine’s Ham and Bean Comfort Soup

1 pound dry Great Northern beans
8 cups of water to soak bean ( will discard before adding vegetables and ham hock)

4 cups water
4 cups chicken broth
½ tsp salt
1 meaty ham hock
2 cup chopped carrots
1 cup celery, chopped
2 cups chopped onion
1 TBSP minced garlic
1 tsp. mustard powder
2 bay leaves
2 cups chopped ham
½ tsp white pepper 

Rinse beans and discard broken or discolored beans.

In a large pot, over high heat, bring the water to a boil. Add the salt and beans and remove from heat.

Let the beans sit in hot water for at least 60 minutes. 
After soaking for an hour, discard the water the beans soaked in.

Replace the water with  the 4 cups of chicken broth and 4 cups of water.  (If you like a thicker soup, puree about 1/3 of the beans with some liquid and return to the pot)

Place the pot back on the stove – on high heat – bring to a boil and add the ham bone, carrots, celery, onion, garlic, mustard and bay leaves.

Stir well, bring it back to a boil, reduce heat to low and simmer at least another hour. 

Remove the ham bone and discard.

Stir in the chopped ham and simmer for another 30 minutes or more.

Season with white pepper to taste.

Serve with chopped onion and  ketchup
( I personally detest ketchup but many in my neck of the woods eat it this way)

Friday, November 12, 2010

Glorious Beef Stew

Beef stew was company food when I was growing up. Although the hearty winter dish uses inexpensive stew beef, my mother’s version was company worthy. Based on a recipe from a neighbor, the stew contained browned beef, red wine, beef broth, carrots, onions, potatoes and green peas. The red wine, along with dried thyme and bay leaves are what took the stew from family food to company fare.

While my mother’s recipe calls for cooking on top of the stove, I’ve found that the dish can be prepared almost unattended in the oven. Butter and vegetable oil are heated in a roasting pan and the beef is added to brown in a 400 degree oven. This unattended browning of the beef is a coup for busy cooks, and only takes 15 to 20 minutes.

The oven method used for the stew makes it a snap to prepare, while maintaining the flavors of the stew of my childhood. Serve the stew as the centerpiece of a hearty winter meal with a green salad and crusty bread. The potatoes may be omitted from the recipe, and the stew served over broad egg noodles

  • 2 pounds beef stew meat
  • 1 tablespoon butter
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 2 tablespoons chopped fresh parsley
  • 1 cup dry red wine
  • 1 14.5-ounce can beef broth
  • 4 carrots, cut 1/2 inch thick
  • 2 medium onions, cut into 8 wedges
  • 5 medium potatoes, peeled and quartered
  • Salt and pepper to taste
  • 1 10-ounce package frozen green peas, thawed
Preheat oven to 400 degrees F. Place butter and vegetable oil in a large roasting pan and heat in oven until butter is melted. Season beef with salt and pepper and add to the hot pan. Brown the beef in the oven, uncovered, for 15 to 20 minutes.

Remove pan from oven and reduce oven temperature to 300 degrees F. Stir in thyme, bay leaf, red wine and beef broth. Cover, return to oven and cook 45 minutes. Remove pan from oven again, and stir in the carrots, onions and potatoes. Return and cook 45 minutes more. When done, stir in peas to heat through, and season to taste with salt and pepper.

Makes 8 servings.

Sunday, November 7, 2010

Noble Pig Pumpkin Cheesecake

You'll have to go to the Noble Pig web site to get this recipe - something tells me you'll be very glad you did! (Order some wine while you're there!)


David’s Bacon and Bean Soup

½ pound dry Cannelloni Beans
½ pound dry Butter Beans
8 cups of water to soak bean ( will discard before adding vegetables and meat)
½ tsp salt
1 meaty ham hock
1 cup chopped red peppers
1/2 cup celery, chopped
1 cup chopped onion
1 tsp. minced garlic
1 tsp. mustard powder
2 bay leaves
2 cups chopped cooked bacon
½ tsp white pepper

Rinse beans and discard broken or discolored beans.
In a large pot, over high heat, bring the water to a boil.
Add the salt and beans and remove from heat. Let the beans sit in hot water for at least 60 minutes.

After soaking for an hour, discard the water the beans soaked in.

Replace the water with 8 cups of fresh water. (If you like a thicker soup, puree about 1/3 of the beans with some liquid and return to the pot) Place the pot back on the stove – on high heat – bring to a boil and add the ham bone, red peppers, celery, onion, garlic, mustard and bay leaves. Stir well, bring it back to a boil, reduce heat to low and simmer at least another hour.

Remove the ham bone and discard. Stir in the chopped bacon and simmer for another 30 minutes or more. Season with white pepper to taste.

Top with grated jack cheese and freshly ground black pepper

Saturday, November 6, 2010

Jan's Wild Sausage Soup

Ok, it's actually wild rice, mushroom and sausage soup.......great comfort food - often I throw some canned potatoes in it too.

Now on with the soup!

5 cups chicken broth - low sodium and fat free

1 clove of garlic, diced fine

1 cup wild rice

2 Tbs extra-virgin olive oil

8 ounces polish or italian sausage, cut into ½-inch slices

1 large onion, chopped

2  ribs celery, diced

4 ounces cremini or white mushrooms, sliced (about 2 cups)

½ cup heavy cream or whole milk

1/4 cup chopped parsley

salt and freshly ground black pepper

In a medium saucepan, combine the broth, garlic and wild rice, cover partially and simmer, stirring occasionally, for 30 minutes.

Meanwhile, heat the oil in a large Dutch oven or pot over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 5 minutes. Add the onion, celery and mushrooms and cook until the onions are softened, about 3 minutes.

Add the cooked wild rice and its broth to the sausage and vegetables and simmer, uncovered, until the rice is tender, about 15 minutes. Add the cream and parsley and heat through. Season to taste with salt and pepper.

Serve with crusty bread.

Servings: 4

Sausage Bread

I have not made this recipe, although I indeed to make it one of these days when I cheat on my diet.... it looks easy and WONDERFUL.

I found it on - a blog that I follow and hightly recommend to you.   I love the recipes and seeing how other people organize their kitchens.

Thursday, November 4, 2010


This recipe comes from Mum in Bloom's web site - visit Sarah's web site, you'll be glad you did. I was very excited to find this recipe... I've had the Biscoff cookies on Delta Airlines, they are delish!

2 c. all-purpose flour
3 1/2 tsp. ground cinnamon (I used Saigon Cinnamon - yum!)
1/4 tsp. ground nutmeg
1/2 tsp. salt
1/2 tsp baking soda
1 c. unsalted butter, softened
1/2 c. sugar
1/4 c. firmly packed light brown sugar
1 tsp. pure vanilla extract

In a small bowl, whisk the flour, cinnamon, nutmeg,baker's ammonia and salt together; set aside.

In a large bowl, with an electric mixer on low speed, cream the butter, sugar, and brown sugar together. Add the vanilla extract.

Gradually blend the flour mixture into the butter mixture.

The dough is thick but not too stickey.
Spread it in the pan with your fingers.

Press the dough evenly into the bottom of a 9x13 greased pan. Decoratively score the dough with a fork or small knife, if you wish.

I used a cake server to make a decorative pattern.

Bake in a 350-degree oven for about 20 to 25 minutes (mine was 25 min), or until golden brown around the edges. Let cool completely before cutting into bars. Store in an airtight container. Well-wrapped shortbread may also be frozen.

Wednesday, November 3, 2010


This soup has a sweet and sour flavour which comes from the saurkraut and vinegar. It's delicious and tastes even better reheated. From "Biggest Book of Slow Cooker Recipes Volune 2" page 194

Longtime old-country favorites - sausage, potatoes, and sauerkraut - are stars in this soup.

4 cups chicken broth
1 14- to 16-oz can sauerkraut, rinsed and drained
12 ounces cooked Polish sausage, chopped
1 10-3/4 oz can condensed cream of mushroom soup
8 oz fresh mushrooms, slices
2 medium carrots, chopped
2 medium stalks celery, chopped
1 medium potato, cut into small cubes
1 medium onion, chopped
2 tablespoon vinegar ( I omit this)
2 teaspoons dried dill
1/2 teaspoon black pepper
2 slices bacon, crisp-cooked, drained, and crumbled (optional)

1. In a 4- to 5-quart slow cooker stir together broth, sauerkraut, Polish sausage, cream of mushroom soup, mushrooms, carrots, celery, potato, onion, vinegar, dill, and pepper.

2. Cover and cook on low-heat-setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.

3. If necessary, skim off fat before serving. If desired, sprinkle individual servings with bacon.

Monday, November 1, 2010

No-Knead Crusty White Bread - King Arthur

The most basic of all no-knead loaves, this is a wonderful way to get into yeast-bread baking. The easy stir-together dough rests in your refrigerator, developing flavor all the time, till you're ready to bake. About 90 minutes before you want to serve bread, grab a handful of dough, shape it, let it rise, then bake for 30 minutes. The result? Incredible, crusty artisan-style bread. If you're a first-time bread-baker, you'll never believe this bread came out of your own oven. if you're a seasoned yeastie, you'll love this recipe's simplicity.

Our thanks to Jeff Hertzberg and Zoë François, whose wonderful book, "Artisan Bread in Five Minutes a Day," is the inspiration for this recipe.

Read our blog about this bread, with additional photos, at Bakers' Banter. More...
No-knead bread

Gruyere-Stuffed Crusty Loaves

Hmmmmm... what could be more wonderful on a cold fall day than warm cheese bread right out of the oven?

This recipe is from King Arthur Flour so you know it's GOT to be GOOD!!!

Gruyere-stuffed Crusty Cheese Loaves