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Chocolate Buttercream Frosting

Posted on by Rosie

Creamy deliciousness! Enough for a 9 inch two-layer cake.

1 1/2 cups unsalted butter, softened
2 Tbsp milk
9 ounces semisweet chocolate, melted and cooled to lukewarm
1 tsp vanilla
2 1/4 cups powdered sugar

Melt chocolate in double boiler over simmering water, stirring occasionally until smooth, about 5-10 minutes. Let cool until lukewarm.

In large bowl, beat butter with electric mixer on medium speed for three minutes or until creamy. Add milk and beat until smooth. Add melted chocolate an beat well for 2 minutes. Add the vanilla and beat for 3 minutes. Gradually add sugar and beat on low speed until creamy and of desired consistency. I use this to frost the Chocolate Cake recipe on this site.

Hash Brown Potato Casserole

Posted on by Rosie

10 cups shredded hash browns
1/2 cup butter
1 can cream of chicken soup
1 1/2 cups sour cream
1/2 cup milk
1/2 cup chopped green onion
2 cups grated cheddar cheese
salt and pepper to taste

Preheat oven to 375 degrees. Melt 1/4 c. butter and pour into 9×12-inch baking dish. Add 5 cups has browns (no need to thaw). In separate bowl, mix soup, sour cream, milk and green onions. Pour 1/2 of mixture over potatoes in dish. Salt and pepper to taste; sprinkle with 1 cup grated cheese. Add remaining hash browns; top with soup mixture, salt, pepper and shredded cheese. Bake for 55 minutes.

Vegetable-Bean Soup with Spinach

Posted on by Rosie

I found this recipe online a while back and we enjoyed it as a low-fat and delicious supper. It makes about 6 servings.

1 Tbsp. canola oil
3 medium carrots, sliced
3 ribs celery with leaves, sliced
1 medium onion, diced
2 cloves garlic, minced
7 cups chicken broth (or you could use vegetable broth to make it vegetarian)
2 cups cooked great northern beans
2 cups cooked red beans
1 (15 oz.) can fire-roasted diced tomatoes
1 Tbsp. dried basil
1/2 tsp. freshly ground black pepper
1/2 tsp. salt,  or  to taste
1 Tbsp. dried parsley, or 2 Tbsp. fresh Italian parsley, chopped
10 oz. fresh spinach leaves, coarsely chopped

1.  Heat oil in large stock pot over medium heat. Add carrots, celery, onion and garlic. Cook and stir for 5 minutes.

2.  Add broth, beans, tomatoes, basil, pepper, salt and parsley. Bring to a boil, then lower heat and simmer, uncovered, for about 30 minutes until carrots are tender.

3.  Stir in spinach and cook until spinach is wilted.

Ladle into bowls, topping each with big shavings of Parmesan cheese. Serve with crusty bread or Garlic Breadsticks.

Chocolate Cake in a Mug

Posted on by Rosie

Okay. It’s about 8 pm. Dishes are done; the kids are in bed. You’re thinking a piece of cake sounds mighty fine, but you don’t want to go through the trouble of baking, and you don’t want an entire cake in the house. This is just the remedy!

Grab a big mug. In it, put:

4 Tbsp. all-purpose flour
4 Tbsp. sugar
2 Tbsp. cocoa

Mix that together, then add:

1 egg
3 Tbsp. milk
3 Tbsp. canola oil
splash of vanilla

Stir well. Use a small whisk if you have one; just mix until the dry ingredients are well moistened. Add:

3 Tbsp. chocolate chips (I use dark chocolate)

Stir briefly. Put mug in microwave and cook on high temp (1000 watts) for 3 minutes. The cake will puff up rather high past the rim of the mug, but will settle down as it cooks.

Remove from microwave and turn cake onto plate, or eat right from the mug. A scoop of ice cream or drizzle of chocolate sauce is almost required!

Easy Wheat Bread

Posted on by Rosie

3 cups whole wheat flour (divided)
1/4 cup sugar
2 pkgs. yeast
2 1/4 cup milk
1/4 cup canola oil
1 egg, at room temperature
3-4 cups unbleached flour

Combine 2 cups whole wheat flour, sugar, and yeast into mixer bowl. Heat milk and oil until it reaches 120-130 degrees. Pour milk over flour mixture; add 1 egg. Beat 1/2 minute on low speed, scraping bowl, then beat for 3 mminutes at medium speed. By hand, gradually add the remaining 1 cup whole wheat flour and 3 cups of unbleached flour to form soft dough. If needed, add remaining cup of unbleached flour as you knead until smooth and elastic, about 1-2 minutes. Place in lightly oiled bowl; cover and let rise until doubled, about 45-60 minutes. Shape into 2 loaves; place in 9×5-inch loaf pans. Let rise until doubled, about 30-45 minutes. Bake @ 350 degrees for 40-45 minutes, until deep golden brown. Remove from pan and cool on rack.

Bacon-Cheeseburger Braid

Posted on by Rosie

Just in time for the Super Bowl! This recipe serves about six people, so if you’re having a party you might want to double it.

Dough:  (or use your favorite bread dough recipe, such as Easy Wheat Bread)
1 cup warm water
1 Tbsp. canola oil
1 tsp. salt
1 tsp. sugar
1 pkg. yeast
3 cups flour

Filling:
1 lb. ground beef
½ cup diced onions
¼ cup ketchup
¼ cup prepared mustard
¼ cup dill pickles, diced
4 slices bacon, cooked and crumbled
1 cup shredded cheddar cheese
sesame seeds

To prepare dough:
Mix together the water, oil, salt, sugar and yeast. Mix until yeast is dissolved. Stir in flour. Work into a smooth ball. Put in lightly oiled bowl and cover to rise.

To prepare filling:
Brown ground beef and onions until beef is no longer pink. Remove from heat and drain all excess fat. Mix in ketchup, mustard, pickles, and crumbled bacon. Set aside to cool.

Roll dough into 12×18-inch rectangle. Spread filling down center of rectangle. Sprinkle with cheese. Cut sides into strips for braid; braid dough over filling, tucking end under to hold filling in. Place on greased baking sheet. Cover and let rise for 15-20 minutes.  Brush with egg wash; sprinkle with sesame seeds.

Bake @ 350 degrees for 30-35 minutes until nicely browned. Remove from oven, cool for 5 minutes to let cheese set before slicing and serving.

Variations:

Instead of braiding, spread filling over rectangle, sprinkle with cheese, and roll like a jelly roll. Place seam-side down on baking sheet and bake as directed.

Make individual calzones. Divide dough into serving-size pieces; roll into tortilla-size round. Put ¼ cup of filling; top with cheese. Fold dough over filling and crimp to seal edges. Brush with egg wash; prick with fork; sprinkle with sesame seeds. Bake as directed.

Spicy Southwestern Soup

Posted on by Rosie

Adapted from a recipe in Southern Living

1 lb. ground beef
1 cup chopped onion
2 garlic cloves, minced
1 (16 oz.) can light red kidney beans, rinsed and drained
1 (15 oz.) can black beans, rinsed and drained
1 (14.5 oz.) can petite diced tomatoes with jalapenos, undrained
1 (14 oz.) can diced tomatoes with mild green chilies, undrained
1 (14 oz.) can beef broth or chicken broth
2 cups frozen corn kernels
1 envelope taco seasoning mix
salt and pepper to taste
2 Tbsp. chopped fresh cilantro
Toppings: sour cream, grated cheddar cheese, chopped fresh cilantro

Brown ground beef, onion and garlic in large Dutch oven over medium heat, stirring often, for 10-12 minutes or until meat crumbles and is no longer pink and onion is softened. Drain if necessary.

Stir in kidney beans, the next 8 ingredients, and 4 cups of water. Bring to boil over medium heat. Cover, reduce heat to low, and simmer for 30 minutes. Add salt and pepper to taste. Stir in cilantro just before serving. Serve with toppings as desired. Makes about 6 servings.

Easy Ham and Potato Soup

Posted on by Rosie

I like to double this recipe because leftovers are so good. Sometimes I buy an uncooked ham steak, dice it and cook it a few minutes before adding the onion and celery and continuing with the recipe. These ingredients are easy to keep on hand so you can throw this soup together in a jiffy.

4 cups peeled and diced potatoes  (if I use red potatoes, I just scrub them and leave skins on)
2 Tbsp. canola oil
1/2 cup diced celery
1/2 cup chopped onion
1 cup diced cooked ham
5 cups chicken broth
1/2 tsp. salt, or to taste
1 tsp. freshly ground pepper
5 Tbsp. butter
5 Tbsp. flour
2 cups milk

In stockpot, saute celery, onion and diced ham in canola oil until softened and fragrant. Add potatoes, broth, salt and pepper. Bring to boil and simmer until potatoes are tender. With potato masher, crush potatoes, leaving some chunks. In separate pan, melt butter; add flour to make roux, cooking 3-4 minutes. Add milk slowly, stirring constantly until smooth and thick, about 4-5 minutes. Add milk mixture to stockpot, stirring until thoroughly mixed and heated through.  Taste and add salt and pepper to taste before serving.

Mixed Berry Crostata

Posted on by Rosie

If making a double-crust pie seems daunting, making a crostata is a simple and delicious alternative. The second plus of this recipe is the use of frozen berries. They’re available year-round and much more economical than fresh berries, especially in the winter time. When my frozen berry mix contains strawberries, I take them out because they tend to make the crostata too juicy. They make a great snack while waiting for the crostata to bake!

1 9-inch pie crust (recipe for pate brisee follows, or use pie crust of your choice)
1 (16 oz) pkg. frozen mixed berries
1/4 – 1/2 cup granulated sugar, depending on sweetness desired
1/4 cup flour (can substitute 3 Tbsp cornstarch)
1 tsp. grated lemon zest

cream and sugar for sprinkling on assembled crostata

Pate Brisee:

2 1/2 cups flour
1 Tbsp. sugar
1 tsp. salt
1 cup (2 sticks) unsalted butter, chilled, and cut into ½-inch pieces
1/2 cup ice water

By hand or in a food processor, mix together the flour, salt, and sugar.  Add the butter and blend until the mixture resembles coarse meal (about 15 seconds in food processor).  Pour 1/2 cup water in a slow, steady stream, through the feed tube until the dough just holds together when pinched.  Add additional 1-2 Tbsp. water, if necessary.  Don’t process more than 30 seconds or the dough will become tough.

Turn the dough out onto your work surface and gather it into a ball.  Divide the dough into two equal pieces, flatten each portion into a disk, wrap in plastic wrap and refrigerate for 30 minutes to one hour before using.  This will chill the butter and make a flaky crust.   At this point you can also freeze the second disk of dough for later use.

To assemble crostata:

Mix frozen berries, sugar, flour and zest together in a bowl. Roll pie crust dough into an 11-inch round. Place on on parchment lined baking sheet. Pour berries onto the pie crust, leaving a 2-inch border. Fold edge of pastry over the berries, gently pleating to make a 9-inch round. Brush with cream or egg wash, then sprinkle with coarse or granulated sugar. Bake in pre-heated 400 degree oven for 35-40 minutes, or until golden brown. Cool on baking sheet for 10 minutes before serving.

Pumpkin Muffins

Posted on by Rosie

This recipe is from Dorie Greenspan’s wonderful cookbook, Baking From My Home to Yours. These pumpkin-colored muffins will make a delicious and not-too-sweet addition to your winter menus.

2 cups flour
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
3/4 tsp. cinnamon
1/2 tsp. ground ginger
1/8 tsp. freshly grated nutmeg
pinch of ground allspice
1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 cup sugar
1/4 cup (packed) light brown sugar
2 large eggs
1/2 tsp. vanilla extract
3/4 cup canned unsweetened pumpkin puree
1/4 cup buttermilk
1/2 cup moist, plump golden raisins
1/2 cup chopped pecans or walnuts

About 1/3 cup unsalted raw sunflower seeds, for topping.

Preheat oven to 400 degrees. Spray a regular-size muffin pan or line with paper muffin cups.
Whisk together the flour, baking powder, baking soda, salt and spices. With a stand or hand mixer with a large bowl, beat butter at medium speed until soft. Add sugars and continue to beat until light and smooth. One by one, add the eggs, beating for a minute after the eggs are incorporated, then beat in vanilla. Lower the mixer speed and mix in pumpkin and buttermilk. With the mixer at low speed, add the dry ingredients in a stead stream, mixing only until they disappear. To avoid over-mixing, you can stop the machine early and stir any remaining dry ingredients into the batter using a rubber spatula. Stir in raisins and nuts. Divide batter evenly among the muffin cups. Sprinkle a few sunflower seeds over the top of each muffin.

Bake for 25 minutes or until a toothpick inserted into the center of the muffins comes out clean. Cool for 5 minutes in the pan, then remove muffins.

While they’re luscious on their own, they’re even better with a little butter and a lot of orange marmalade or apricot jam. ~Dorie Greenspan

I agree.

Lentil Soup

Posted on by Rosie

Just in time for a chilly Fall day….

2 cups chopped onion
3 carrots, chopped
2 Tbsp olive oil
1/2 tsp thyme
3/4 tsp marjoram
2 cups green lentils, rinsed and checked for debris
7 cups chicken broth
28 oz. can crushed tomatoes
salt and pepper to taste

Saute onion and carrot in olive oil until soft. Add lentils, broth and crushed tomatoes. Simmer gently for 1 hour or until lentils are soft. Season with salt and pepper to taste. Serve with a sprinkle of cheese, crusty bread and salad. This makes a big potful; you’ll have leftovers for another meal.

Corn Muffins

Posted on by Rosie

These are delicious!

2 cups all-purpose flour
1 cup yellow cornmeal
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 large eggs
3/4 cup sugar
8 Tbsp. unsalted butter, melted and cooled
3/4 cup sour cream
1/2 cup milk

Adjust an oven rack to the middle position and heat the oven to 400 degrees. Generously coat a 12-cup muffin tin with vegetable oil spray.

Whisk the flour, cornmeal, baking powder, baking soda, and salt together in a large bowl. Whisk the eggs and sugar together in a medium bowl until combined. Whisk in the melted butter, sour cream, and milk just until smooth. Gently fold the egg mixture into the flour mixture with a rubber spatula until just combined. Do not overmix.

Use a large scoop to divide the batter evenly among the muffin cups. Do not level or flatten the surface of the mounds. Bake until light golden brown and a toothpick inserted in the muffin comes out with just a few crumbs attached, about 18 minutes.

Let the muffins cool in the pan for 5 minutes, then remove to rack and cool for 10 minutes before serving.

Makes 12 muffin

Oatmeal-Buttermilk Pancakes

Posted on by Rosie

Although my usual breakfast is a small bowl of whole-grain cereal or cooked oatmeal with fruit, I also love a good pancake or waffle. I started making this recipe when our sons were small, and it’s been a keeper to this day.

1 cup all-purpose flour
1 cup quick-cooking oats
1 1/2 cups buttermilk
1/2 cup milk
2 Tbsp. sugar
4 Tbsp. vegetable oil
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 eggs

Beat all ingredients in a bowl with large whisk until smooth. (For thinner pancakes, stir in additional 2-4 Tbsp. milk). Spray griddle and heat until medium hot. Sprinkle with a few drops of water; if bubbles skitter around, heat is just right. For each pancake, pour 1/4 cup of batter onto griddle. Cook until puffed up and dry around edges. Turn and cook other side until golden. Serve with applesauce, or butter and maple syrup.

Pan-Grilled Peaches

Posted on by Rosie

This is a simple but lip-smackingly delicious summer dessert. For a group, scoop ice cream into serving bowls and return to the freezer until dessert time. Slice the peaches instead of leaving them in halves, saute as usual, then spoon the whole shebang over the ice cream. If you slice the peaches ahead of time, be sure to sprinkle them with lemon juice so they don’t brown.

4 large ripe peaches or nectarines
8 tablespoons unsalted butter
1/2 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
Pinch of salt
Vanilla or butter pecan ice cream, for serving

Wash and dry fruit. Cut in half, removing pit. Over medium heat, melt 2 Tbsp. butter in grill pan. Place peaches cut side down in pan; leave in place until golden brown. Add remaining butter, brown sugar and cinnamon to pan, stirring until smooth. Cook peaches until warmed through, basting with glaze. Place in dessert bowl; top with generous scoop of ice cream. Drizzle with remaining glaze from pan.

Mixed Greens, Pineapple and Raspberry Salad

Posted on by Rosie

8 cups mixed greens
1/2 red onion, thinly sliced
1/4 red bell pepper, julienned
1/4 green bell pepper, julienned
1 cup celery slices
1 can pineapple tidbits
toasted pecans

Place greens on individual plates. Top with onion, peppers, celery and pineapple. Drizzle with Raspberry Vinaigrette; sprinkle with toasted pecans. Serve immediately

Raspberry Vinaigrette:
1/3 cup raspberry preserves
1/4 cup vegetable oil
4 tsp rice wine vinegar
1/4 tsp cider vinegar
1 Tbsp dry white wine
1 tsp prepared mustard
salt and pepper to taste

Place preserves in blender; gradually blend in oil. Add rice wine vinegar, cider vinegar, wine and mustard. Taste, then add salt and pepper as desired. Refrigerate until ready to use.

Strawberry Spinach Salad

Posted on by Rosie

This salad is so colorful and delicious!

8 cups fresh spinach
1 pint fresh strawberries, hulled and sliced
11 oz can mandarin oranges
1/4 cup julienned red onion

Dressing:
1/2 cup canola oil
1/3 cup sugar
1/4 cup cider vinegar
1 Tbsp. poppy seeds
1 1/2 tsp finely chopped onion
1/2 tsp Worcestershire sauce
1/4 tsp paprika

Combine all dressing ingredients and shake well to blend. Arrange spinach on plates, then layer onion, oranges and strawberries. Drizzle with dressing and serve immediately.

Turn this salad into a main course for a special lunch by adding strips of grilled chicken breast.

Walnut Fudge Pie

Posted on by Rosie

This pie will cure even the most serious chocolate craving…

1 prepared pie crust, fitted into pie pan and edges fluted
3 large eggs, lightly beaten
1/2 cup firmly packed brown sugar
1/4 cup flour
1/4 cup butter, melted
1 tsp vanilla
2 cups semi-sweet chocolate chips, melted
1 1/2 cups walnut or pecan pieces

Stir together the first 5 ingredients until blended; stir in melted chocolate and nuts. Pour filling into pie crust. Bake at 375 degrees for 30 minutes. Cool completely. If you want to be wimpy about it, serve with a simple swirl of fresh whipped cream. For the courageous who want to put a chocolate craving to rest, serve with coffee ice cream and Java Chocolate Sauce!

Java Chocolate Sauce:
2 cups semi-sweet (or dark!) chocolate chips
1/2 cup whipping cream
1 Tbsp butter
1/4 cup strong brewed coffee (or use instant espresso, prepared as directed)

Heat chocolate chips, cream and butter in a heavy saucepan over low heat until chocolate and butter melt, stirring often. Cook, stirring constantly, 2 to 3 minutes or until smooth. Remove from heat; stir in coffee. Makes 1 1/2 cups.

Crusty Parmesan Chicken

Posted on by Rosie

2 cups dry breadcrumbs
3/4 cup grated Parmesan cheese
1 tsp paprika
1 tsp garlic salt
3/4 tsp pepper
1/4 cup chopped fresh Italian parsley
1 stick unsalted butter, melted
1 tsp Worcestershire sauce
1 tsp dry mustard
boneless, skinless chicken breasts, pounded to even thickness

Preheat oven to 350 degrees. Line baking sheets with foil. Combine dry ingredients and parsley in shallow bowl; mix thoroughly. Melt butter and add Worcestershire sauce and dry mustard. Dip chicken into butter mixture. Place chicken on baking sheet and drizzle with any remaining butter. Bake for 50-60 minutes, until thoroughly cooked and golden brown.