Blackberry Swirl Pie

It seems like the only time I make pie is in the fall and it is usually apple, pecan or pumpkin pies.  This summer I want to make an effect to make more pies. I was surfing the net checking out pie recipes while visiting Better Homes and Gardens Online I came across a beautiful pie and I had all the ingredients on hand. Can you ask for anything more simple to make and it only has 6 ingredients.  It's a sign I have to make this pie.  I used frozen blackberries that way I can keep on track on using everything in my freezer.

Blackberry Swirl Pie

You can find the recipe here at Better Homes and Gardens

1 recipe single-crust pie pastry or rolled refrigerated unbaked pie crust

1 8 oz carton sour cream

3/4 cup sugar

3 tablespoons all purpose flour

1/8 teaspoon salt

3 cups fresh blackberries or 1 16oz bag frozen blackberries

Preheat over to 450 degrees. If using frozen berries allow them to stand at room temperature for 15 minutes. Prepare pie crust dough and line a 9 inch pie plate.  Line crust with double thickness of foil. Bake for 8 minutes, remove foil and bake an additional 4 minutes.  Remove pie crust and allow to cool. Lower oven temperature to 350 degrees.

In a bowl mix together sour cream, sugar, flour and salt.  Add blackberries and gently fold them into the sour cream mixture.  Spoon into pre-baked pie crust.  to prevent over browning cover edge of crust with foil and bake 25 minutes (55 minutes if using frozen berries).  Remove foil and bake an additional 20 minutes until filling is bubbly and appears set.  Cool on wire rack for 2 hours. Serve or cover and refrigerate.

Until Next Time,
Pam

It's going to be a little slow here for awhile...

We are having serious issues with our water well and pump.  Not sure if it's the pump, the water table is low or our well has dried up.  We have made a call for our pump guy to come out and check everything out.  He will try to come today but so far it looks like it will be tomorrow.  Funny how this always seems to happen on the weekend or holiday.  This time it was both.

I had cut back my blog recipe posts to 2 a week.  Now it looks like they will be cut back to once a week until we have water flowing again.

The person who unloaded sold this house to us lied and said that the well was fine and produced enough water.  We find out from a neighbor above us that he would go around saying he had 42 acres and a bad well.  We could hire an attorney and go after the seller except that the neighbor doesn't want to go on record so we are screwed.  Plus we just don't have the money to hire a lawyer if nothing is going to pan out.

I am just sick about all this we sunk everything we had into this house and have already put out thousands of dollars on the well and pump.

My cooking has now come to a halt.  It is getting too hard to haul water to the house to do dishes.  We are already having to haul water in every other day just to flush toilets and a friend of my husband gave us a key to his building in town to take showers.  I had planted a container garden and unless we get water soon it looks like that is over too.

Sorry to be a downer but I really needed to vent otherwise I will be crying.  Prayers, thoughts and good vibes that you could send our way would be appreciated.

Pam 

Strawberry Bread

I know it's strawberry season and I'm using frozen strawberries.  I have a habit of filling up my freezer and then not using what's in there.  My goal is to start using up things in my freezer and not buying anything else until it is emptied and cleaned.  Then my going to figure out a freezer system of what is in there and how it is going to be used.  Wish me luck!  

Thanks to this idea I have on cleaning out my freezer I have come up with a very tasty Strawberry Bread, your welcome.

Strawberry Bread

3 cups sugar

3 eggs

1/2 tablespoon vanilla

1/3 cup water

1 cup oil

3 1/2 cups flour

1 1/2 teaspoon salt

2 teaspoons baking soda

16 oz bag frozen strawberries, thawed and mashed

Mix together in a large mixing bowl sugar, eggs, vanilla, water and oil.  Sift into sugar mixture flour, salt, and baking soda. Fold in strawberries and divide batter into 2 greased and floured loaf pans.  Bake in a pre-heated 350º oven for 45 minutes to 1 hour. 

I just took ravioli out of the freezer, stay tuned. 

Until Next Time,

Pam

Mashed Potato Salad

Not going to lie this is a goofy photo but it is the only one I have since the potato salad was devoured right after I made it.  I love potato salad and I like to dry different recipes but this is my tried and true recipe that I don't even have to look it up I have made it so many times I can make it blindfolded.  

My favorite potatoes salads have always been the creamy mashed ones with some chunks of potatoes.   After that the skies the limit in what you can put in a potato salad.  What are your favorite add ins?

Mashed Potato Salad

5 large russet potatoes, diced

5 pickled hard boiled eggs, diced (you can use regular hard boiled eggs)

3 large jalapeño peppers, diced (optional)

1 large onion, diced

1 bunch fresh cilantro, chopped

5 stalks celery, sliced

1 large can black whole olives, rough chop

1 cup mayonnaise

1 cup miracle whip

4 tablespoons yellow mustard

2 tablespoons stone ground mustard

1/2 cup pickle relish (sweet or dill, I used sweet)

1 teaspoon salt

1 teaspoon pepper

1/2 teaspoon Tony Chachere's Creole Seasonings (optional)

Peel and dice potatoes place in a large dutch oven and cover with water.  Bring to a boil and cook until fork tender, drain.  While the potatoes are cooking dice and chop the eggs, peppers, onion, cilantro, celery and olives place in a bowl and set aside.  Take 1/2 the potatoes and mashed them up really good add the remaining potatoes and give them a light mashing so there are still chunks.  Add the bowl with all the items you chopped up and mix them into the potatoes.  In the bowl that had the veggies add mayo, miracle ship, mustards and relish and mix together.  Add the salt, pepper and creole seasonings mix together and taste for seasonings adjust if needed.  Mix into the potatoes.  At this point this is your base some people like their potato salad wet add more mayo or miracle whip until it is the way you like it.  I add a little more of the miracle whip I like the tangy sweetness.  Refrigerate for a couple hours before serving.

Until Next Time,
Pam

Italian Turkey Puff Pastry

I'm a fall kinda gal I like the heavy comfort food, wrapping up in a blanket with a cup of coffee on those brisk days.  But what I do enjoy about the summer months is being able to sit out on the deck and read sipping an ice tea, nights that stay lighter and summer thunderstorms.

Looks like summer is here in Utah we getting into the high 80's here up on the mountain.  When the temps start rising I want lighter meals or appetizers for dinner.  How fast and simple is this Italian Turkey Puff Pastry serve with a salad dinner is ready from prep to table in 30 minutes.  The way I look at it you now have room for dessert.

Italian Turkey Puff Pastry

Tomato Topping

1 cup yellow cherry tomatoes, cut in half or quartered if large

3 roma tomatoes, seeded and diced

1/2 large onion, diced

3 cloves garlic, diced

1 1/2 tablespoons olive oil

1 1/2 tablespoons balsamic vinegar

4 large fresh basil leaves, chopped

kosher salt and pepper to taste

Dice and/or chop tomatoes, onion, garlic and basil and place in bowl.  Add olive oil and balsamic vinegar mix together.  Salt and pepper to taste and set aside.

Tart

Pepperridge Puff Pastry Sheet

 1 cup sliced into bite sized pieces Jennie-O Sun Dried Tomato Turkey Breast

1/2 container Philadelphia Cream Cheese Italian Herb Cooking Creme

1/2 cup kalamata olives, rough chop

1/2 cup parmesan cheese, shaved

Thaw puff pastry and roll out to about 12 x 12 roll edges for a more rustic look.  Spread half the container of Philadelphia cooking cream on dough.  Top with turkey breast, olives and parmesan cheese.  Place in a pre-heated 400 degree oven for 20 minutes.  Cut into squares and serve with the tomato mixture.

Until Next Time,
Pam

What's In A Name?

What's in a name?  Everything!

When I was in living in California I had a Food Blog my daughter came up with the name House of Pamcakes.  I gave up the blog when we decided to start looking to move out of state.  I didn't have time for a blog while we were getting our house ready to put on the market.

When we finally fixed the house up, moved and living here in Utah I went to re-activate House of Pamcakes....It has been taken over.  Not only was it taken over the person has only written one blog post and that was in 2011.  What a waste of my old blog name.

Then the smarty pants I am I will get the web rights in a dot com how silly of me to think it would be available.  Someone has their cake business with that web address.  Excellent choice Pam.

Living Rancho Delux doesn't scream Food Blogger but it does scream the way we live now.  I am embracing the rural life.  Hey, I have also been thinking about getting some goats, anyone for some homemade cheese?

So the moral of this story.... If you find a name you love hang on to it, embrace and live it...

I am now Living Rancho Delux

Until Next Time,

Pam

Baking Partners - New York Style Pizza

I am really late with my Baking Partners post.  This month was New York Style Pizza and I loved doing this challenge.  This is by far the best recipe for pizza I have ever made.  Below is the exact recipe however with the sauce I did add extra garlic and red pepper flakes and instead of halving the onion I did dice the onion (I love onions).  I'm all about free-form when it comes to the dough.

New York Style Pizza Sauce

http://www.seriouseats.com/recipes/2010/10/new-york-style-pizza-sauce.html

1 28 oz can whole peeled tomatoes

1 tablespoon extra virgin olive oil

1 tablespoon unsalted butter

2 medium cloves garlic, grated on microplane grater (about 2 teaspoons)

1 teaspoon dried oregano

pinch of sugar

pinch red pepper flakes

kosher salt

2 six inch springs fresh basil with leaves attached

1 medium yellow onion, peeled and split in half

Yield 4-3 makes enough for 2-4 12 inch pies depending on how much sauce you like

Active Time: 15 mins

Total Time: 2 hours

Special Equipment:

Food mill, food processor or hand blend

Process tomatoes and their juice through food mill, pulse in food processor until pureed, or puree with hand blender. Puree should not be completely smooth, but should have no chunks larger than 1/16 of an inch. Set tomatoes aside. Combine butter and oil in medium saucepan and heat over medium-low heat until butter is melted.  Add garlic, oregano, pepper flakes and a large pinch of salt and cook, stirring frequently, until fragrant but not browned, about 3 minutes. Add tomatoes, basil, onion and sugar. Bring to a simmer, reduce heat to lowest setting (bubbles should barely be breaking the surface), and cook, stirring occasionally, until reduced by 1/2, about 1 hour.  Season to taste with salt.  Allow to cool and store in covered container in the refrigerator for up to 2 weeks.

New York Style Pizza Crust

http://feelingfoodish.com/the-best-new-york-style-pizza-dough/

To see a video and to read the 14 Tips for success click on the link to the website

This recipe makes 4 14” pizzas or can be halved to make two 14” pizzas

Author Marie B, Feeling Foodish

28oz (6 cups) all-purpose flour
17.4 oz (a little less than 2/14 cups) water (cool to room temp)
1 teaspoon instant dry yeast
2.5 teaspoons salt
3 teaspoons olive oil

Instructions:
1. Place water in mixing bowl
2. In a separate bowl, mix salt and yeast into flour
3. Combine flour/salt/yeast mixture into water and mix until all the flour has been incorporated
4. After flour has been totally incorporated, add oil and knead for about 4 to 5 minutes (see note)
5. Test final dough temperature, which should ideally be between high 70s to low 80s (optional)
6. Divide dough into 4 equal pieces (using a digital scale if possible; each ball should weight 11.5 oz) and place in a sealed quart-sized container or freezer bag and refrigerate overnight or up to 72 hours (after much experimenting, I have concluded that I like 3 days best)
7. The following day, remove your dough balls within 1 or 2 hours of baking and allow the dough to
come to room temperature (the dough will tend to blister more if the dough has not been allowed to come to room temperature) 
8. In the meantime, place your pizza stone in oven and preheat at 550 degrees (depending on
thickness of your stone and your oven’s power) for at least 1 hour
9. Open each dough ball using care not to degas, transfer to a pre-floured pizza peel (or parchment paper) and top with sauce, cheese and other toppings of your choosing 
10. Transfer pizza from peel to oven or slide parchment paper onto preheated pizza pan/stone and bake for 4 to 6 minutes each until browned and cheese has melted but not burned. 

Notes: Weighing the flour is highly recommended. Using a cup to measure will typically yield
inaccurate results, plus different flour brand have different weights. If you want to use the doughthe next day, knead a little more (slow speed for about 8 to 10 minutes) or if you have time to let the dough rest for 3 days, knead 4 to 5 minutes, low speed or hand knead. if using King Arthur flour it is 6.5 cups of flour) 

With the extra dough I made a pizza with a pesto base and mushrooms and chicken apple sausage

Until Next Time,

Pam

New Winner Announced

After 4 days the winner of the Chinese Takeout Cookbook did not contact me.  I have deleted the post and a new Winner is about to be announced

Congratulations

Jo Ann Buller

Please email me at caponefamily3[at]yahoo.com

Thank you for entering,

Pam

Baked Breakfast Quesadilla

Here is a Cinco de Mayo Breakfast that packs a lot of flavor.  My Baked Breakfast Quesadilla which can be served with or without scrambled eggs they also make a yummy appetizer for your Cinco de Mayo Party.

Baked Breakfast Quesadilla

1 pound country ground sausage

1 bag Simply Potatoes - Diced Potatoes with Onions

6 flour tortillas 

1/2 onion, diced

1 large jalapeño pepper, diced

1 teaspoon salt

1 teaspoon black pepper

1/2 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon chipolte chili powder
Salsa

2/3 cup mexican blend cheese
serve with a side of salsa and sour cream
Optional:  Scrambled Eggs

Preheat oven to 350 degrees. Mix together the salt, pepper, garlic powder and chili powder.  Heat oil in a skillet and add the onions and jalapeño pepper sauté for 4 minutes.  Add sausage and 2 teaspoons of the spice mixture. Using a wooden spoon break up the sausage as it cooks.  Cook until crumbled and no longer pink.  Add potatoes and the rest of the spice mixture and cook until potatoes are a golden brown.  Place flour tortillas on a cookie sheet and spoon the sausage mixture onto half of the tortilla (at this point you can add scrambled eggs on top of the sausage and potatoes if desired)  Top with salsa and mexican blend shredded cheese.  Fold tortilla over and place in the oven, bake for 15 minutes or until heated through and cheese is melted.  Cut in half serve with salsa and sour cream.

The Chinese Take-Out Cookbook Giveaway

Diana Kuan's The Chinese Takeout Cookbook has changed my life when it comes to making Chinese food.  I purchased this cookbook and the first thing I made was the Kung Pao Chicken Blog Post Link it was so simple to make and delicious.  All of Diana's recipes are approachable and she explains them so well that I may never order Chinese take-out again.

When I participated in the Chinese New Year virtual pot-luck on Diana's blog Appetite For China I received a copy of her cookbook.  Since I already have Diana Kuan's cookbook I am giving away that copy I received along with a Calphalon Commercial Nonstick 10 inch stir-fry pan to one lucky person.

The Chinese Takeout Cookbook: Quick and Easy Dishes to Prepare at Home by Diana Kuan

Calphalon Commercial Nonstick 10-in. Stir Fry Pan

There will be NO jumping through hoops to win all you have to do is leave a post answering this one question.

When you get Chinese Take-Out where do you get it?

That's it, so simple....You have until May 14th to enter, one entry per person, open to US and Canada only.

Until Next Time,

Pam

Beef Taquitos with Guacamole

Cinco de Mayo is coming up this weekend. Are you hosting a party or going to a party?  This year I thought it would be nice to try something new.  I have never made taquitos this is my first attempt. They are not as easy as I thought they would be and after a few mishaps of the tortilla tearing I finally was on a roll, pun intended.  They are worth the effort.

Beef Taquitos
with Guacamole

12 corn tortillas

shredded mexican beef (recipe HERE)

1/2 onion, minced
1 jalapeño, minced
1/3 cup cilantro, chopped
1 clove garlic, minced

vegetable oil

guacamole (recipe HERE note I did add chopped tomatoes to this recipe)

With a small amount of oil in a skillet sauté onion, jalapeño and garlic for a few minutes.  Add shredded beef and heat through.  Take off heat and add cilantro.  Heat oil in a skillet place tortilla in oil and turn once just to soften tortilla.  Drain on paper towel add some of the shredded beef mixture to the tortilla and roll up use a toothpick to hold in place.  Do the same with the rest of the tortillas.  Add more oil and heat on medium high.  When hot add taquitos 3 at a time cook until golden brown remove toothpicks and turn over and cook until golden brown remove onto a paper towel.  Top with guacamole.

Until Next Time,
Pam

Chicken Salad

It's time to start planning Mother's Day.  Are you taking your mom out to lunch or dinner.   When we were living in California Mother's Day was CRAZY every restaurant was packed and loud.  As a mom I didn't not find it enjoyable so we went either the week before or the week after Mother's Day.  Then on Mother's day you can enjoy a nice luncheon at home.  (Just make sure you do the dishes for her too)

Chicken Salad is always a nice luncheon go to dish.  The cranberries and jelly added to the mayonnaise adds a nice sweetness that is not expected. Pecans or toasted almonds would also be a nice surprise.  

Chicken Salad

4 cups cooked chicken, cut into bite size pieces

1/3 to 1/2 cup mayonnaise

1 1/2 tablepoons Jalapeño Apricot Jelly

1/4 teaspoon black pepper

1/4 teaspoon salt

2/3 cup OceanSpray Craisins Cranberries - Pomegranate

fresh spinach leaves

4 slices swiss cheese

4 Croissants

Mix together mayonnaise, jelly, pepper and salt.  Add cut up chicken and cranberries to mayo mixture and mix thoroughly. If too dry add a little more mayo you don't want it too wet.  Slice croissants add cheese, spinach and chicken salad to make sandwiches or serve on a bed of lettuce as a salad.

Until Next Time,
Pam

Quick Dessert - Nutella and Strawberries

When Nutella calls, sometimes you just have to answer.  Okay, you have to answer every time. 

I love chocolate and I love hazelnuts so of course I love Nutella.  Instead of grabbing a spoon I went for a mock strawberry shortcake.  I had everything on hand and it was a quick dessert to throw together and in less than 15 minutes I was in Nutella heaven.

Nutella and Strawberries

2 baskets strawberries

1/2 cup sugar

1 can Pillsbury Crescent Rolls

Nutella

Wash and cut strawberries into 4ths and place in a bowl stir in 1/2 cup sugar, place in refrigerator for at least a 2 hours, stirring occasionally.  Preheat oven to 375 degrees.  Take a spoonful of Nutella and spread on each crescent roll, roll up and place on cookie sheet. Bake for 10 to 12 minutes.  Spoon strawberries with juice over the crescent rolls and serve warm.

Until Next Time,

Pam

Lemon Pasta Salad

With warmer weather and April showers it is finally feeling and looking like spring especially after getting 6 inches of snow a week ago.  I should have daffodils popping up any day now.  I'm now in the mood for pasta salads and to kick off spring I'm going for a light and fresh Lemon Pasta Salad.  One of things I love about pasta salads it can be a side dish or a meal in it's self.  If I pick up a rotisserie chicken I will use half of it in my pasta salad.

Lemon Pasta Salad

1 lb box of your favorite pasta (I used Mostaccioli)

2 overflowing cups fresh baby spinach

1 1/2 cups red cherry tomatoes

1 8oz brink of swiss cheese, cut into bite sized cubes
asiago cheese

Lemon Vinaigrette

3/4 cup extra virgin olive oil

lemon zest from one lemon

1/4 cup fresh lemon juice

1 teaspoon lemon pepper

1/2 teaspoon kosher salt

1 teaspoon oregano

1 teaspoon sugar

1/2 teaspoon red pepper flakes (optional)

Prepare pasta according to the directions on the box.  Allow to cool along enough to handle.  Place pasta, spinach, tomatoes and cheese in a large zip lock bag.  In a jar add olive oil, lemon zest, lemon juice, lemon pepper, salt, oregano, sugar and red pepper flakes.  Place lid on and shake until emulsified.  Allow vinaigrette to sit for 20 minutes.  Give vinaigrette another good shake and poor into the bag of pasta.  Shake bag around until everything is well coated and refrigerate 1 to 2 hours before placing in a serving container top with grated asiago cheese. 

Until Next Time,

Pam

Garlic Rosemary Roasted Artichokes

I love artichokes and have always had them steamed and I would dip them in butter.  Then I had the grilled artichokes at Yard House (I really need to get a Grill) and they were bursting with flavor.  I will never have a steamed artichoke again.

 Instead of dipping them in butter I decided to roast the artichokes in butter and not any butter but garlic and fresh rosemary.

Garlic Rosemary Roasted Artichokes

20 cloves garlic

1 tablespoon minced fresh rosemary

1 stick unsalted butter, room temperature 

1 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

4 large artichokes

Peel 16 cloves of garlic and set aside.  Mince the remaining 4 cloves of garlic and add to a small bowl with the butter.  Mince rosemary add to the butter along with the salt and pepper.  Mix together and allow to sit for several hours.  I usually make the butter in the morning and allow to sit out at room temperature until I use it in the evening.

Trim artichokes cutting the stem and trimming thorny leaves.  Cut top off artichoke about an inch down.  Stuff 4 cloves of garlic into each artichoke.  Divide the butter between the 4 artichokes and smear the butter mixture over the top pushing it down between the leaves.  Standing the artichokes upright wrap tightly in aluminum foil and place in a small baking dish so they do not fall over.  Place in a pre-heated 425 degree oven for 1 1/2 hours.  After removing from oven allow to sit for 15 to 20 minutes before removing from foil.

Until Next Time,

Pam

Classic Cheesecake

This month our challenge in Baking Partners is cheesecake.  I picked the Classic Cheesecake.  Since their is no leveling agents in cheesecake I followed the recipe to a "T".  I forgot that I still need to bake the cheesecake longer than the recipe calls for.  Next time I make the cheesecake I will bake it for 15 minutes longer.

There are a lot of steps to the recipe but it is a very easy recipe.  Since I didn't add the extra baking time the cheesecake stuck to the pan and I did run a knife around it but the cheesecake also stuck to the knife.  The cheesecake was creamy and delicious and I will make it again.

My husband while it was baking took off for downtown and didn't tell me why.  He went to the market and bought a can of cherry pie filling for the top of the cheesecake.

You can find the recipe for this Cheesecake at Simply Recipes

If you would like to join The Baking Partners check out our Facebook Page at Baking Partners we would love to see you there.

Until Next Time,

Pam

Rancho Delux Photo's

It's a cloudy gloomy windy day at Rancho Delux.  I took a walk around the house to snap some photos of what is going on around our place.

 Olive waiting for me in the middle of our driveway

The snow is almost gone - Woo Hoo

Bill has been trimming the trees.  Before he started you couldn't even see in there.  Look at those 

giant piles of trimmings.  He tells me he is fixing it up like Jellystone Park

I love this view of our house

This is our covered deck.  We need to sand the wood and re-stain it  this year.  I would like to pick another color but Bill wants to stick with the green.  Would like to get a nice outdoor table and chairs so we can eat out there during the summer.

Olive uses her feet to grab rocks and bat them around like a cat 

The daffodils are sad that it is so gloomy out

I hope you are having a beautiful spring day.

Until Next Time,

Pam

Bacon Tortellini Salad

I love pasta salads and will be sharing some through out the month.  What is great about pasta salads?  They can be a meal on their own or a side dish.  They are perfect for pot-lucks and to serve on a hot summer night.  You can keep it all veggies or add meat such as chicken, bacon, salami the possibilities are endless.

Bacon Tortellini Salad

1 package of Buitoni Tortellini (I used the Three Cheese Tortellini)

1 cucumber, peeled and diced

1 orange bell pepper, diced

3 stalk celery, diced

1 cup cilantro, rough chop

1 1/2 cups cherry tomatoes, cut in half

1/2 purple onion, diced

8 sliced of cooked bacon

Dressing

1/2 cup olive oil

2/3 cup red wine vinegar

1 1/2 tablespoons balsamic vinegar

1 1/2 tablespoons bacon drippings

1 1/2 tablespoons country dijon mustard

2 tablespoons agave

1 teaspoon salt

1/2 teaspoon pepper

Place all ingredients in a mason jar and shake until incorporated.  Let sit for 30 minutes to allow flavors to marry.

Cook Tortellini according to package, drain and allow to cool to the touch.  Cut up all the vegetables no larger than the tortellini and place in a large bowl.  Cut up bacon and add to bowl along with tortellini. Pour dress over tortellini and toss until the tortellini and vegetables are coated in the dressing.  Cover and refrigerate for a couple hours.

Until Next Time,
Pam

Chocolate Cherry Cookies

When the call goes out there is a Cookie Party at Foodie Friends Friday you get in the kitchen and bake some cookies. Thank you Walking on Sunshine Recipies I am a little short on baking supplies right now - no chocolate chips - no nuts - no chocolate baking squares.  I went with what I had on hand unsweetened cocoa and maraschino cherries.  I picked a great combination of flavors.  

Chocolate Cherry Cookies

2 1/4 cups all purpose flour

1/3 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

2 sticks unsalted butter, softened

3/4 cup sugar

3/4 cup packed light brown sugar

1/2 teaspoon vanilla

1/2 teaspoon pure cherry extract

2 tablespoons cream

2 large eggs

1 cup maraschino cherries

Sift together in a small bowl flour, cocoa, baking soda and salt and set to the side. Drain and chop maraschino cherries set aside.  In a mixing bowl add softened butter, sugars and both extracts and cream.  On medium speed beat until creamy.  Add one egg at a time mixing until incorporated.  Gradually add the dry mixture, beating well.   Add cherries by hand.  Drop by teaspoon on baking sheet. Bake in a 375 degree pre-heated oven for 8 to 10 minutes.

Until Next Time,

Pam

Roasted Garlic and Sun Dried Tomato Mashed Potatoes

  My husband does not like gravy doesn't matter what type of gravy it is he will not touch it and frankly I don't need it although I love gravy.  When I make mashed potatoes I will add goodies to them.  This time I went with an Italian inspiration adding oregano, parmesan cheese, garlic and sun dried tomatoes. They came out fantastic and I didn't even miss the gravy.

Roasted Garlic and Sun Dried Tomato Mashed Potatoes

3 1/2 pounds russet potatoes

2 1/2 tablespoons kosher salt (divided)

1 teaspoon cracked pepper

1 pint whipping cream

4 tablespoons butter

1 1/2 teaspoon oregano

1/2 cup grated parmesan cheese

1 large bulb of roasted garlic

6 sun dried tomatoes packed in oil (I used DeLallo)

Peel and dice potatoes making sure the potatoes are around the same size.  Place in a large saucepan add 2 tablespoons of salt and cover with water.  Bring to a boil over a medium high heat and cook until potatoes break apart easily with a fork.  Drain and place back into saucepan.  Heat over low cream, butter, oregano, salt and pepper until heated through (do not bring to a boil).  Pour cream mixture a little at a time into the potatoes, using a hand mixture to incorporate cream, alternate until all the cream  is mixed in.  Chop garlic and add to potatoes, pat dry the sun dried tomatoes with a paper towel, chop and add to potatoes.  Mix thoroughly. 

Until Next Time,
Pam

Grilled Pineapple Curry Tuna Salad

Last week I was in California for my daughter's 24th Birthday.  I told her we were unable to make it and Monday we showed up at her work and surprised her.  She walked over and gave us the biggest hug and was crying.  It was a wonderful week with her and we were lucky that everything worked out on her days off.  We did some shopping and a lot of eating went to places that we don't have here and I ate enough sushi to take care of my cravings for the next few months.  

Now it's time to start eating a bit more healthy and every so often indulge in some not so healthy foods. 

However, this weekend I did enjoy this Grilled Pineapple Curry Tuna Salad.  

Grilled Pineapple Curry Tuna Salad

6.4 oz pouch Sunkist Chunk Light Tuna packed in water

3 tablespoons Light Miracle Whip

1 can pineapple rings

2 teaspoons reserved pineapple juice

1/2 teaspoon curry powder

pinch of salt

Fresh Gourmet Sliced Almonds - Honey Roasted

Drain pineapple reserving 2 teaspoons of pineapple juice.  Grill pineapple rings on both sides until lightly golden with grill marks.  Place tuna in bowl add Miracle Whip, pineapple juice, curry powder, salt and mix together.  When grilled pineapple is cooled take 3 of the rings and cut into bite size pieces and mix into the tuna.  Scoop out a serving of tuna mixture sprinkle with almond slices and serve with remaining pineapple rings.

Now to pop in my Turbo Fire DVD and do some workouts.

Until Next Time,

Pam

Apple Caramel Spice Bread

Have a craving for something gooey?  Here it is Apple Caramel Spice Bread.  I had one slice to sample  and my husband ate the entire loaf of bread.  Nice to know when you find something they really like.

Apple Caramel Spice Bread

adapted from Zucchini Spice Bread - nancycreative.com

1 cup packed light brown sugar

2 tablespoons sugar

2/3 cup canola oil

2 teaspoons vanilla

2 large eggs

1 1/2 cups all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

1/2 teaspoon freshly ground nutmeg

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

1/2 teaspoon salt

3 granny smith apples, grated

12 Kraft Caramels

Cinnamon Sugar

Cut the Kraft Caramel squares into 4ths and sprinkle with flour to coat and set aside.  In a large bowl whisk together brown sugar, sugar, oil, vanilla and eggs, set aside.

In a small bowl mix together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt.  Add the flour mixture to the wet ingredients blend well.  Fold in grated apples and caramels.

Grease a loaf pan and sprinkle with cinnamon sugar.  Pour batter into loaf pan and sprinkle the top with more cinnamon sugar.  Bake in a pre-heated 350 degree oven for 45 to 55 minutes or until a toothpick comes out clean.  Cool 10 minutes before removing from loaf pan then cool completely before slicing.

Note:  I am at 7200 feet baking at high altitude I adjusted the baking soda and baking powder to 1/4 teaspoon on each of these.  Also after 45 minutes baking I increased by 5 minutes each time checking it with a toothpick.  Happy to announce this is the first bread that did not sink.

Until Next Time,
Pam

Happy Easter

Wishing you a very Happy Easter - May God Bless You and Your Family

Until Next Time,

Pam

Grilled Ham and Turkey Sandwich

There are nights when my husband and I like to have a sandwich for dinner.  Set up the TV trays and watch a movie while enjoying a low key meal and clean-up.  My inspiration for this sandwich is the Cuban Sandwich instead of having the roasted pork I substituted smoked turkey breast. 

Grilled Ham and Turkey Sandwich

4 french rolls (or cuban bread if you can find it)

1/2 pound sliced black forest ham

1/2 pound sliced smoked turkey breast

8 slices swiss cheese

8 thin sliced dill pickles

creole mustard

spicy mayonnaise (see recipe below)

Split bread spread mustard on one side of bread and spicy mayo on the other.  Layer bottom half of bread with ham, pickles (dry first on a paper towel), turkey, and swiss cheese.  Place on a panini press and cook until the bread is a bit crispy.  Slice in half and serve.

Spicy Mayonnaise

1/2 cup mayonnaise

1/4 teaspoon cajun seasonings

1/4 teaspoon Old Bay seasonings

1/4 teaspoon sugar

Mix all ingredients together.  Refrigerate for 2 hours before using

Until Next Time,
Pam

Asian Inspired Cucumbers and Radishes

I have been in the mood for fast pickling cucumbers the kind you can start snacking on by the next day.

I was cleaning out my fridge and had an open container of hoisin sauce and it hit me I should make some Hoisin Cucumbers.  They came out better than I thought.

Asian Inspired Pickled Cucumbers and Radishes

Hoisin Pickled Cucumbers

1 english cucumber, thinly sliced

1 bunch radishes, thinly sliced

1 tablespoon kosher salt

2 cups water

1/2 cup white vinegar

1 cup sugar

3 tablespoons honey

2 tablespoons hoisin sauce

1 teaspoon chinese 5 spice seasoning

1 teaspoon red pepper flakes

Slice thinly the cucumber and radishes place in a colander and sprinkle with salt let sit for 30 minutes.  In a saucepan over medium heat bring to a boil the remaining ingredients and boil for 3 minutes. Turn off heat and allow to cool.  Rinse cucumbers and radishes pat dry and place in one or two canning jars or place in a mixing bowl.  Pour pickling mixture over the veggies cover and place in the refrigerator for 24 hours.  Will keep for 5 days.

Until Next Time,
Pam

Coffee Talk - My Garden

I will be dedicating a few Coffee Talks to my garden.  One thing that I got excited about when we bought the house is that it has a fenced in garden.  That was great news.....now the bad news nasty soil here I would need to put in raised beds, not a problem until you factor in the water problem here.  The garden was not placed close to the water source (the outside pump) and running hoses that distance just will not work for me.  Plus, this is my first garden (except for herbs) in Utah and I'm not ready to go big just yet.

I have a huge deck off the kitchen/dining area which is perfect for a container garden.  I am getting anxious about the garden.  Last year a woman told me her grandfather said do not plant your garden until all the snow is gone from the mountain.  Wise words we still have a lot of snow up there and I would hate to do all that work to lose my garden to freezing temps (we have nights this past week that were 18 degrees) 

I ordered seeds from Burpee this is what I have so far:

Hot Pepper - Big Guy Hybrid

Onion - Evergreen Long White Bunching

Hot Pepper - Serrano Chili

Tomato - Fresh Salsa Hybrid

Spearmint - Mentha Spicata

Cucumber - Supremo Hybrid

Radish - Cherry Belle

Summer Squash - Golden Egg Hybird

Carrot (Organic) - Kaleidoscope Mix

Tomatillo - Gigante

Tomato - Patio Princess Hybrid

Tomato - Yellow Pear

Sweet Corn - On Deck Hybrid

I still need to get my herbs which I will get as plants at the local nursery.  I'm still considering getting some lettuce.  Do you have any suggestions?

Bill is going to make me some brackets so I can hang window boxes on the railing (which is very narrow) I can plant shallow items like the herbs and radishes there.  I already have hooks in place to hang planters.  

Until Next Time,

Pam