Pan Bagnat

This sandwich is a new favorite for me.  I tried it for the first time a month ago, and now I crave it.  I found it while browsing Food.com for ideas.  I put a few of the extras on mine, and it is phenominal!  It doesn't say to, but I kept it in the fridge while weighting it.  I have made it a few times, and used different ingredients.  Always turned out Great!

 

 

• Prep Time: 20 mins
• Total Time: 1 hrs 50 mins
• Servings: 4

Ingredients

• 1 long baguette
• 1 clove garlic, pressed
• 1/4 cup olive oil ( extra-virgin is best)
• 1 tomatoes, thinly sliced
• 1 cucumbers, thinly sliced
• 1/2 red onions, thinly sliced
• 1/2 cup pitted and sliced kalamata olives or 1/2 cup other ripe black olives
• salt & fresh ground pepper

Optional

• 4 ounces sliced cheese ( no processed slices please! Cut it fresh)
• 2 hard-boiled eggs
• 1 red capsicums, thinly sliced
• 1/4 cup capers, rinsed and drained
• 1 cup artichoke hearts
• 1/2 cup pesto sauce
• herbs ( eg fresh basil, oregano, thyme...)

Directions

1. slice the bread in half lengthwise, nearly all the way through.
2. Carefully open the loaf and spread the garlic on one of the cut sides.
3. Drizzle the olive oil on both sides.
4. Layer the tomato, cucumber, onion and olives and any of the optional ingredients on one half of the bread.
5. Sprinkle with salt and pepper to taste.
6. Close the loaf and wrap in tightly in plastic wrap or aluminium foil.
7. Weight the full length of the Pan Bagnat with a heavy book[or several] for 1-3 hours.

Chocolate Chip Treasure Cookies

This is a favorite cookie of many in my family, and of the UPS driver, the Post woman, etc...  I got the idea to make these from my neice.  She recomended the recipe, so I went to Food.com and looked it up.  It had no picture, so I supplied one.  Very easy to make, and great for gifting!

 

 

• Prep Time: 5 mins
• Total Time: 15 mins
• Yield: 36 cookies

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/2 cup all-purpose flour
• 2 teaspoons baking powder
• 1 (14 ounce) cans sweetened condensed milk
• 1/2 cup butter, softened
• 1 1/3 cups flaked coconut
• 12 ounces semisweet chocolate morsels
• 1 cup chopped walnuts

Directions

1. Preheat oven to 375°.
2. In a small bowl mix graham cracker crumbs, flour and baking powder; set aside.
3. In a large bowl mix condensed milk, and margarine until smooth.
4. Add graham cracker mixture and mix well.
5. Stir in coconut, nuts and chocolate morsels.
6. Drop by rounded tablespoons onto ungreased cookie sheets.
7. Bake for 9-10 minutes or until lightly browned.
8. Store loosely covered at room temperature.

Blueberry Swirl Cheesecake

This is the easiest cheesecake I have ever made, and most likely the best!  I haven't made too many mind, but I just couldn't believe this could be soooo good for so little effort.  I made it for my husband's birthday last year, and he Loved it!  I do believe it will become a Birthday tradition;)  I got this one from Taste of Home  I will post the link:
http://www.tasteofhome.com/Recipes/Blueberry-Swirl-Cheesecake

Blueberry Swirl Cheesecake

8 ServingsPrep: 15 min. Bake: 35 min. + chilling

Ingredients

• 2 packages (8 ounces each) PHILADELPHIA Cream Cheese (softened or cubed), softened
• 1/2 cup sugar
• 1/4 teaspoon vanilla extract
• 2 eggs, lightly beaten
• 1 graham cracker crust (9 inches)
• 1 can (21 ounces) blueberry pie filling, divided

Directions

• In a large bowl, beat the cream cheese, sugar and vanilla until
• smooth. Add eggs, beating just until combined. Pour into crust. Drop
• 1/2 cup of pie filling by heaping teaspoonfuls onto the cream cheese
• mixture; cut through with a knife to swirl the pie filling.
• Bake at 350° for 35-40 minutes or until center is almost set.
• Cool on a wire rack for 1 hour. Refrigerate for 2 hours. Top with
• remaining pie filling. Refrigerate leftovers. Yield: 8 servings.

Nutrition Facts: 1 serving (1 slice) equals 349 calories, 17 g fat (8 g saturated fat), 84 mg cholesterol, 240 mg sodium, 47 g carbohydrate, 1 g fiber, 5 g protein.

This is another quick and great recipe found on food.com. I have made it with many kinds of chips, and nuts, and every time it comes out perfect. 

Easy Microwave Fudge

 

• Prep Time: 3 mins
• Total Time: 6 mins
• Yield: 1.5 pounds approx

Ingredients

• 2 (23 ounce) packages milk chocolate chips
• 1 can sweetened condensed milk
• 2 tablespoons butter or 2 tablespoons margarine
• 1 (6 ounce) packages walnut pieces

Directions

1. Place all ingredients except the walnuts in a large microwave safe bowl.
2. Cook for 3 minutes, stirring every minute.
3. Depending on your microwave you should not have to cook it longer than 2 minutes.
4. Add walnuts, mixing well.
5. Spread into a lightly greased baking dish.

This recipe is a very favorite food for me!  It is one of very few recipes that I follow the directions exactly.  It is authentic German cuisine, that is as good or even better than you can get in a German restrauant.  I got it from Food.com.  Here is the link, if you wish to see it.
http://www.food.com/recipe/german-fest-355909

German Fest

By gailanng on February 15, 2009

Photo by TeresaS

9 Reviews

• 
• Prep Time: 30 mins
• Total Time: 1 hrs 30 mins
• Servings: 4-6

Ingredients

• 6 pork chops, seasoned
• 1/2 lb smoked sausage, sliced
• 1 cup onions, chopped
• 1 -2 garlic cloves, minced
• 32 ounces sauerkraut
• 1 teaspoon caraway seeds
• 1 cup dry white wine ( can substitute water or apple juice)
• 1 cup beef broth
• optional potatoes, quartered ( precooked, but slightly firm)

Directions

1. Brown chops in large skillet; set aside.
2. In same skillet, brown sausage and onion.
3. Place sauerkraut in a colander; rinse and drain well, squeezing out excess moisture.
4. Add sauerkraut to sausage and onion. Stir in caraway seed, wine and broth.
5. Cook and stir, uncovered, for 10 minutes.
6. Transfer sauerkraut mixture to a large baking dish. Arrange browned chops on top and adding the optional potatoes, if desired.
7. Cover tightly with foil.

This is by far the best recipe for brussel sprouts that I have ever tasted!  It is often served at family get togethers, and Loved by all:)  Many thanks to Rachel Ray for this wonderful recipe.

Brussels Sprouts with Bacon

Recipe courtesy Rachael Ray

Prep Time:

10 min

Cook Time:

15 min

Serves:

4 servings

Ingredients

• 3 slices bacon, chopped
• 1 tablespoon extra-virgin olive oil, 1 turn of the pan
• 1 shallot, chopped
• 1 1/2 pounds Brussels sprouts, trimmed, small spouts left whole, larger spouts halved
• Salt and pepper, to your taste
• 1 cup chicken broth

Directions

Brown bacon in a medium skillet over medium high heat. Remove bacon to a paper towel lined plate. Add extra-virgin olive oil to the pan, 1 turn. Add shallots to the pan and saute 1 to 2 minutes. Add Brussels spouts and coat in oil. Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits

A very big YUMO!!!

Easy Macaroni Salad

Yet another wonderful summer dish.  I love making up different pasta salads.  This is the recipe for my simple basic salad, that is delicious, and not too fattening, that is; if you don't eat the whole bowl:) 

Ingredients:

8oz. macaroni, cooked.
 1/2 inch slice of honey, or maple ham
1/2 inch slice of smoked turkey
1/2 a small onion ( I use onion powder when doing for potluck, as some can't eat raw onion)
1 to 2 sticks of celery minced, onion is minced also.
8 oz. co jack cheese cut into small cubes.
1/3 to 1 cup miracle whip light


Directions:

Simple, just cube the meat, add all together, and stir.
I like to have a fresh tomato, and garlic bagel chips as a garnish.  I also sprinkle a bit of paprika on top.    Enjoy!!!

GAZPACHO!!!

Just saying the name sounds like a celebration!  This is one of my favorite summertime supper/lunch foods.  Another great recipe that you can switch up ingredients as to your taste, or whatever happens to be ripe in the garden.  Experimentation is recommended highly :)

Ingredients:

1 to 2 diced tomatoes.  you can used canned in a pinch.
1/2 small onion finely chopped, or to taste. ( can substitute onion powder also.)
1 stick celery, finely chopped.
1 medium cucumber, peeled and diced.
1 carrot ( I use a veg. peeler to get very thin slices, then chop them, it makes them easier to eat.)
1 clove garlic minced fine.
1 green pepper finely chopped.
1 avocado chopped small. ( use a firm but ripe one, not too mushy.)
basil, fresh is best, but dried will do.  about 2 dashes.
salt, pepper to taste, and a shake or two of Worcestershire if ya got some, and a tablespoon of extra virgin olive oil.
Just enough vegetable blend juice to cover the veggies.

Directions:

Mix all that stuff together in a bowl, and put it in the fridge for over night.  YUMMY!!!  I like to have mine with a bit of garlic bagel chips as a garnish.

Tomato-Herb Focaccia

Tomato-Herb Focaccia

This is a recipe I got from Taste Of Home magazine.  I like to switch it up, and change toppings, so never get tired of it.  What a wonderful treat!

12 ServingsPrep: 30 min. + rising Bake: 20 min.

Ingredients

• 1 package (1/4 ounce) active dry yeast
• 1 cup warm water (110° to 115°)
• 2 tablespoons Crisco® Olive Oil, divided
• 1-1/2 teaspoons salt
• 1 teaspoon sugar
• 1 teaspoon garlic powder
• 1 teaspoon each dried oregano, thyme and rosemary, crushed
• 1/2 teaspoon dried basil
• Dash pepper
• 2 to 2-1/2 cups all-purpose flour
• 2 plum tomatoes, thinly sliced
• 1/4 cup shredded part-skim mozzarella cheese
• 1 tablespoon grated Parmesan cheese

Directions

• In a large bowl, dissolve yeast in warm water. Add 1 tablespoon oil,
• salt, sugar, garlic powder, herbs, pepper and 1-1/2 cups flour. Beat
• until smooth. Stir in enough remaining flour to form a soft dough
• (dough will be sticky).
• Turn onto a floured surface; knead until smooth and elastic, about
• 6-8 minutes. Place in a greased bowl, turning once to grease the
• top. Cover and let rise in a warm place until doubled, about 1 hour.

Here is a link to Taste of Home website: http://www.tasteofhome.com

FILET RIGANATA

4 Fillet Minions
1 Medium Onion
2 Stalks Celery
4 Slices of bacon
1 tube Ritz Crackers
4 Slices Provolone Cheese
1 Can Beef Ajus, or Broth


  1. PREP:  Butterfly the fillets, and cover with wax paper or plastic, and flatten them with meat hammer.  Chop the celery and onion to minced size.  Crush the Ritz crackers till crumbs.  Pre heat oven to: 350 Degrees.

2. Fry bacon in Medium skillet till rendered, and set aside on paper towel.  3. cook the celery and onion in drippings till tender. 4. add the crushed Ritz to skillet, and also the bacon crumbled, and mix together.  You can add a small bit of broth here if you feel it is too dry, but it needs to be kind of dry, so don't add too much, a Tablespoon should do it.  5. Stuff the fillets with the stuffing, securing with tooth pick if needed, and place in a baking pan.  6. cook covered for app. 40 minutes.  7. Remove from oven, and uncover.  Add cheese to top of each steak, and return to oven till melted.  8.  Make a quick gravy with the ajus/broth, I use wondra for this, it is a flour made for making gravy, but you can use whatever method you use.  9. Plate the steaks, and I serve them with mashed potatoes, and top with the gravy.  I also serve with asparagus, but any veg. will do. 

YUMO!!  This is my signature dish, and I don't use a recipe to make it, but wanted to share it with y'all, so had to make one.  I have received many compliments on this dish, and it is the perfect company come to dinner dish!  Hope you Love it as much as I.  Next time I cook it I will add the photo of it here.

The GREAT TOMATO PIE EXPERIMENT

 Oh my, tomato pie!!!  This is surely a subject that has been talked about, passed down, and enjoyed all over.  I have been experimenting with this delectable treat for a couple of years now, and the first picture is the one voted best by my husband.  The tomato pie is a very versital recipe, as you can easily make it your own, by adding and omiting ingredients at will.  I always start mine with a Pillsbury pie crust refrigerated pie crust.  They can be found in the area with the refrigerator buscuits and cookies.  My husband says they are bettter than mine, and I am no slouch when it comes to pie crust, and they are easy.  You can use the refrigerator biscuits for the crust also, as in the 2nd photo.  You just smash them around in the pie pan till they resemble a crust.  This was taught to me by my dear friend Karen , who got me started on this wild ride in the first place.  This will not be a typical recipe, as there is really no concrete way of doing it, I will just list the things I have tried, and how they turned out. 

1.  Put the pie crust in the pan, curl the edges and all.   2.  cut fresh tomatoes by slicing them, then quartering the slices, then set asside in a colander in the sink to drain.  You can also do this with a can of tomatoes.  3.  in a medium skillet, saute veggies in olive oil.  I like onions, green pepper, garlic, etc...  whatever you like best.  Season well, also whatever your favorite seasoning is, I like Garlic Dash.  4. In a mixing bowl add the following: 2 cups of shredded cheese, again whaterer you like, I like cojack, motzerella, cheddar.  Here is where I go along a different path from the normal way.  The normal way is to mix 1 cup of mayo with the cheese, and thats it.  My way is to add 1/2 a roll of ritz crackers crushed up, an egg, and a little milk to make it work for the topping.  5.  Assembly: layer the tomatoes and the veggies into the uncooked pie crust.  then top with the topping.  6. Cook for 30 minutes in a 425degree oven.  your oven may differ from mine, so keep an eye on it.  I am still experimenting with this one, and welcome all ideas, or comments!                      

BRENDA'S SIMPLE SCONES

16 SCONES, OR 8 BIG ONES

2 ½ C all purpose flour
1 T baking powder
½ t salt
8 T cold unsalted butter, cut up
1/3 C sugar
½ C nuts
½ C chocolate chips
1 C cream

Preheat oven to 425degrees F.
Put flour, baking powder, and salt in large bowl, and mix
Cut in butter with fingers, or pastry blender
Till it looks like fine granduals
Add sugar, toss to mix
Also add nuts, or other dry ingredients here.
Add cream and stir with a fork till the dough comes together.
Form into two equal balls and flatten to about 1in. round.
Cut each into 8 slices. Sprinkle with sugar if ya want
Place wedges on ungreased cookie sheet, and cook for
Approx. 12 minutes. Until medium brown on top.
yum!!

These are kinda famous, as I have made so many of them, and shared them with alot of people.
I hope you enjoy them as well!


I thought I would put a link to my Daughter Shannon's Facebook page.  She makes wonderful cakes!
http://www.facebook.com/?ref=home#!/pages/Shannons-Cakes/221828501176667