3 eggs
¾ cup flour
1 cup sugar
1 tsp. baking powder
2/3 cup pumpkin
2 tsp. allspice
1 tsp. lemon juice
1 cup chopped nuts
Filling:
1 cup powdered sugar 8 oz. cream cheese, softened
¼ cup butter, softened 1 tsp. vanilla
Beat eggs until think and yellow. Add pumpkin and lemon juice. Fold in flour, sugar, baking powder, and all spice. Spoon into jelly roll pan.
Sprinkle with nuts(optional). Bake at 375 for 15 minutes. Invert onto a towel
sprinkled with powdered sugar. Roll in towel as for a jelly roll. Beat
cream cheese with remaining ingredients. Unroll cake and spread cream
cheese mixture, and then reroll. Freeze roll. Thaw when ready to serve.
Friday, October 24, 2008
Pumpkin Risotto
1 tablespoon olive oil
1 tablespoon butter
2 large onions, chopped
2 cups chicken stock
2 minced garlic cloves
1 cup Arborio rice
1/4 cup dry white wine
2 cups cubed pumpkin, steamed or boiled until tender
1/4 cup grated Parmesan Reggiano cheese
2 tablespoons minced fresh parsley
salt
freshly ground white pepper
Melt the butter and olive oil together in a large heavy skillet over medium high heat. Add the onion and sauté until the onion is soft and translucent. While the onion is cooking, place the stock in a medium saucepan and heat over medium heat until simmering, but not boiling. Add the garlic to the onions and cook for two minutes. Add the rice and stir well to coat. Sauté for a minute, then add the wine. Cook the rice until all of the wine is absorbed, stirring constantly. Add a ladle of the warm stock, and stirring constantly, cook until all of the liquid is absorbed. Repeat until almost all of the liquid had been absorbed. Add the pumpkin and mix well. Continue to cook until the pumpkin is heated through, and all of the liquid is absorbed. Add the Prosciutto, Parmesan, parsley, salt, and pepper. Mix well and serve hot.
1 tablespoon butter
2 large onions, chopped
2 cups chicken stock
2 minced garlic cloves
1 cup Arborio rice
1/4 cup dry white wine
2 cups cubed pumpkin, steamed or boiled until tender
1/4 cup grated Parmesan Reggiano cheese
2 tablespoons minced fresh parsley
salt
freshly ground white pepper
Melt the butter and olive oil together in a large heavy skillet over medium high heat. Add the onion and sauté until the onion is soft and translucent. While the onion is cooking, place the stock in a medium saucepan and heat over medium heat until simmering, but not boiling. Add the garlic to the onions and cook for two minutes. Add the rice and stir well to coat. Sauté for a minute, then add the wine. Cook the rice until all of the wine is absorbed, stirring constantly. Add a ladle of the warm stock, and stirring constantly, cook until all of the liquid is absorbed. Repeat until almost all of the liquid had been absorbed. Add the pumpkin and mix well. Continue to cook until the pumpkin is heated through, and all of the liquid is absorbed. Add the Prosciutto, Parmesan, parsley, salt, and pepper. Mix well and serve hot.
Friday, October 17, 2008
Chicken with Pesto Pasta
This is something that I make quite often. Everyone in my family seems to like it.
Ingredients:
2-3 chicken breasts, thawed and cut into one inch cubes
1 red pepper
1 red onion
1 pound angel hair pasta
olive oil for sauteing
For the Pesto:
2 cups fresh basil leaves or a combination of basil and parsley
2 cloves garlic, peeled
1/2 cup good quality extra virgin olive oil
1/3 cup pine nuts or walnuts
1/4 pound Parmigiano or Romano Cheese
Bring a pot of water to a boil. When the water is boiling, add pasta and cook until done (8 min or so.) Clean onion and pepper and cut into chunks. Heat some olive oil in a pan and then saute pepper and onion together until tender. Meanwhile, rub oil and salt and pepper on chicken. Add chicken to a pan and cook the chicken until is is done in the center and browned on the outside. While everything is cooking, make the pesto. For the pesto-Toast the pine nuts. Heat oil and garlic in the microwave for 20 seconds on high. Then add all of the ingredients into the food processor until paste forms. Pesto should be used at room temp.
Once pasta is finished, drain and return to pot. Add pesto and mix well with noodles. You may want to add more oil. Add chicken, onions, and pepper. Mix. Sprinkle with Parmesan cheese.
** You can buy a variety of already made pesto at the store instead of making your own. And also, add any veggies that you like for a variation.
Ingredients:
2-3 chicken breasts, thawed and cut into one inch cubes
1 red pepper
1 red onion
1 pound angel hair pasta
olive oil for sauteing
For the Pesto:
2 cups fresh basil leaves or a combination of basil and parsley
2 cloves garlic, peeled
1/2 cup good quality extra virgin olive oil
1/3 cup pine nuts or walnuts
1/4 pound Parmigiano or Romano Cheese
Bring a pot of water to a boil. When the water is boiling, add pasta and cook until done (8 min or so.) Clean onion and pepper and cut into chunks. Heat some olive oil in a pan and then saute pepper and onion together until tender. Meanwhile, rub oil and salt and pepper on chicken. Add chicken to a pan and cook the chicken until is is done in the center and browned on the outside. While everything is cooking, make the pesto. For the pesto-Toast the pine nuts. Heat oil and garlic in the microwave for 20 seconds on high. Then add all of the ingredients into the food processor until paste forms. Pesto should be used at room temp.
Once pasta is finished, drain and return to pot. Add pesto and mix well with noodles. You may want to add more oil. Add chicken, onions, and pepper. Mix. Sprinkle with Parmesan cheese.
** You can buy a variety of already made pesto at the store instead of making your own. And also, add any veggies that you like for a variation.
Triple Peanut Butter Brownies
I got this from Kraft. I made it without the peanuts on top and liked it alot, but I am sure with the nuts on top would be good too. You could also half the recipe since it makes alot and is pretty rich.
Prep Time:40 min
Total Time:2 hr 10 min
Makes:Makes 32 servings.
What You Need
1 pkg. (19 to 21 oz.) brownie mix(13x9-inch pan size)
1 cup cold milk
1 pkg. (3.4 oz.) Vanilla Flavor Instant Pudding
1 cup creamy peanut butter
1/2 cup powdered sugar
1-1/2 cups COOL WHIP Whipped Topping (Do not thaw.)
3 squares Semi-Sweet Chocolate
1/2 cup Dry Roasted Peanuts, coarsely chopped
Make It
PREPARE and bake brownies in 13x9-inch pan as directed on package; cool. Meanwhile, beat milk and pudding mix with whisk 2 min. Add peanut butter and sugar; mix well. Refrigerate until brownies are completely cooled.
SPREAD pudding mixture over brownies.
MICROWAVE COOL WHIP and chocolate on HIGH 1 min., stirring every 30 sec. Spread over pudding; sprinkle with nuts. Refrigerate 1 hour.
Prep Time:40 min
Total Time:2 hr 10 min
Makes:Makes 32 servings.
What You Need
1 pkg. (19 to 21 oz.) brownie mix(13x9-inch pan size)
1 cup cold milk
1 pkg. (3.4 oz.) Vanilla Flavor Instant Pudding
1 cup creamy peanut butter
1/2 cup powdered sugar
1-1/2 cups COOL WHIP Whipped Topping (Do not thaw.)
3 squares Semi-Sweet Chocolate
1/2 cup Dry Roasted Peanuts, coarsely chopped
Make It
PREPARE and bake brownies in 13x9-inch pan as directed on package; cool. Meanwhile, beat milk and pudding mix with whisk 2 min. Add peanut butter and sugar; mix well. Refrigerate until brownies are completely cooled.
SPREAD pudding mixture over brownies.
MICROWAVE COOL WHIP and chocolate on HIGH 1 min., stirring every 30 sec. Spread over pudding; sprinkle with nuts. Refrigerate 1 hour.
Tuesday, October 14, 2008
Spahetti and Venison Meatballs
Ingredients
1 pound spaghetti
Salt, for pasta water
pasta sauce
Meatballs:
1 pound ground vension( you can also use ground beef, but won't need the sausage)
1/2 pound ground sausage
2 teaspoons Worcestershire sauce
1 egg, beaten
1/2 cup Italian bread crumbs
1/4 cup grated Parmesan cheese
2 cloves garlic, chopped
Salt and pepper
Directions:Preheat oven to 425 degrees F.
Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook.
Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.
Drain pasta and retuen to pot. Add pasta sauce. Put meatballs on each individual plate. Serve with bread or garlic bread (and some good chianti!)
1 pound spaghetti
Salt, for pasta water
pasta sauce
Meatballs:
1 pound ground vension( you can also use ground beef, but won't need the sausage)
1/2 pound ground sausage
2 teaspoons Worcestershire sauce
1 egg, beaten
1/2 cup Italian bread crumbs
1/4 cup grated Parmesan cheese
2 cloves garlic, chopped
Salt and pepper
Directions:Preheat oven to 425 degrees F.
Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook.
Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.
Drain pasta and retuen to pot. Add pasta sauce. Put meatballs on each individual plate. Serve with bread or garlic bread (and some good chianti!)
Monday, October 13, 2008
Casey's Mexican YumO!
8 oz. cream cheese - soften
small can diced green chilies (sp?)
1 small can black olives - drain
sliced jalapenos (like Trappey's)
1 can turkey chili - no beans
3 shredded chicken breasts
2 cups shredded Mexican cheese
Spread cream cheese in the pan. Layer the other ingredients in the pan. Heat for about 30 mins until
bubbly at 350 degrees.
You can omit any ingredient you would like.
small can diced green chilies (sp?)
1 small can black olives - drain
sliced jalapenos (like Trappey's)
1 can turkey chili - no beans
3 shredded chicken breasts
2 cups shredded Mexican cheese
Spread cream cheese in the pan. Layer the other ingredients in the pan. Heat for about 30 mins until
bubbly at 350 degrees.
You can omit any ingredient you would like.
Taco Soup
I got this from Beth H. and it is easy and really good. Everyone likes this in our house.
2 cans chicken, strained
1 carton chicken broth
1 can tomato sauce
1 can Rotel, strained
1 can black beans, strained
2 cups frozen corn
2 Tbsp. of olive oil
1 Tbsp cumin
1/8 tsp garlic
1/2 tsp salt
1/2 tsp pepper
1/2 tsp chili powder
tortillas cut in strips
Heat oil and spices in pot. Add chicken and coat with the spice mixture. Add 1/2 chicken broth, 1/2 a can of tomato sauce, beans, corn, and Rotel. Bring to a boil. Add more broth and sauce until you reach desired consistency. Simmer until dinner. Add tortilla strips before serving.
I also have served with fritos and also in a bread bowl. All ways are really good.
2 cans chicken, strained
1 carton chicken broth
1 can tomato sauce
1 can Rotel, strained
1 can black beans, strained
2 cups frozen corn
2 Tbsp. of olive oil
1 Tbsp cumin
1/8 tsp garlic
1/2 tsp salt
1/2 tsp pepper
1/2 tsp chili powder
tortillas cut in strips
Heat oil and spices in pot. Add chicken and coat with the spice mixture. Add 1/2 chicken broth, 1/2 a can of tomato sauce, beans, corn, and Rotel. Bring to a boil. Add more broth and sauce until you reach desired consistency. Simmer until dinner. Add tortilla strips before serving.
I also have served with fritos and also in a bread bowl. All ways are really good.
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