The Best Chocolate Birthday Cake

Well, today is Gene's birthday and I figured I'd better come up with something better than I did in our early years of marriage, when I served him a whole wheat zucchini cake. (If you know Gene, you probably know that this kind of cake didn't go over so well.) So, I've made one of the cakes I served at Kelly and Clint's wedding. It's delicious and gorgeous too.

You can be sneaky like me and prepare the layers ahead of time and freeze them. Then it's even easier when you are frosting frozen layers. The layers are not nearly as fragile, and there aren't as many crumbs to deal with.

And this cake is especially moist due to a secret ingredient -- pumpkin. Your guests and the birthday boy or girl will never guess it's in there.

HAPPY BIRTHDAY GENE!!!

Chocolate Birthday Cake

Cake
1 1/2 sticks butter, softened
1 C dark brown sugar
1 C sugar
3 large eggs, plus 1 yolk
1 1/2 C flour
2/3 C cocoa
2 t baking powder
1 t baking soda
1/2 t salt
1/2 C buttermilk (or 1/4C plain yogurt or sour cream & 1/4 C milk)
1 C canned pumpkin
2 t vanilla extract

Frosting
6 oz. cream cheese, softened
1 1/2 C confectioner's sugar & 3/4 C confectioner's sugar, sifted
1 t vanilla
1 1/2 C heavy cream

Ganache
4 oz semisweet or bittersweet Ghiradelli chocolate bar, chopped
1 T butter
3 T corn syrup
1/2 C heavy cream

To Prepare Cake
Preheat oven to 375 degrees

Line the bottoms of three 8-inch cake pans with parchment paper and lightly butter bottoms and sides. Sprinkle with cocoa.

Beat the butter and sugars together using an electric mixer at medium high speed until light and fluffy -- around 4-5 minutes. Beat in the eggs and yolk, one at a time. Add the cocoa, baking powder, baking soda and salt to the mixture. Combine buttermilk, pumpkin and vanilla in small bowl. Reduce mixer speed to low and alternately beat in the flour and buttermilk mixture just until combined. Pour the batter by measuring cup (so pans have an even amount) into the prepared pans. Bake 20-25 minutes or until a tester comes out clean.

To Prepare Frosting
Beat cream cheese with 1 1/2 C confectioner's sugar and vanilla on low speed, until combined.

In a separate chilled bowl, beat whipped cream with 3/4 C confectioner's sugar on medium high until soft peaks form.

Gently fold the whipped cream into the cream cheese mixture until well combined.

To Ice Cake
Spread around 1 C of frosting in between layers and use the rest to frost top and sides of cake. Chill the cake at least 30 minutes before topping with ganache.

To Prepare Ganache
Microwave heavy cream til boiling in a heat-safe measuring cup. Add chopped chocolate, butter and corn syrup and stir. Let sit 3 minutes. Stir, using a whisk, until smooth. Let sit 3-5 additional minutes (approximately), until ganache thickens and cools slightly. Pour the ganache onto the center of the frosted cake and let drip down sides.

As A Side Note: This cake can be turned into a harvest/Halloween cake by adding 1/4 t orange paste food coloring to the frosting while you're preparing it. This cake looks especially striking!

Rice Pudding

I think rice pudding is one of those foods that you either love or hate. Personally, it is one of my favorite comfort foods, though one that I don't eat a lot. Maybe that's because it seems so time consuming to prepare, or that I've tried recipe after recipe and none, before this, tasted the way I hoped.

Now, with a simple and tasty recipe, maybe I'll get to enjoy this comforting dessert a little more often.

Rice Pudding

3 C cooked rice
2 1/2 C milk & 1/2 C heavy cream (or all milk if you want to keep it lower in fat and calories)
1/2 C sugar
3/4 C raisins (optional, but a must for me!)
1 t cinnamon
1/8 t nutmeg
Finely grated (use microplane grater) rind of one lemon or orange
1 t good quality vanilla

Put all ingredients in heavy saucepan and simmer over medium heat for 15-25 minutes. (The timing seems to vary quite a bit from batch to batch.) If you will be serving warm, take off the heat when the pudding reaches the creaminess you want. Remove from heat while still extra creamy if you will be serving chilled since pudding thickens with cooling. Add vanilla and stir in.

When serving, sprinkle with additional cinnamon if desired.

(Quick Fix: If pudding does thicken up more than you hope once chilled, simply mix in some half and half or milk, until desired consistency.)

Basil Walnut Pesto

I have been making this wonderful variation of pesto since a girlfriend's mother-in-law gave it to me around 15 years ago. It's heavier on the walnuts than most pesto recipes and I love it that way!

This is a very versatile and forgiving recipe. You can leave out the basil altogether and just make a walnut pesto, or you can add more basil leaves and make a more traditional pesto. It's great either way, and nothing could be easier to make. Try it served over pasta, spread on crostini or layer with cream cheese as an appetizer, or add some pesto to your traditional grilled cheese sandwich.

And, if you have lots of basil to use, make up your pesto and freeze in cubes. Store in zip-lock style freezer bags. Pesto will keep well for at least 6 months in the freezer, so you can enjoy homemade pesto throughout most of the winter.

Basil Walnut Pesto

2 packed C fresh basil leaves
1 C walnuts
4 good-sized cloves garlic, minced
1 C grated Parmesan cheese
1/2 C good quality olive oil (more or less to taste)
Salt and pepper, to taste

Place basil leaves, walnuts, garlic and Parmesan in the food processor and process until well combined. Gradually add olive oil until it's the consistency you desire. Taste for seasonings.

Curried Eggplant

Oh how I love summertime when the Farmer's Markets offer the freshest, often organic, produce straight from local farms. The market closest to our house has one grower who sells the most magnificent eggplants I have ever eaten. Not only are they delicious, but they are so beautiful that you could use them as a centerpiece. So, every week during their growing season I head over there as early as I can (otherwise they'll be sold out) and pick up my week's supply.

This vegetarian dish, which I've made several times before, helps me use my eggplants in a non-traditional and very tasty way, but also provides Matt with another interesting Indian meal.

Curried Eggplant

3 lbs. eggplant (preferably teeny little eggplants (1-2") or Asian eggplants, without a lot of seeds)
1-2 large garlic cloves, minced
1 T fresh ginger, minced
2 t jalapeno, including seeds, minced -- more or less, to taste (can vary hot pepper types)
1 t salt
2-3 T olive oil
1 onion, chopped
2 t yellow mustard seeds
1 t cumin seeds
1/2 t turmeric
1/4 t pepper
1 cinnamon stick
1/2 C water
1 t brown sugar
Fresh cilantro

Preheat oven to 450 degrees.

Coat large, heavy cookie sheet with sides with olive oil.

Slice eggplant into approximately 1/2 inch thick slices (cut teeny eggplants in half lengthwise) and place in single layer (it's okay to be close together). Drizzle with olive oil or spray with olive oil spray. Salt and pepper. Roast for around 20 minutes, checking occasionally after 15 minutes or so, until eggplant is lightly browned and soft. Set aside.

Cook onion in pan with olive oil until soft.

"Smush" minced garlic, minced ginger and minced jalapeno with 1t salt, using side of large knife. Place in small bowl, add other spices and combine.

Add spices to cooked onion in pan and cook 1 minute. Add roasted eggplant and water, and cook about 5 to 8 minutes, until water is reduced. Season with salt, if needed.

Serve over basmati rice and sprinkle with fresh cilantro.

Crockpot Chicken Vindaloo

Now that Gene is working evenings (hopefully not for long!), Matt is on an all-Indian food-all-the-time kick. I love Indian food too so he has a natural accomplice.

After eating a delicious veal vindaloo with Kelly and me at a wonderful restaurant in Lake Mary, Memories of India II, he was on the hunt for a vindaloo recipe. He found one that I adapted, and finally I got around to making it for him.

I think it was well worth the wait. It's so easy to make, and very, very tasty. No tasteless, boring crockpot dish here. There's no question that I will be making this meal again!

Crockpot Chicken Vindaloo

1 C tomato sauce
1 1/2 T vinegar
2 T olive oil
1T brown sugar
3-6 garlic cloves, minced
1 1/2 T fresh ginger, minced (I used candied ginger, minced)
1 t salt
2T curry powder
1 T ground cumin
1/4 t ground cardamom
1/4 t ground cloves
1/4 t ground hot pepper
1/4 t red pepper flakes
1 T mustard seeds
1 cinnamon stick
1 onion, chopped
4-5 boneless skinless chicken breasts

Put all ingredients except chicken in crockpot and mix together. Add chicken and mix, to cover with sauce.

Cook on high for two hours and on low for three to four more hours.

Serve with basmati rice.

Blueberry Pie with Sugar Cookie Crust

When I found this unique recipe in our local paper last year, I remember being discouraged by how complicated it seemed to prepare. But, I made a few changes, and now it's even easier to make (and much prettier) than a regular blueberry pie.

You can substitute other fruits, such as peaches, cherries or apples. I'm sure it would be equally yummy! (I bet this would even be good at the holidays with a pumpkin filling.)

I'm not going to let another year go by before making this special treat again.

Blueberry Pie with Sugar Cookie Crust

Filling
2 pints blueberries
1/2 C sugar

Cookie Crust
1 C sugar
6 T butter, melted
1 egg
1 t good quality vanilla extract
1 t baking powder
2 C flour

Crumb Topping
1/4 C brown sugar
3 T sugar
1/4 C flour plus 2 T
2 T oatmeal
1 t cinnamon
1/4 C butter, melted

Preheat oven to 350 degrees.

Spray 9" round cake pan with cooking spray.

Prepare Filling: Cook blueberries with sugar in heavy pan over medium heat, stirring occasionally, about 10 minutes, until well heated through. Set aside.

Prepare Crust: In a large bowl beat together melted butter, sugar, egg and vanilla extract until creamy. Beat in baking powder. Mix in flour just until combined. Do not over mix.

Press dough into cake pan and 3/4 up the side of the pan, using a piece of plastic wrap to help manipulate the dough in the pan.

Prepare Crumb Topping: In a small bowl, combine brown sugar, sugar, flour, oatmeal, cinnamon and melted butter. It should be a bit dry. If not, add more oatmeal or flour until slightly crumbly.

To Assemble: Using slotted spoon, place cooked blueberries in prepared crust -- a little syrup is okay. (Save reserved blueberry syrup for other uses.) Sprinkle crumbs on top of filling with your fingers. Crumbs should not totally cover the blueberries.

Bake 350 for 35 minutes. After the pie totally cools, you can remove from pan if you'd like for serving. Run a knife along the side of the pan and place a plate over the top. Hold upside down giving it a few gentle taps on bottom if needed. Have another plate ready to slide the cake onto, right side up. (This is much easier than it sounds.)

Spicy Homemade Ketchup

Make your own ketchup?? Yes, it is time consuming to make it yourself, but it really is nothing like the commercial stuff. (If you're looking for this to taste like Hunts or Heinz, this recipe is not for you.)

Homemade ketchup is a wonderful condiment, that you may even be tempted to eat right out of the jar. Last year, when I made this yummy ketchup, my 86-year-old mom went through the jar in less than one week!

If you decide that you'd like to try your hand at making ketchup, be sure to allow enough time. You'll need to be in and out of the kitchen, stirring the pot, for almost two hours.

Spicy Homemade Ketchup

2-3T olive oil
1 onion, chopped
2-3 cloves garlic, minced
1/8t red pepper, or to taste
1/8t ground allspice
1/8t ground cloves
3/4t salt
1/4t fresh ground pepper
7C chopped tomatoes -- seeded and skinned (it's fine if a lot of the 7C is juice, after seeding tomatoes)
3/4C sugar
3T molasses
2T tomato paste
1/2C fresh lemon juice

Saute onions in olive oil in large pan. When soft, add garlic and red pepper, allspice, cloves, salt and pepper and cook 1 minute. Add rest of ingredients and bring to a boil. Reduce heat slightly. Simmer, stirring occasionally, around 2 hours, or until mixture thickens and is reduced to around two cups. (As it gets thicker keep a closer eye on the ketchup, stirring more frequently, and possibly turning down the heat a bit to avoid scorching.) Taste for seasoning as well as sweetness. (Cook a bit longer, if you add additional sugar, until it is fully dissolved.)

Store in the fridge for use within two weeks or so. Can also be successfully frozen for up to 6 months.

Summer Salsa

If you like salsa, you need to give yourself a taste treat and make homemade salsa!

Last year was the first year I gave it a try. I guess I thought it might not be worth the effort, but it's amazing. My first try, we had been given lots of very ripe heirloom tomatoes that needed to be used quickly. I think I made about 10 cups of salsa that day. I had no idea how we could possibly eat all that salsa, but, amazingly, we did. That fresh, summer-tomato taste just can't be duplicated in a jar.

Summer Salsa

3C tomatoes (approximately), seeded and chopped*
3/4t salt, or to taste
1/4t pepper, or to taste
1/4t ground cumin
1/2 small sweet onion, finely chopped
1 clove garlic, diced and then smushed w/ back of knife using a dash of kosher salt to help pulverize it
1 or more jalapenos, or other hot peppers of your choice, diced
2 tablespoons fresh cilantro, chopped
2 tablespoons fresh lime juice
1t olive oil (optional)

Mix all ingredients in a bowl and refrigerate at least 2 hours until serving.

*I strain out the seeds and save the juice for something else. You could drink it, as is, add to your homemade tomato sauce, soup or anything else you'd like. It's so delicious that it's a waste to throw it away!

Super Simple Cornbread

Since moving to the South I've learned that there is cornbread for Northerners and cornbread for Southerners. Northerners like their cornbread sweet and Southerners, not so much. Since I was born a Northerner, I am a total fan of sweet cornbread. If that's the kind of cornbread you like, this yummy recipe is for you.

Our family has been making this cornbread recipe for probably 30 years and I haven't found one that I like better. Sometimes we've added other ingredients, like cheese, drained cooked corn and diced jalapenos, but it is WONDERFUL as is.

As I see it, the key to this recipe is having a well seasoned cast iron pan, though I'm sure it would turn out no matter what pan you happen to have. It's just that the cast iron pan with some melted butter in it gives it a very yummy crust.

Cornbread

1/4C butter, melted in cast iron fry pan and then divided
1 1/4C white flour
3/4C cornmeal
1/4C sugar (you can add a tablespoon or two more if you like it even sweeter)
5t baking powder (yes, this is right)
3/4t salt
1 egg
1C milk (use at least 1/4C more if you use buttermilk -- add enough for a thick pourable batter)

Preheat oven to 375 degrees

Melt butter in 9 inch (approx) well-seasoned cast iron fry pan.

In a bowl mix together flour, cornmeal, sugar, baking powder and salt. Combine egg with milk and mix. Add to dry ingredients along with a bit less than half of the melted butter. Stir just enough to combine ingredients.

Spread batter over melted butter and bake around 30 minutes until lightly browned.

Serve hot, cut in wedges with butter and honey.

Simple Sweet Refrigerator Pickles

I never tried my hand at pickling until last year when a friend gave us so many organic cucumbers that I didn't know what else to do with them.

Well, they were very popular around my house, especially with Grandma who could eat one jar at a sitting!

Another great thing is they last a long time without canning. I kept pickles in the fridge almost all year and they were still perfect.

Needless to say, when Matt and I went to the Farmer's Market this past Saturday morning and I saw my favorite curvy, spiky cucumbers I bought all of them.

Sweet Refrigerator Pickles

12 C sliced cucumbers (approximately -- I used 10 cucumbers)
2 C white vinegar
4 C sugar
2 T salt
2T celery seed

Heat vinegar, sugar, salt, and celery seed to boiling, until sugar is totally dissolved.
Slice cucumbers and put in very large heat-safe bowl.
Pour vinegar sugar mixture over cucumbers.
Ladle into glass canning-style jars, making sure pickles are mostly covered.
Store in the refrigerator. (It's best to wait a week or so -- if you can -- before eating.)

Deep Dish Apple Crumb Pie

Last summer Matt was really into making pies. Now that he is more into physics, I decided to pick up a couple of the cookbooks he was given and see what I could do. I decided on this pie for two reasons -- I had the ingredients and I love crumb toppings!

This fruit pie is a bit unusual in that you really pile the filling above the crust in the center. I think that was the key to creating a nice thick pie. It also has a very long baking time compared to most pies and I worried that the crust would be as hard as a rock. My worries were unfounded -- it was absolutely delicious. I don't usually use Crisco in my crusts, instead opting for butter. Crisco (and maybe the vinegar in this crust) are definitely the way to go. The crust was the best I'd ever made -- so light and flaky. A perfect pie for me!! Next time I'm trying it with the dried cherries.

Deep Dish Apple Crumb Pie

NOTE: Allow extra time for freezing crust after preparation (20 minutes) and extra long double cooking time (40 minutes without topping and 40 to 50 minutes more with topping!)

Crust
1 1/2C flour
1 T sugar
1/2 t salt
1/8 t baking powder
1/2 C Crisco (stick), cut into small cubes
1/4 C ice water, or as needed to make dough come together
1 t apple cider vinegar (don't leave this out -- helps to make crust flaky)

Filling
1 C light brown sugar
3 T flour
2 t finely grated lemon peel (really adds to the overall flavor)
1 1/4 t cinnamon
6 to 8 medium Gala or Granny Smith apples, peeled, halved, cored, cut into 1/8" slices -- around 8 cups
1 C raisins (I made it with raisins and loved it, but you can leave them out or substitute dried cherries)
2 t vanilla extract

Crumb Topping
1 C flour
1/2 C light brown sugar
1 t cinnamon
1/8 t salt
1/2 C (1 stick) chilled unsalted butter, cut into 1/2-inch cubes

Preparation

Crust
Blend flour, sugar, salt, and baking powder in processor. Add Crisco and pulse only until mixture resembles coarse meal. Mix 1/4 cup ice water and vinegar in small bowl; add slowly to processor and pulse until moist clumps form. If mixture is dry add more ice water by tablespoon. Gather dough into ball; flatten into disk between two sheets of plastic wrap and chill at least 1 hour. You can make the crust a day ahead and then take out of the fridge 15 minutes before needed -- allow the 20 minutes for freezing (see below).

Roll out dough on a Silpat (nonstick) if you have one or a floured surface. (You can continue to roll between the two sheets of plastic wrap. Drape over rolling pin to transfer to 9" deep-dish pie dish. Fold edges under and crimp slightly above the rim. Freeze crust 20 minutes.

Filling
Position oven rack in center and preheat to 375 degrees. Mix brown sugar, flour, lemon peel, and cinnamon in large bowl. Add apple slices, raisins, and vanilla; toss until well coated. Transfer filling to your frozen unbaked crust, mounding filling slightly in center. Place baking sheet or aluminum foil under pie to catch drippings!! Bake pie until apples begin to soften, about 40 minutes. (Apples will appear a bit dry in center, and that's okay.)

Crumb Topping
Mix flour, sugar, cinnamon, and salt in small bowl. Add cubes of butter and cut in with two knives or rub in with fingertips until mixture begins to clump together.

Sprinkle topping evenly over hot pie. Continue to bake pie until apples are tender and topping is browned and crisp, about 40 to 50 minutes. Cover pie loosely with a sheet of foil if it browns too quickly. Cool pie on wire rack for at least 2 hours. (A perfect temp for serving -- still a bit warm, but slices really well!)

Cut pie into wedges and serve warm or at room temperature with whipped cream or vanilla ice cream. (I think it's also good served cold.)

Smoky Good Mac and Cheese

I first tried this recipe last weekend when Kelly, Clint and my little grandbaby Eleanor were here. As we ate and talked that night, the consensus at the table was that most of us preferred macaroni and cheese in the non-baked form because it was creamier. A couple of us really like the buttered crumbs on top, so I thought I'd give it a try again with a few tweaks and see what I could do.

My friend, Jill, asked if I'd make this recipe, which she got to sample, for her husband Ben's surprise birthday party. This time, I increased the amount of sauce and baked for half the amount of time. I think it turned out really well. The sauce was abundant and creamy, and the crumbs were crunchy, just the way we like them. I brought it along to go with all the other goodies as we celebrated Ben's birthday on the houseboat last night. It seemed to be a hit!

Borrowed picture, and adapted recipe from Williams Sonoma.

Smoky Good Mac and Cheese

1 stick butter
1/2C flour
4 1/2 to 5C cups milk
2 1/2C shredded sharp cheddar cheese
2 1/2C shredded smoked Gouda cheese
Salt, fresh ground pepper and cayenne to taste
Pinch of onion powder and garlic powder
2 1/2C cornflakes, crushed
2 to 4T butter, melted
1 lb. pasta, cooked and drained

Preheat oven to 375 degrees. Butter a large rectangular baking dish.

In a saucepan over medium heat, melt the butter. Add the flour and cook 3 minutes, stirring frequently. Gradually, whisk in the milk and cook, stirring frequently, until thickened. Remove from heat. Add about 1 1/2C of each cheese and stir until melted. Season with salt, pepper and cayenne, onion powder and garlic powder.

In a small bowl, combine crushed cornflakes and butter. Season with salt.

In a large bowl, combine the pasta and the cheese sauce. Pour into the prepared baking dish. Top with the remaining cheeses and the buttered cornflake crumbs. Bake until the cheeses are golden and bubbly, about 20 minutes. Let stand for 10 minutes before serving.

Kelly's Cheesy Turnip Soup

Kelly has been making this yummy soup for at least six years and this is the first time I get to try it! It's adapted from a recipe in iVillage's Heirloom Recipe Cookbook. (I still have an attitude about those iVillage Solutions books after I totally put together the whole Best Advice on Life After Baby Arrives book and got NO credit!) Anyway, it's easy to make, tastes delicious, and with endless variations it is definitely worth repeating! And if you're uneasy about turnips, all I can say is "Try it, you'll like it!!"

Kelly's Cheesy Turnip Soup

5 fresh turnips, peeled and cubed (can substitute potatoes)
4T butter
1 onion, chopped
3 carrots, peeled and chopped
3 ribs celery, chopped
Salt and pepper to taste
2 (10 1/2 oz) cans chicken broth
1-2 (10 1/2 oz) cans potato soup
1 (4 oz) can green chilis
1 pound Velveeta cheese, cubed
1C sour cream

Cook the turnips in water in a large saucepan until tender -- about 10 minutes. Remove from heat and drain.

In the same pan, saute onions, carrots and celery in butter until soft. Add the chicken broth, soup, turnips and chilis. Simmer for 1/2 hour. Add the Velveeta cheese and simmer until melted, stirring constantly. Mix in the sour cream. Taste for seasonings. Remove from heat and serve.

Chocolate Cherry Oatmeal Cookies

I really like these cookies and have never tried anything quite like them. This summer I was playing around with oatmeal cookie recipes and I had some dried cherries, so I tried adding them instead of raisins. A few more tries and I came up with this delicious and unique recipe. I'm going to take some to Kelly and Clint when I head down Friday for the birth!!



Chocolate Cherry Oatmeal Cookies

1 stick butter (1/2C), softened
1/4C sugar
1/2C packed light brown sugar
1 large egg
½ t vanilla
¼ t almond extract
½ t baking soda
¼ t salt
¾ C flour
1 ½ C oats, uncooked
1C dried cherries (I plump them first, soaking in water or compatible juice that is heated in microwave – pour off all juice)
1+ C chocolate chips
½ C walnuts or pecans (You can add more, but it will make for a more chunky, firm cookie)

Preheat oven to 350.

In large bowl, mix butter and both sugars until creamy – usually 3 to 5 minutes. Beat in egg and then extracts. Add baking soda and salt, mix, and then add in flour. Mix til combined but don’t overmix. Stir in oats, cherries, chocolate chips and nuts til well combined.

Drop by teaspoon or tablespoon onto ungreased cookie sheet or cookie sheet with silpat, about 1 ½ inches apart. Bake until tops are golden brown, around 10 minutes for teaspoon-sized cookies and 13 or so for tablespoon-sized. Cool completely on wax paper or wire rack before storing.

Who-Needs-a-Mix Pancakes

Who doesn't like pancakes for breakfast? If only they were less calories and carbs, but occasionally they are worth the splurge.

We've never been a family to turn to pancake mixes so we keep our eyes out for tasty recipes. We found this one and adapted it to our taste. I especially like the crunchy version listed below!

Pancakes

This recipe makes a big batch of pancakes -- probably around 20. If you need less, simply cut this recipe in half. And, if you make more than you need you can store the batter in the fridge until the next morning. Leftover pancakes can be gently reheated in the microwave.

4 cups flour (we used white, but you can use all whole wheat or a combo)
1/4 cup baking powder
2 teaspoons salt
3-6 tablespoons sugar (we used 6 tablespoons)
3 1/2 cups milk (or buttermilk)
4 eggs, beaten
1/4 - 1/2 cup butter, melted (we used 1/2 cup)

Place flour, baking powder, salt and sugar in large bowl and mix.

Combine milk and beaten eggs and pour over dry mixture. Add melted butter and mix. Do not overmix. It's okay if there are still a few small lumps in the batter.

Let batter sit at least 15 minutes and then heat pan. Oil or spray with butter/oil spray.

Using a ladle or 1/4 cup measure, spoon out batter and cook pancakes on one side until bubbles pop. Turn over and cook them a bit longer (less than a minute), til golden and cooked through.

My Crunchy Version -- Only two more ingredients needed!
1 tablespoon or so of crumbled granola or go lean crunch cereal per pancake
sprinkle of cinnamon

After putting pancake batter in the pan, quickly sprinkle granola on top of the pancakes and then sprinkle with cinnamon. Cook as usual.

And, whatever version you like, don't forget the real maple syrup!!

Yummy Greek Pizza

This recipe was a first for us, and was one we made up as we went along. It turned out SO delicious!!



This picture shows our wonderful veggie pizza, and we also made a pizza with the addition of grilled shrimp.

Greek Pizza

2 balls pizza dough from deli, or homemade (I used Trader Joe's whole wheat)
Good quality olive oil
Kosher salt, coarse pepper, onion powder, garlic powder and oregano to taste
2 cups mixed peppers, sliced
1 onion, sliced thin
12-16 oz good quality solid feta, drained
1/4-1/2 cup olives (I used Trader Joe's jalapeno stuffed green olives), sliced
1-2 cans 14.5 oz. can diced tomatoes, drained thoroughly
3 cups uncooked shrimp (if desired)
1/2 cup grated parmesan reggiano cheese

Preheat oven to broil (500 degrees). Have one shelf at bottom rack and one in middle of oven.

Sit refrigerated dough out about an hour or so ahead of time and let begin to rise.

Saute peppers, onions and seasonings in a tablespoon or two of olive oil til tender.

If using shrimp: Place in a cast iron pan, spray lightly with olive oil, salt and broil on middle oven shelf about 2 minutes on each side. Chop into large pieces. Turn oven down to bake at 425 degrees.

Get out two pans. (Cookie sheets work well if you don't have a pizza pan.) Spray with olive oil and dust with cornmeal.

Using flour as needed, roll out each ball of dough until thin and place in the pans you have selected.

Drizzle crust lightly with olive oil and season with salt, pepper, oregano, garlic powder and onion powder.

Top with tomatoes, spreading around pizza, then pepper/onion mixture, sliced olives, half of the lightly crumbled feta for each pizza and shrimp (if desired). Sprinkle with grated parmesan cheese and lightly drizzle with olive oil.

Bake one at a time on bottom shelf of oven for around 12-15 minutes until crust is done (no longer doughy) and it's bubbly on top. (If the crust is getting overdone, move to the middle oven shelf before removing from oven.)

Shepherd's Pie

Shepherd's Pie is a favorite go-to meal at our house. It's quick, easy, tasty and it is topped with mashed potatoes. What could be better?

I have eaten Shepherd's Pie for as long as I can remember. I think my Dad made it with canned tomato soup and canned green beans -- giving it more of a 60s touch.

I like that this casserole can be made a day or two ahead and refrigerated, and it tastes even better than when cooked right away.

Shepherd's Pie

2 lbs. ground beef
1 onion, chopped
3 cloves garlic, minced
Salt, pepper, garlic powder, cayenne -- to taste
14.5 oz. can diced tomatoes
6 oz. can tomato paste (I prefer the taste of organic)
1t sugar
2-3 cups string beans
8 good sized potatoes, peeled and chopped
1/2-1 stick butter
1/2 cup cheddar cheese, grated
1/2 cup milk or less -- just enough to make them creamy
Salt and pepper to taste
Drizzle of olive oil
2-3 tablespoons grated parmesan

Preheat oven to 350 degrees.

Cook ground beef and onion with seasonings until browned. Drain off fat. Add minced garlic and cook one minute. Add diced tomatoes, tomato paste, sugar and bring to simmer. Taste for seasonings. Simmer at least 15 to 20 minutes. Add a little water or red wine if mixture gets too thick.

While meat mixture is simmering, cook green beans with salt until tender.

Start preparing mashed potatoes: Boil potatoes with salt until tender. Drain water. Add butter, milk and cheddar cheese and mash or whip. Season with salt and pepper.

Once ground beef mixture is done, stir in green beans until well coated and put mixture into large casserole that has been coated or sprayed with olive oil. Top meat mixture with mounds of mashed potatoes. Sprinkle with grated parmesan cheese and drizzle with olive oil.

Cook around 30 minutes until potatoes start to get golden and mixture is bubbly. (If refrigerated ahead of time, casserole will need 45 minutes to an hour to cook. Keep covered for first 20-30 minutes of cooking time.)

Easy Cheesy Crustless Quiche

We started making quiches without crusts when we were doing low carb and they definitely grew on us. Since I like homemade pie crusts, this saves a lot of time. It's great for that last-minute dinner when you have no idea what you can make. Also great for an easy to put together breakfast. It also saves all those (buttery -- and yes, delicious) pie crust calories.

This simple recipe can be varied depending on what you have in the fridge. Veggies, cheeses and meats can be swapped or left out.

Crustless Quiche

6 eggs
1/4 cup milk, half and half or cream (I used 2% milk)
Salt and pepper to taste
2-3 cups cheese (I used cheddar), grated
Few tablespoons fresh parmesan cheese, grated
1 cup (or more) cooked chopped broccoli
1 cup ham, cut in chunks and quickly browned
Small amount of olive oil to drizzle

Preheat oven to 375 degrees.

Coat large pie pan or 9X9 inch cake pan with olive oil. Put about 1/3 cheddar cheese on bottom of pan. Cover with broccoli and ham.

Mix eggs, milk, salt and pepper together with a whisk. Pour egg mixture over broccoli and ham. Don't worry if it's not all covered. Top with remaining cheddar and parmesan cheeses. Drizzle with small amount of olive oil.

Bake for 20 minutes or until set, when knife inserted in center comes out clean.

Healthy Chex Mix

Who doesn't like Chex Mix? The problem is that when I make up a huge batch, I like it SO much that I end up eating most of it myself over the next few days and getting not only the cereal, which isn't too bad, but a huge amount of butter, which I definitely do not need!

This morning I thought I'd try making a lower fat version. I'd like to make this when I stay with Kelly and Clint after Eleanor's birth so she can munch on a treat while nursing and still lose the baby weight she wants to.

I hadn't seen a Chex Mix version using only spray olive oil, but how bad could it be? It turned out great, and today that was my lunch. (It's still addictive ...)

Healthy Chex Mix

1 1/2 - 2 cups of each of these cereals: Wheat Chex, Rice Chex and Corn Chex
1/4 cup (or more, if desired) walnuts
Olive oil spray (can also combine with butter spray)
Salt, pepper, onion powder, garlic powder and worcestershire sauce

Preheat oven to 180 degrees.

In a large bowl, combine cereals and nuts. Spray top layer with olive oil spray, and sprinkle with all seasonings. Mix with spoon. Repeat with each new top layer until mixture glistens. Taste to make sure you're not getting the mixture too salty.

Spread in large cookie sheet with sides that has been sprayed with olive oil. Bake 15 minutes and stir mixture. Place back in oven and repeat until Chex Mix has been baked a total of one hour and is crispy.

Cornflake Crusted Oven Fried Chicken

When Matt first went off to college this past fall I was determined to fix him wonderful new meals on the weekends he came home. Matt loves meals that are high in protein so this recipe seemed like a winner. When I found the recipe, it was actually for pan fried chicken but I wanted something a bit lighter, so I adapted it. It turned out great! (And this chicken is good cold too!) I totally love the crispiness of the corn flake crust when baked in the oven. I make a big pan full and it's gone in no time.

Cornflake Crusted Chicken

6-8 pieces chicken breast
2-3 cups (or more) buttermilk to cover chicken
3-4 cups crushed cornflakes w/ cayenne, salt and pepper
1-2 tablespoons olive oil
Olive oil spray

Pound chicken breasts in a freezer ziplock style bag or between two sheets of wax paper until around 1/2 inch thickness.

Soak chicken in buttermilk at least one hour to overnight.

Preheat oven to 400 degrees and prepare large baking dish, coating with olive oil.

A minute or two before serving combine crushed cornflakes with spices and the olive oil in a shallow bowl. Stir well.

Remove chicken from buttermilk and dredge in cornflake mixture. Place in prepared pan (don't worry about placing chicken very closely together), spray with olive oil spray and bake 25 to 30 minutes until golden brown.

Grammie's Cabbage and Noodles

This dish is a long-time family favorite, first served by my mom's mother, Julia, during the depression. Grammie brought this recipe over from Poland when she made the trip to our country as a young teen in 1909. This dish is still very inexpensive to make, so it's a great meal when finances are tight. It can be served as a side dish but my family loves to have it as our main meal.

I adapted this dish a bit, using olive oil, as well as the butter that Grammie used. She would also make her own noodles. I bet that was awesome! I only wish I had Grammie's homemade pierogi recipe.

Grammie's Cabbage and Noodles

1-2 onions, chopped
1 head cabbage, thinly sliced
2 tablespoons olive oil
2 tablespoons butter
2 teaspoons kosher salt
1/2 teaspoon coarse pepper
small dash cayenne pepper
1/2 cup chicken broth or water
1 pkg of noodles or pasta
Butter and/or olive oil, as desired

Cut onion and cabbage and place in large pan with olive oil, butter and seasonings. Saute cabbage and onions over medium heat. Add broth or water as needed, in small amounts. Don't stir a lot as you cook or the veggies will not brown properly. Cook until the cabbage and onion are caramelized. Caramelizing can take around 40 minutes. (Add a tablespoon or so of extra butter if mixture is not browning properly.) You'll end up with a lot less of the cabbage onion mixture than you started with. Taste for seasonings and put to the side until pasta is cooked. If you want to cook this mixture a day or two ahead, it keeps well.

While cabbage and onions are cooking, cook pasta in boiling salted water until tender. Follow package directions. Drain.

Once the onion and cabbage are well browned, add pasta and extra butter or olive oil as desired. Taste for seasonings.

Serve with a dollop of sour cream.

Dad's Hamburger Veggie Soup

When I was growing up, my Dad was the one who prepared our family meals, and his hamburger soup was a food I always craved. I remember being in high school and napping on Sunday afternoons and waking to the comforting smell of soup on the stove.

This is one of those delicious soups that you can pull together and be ready to serve in not much more than an hour. You can easily change it up by adding different veggies like green beans, corn, zucchini or potatoes.

Dad's Hamburger Veggie Soup

1 onion, chopped

1-2 cups chopped carrot

1/2 to 1 lb. ground beef

Salt, pepper, onion powder, garlic powder, and oregano to taste

1/4 teaspoon or more cayenne

1/2 medium head cabbage, cut in thirds and sliced thinly

3 or more cloves garlic, minced

2 14.5 oz. cans diced tomatoes

4-5 cups beef broth

1-2 15.5 oz. can/s cannellini (white kidney) beans, preferably organic, undrained

Balsamic vinegar, lemon juice or red wine -- add a tablespoon or more if desired

Using a large soup pot, cook ground beef with onion, carrots and seasonings til browned and veggies are tender. Drain/spoon out excess fat. Add sliced cabbage and cook until tender. For last minute, add minced garlic and saute.

Taste for seasonings. (Soup should be very well seasoned before adding more ingredients.) Then, add canned tomatoes, broth and beans and bring to a simmer.

Simmer at least 30 to 40 minutes (can simmer much longer if desired). Make sure veggies are very tender and taste again for seasonings before serving.

To "brighten" the flavor, add balsamic vinegar, lemon juice or red wine if desired before serving.

Serve with sour cream, crusty bread and a salad.

I'm Addicted -- Coffee Jello Cubes

I think it was at Thanksgiving this year when I asked Matt if there was anything special he wanted me to make, and he requested the coffee jello cubes I made when he was a kid.

I kind of balked at the idea. I had no idea where the original recipe was and didn't really think that coffee jello was a great Thanksgiving dish.

Boy am I glad Matt asked for them!

I tracked down some recipes online that jogged my memory and adapted them to recreate those jello cubes I would make all the time when I had three young children in the house. (I think I said I was making it for them but now I know I probably was eating many of them myself!) I totally fell in love at first bite. I don't know what it is about the combination of good coffee and a bit of chocolate in that jelled form, but whatever it is, they make me happy. (And I bet they're not terrible in terms of calories when you use Splenda.) So, here's the now-treasured recipe for me, Matt and my grandbabies-to-be:

MY FAVORITE COFFEE JELLO CUBES

4 envelopes unflavored gelatin

1 C cold liquid – I used ½ C chilled coffee and ½ C half and half

2 ½ C hot, good quality coffee

¼ - ½ C chocolate chips (optional, but totally necessary for me!)

1/2 C splenda (can use all sugar or a combo)

Sprinkle gelatin over cold coffee and half and half. Let soften for one minute. Stir out as many lumps as possible.

Melt chocolate chips in coffee, heated to near boiling and add sugar.

Stir cold coffee mixture into the hot coffee, until gelatin is totally dissolved. (If mixture is at all lumpy, run it through a sieve, pressing with spoon, as you pour into the pan.)

Spray 9x9 pan with butter spray and pour mixture into pan. Chill. (You can do this quickly if you put in freezer for around 20 minutes.) Cut into pieces as you serve with a small spatula, so you can get under the pieces without breakage.

ENJOY!!

There is an alcoholic version of this that I want to try. When I do, I'll share the recipe.

Pumpkin Pie Redux

Thursday I had lunch with some friends from Sunday school. I sat next to Gail and she mentioned that she still wanted my recipe for the pumpkin pie I made at Thanksgiving, and then again at Christmas. I first tried the pie at my friend, Jill's house and it was so delicious I had to make it for the holidays. Our family ate the entire pie the first night! So, Gail, this recipe is for you. Hope you and your family enjoy it as much as we did.

TURTLE PUMPKIN PIE

Crust
2 cups graham cracker crumbs (I used cinnamon grahams)
5 tablespoons butter, melted
1/3 cup light brown sugar

Filling

1/4 cup caramel ice cream topping
1/2 cup pecan pieces
1 cup cold milk
2 pkg. (4 serving size) Jello vanilla instant pudding
1 cup canned pumpkin
1 teaspoon cinnamon
1/2 teaspoon nutmeg
8 oz tub Cool Whip, divided

Topping
2 tablespoons caramel ice cream topping
2 tablespoons pecan pieces

1) Mix graham cracker crust ingredients together. Press firmly onto bottom and up sides of pie pan of desired size. If in a silver pan, bake 8-10 minutes at 350, and if in dark pan bake 8-10 minutes at 300. Bake til just lightly browned.

2) While crust is baking, beat milk, dry pudding mixes, pumpkin and spices until blended. Fold in 1 1/2 cups Cool Whip (half the container).

3) When crust is slightly cool, pour 1/4 cup caramel topping into crust and sprinkle with 1/2 cup pecans.

4) Add filling to pie. Refrigerate at least one hour. Top with remaining whipped topping (I like to pipe on from the snipped off tip of a ziplock style bag) and drizzle with caramel. Then sprinkle with remaining pecans.

5) Store in fridge.

Note: The last time I made this pie, rather than using the remaining 1/2 container of Cool Whip for topping, I made my own whipped cream, piped it on and then followed with caramel topping and pecans as noted above. See whipped cream recipe below.

Maple Whipped Cream
1 cup heavy whipping cream
1/4 cup confectioners sugar
1 tablespoon maple syrup

Using mixer (preferably with whisk attachment and chilled bowl) beat together whipped cream and confectioners sugar until peaks form. Add maple syrup and beat. You want it thick enough that it holds its shape well but don't beat it so long that it turns into butter.

Happy Birthday Josh!

I don't usually do a lot of special cooking for Josh; he prefers eating out to home cooking. But, he did like it last year (I think) when I made him a dessert he loves to get at The Cheesecake Factory -- Chocolate Chip Cookie Dough Cheesecake. Well ... things didn't go as planned today. I woke up this morning, pulled the cream cheese from the garage fridge and then noticed our Internet was down. The recipe I used was adapted from one at Recipezaar.com. Both Internet and TV were down all day, going back on just as I was heading out the door to pick Matt up from college. I'm still hoping to make this for him tomorrow. I guess better late than never.

CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE

Crust
1 1/2 cups chocolate cookie (Oreo) crumbs
1/4 cup sugar
3 tablespoons butter, melted

Cookie Dough
1/4 cup butter
1/4 cup brown sugar
1/4 cup white sugar
1/2 teaspoon vanilla
1/8 teaspoon salt
1/2 cup flour
1 cup (Nestle) chocolate chips

Filling
3 packages (Philadelphia) cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla
3 eggs

Topping (Optional)
1 cup sour cream
1 cup confectioner's sugar

Directions
1) Preheat oven to 350 degrees.
2) Crust: Mix cookie crumbs, sugar and melted butter and press firmly into bottom of 9" springform pan.
3) Cookie dough: Cream butter and sugars together til creamy (several minutes). Add vanilla and salt. Then add flour and mix just til combined. Fold in chocolate chips.
4) Filling: Mix together cream cheese, sugar and vanilla til creamy. Add one egg at a time.
5) Pour filling into prepared crust and drop 1 teaspoon portions of cookie dough into filling, pressing down.
6) Bake 45 minutes or until set.
7) Cool. If using topping, mix together sour cream and confectioner's sugar and pour on top of cooled cheesecake. Refrigerate at least 3 to 4 hours or overnight.