Kitchen Tips

Until I return to the land of the cooking {will the morning sickness ever end?!}, here are some useful hints:

KITCHEN HINTS

To determine whether an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it is fresh~if it rises to the surface, throw it away.

To keep potatoes from budding, place an apple in the bag with the potatoes.

Stuff a miniature marshmallow in the bottom of a sugar cone to prevent ice cream drips.

Sweeten whipped cream with confectioners' sugar instead of granulated sugar~it will stay fluffy and hold it's shape better.

If you don't have enough batter to fill all cupcake tins, pour 1 tablespoon of water into the unfilled spots...this helps preserve the life of your pans.

Mash and freeze ripe bananas, in one-cup portions, for use in later baking~no wasted bananas (or you can freeze them whole, peeled, in plastic baggies)

To quickly use that frozen juice concentrate, simply mash it with a potato masher~no need to wait for it to thaw!

Spray your tupperware with non-stick cooking spray before pouring in tomato-based sauces~no more stains!

Transfer your jelly to a small plastic squeeze bottle~no more messy, sticky jars or knives! This also works well for homemade salad dressing!

When a cake recipe calls for flouring the baking pan, use a bit of the dry cake mix instead~no white mess on the outside of the cake!

Wrap celery in aluminum foil when putting in the refrigerator it will keep for weeks!

Substitute half applesauce for the vegetable oil in your baking recipes~you'll greatly reduce the fat content! (Example: 1/2 cup vegetable oil = 1/4 cup applesauce + 1/4 cup oil)

Place a slice of bread in hardened brown sugar to soften it back up.

Potatoes will take food stains off your fingers. Just slice and rub raw potato on the stains and rinse with water.

Instead of throwing away a sponge that has a stale odor, simply toss it in the dishwasher and wash it with the next load of dishes. It will come out clean and fresh smelling and will kill any bacteria in the sponge, so it's a good idea to toss your sponges into the dishwasher often.

Save celery leaves. Spread them out on paper towels or a paper plate and let them dry. Crumble them into soups, salads and stuffing's. They will add an extra zippy flavor for free.

Make giant ice cubes in muffin tins or plastic margarine bowls. These are perfect for using in picnic coolers or punch bowls. They look pretty and keep your drinks or food cold longer.

Don't throw those single serving gelatin plastic cups away, make your own single servings. Place the cups in a muffin holder, fill the cups and place in the refrigerator. It only takes a few minutes and no mess.

Fruit Freshener - Use 2 vitamin C tablets in a big bowl of water...let them dissolve and stir...dunk any veggie or fruit and it will stay fresh for a couple of weeks and vitamin C won't hurt you either! Try it out on a potato... dunk the potato and leave it out on the sink..it won't discolor... It's the short version of "fruit fresh ".

Brown sugar will not harden if stored in the freezer.

A good trick when you go away on vacation is to place a baggie with a few ice cubes in the freezer. If a power failure occurs while you are gone and the food thaws and then refreezes you will know about it when you get home.

November Gourmet Night

Dreamy Brie
(Sunni B.)

2 wedges of Brie
Heat in 300 degree oven for 10-15 minutes, until it starts melting out of the rind

In small saucepan, melt butter and brown sugar together on low heat.
1/2 cup brown sugar
6 Tbl. butter

Pour this mixture over warmed Brie. Sprinkle sliced almonds on top. Serve with crackers and apples or pears.

Cranberry Punch
8 cups cranberry juice cocktail
4 cups orange juice
24 oz. Diet lemon-lime soda
Whole cranberries

Combine juices in punch bowl. Pour pop down the sides of the bowl. Float cranberries on the top.



Fall Fruit Salad
(mormonchic.com)

1 large head Romaine lettuce, washed and torn into small pieces
1 good eating apple, cored and cubed
1 ripe pear, cored and cubed
1 tangerine, peeled, segmented, and diced
6 ounces shredded Swiss cheese
3/4 cup cashew halves
3/4 cup toasted chopped hazelnuts
3 tablespoons dried cranberries
1/4 cup sugar
3 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
pinch salt
2/3 cup vegetable oil

Toss the lettuce, apple, pear, tangerine, cheese, nuts, and dried cranberries in a large bowl. In a medium bowl, beat together the sugar, juices, mustard, and salt until smooth. Slowly beat in the oil to form a smooth dressing. Toss the salad with the dressing and serve immediately. The dressing can be made up to 24 hours in advance and remixed before tossing with the salad.


Butternut Squash Soup
(Barbara Keller)



I love this soup and have to make it every fall.

3 leeks (white portion only), sliced
4 medium carrots, chopped
5 tablespoons butter
3 pounds butternut squash, peeled and cubed
6 cups chicken broth
3 medium zucchini, peeled and sliced (I do only 1-2)
2 teaspoons salt
1/2 teaspoon dried thyme
1/4 teaspoon white pepper
1 cup half-and-half cream
1/2 cup milk
Grated parmesan cheese and chives, optional

In a Dutch oven (large pot) over medium heat, sauté the leeks and carrots in butter for 5 minutes, stirring occasionally. Add squash, broth zucchini, salt, thyme and pepper; bring to a boil. Reduce heat, cover and simmer until vegetables are tender, about 30 minutes. Cool until lukewarm. In a food processor, puree soup in small amounts until smooth and return to Dutch oven. Add cream and milk and mix well. Heat through but do not boil. Garnish with parmesan and chives if desired.


Rolls
(Nicole Ward)


Usually half this:


2 pkg. dry yeast

2 c. lukewarm water

1 c. sugar +2 Tbl

1 c. butter, melted

6 beaten eggs

1 ½ tsp. salt

9 c. flour


Mix yeast with 2 T. sugar and lukewarm water. Add butter (not too hot). Add sugar, and eggs. Mix well w/wire whip (or Kitchenaid). Add 4 c. flour & salt. Whisk again. Change to dough hook. Add 4 ½ c. flour. Cover w/saran wrap. Let rise until double in size (about 2 hours). Put in fridge. Divide in ¼’s (or ½’s if you halved the recipe). Roll into circle. Brush w/melted butter. Cut like a pie into 12 pieces w/pizza cutter. Roll from wide end to point. Place on greased cookie sheet. Cover w/towel. Rise 2-4 hrs. Bake 400 degrees 10 min. Brush top with butter.

Pumpkin Butter
allrecipes.com



Ingredients
1 (29 ounce) can canned pumpkin puree
3/4 cup apple juice
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1 1/2 cups white sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
Directions
1.Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.
2.Transfer to sterile containers and chill in the refrigerator until serving.


Aunt Amy's Delicious Pork Tenderloin
Favorites (Ivory cookbook)

1 1/4 Cups vegetable oil
3/4 cup soy sauce
1/4 cup Worcestershire sauce
2 Tbl. dry mustard
1 Tbl. pepper
1/2 cup red wine vinegar
1 1/2 Tbl. parsley
1/3 cup lemon juice
2 cloves garlic

8 ounces sliced fresh mushrooms

Blend the above marinade ingredients in blender. Pour over tenderloins and marinate for 3 to 4 hours. Grill pork on the barvecue at medium heat for about 20 minutes, turning and basting occasionally. Add mushrooms to remaining marinade and heat (I boil it). Slice tenderloins and pour marinade over top to serve.

Garlic Mashed Potatoes
5 lb. Potatoes
1- 8oz Cream Cheese (softened)
8 oz Sour Cream
3/4 cup Butter (melted)
Pepper and Garlic Salt to taste

Peel and cut potatoes in half. Place in a large pot of water to boil. Boil until easily mashed. Drain water and use beaters to smooth potatoes. Add cream cheese, sour cream, butter, garlic salt and pepper to taste. Place in a baking dish and cover with tin foil. Bake at 350 degrees for 45-55 minutes.

Sweet Potato Casserole
This is the dreamiest sweet potato recipe. My family has it every Thanksgiving. I also make it throughout the year as a side dish with various dinners, but it's especially fall-ish. If the butter and sugar content freaks you out, you can reduce to 1/3 c. each (in the sweet potato part, not topping) and it's still good. I usually do the full amount, though. Oh, and if some people don't like nuts, just put the pecans on half.



3 cups mashed sweet potatoes (peel, boil or bake, mix/mash. I use my Kitchenaid mixer.)
½ cup sugar
2 beaten eggs
½ cup butter
1 tsp. vanilla

Beat and whip, put in casserole dish

Topping:
1 cup brown sugar
1 cup chopped pecans
1/3 cup flour
1/3 cup butter
mix and sprinkle over potato mixture
Bake at 325 degrees for 30 minutes.

Sesame Green Beans
(Nicole Ward)


Fresh or frozen green beans, about 1 lb.
1/3 tsp. salt
2 Tbl. butter
1 Tbl. soy sauce
1 Tbl. toasted sesame seeds

Cook beans in boiling water until tender. Mix remaining ingredients in small saucepan and heat until butter is melted and sauce is hot. Serve over beans.


Apple Cake


1 c. sugar
1 c. butter, softened
2 eggs
2 ½ c. flour
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
3 ½ c. shredded, peeled apples
Cream sugar and butter. Add eggs. Beat; stir in dry ingreds. Fold in apples. Pour into
9 x 9 pan. Bake at 350 for 45 min.

Sauce:
½ c. butter
1 c. brown sugar
½ c. evaporated milk
1 tsp. vanilla
dash nutmeg
Heat & stir – Do not boil. Pour over warm cake. Serve with whip cream or ice cream.


Soft Gingersnaps



¾ c. shortening
1 c. brown sugar
¼ c. molasses
1 egg
Mix above ingredients, then add:
1 t. ginger
½ t. salt
1 t. cinnamon
½ t. cloves
2 t. soda
Beat in:2 ¼ c. flour

Mix. Roll into balls and roll into white sugar.
Bake on sheet.Bake 7-9 min, on 375
Leave SOFT, even if you think they're a little underbaked.

Marshmallow Popcorn Cake

Marshmallow Popcorn Cake

2 1/2 quarts popped popcorn
1 10.5 ounce bag marshmallows
3 tablespoons butter
assorted Halloween mix-ins - I used M&Ms, candy corn and peanuts

Melt butter and marshmallows together. Add popcorn and mix slightly. Add in mix-ins and mix until the melted marshmallow mixture has coated all the popcorn.

Pour mixture into a bundt pan that has either been sprayed with cooking spray or buttered. Turn out onto a serving dish when cooled a little.

*I love this treat because you can switch up the candies for any holiday. Kids love to help make {and eat} it!

Allspice Snaps

Allspice Snaps

Adapted from Didi Emmons

6 tablespoons softened butter

1/2 cup granulated sugar (plus more later)

1/2 cup dark brown sugar

1 egg yolk

1/2 teaspoon allspice (plus more later)

pinch of salt

3/4 teaspoon baking soda

1 cup all purpose flour

Preheat oven to 350 degrees. In a medium bowl, combine butter and both sugars until light and fluffy. Stir in egg yolk. Add allspice, salt, soda, and flour. Form cookie dough into one inch balls. In a small bowl combine 1/4 cup sugar and 1/8 teaspoon allspice. Roll cookies in sugar mixture. Place on cookie sheet and flatten slightly with hand. Bake at 350 degrees6-8 minutes, or until puffed in the center and crinkled on the edges.

*Makes about 16 cookies.


If you like Allspice these are a yummy fall treat and a good variation on ginger snaps. Some of my kids loved them, others did not.

October Gourmet Night 2009 at Jill's

Almond Punch
2 c. water
2 c. sugar
2 c. orange juice
1/4 c. lemon juice
1 tsp. vanilla
1 tsp. almond extract

2 qt. water added when ready to serve

Heat the sugar and 2 c. water and boil 5 minutes. Then add orange juice, lemon juice, vanilla, and almond extract. Refrigerate to cool. This syrup is made in advance. When ready to serve, add 2 quarts of water. Makes 3 quarts total.

This is a nice subtle drink. If you want a little more kick add sprite or 7-up.
Artichoke Dip

1 cup mayo
1 cup mozzerella cheese
1 can artichoke hearts chopped
1 large clove garlic minced
1/2 med. onion diced

mix together and heat in oven at 350 until bubbly. serve with crackers. Garden Vegetable Soup

2 lbs mild Italian sausage
1 yellow onion, diced
3 4 cloves garlic, minced
3 28 oz cans diced tomatoes
3-4 cans beef broth
2 small zucchini, sliced
2 yellow squash, sliced
1 med. green pepper, diced
3 Tbsp basil
3 Tbsp parsley
8 oz. bowtie pasta
1/8 c. red wine vinegar
1 tsp. salt

Cook onion and garlic in olive oil. Add sausage and cook. Drain excess grease. Add all other ingredients except pasta. Simmer 2 hours. Cook pasta and add 15 minutes before serving. Can serve with fresh parmesan cheese and bread bowls.

This makes a BIG pot full! Spinach Salad

1 bag of fresh spinach
cottage cheese
craisins
mozzarella cheese, shredded
bacon, cooked and crumbled

mushrooms, sliced
red onion, thinly sliced

Dressing:
1 1/2 Tbsp poppy seeds
3/4 c. white vinegar
1 1/2 c. canola oil
3/4 c. sugar
1 tsp. mustard

mix dressing ingredients in blender then add mushrooms and onions to marinate. Add to salad just before serving. Cheese Pumpkins (and honestly, these are cuter than they are delicious, but they're kind of fun and my kids LOVE them, both to make and to eat.)

Just buy some cheddar cold pack cheese, usually found by cheeseballs.

Thick pretzels

Peanuts

Cilantro or parsley

Make sure cheese is cold. Then roll cheese into small balls. Stick pretzels in for the stems. And cilantro for the leaves. Chopped up some peanuts and sprinkle on the ground. Easy.
Potato Pepper Jack Soup (all time favorite!)
4 Cups diced potato
3 Cups shredded chicken breast
4 strips thick bacon chopped
1 or 2 large jalapenos diced (I just use 1 and it still had kick)
1 med. Red bell pepper diced
1 carrot peeled and diced
1 yellow onion diced
2 cloves garlic minced
1 tsp. white pepper
1 tsp. salt
1 tsp. thyme
1 lb. shredded pepperjack cheese
3 Cups Chicken broth
1 Qt. heavy cream
1/2 Cup flour
1/2 Cup butter

Cook bacon in the bottom of pot thoroughly. Add to the bacon: peppers, onion, garlic, and carrot. Saute on medium heat until vegetables are soft. Add chicken broth and let simmer. In separate pan boil potatoes in water until tender (about 15 minutes). Drain and add to soup. Add cream, cheese, salt, pepper, and thyme. Bring to a boil. Prepare roux by melting butter and stirring in flour to make a paste. Cook over medium heat for about 5 minutes. Add roux to soup mixture, stirring to desired thickness. *note* this soup is a little spicy.Creamy Pumpkin Soup

1/2 c. butter
1 yellow onion diced
2 shallots minced
3 cloves garlic minced
2 Tbsp. brown sugar
4 cups chicken broth
1/2 c. water
1 29 oz. can plain pumpkin puree (not pie mix)
2 12 oz cans evaporated milk
salt and pepper to taste

In a large pot, melt butter and saute onion until just translucent but not browned. Add garlic and shallots and stir frequently, being careful not to let garlic burn. Lower heat if needed. Sprinkle brown sugar over onion mixture in pan and continue to saute until onion, garlic, and shallot are tender and caramelized.

Add broth and water to mixture in pan and season with salt and pepper to taste. Bring to a boil and then lower heat to a simmer. Simmer for 10-15 minutes, stirring from time to time.

Add pumpkin puree and evaporated milk to simmering broth. Stir until well combined. Simmer for 5-8 minutes, stirring occasionally. Taste for seasoning and adjust if needed. Remove from heat.

Using a blender, process soup until smooth.

Stuffed Peppers

Ingredients:
bell peppers (depending on the # of people you are feeding)- yellow, orange, or red.
wheat or white rice
mozzarella cheese
tomatoes
sausage or ground beef (1/2 pound or so)

1) Gut the bell peppers. Broil or cook on grill the bell peppers till they are SOFT, a little brown/black spots are ok.
2) Cook rice according to directions. set aside.
3) Cook sausage in a pan- into small pieces. drain- set aside.
4) Slices up tomatoes into small pieces.
5) Mix: sausage, tomatoes, mozzarella cheese, rice in a large bowl.
6) Stuff peppers full with mixture. top with mozzarella cheese.
7) Bake in over on 350 for 10 minutes or until cheese on top is melted.

We eat them like a pita.

Peach Cream Cheese Tart

Graham Cracker Crust of choice:
graham crackers
butter
sugar

Filling:
1/2 pt. whipping cream
1 c. powdered sugar, divided
8 oz cream cheese (room temperature)
2 whole peaches

Glaze:
1 c. sugar
1 c. mashed peaches
1 c. water
4 Tbsp. corn starch

Make your favorite graham cracker crust in a large pie pan.

Combine whipping cream and 1/2 c. powdered sugar. In a separate bowl, combine cream cheese and remaining powdered sugar. Combine both powdered sugar mixtures and pour into graham cracker crust. Thinly slice peaches and place on top of cream cheese.

In a medium saucepan, combine sugar, mashed peaches, water, and corn starch and cook over medium heat until mixture becomes translucent. Pour over sliced peaches. Refrigerate for 2 hours.

Pumpkin Bread Bowls

Pumpkin Bread Bowls
1/2 cup warm water
2 cups tepid water
2 teaspoon kosher salt
2 package yeast (4 1/2 tsp)
7 cups unbleached flour

Pour the yeast in the 1/2 cup of warm water. Let it sit for a few minutes to activate the yeast. Once the top is foamy with bubbles, pour the yeast mixture into your mixing bowl. Also add the other cups of water and the salt. Mix this together. Add some drops of food coloring to color the water a nice orange color. I used liquid food coloring and put about 8 drops of red and 12 drops of yellow.

Next, attach the dough hook to the mixer. Add the flour a little bit at a time. Keep kneading the dough for another 2 minutes after all the flour is in. You'll see a soft, slightly sticky dough.

Spray a large bowl with oil. Place dough into the oiled bowl and cover with oiled plastic wrap. Place in a warm place and let rise for 1 hour. It should double in size.

Flour your surface and rolling pin. Punch down the dough and remove it from the bowl. Remove a small handful of dough and add some green food coloring to it. Knead the dough to mix the color as thoroughly as possible and set aside. Knead the rest of your orange dough. Separate into 8 round balls.

Set your round dough balls on a greased cookie sheet. Take the green dough and make 8 small stems by making little round balls. Place the stems on the top and middle of your orange dough balls. Cover it again with oiled plastic wrap and let it rise for another 45 minutes.

Preheat the oven to 425 degrees. When the dough is ready, bake for about 20 minutes, or until the top is golden brown. When you tap it, it should sound hollow. Allow it to cool before slicing. Slice the top of the pumpkin bowl off and hollow out the inside of the pumpkin to make a hole for your soup to sit in. Now, fill with your favorite soup {I made Jaime's Cauliflower soup}!

Brooke's Mexican Gourmet Night

I'm taking the liberty to post Brooke's fabulous gourmet night. She put it on her blog, but I thought it needed to be on here, too Ü

Thanks for the great feast, Brooke!

7 Layer Mex-Tex Dip

from my mom

1 can refried beans

1 can frito lay bean dip

2 medium very ripe avocados

1 cup sour cream

1/2 cup mayonaise

1/2 to 1 full package taco seasonin

3 tomatoes cored and chopped

1 can chopped pitted black olives

1 small can green chilis

grated Monterey Jack cheese

First Layer: Mix refried beans and bean dip together and spread over bottom of pan

Second Layer: Peel and pit avocados and mash with fork. Add salt and pepper to taste

Third Layer: Mix together mayo, sour cream and taco seasoning

Fourth Layer: chopped olives

Fifth Layer: chopped tomatoes
Sixth Layer: green chilis

Seventh Layer: cover with cheese

Refridgerate. Serve with tortilla chips.

Kiwi-Lime Slush

from http://slcgourmetgals.blogspot.com/

2 cans lime-ade concentrate
1 cup sugar
1 (15 oz.) can crushed pineapple
4 kiwi, peeled and smashed
2 Liters 7-up

Reconstitute the 2 cans of limeade concentrate with 1 cup of sugar, then add enough water to make two quarts. In a blender mix the limeade and crushed pineapple. Add kiwi, Put in Ziploc gallon bag and freeze for several days. Just before serving combine frozen mixture with 2 liter bottle of 7-Up until slushy.

My All-Time Favorite Salad

I know this didn't go with the Mexican theme but it's always a hit so I had to serve it.

Baked Chicken Taquitos

from http://www.mykitchencafe.blogspot.com/

makes 14-16

4 ounces cream cheese, softened (I used light cream cheese)
1/4 cup green salsa
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3 tablespoons chopped cilantro
1 green onion, sliced finely (white and green parts to equal about 2 tablespoons)--I left this out
2 cups shredded cooked chicken (I cook large batches of chicken in my crockpot with a little chicken broth and salt, shred it and freeze it for meals like this.)
1 cup grated monterey jack cheese (use pepperjack for a litte heat)

small yellow or white corn tortillas
kosher salt
cooking spray

Heat overn to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.

In a medium-sized bowl, mix softened cream cheese, green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare this step ahead of time and keep the mixture in the fridge.

Working with a few tortillas at a time, place 3-4 between two damp paper towels and microwave for 30-45 seconds, until tortillas are soft and pliable and don't crack when rolling. Place 2-3 tablespoons of the chicken mixture on the lower third of a soft tortilla, keeping it about 1/2 inch from the edges. Then roll it up tight as you can.

Place filled taquitos seam side down on the baking sheet, making sure they don't touch each other. When ready to bake, spray the tops lightly with cooking spray or an oil mister and lightly sprinkle some kosher (coarse) salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Serve immediately. Taquitos can be dipped in salsa, sour cream, guacamole, etc.

Cilantro Lime Rice

from http://www.mykitchencafe.blogspot.com/

2 tablespoons butter

1 1/4 cups rice

2 1/4 cups chicken broth

3/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

juice and zest of 1 large lime

2 tablespoons chopped cilantro

1/4 teaspoon cumin

In a skillet, melt butter and add rice. Let cook for 1-2 minutes. Add remaining ingredients and bring to a boil. Reduce heat, cover and cook for 18-20 minutes. Fluff with a fork and serve.

Beans-

from Cafe Rio

Why mess with perfection?

Cornbread

from http://www.mykitchencafe.blogspot.com/

1/2 cup cornmeal

1 1/2 cup flour

2/3 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/3 cup oil

3 tablespoons butter, melted

2 eggs, beaten

1 1/4 cup milk

Add dry ingredients, make a well and add oil, butter, eggs and milk into the center. Stir until just mixed (batter will be runny--don't be alarmed!) Bake in an 8" square pan at 350 degrees for 35 minutes. This doubles perfectly for a 9x13 inch pan.

Honey Butter

from http://www.mykitchencafe.blogspot.com/

2 sticks butter, softened

1/2 cup honey

1/2 cup marshmallow fluff

Whip all together with an electric mixer and serve at room temperature (can be refrigerated and softened.)

Brandi's Chocolate Bundt Cake

from my friend Brandi

1 package chocolate cake mix

1 package instant chocolate pudding

4 eggs

1/2 cup butter, melted

1/2 cup oil
1 small carton sour cream

1 package chocolate chips

Combine ingredients. Pour into bundt cake pan. Bake 350 for 1 hour.

Sprinkle powder sugar on top.

Oreo Truffles

I made these for our block party this weekend and they were a huge hit! They were gone before the meat was off the grill. They're easy, and they look fancier then they really are.1 package Oreos
1 8 oz package cream cheese
1 package almond bark
white chocolate chips or vanilla almond bark

1. Grind up the Oreos (Including cream filling) in a blender or food processor until they become a powder
2. Pour Oreos into a bowl, add cream cheese (it is easier if it is at room temperature) and blend with a hand mixer
3. Roll into small balls and place on a cookie sheet
4. Chill for a while...15 to 30 minutes
5. Melt almond bark, about 1/2 of the block, dip balls into almond bark and place back on the cookie sheet. They will set in about 5 minutes.
6. Melt white chocolate. If too thick add a little oil. Drizzle on top to make them pretty.

Hearty Meatball Soup

Perfect soup for the dreamy fall weather we've been having!


Hearty Meatball Soup
from the Ivory Cookbook

Meatballs:
1 lb. ground beef
3/4 cup bread crumbs
1 egg, beaten
1 tsp. salt
2 garlic cloves, minced
2 TB. butter

Soup:
3 (10 3/4-ounce) cans beef broth
2 cups water
1 (28 ounce) can crushed tomatoes
3 stalks celery, chopped
3 carrots, thinly sliced
1 tsp. oregano
1 tsp. basil
1 cup rotini pasta

Combine meatball ingredients; form into balls (can use small cookie scoop) and brown in butter for 15 minutes. Meanwhile, mix together broth, water and crushed tomatoes in a large saucepan and bring to a boil. Add celery, carrots, oregano and basil. Cover and simmer. Add pasta and meatballs 15 minutes before serving. Garnish with fresh grated Parmesan cheese.

*I often use the frozen meatballs from Costco.

Rich Zucchini Bread

Rich Zucchini Bread

3 eggs
1 cup cooking oil (I use 1/2 cup oil, 1/2 cup applesauce)
2 cups sugar (I usually use 1 cup)
3 tsp. vanilla
2 cups raw, unpeeled, grated zucchini
1 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
1 tsp. cinnamon
3 cups flour
1 cup chopped nuts (optional)

Icing glaze- blend together:
1 cup powdered sugar
1 tsp. melted butter
1 tsp. milk (or more to reach desired consistency)
1 tsp. lemon juice


Combine eggs, oil, sugar and vanilla; beat thoroughly.

Add sifted dry ingredients and blend well. Stir in zucchini and nuts.

Put in 2 loaf pans or a bundt pan. Bake at 325º for 60-70 minutes. Cool; turn out on plate and drizzle with icing.