Tuesday, July 15, 2014

Strawberry Jam

Serving: 10 cups

6 lb of strawberries 
5 cups sugar
1/4 cup lemon juice
6 oz. pectin 

1. Clean strawberries and place in a large cooking pot. Mash strawberries as well as you can (don't worry about mashing until completely liquid like. The strawberries will make for good texture!)
2. Stir in the sugar and lemon juice to the strawberries and let sit for 10 minutes
3. Add pectin. Mix. Bring to a gentle boil. Let boil for two minutes

4. Remove from heat and let cool
5. Fill mason jars and store in refrigerator or freezer

Thursday, July 10, 2014

Banana Nut Bread

    Serving: 8

1/3 cup margarine
1 cup sugar
1 cup mashed bananas
1 tsp baking soda
2 cups flour
1 cup chopped walnuts 

1. Preheat oven to 350 degrees
2. Lightly grease a loaf pan 
3. In a bowl, cream the margarine and sugar
4. Add bananas, baking soda, and flour to the bowl with the margarine and sugar and mix
5. Add in the nuts and continue to mix
6. Bake for 45 minutes. Allow the banana bread to cool off
~Sprinkle with powdered sugar and serve~

Monday, July 7, 2014

Cream of Mushroom Rigatoni

Serving: 5-6
1  (16 oz) box of rigatoni pasta
1 (8 oz) container of sliced baby bella mushrooms
1 tablespoon of butter
1 cup of heavy cream
1 (15 oz) can of peas
pepper to taste
freshly grated Parmesan cheese

1. Place mushrooms in a frying pan with 1/2 cup of water.
2. Steam mushrooms on a medium heat until water evaporates.  If you feel that the water is taking too long to evaporate, you can pour some out. 
3. Once the water has evaporated, add a 1/2 a tablespoon of butter to the mushrooms and mix on a medium-low heat. 
4. Add the other 1/2 tablespoon of butter and stir until mushrooms are sautéed. Set aside.
5. In a small pot, pour heavy cream and cook on a medium-high heat. Add the sautéed mushrooms, peas and pepper to taste.  Stir until the cream begins to bubble.   
5.  Cook the box of rigatoni pasta.
6.  Add the cream of mushroom sauce to pasta.  Mix well. 
7. Top off with some freshly grated Parmesan cheese.

Wednesday, July 2, 2014

4th of July Fruit Salad

Serving: 6

1 pint of blueberries
16 oz. of strawberries
3 large bananas 
1/2 pint of heavy whipping cream 
1 tablespoon of vanilla
1/4 cup of sugar

1. Slice strawberries and bananas and place in bowl
2. Add blueberries to bowl and set aside
3. In a separate bowl, add the heavy whipping cream, vanilla, and sugar. Using an electric mixer, continue to mix until the cream reaches stiff peaks
4. Serve fruit salad in individual cups or in a large bowl with whipped cream to top it off! 
~Garnish with mint~

Tuesday, July 1, 2014

Parcel Torte


7 eggs separated
7 oz. of semisweet chocolate
1 stick margarine
7 oz of sugar
whipped cream 
2 tablespoons of chocolate shavings 

1. Preheat oven to 325 degrees 
2. Melt chocolate and margarine in a double saucepan
2. Add sugar and egg yolks and beat for three minutes at high speed
3. Whip the egg whites (with a touch of sugar) and fold into the batter
4. Pour 3/4 batter into ungreased spring pan
5. Bake for 35 minutes and let cool
6. Remove frame and pour remaining uncooked batter on top and chill 
7. Garnish with chocolate shavings and whipped cream  

Monday, June 30, 2014

Flatbread Margherita Pizza

Serving: 2-3
1 package of Trader Joe's white pizza dough (16 oz, 1lb)
1 1/2 cups of shredded mozzarella 
1 small tomato
1/4 cup of Parmesan cheese
1/4 cup of fresh basil
2 tablespoons of olive oil
1 tablespoon of crushed garlic

1. Preheat oven to 350 degrees
2. On a non-stick pan, flatten pizza dough.  If the dough is too sticky to flatten, add a little olive oil. 
3. Once the dough is flat, spread a light layer of olive oil making sure that all areas are covered. (Especially the crust area!)
4. Spread the crushed garlic on the dough.  You don't need to spread the garlic around the area where the crust will be.
5. Add you shredded mozzarella cheese to the pizza. Make sure that you leave 1/2 to 1 inch (depending on how much crust you like) of space empty around the perimeter of your dough.
6. Thinly slice tomatoes in whole pieces and add to pizza. 
7. Thinly slice your fresh basil to top off you pizza. 
8.  Place in the oven for 15-20 minutes, or end of your dough begins to brown.
9. Once pizza is cooked, top off with some Parmesan cheese. 


Sunday, June 29, 2014

Breaded Cauliflower

Serving: 3
3 eggs
1 package of cauliflower (12 oz bag)
1 cup of panko bread crumbs
1 teaspoon of garlic powder
1 teaspoon of paprika

1. Pre heat oven to 425 degrees.
1. Whisk the eggs in a small bowl.  Set aside. 
2.  Take another bowl and add all dry ingredients. (Bread crumbs, garlic powder, paprika) Mix. 
3. Dip the cauliflower in the eggs, and then dip into the bread crumb mixture.  
4. Lay out on a baking sheet.
5. Place in the oven for 25-30 minutes.