Creamy Colorful Coleslaw

 Salads  Comments Off on Creamy Colorful Coleslaw
Feb 112012

Coleslaw is a refreshing low fat snack any time of the day and a wonderful side dish with almost any meal. It also aids the digestion track. It’s quick and colorful dish to make and welcome at any party.

1 Green Cabbage, thinly sliced

2 Cups Purple Cabbage, thinly sliced

2 Cups Carrots grated

1 Large Sweet Yellow Onion, diced

1 Tbsp Mustard Seeds

Set aside and whip up your dressing.

Cream Dressing

2/3 cup heavy cream

6 Tbsp lemon juice

1 tsp pepper

½ tsp salt

2 Tbsp olive oil

Mix all ingredients with a whisk and add to cabbage mixture.

Refrigerate and serve.

Cheese Caraway Bread

 Baked Goods, Breads  Comments Off on Cheese Caraway Bread
Feb 102012

This is a very moist and delicious bread recipe that my loving sister shared with me when I opened up my Sweet Creations Restaurant in Montana. Of course, if you don’t care for caraway, you can choose to leave it out all together. You can’t beat it fresh out of the oven. It simple just melts in your mouth. I slice it thick and serve it with my homemade soup for something different.  I usually make a double batch because it goes fast. And sometimes I’ll make muffins for after school treats and for those who want a quick snack to take with them.

This is a sticky, gooey batter so you’ll need a heavy duty spoon.  Also be sure to mix your dry and liquid ingredients separately. I also found that it works better to include the shredded cheese as part of the dry ingredients.  And please be sure to share your comments on your experience making this bread. Rock on!

Single Loaf

3 Cups Flour

2 tsp Baking Powder

1/2 tsp Baking Soda

1/4 tsp salt

1 tsp Caraway Seed

1-1/2 Sharp Cheddar Cheese, Shredded

2 Eggs

1/4 Cup butter

1/2 Cup Sour Cream

1 cup Buttermilk

Preheat oven to 325. Mix all dry ingredients together including the shredded cheese and set aside. In a larger mixing bowl, combine the liquid ingredients and integrate the dry ingredients one cup at a time into the liquid until sticky and gooey. Bake 1 hour and15 minutes.  For muffins, bake for 50 minutes.

Yummy Cinnamon Twists

 Baked Goods, Breads  Comments Off on Yummy Cinnamon Twists
Feb 082012

Cinnamon Twists

Your friends will rave about these. They’re great for a special treat with a fresh cup of coffee along side. Makes 2 Dozen.

6 Cups All purpose flour

½ Cup Sugar

2 packages of rapid rising yeast

1 teaspoon salt

1 Cup milk

½ Cup Water

2/3 Cup butter

2 Eggs

2/3 Cup firmly packed brown sugar

1½ teaspoons ground cinnamon

2/3 Cup Dates (Optional)

2/3 Cup Walnuts (Optional)


1/2  Cup Sifted Powdered Sugar and 1 Tbsp Milk

In a large bowl, combine 1½ cups of the flour with the sugar, yeast packages, and salt. Whisk dry ingredients evenly.  In a pan, heat together milk, water, and ¼ cup of the butter until warm (105 ~ 115 degrees).  Gradually add this mixture to the dry ingredients and using electric mixer on medium speed for 2 minutes.  Add eggs and ½ cup of flour and beat 2 more minutes on high speed. With a spoon, continue to stir in enough flour to make the flour soft enough to knead by hand.  Next, you’ll place the dough on a floured surface and knead for approximately 6 minutes until dough has a smooth consistency.  Cover with a clean dry towel and let rest for 10 minutes.  Punch down the dough roll out to a 24×12 rectangle.

Melt the remaining butter and brush on dough.  Sprinkle the dates and/or walnuts to the dough.  Next sprinkle brown sugar and cinnamon.  Fold the rectangle in half length wise and cut into 24 strips.  Twist each stripe once and lay on a large greased baking sheet.

Heat oven to 375 and bake for 15 minutes or until lightly brown.  Cool on a wire rack and prepare powdered sugar frosting by sifting the powdered sugar and slowly adding milk until frosting is smooth and thick.  With a fork, drizzle frosting diagonally across each cooled cinnamon twist.

Let frosting set before serving and enjoy!

Super Bowl Mexicali Soup

 Soups  Comments Off on Super Bowl Mexicali Soup
Feb 042012

Wow, what a snowy weekend to make up a big batch of soup for friends after a great cross country ski trip up the high line trail. Here’s one that always warms the heart and has been a favorite of many of my customers. This is one can be made for your vegetarian friends by substituting vegetable protein crumbles in place of pork or other meats. Make a double batch because your friends are going to love it!

4 Tbsp olive oil

1 Tbsp garlic clove

2 Large yellow onion

In a large 6 quart pot, saute ingredients until onions are tender.

Add 8 cups of hot water

2 Tbsp of vegetable broth.

2 cups diced celery

2 Med. sliced jalapeno peppers

1 – 15 oz. can whole black olives, slightly diced

2 – 4 oz cans of diced green chilies

2 -28 oz. cans of crushed tomatoes

3 Tbsp Mexican seasoning

2 Tbsp Cilantro

3 Tbsp Cumin

2 Tbsp Oregano

Bring ingredients to a boil and turn heat to low. Add 4 more cups of hot water and add these remaining ingredients.

1 cup instant rice, slice one medium zucchini

1 Med. Zucchini, rounds sliced in half

2 Cups frozen corn

1 lb. of cooked and shredded pork. (For vegetarians, add Vegetable Protein Crumbles only when ready to serve to preserve it’s consistency.

Bring to a boil, reduce heat and serve. Top with shredded cheese.

Feb 022012

This is a delicious meal to impress your friends. The beauty is all in the timing. You’ll want everything else basically prepared because you’ll want your full attention when cooking the shrimp. By cooking them 1 minute on each side, you won’t over cooked and they won’t shrink, and you’ll preserve their size and tender crunch. And the best cooked vegetables are always under cooked, not to mention being more nutritional as well as pleasing to the eye.  Serve this meal with a crisp, chilled bottle of Chardonnay wine to complete this dish.

Here’s what you’ll need for this quick and easy dinner.

Serves 2-4 people

1 Pound Fresh Frozen Raw, Shelled Shrimp

1 Bag Frozen Broccoli, Carrots

1 Yellow Onion

3 clove garlic

1 lb. Fresh Mushroom cut in quarters

2 Tbsp Olive

1 Cup Pesto Sauce

Fettuccine Noodles

3 Fresh Roman Tomatoes (room temp)

Salt and Pepper to taste

Thaw shrimp and set aside and cooked very last as the meal is coming together.

Start boiling water to cook the fettuccine noodles.

In a skillet, cook mushroom in olive oil on medium high heat to caramelize them. Add onion and garlic and sauté in olive oil for 2 minutes on medium heat. Add frozen vegetables and continue to cook until they are just tender. In a small sauce pan, make the Pesto sauce on the thin side by adding more water than olive oil. turn heat off and cover. Add shrimp to the skillet and cook on medium heat, flipping shrimp to cook on both sides quickly, (30 seconds each). When shrimp is cooked, blend pesto sauce over shrimp & vegetables and mix lightly. If sauce seems to thick, add ½ cup of water at a time until desired consistency is reached. Drain noodles and add a Tbsp olive to coat them. Place the shrimp dish over noodles and garnish the top with diced tomatoes. Light the candles and serve with a nice Chardonnay wine and enjoy!

 February 2, 2012  Posted by at 1:08 am Seafood, Shrimp Tagged with: , , , ,  Comments Off on Scrumptious Shrimp Dish

Children Love Making Cookies

 Baked Goods, Cookies  Comments Off on Children Love Making Cookies
Feb 012012

No matter what the holiday or occasion, kids love to have fun making fun and creative cookies.

The best plan is to have everything ready to go since kids can lose interest fast if you aren’t prepared. So make your batter and frosting and have all those fun sprinkles ready to utilize.

This basic sugar cookie batter makes approximately 9 cups and can make up to ten different quick and easy cookies and the batter will keep for several weeks at room temperature in a tightly sealed container.

4 Cups Sifted Flour

4 Cups Sugar

1.5 Cups Nonfat dry milk powder

1.5 Tablespoon Baking Powder

1.5 teaspoon salt

Place all ingredients in a large bowl and mix well. Sift this mixture twice. Store in a sealed container until ready to use.

Sugar Cookies (Makes approx. 3 dozen)

2 Cups of the basic mix

1/2 Cup melted butter

1 Egg slightly beaten

1 teaspoon vanilla

Flour your hands and shape into 1 inch balls. Place on a well greased cookie sheet. Bake at 350 F for 12-15 minutes. Cool on a wire to cool

Frosting: Mix 1/2 Cup of powdered sugar with 2 Tablespoons of milk. Stir well. Frosting should be slightly thin to spoon in a circle on each warm cookie. Let frosting dry to the touch and Enjoy!

Nutty, Italian Cheesy Meatballs

 Appetizers, Italian, Meatballs  Comments Off on Nutty, Italian Cheesy Meatballs
Feb 012012

These meatballs are bursting with flavor and makes scrumptious appetizers. Add them to your spaghetti sauce, or make meatball sandwiches. I usually make a double batch because they freeze well and are easy to warm up.

1 lb ground beef

2 Eggs

1 cup milk

1 Large yellow onion, diced

1 lb of mushrooms, diced

2 Cups graded mozzarella cheese

1 cup walnuts, finely chopped

1 cup Italian bread crumbs

1 Tbsp Italian seasoning

1 tsp pepper

1/4 tsp salt

In a large bowl, blend all ingredients and and mix with your hands until well blended. Using a tablespoon of the mix at a time, roll into balls and place them on a greased cookie sheet. Bake at 350 for 20 minutes.