Miss Mouses Recipes

Carla Hall's Banana Puddin'

2012-01-11T15:01:00.000-08:00

Okay, so there's this 'new' show on ABC called "The Chew" that I LOVE!!!!!! The hosts are adorable and they talk and cook - What's NOT to love? Right? All of their recipes (the ones that they cook on the show) are available on the website (http://beta.abc.go.com/shows/the-chew/index). This one is for Carla Hall's Banana Puddin' - it sounds wonderful to me! The only thing I don't like about it is the way that they format the recipes on their website, but I've left it mostly the way they do it.

As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think!
Thanks,
MissMouse

Carla Hall's Banana Puddin'

Contributed by: Carla Hall

Try Carla's twist on this classic dessert!

ingredients

1/8 teaspoon Salt
1/3 cup All-Purpose Flour
2 cups milk (low fat or whole)
2 Eggs (separated)
2 Bananas (very ripe and mashed)
2 tablespoons Butter (softened)
1 1/2 teapsoons Vanilla
About 44 small Vanilla Shortbread Cookies
2 Bananas (ripe but firm)
2 cups Whipped Cream
1/4 cup Sugar
1 teaspoon Rum
Zest of 1 Lemon
3/4 cup of sugar

3/4 cup sugar
1/8 teaspoon Salt
1/3 cup All-Purpose Flour
2 cups Milk, low fat or whole

Combine 3/4 cup granulated sugar, salt, and flour in a medium bowl. Slowly stir milk into dry mixture.

2 Eggs, separated
2 Bananas, very ripe and mashed
2 tablespoon Butter, softened

Put mixture on top of saucepan over simmering water and cook until mixture begins to thicken.

1 1/2 teaspoon Vanilla

Beat egg yolks and mashed bananas in a small bowl, then briskly stir a small amount of the hot mixture from step 2 (about 1/2 cup) into this mixture.

2 Bananas, ripe but firm
About 44 small Vanilla Shortbread Cookies

Add egg yolk mixture back into the hot mixture in top of double boiler and stir in butter and vanilla. Cook until mixture thickens again.

1/4 cup Sugar
1 teaspoon Rum
Zest of 1 Lemon
2 cups whipped cream

Place a layer of vanilla shortbread in an 11x7-inch baking dish (or other shape 2-quart shallow baking dish). Add a layer of sliced bananas. Continue layering until all cookies and banana slices are used. Pour pudding mixture over top, and place in refrigerator to cool.

When cooled completely and ready to serve (at least 2 hours, and up to overnight) in a bowl, whip the 1/4 cup sugar into heavy cream. Mix in rum and zest of 1 lemon, and whip until soft peaks form. Top pudding with whipped cream.

Turkey Reuben With Thousand Island Coleslaw

2010-11-22T11:34:00.000-08:00

With Thanksgiving only a few days away this recipe caught my eye. I'm always looking for new ways to use up the leftover Turkey. This looks so delicious that I just had to share! I got off one of the forums on the TOH website.

As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think!

Thanks,

MissMouse

Turkey Reuben With Thousand Island Coleslaw

Ingredients
1/2 cup Hellmann's® or Best Foods® Real Mayonnaise, divided
1/4 cup finely chopped dill pickle
2 Tbsp. ketchup
1 Tbsp. red wine vinegar
2 tsp. Dijon mustard
2 cups coleslaw mix
8 slices rye bread
8 slices Swiss cheese
1 lb. sliced cooked turkey

Instructions

Combine 1/4 cup Hellmann's® or Best Foods® Real Mayonnaise, pickle, ketchup, vinegar and mustard with wire whisk in medium bowl. Season, if desired, with salt and pepper. Stir in coleslaw mix; set aside.

Top 4 bread slices with cheese, turkey, coleslaw mixture, then remaining bread slice. Evenly spread outside of sandwiches with remaining 1/4 cup Mayonnaise. Cook sandwiches, in batches, in 12-inch nonstick skillet over medium heat, turning once, 8 minutes or until golden brown.

Texas Caviar

2010-10-20T23:48:00.000-07:00

Another recipe straight from the Taste of Home website...

As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think!

Thanks,

Miss Mouse

The comments from the person that contributed this recipe are:

"My neighbor gave me a container of this zippy, tangy salsa one Christmas and I had to have the recipe," notes Kathy Faris of Lytle, Texas. "I fix it regularly for potlucks and get-togethers and never have leftover. I take copies of the recipe with me whenever I take the salsa."

Texas Caviar

Ingredients

1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
3/4 cup chopped sweet red pepper
3/4 cup chopped green pepper
1 medium onion, chopped
3 green onions, chopped
1/4 cup minced fresh parsley
1 jar (2 ounces) diced pimientos, drained
1 garlic clove, minced
1 bottle (8 ounces) fat-free Italian salad dressing
Tortilla chips

Directions

In a large bowl, combine the peas, peppers, onions, parsley, pimientos and garlic. Pour salad dressing over pea mixture; stir gently to coat. Cover and refrigerate for 24 hours. Serve with tortilla chips. Yield: 4 cups.

Nutritional Analysis: One serving (1/2 cup dip with 8 chips) equals 148 calories, 1 g fat (trace saturated fat), 1 mg cholesterol, 661 mg sodium, 30 g carbohydrate, 5 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable.

Makeover Rum Cake

2010-10-20T23:45:00.000-07:00

I got this recipe straight from the Taste of Home website. Looks good to me!!

As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think!

Thanks,

Miss Mouse

The person that contributed this recipe to TOH said:

Makeover Rum Cake has a shiny glaze, and only about half the calories and cholesterol as the original version. But it’s still moist, tender and as good with coffee in the morning as it is after a special meal. Now that’s definitely something worth celebrating. —Catharine Seman, Pittsburgh, Pennsylvania

Makeover Rum Cake

Ingredients

1/2 cup chopped pecans, toasted
1 package (18-1/4 ounces) yellow cake mix
1/2 cup fat-free milk
1/4 cup dark rum
1/4 cup canola oil
1/4 cup unsweetened applesauce
2 eggs
GLAZE:
1/2 cup sugar
1/4 cup butter, cubed
2 tablespoons water
2 tablespoons dark rum

Directions

Coat a 10-in. fluted tube pan with cooking spray and sprinkle with flour; add pecans. In a large bowl, combine the cake mix, milk, rum, oil, applesauce and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Pour into prepared pan. Bake at 325° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a small saucepan, combine glaze ingredients. Bring to a boil. Reduce heat; cook and stir for 4-5 minutes or until thickened. Drizzle over cake. Yield: 16 servings.

Nutrition Facts: 1 slice equals 251 calories, 12 g fat (4 g saturated fat), 34 mg cholesterol, 243 mg sodium, 34 g carbohydrate, trace fiber, 2 g protein.

Santa Fe Enchilada Bake

2010-10-14T21:42:00.000-07:00

We had leftover chili (Beef and Bean Chili) for dinner tonight and as I was adding cheese to the top of my bowl I noticed this recipe on the back of the bag. It looks pretty good to me!!

As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think!

Thanks,

Miss Mouse

Santa Fe Enchilada Bake

Ingredients:

1 lb boneless skinless chicken breasts, cut into bite sized pieces

1 large onion, chopped

1 green pepper, chopped

2 cups salsa

1 pkg (10 oz) frozen corn, thawed and drained

12 corn tortillas (6-inch)

1 cup sour cream

1 1/2 cups shredded cheese

Directions:

Heat oven to 400° F.

Cook and stir chicken, onion, and bell peppers in large nonstick skillet sprayed with cooking spray on medium heat 10 minutes or until chicken is cooked through. Stir in salsa and corn.

Arrange 6 tortillas on bottom of 13 x 9-inch baking dish; cover with layers of 1/2 each chicken mixture, sour cream, and cheese. Repeat layers; cover with foil.

Bake 40 minutes or until heated through, removing foil after 30 minutes. Let stand 5 minutes.

www.kraftfoods.com

Granola

2010-10-12T00:17:00.000-07:00

This recipe is from the Food Network. I saw it on “Healthy Appetite w/Ellie Krieger” and it looked really good. I know that I buy granola fairly often and this is a cheap way to make it for me and my family. I substituted dried cranberries for the raisins, and cashews for the pecans – one of the kids doesn’t like either raisins or pecans. It turned out really good! I love to eat it in my yogurt for breakfast. The link for the show is at the bottom of this post.

As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think!

Thanks,

Miss Mouse

Granola

3 cups oatmeal (uncooked)

1/2 cup walnuts

1/2 cup almonds

1/2 cup pecans

1/4 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup maple syrup

1/2 cup raisins

Combine all ingredients in a large bowl and mix well. Spread on pre-sprayed oven sheet and back in a 300° oven for 20 – 30 minutes.

Makes 5 1/2 cups

http://www.foodnetwork.com/healthy-appetite-with-ellie-krieger/index.html

Chicken Noodle Casserole

2010-10-08T14:25:00.000-07:00

As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think!

Thanks,

Miss Mouse

Chicken Noodle Casserole

Ingredients

Vegetable cooking spray
1/4 cup butter (2 tablespoons whole and 2 tablespoons melted)
2 tablespoons all-purpose flour
1 1/2 cups milk
2 cups leftover filling from Chicken Pot Pies recipe
1/2 cup bread crumbs
1 tablespoon chopped parsley leaves
Salt and freshly ground black pepper
1/2 (16-ounce) package egg noodles, par-cooked and drained
3/4 cup shredded mozzarella cheese

Directions

Preheat the oven to 350 degrees F. Spray casserole baking dish with cooking spray.
Melt 2 tablespoons of the whole butter in a saucepan over medium heat. Whisk in the flour and cook while constantly stirring for 2 minutes, to cook out the raw flour taste. Add the milk while whisking, until you have a smooth sauce. Stir in the chicken pot pie filling and bring to a simmer.
In a small bowl, add the bread crumbs, the 2 tablespoons of remaining melted butter, the parsley, and salt and pepper, to taste. Stir to combine and set aside.
In a large bowl combine the pot pie mixture and the noodles. Stir in the cheese and pour it into the casserole dish.
Sprinkle the bread crumb mixture over the top of the casserole and bake until the top is golden brown, about 20 to 30 minutes.

http://www.foodnetwork.com/sandra-lee/index.html

Chicken and Dumplings

2010-10-08T14:22:00.000-07:00

As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think!

Thanks,

Miss Mouse

Chicken and Dumplings

Ingredients

4 pounds chicken leg quarters
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1/4 cup canola oil
4 carrots, sliced
3 celery stalks, sliced
1 medium onion, chopped
1/2 (8-ounce) package sliced mushrooms
1 cup frozen corn
2 (14-ounce) cans chicken broth
Water
1 cup baking mix
1 teaspoon poultry seasoning
1/3 cup milk

Directions

Separate the chicken legs from the thighs, and season with salt and pepper, to taste. Coat the pieces with the flour, shaking off any excess and reserve the leftover flour. Put the oil into a heavy bottomed skillet and heat it over medium-high heat. Add the chicken and brown it on all sides, about 5 minutes per side. Remove the chicken to a plate and add the carrots, celery, onion, mushrooms, and corn. Sprinkle with the reserved flour, and give it a good stir. Add chicken broth and stir. Nestle the chicken pieces into the vegetables and add enough water to just cover the chicken. Bring to a boil, reduce the heat, cover, and simmer for 20 minutes.
Just before the cooking time is up combine the baking mix, poultry seasoning, and milk in a small bowl. Drop the batter by tablespoons on top of the simmering chicken leaving some room between the dumplings. Cover and simmer for 20 minutes. Serve hot.

http://www.foodnetwork.com/sandra-lee/index.html

Cheddar Biscuits and Gravy

2010-10-08T14:20:00.000-07:00

As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think!

Thanks,

Miss Mouse

Cheddar Biscuits and Gravy

Ingredients

2 1/3 cups baking mix, store-bought
3 tablespoons melted butter
3/4 cup milk
1/2 cup grated Cheddar
1 cup leftover Sawmill Gravy, from Chicken Fried Steak recipe
1 tablespoon chopped fresh parsley leaves

Directions

Preheat the oven to 425 degrees F.
In a large mixing bowl, stir together the baking mix, melted butter and milk until just combined, then fold in the cheese. Drop the batter into 4 even mounds on a nonstick or parchment paper lined baking sheet. Bake until golden brown, about 10 to 12 minutes. In the meantime, warm the Sawmill Gravy in a small saucepan on the stove.
To serve, split the biscuits in half and dress them with some gravy. Sprinkle with fresh parsley and serve hot.

http://www.foodnetwork.com/sandra-lee/index.html

Chicken Pot Pies

2010-10-08T14:18:00.000-07:00

As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think!

Thanks,

Miss Mouse

Chicken Pot Pies

Ingredients

1 box pie crust
1 whole (4-pound) chicken, cut into parts
5 cups water
Salt
1 tablespoon canola oil
1/2 medium onion, diced
3 stalks celery, diced
2 carrots, sliced
Freshly ground black pepper
1/3 cup all-purpose flour
1/2 teaspoon poultry seasoning
1 teaspoon freshly chopped thyme leaves
1 cup frozen peas
1 tablespoon milk

Directions

Prepare the pie crust according to the package directions. Divide it into 4 equal portions, cover with plastic wrap and refrigerate Preheat the oven to 350 degrees F.

Put the chicken breast in a medium pot and cover with 5 cups of water.

Bring to a boil over medium heat and add salt, to taste. (Reserve the legs and thighs for the Round 2 Recipe Chicken Cacciatore.)

Simmer until the chicken is completely cooked through, skimming any fat that rises to the surface, about 20 minutes. Remove chicken, to a cutting board and when cool enough to handle remove the meat and dice into 1/2-inch cubes. Reserve the broth the chicken was cooked in. (Set aside 1/2 cup for Round 2 Recipe Chicken Cacciatore.)

In a medium pot heat the canola oil over medium heat. Add the onions, celery, carrots, salt and pepper, to taste, and cook until the onions are translucent, about 5 minutes. Stir in the flour, poultry seasoning, and thyme and cook for 2 minutes, stirring constantly. Slowly pour in the reserved 4 1/2 cups of chicken broth, whisking to remove any lumps. Add the chicken and peas, bring to a boil, then remove from the heat. (Reserve 2 cups for Round 2 Recipe Chicken Noodle Casserole.)

Divide the remaining mixture between 4 (14-ounce) ramekins. (Alternately, the pot pie can be made in 1 (9-inch) pie pan.)

Roll out the 4 pieces of pie dough to 1/4-inch thick rounds. Brush the edges of the ramekins with milk. Cover each ramekin with a piece of dough and press around the edges to seal. Cut a steam vent in the top of each piece of dough and brush with milk. Arrange on a baking sheet and bake until the crust is golden brown and the filling is bubbling, about 40 to 45 minutes.

http://www.foodnetwork.com/sandra-lee/index.html

Beef Empanadas

2010-10-07T16:49:00.000-07:00

As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think!

Thanks,

MissMouse

Beef Empanadas

Ingredients

1 (9-ounce) package pie crust mix
1 large egg
1 tablespoon cold water
All-purpose flour, for dusting
1 leftover steak from the Salisbury Steak recipe
1/4 cup leftover gravy from the Brown Gravy recipe

Directions

Make the pie crust according to package directions. Wrap in plastic wrap and chill in the refrigerator for 1 hour.

Preheat the oven to 375 degrees F.

In a small bowl mix together the egg with the cold water to create an egg wash. Set aside.

Divide the dough into 6 even pieces, and roll each into a ball. On a floured work surface roll out each piece of dough, with a rolling pin, into 1/4-inch thick rounds about 3 to 4 inches in diameter. Using a small bowl as a template cut around to form perfect circles.

Break the leftover Salisbury Steak into small pieces and add it to a bowl with the leftover Brown Gravy. Stir to combine.

Put a heaping tablespoon of the meat mixture into the middle of each piece of dough. Brush the edges of the circles with egg wash. Fold the dough over the filling to form a half circle. Press the edges together and seal them again with the tines of a fork to make pretty borders. Brush the tops of the empanadas with the egg wash. Arrange the empanadas on a sheet pan and bake until golden brown, about 15 minutes. Remove the empanadas from the oven to a serving platter and serve.

http://www.foodnetwork.com/sandra-lee/index.html

Salisbury Steak with Brown Gravy

2010-10-07T16:46:00.000-07:00

As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think!

Thanks,

MissMouse

Salisbury Steak with Brown Gravy

Ingredients

2 tablespoons canola oil
1 medium onion, chopped
1 1/2 pounds 80 percent lean ground beef
1 cup fresh bread crumbs
1 tablespoon grill seasoning
1 tablespoon Worcestershire sauce
1 large egg
1/2 (8-ounce) package sliced baby portobello mushrooms
Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour
2 (14-ounce) cans beef broth

Directions

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the onion and saute until soft, about 6 minutes. Put 1/2 of the onion in a large bowl and the remainder in another bowl. In the large bowl add the beef, bread crumbs, grill seasoning, Worcestershire sauce and the egg. Mix to combine everything well and form the mixture into 5 oval patties. Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Cook the patties until they are well browned, about 4 to 5 minutes per side. Remove the steaks and pour off all but 2 tablespoons the fat. (The patties will not be cooked through and will finish cooking in the gravy.)

Put the pan back on the heat, add the mushrooms, and cook for 5 minutes. Add the remaining onions, sprinkle in the flour, and cook for 2 minutes. Add the beef broth and bring it to a boil. Return the patties to the pan, reduce the heat to a simmer and cook until the sauce has thickened and the steaks are cooked through, about 10 minutes.

Reserve one steak for online round 2 recipe, Beef Empanadas.

Serving Yield: 4

http://www.foodnetwork.com/sandra-lee/index.html

Bacon-Wrapped Cheesy Corn

2010-10-07T16:31:00.000-07:00

As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think!

Thanks,

MissMouse

Bacon-Wrapped Cheesy Corn

Ingredients

3 tablespoons four-cheese sauce mix
1/4 cup mayonnaise
4 ears corn, shucked and cleaned
4 slices pre-cooked, thick-cut bacon

Directions

Set up grill for direct cooking over medium heat.
In a small bowl, sprinkle cheese sauce mix over mayonnaise; stir thoroughly. Brush corn with mixture. Wrap each ear with a bacon slice; wrap in foil.
Place on hot grill. Cook for 25 to 30 minutes or until corn is tender and bacon is cooked, turning often. Serve hot.

http://www.foodnetwork.com/sandra-lee/index.html

Oven Baked Fried Chicken

2010-10-06T11:36:00.000-07:00

Well, I've been watching the Food Network, again. I've been enjoying a show called Sandra's Money Saving Meals. I thought that I would share a few of her recipes with you. The link to 'her' website on the Food Network is at the bottom of the recipe.

As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think!

Thanks,

MissMouse

Oven Baked Fried Chicken

Web Exclusive Round 2 Recipe

Ingredients

1 cup buttermilk
1 tablespoon hot sauce
Extra legs, thighs, and wings from the whole chicken used for Chicken Wraps
2 cups panko bread crumbs
1 tablespoon poultry seasoning
Salt and freshly ground black pepper

Directions

In a large bowl mix together the buttermilk with the hot sauce. Add chicken pieces and turn to completely coat. Let sit in the refrigerator for 30 minutes.
Preheat oven to 350 degrees F.
In a large zip top bag combine the breadcrumbs, poultry seasoning, and salt and pepper, to taste. Remove chicken pieces from buttermilk and drain excess liquid. Place the chicken in breadcrumb mixture a few pieces at a time and shake to coat completely. Remove chicken from bag and place on a nonstick baking sheet and bake for 30 to 40 minutes until breadcrumbs are golden brown and chicken reaches an internal temperature of 175 degrees F.

http://www.foodnetwork.com/sandra-lee/index.html

Beef and Bean Chili

2010-10-03T17:58:00.000-07:00

As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think!

Thanks,

MissMouse

Beef and Bean Chili

Ingredients

1 tablespoon canola oil
1 medium yellow onion, diced
1 tablespoon chopped garlic
1 (28-ounce) can crushed tomatoes
1/2 pound cubed leftover pot roast
1 (15-ounce) can beans (any type you like), drained & rinsed
1 1/2 tablespoons chili powder
2 cups water
Salt and freshly ground black pepper
1/4 cup shredded cheese

Directions

Heat a large saucepan over medium heat and add the oil, diced onion and garlic and sauté until the onions are golden, about 5 minutes. Add the tomatoes, pot roast, beans, chili powder, and 2 cups water. Lower the heat and simmer for 30 minutes. Season with salt and pepper, to taste. Ladle the chili into serving bowls and sprinkle each bowl with 1 tablespoon of cheese. Serve hot.

http://www.foodnetwork.com/sandra-lee/index.html

Christmas Cinnamon Stars

2010-09-04T23:51:00.000-07:00

A final (for now) recipe from the old cookbook that I picked up at the Flea Market last weekend.

As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think!
Thanks,
MissMouse

Christmas Cinnamon Stars

Lightly grease two cookie sheets.

Grate and set aside

2 cups (about 2/3 pound) unblanched almonds (about 3 1/2 cups, grated)

Beat until stiff, not dry, peaks are formed

3 egg whites

Add gradually, beating constantly

1 cup confectioners’ sugar

Continue beating for 5 minutes with an electric beater on medium speed. Blend in

1 teaspoon grated lemon peel

3/4 teaspoon cinnamon

Set aside 1/2 cup of meringue for icing.

Fold almonds into remaining meringue mixture. Gently pat or roll out 3/8 inch thick on pastry canvas sprinkled with granulated sugar. Lightly sprinkle the top of the dough with more sugar. Cut out stars with a 2- to 2 1/2- inch star-shaped cookie cutter dipped in confectioners’ sugar. Carefully place stars on cookie sheets. Drop 1/2 teaspoon of the reserved meringue onto each cookie, drawing meringue out onto each point of the star.

Bake at 350 degrees F for 15 to 18 minutes.

Immediately remove cookies from cookie sheets to cooling racks..

About 3 dozen cookies

Eggnog Pie

2010-09-04T23:46:00.000-07:00

Here is another recipe from that old cookbook.

As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think!
Thanks,
MissMouse

Eggnog Pie

Capture the New Year holiday spirit with this luscious pie.

Prepare, bake, and set aside to cool
10-inch Pastry Shell (see previous recipe)

Place hand rotary or electric beater in refrigerator to chill.
Combine and mix thoroughly in top of a double broiler
1 envelope, unflavored gelatin
5 tablespoons sugar
1/2 teaspoon salt
Beat slightly in a mixing bowl
4 egg yolks
Blend in
1 1/2 cups milk
Add to the gelatin mixture and place over boiling water in lower part of double boiler. Cook, stirring constantly, until gelatin is completely dissolved, about 5 minutes.
Remove from the heat and set aside to cool slightly. Then place in refrigerator to chill. Or set the hot mixture in a bowl of ice and water to chill, stirring occasionally, until it mounds when dropped from a spoon.
Using chilled bowl and beater, beat until cream is of medium consistency (piles softly)
1 cup chilled whipping cream

Set in refrigerator while egg whites are beaten.
Using clean beater, beat until frothy
2 egg whites

Add gradually, beating thoroughly after each addition, a mixture of
1/4 cup sugar
1/2 teaspoon nutmeg
Continue beating the egg whites until very stiff peaks are formed.

Fold beaten egg whites and whipped cream into gelatin mixture with
2 tablespoons rum
2 teaspoons vanilla extract

Turn into cooled pastry shell.

Sprinkle top evenly with
1/2 teaspoon nutmeg

Chill in refrigerator 2 or 3 hours.

One 10-inch pie

Pastry for 1-Crust Pie

2010-09-04T14:26:00.000-07:00

At a Flea Market this summer I came across some OLD cookbooks for $.50 a piece. Needless to say I bought several. ;o) This recipe comes from one of those cookbooks called “Culinary Arts Institute Cooking Magic Series The Holiday Cookbook” it’s most recent copyright date was 1976.

I’ve kept the recipes in the same format used by the cookbook to relay the charm and old fashioned feel of the recipe.

As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think! Thanks, MissMouse

Pastry for 1-Crust Pie

Set out an 8- or 9-inch pie pan.

Sift together
1 cup sifted all-purpose flour
1/2 teaspoon salt

Cut in with pastry blender or two knives until pieces are size of small peas
1/3 cup lard, vegetable shortening or all purpose shortening

Sprinkle gradually over mixture, a teaspoon at a time, about
2 1/2 tablespoons cold water

Mix lightly with for after each addition. Add only enough water to hold pastry together. Work quickly; do not over handle. Shape into a ball and flatten on lightly floured surface.

Roll from center to edge into a round about 1/8 inch thick and about 1 inch larger than overall size of pan. With knife or spatula, loosen pastry whenever sticking occurs; lift pastry slightly and sprinkle flour underneath.

Loosen one half from board with spatula and fold over other half. Loosen remaining part and fold in quarters. Gently lay in pan and unfold pastry, fitting it to the pan so that it is not stretched.

Trim edge with scissors or sharp knife to overlap 1/2 inch. Fold extra pastry under at edge and press edges together with a fork or flute. Thoroughly prick bottom and sides of shell with a fork. (Omit pricking if filling is to be baked in shell.)

Bake at 150 degrees F 10 – 15 minutes, or until crust is light golden brown. Cool on cooling rack.
One 8- or 9-inch pastry shell

10-inch Pastry Shell

Follow the above recipe. Increase flour to 1 1/3 cups, shortening to 1/2 cup, salt to 3/4 teaspoon and water to about 3 tablespoons.

GIVEAWAY - Safeway and Betty Crocker´s Sweet Spring Treats Spark

2010-04-06T17:45:00.001-07:00

Now that spring is in the air, it's the perfect time to put a fresh spin on some of your favorite baking classics.

Using Betty Crocker® SuperMoist Cake and Traditional Brownie Mixes, and with a little help from the Safeway family of stores, you can put your budding baking skills to the test to serve up special treats that will have you and your little sprouts ready for springtime!

For great spring recipe ideas, visit BakeSweetMemories.com today. Bake Sweet Memories has delicious recipes for fun desserts using your Betty Crocker favorites, including Easter Bunny Cakes and even morning brunches, like the Impossibly Easy Breakfast Bake, which are sure to brighten any morning!

In addition, from March 24th through April 6th (TODAY), visit the Safeway family of Stores to purchase Betty Crocker SuperMoist Cake and Traditional Brownie Mixes at the special price of $0.69! So visit your local Safeway store to take advantage of this great savings and more!

Even if you miss the sale, check BakeSweetMemories.com for great coupon offers that download right to your Safeway Club card. This Spring, Betty Crocker makes life a little sweeter.

If you would like to participate in this Spark, we will send you a Spring Sweet Treats prize pack that includes a silicon baking pan, stainless steel mixing bowl, oven mitt, Betty Crocker mixing spoon, and a $25 Safeway gift card. We will also provide you with an additional prize pack to give away to one your readers.

(The prize pack, and information were all given to us from Safeway and Betty Crocker through MyBlogSpark.)

If you would like to participate in this giveaway then please submit a comment, by April 20th, that contains the following:

1. Some way of contacting you if you are the winner. Submissions without this information will automatically be disqualified.

2. Share which Spring recipes from the Bake Sweet Memories website you are most likely to try.

The Prize Pack!

MyGetTogether

2010-03-12T16:06:00.001-08:00

Sorry, I know that I haven't been around much lately, but I've gone back to school full time. It's taking more time than I thought. Once I have the hang of things I'll try to be back on here more often. In the meantime I just heard about something that I wanted to share with you. So...

The people at MyBlogSpark sent me an email today telling me about a new website. According to the email:

During the week of March 22nd, General Mills' Pssst is launching MyGetTogether, a fun way to try products and sometimes new recipes in the company of friends, giving you a real inside look at the products, providing coupons, unique giveaways or other offers. Be sure to sign up now so that you can apply to host a get together!

In addition, as a member of the network you will get a chance to try new products, provide insight and feedback to the brands, take part in cool surveys and get exclusive, behind the scenes content. From time to time you will receive samples and coupons to give out to friends and family members you think would enjoy them.

Interested in seeing what it's all about? Visit http://pssst.generalmills.com Just click the Join Now tab to become a member and get in the loop on new products.

I have not personally tried this, YET, but it sounded like fun, so I wanted to pass it on. Now I'm off to sign up for myself!
MissMouse

Giveaway Winner!

2010-02-04T13:19:00.001-08:00

Thank you so much to everybody who responded to my giveaway. I got several entries. Today my daughter picked the winner.... Paula Michele!! Congratulations! I'll be sending you an email and then MyBlogSpark will send you your prize package.
MissMouse

Country Fried Steak With Gravy

2010-01-25T19:36:00.000-08:00

We had Country (Chicken) Fried Steak for dinner tonight. This is the recipe that my son used to cook the steak. I got the recipe from About.com earlier this afternoon. We used packaged gravy – no one in this house is any good at making gravy! My son liked the steak better than my daughter did. I thought it was pretty darn good.

Country Fried Steak With Gravy

Country Fried Steak With Gravy

Diana Rattray

This country-fried steak -- also known as chicken-fried steak -- makes a great everyday family meal.

Serve these steaks with mashed potatoes and a tossed salad.

INGREDIENTS:

1 pound round steak or sirloin tip steak
1/2-cup all-purpose flour
1/2-teaspoon sweet paprika
1/4-teaspoon pepper
1/3-cup milk
1 large egg
Canola oil for frying

***GRAVY***
3 tablespoons all-purpose flour
1-cup milk
1/2-cup chicken broth
Salt and pepper to taste

PREPARATION:

Trim fat from meat and cut into 4 serving-size pieces. Place plastic wrap over each piece and pound with a meat tenderizer until thinned to about ¼ inch.

In a large heavy skillet, heat about ¼ inch of Canola oil over medium high heat.

In a bowl, whisk 1/3 cup of milk with the egg.

In a wide-shallow bowl combine the ½ cup of flour, paprika, ½ teaspoon salt, and ¼ pepper.

Dip meat pieces in the egg and milk mixture. Let excess drip off into the bowl then dip the meat into the flour mixture. Place on a plate and repeat with the remaining meat.

When the oil in the skillet reaches 350 to 375 degrees, carefully add meat. The oil will spatter, so use long tongs or a fork.

Brown the meat pieces on both sides, about 2 to 3 minutes on each side. Turn heat down to medium-low, cover the skillet, and let steak fry like chicken for about 10 to 12 minutes.

Remove cover and let steak crisp for 2 minutest longer. Take steak from the pan and set aside to drain.

Leave about 2 tablespoons of drippings and all the browned flecks of crust in the pan. Sprinkle flour into the drippings and cook, stirring, for about 2 minutes, or until the flour is lightly browned.

Slowly add milk and broth; cook, stirring to blend. Continue cooking, stirring, for about 3 to 5 minutes or until bubbly and thickened.

Taste and add salt and pepper, as needed. Serve gravy with steaks.

Serves 4.

GIVEAWAY!!

2010-01-12T11:12:00.000-08:00

Product, information, prize pack, and giveaway have all been provided by Pillsbury and MyBlogSpark

In my post yesterday, I talked about the three wonderful Pillsbury recipes. Well, MyBlogSpark is willing to give away a prize pack with 2 coupons and holiday serving platters (it's either 2 or 3 platters) to one of my readers.

Just post a comment telling me which recipe sounds the best to you and when you would be likely to serve it.

Please post by January 31, 2010.

2010-01-10T15:10:00.000-08:00

Well, I'm VERY late with this entry!!
I got another email from MyBlogSpark back in December. They gave me the recipes for 3 different appetizers:

Crescent Bacon-Cheese Tartlets
Crescent Wrapped Brie
Crescent Holiday Tree

I made all three of these appetizers this holiday season and LOVED them!

My favorite was the Brie. It's super simple and so delicious!! We served it with slices of green apple. I'll definitely do that one again. I always that that wrapped Brie would be complicated... Not this version!! I made it for Chirstmas and then again at New Years!

The tartlets were also very good. I love to have easy appetizers available. Just scoop in some cheese, bacon, green onion, and egg. Very good!!

The Holiday Tree was the most 'difficult' of the three. It wasn't really that it was hard, it just involved a lot more cutting than the other two. It was worth it! I can see where you can make this in a variety of different ways, too.

I hope that you'll try these wonderful recipes and love them as much as we did!

Product, information, prize pack, and giveaway have all been provided by Pillsbury and MyBlogSpark

General Mills Cereal

2009-12-11T22:18:00.000-08:00

I'm cutting and pasting this directly from MyBlogSpark.

Did you know that ready-to-eat cereal eaters consume less fat, less cholesterol and more fiber than non-cereal eaters? Cereals also deliver important vitamins, minerals and other essential nutrients, making cereal a top source of key nutrients in children’s diets.
Other cereal benefits:
Ready-to-eat cereals, including presweetened cereals, account for only 5% of sugar in children’s diets.
Ready-to-eat cereal is the No. 1 source of whole grains in a child’s diet today.
More frequent cereal eaters tend to have healthier body weights and lower Body Mass Index measures.
Studies also demonstrate the benefits of eating breakfast. A 1998 study showed that children who eat breakfast tend to perform better at school. Compared to children who skip breakfast, children who eat breakfast score higher on tests, are less likely to miss class or be tardy, have fewer reported discipline problems, and make fewer trips to the office.
For more information about kids and cereals, please visit Cereal Health and Wellness.
Right now if you visit here you will find a $1 off coupon for one of four General Mills cereals. If you choose to participate we will also provide you with VIP coupons for 4 boxes of General Mills cereal to help your family come together at the breakfast table every morning.

Chocolate Dessert Lasagna

2009-11-17T18:35:00.000-08:00

Here's the last of the dessert lasagna's post on the TOH BB by tizzlish. This one is Chocolate Dessert Lasagna. Sounds yummy!!

As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think!
Thanks,
MissMouse

Chocolate Dessert Lasagna

Ingredients
1 (8-ounce) package no-boil lasagna noodles
2 pounds ricotta cheese
1 cup powdered sugar
1/2 cup unsweetened cocoa
2 large eggs
1 1/2 cups mini chocolate chips
1 orange, zested
1/2 cup roasted pistachios
4 ounces white chocolate, coarsely grated
Directions
Preheat the oven to 350 degrees F.

Bring a large pot of water to the boil and cook the noodles for 1 minute. Drain them and put them into a bowl of ice water to stop the cooking. Drain again and lay on paper towels to dry.

Whisk together the ricotta, sugar, cocoa powder, and eggs on medium speed with a hand or stand mixer, scraping down the sides of the bowl, until it is well blended. Stir in the chocolate chips and orange zest. Spread 1/4 of the cheese mixture into the bottom of an 8 by 8-inch baking dish. Sprinkle some of the pistachios over the top and press on a layer of noodles. Repeat, ending with the ricotta mixture and pistachios. Bake for 35 to 40 minutes, or until the lasagna has risen. Remove the pan from the oven and evenly sprinkle the white chocolate over it. Let cool, cut, and serve.

Apple Lasagna

2009-11-17T18:31:00.000-08:00

Here's another of the dessert lasagna posted by 'tizzlish' on the TOH BB. This one is Apple Lasagna.

As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think!
Thanks,
MissMouse

Apple Lasagna

1 egg, slightly beaten
2 cups Cheddar cheese, shredded
1 cup ricotta cheese
1/4 cup granulated sugar
1 teaspoon almond extract
2 (20 ounce) cans apple pie filling
8 lasagna noodles, cooked and drained
6 tablespoons flour
2/3 cup packed brown sugar, divided
1/4 cup quick-cooking oats
1/2 teaspoon cinnamon
Dash of nutmeg
3 tablespoons margarine, cold
1 cup sour cream

Heat oven to 350 degrees F.

Combine egg, 2 cheeses, sugar and extract in medium bowl. Blend well. Spoon one can pie filling into greased 9 x 13-inch pan. Cover with half the noodles. Top with cheese mixture. Cover with remaining noodles and pie filling.

Combine flour, 1/3 cup brown sugar, oats, cinnamon and nutmeg in small bowl. Cut in margarine until mixture is crumbly. Sprinkle over pie filling. Bake 45 minutes. Cool 15 minutes.

Meanwhile prepare garnish by blending sour cream and remaining 1/3 cup brown sugar in small bowl. Cover and refrigerate.

When ready to serve, cut lasagna into squares. Garnish with sour cream mixture.

Makes 12 to 15 servings.

Strawberry Lasagna Dessert

2009-11-17T18:25:00.000-08:00

Have you ever heard of a dessert lasagna? I hadn't until I read these recipes on the TOH BB tonight. They sound pretty tasty to me, so I thought that I would share them with you! They were posted by 'tizzlish'

The first one is Strawberry Lasagna Dessert.

As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think!
Thanks,
MissMouse

Strawberry Lasagna Dessert

16 ounces cream cheese, softened
2 (3 ounce) packages vanilla instant pudding mix
1/2 cup confectioners' sugar
1 cup milk
8 cups mashed strawberries
1/4 cup kirsch
1 cup granulated sugar
2 loaves pound cake
1 cup whipping cream

Beat the cream cheese, pudding mix, confectioners' sugar and milk in a mixer bowl at high speed till smooth.

Combine the strawberries, kirsch and sugar in a medium bowl, mixing well. Remove 1 cup of the strawberry mixture. Puree in a food processor and reserve.

Slice the pound cake into 1/2-inch slices. Line a 9 x 13-inch dish with cake slices. Layer 1/3 of the cream cheese mix, 1/3 of the strawberry mixture, remaining cake in the prepared dish. Layer half the remaining cream cheese mix, half the remaining strawberry mixture, remaining cake and remaining cream cheese mixture in the prepared dish.

Swirl the remaining strawberry mixture over the top. Chill for 4 to 8 hours.
Beat the whipping cream in a small mixer bowl until stiff peaks form.
Cut the dessert into 3-inch squares to serve.

Top with the reserved strawberry puree and whipped cream.

Serves 10.

Sun of Nikki Chili Verda

2009-10-24T13:46:00.001-07:00

Ok, here's the last Chile Verde recipe... at least for now. ;o)

This recipe is from http://www.chilicookoff.com/Recipe/Recipe_Detail.asp?RecipeID=122&Champ=0

Sun of Nikki Chili Verda
World Champion 2007
Source: Kimberly Mallory
Submitted By: ICS

Ingredients:
included in Instructions

Instructions:
Heat 2 tbsp Wesson oil
Brown 3 lbs cubed port loin
Add 1/2 diced Vidalia onion
Add 1 can chicken broth
Add 3 tbsp chicken base
Add 1 tbsp hot Italian sausage mix
Bring to a boil - cook for 45 minutes

Dice one 27 oz. can of green chili peppers

Then add 1/3 of green peppers with the following ingredients:
1/2 lb tomatillos diced
5 serrano diced
2 packets of sugar
1.5 tsp garlic granules
1 tsp celery salt
1/2 tsp mexican oregano
1 tbsp cumin
4 jalapenos diced
1 can green enchilada sauce
6 tbsp goya recaito sauce

Continue to cook for 1 hour then add the following ingredients:
1/3 of green peppers
1 tsp of hot green chili powder
1 tsp of mild green chili powder
2 tsp cumin

30 minutes later add the following ingredients:
2 tsp cumin
1 dash of hot green chili powder
Add 1/3 chopped green peppers
Salt to taste
Cook additional 15-20 minutes

Ready to Serve!

Chili Verde

2009-10-24T13:38:00.000-07:00

Are we getting bored with Chili Verde recipes, yet? Only a couple more!

This recipe is from http://www.chilicookoff.com/Recipe/Recipe_Detail.asp?RecipeID=134&Champ=0

Chili Verde - Gambler's Chili
World Champion 2008

Source: Lauren Ray

Ingredients:
2 lbs. pork tenderloin cut in small cubes
1 cup onion – medium chopped
14 oz. chicken broth (Swanson)
10 oz green salsa (canned or bottled)
20 oz. canned whole green chiles – seeded and chopped

Spice Mix Ingredients:
3 tsp garlic (minced or mashed)
2 ½ Tbsp chicken base
1 tsp celery salt
1Tbsp flour
2 tsp oregano
1 Tbsp cumin
3 Tbsp jalapeno pepper - diced
1 Tbsp dried cilantro (Pendries powder or 3 Tbsp fresh finely chopped)
1 Tbsp green chili powder*
Tabasco (green)
*Salt

Instructions:
Brown pork and drain
Add onion & broth
Simmer 1 hour - stir often to avoid sticking
Add spice mix ingredients and 10 oz of green chili salsa
Simmer 1 hour
Add 20 oz. chopped green chiles
Salt to taste
Add dash of green Tabasco.
Continue to simmer for another hour

Chile Verde

2009-10-24T13:30:00.000-07:00

More on the search for a perfect Chile Verde...
This recipe is from http://mexicanfood.about.com/od/deliciousmaindishes/r/ChileVerde.htm

Chile Verde
A warm, hearty stew that will leave you full and satisfied. If fresh roasted chiles are not available, you can use canned. Omit the sugar for a low-carb version.

Prep Time: :15
Cook Time: 7:

Ingredients:
1 1/2 pounds chicken or pork boneless and diced to cubes
2 cups chicken broth
1 cup green chile sauce
2 cups tomatillos, husks removed and coarsely chopped
2 roasted green chiles, seeded and diced (Anaheim or Poblano work well)
4 cloves of garlic, peeled and diced
1 medium onion, peeled and diced
1/4 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon sugar*
3 tablespoons oil
2 cups drinking water

Preparation:
Brown the chicken or pork in a small amount of lard or oil, over high heat.
Place the browned chicken or pork, chile sauce and tomatillos into a crock pot set on low, or a large, covered pot over low heat. Simmer for 2 hours. Add remaining ingredients and simmer for an additional 2 hours. Check every 30 minutes and add water as necessary. Serve hot.

Chile Verde

2009-10-24T12:25:00.000-07:00

I found a little market owned by a Hispanic couple and they have the most incredible prices for their meat. They also have pre-marinated meats for Carne Asada and Chili Verde. I bought both. When I got home I realized that I didn't really have a recipe for Chili Verde... So now I'm on a mission.

This recipe is from http://simplyrecipes.com/recipes/chile_verde/

Chile Verde
Posted by Elise on Oct 8, 2007

Walk into almost any taqueria in this country and you will find chile verde on the menu. The chile will likely be made with chunks of pork shoulder, slow cooked in a green chile sauce of jalapeno chiles, garlic, and tomatillos. It's a favorite filling for burritos and tacos, and wonderful just on its own with a bit of rice and tortillas. Many recipes call for puréeing raw tomatillos and adding them to the pork to cook. In this recipe we roast the tomatillos first, browning their skins, to bring out more flavor. I recently begged this recipe from my Acapulco friend, Arturo Vargas who was surprised I wanted it. "But Elise, it's so easy, anyone can make chile verde." Gracias, Arturo. We loved it.

Chile Verde

Ingredients
1 1/2 pounds tomatillos
5 garlic cloves, not peeled
2 jalapenos, seeds and ribs removed, chopped
2 Anaheim or Poblano chiles (optional)
1 bunch cilantro leaves, cleaned and chopped
3 1/2 to 4 pounds pork shoulder (also called pork butt), trimmed of excess fat and cut into 1 to 2-inch cubes
Salt
Freshly ground black pepper
Olive oil
2 yellow onions
3 garlic cloves, peeled and finely chopped
2 Tbsp of chopped fresh oregano or 1 Tbsp of dried oregano
2 1/2 cups chicken stock
Pinch of ground cloves

Method

1 Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down, along with 5 unpeeled garlic cloves, on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin. Remove from oven, let cool enough to handle.

If you want the additional flavor of chiles other than jalapenos, you can add a couple Anaheim or poblano chiles. Either use canned green chiles or roast fresh chilies over a gas flame or under the broiler until blackened all around. Let cool in a bag, remove the skin, seeds, and stem.

2 Place tomatillos, skins included, into blender. Remove the now roasted garlic cloves from their skins, add them to the blender. Add chopped Jalapeño peppers, other chilies (if you are using them), and cilantro to the blender. Pulse until all ingredients are finely chopped and mixed.

3 Season the pork cubes generously with salt and pepper. Heat olive oil in a large, heavy-bottomed skillet over medium high heat and brown pork chunks well on all sides. Work in batches so that the pork is not crowded in the pan and has a better chance to brown well. Using a slotted spoon or tongs, lift pork out of pan and place in bowl, set aside.

4 Pour off excess fat, anything beyond a tablespoon, and place the onions and garlic in the same skillet and cook, stirring occasionally until limp, about 5 minutes. If your skillet is large enough to cook the entire batch of chile verde, with the sauce and meat, then add the pork back to the pan. If not, get a large soup pot and add the onion mixture and the pork to it. Add the oregano to the pan. Add the tomatillo chile verde sauce to the pork and onions. Add the chicken stock (enough to cover the meat). Add a pinch of ground cloves. Add a little salt and pepper. (Not too much as the chile verde will continue to cook down and concentrate a bit.)

5 Bring to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender.

Adjust the seasoning to taste with salt and pepper. Serve with Spanish rice and warmed flour tortillas or freshly made corn tortillas.

Serves 8.

Chorizo Beer Chili

2009-10-19T00:05:00.000-07:00

This was posted on the TOH site on 01/24/04 by M_Wolverine. I just saw it tonight for the first time and it looks AMAZING!! I can't wait to try it!

As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think!
Thanks,
MissMouse

Chorizo Beer Chili
1 pound Chorizo or Italian sausage, cut into 1/2" pieces
3 pounds Beef Stew meat, cut into 1/2" pieces
4 Medium onions, chopped
2 cloves Garlic, minced
28 ounce can Tomatoes, cut up
12 ounce can Beer
2 4 ounce cans Green chili peppers, rinsed, seeded, chopped
6 ounce can Tomato paste
2 teaspoons Salt
1/2 teaspoon Bottled hot pepper sauce
2 16 ounce cans Pinto beans, drained
Shredded cheddar cheese

Instructions:
In 6-quart Dutch oven or kettle brown the sausage on all sides; remove to a large bowl. Cook the beef, onions and garlic in sausage drippings over high heat, half at a time.

Stir mixture often; cook till beef is browned. Return mixture to Dutch oven.

Stir in undrained tomatoes, beer, chili peppers, tomato paste, salt and bottled hot pepper sauce. Bring to boiling; reduce heat.

Cover and simmer for 1 1/2 hours or till meat is done. Skim off fat, if necessary.

Add beans; heat through. Ladle into bowls; garnish each serving with shredded cheese.

Makes 14 Servings

V-6 Juice

2009-09-15T16:17:00.000-07:00

I love V-8 Juice. I wish I could have it on hand year round, but it's expensive and there are other priorities... BUT this recipe could make it a bit more possible... if only I knew how to can! ;o)
This recipe comes from the Cook Like Grandma blog

As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think!
Thanks,
MissMouse

Friday, September 4, 2009

V-6 juice
Nothing tastes as good as homemade tomato juice and this V-6 juice is one that I make every year. I use it in soup and chili. but mostly I keep a quart of it in my refrigerator to drink for breakfast or any time I want a glass of fresh tasting juice.

V-6 JUICE
22 lbs tomatoes
3/4 cup celery
" " Peppers, green
" " carrots
1/4 cup Parsley
1/2 cup onion

I put my jars and lids and rings in my canner and bring them to a boil to sterilize while i'm preparing my vegs for the juice.

Put tomatoes ( I peel them by dipping them first in boiling water for about 30 seconds and then in ice water to slip the skins right off)and other vegetables into a large stock pot and bring to a boil, simmer until all are soft and then strain through a china cap.

Dip jars out of boiling water and add 1 teaspoon canning salt to quarts, 1/2 teaspoon canning salt to pints. Bring juice back to a boil and fill jars to within 1/2 inch of the top. Set seals and screw rings on tight.

Process for 15 minutes in boiling water bath. Remove from canner and let cool.Then listen for them to seal as they cool off.

One of my fondest memories of living with my grandparents was laying in bed and listening to all the jars seal that we had put up that day. Bon Appetit` from The Ocassioanl Cook

Worlds Simplest Cobbler Recipe

2009-09-03T14:50:00.000-07:00

I also found this recipe on Hobby Farms, in some kind of forum. It was submitted by a reader. It looks like it could be very good, and definitely simple. I think I might have to give it a try this winter!!

As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think!
Thanks,
MissMouse

Worlds Simplest Cobbler Recipe

Ingredients
16 oz fruit pie filling (or 1 can filling or 1 can sweetened fruit)
1 box yellow or white cake mix
1 12 oz can lemon lime soda
Margarine or butter.

In a 2 qt covered casserole dish. Dot bottom with margarine or butter, several pats will do. Pour in fruit filling. Pour in cake mix. Gently level cake mix, doesn't have to be perfect. From a height of 2 to 3 feet, slowly pour soda into cake mix evenly (all over the mix, not in one spot).

The Cake mix is supposed to foam, no worries.

Place in preheated 350 degree oven, bake for about 40 min or until top is golden. Enjoy.

Great with ice cream or whipped topping.

Chilled Blackberry Soup

2009-09-03T14:07:00.000-07:00

I accidentally clicked on an ad today while I was doing some things online. When the new window popped up I couldn't get it to close because it was still loading. I went back to my original window and did some other things, completely forgetting about the new window. When I finally came back to the new window it was for something called Hobby Farms. I looked at it and there was a featured recipe... Chilled Blackberry Soup. It sounded so good I had to take a closer look.

As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think!
Thanks,
MissMouse

Chilled Blackberry Soup
A favorite summertime treat is chilled black raspberry soup, which takes advantage of the berries that are so plentiful this time of year.

Ingredients
2 cups black raspberries
juice of 1 fresh lemon
1 large container low-fat vanilla yogurt
¾ to 1 cup low-fat sour cream
sprinkling of cinnamon
mint sprigs

Tools
Large bowl
Strainer
Blender
Preparation

Sprinkle berries with lemon juice and let sit for 20 minutes, then process in a blender. Put through a sieve or cheesecloth to remove seeds. Combine berry pulp with remaining ingredients and chill for at least one hour. Serve garnished with mint sprig. Serves 4.

Cocada Pudding

2009-08-24T00:59:00.000-07:00

So, occasionally, I get extremely lazy and buy TV dinners to serve for dinner. I usually end up with one of the 'Mexican' dinners when this happens. I'm slightly embarrassed to admit that one of the reasons I get this dinner is because I have always loved the silly little pudding that's included as a 'dessert' - So I decided to find the recipe to try it for myself!! I bet the home made version will be even better than that frozen thing!

I found this recipe on the Restaurant Assocation of Maryland's website.

As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think!
Thanks,
MissMouse

Cocada Pudding
Submittor: Lisl Wilkinson (MHEF)

Ingredients
1/2 cup sugar
1/2 cup water
3 inches cinnamon stick broken up
1 3 1/2-ounce can flaked cocnut
3 cups whole milk
4 eggs
1/4 teaspoon vanilla
1/2 cup whipping cream
2 tablespoons toasted sliced almonds (optional)

Directions
In an uncovered 2-quart saucepan, simmer sugar, water and cinnamon for 10 minutes. Strain; discard cinnamon pieces. Add coconut and cook, uncovered, for about 5 minutes or until sugar syrup is nearly absorbed, stirring frequently. Stir in 2 1/2 cups of the milk; cook until mixture is hot. In a bowl, beat eggs with remaining 1/2 cup of milk. Stir about 1 cup of hot mixture into egg mixture making sure not to "scramble" the eggs; pour egg mixture into saucepan. Cook and stir until mixture thickens slightly but does not boil. Stir in vanilla. Turn into a 1 1/2 quart bowl or individual serving dishes; chill. Whip cream and mound onto pudding. Garnish with almonds.Note: Be careful not to cook sugar coconut mixture into a hard nugget. Leave some water-sugar liquid at the bottom of the saucepan when the milk gets added.

Comments
This classic vanilla custard augmented by the intense perfume of cocnut, great when eaten slightly warm.

HOMEMADE MARASCHINO CHERRIES

2009-08-22T21:45:00.000-07:00

I was looking at some of the blogs that I follow today. This one is from Cook Like Grandma. I've always loved Maraschino Cherries, so the idea of being able to make my own is pretty tempting! I just wish I knew how to can.

As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think!
Thanks,
MissMouse

HOMEMADE MARASCHINO CHERRIES
3 lbs firm tart red cherries
8 cups cold water
2 tablespoons ascorbic acid, crystals
1 1/2 cups water
3 cups sugar
2 tablespoons red food coloring
1 tablespoon almond extract

Directions
Remove pits from cherries. Combine 8 cups water and ascorbic acid. Stir until crystals are dissolved. Add cherries to the solution. Don't allow the fruit to remain more than 20 minutes. Rinse fruit; drain well.

Combine 1 1/2 cup water and sugar. Bring to a boil. Stir in food coloring and add the cherries.

Reduce heat; simmer for 5 minutes. Cool completely, allowing cherries to soak 24 hours.

Next day, bring to a boil and then stir in almond extract.

Pack hot cherries into hot jars leaving 1/2 inch head space. Shake jars to get firm pack.Bring syrup to a boil and ladle hot syrup into jars. Process in water bath for 15 minutes for 1/2 pint jars.

Migas with Fresh Tortillas

2009-08-20T19:11:00.003-07:00

Here's another recipe from That's My Home. The tortillas in the eggs are different, but overall I think this sounds pretty darn good.

As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think!
Thanks,
MissMouse

Migas with Fresh Tortillas
4 large eggs
1 T. water
1 T. salsa
1 T. butter
1 T. olive oil
2 6-inch corn tortillas, torn into small pieces
1/4 C. finely chopped white onion
2 T. chopped green chiles
1 tomato, seeds and pulp removed, chopped
1/2 C. chopped avocado, sprinkled with a little lemon juice
2 t. minced fresh cilantro
2/3 C. grated mild cheddar or Monterrey jack cheese crema or sour cream

In a small bowl, lightly beat together the eggs, water and salsa, and set aside.

Warm the butter and olive oil in a heavy skillet. Add the tortilla pieces and sauté until softened. Add the chopped onion and sauté until it is transparent. Stir in the chopped green chiles.

Pour the egg mixture into the skillet, and "scramble" until eggs are done. Remove the skillet from heat, and sprinkle the chopped tomato, avocado, cilantro and cheese into the eggs, again stirring well.

Serve at once with warm flour tortillas. Garnish with additional salsa and crema or sour cream.

Tortilla de Patatas (Potato Omelet)

2009-08-20T19:11:00.002-07:00

Here is yet another recipe from That's My Home. As good as this one sounds, I can already tell that it needs cheese! But that's just my opinion.

As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think!
Thanks,
MissMouse

Tortilla de Patatas (Potato Omelet)
1/2 pound Mexican longaniza, casings removed (see Note)
5 medium-size russet potatoes
1 large onion, chopped
Salt
Extra virgin light olive oil
5 eggs

Cut sausage into small pieces and cook in a skillet over low heat for 25 minutes. Drain and set aside. Peel potatoes and cut each into 6 lengthwise wedges. Slice each wedge crosswise into thin triangles.

Combine potatoes and onion, season with salt and toss to combine.

Heat 1/2 inch of olive oil in a medium-size skillet over medium heat. (Don't cut down on amount of oil; use enough to completely cover potatoes.) Add potato mixture and cook, stirring occasionally to prevent sticking, until potatoes are tender. Drain off excess oil (almost all oil drains off; see note at end of analysis).

Lightly beat eggs in a bowl, then add potato mixture, sausage and salt to taste.

Place a medium-size nonstick skillet over medium heat. When pan is hot, add 1 tablespoon olive oil. When oil is hot, add egg-potato mixture. Cook, stirring until eggs are almost set, then stop stirring and let eggs set.

Invert a plate (slightly larger than pan) over pan, then holding pan and plate together (use oven mitts), invert. Tortilla will land upside down on plate. Slide tortilla back into skillet, uncooked side down, and cook for 3 to 4 minutes longer. Return tortilla to plate.

May be served hot, warm or at room temperature.

Serves 12

Note: Longaniza is a spicy Mexican sausage. Look for longaniza in Latino markets or in Mexican foods section of supermarkets.

Huevos Rancheros

2009-08-20T19:11:00.001-07:00

That's My Home has provided us with this recipe, too. It's a classic Mexican breakfast dish for us Americans. This Ranchero Sauce would be good over some of the other omelet/egg recipes I've provided here, too, I bet!

As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think!
Thanks,
MissMouse

Huevos Rancheros
Ranchero Sauce
1 T. oil
1 medium onion chopped
2 garlic cloves minced
1 medium green pepper chopped
1/2 C. chopped roasted green chilies
1 - 2 fresh jalapeňo peppers diced
4 - 6 tomatoes chopped
1 T. white vinegar
2 t. sugar
1 t. cumin seeds, toasted and ground
1/2 t. salt
1/3 C. fresh cilantro chopped
1 T. fresh lime juice

Warm the oil in a skillet. Add onion and garlic and cook until onion has softened. Add peppers, tomatoes, sugar, white vinegar, cumin and salt. Cook for 15 minutes. Add the lime juice and cilantro last 2 minutes of cooking. If it gets too dry add a little water. This can be made a day ahead.

oil for frying
8 corn tortillas
8 eggs
3/4 C. grated Monterey Jack cheese

Add sauce to a skillet. Warm if needed. Make depressions in the sauce and break eggs into it. Sprinkle with cheese. Cover with a lid and cook eggs to desired doneness. Light fry corn tortillas in oil, until soft and pliable. Place on a plate and top with egg and sauce mixture. Sprinkle with a little fresh cilantro.

Serves 4.

Chorizo Con Papas

2009-08-20T19:11:00.000-07:00

Here's another recipe the That's My Home website. I love potatoes in most of the forms that they can be cooked, so this one looks like a winner to me.

As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think!
Thanks,
MissMouse

Chorizo Con Papas
1/2 lb. chorizo
6 T. corn oil
1 large potato diced
1 medium onion diced
1 sweet pepper diced
2 - 3 jalapeňo, diced
2 tomatoes chopped
6 eggs beaten
flour tortillas
picante sauce

Remove casings from sausage. Brown in a skillet, crumbling it as it cooks. Remove from pan and drain.

Heat oil in skillet. Add diced potato, onion, sweet pepper, jalapeňo, and tomatoes. Cook until tender.

Add sausage and eggs. Cook until eggs are set. Serve with warm flour tortillas and picante sauce.

Salsa Fresca

2009-08-20T19:03:00.000-07:00

So, that last recipe called for Salsa Fresca, but it didn't give any kind of recipe for it!! That's not cool. I went to my favorite search engine (Google) and looked at a few of the recipes available and this one looked the most like what I like, it came off the Rachel Ray website. I've included the photo that was on their website, too.

As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think!
Thanks,
MissMouse

Salsa Fresca

Prep Time 5 minutes

10 servings

Ingredients:
1 cup packed coarsely chopped cilantro
2 cloves garlic
1/2 onion, coarsely chopped
1 jalapeño chile, halved lengthwise
2 1/2 pounds ripe tomatoes (7 or 8), cored and quartered
Juice of 1 lime (or lemon)
Salt

Directions:
Using a food processor, pulse the cilantro and garlic together for 30 seconds. Scrape down the sides, add the onion and jalapeño and pulse until finely chopped; transfer to a medium bowl.

Working in batches, add the tomatoes to the food processor and pulse until finely chopped. Add to the cilantro mixture. Stir in the lime juice; season with salt.

Chili Relleno Omelet With Salsa Fresca

2009-08-20T18:57:00.000-07:00

So, have you figured out that I'm CRAVING Mexican food? LOL! I've been thinking about it all day! Right now my daughter is cooking Chicken Burrito's, so maybe I can get over it, but in the meantime, here's another Mexican recipe from That's My Home.

As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think!
Thanks,
MissMouse

Chili Relleno Omelet With Salsa Fresca
1 4 oz. can whole roasted and peeled green chilis
1/2 C. shredded Monterey jack cheese
5 or 6 large eggs
3 T. water or milk
salt and pepper to taste
1 T. butter
A serving plate, prewarmed in a 175°F oven
Sliced avocado and sour cream for garnish, and Salsa Fresca (on the side)

Heat a 10-inch omelet or saute pan (preferably aluminum with a nonstick coating and sloping sides) on a medium-high burner. Drain the green chilis, removing any white seeds (they are really hot); they can be cut into strips, or left whole.

Whisk together eggs, water or milk and salt and pepper. When the pan is hot, add the butter, swish it around and pour in the eggs. Allow to cook for a minute, then begin to stir the eggs with a fork, gently pulling the set part away from the edges of the pan toward the center, allowing the uncooked part to flow underneath.

When the eggs are set but not dry, lay the green chilis down the center of the pan perpendicular to the handle, and sprinkle them with the cheese. With a spatula, fold 1/3 of the omelet (the part closest to the handle) over the filling. Grasp the handle from underneath, tip the pan up, and slide the omelet onto the serving plate, flipping it over one more time.

Garnish with sliced avocados and sour cream, and serve with Salsa Fresca and tortillas - corn or flour- that have been wrapped in foil and warmed in the oven.

Yield: serves two or three.

Tortilla Green Chili Quiche

2009-08-20T18:26:00.000-07:00

This is another yummy sounding recipe from That's My Home. I think quiches are good any time of day, and a Mexican quiche sounds wonderful!! This sounds like it would be good topped with the Salsa Verde from Breakfast Enchiladas with Salsa Verde that I posted earlier. Let me know what you think.

As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think!
Thanks,
MissMouse

Tortilla Green Chili Quiche
Olive oil cooking spray
5 thin 10-inch flour tortillas
1/3 C. grated Parmesan cheese
1/2 C. sour cream, light or regular
2 extra-large eggs
1 can (7 ounces) green chiles, drained and rinsed
1 jalapeno chile, seeded and minced (optional)
1/4 C. chopped onion
1 T. minced cilantro
1 1/2 C. grated Monterey jack cheese
Chile powder or paprika

Preheat the oven to 350°F. Mist a 13 x 9 inch baking dish or other shallow oven-proof dish with the olive oil spray.

If the tortillas are cold and stiff, warm them in a nonstick pan to make them more pliable. Fit them into the baking dish, overlapping and with at least 2 inches of the edges sticking up out of the dish. When all the tortillas are fitted into the dish, mist them with cooking spray. Sprinkle evenly with the Parmesan cheese and bake for 5 minutes. Remove from the oven but leave the oven on.

Put the sour cream, eggs, 2 of the green chiles, the jalapeno, onion and cilantro into the bowl of a food processor. Process until well blended. Pour into the pre-baked tortilla shell. Layer the Monterey jack cheese over the filling and then sprinkle with a little red chile powder or paprika.

Bake for 18 minutes, or until the filling is set. Remove and cool for at least 15 minutes. Use a wide spatula to help slide the tortilla quiche out of the dish, and cut into small pieces.

Serves 6 as part of a brunch buffet.

Breakfast Burritos

2009-08-20T13:44:00.000-07:00

The beauty of breakfast burritos is that you can change them to suit your likes and dislikes. Personally I like sausage more than bacon in my burritos. I'd also add some fresh, sliced mushrooms. Sometimes I'll substitute leftover rice for the potatoes, too. This is one of the breakfasts I make regularly, although this particular recipe is from That's My Home.

As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think!
Thanks,
MissMouse

Breakfast Burritos
1 T. butter
1 medium potato, finely diced
1 green bell pepper, seeded and finely diced
4 slices bacon, cooked and crumbled
8 eggs, lightly beaten
Salt and freshly ground pepper to taste
4 flour tortillas warmed
4 oz. cheddar cheese, shredded
1/2 C. Mexican-style salsa
2 scallions, finely chopped

Melt the butter in a skillet over moderate heat and saute the potato and pepper until tender, about 5 minutes. Add the bacon and eggs and cook, stirring frequently, until set. Divide the egg mixture between the tortillas and top with the cheese, salsa, and scallions. Roll up, tucking the ends under.

Serves 4.

Breakfast Enchiladas with Salsa Verde

2009-08-20T13:34:00.000-07:00

More Mexican Breakfast!! This sounds like a lot of work, but boy does it sound delicious! I think when I try this I'll make the Salsa Verde the night before. That way it will go faster in the morning when we're all hungry. This recipe is also from That's My Home.

As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think!
Thanks,
MissMouse

Breakfast Enchiladas with Salsa Verde
Salsa Verde
1 1/2 lbs. tomatillos
2 jalapeno chiles, seeded and chopped
1/4 C. chopped sweet onion
1 to 2 cloves garlic, roughly chopped
1 t. white wine vinegar
1/2 t. salt
1/2 C. chopped cilantro

Scrambled Eggs
Olive oil cooking spray
6 extra-large eggs
1 T. water
2 oz. queso fresco or cream cheese, cut into small pieces
2 cooked and diced red-skinned potatoes or 1/2 C. cooked crumbled sausage (optional)
8 flour tortillas, warmed
1 C. shredded Monterey jack cheese

To make the salsa verde:
Soak tomatillos in warm water for a few minutes just to loosen the dry husks. Rinse well under running water, removing the husks. Place a few tomatillos at a time on a stovetop grill set over medium heat. Char on both sides until tomatillos are flecked with black but not softened. Use tongs to turn them. Alternatively, char under a medium broiler, but be careful not to cook them too much. Place charred tomatillos into the bowl of a food processor. Add chiles, onion, garlic, vinegar, salt and cilantro; process until coarse-textured. If the salsa is too thick, add 1 to 3 tablespoons water. Taste to adjust for seasoning and set aside. Makes 2 cups salsa.

To make the eggs:
Over medium heat, mist a large nonstick skillet with cooking oil spray. Beat eggs and water together just until whites and yolks are blended. Pour into hot skillet, allowing eggs to cook for a minute before stirring. Sprinkle pieces of queso fresco on top, along with optional potatoes or sausage, and begin moving the eggs gently with a spatula. When eggs are just barely cooked, add 1 cup of salsa verde. Stir eggs and salsa together to barely combine. Remove from heat. At this point, you can serve the eggs or begin filling breakfast enchiladas by placing about 1/3 cup salsa and eggs down the middle of a tortilla. Continue filling tortillas. Place in a baking dish and spread about 2 tablespoons salsa verde over the tops. Sprinkle each with 2 tablespoons of grated cheese. Place in a preheated 350°F. oven for just 4 minutes or long enough to melt the cheese but not cook the eggs further.

Remove from oven and serve immediately.

Serves 4.

Southwestern Border Breakfast Pizza

2009-08-20T13:27:00.000-07:00

Here's another Mexican breakfast recipe from That's My Home. I think when I try this I'll either use a pre-made pizza crust or some canned biscuits that I've flattened. Active yeast hates me. I've never been able to work very well with it. Other than that, I think this recipe sounds wonderful!

As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think!
Thanks,
MissMouse

Southwestern Border Breakfast Pizza

Dough:
1 pkg. active dry yeast
1/2 C. warm water (105-115 degrees)
4 C. flour
1 T. salt
1 t. ground pepper
1/4 C. olive oil
1/2 C. warm water

Topping for each small pizza:
1 T. medium salsa
1 heaping T. refried beans or black beans seasoned with onions, cilantro, cumin, chili powder, salt, pepper
1-2 oz. lightly sauteed chorizo
1 scrambled egg
3/4 C. Asadero, shredded
1/4 C. Monterey Jack cheese, grated

To make dough:

Dissolve yeast with 1/2 cup warm water, stir well, set aside.

In a mixing bowl, combine flour, salt and ground pepper. Add olive oil to yeast mixture and stir well. Add yeast/oil mixture to flour. Add additional 1/2 cup warm water.

Knead dough in bowl until it comes together in a compact ball. Turn dough out of bowl onto a work surface and knead for 5-6 minutes until dough is smooth and not sticky.

Put one teaspoon olive oil in a mixing bowl. Place dough in the bowl and turn it twice to coat with oil. Cover bowl with plastic wrap and a kitchen towel and set in warm place to rise until double in bulk (about 1-1/2 hours)

Punch down dough, turn it out of bowl onto work surface and knead for 2 minutes. Divide dough into six equal pieces (if not using all the dough, extra can be wrapped and frozen). Roll each piece of dough into a circle 6-7 inches in diameter and about 1/8 inch thick.

To assemble pizza:

Spread salsa over crust and spread beans over salsa. Layer additional toppings in this order: Chorizo, scrambled egg, Asadero and Monterey Jack.

Bake pizza in preheated 475°F. oven for 8-10 minutes until crust is brown and cheese starts to brown and is bubbly.

Note: One large pizza can be made in place of individual pizzas. Use a flat 16-inch diameter pizza pan.

Pizza Tot Hotdish

2009-08-20T13:16:00.000-07:00

I participate in a monthly recipe swap over on the TOH BB. This recipe was sent to me several months ago (unfortunately I forgot to write who sent it to me!). It has quickly become a favorite in our house. I usually add a few extra spices while I'm cooking the meat, but other than that (and doubling the recipe) it's cooked as listed.

I normally don't share recipes from the recipe swap, especially without permission, but this recipe has been lost 3 times already and the kids are constantly wanting to make this, so I figured I'd better put this up where I can find it quickly and easily, no matter what!

As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think!
Thanks,
MissMouse

Pizza Tot Hotdish

1 pound ground beef
sm can mushrooms (we used fresh mushrooms)
1 can regular size tomato soup - undiluted
8 oz shredded mozzerella cheese
32 oz frozen tater tots

In a skillet, cook the beef until no longer pink and drain. Add soup and mushrooms. Transfer to a greased cake pan size dish. Tope meat with cheese and enough of the tater tots to cover. Bake, uncovered at 400 degrees F for 30 -35 minutes or until golden brown.

Southwestern Sunrise

2009-08-20T13:05:00.000-07:00

I may have mentioned this before, but I LOVE Mexican food. I would eat it all the time if I could, but some people (like my kids) get tired of it. So I eat it as often as possible, and suffer thru with other stuff the rest of the time. With this in mind, I'm always thrilled to find another Mexican recipe. I also love breakfast, and new breakfast recipes/ideas are always welcome. This one is a Mexican breakfast recipe. Serious bonus!! This recipe is also from the That's My Home website. Looks good to me, and I'm really looking forward to trying it out.

As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think!
Thanks,
MissMouse

Southwestern Sunrise

2 T. butter
1 roasted red pepper, peeled, seeded and halved
1/2 ripe avocado, pitted, peeled and diced
2 large eggs
Salt and fresh ground black pepper, to taste
2 T. Monterey Jack cheese, grated
2 T. sour cream
1 T. fresh cilantro, chopped

Preheat oven to 350°F. Place one tablespoon butter in each ramekin, place in oven and melt butter. Coat ramekins with melted butter.

Put a roasted red pepper half at the bottom of each ramekin and top with diced avocado. Carefully break an egg in each ramekin and season with salt and pepper.

Top each ramekin with one tablespoon cheese. Return ramekins to oven and bake 15 minutes or until eggs have set to desired firmness. Dollop each with sour cream and sprinkle with cilantro.

Summer Spaghetti Salad

2009-08-20T01:05:00.000-07:00

I discovered a new site for recipes tonight! It's called That's My Home! And there are a bunch of recipes that sound wonderful!

The first one that I'm sharing is this Summer Spaghetti Salad. I've heard of Spaghetti Salad before, but I've never tried it, and I thought that this one sounded pretty good!

As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think!
Thanks,
MissMouse

Summer Spaghetti Salad
16 oz. mozzarella cheese
5 ripe tomatoes, peeled, seeded and coarsely chopped
1 C. fresh basil leaves, coarsely chopped
1 - 3 large cloves garlic, pressed
2 T. salt
3 - 4 T. olive oil
16 oz. thin spaghettisalt and pepper

Bring a large pot of water to a boil.

Cut the mozzarella into small cubes and set aside in a small bowl. Combine the tomatoes, basil and garlic in another bowl.

When the water is boiling hard, add 2 T. salt and the oil. Add the spaghetti and cook just until it is al dente. Do not overcook.

Quickly drain the spaghetti and return it at once to the warm pot. Immediately stir in the mozzarella; the heat of the pasta will melt it slightly. Stir in the contents of the other bowl. Season to taste with salt and pepper.

Transfer to a serving bowl and serve at room temperature.
Serves 4 to 6.