My Garden Runneth Over

With tomatoes!!! Well, not actually my garden, I don't have time to do a garden, but my parents' garden. The weather reports said it might freeze and so I went and picked tomatoes. Now I need to use them. Last night I made this...

Have you ever had bocconcini? It is bite sized fresh mozzarella balls. They are delicious! I mix a handful of halved cherry tomatoes with about 6 or 7 halved bocconcini. Then mix in some fresh basil or dried basil if you don't have the fresh stuff. Sprinkle with salt and pepper and then squeeze some fresh lemon juice all over your salad. AMAZING!!! And I eat it all and I do not share. Children really don't appreciate such delicacies until they are much older and their taste buds have matured beyond EZ Mac.

Here are some more tomato dishes that I am going to try...

Tomato Tart

Doesn't this make your mouth water? There are so many inspiring recipes at this amazing food blog.

Gorgonzola Tomato Pizza
I'm going to have to try a version of this recipe. I like to keep my pizzas simple.

Tomato Basil Soup

I love, love, LOVE tomato basil soup. There is a restaurant in Utah called Zupa's and they have this amazing tomato basil orzo soup. And Wisconsin cauliflower, but that's another post. I would love their recipe but I don't think they are too keen on handing it out. I found a couple recipes that claim to be similar. I'll be the judge.

A Little Bit O' Heaven

Nutella Croissants

So, I'm Back!

I know it has been a while. Okay, more than a while, but I was busy. I had to work full-time and kids in school activities, it all just got so overwhelming. But I'm back and I'll do better, I promise.

I just picked some amazing apples from my parents' orchard and I'm going to make something delicious with them. I usually have grand aspirations as to the desserts I will attempt but then I don't seem to have the time or ambition when I get home so I just end up making something simple. Still yummy, but simple. Well, that will probably happen again:)

But here is what I would like to make if I were home all day....

Caramelized Apple and Pecan Pie

Apple, Goat Cheese, and Honey Tartlets

Apple Dumplings


Apple Dumplings, a much easier version, and probably the one I will make, from one of my favorite food blogs, The Pioneer Woman Cooks.

I'll be back with my own pictures and we'll see what kind of mess I can come up with!

Christmas Goodies!!!

Brownie Lollipops Use any good fudgey brownie recipe or mix from box. Cut out brownie rounds with any size biscuit cutter. Insert lollipop stick. Dip in chocolate and/or caramel sauces to make extra yummy!

Sugar Spritz Cookies photo from verybestbaking.com

Eggnog Spritz
2/3 cup sugar
1 cup butter -- softened
1 egg
1/2 teaspoon salt
1 teaspoon ground nutmeg
2 teaspoons vanilla
2 1/4 cups all-purpose flour
For Glaze
1 cup powdered sugar
1/4 cup butter -- softened
2 tablespoons water
1/4 teaspoon rum extract

Heat oven to 400F. In large mixer bowl combine sugar, butter, egg, salt, spices, and vanilla. Beat at medium speed, scraping bowl often, until mixture is light and fluffy, 2 to 3 minutes. Add flour. Beat at low speed, scraping bowl often, until well mixed, 2 to 3 minutes. If dough is too soft, cover and refrigerate until firm enough to form cookies, 30 to 45 minutes. Place dough in cookie press. Form desired shapes 1 inch apart on cookie sheets. Bake for 6 to 8 minutes or until edges are lightly browned. For Glaze, in small bowl stir together powdered sugar, butter, water, and rum extract until smooth. Drizzle or pipe over warm cookies.
Recipe from here

Finnish Ribbon Cookies
Ingredients:
1 cup (2 sticks) unsalted butter
1/2 cup granulated sugar
1 egg yolk
1 teaspoon vanilla extract
1/2 teaspoon freshly grated lemon zest
2 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup raspberry or apricot jam
1/2 cup confectioners' sugar
1 tablespoon water
Instructions:
Preheat oven to 375 degrees. In a large mixing bowl, cream butter and sugar until light. Beat in the yolk, vanilla and lemon zest. In another bowl, stir the flour and salt together and gradually add to the butter mixture, blending thoroughly. If the dough is too soft to handle, chill for 10 to 15 minutes.
Divide the dough into 3 even pieces, then roll each piece into 3 ropes about 3/4 inch in diameter. Place the ropes 2 inches apart on ungreased baking sheets. With the side of your little finger, press a long groove down the center of each rope, taking care not to press all the way down to the sheet.
Bake the cookies for 10 minutes. Remove the sheets from the oven and carefully spoon the jam in the grooves down the center of each cookie. Return the baking sheet to the oven for 5 to 10 more minutes until the cookies are firm to the touch and light golden brown. While cookies are baking, in a small bowl mix the confectioners' sugar with 1 tablespoon water until smooth. As soon as the cookies come out of the oven, drizzle each ribbon with the glaze. Immediately cut the cookies at a 45-degree angle into 1-inch lengths.
Allow cookies to cool for a few minutes, then carefully transfer the cookies to a wire rack; they are fragile while warm and will break easily. Cool completely.
Recipe from here

Mexican Wedding Cookiesphoto from joyofbaking.com

Ingredients
1 cup unsalted butter, at room temperature
1/2 cup confectioners’ sugar, plus more for coating baked cookies
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour, plus more for dusting hands
1 cup pecans, chopped into very small pieces
Directions
Preheat the oven to 275 degrees F. Line cookies sheets with parchment paper.
Using an electric mixer, cream the butter and sugar at low speed until it is smooth. Beat in the vanilla. At low speed gradually add the flour. Mix in the pecans with a spatula. With floured hands, take out about 1 tablespoon of dough and shape into a crescent. Continue to dust hands with flour as you make more cookies. Place onto prepared cookie sheets. Bake for 40 minutes. When cool enough to handle but still warm, roll in additional confectioners' sugar. Cool on wire racks.
Recipe from here

Thai Peanut Chicken & Noodles

You can make this restaurant favorite at home in just 30 minutes!

Makes: 5 (1 1/2-cup) servings


INGREDIENTS:
--------------------------------------------------------------------------------
6 oz. (2 3/4 cups) uncooked fine egg noodles
1/4 cup creamy peanut butter
1/2 teaspoon finely chopped gingerroot
1/4 teaspoon crushed red pepper flakes
1/4 cup soy sauce
1/4 cup water
1 tablespoon oil
2 cups small fresh broccoli florets
1 1/2 cups (about 4 oz.) sliced fresh mushrooms
1 cup fresh baby carrots, quartered lengthwise
1 medium red bell pepper, cut into thin bite-sized strips
1 (9-oz.) pkg. frozen diced cooked chicken breast, thawed
1/4 cup coarsely chopped dry-roasted peanuts
Chopped fresh cilantro, if desired

DIRECTIONS:--------------------------------------------------------------------------------
1. Cook noodles as directed on package. Drain; cover to keep warm.
2. Meanwhile, in small bowl, combine peanut butter, gingerroot, pepper flakes and 2 tablespoons of the soy sauce; beat with wire whisk until blended. Gradually beat in remaining soy sauce and water until smooth. Set aside.
3. Heat oil in 12-inch nonstick skillet over medium-high heat until hot. Add broccoli, mushrooms, carrots and bell pepper; cook 4 to 6 minutes or until vegetables are crisp-tender, stirring occasionally. Add chicken; cook and stir until thoroughly heated.
4. Reduce heat to medium. Stir peanut butter mixture; stir into mixture in skillet. Add cooked noodles; toss gently to coat. Cook and stir until thoroughly heated. Sprinkle with peanuts and cilantro.

This is my version of the recipe. I used half a bag of stir fry veggies from Costco and whole wheat angel hair pasta. It was delicious and the peanut flavor wasn't too strong. And my kids loved it!



www.pillsbury.com

Pumpkin Chocolate Chip Muffins

I've been craving pumpkin lately. My son wanted pumpkin pie but I wanted something a little gooeyer. These are so yummy and chock full of chocolate chips. You've got to try these!

Ingredients:

1 1/2 cups all-purpose flour
1 1/2 cups whole-wheat flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon or pumpkin pie spice (I did half of each)
1/2 teaspoon salt
4 large eggs, slightly beaten
2 cups granulated sugar
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 cup vegetable oil
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels


Directions:
PREHEAT oven to 350° F. Grease thirty-six 2 1/2-inch muffin cups or line with paper bake cups.

COMBINE all-purpose flour, whole-wheat flour, baking soda, baking powder, cinnamon and salt in medium bowl. Combine eggs and sugar in large bowl. Add pumpkin and oil; mix well. Stir in flour mixture until moistened. Stir in morsels. Spoon batter into prepared muffin cups.

BAKE for 20 to 25 minutes or until top springs back when lightly touched. Cool in pans on wire racks for 5 minutes; remove from pans.

www.verybestbaking.com


Here they are in all their ooey-gooey goodness!

Spinach Bacon Frittata

This dish was delicious! My picture doesn't do it justice, kinda looks like puke-in-a-pan. I actually made this recipe up all by myself too. Sometimes I get an idea and it works, other times not so much. (Those are the dishes you won't read about:)




Here's what I did: Saute green onions in butter till soft. Add fresh spinach, cut up, cook till wilted. Add cooked bacon pieces and cooked diced potatoes. Stir together to warm through. Whisk 5 eggs and then add to pan. Let sit on med. heat, covered, till cooked through. Add cheese(I used cheddar and mozzarella) on top, about 1 cup, melt. Slice and serve. I served this with fresh tomatoes and it was so yummy!