Fabulous Tomato Soup

Tomato soup is tomato soup, right? Wrong!  I was invited over to a friends house for lunch and the husband made some tomato soup that was awesome!  I will never eat canned tomato soup again!  He was kind enough to share his recipe.  I hope you enjoy it as much as I did!

Tomato Basil Soup

1 large onion, chopped
1-2 cloves garlic, chopped
1-1 1/2 Tbs dried basil
1 49 oz. chicken broth
2 lg cans diced or whole tomatoes cut up
1 c. heavy cream
1 c. half & half
3 Tbs butter
salt & pepper to taste

Melt butter in a soup pot.  Saute onions until soft, about 5 min.  Saute garlic until fragrant, about 1 min.  Add basil and stir in.  Pour in tomatoes and chicken broth.  Cook on a soft simmer for 20-30 min.  Puree soup in a blender* or with a stir stick.  (If using a blender be EXTREMELY careful of the hot liquid!)  Place soup back in pot and add heavy cream and half & half.  Stir to blend.  Heat soup and serve.

Add toppings if desired - parmesan cheese, sour cream, chives, croutons

*Please be extremely careful with hot liquid, I found out the hard way.  No matter how tightly you think you can hold the lid on the blender, hot liquids will spray!  Let mixture cool off before blending!

Long time no see!

My, my, my, it's been a while. Hope anyone that is still around is doing well. I really can't blame those that have abandoned me. Cold coffee is not enjoyable. Well, let's see if we can heat it up! I have a recipe that I want to share. I made this for a girls luncheon I was invited to, and everybody loved it! It's quick, easy and oh so yummy! Hope you get a chance to try it, you won't be disappointed.

Hot Apple Pie Dip

1 pkg 8 oz. PHILIDELPHIA cream cheese*
2 Tbsp. brown sugar
½ tsp pumpkin pie spice
1 apple, chopped small, divided
¼ c. KRAFT Shredded Cheddar Cheese*
1 Tbsp. finely chopped Pecan pieces
Wheat Thin Original crackers

Heat oven to 375 degrees.

Mix cream cheese, sugar and spice in medium bowl until well blended.
Stir in half of the apples.
Spread into pie plate or small casserole dish.
Top with remaining apples, Cheddar cheese and nuts.
Bake 10-12 min or until heated through.
Serve with crackers.
Enjoy!!

*Recipe calls for 1/3 less fat cream cheese and 2% milk cheddar cheese but I used regular.

Blue Ribbon Chili!

We had our annual chili cook-off at work and guess who won?! Yay! There were about 10 different entries and I won first prize. 2 tickets on Spirit Air any where they fly. Now to just figure out where to go! Everyone has always loved my chili, but I didn't really expect this. I was pretty excited.
They also had a costume contest, but I didn't enter that. Maybe next year. Well, it's late and I have to get up early for mass and work. Have a wonderful day!

Souper Tuesday

There are many reasons I love Autumn - the colors of nature, jeans and sweat shirts, cool crisp air - but it also means I can start making my winter dishes. I love soups and chowders and gumbo's but only in cool weather. I am surprised I hadn't shared this one in the past. It's one of my kids favorites! I hope you enjoy. I usually double the recipe.

Southwest White Chili

1 Tbsp olive oil
1 1/2 lb boneless chicken breast; cut into small cubes
1/2 c. chopped onion
1 c. chicken broth
1 can (4oz) chopped green chilies
1 can (19oz) white kidney beans (Cannellini beans)
2 green onions; sliced
Montery Jack cheese; shredded (optional)

Southwest Spice Blend

1 tsp garlic powder
1 tsp ground cumin
1/2 tsp oregano
1/2 tsp cilantro
1/8 tsp ground red pepper

Heat oil in large saucepan over med-high heat. Add chicken and onion; Cook 4-5 minutes.
Stir in broth, green chilies and Spice Blend; Simmer for 15 minutes.
Stir in beans; simmer 5 minutes. Top with green onion and Montery Jack cheese if desired.

Summers here!! BBQ time!

Ok, I'm going to share my secret recipe with all of you. I have ulterior motives here. See, I went to go prepare my ribs for grilling and I couldn't find my rub recipe. I thought for sure I had posted it before and looked through my past posts and couldn't find it, so I'm posting it here for posterity in case I ever lose this recipe again. By the way, I did find it. Anyway, this recipe won 2nd place at the St. Mountain BBQ Festival a number of years ago. It isn't so much the rub recipe but also the method of cooking. I guarantee you won't find/cook better ribs!

Rub Recipe

1/4 c. MSG or unseasoned meat tenderizer
1/4 c. salt
1/4 c. chili powder
1/4 c. paprika
1/2 c. soy sauce
1/8 c. black pepper
1/8 c. white pepper
1/8 c. garlic powder

(this is for a large amount of ribs. I use 1 Tbsp for 1/4 c. and 2 Tbsp for 1/2 c. and 1/2 Tbsp for 1/8 c.)It stores in fridge for a long time!

Rub ribs generously with rub the night before or at least many hours before grilling. I ALWAYS use babyback ribs, but I guess spareribs would work.

When ready to grill get grill good and hot. Sear ribs on both sides until color changes (not too long). Remove from heat and turn heat down to low. Wrap ribs in heavy duty aluminum foil with 5-6 ice cubes. Be sure NOT to puncture foil. Place on grill over low heat so that ribs are arched. Put lid down and cook with out turning for about 2 hours. You can check them at about an hour and a half. When done (meat will be falling off bone) remove and unwrap. Place back on grill and baste with favorite sauce. I have found that KC Masterpiece is the best. Turn once or twice carefully with long tongs so ribs don't fall apart. Cook till sauce is sticky. Enjoy!!

I get rave reviews when ever we grill ribs out. I am going to be cooking them this afternoon so I will post a pic when they are done. I would love to hear from anyone if they ever try this and let me know what they thought.

HAPPY GRILLING!!

OT = paying Uncle Sam to work + recipe

Sorry for the lack of posts. Well for one I wanted to leave the last one up for a while, but also I have not had a lot of time. I've been working a lot of overtime, but I have come to the conclusion that it is not worth it! I worked 19 hr ot last payperiod and I only saw a little less than 2/3's the amount I made. It seems if I work much more than 12-14 hr ot then I get kicked into the next tax bracket. I don't completely understand all this, I only know I should have made more than I did! So, I won't be doing as much of that any more.

My womens golf league starts this Wednesday. I'm excited. I've been out a few times. You can tell I'm a little rusty from not playing all winter. The joys of living up north. I was given a new driver for an early bd gift. Watch out ladies! That's ladies on the holes next to me...lol. I've been known to have a slice, and an occasional hook. With this new driver I'll just slice it further!

I've posted a new recipe on my other blog. It's awsome, but needs to be made ahead of time. Take a peek!

Have a wonderful week and I'll try and get around to all my blog friends in the next few days.

Comfort food

Lately I have come across the term 'comfort food' a lot. What do you think of when you hear that term? Some may think of chocolate, or ice cream, something to comfort you when you are down. My first thought is a little different. It's a comfort of warmth and familiarity. I'm sure everyone has their own comfort food that conjures up memories, and a peaceful feeling. So I stopped to think, what would my comfort food be? I didn't have to think for long. In fact I think I'll fix it for dinner tonight. I wouldn't be surprised in years down the road if you were to ask my children what their 'comfort food' was, they may give you the same answer. It is truly scrumptious and I encourage you to try it, I'm sure it will become one of your favorites.



CORN CHOWDER

8 oz. salt pork diced (I use 6-7 slices of bacon diced)
2 onions, chopped
1/2 c. chopped celery
1/2 bay leaf crumpled
2 Tbsp flour
4 cups water
3 c. diced potatoe
2 c. cream corn
2 c. evaporated milk
salt, pepper, parsley, paprika

Cook pork till brown & crisp. Remove and pour off all but 3 Tbsp. Add next 3 ingredients & cook for 5 min. Blend in flour. Add water & potatoes. Boil & simmer covered for 15 min. Add corn & milk. Heat well. Season and add pork. Makes 2 quarts.

To make it easier, I use 2 cans corn and 2 cans milk. I increase flour, water, and potato by 1/2. This makes for a larger amount, but I have NEVER had the left overs go to waste. They are usually eaten by the next day. Hope you enjoy.

What 'cha got cookin? Souper Tuesday

Well, I thought this would be a good video to go with a new recipe. This is an AWSOME gumbo recipe! Even the cajuns would have to agree. Seems a bit long, but it's not really difficult. I hope you get to try it, I just made it tonight and it was as good as it ever was! Have a great week everyone!

p.s. Lulu is doing great and the kids are really enjoying her. I still hope to get a pic of her on here soon.


Cajun Seafood Gumbo

8 Tablespoons oil, divided
1 pound okra, thinly sliced*
4 Tablespoons flour
2 cups onions, finely chopped
½ cup celery, chopped
2/3 cup green pepper, chopped
1 cup green onions, finely chopped
2 cloves garlic, pressed
1 6-ounce can tomato paste
3 large bay leaves
¼ teaspoon thyme, crushed
1 teaspoon salt
½ teaspoon Tabasco sauce
½ teaspoon cayenne pepper
½ teaspoon black pepper
1 Tablespoon Worcestershire sauce
1 16-ounce can whole tomatoes, cut up
(reserve liquid)
5 cups water
2 ½ pounds raw shrimp, washed, peeled,
and deveined
1 pound claw crabmeat*
2 dozen oysters with liquid*
2 Tablespoons fresh parsley, chopped
4-5 cups steamed white rice

In a large skillet, heat 4 Tablespoons oil. Add okra and cook until tender, stirring often, about 40-50 minutes. If necessary, add more oil to prevent burning.

In a 5-quart soup pot heat remaining 4 Tablespoons oil and gradually add flour, stirring constantly until the roux is caramel brown. Add onions and celery, and sauté until tender. Add green pepper, green onions and garlic and cook for 3 minutes. Stir in tomato paste and seasonings; add tomatoes with liquid and blend until smooth. Add cooked okra, and gradually stir in water. Bring to a boil, cover and simmer for 30 minutes.

Add shrimp and crabmeat, and continue to simmer covered for 10 minutes. Add oysters with liquid and parsley and cook an additional 10 minutes. If gumbo is too thick, thin with hot water. Serve in soup bowls over hot white rice.
10 Servings

*If fresh okra is not available, you can use frozen, sliced. Also, I use imitation crabmeat which works very well. I don’t add oysters, but if I was making for just myself I would!

Souper Tuesday (on Thursday)

okay, so I'm a little late. First of all, it was too warm Tuesday and the few days before to have soup. We were up in the 80's! Beautiful weather. But mother nature was only playing a mean trick. Today reality came blowing in....high winds, temps in the 30's and SNOW! Yep, the first snow of the season. Nothing sticking, but snow showers none the less. So that made today the perfect day for hot soup. I made some French Onion soup for lunch. It was fabulous. Fairly easy, just time consuming. Keep in mind that you need to start this 2 1/12 - 3 hours ahead or make ahead and serve when ready.

French Onion Soup

2 Tbsp oil
3 Tbsp butter
6 c. thinly slice onion
1/2 tsp sugar
2 1/2 qts beef broth
1/2 c. dry white wine
sprig fresh thyme (optional)
salt and pepper to taste
8 slices slightly stale French bread
2 c. grated Gruyere cheese

Heat the oil in a heavy 5-6 qt pan. Add the butter. When the butter has melted, add the onions and cook slowly, covered for 10 minutes. Add the sugar and salt. Cook onions slowly until onions caramelize and turn to a rich brown color. Do not let them burn! This will take 45-60 minutes.

Add the wine and cook 5 minutes, still over low heat. Add the stock and check for seasoning. Simmer uncovered for 30 minutes.

To serve:
Toast the French bread slices until golden brown. Ladle the soup into an ovenproof bowl, add the toasted bread and cover with the cheese. Bake at 350 degreesF. for 20 minutes or 5 minutes under a hot broiler.

Enjoy!



I have some really interesting/fun news to share with you, but I want to wait until tomorrow to be sure. I'm am SO excited, and there will be pictures (I hope). So be sure to check back. Take care and I am still looking for some new soup recipes. Please don't hesitate to share. Thanks!

Souper Tuesday

There are many reasons I like to see Autumn come around....the colors in nature, sweatshirts and sweaters and boots, and soup! I love soup in cold weather. I usually don't fix it at all through the summer but when the cold weather hits I could eat soup every day. I have hit a dilemma though. It seems I keep cooking the same ones over and over. Occasionally I find a new one I like, but I would love to find some more. Cookbooks are one way to find new ones, but I have found the best recipes come from others.

So this is what I am going to try. Tuesday is going to be my day (for a while anyway) to post a soup recipe and I would love it if any of you have a favorite, to share it here. This will also make me post at least once a week. My first one will be one of my kids favorites. I fixed this last night. Fairly quick and easy. Hope you enjoy!









Corn Chowder

8 oz salt pork, diced (or bacon)
2 onions, chopped
1/2 c. chopped celery
1/2 bay leaf, crumpled
2 Tbsp flour
4 c. water
3 c. diced potatoe
2 c. cream corn
2 c evaporated milk
salt, pepper, parsley, paprika to taste

Cook pork till brown and crisp. Remove and pour off all but 3 Tbsp. grease. Add next 3 ingredients and cook for 5 min. Blend in flour. Add water and potatoe. Bring to a boil then simmer for 10-15 min, till potatoe are tender. Add corn and milk. Heat well. Season and add pork (or bacon).

*I adjust recipe so that I use 2 whole cans of corn and milk. In this case I use a few more potatoes, 6 c. water and 3 Tbsp flour. I just couldn't see the sense in wasting what was left in a can.

I admit it, I'm pathetic

I am so ashamed. I know I shouldn’t expose this but I really need to openly confess. I am only human. I have been exposed to temptations that a woman cannot walk away from. Desires that my body hungers for. I knew it was wrong, but I was weak.

The worst part is I liked it and would probably do it again! It was like I found heaven on earth. And I waited until my husband was out of town. I am shameless.

A commitment broken….
Trust lost…..
I ask for forgiveness…..

But……………

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It was SO good!! Fried Cheesecake is absolutely delectable!
On the first one I drizzled some caramel. Mmmm!

Then, just for the benefit of you, I thought using a raspberry topping might make a better presentation so.........

They were both 'to die for'! And it is so very easy to do, but will leave your guests talking about it for a long time to come. I will post the recipe on my other site in the next day or so.

So much for my diet huh? Well I may just have to (bite my tongue) exercise. But it was well worth it! Every luscious bite!

**Update - Recipe has been posted here**

Cooking Rice 101

Why in the world do they call it “Minute Rice” when it takes more than a minute to cook? It is very deceiving. It takes almost as long to cook as it does regular rice. Personally I like my rice a little sticky. If the Japanese were left to eat Minute rice with their chop-sticks, they would be a starving nation.

Cooking rice is not rocket science. It really isn’t. One of the main rules in cooking rice is ‘leave it alone!’ You do not lift the lid and stir it occasionally.

I was raised on Red & White. For those of you who don’t know what I’m talking about, ask any Cajun from Louisiana (pronounced ‘loo zee ann a’). They will tell you “well, it’s red beans and rice, of course!” Anyway, my husband and I were at a friends house and they asked me to fix it for dinner. My dear sweet husband, being the thoughtful gentleman that he is (actually just trying to impress friends) offers to cook the rice. I assured him that I didn’t need any help, but he insisted. Now, I’m not sure how many of you realize this but REAL men don’t need instructions. Cooking or otherwise. He proceeds to put water in pan, adds what he thinks is an appropriate amount of rice (I am cringing in the corner, biting my tongue till it bleeds so as not to bruise his male ego) and turns on the burner. When it begins to boil he stirs, places the lid on and turns down the heat. Well, I’m thinking this may not be too bad, it looked close to the proper proportions. I continue with my part of this dinner and a couple minutes go by and he comes over to HIS pot, lifts the lid and stirs. My poor tongue took some abuse that night. He does this 2 or 3 more times then decides it is getting too dry so he adds a little more water. AGHHH! I’m screaming inside! This is my special dish to prepare and he is massacring it. I can’t let this ruin the meal, so while he is in the other room I start another pot of rice. He never even noticed.

When dinner was served I served it with ‘my’ rice. My husband never knew the difference and boasted on what he thought was ‘his’ rice. Everyone enjoyed it so much they all wanted seconds. I dished out bowls all the way around until it came to my husband. The rice was all gone. I told him not to worry and grabbed another pot from the stove and removed the top and said “Help yourself”. It appeared to be a lumpy mixture of cream-of-wheat. In not so many words he asked me what THAT stuff was? I told him it was ‘HIS’ rice. He has not cooked rice since.

For the perfect rice - Measure 1 part rice to 2 parts water. Example: Use 2 cups of water to 1 cup of rice. Bring water to a boil with a Tbsp of butter or margarine if you like and a tsp of salt. When water comes to a boil add rice, stir, cover, and turn to a simmer. Let simmer for 14 minutes WITHOUT removing lid. Then still, without removing lid, turn off heat and let sit for 5 minutes. Vwah-lah! Perfect rice!

Trust me, it really is easy!

Recipe time again - Not just 'grilled pork chops"

Okay, time for another recipe. Tried this yesterday and not quite sure what makes it so good but it makes all the difference in the world. I despise dry pork chops, but these come out so moist and tasty I don't think I'll fix them any other way again. I've marinated meats many times but this is a brine. Don't ask me. I just followed the recipe and they were great!

Brined Grecian Pork Chops

1/2 c. kosher salt
1/2 c. dark brown sugar
2 c. hot water
12 crushed black peppercorns
1 lg. onion, unpeeled and quartered
3 bay leaves
3 cups very cold water or ice
4 bone-in pork chops at least 1-inch thick
2 tsp. minced garlic
1 tsp. lemon zest
1 Tbsp. fresh lemon juice
1 tsp. freshly ground pepper
3 Tbsp. chopped fresh rosemary leaves
(or 1 Tbsp. crushed dried)
2 tsp. extra virgin olive oil

1. Dissolve salt and sugar in hot water. Add peppercorns, onion, bay leaves and cold water or ice.
2. Place pork chops in a large nonreactive container or extra-large resealable plastic bag. Cover with brine and allow to brine at least 1 1/2 hours but not longer than 3 hours. (Thinner chops will require less time.)
3. In a small bowl, combine garlic, lemon zest and juice, pepper, rosemary and olive oil. Mash together with the back of a spoon.
4. Preheat grill to high heat.
5. Remove chops from brine. Pat dry with paper towels. Rub with lemon-herb paste allowing some to adhere. Grill 2-3 minutes per side to sear. Reduce heat or move to cooler section of the grill and continue grilling 8-10 minutes per side.
6. Remove from grill and tent with foil. Allow to rest 5 minutes before serving.

I honestly didn't think that something like this would do a whole lot, but they really were good. You just have to try for yourself. Hope you enjoy as much as my family and I did!

Okay, Murphy is messing with me again. Here it is the end of golf season.....I golfed my last Wednesday morning league game today.....and wouldn't you know I hit the ball better than I have all summer long! We played a best ball scramble and we were the only 3 person team so we were at a disadvantage, but wouldn't you know it we WON! I got the longest drive on one hole and would have had the longest drive on the other hole except for the fact that Murphy again interferred. My ball flies down the fairway and wouldn't you know it hits the marker in the middle of the fairway marking the previous persons longest shot. Do you know the odds of hitting this thing?!?! It's a skinny little stake that only stands maybe 20" high and my ball hits it and ricoshays to the left. Had it passed it I would have also had that longest drive and in the middle of the fairway at that! AGH! My putting wasn't the greatest but still I felt good about my game. Now I have the whole winter to lose it only to start rusty again in the spring. Oh Well.....blame it on Murphy.

Since this was our last day we had a luncheon and there was an awesome dessert served that I have to share with you. So this is an early 'Sweet Thursday' Don't know what it is called so I am going to call it "Oreo Dream"

(Later tonight) I am going to post another recipe I fixed for dinner tonight. My husband actually commented on it and liked it. It's been a while since that has happened....he either A) really liked it....or B) He's hoping to get lucky tonight.
Here's the sweet recipe first....

Oreo Dream

1st layer: 1 large package crushed Oreos minus 1/3 cup
1 stick butter, melted

Combine and press in 9 X 13 pan

2nd layer: 8 oz. cream cheese
1 cup powder sugar

mix, then fold in 12 oz. Cool Whip

3rd layer: 1 lg Package instant Chocolate pudding
(prepare using chococate milk)

4th layer: 8 oz Cool Whip

5th layer: 1/3 cup crushed Oreos; crumble on top

Refigerate after each layer.

Enjoy!!


Pat's Chicken & Rice

3 Tbsp flour
1/2 tsp salt
1 tsp paprika
a/2 tsp pepper
3-4 boneless chicken breast
1 1/2 Tbsp margarine
1 med green pepper; chopped
1 cup uncooked rice
1 1/2 cup water
2 tsp chicken boullion paste or 2 cubes
1 tsp Accent or seasoned salt
1 can Rotel tomatoes and chili's ( I used regular, use mild for less spicy)
2 Tbsp Parmesan Cheese

Put flour, salt, pepper and paprika in bag and mix. Add chicken and shake until well coated. Brown chicken in margarine on med-high heat. Push chicken to side of pan; place green pepper, rice, water, boullion, and Accent in pan. Mix well with drippings. Place chicken on top of rice mixture. Cover and simmer for 15 minutes. Add tomatoes and sprinkle with parmesan cheese. Cover and simmer 5 - 10 min. more. Serve and enjoy!

Got Zucchini?

Okay, well I'm sure you've guessed what todays recipe will have in it, but let me first catch some of you up on what's been up around here.....

First - My little bunny didn't make it. We did what we could but just couldn't replace mom. (Don't know why I thought I could....I know no one could possibly replace mine!) And in addition to that, a day or so after we got the first one my daughters boyfriend brought another over that was injured. Apparently his dog had gotten to it and it had a tooth puncture wound in it's belly. We cleaned it, and fed him but the wound kept bleeding., After the first one died I knew this other one would never make it so we took it way out back and let it go and let mother nature take her course. I am looking into getting Brit a domestic pet bunny. She has wanted one for a long time, and we live out in the country so I figure what the heck?.....(I wonder who will end up taking care of it???)

My son, Zach, got into an accident the other evening. Firstly....no one was hurt. In his defense, it was not his fault. He is a very good driver and I'm afraid that I may not even had handled the situation as well as he did. He was on his way home from having an early B-day dinner with his friends (his B-day was 8/8....17 yrs old!). He was driving down one of the back dirt roads, almost home, when another car came around the s-turn in the middle of the road with their headlights OFF!! What IDIOTS! This was about 10:30 at night. Zach saw them at the last second and swerved to miss them and did, by only inches, from what I understand from others in the car. But he ended up hitting an embankment which did minimal front end damage but the rear swung around and hit and this apparently bent the axle. So he and his dad have spent the last two days replacing that. But the truck is up and running again at not too large of an expense. Thank goodness!

I spent the better part of last evening dicing more zucchini, peppers, onions, and celery. Made enough for two different relish recipes. Was up till 1 a.m. doing that. Spent today canning then made dinner. Wheww....what a day. As much as I enjoy it all, it is very tiring.

So, for those of you over-run with zucchini....this is a great recipe idea. Lasagna a' la Zucchini. It was actually very good. On a 4 fork scale I would give it 3 forks. It takes a really awesome meal for me to give it 4 forks! But this was good and well worth trying. Although it is a meatless dish, no one here even noticed.

Lasagna a'la Zucchini

8 (2-inch-wide) uncooked lasagna noodles

3 medium zucchini, cut into thin slices

1 can (16 oz.) Italian -style sliced stewed tomatoes, drained

1/4 lb. fresh mushrooms, sliced thin

1 small onion, diced

2 cloves garlic, minced

1 tsp dried Italian seasoning

1/4 tsp salt

1/8 tsp black pepper

1 can (6 oz) tomato paste

1 container (16 oz) small curd cottage cheese*

6 eggs, lightly beaten

1/4 c. freshly grated Parmesan cheese

2 c. (8 oz) shredded mozzarella cheese

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1. Preheat oven to 350 degrees

2. Cook lasagna noodles according to package directions until tender but still firm. Drain, set aside.

3. Combine zucchini, tomatoes, mushrooms, onion, garlic, Italian seasoning, salt, and pepper in large skillet. Cook over medium-high heat 5 - 7 minutes or until zucchini is tender. Stir in tomato paste; remove from heat.

4. Combine cottage cheese, eggs and Parmesan cheese in medium bowl, stir until well blended.

5. Place 4 noodles on bottom of greased 13 x 9-inch baking dish. Pour 1/2 of egg mixture evenly over noodles. Cover egg mixture with 1/2 of tomato mixture, sprinkle with 1 1/2 cups mozzarella. Repeat layers with remaining ingredients, ending with 1/2 cup mozzarella.

6. Bake covered 30 minutes. Uncover, bake 10 minutes or until heated through. Let stand 10 minutes before serving.

makes 8 - 10 servings

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*note - I used part-skim ricotta cheese

Sweet Thursday & baby bunny

Sorry this is so late but better late than never! >>>>>>First let me tell you about baby bunny. Again, I had to go into work early this morning and open, so I was running to get out the door and I hear my dogs barking incessantly at something outside. I go out to see what all the commotion is about and they just about have a hole dug under the fence to get at this tiny bunny in the grass. He is terrified lieing there and shaking, so I pick him up put him in a box and rush to work. I wasn't even sure what it was. He is so young he still hasn't opened his eyes. I tried a few times through the day to get some water into his mouth to at least keep him hydrated and later this afternoon I was able to get some kitty formula with a small bottle and tiny nipple. I have tried feeding him but he doesn't want to open his mouth. I am terribly afraid he is not going to make it through the night. Mother nature can be so cruel sometimes.....


Well, onto sweeter thoughts.....CHOCOLATE! This recipe is for my son's absolute favorite cake. I call it "Death by Chocolate" but it is Oh So Good!!

*and following last weeks theme, a little raspberry topping probably wouldn't hurt.....what'd ya think? ;)

Chocolate-Chocolate Cake

1 pkg. (8 oz.) Philadelphia Brand Cream Cheese, softened

1 cup sour cream

1/2 cup coffee-flavored liqueur or water

2 eggs

1 pkg (2-layer size) chocolate cake mix

1 pkg. (4 serving size) Jello Chocolate flavor Instant Pudding and Pie Filling

1 cup Semi-Sweet real chocolate chips

Mix cream cheese, sour cream, liqueur and eggs with electric mixer on medium speed until well blended. Add cake mix and pudding mix; beat until well blended. Fold in chips. (Batter will be stiff.)

Pour into greased and floured 12-cup fluted pan. (Bundt pan)

Bake at 325 degrees for 1 hour and 5 min. or until toothpick inserted near center comes out clean. Cool 5 min. Remove from pan. Cool completely on wire rack. Sprinkle with powdered sugar before serving. Garnish, if desired. Makes 10-12 servings

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Well, it's already late. I was going to try and get to bed early (by 11p.m.) but as usual it didn't happen. 5 hours a night is just not hacking it! Spent much of the afternoon playing with my new cell phone. Old one finally died on me. Thank goodness I had a $150 credit to use towards a new one and on top of that I got a reburbished one (still new just returned) for 1/2 cost so I got a sweet deal on a sweet phone....2 more sweets!.....it really is a 'sweet' Thursday.

Menu change....

Shortly before starting dinner last night I came across a recipe that I had been meaning to try so I had a last minute change of the menu. All of the veggie's I either had in our garden or neighbors so they were fresh. The rice dish was very good but not sure that it was complimentary to the chicken dish. Oh well, I cooked it, if you don't like it you don't have to eat it. Don't mess with the cook! I even got a picture of it before we ate. Didn't have any fresh parsley to decorate the plate though....sorry.

Cumin-Crusted Chicken with Gazpacho Salsa

½ c chopped tomato
¼ c chopped cucumber
¼ c chopped green bell pepper
2 Tbsp chopped red onion
½ tsp chopped, seeded jalapeno pepper
1 Tbsp ground cumin
1 tsp pepper
¼ tsp salt
4 skinned, boned chicken breast halves
1 Tbsp red wine vinegar
parsley sprigs (optional)

Combine first 5 ingredients in a bowl; set aside

Combine cumin, pepper, and salt; rub chicken with cumin mixture. Place a large, heavy skillet over medium-high heat until hot. Add chicken and cook 6 min. on each side3 or until done. Remove from skillet, reserving drippings in skillet; set chicken aside, and keep warm.

Add vinegar to skillet and cook 2 min., stirring constantly. Pour over tomato mixture and toss well. Serve with chicken. Garnish with parsley, if desired.

Creamy Rice with Lemon, Herbs, and Parmesan

4 quarts water
2 c Arborio rice or medium-grain rice
1 c chopped onion

½ c chopped fresh parsley
6 Tbsp (3/4 stick) butter, cut into small pieces, room temperature
¼ c chopped fresh basil
1 Tbsp fresh lemon juice
1 tsp grated lemon peel
1 c (packed) plus 2 Tbsp grated Parmesan cheese (about 3 ounces)
Fresh basil sprigs (optional)

Bring water to boil in large pot over high heat. Add rice and onion. Boil until rice is just tender, about 16 min. Drain, reserving ½ c liquid.

Mix parsley, butter, basil, lemon juice, and lemon peel in large bowl. Add hot rice mixture; stir to melt butter. Add reserved ½ c cooking liquid and 1 cup cheese; stir. Season with salt and pepper. Sprinkle with 2 Tbsp cheese. Garnish with basil sprigs and serve.

Bon Appetit!!

Sweet Thursday

Why so sweet? Well, it's almost Friday and I'm going to try and make Thursdays my dessert recipe day. First let me catch up from the last couple of days.....

Tues- My day off of the week. Boys had ortho appt.'s in the morning. Zach only has one more appt in Feb for his retainer check and he'll be done. Yay! Now just have to get Aubrey out of his.... Got to go for my walk. Weather has been hot but I'm lovin' it!

Wed- Golfed in the morning. Got par on 3 holes, bogied one, dbl bogie another and we just won't discuss the other 3 holes, but I only 1 putted 5 holes! Got a whole grocery bag of greenbeans from neighbor so had to clean, blanch, and vacuum seal and freeze those. Gotta love those fresh veggies!

Ok, now to today....went into work early, opened for the boss (he is making a habit of this). Slow day on the course so got a bunch of piddly things done in the clubhouse. ie: washed golf balls...rolled silverware.....boring day. Taking oldest son out to dinner for Chinese. A special mom/son time. So that's about it with me, how 'bout you?

Now onto what your probably here for (definitely not to read about my boring life). ~~~~~~~~~~

Todays treat is~~~~~~Cheesecake!~~~~~~~~~~this is a truly awsome recipe but extemely rich. Add fresh raspberry topping and it rocks! ;)

3 lb's cream cheese
1/2 tsp vanilla
1/4 tsp salt
2 c sugar
5 whole eggs & 3 egg yolks

1 1/4 c Graham Cracker Crumbs
3 Tbsp sugar
1/3 c butter or marg. melted

Make crust -
Combine crumbs and sugar in medium-sized bowl. Stir in melted butter or marg. until thouroughly blended. Pack firmly into a spingform pan. Cover bottom and partially up sides. Chill for one hour before filling or bake in 350 degree oven for 8 min, cool, chill, and fill.

filling-
cream the creamcheese then add sugar, vanilla and salt. Add eggs, one at a time. Rub sides of pan with veg. oil. Pour in filling (do not scrape). Bake at 350 for 45 min or till set. When done use a hot wet knife to loosen then allow to set for 1 hour. Freeze for 24 hours.

I know this sounds like a lot of trouble but trust me....it is well worth it! Be sure to slice thin and enjoy!!

Open again!

Okay, the Caffeine Pit Stop is open once again....back by request. A new element to this Blog is going to be recipe sharing. You may at any time try any of the recipes posted but in return I ask that you post one of your favorites to share. This is NOT a requirement, but it would make things more interesting and fun. I will also, for the benefit of friends and family, comment on things going on in my life to keep them updated......ok, here we go.......

how's this for a starter?.....I just rode my daughters friends dirtbike! Ha! Don't try and tell me I'm too old!! I also got up on one ski a couple weeks ago and water skiied! Your only as old as you let yourself believe....and boy have I got myself fooled!

Okay, the first recipe to start this off is going to be a family favorite. Let me give you a little history on this......a Verlander Thanksgiving would not be the same without this served, it is a family tradition (more than that....it is a MUST!!) I can remember as a child, in a family of 8 kids, we would count each others to make sure that no one else got more than we did! Looking back it's pretty amusing but back then we took it very seriously! I have served this to many people who don't like spinach, but they love these! I hope you enjoy them just as much......

Spinach Balls

2 pkg frozen chopped spinach, thawed and drained well
3 c. Pepperidge Farms Herb flavored stuffing
1 onion, diced
6 eggs, beaten
¾ c. butter, melted
½ c. Parmesan cheese
1 Tbsp pepper (or to taste, I use 1/1/2 tsp so it is not too spicy for kids)
1 ½ tsp garlic salt
½ tsp thyme
Combine all ingredients. Roll into walnut sized balls and place on greased cookie sheet. Bake at 325 degrees for 8-10 min. (until slightly brown on bottom). Enjoy!

If you try them please feel free to comment. Good or bad!

And welcome to my Blog!!