Fiction and Recipes

So I love to read, and not just cookbooks and recipes on the net!  I tend to find books to read that combine things I love.  More often than not, these books have recipes in them.  At my local library I discovered author Joannne Fluke.  Her books have a central character that owns a little cookie bakery and also seems to keep solving murder mysteries!  The best part for me is that as Hannah makes different recipes in the story, the author includes the recipes in the books.  I just read the Apple Turnover Murder and can't wait to make several of the recipes.  I broke down and bought this one and read it in one day.  (which is why I almost never buy books..I am a very fast reader)
I just checked Joanne's webpage and she is compiling all of the recipes from the book into a cookbook...so I guess I will have to buy that for sure!

Lots of Chocolate Pie Recipes

I saw this link and had to pass it on.  I love, love, love chocolate pie and here is a great list of recipes.
Let me know if you make one and how it came out!

http://www.womansday.com/Articles/Food/Recipes/12-Decadent-Chocolate-Pie-Recipes.html

Comfort Food for the Frozen Tundra!

Living here in the Cincinnati area gives me a unique perspective on Winter. I grew up in Northern Ohio (Canton and Toledo) and weather that just shuts this area down wouldn't cause someone in those towns to blink twice.
Yesterday we got about 5 inches of snow and everything closed down, and I am ashamed to say after living here almost 20 years I have become one of them! No school for my son and no work for me on Thursday. This morning I woke up to continued flurries and school canceled again, called my work and only have 2 clients so I am not going in... I have become a weather wimp.
So as I sit here sipping my coffee I am thinking of what to make for dinner, I want comfort food! Food that makes you warm and cozy and reminds you of when you were a kid. I've considered Pancakes and Bacon for dinner (love to make breakfast for dinner). But I have 2 pounds of extra lean ground beef that needs to be used up so I think I will make my version of 9 Layer Dip.
This recipe evolved from my love of TGIFriday's Nine Layer Dip (do they even have it anymore?) I used to order it for my dinner! I created my own version and left out stuff that not everyone enjoys (I put it on the side) So here is my recipe:

LYNN'S LAYERED TACO DIP

1 lb lean ground beef
1 pkg taco seasoning
1 can refried beans (I like to use the fat free ones)
1 can black beans
1 jar chunky salsa (your favorite will work)
1 can sliced black olives
sour cream
shredded cheese

(guacamole is good on this too and if you want more of a taco salad add lettuce on your plate before eating)

Brown the ground beef and add taco seasoning per package instructions.  Spray a casserole or baking dish with a non stick spray.  Spread the refried beans in the bottom of the pan.  Add the seasoned and browned ground beef.  Next layer the black beans (sometimes I add corn too), salsa, black olives and top with shredded cheese.  Bake at 400 degrees until cheese is bubbly.  Serve with chips, more salsa and taco sauce, sour cream and anything else you like on your tacos!  Yummy.

As with any recipe, add or subtract what you like or don't like.  Always try to use what you have in the pantry first.

My next recipe is for an easy pie.  I am sure this came from a Pillsbury recipe book that I picked up by the cash register at my local store.  I have long since lost the book, but I still make what I call a Quickie Pie every so often.  This is also good for breakfast.

Lynns Quick Little Pie

1 pre made pie crust (the kind in the dairy case that is rolled up..not the frozen ones)
   you could make your own pie crust if that is your thing... I just like making it as easy as possible
1 can of your favorite fruit pie filling (I like apple and cherry the best)
Soft cream cheese in the tub - I usually use a cheesecake flavored one (if you don't like cream cheese omit this ingredient)
sugar
cinnamon
butter or butter substitute spray

I use parchment paper on a cookie sheet for baking.  Heat oven to 425 degrees. Unroll the premade pie crust on the parchment paper.  Spread the cream cheese down the center of the crust (about a 2 inch wide strip).  Add the pie filling down the center.  I usually sprinkle some cinnamon on it at this point.  Fold your pie crust over the fillings overlapping the sides (it looks like a roll) with the ends open.  Brush on melted butter or spray with butter substitute and sprinkle with sugar and cinnamon.  Bake for abou 20 -25 min until crust is brown and fruit filling is bubbling.  Let cool for 10 minutes then eat!  You can add ice cream or whipped topping if you like.  This is great when you don't want a whole pie for only a few people.

Stay warm!

Happy New Year!

I look forward to finding new and delicious recipes to tempt you with in 2010.  So will you be saying 2000 - 10 or 20-10?  So far I am hearing a lot of 20-10. 

What to do with that Left Over Turkey!

Just when you were wondering what to do with those turkey leftovers, I found two good recipes to try. The Turkey Tetrazzini is in the oven right now and the soup is on the stove. I made a few adjustments to the original recipes from All Recipes.com. Like always, I say use what you have or like to make it your own.

Turkey Tetrazinni

Ingredients

• 1 (16 ounce) package uncooked spaghetti (I used fettuccini noodles)
• 1/2 cup butter
  
• 1/2 cup all-purpose flour
• 3 cups chicken broth
• 2 cups milk
• 2 cups grated Parmesan cheese ( I used an Italian mix of Parmesan/Romano/Mozzerella)
  
• 4 cups chopped cooked turkey
• I also added a small pkg of frozen peas and carrots
  
  
  

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
   
   
2. Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes or until al dente. Drain, and place in the prepared baking dish.
   
   
3. Melt butter in a medium saucepan over medium heat. Stir in flour. Mix in chicken broth and milk. Cook and stir until the mixture comes to a boil. Stir in about 1 1/3 cups Parmesan cheese, and remove from heat.
   
   
4. Mix chicken broth mixture and turkey with spaghetti. Top with remaining cheese. Bake 1 hour in the preheated oven, until surface is lightly browned.
   
   
   

Nutritional Information

Servings Per Recipe: 8

Amount Per Serving

Calories: 594

• Total Fat: 24.1g
• Cholesterol: 106mg
• Sodium: 964mg
• Total Carbs: 51.9g
• Dietary Fiber: 1.6
• Protein: 40g
  
  
  

=========================================================================
Turkey Wild Rice Soup

Ingredients

• 3 (10.5 ounce) cans condensed chicken broth
• 2 cups water
• 1/2 cup finely chopped green onions
• 1/2 cup uncooked wild rice
• 8 slices bacon
• 1/2 cup margarine
• 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon poultry seasoning
• 1/8 teaspoon ground black pepper
• 2 cups half-and-half cream
• 1 1/2 cups cooked, diced turkey meat
• 2 tablespoons dry sherry

Directions

1. In a large pot over medium heat, combine chicken broth, water, green onions and wild rice. Bring to a boil, then reduce heat and simmer until rice is tender, 35 to 40 minutes.
2. Meanwhile, cook the bacon in a large skillet over medium heat until crisp. Allow to cool and then crumble. Set aside.
3. When rice is tender, melt the margarine in a medium saucepan over medium-low heat. Stir in flour, salt, poultry seasoning and pepper all at once. Cook, stirring, until smooth and bubbly. Stir in half-and-half and cook until thickened, 2 minutes. Stir half-and-half mixture into rice mixture. Stir in bacon, turkey and sherry. Heat through and serve.

Nutritional Information

Turkey Wild Rice Soup

Servings Per Recipe: 9
Amount Per Serving
Calories: 433

• Total Fat: 32.9g
• Cholesterol: 55mg
• Sodium: 1113mg
• Total Carbs: 16.8g
•  Dietary Fiber: 0.8g
• Protein: 17.2g

NOTES:

Ok, they may think this is 9 servings, but it is so good that it would never feed 9 people.  So I added 2 more cans of broth to the soup pot, I made some white rice (yes the boil in bag kind) and added it, and I added some frozen spinach.  I also doubled the turkey.  My husband practically licked his bowl clean...but if you know him this is not that unusual.

French Silk Pie

Thanks to Ruth Madziarczyk, a relative of mine for this recipe.  I love French Silk Pie and I love family recipes.


Cousin Ruth's French Silk Pie

1 baked pie shell
1 c. butter (2 sticks)
1 1/2 c. sugar
2 t vanilla
4 eggs
2 squares unsweetened chocolate (melted)
1/2 pt. whipping cream, whipped
Chocolate shavings from a square of semi-sweet chocolate or any good quality candy

Cream butter and sugar. Add eggs one at a time beating about 4 minutes in between each egg (less if... you're using a Kitchenaid). Blend in chocolate and vanilla. Pour into pie shell and chill about 6 hours.
 

Just before serving top with whipped cream. (I put the whipped cream on with a decorator's bag and big star tip.) Sprinkle with chocolate shavings (I use a vegetable peeler to shave the chocolate.)

 

This recipe contains raw eggs so I thought I would also include a recipe with cooked eggs..

This recipe is from Taste of Home 

French Silk Pie Recipe

 Ingredients:

• 1 sheet refrigerated pie pastry
• 2/3 cup sugar
• 2 eggs
• 2 ounces unsweetened chocolate, melted
• 1 teaspoon vanilla extract
• 1/3 cup butter, softened
• 2/3 cup heavy whipping cream
• 2 teaspoons confectioners' sugar
• Whipped cream and chocolate curls, optional

Directions

• Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges.
• Line shell with a double thickness of heavy-duty foil. Bake at 450° for 4 minutes. Remove foil; bake 2 minutes longer or until crust is golden brown. Cool on a wire rack.
• In a small saucepan, combine sugar and eggs until well blended. Cook over low heat, stirring constantly, until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat. Stir in chocolate and vanilla until smooth. Cool to lukewarm (90°), stirring occasionally.
• In a small bowl, cream butter until light and fluffy. Add cooled chocolate mixture; beat on high speed for 5 minutes or until light and fluffy.
• In another large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold into chocolate mixture.
• Pour into crust. Chill for at least 6 hours before serving. Garnish with whipped cream and chocolate curls if desired. Refrigerate leftovers. Yield: 6 servings.

Nutrition Facts: 1 piece (calculated without whipped cream and chocolate curls) equals 450 calories, 33 g fat (19 g saturated fat), 139 mg cholesterol, 223 mg sodium, 38 g carbohydrate, 1 g fiber, 5 g protein.

 

Sweet Toasted Pecans

I love these!  I started to make them about 10 years ago and I love to munch on them during the holidays.  They are easy to make and delicious.  Buy a few decorative tins and give them as presents.

Servings - 8 

Yield 2 cups

Ingredients

• 1 egg white
• 1 teaspoon ground cinnamon
• 1 cup sugar
• 3/4 teaspoon salt
• 2 tablespoons vanilla extract
  
• 1 pound pecan halves

Directions

1. Preheat oven to 250 degrees F (120 degrees C). Lightly butter a baking sheet.
2. In a bowl, beat the egg white until foamy. Mix in cinnamon, sugar, salt, and vanilla. Mix well. Stir in pecan halves, stirring until well coated. Spread on baking sheet.
3. Bake in preheated oven for 1 hour, stirring every 15 minutes.

Nutritional Information

Amount Per Serving  Calories: 492 | Total Fat: 40.9g | Cholesterol: 0mg