Well, just made a huge batch of yummy salsa. Everyone needs to try this. It was so simple. You can buy the seasoning packages called Mrs. Wages and just add cilantro, onion, garlic and your tomatoes. I even added a couple jalapenos. You put it in a large pan and cook it down and then put in your jars and give them a hot bath. The fantastic thing is that the instructions are on the package. I used the following:

20 lbs. tomatoes

3 bunches of cilantro

2 large red onions

2 jalapenos

3 cups white vinegar

1 clove garlic

I ended up with 12 pints and 6 quarts of salsa. I have included some cool pictures.

Roasting Chicken

I recently found that I love roasting chicken...this is soooo easy and makes such a yummy treat. I have done whole chickens, bone in chicken breast, chicken thighs. They are all fantastic. It is very versatile as to what herbs you use and what pieces of chicken you use. Below are just the basics that I started with and then you can build from there. You will see pictures before going into the oven and after the yummy roasting...

Take whatever pieces of chicken that you want. I will suggest a variation.

6 thighs

4 bone in skin on breasts

4 legs

Place on a large roasting pan.

Your marinade, so to speak, is the following:

1/2 cup olive oil

2 tsp salt

1/2 tsp ground pepper

3 garlic cloves, minced

4 tsp chopped sage

3 tsp chopped thyme

A twitter friend suggested adding some capers to the mix and it will make it very good. We all need to try.

Mix all of these ingredients together in a bowl and rub all over the skin of the chicken. Make sure that you get the oil and herbs all over the chicken on both sides and rub it in nicely. Place into a 375 degree oven and roast for about 1 1/2 hours. Let cool for about 1/2 hour and then the chicken will fall nicely off the bone. I put the breast meat in chicken salad. You can put all of the meat in quiches, soups, wraps with veggies...there are so many things that can be done with this. It is very good just on nice mixed green salad. If you roast a whole chicken it takes about 1 1/2 to 2 hours to make sure it is done, depending on the size. Happy Roasting.

Yummy Pear, Gorgonzola and Walnut Salad with Champagne Vinaigrette

This salad was referred by a friend @Vinoluci and I made it for a recent event Tablescapes 2010 for Arts Illiana in Terre Haute at the Ohio Building. This salad turned out fantastic and everyone seemed to love it. You can make the dressing a little sweeter if you want by adding a little more sugar. You can also use whatever kind of champagne you want, I used a sweeter rose prosecco.

The Salad......

Mixed salad greens, I like red leaf lettuce, romaine and baby spring mix

Gorgonzola cheese, crumbled

Pears, sliced and treated with lemon juice

Walnuts (you can also do candied walnuts)

Red onion slices or you can use sweet yellow onions

Vinaigrette dressing.....

1 cup olive oil

1/2 cup champagne

1/4 cup champagne vinegar

1 Tbsp sugar

salt and pepper

I didn't assemble the salad until I was ready to serve and then I had the salad and just dressed with enough dressing to your taste. This makes quite a bit of dressing, so you can make and just do as much aslad as you want.

Branching out a bit....

We have been asked quite a few times over the last few years if we do any cooking classes. We always just say that we've thought about it, but really haven't gotten much farther than that. With a new restaurant and a catering business that is quickly growing we weren't sure we could do it. Well, we have decided that we have had enough requests that we would like to branch out and do a little teaching. I have had quite a few suggestions as to what kind of classes and curriculum we should have. Some say casseroles, salads, baking and sauces. Others say how to prepare meat and then make a few sides for a nice put together meal. Well, I would like to have some suggestions from everyone out there. What do you all think? I would like to get a cookbook for them to follow so they have something to take away with them. I love suggestions and I can even take constructive critisism if necessary, so bring it on everyone. I want to give my students the best that I can.

Best Most Wonderful Pumpkin Muffins Ever!!!

I think these have to be the best pumpkin muffins I have ever eaten. They are moist and have the most delicious streusel topping.....mmmmm

Pumpkin Muffins

1 cup brown sugar
1/3 cup butter crisco
1 cup canned pumpkin
1/4 cup milk
2 cups flour
2 eggs
2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/2 tsp cloves
1/2 tsp cinnamon

Cream brown sugar and crisco. Beat in eggs. Add canned pumpkin and milk. Mix. In a separate bowl, mix flour, baking powder, salt, baking soda, cloves and cinnamon. Add flour mixture to pumpkin mixture. Mix well. Apply streusel to tops of muffins. Bake at 350 for approximately 30-35 minutes. (For Jumbo Muffins)

Streusel:
1/3 cup brown sugar
3 Tbsp flour
1 Tbsp melted butter
Mix well and put on top of muffins before baking.

This recipe makes 6 jumbo muffins or 12 standard size. Double to make 12 jumbo or 24 standard. I usually always double and I always make standard size. I also do not use muffin liners, I grease my muffin tins with crisco.

Delicious Caramel Dreaminess

Found this bar recipe a few months ago and can't stop making it, better yet, I can't stop eating it. They are just dreamy!

Caramel Pecan Bars

2 cups butter, cubed
4 1/2 cups packed brown sugar
4 eggs
4 tsp vanilla extract
3 cups flour
4 tsp baking powder
4 cups chopped pecans
In a large saucepan, heat butter and brown sugar over medium heat until butter and brown sugar are dissolved. In a small mixing bowl beat the eggs, vanilla and butter mixture. Combine flour and baking powder; gradually add to the butter mixture and mix well. Stir in pecans.
Spread into a greased and parchment lined 9x13 inch baking pan. Bake at 350 for 20-25 minutes or until a toothpick inserted near center comes out with moist crumbs and edges are crisp. Cool on wire rack. Dust with powdered sugar if desired and cut into bars.

These S'mores will leave you wanting more and more...

I was looking through a magazine and was trying to find something that would be different for the dessert case at the restaurant. My clients love things that are gooey and chocolately and totally yummmm! Well, I must say that this bar fits the bill plus more. They are very easy to make and will go so quick you won't know what happened.

S'mores Bar Cookies

1 stick of soft butter

3/4 cup sugar

1 egg

1 tsp vanilla extract

1 1/3 cups flour

3/4 cup graham cracker crumbs

1 tsp baking powder

1/4 tsp salt

5 Hershey Milk Chocolate Bars (1.55 oz. each) broken into pieces

3 cups miniature marshmallows

Heat oven to 350 degrees. Grease an 8 inch square baking pan (or double the recipe and do a 9x13 like I did) and then line with parchment paper. Beat butter and sugar in large bowl until well blended. Add egg and vanilla; beat well. Stir together flour, graham cracker crumbs, baking powder and salt; add to butter mixture, beating until blended. Press half of dough into prepared pan. Bake 15 minutes. Sprinkle chocolate bar sections, marshmallows and bits of remaining dough over baked layer. Bake 10-15 minutes or just until lightly browned. Cool completely in pan on wire rack. Then cut into bars.





These are fantastic!!!!

Super Apple Brownies...almost addiction

Hey everyone, if you know me you know that I am completely addicted to chocolate! No questions about it, I love it and must have it for everyone to survive. Yes, I said for everyone to survive. I know I may look like quite the sweetheart, but I can get quite violent when there is a lack of chocolate around. Well, these brownies aren't chocolate, but they are really quite delicious. Many people that come in the Cafe can't have chocolate so this is one of the recipes that we use to help them out a bit...the poor souls.

1 cup soft butter
2 cups sugar
2 eggs
6 medium apples, chopped
1 cup chopped walnuts, or nut of your choice
2 cups flour
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon

Preheat oven to 350 degrees. Greas a 9x13 inch pan and I line it with parchment and then spray that. In a large bowl, beat butter, sugar and egg until fluffy. Fold in the apples and walnuts. In a separate bowl, sift flour, salt, baking powder, baking soda and cinnamon. Mix the two mixtures together just until blended. Spread the batter evenly in the prepared dish. Bake 35 minutes in a preheated oven or until a toothpick inserted near the center comes out clean. Sprinkle liberaly with cinnamon and sugar while hot.

I'm Back.....

Hey everyone, I know it's been a long time since I've posted any yummies, but the holidays wore me down.....I have some here that I think you all will love to try.

Sweet Onion Dip

2 cups sweet onions, finely chopped
2 cups real mayo
2 cups grated swiss
Mix ingredients together and pour into an 8x8 inch baking dish. Bake at 350 degrees for 30 minutes or until golden. Serve with a variety of crackers. Very yummy.


Another very yummy treat that I came across is this salad. It is very versatile as you can leave out certain ingredients if you need and it still is fantastic.


Caramel Apple Salad

2 pkgs. instant butterscotch pudding mix (small boxes)
16 oz. Cool Whip
1 cup mini marshmallows
8 cups chopped apple, with peel (I used granny smith and galas) you can use
whatever kind you like
1 cup chopped nuts
1 large Snickers bar, chopped
Combine all of the ingredients and store the salad in the refrigerator. This salad is so good. It is almost like a dessert!

Hope everyone enjoys these yummies, I promise to keep posting and you all let me know what you think.

Feta Salad

Since opening the restaurant I have found that there are many people who don't like to eat meat. I have tried to understand this, but with no avail. I have to admit I love my beef and piggy. This is one of the salads that we have at the restaurant.

Red and Green leaf lettuce, shredded

Chopped cucumber, I use english cucumber

Chopped black olives

Sliced red onion

Chopped tomato

Crumbled Feta cheese

You can use any kind of dressing that you like. Balsamic vinaigrette is a good choice.

Oriental Veggie Salad

Oriental Veggie Salad

I love this salad because it is so versatile. I use veggies that are in season and have the most flavor. Sometimes I just throw together what we have at the restaurant and we might have a new salad each day with the same basic concept. Here is the basics and you use your imagination to create a salad that would be tasty to your tummy. Here goes:

3 cups sugar snap peas
2 English cucumbers, cut into quarters longwise and diced
3 cups baby bella mushrooms
1 cup thinly sliced red onion
1 green pepper thinly sliced
1 red pepper thinly sliced
1 orange pepper thinly sliced
3 cups diced tomatoes
1 cup broccoli, cut into tiny florets

Dressing:

1 cup Hoisin Sauce
1/3 cup Rice Vinegar
1 Tbsp Sesame oil
1/4 cup Extra Virgin Olive Oil
3 tsp sugar
Salt and Pepper to taste

Cut and prep all of your veggies and place into a large bowl. Put all dressing ingredients in a bowl and whisk until thoroughly combined. Pour over veggies and mix well. Place in the refrigerator for a few hours until serving so that flavors can meld with the veggies. Don't forget to use your imagination and try this will different veggies. Good luck and happy eating.

I Dream of Cheesecakes

You know, when I started catering back in 2004 I had not one clue how to make a cheesecake. Well, I decided that was one of the first things I better learn how to make and make well. I found a recipe online and adapted some of the flavors a bit and it is now my base cheesecake. This is such a simple recipe and turns out very pretty if you "baby it" a little.

3 8 oz. bricks of cream cheese, soft
1 can of sweetened condensed milk
1 bag of white chocolate chips, melted and smooth
4 eggs, added one at a time
1 tsp extract or oil

I make a variety of crusts, oreo, crumbled scone, graham, butter cookies. Use your imagination. I just add a bit of sugar and a little bit of melted butter and mix together and press into the bottom of my springform pan. Take vegetable spray and spray around the inside of the ring of the pan and then cut strips of parchment paper and put inside to make a ring to prevent sticking. Preheat the oven to 300.

Start making the cheesecake by adding the cream cheese to your mixer and mixing until smooth. Then you add the condensed milk, white chocolate and the eggs, one at a time. Then you need to decide what kind of cheesecake you are doing. I say we do a reeces cup cheesecake. So, you want to add a chocolate extract or a peanut butter or even a good vanilla will work. Then, take and cut up about 1 1/2 cups of reece cups into small chunks and mix into the batter. Pour into the prepared pan. Jiggle the pan a bit to make sure the cake is settled and take your spatula and smooth out the top. Place in the preheated oven and bake for 50-55 minutes. Just until is set in the center. Then turn off the oven and open the door a crack and leave for about 1 hour. Then move on into the freezer or refrigerator. Let set for at least 8 to 10 hours. If you froze your cake, let thaw a bit and then take off the ring and the parchment and slice into 12-16 slices. You can garnish with more chopped reece cups and drizzle with chocolate and melted peanut butter. Use your imagination. The options are endless.

Honeycomb Candy

Oh my gosh. I have been wanting to make this candy for ages. I looked for the recipe, but really didn't know what it was called, but I knew what it looked and tasted like. Well, my friend Bridget at @Bridget_Cooks from Australia sent me this recipe. Yummy and it is so easy. Just don't plan on being able to eat just one piece, unless you break it in very, very large pieces.. So here goes,

1 cup sugar

1 cup Dark Corn Syrup

1 Tbsp Vinegar

1 Tbsp Baking Soda

Prepare a 9x13 inch pan by lining with foil and spraying with vegetable spray. In a large heavy saucepan add the sugar, corn syrup and vinegar. Make sure that your pan is large enough because when you add the baking soda it will expand. Put the pan with the sugar, syrup and vinegar on the stovetop and stir until the sugar is dissolved. Bring to a boil and boil without stirring until thermometer registers 300 degrees (hard crack stage). Take off of the heat at add in the baking soda and stir in. Quickly pour into prepared pan to stop cooking and to avoid burning. Allow to cool and set. Lift out and break into pieces.

Thank you Bridget.

Oriental Chicken Wrap

Well, today was an awesome day. I have a ton of gray hair and I feel like I have run a marathon, but it was awesome nonetheless. At the restaurant I made Oriental Chicken Wraps and they were so easy and very tasty. So here goes.....

Boil 4 boneless skinless chicken breasts, drain, cool and shred

In a large bowl add,
3 cups matchstick carrots
5 cups shredded napa cabbage
2 red peppers cut into matchsticks
2 yellow peppers cut into matchsticks
2 orange peppers cut into matchsticks
2 cups of mushrooms diced up
1/2 red onion very thinly sliced and separated into rings
1/2 tsp salt
1/4 tsp fresh ground black pepper

For the Dressing:
1/4 cup Hoisin Sauce
2 Tbsp Sesame Oil
3 garlic cloves minced
3/4 cup good olive oil
2 cups Marzetti's Oriental Sesame dressing

Whisk ingredients together and pour over the veggies in the bowl and mix well, then add the chicken, mixing well. Keep refrigerated until ready to use. I use 10" tortilla wraps and put about 3/4 cup mix in the center and roll up. You can use some of the dressing on the side if you want for a little extra yummmy value.

This will make about 15 wraps. You could also serve this hot if you wish, we just like it cold at the restaurant.

Happy Wrapping... :0)

It's Simply Decadent: Coconut Pecan Icing

Thanks to Barbara, here is another recipe link...

http://www.vinolucistyle.com/2009/09/german-chocolate-cake

Ooey Gooey Cinnamon Rolls

I am in charge of making cinnamon rolls for a large group of ladies in September and I will be using the Bread Bakers Apprentice Recipe so, for all of you out there that love cinnamon rolls i will be working on them this week, to perfect my skill of course. I will make sure and take lots of pics for you to enjoy, less calories that way.

White Chocolate Addiction

Here is another adaptable recipe. Really the only thing that you need is 2 bags white chocolate chips and 2 tablespoons real butter. Everything else is based on what your tastes are. Be careful..there is a warning attached....If you sit down with the whole bowl of this mix you will eat it all....Now I am speaking from experience here, my hips are warning you to beware. So, here are some of the things that customers and family have enjoyed in the past.

First you take the 2 bags of white chocolate chip and the 2 tablespoons of butter and melt slowly in the microwave or in the top of a double boiler. In a large bowl put:

mini m&m's
pretzels
salted peanuts
rice chex
honey nut cherrios
candy corn
peanut m&m's
You want about 12-15 cups of yummies. Pour your melted chocolate mixture over the top and stir until all of the yummies are coated. When fully coated spread out on parchment lined cookie sheets until dry. Then you can break into pieces and bag up for friends, or like I said, eat it yourself. Enjoy making different variations. Fruit loops makes a really pretty one for kids parties also.

Yummy Bars

At the restaurant we are always looking for new dessert recipes to wow the customers. I do improvise many times as I am sure most of you do, but sometimes you just get in a rut when in a hurry. Here is a great recipe that will be so adaptable to what you have on hand and is a great way to change things up. I never use exact ingredients so you will always have a new treat.

You will need:

1 box graham cracker crumbs
1/2 stick butter
1/4 cup sugar

Melt the butter and then add in the crumbs and sugar. Pat this into a 9x13 inch pan. Bake at 350 for about 10 minutes. This will smell yummy while baking. The next items you will need:

1 can sweetened condensed milk
chocolate chips (about 1 bag)
coconut
nuts
cranberries
any dried fruit

Put your chips of choice over the crust then top with a few other items you have and then drizzle all with your can of sweetened condensed milk. Bake at 350 for about 15 minutes.

To make your cutting and plating a lot easier I like to line my pan with a long strip of parchment that overlaps on the 9" sides so you can lift out your yummy creations. Sometimes these are called 7 layer bars, but you use your imagination and the possibilities are endless.

Coconut Pecan Icing

A few weeks ago I was craving a german chocolate cake with the yummy coconut pecan icing. Well I was in the "creating" mood and decided I would make my own icing. I could eat this icing with a spoon right out of the bowl, again I have done this but I don't recommend. I think that each spoonful went right to my hips...not good.

1/3 cup sugar
1/3 cup heavy cream
3 Tbsp butter
1 egg, beaten
1/2 cup flaked coconut
1/3 cup chopped pecans
1/2 tsp vanilla

Stir together the first 4 ingredients in a 2 quart saucepan. Cook over medium heat for about 10 minutes, stirring constantly, until the mixture is thick and just starts to boil. Stir in remaining ingredients and cool to room temperature. Use to ice cake, sugar cookies or serve warm over ice cream...Very yummy.

Cheesy Delight

Well, I actually have time to post something. The last week flew by with catering, kids starting school and just life in general. I wanted to post something that was on the savory side, so we have Cheesy Artichoke Dip. I make this dip frequently for parties and it is so good. You could even eat it as a cold dip if you wish. I say that because one day out of desperation for a snack I did and it was pretty good I must say.

1 can drained artichoke hears, chopped (14 oz.)
1 cup mayonnaise
1 cup shredded mozzarella
1 cup grated parmesan, divided
1 Tbsp chopped onion
1 Tbsp minced fresh parsley
1/4 tsp garlic salt

In a bowl, combine artichoke hearts, mayo, mozzarella, 1/2 cup parmesan, onion, parsley and garlic salt. Spoon into an ungreased 1 quart baking dish. Top with remaining parmesan cheese. Bake, uncovered, for 20 minutes at 350.

I have even added 1/2 cup canned or frozen spinach. Just make sure that it is drained really well or it makes it watery. I serve this with a variety of dipping items. Crackers, tortilla chips, bagel chips or crusty bread.