Fresh out of the oven is the way I love these. Though they are really good at room temperature, but the best news is that you can serve them at any meal. Yes, even dessert. Continue reading
Monthly Archives: December 2014
Breaded Chicken Cutlets
My grandchildren love these cutlets. When I serve these I hear from them, “This is my favorite.” Not only do they love it so does everyone else. They turn out nice and crispy, so when you bite into them there’s a crunch. I know you will like them. Continue reading
Ham and Bean Soup
Fall and winter are the best times of the year to eat soups. I started making them in September, usually twice a week. It is the easiest thing to make. Anyone who says they can’t cook will be able to make soup. Trust me.! Continue reading
Creamy Macaroni And Cheese
This is so yummy. I was at a loss in deciding what to make for my grandchildren after school today. They both like pasta so that wasn’t such a hard decision. Though one doesn’t really like tomato sauce, so I came up with this recipe long ago. Even I love this but then again I could eat pasta 3 times a day and then some. You can put any kind of meat into this Mac and Cheese or none at all. I used the meatballs because I bought them and had them in the freezer. It was just quick and easy. Sssssooo here is my recipe.
Into a pan melt and brown about 4-5 tablespoons of butter.
Next add about 1/2 to 3/4 cup of flour. Stir really well. It will start to clump together.
Then add 1 box of ready made chicken broth 900 ml. and some water if you like. About 1 cup. Continue to whisk until all the flour and butter have dissolved completely and start to thicken.
Next take 1/2 of a 500 ml container of sour cream, give it a bit of a whisk,
And add it to the soup mixture, stirring constantly until it is dissolved. Add the number of meatballs you like, or chicken pieces, whatever you prefer, stir, lower your heat and partially cover your pot. Gently simmer for 20 to 30 minutes, remembering to stir.
Add 2 cups of shredded cheddar cheese, or any cheese your like. Stir until melted.
After cooking a 500 ml package of pasta, add it to your creamy sauce. Stir well.
Place the mixture into a covered casserole dish, bake at 350 degrees for 1 hour. Test to see if it is ready. I usually take a little spoonful from the middle.
RECIPE
INGREDIENTS
500 ml Of Cooked Pasta
4-5 tablespoons Of Melted Butter, Browned
1/2 cup Flour
1- 900 ml Container Of Chicken Soup
250 ml Sour Cream
2 cups Shredded Cheese Of Your Choice, Or More If You Like
Water, From Pasta Optional
PREPARATION INSTRUCTIONS
Cook pasta, drain and set aside. Melt and brown butter. Stir in your flour and soup and continue stirring until it has thickened and is completely lump free . Add your sour cream making sure you have totally combined it with the soup so you don’t don’t have any lumps. Add in your choice of cooked meat, simmer partially covered for 30 minutes. Next add your shredded cheese stirring until it has melted then add your pasta. When you have coated your pasta with the sauce, pour into a casserole dish and bake approximately 1 hour at 350 degrees. Do a small taste test it see if it has completely heated through.
Enjoy!
Piroghy (Peroghy)
This is a dish I have been eating ever since I can remember. Both my mother and my two grandmothers made it from scratch. None of this stuff from the stores that you could use to play ball with because they are so rubbery and thick. Continue reading
Shortbread Cookies
In the middle of my cookie tray are my shortbread. This is another recipe I have not made in years and years but I thought my grandchildren would like them. Continue reading
Italian Pizzelles
Do you see the pizzelles underneath the other cookies? These cookies are really good and they fit into any occasion. I have been making them for more years then I care to remember. Along the way I learned very quickly to make a double recipe. They take only a little longer to make but it is worth it. You see these cookies never last because everyone will eat them as soon as they are made. At first I tried putting them in the freezer so they would last a little longer. Didn’t work. Guess what, they taste just as good frozen! I finally gave up and just made a double batch.
Now, you do need pizzelle maker. Just go to your local supermarket or Italian specialty store. You will find one. They are not that expensive because they last for years and then you can pass it down to the kids. Trust me it is worth it.
My recipe came with the machine. Yet, when my friend purchased one, hers did not contain the recipe, so she just used mine. Here it is. Remember I DOUBLED mine.
Beat 3 eggs and 3/4 cup sugar together.
Add your 1/2 cup melted butter.
Next add 1- 3/4 cup flour and 2 teaspoons baking powder to the egg mixture. Mix until well combined.
The batter will be stiff.
Set up your work station. Your pizzelle maker, the batter and a glass of water with either a small spoon or I like to use a small ice cream scoop. The water is for dipping your scoop. It will become sticky.
I spray my machine with oil, or your could coat it with olive oil by hand.
Drop a small scoop of batter onto each side of the machine and slowly close the lid.
I just purchased a new scoop, so I’m off centre a bit. Trying to get use to it.
Once you put down the lid it only takes about 10 – 15 seconds to bake. Just unlock your handle and slowly lift the lid. If it looks slightly golden, it’s done. Sometimes I like them just white.
Using a knife with a rounded edge, as not to scratch your machine, gently lift the cookie and….
Place on a surface one at a time until cooled.
Then stack them. It is really that simple. When completely cooled, place into bags and freeze. They are great to keep on hand in the freezer until you need them. They also defrost quickly.
How nice they look on a tray. Not for long!
Enjoy!
RECIPE
INGREDIENTS
3 Eggs
2 Teaspoons Baking Powder
1 Teaspoon Vanilla Extract
1- 3/4 cups Flour
1/2 cup Butter
3/4 cup Sugar
PREPARATION
Spray your pizzelle machine with oil. Set aside. Beat eggs and sugar. Melt and cool butter then add to your eggs along with your vanilla gently beating. Next add your flour, baking powder and mix until well combined. Batter will be stiff. Heat your pizzelle machine and drop the batter by the scoop onto the machine. Gently close and lock the lid. Count to about 10 or 15, gently lift the lid. If you have the colour you like then they are done. I like them on the lighter side. With a rounded knife, lift one edge and place cookie onto a flat surface to cool. Repeat with remaining batter.
Have fun making these.
