Weekly Menu

I'm headed out to the grocer today, so my menu is ready a day in advance.

I am scheduling around softball practice these days -- one of us heads out the door at 5:15 with Faith several nights a week, so dinner has to be ready early for those who are leaving and stay warm for those who are staying. It's been a while since I've done this, so I'm working out the kinks.

Saturday
First Holy Communion Party -- menu here

Sunday
Brunch: Sausage Gravy and Biscuits
Dinner: Barbecued thighs and drumsticks, Oven Baked Onion Rings, Wedge Salad w/ Blue Cheese Dressing

Monday
Lunch: leftovers
Dinner: Walking Tacos, fresh fruit

Tuesday
Lunch: pancakes
Dinner: Tomato, Basil and Artichoke Pasta, bread, salad

Wednesday
Dinner: Chili potatoes with cheese and scallions, salad

Thursday
Lunch: Scrambled egg and salsa quesadillas
Dinner: Chicken Gryos and Greek Salad

Friday
Lunch: Cheese pizza
Dinner: Meatloaf with Ricotta, steamed green beans, bread

* Tried and true
* New to me

Jamie's Chili

Last week I made a huge pot of chili. I made it to serve over baked potatoes for dinner, but this recipe makes such a huge pot of chili, that now I have two more meals in the freezer. Yeh! I had to leave the house for softball practice before it was done, so I didn't get pics of the meal, but I got a shot of the pot simmering away.

I don't think you can really have too many recipes for chili. Sometimes I make my Mom's chili, or Skyline chili, or even White Chicken Chili, but chili is like soup and you can never get tired of it (at least I can't). This recipe is good because it is really loaded with beans. That's a good thing for me. It also has lots of veggies, so the meat to veggie ratio is higher on the veggie side. That makes it lower in fat and healthier, in my opinion (also easy on the budget for the same reasons). It's Jamie Deen's recipe and I make it almost like the recipe instructs. I use all beef instead of beef and sausage, and I cut back to one cup of celery because "my people" have issues with celery.

PS Serving the chili over baked potatoes or spaghetti stretches it even farther. We've also been known to serve it over a bowl of Fritos, but that's not nearly as healthy or budget-friendly.

Jamie's Chili

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1 lb. ground beef

1 medium onion, diced

1 green bell pepper diced

1 cup chopped celery

2 (28-ounce) cans diced tomatoes

1 (28-ounce) can whole, peeled tomatoes

Ground cumin (I use about 1 t.)

Chili powder (I use about 2 T.)

1 (14 1/2-ounce) can pinto beans, drained and rinsed

1 (14 1/2-ounce) can black beans, drained and rinsed

1 (14 1/2-ounce) can kidney beans, drained and rinsed

1 package chili seasoning mix (I use McCormick's medium hot)

Shredded cheddar, sour cream, chopped green onions, for garnish

In a dutch oven, brown ground beef, drain and set aside.

To the dutch oven, add the onion, green pepper, and celery and saute briefly. Stir in the diced and whole tomatoes (I break these up as I add them). Add cumin and chili powder, to taste, and cook for about 8 minutes or until vegetables are tender. Add the beans, browned meat, and chili seasoning. Partially cover, and let simmer for 4 hours.

Serve with Cheddar cheese, sour cream, and green onions.

Sugar Cookie Bars

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Another dessert for your hips. You can thank me later.

A few weekends ago we had multiple desserts going on at once, and these pretty little Sugar Cookie Bars were one of them. I took a Spring Snow Cake to my friend Joanie's house for dessert to her dinner, but I wasn't sure all the kids would go for it. She has one particularly sweet son who I know prefers a treat with a little less zip than lemon cake. I happen to know that he really enjoys frosted sugar cookies, so when I saw this recipe at the recipegirl I figured I would have a willing taster in the crowd.

These bars were yummy. They are just like a frosted sugar cookie (a lot like the recipe I use, in fact), but ten thousand times easier (maybe just a slight exaggeration, but hey -- no rolling and cutting!). The recipe makes a huge pan, and I sprinkled half with green sugar and half with chick and bunny sprinkles. The kids really enjoyed them, and I admit I ate one for breakfast the next day with a cup of tea. Yum.

Frosted Sugar Cookies
32 cookies

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COOKIES:
1 cup unsalted butter, at room temperature
2 cups granulated sugar
4 large eggs
2 t. vanilla extract
5 cups all-purpose flour
1 t. salt
1/2 t. baking soda

FROSTING:
1/2 cup butter; at room temperature
1/2 cup shortening
1 t. vanilla extract
pinch of salt
4 cups powdered sugar (sift after measuring)
5 T. milk
food coloring, if desired

In a large bowl with an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Mix in vanilla.

In a separate bowl whisk together flour, salt & baking soda. Add to wet mixture and mix just until combined. Spread on a greased, rimmed baking sheet (use a 13 x 18 pan). The dough will be just like cookie dough- heavy & sticky- so it’s best to spray your hands with a little nonstick spray and use them to help mold the dough into the pan.

Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean. Cool completely before frosting.

In a large bowl, beat butter and shortening together until smooth and creamy. Mix in vanilla and salt. Add powdered sugar (1 cup at a time) until combined, then add milk & mix until smooth and spreading consistency. Add a few drops of color, if desired. Spread over cooled cookie, then cut into bars.

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Snickerdoodle Bars

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I made these yummy bars for the second time today. Last Sunday we took them to Grandma and Grandpa's for Sunday Supper and today I took them to church for the First Holy Communion retreat. They are reeeeally yummy, and oh-so easy. The batter was made and in the pan before the oven preheated -- my litmus test for a super easy dessert. And my kids inhaled them, my litmus test for a tasty dessert!

If you like the flavor of a Snickerdoodle cookie, but prefer a softy, these are for you. And even if you like a crisp Snickerdoodle cookie, these will be irresistible.

The recipe came from My Own Sweet Thyme. The first time I made them in a 9 x 13 x 2 and the second time I used a 9 x 13 x 1 -- they both work fine.

Snickerdoodle Bars
Makes about 16 square bars -- more if you cut them smaller

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2 2/3 cups flour
2 t. baking powder
1 t. salt
2 cups packed brown sugar
1 cup butter, at room temperature
2 eggs, at room temperature
1 T. vanilla
2 T. white sugar
2t. ground cinnamon

Preheat oven to 350 degrees. Lightly grease a 9 x 13 inch baking pan.

In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

In a large mixing bowl, beat together the butter, brown sugar, eggs and vanilla until smooth. Add the flour mixture to the egg mixture and beat until well blended.

Spread the batter evenly in the prepared pan.

In a small bowl, combine the white sugar and cinnamon. Sprinkle the mixture evenly over the batter in the baking pan.

Bake for 25 - 30 minutes or until the surface springs back when gently pressed. Remove from oven and let cool slightly on a wire rack. While still warm, cut into squares with a sharp knife (I use a bench knife).


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Taming the Beast

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This year's St. George dragon is, honest to goodness, a twenty minute dragon, not counting shopping and bake time. I simply ran out of time at the end of the day with a deadline in front of me (as evidenced by the sloppy icing and lack of both front paws!). I refused to stress, however, considering the fact that he was made to be slain and eaten with a side of chocolate ice cream!



Charlotte has an excellent tutorial at her place, so if you care to recreate this ferocious beast for a birthday or future St. George day, be sure to check her instructions first.


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Weekly Menu

This coming week is going to be really busy, with First Holy Communion on Saturday, and several softball practices during the week, so I'm planning some simple meals, with little time involved. I'll still make the Artisan bread, however, because it requires so little time.

On Sunday we are having a big meal, however, because college boy requested it and I think he's bringing friends.

Sunday
Dinner: Spicy Shredded Chicken Tacos (homemade shells* -- college boy's favorite part), guacamole, homemade salsa, cabbage, sour cream, Mexican Rice and refritos, Mexican Ice Cream Pie

Monday
Lunch: Cheese pizza
Dinner: BLTs and Wilted Spinach Salad

Tuesday
Lunch: Turkey and Avocado Roll-ups
Dinner: Pancakes, Blueberry sauce, fresh fruit

Wednesday
Dinner: Turkey Cutlets, Couscous, Cumin Roasted Cauliflower, Artisan bread

Thursday
Lunch: Macaroni and Cheese
Dinner: Chicken Gryros and Greek Salad

* Tried and true
* New to me


* I make my shells just like this blogger does. I usually place them on a rack (upside down) in a warm (about 200 degrees F) oven because I make so many and we like to eat together. Mine seems to puff up more than hers did in the picture, but maybe it's my brand of tortilla -- I always use corn.

Grilled Blackened Chicken and Pepper Corn

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Both of these dishes are favorites in my house, but when I made them together recently, I realized they were a perfect pair. The sweet and crunchy you get from the corn (with a hint of spicy from the jalapeno) paired with the hot and spicy from the chicken is an unbeatable summer pair. It's also a quick dish to throw together -- I keep the spices mixed in my spice cabinet, so all I have to do is sprinkle and heat up the grill. Just serve with a loaf of bread and some fresh fruit for a healthy, quick and tasty meal. You can sub out pork chops, steak or even burgers for the chicken for a variety of flavors.

Grilled Blackened Chicken

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1 1/2 T. paprika
1 T. garlic powder
1 T. onion powder
1 T. dried thyme
1 t. black pepper
1 t. cayenne pepper
1 t. basil
1 t. oregano
6 boneless chicken breasts

Mix spices in a resealable container. Sprinkle chicken pieces with seasoning (I usually use a whole recipe for 6 chicken breasts). Grill over a preheated medium hot grill until done.


Peppercorn
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1 T. olive or canola oil
12 oz. bag frozen corn
1 red or orange pepper, diced
1 jalapeno pepper, seeded and minced
6 green onions, diced
1 clove garlic, minced
3/4 t. cumin
salt and pepper to taste
Lime (optional)

Heat large skillet over medium high heat. Heat oil in skillet. Add corn and peppers and cook for about 8 minutes, stirring occasionally, until corn is hot and peppers are tender. Add green onions, garlic and cumin and stir, cooking until corn is cooked through. Salt and pepper to taste. Squeeze a half a lime over corn (if desired) and serve.

Serve over blackened chicken, if desired.

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First Holy Communion Menu

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If you read my other blog, you know I'm preparing for my daughter's First Holy Communion next weekend. We'll have a small party of friends and family over and, as usual when I am planning a party, I have my menu planned, and thought I'd share in case you have a need. They are all recipes I've posted here, because they are favorites, and so you can trust that they are tried and true.

We're having a late lunch, which, with any luck, will last all afternoon. I'll make the Pulled Pork, the Potato Salad, Fruit Dip, and the Mexican Slaw the day before. The day of, I'll make Fruit Kabobs and put the pork into the crock pot to heat while we are at Mass. The good thing about the Potato Salad and the Mexican Slaw is that you can add a little bit of fresh dressing and the taste is just as good as it was the day of. I'll wait and add the bacon to the Potato Salad until just before I serve it.

First Holy Communion Party Menu

Pulled Pork on buns
Bacon and Onion Potato Salad
Mexican Jumping Bean Slaw
Fruit Kabobs and Fruit Dip

Cross-shaped Pound Cake with Buttercream Frosting
White Sprinkle Cupcakes
Pink and white candy in pretty glass bowls -- whatever candy I can find

Iced Tea, Lemonade, Beer and White Sangria


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Berry Berry Pie

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On Sunday, we were invited to go for pizza with Doug's parents, and I offered to bring dessert to enjoy at the house afterward. Doug and his family are big fruit pie fans, so I planned to bring a Strawberry Rhubarb, my husband's personal favorite. I couldn't find rhubarb anywhere, however, so I settled with Strawberry Blueberry, which was a huge hit. My favorite is Blueberry Pie (or maybe it's Cherry, I just can't decide), but I really liked the little bit of tartness from the strawberries. I thought I'd write it down, so I don't forget the combination. The recipe is the standard fruit pie recipe in the Joy of Cooking, found here. You can see from the picture that my pie was very juicy, but the juices thickened perfectly and it cut in perfect slices. Top with vanilla ice cream!

Strawberry Blueberry Pie

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3 cups blueberries (I used frozen)
2 cups diced fresh strawberries
3/4 c. sugar
4 T. quick-cooking tapioca
1 T. fresh lemon juice
1/8 t. salt
3 T. unsalted butter, cut into small bits
double pie crust I use the one here; doubled and the second one cut into strips for lattice in this pie)

Prepare pie pan with bottom crust.

Mix the berries, sugar, thickener, lemon juice and salt (do this gently with your hands to prevent breaking the berries) and let stand for 15 minutes.

Dot the butter over the filling, then cover with a lattice for the top (here's a great tutorial if you've never done it before). Brush with cream, or milk, and sprinkle with sugar, if desired.

Bake the pie at 425 degrees F in the lower third of the oven for 30 minutes. Place a baking sheet under pie and lower oven temp to 350 degrees. Bake until thick juices bubble, about 30 minutes longer.

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Artisan Bread

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I've mentioned in my last few menu posts that I've been using the Artisan Bread in Five Minutes a Day cookbook and I love it.

Truly, if you have not ever made bread at home, and you'd like to, you should use this book. Even if you are an experienced bread-maker, you will find this book to be of great value. I have been making bread for more than 25 years and I never dreamed it could be this easy.

Five minutes a day. Do you know how many "five minutes" you waste in a day? Even really busy people can find five minutes. Of course, that does not include bake time, or rest time, just hands-on time. You do, of course, have to be home for rest time and bake time, but you can be busy doing other things, or just wasting time. ;-)

I am posting the recipe to the Master Recipe because the authors of the book were generous enough to post it at their website. You can use the Master Recipe to make several kinds of bread, including a baguette, a batard, or my boule, pictured above. They have lots of articles on their website, so check it out and see all the great methods they have to show you.

There is a short list of equipment that the authors recommend. I looked into a stone before I made my first loaf and found it to be too pricey for a test drive with this bread method. Maybe somewhere down the line I'll buy one, but I've had success multiple times with this recipe and a cookie sheet, so I'm in no hurry. I plan to try it with my cast iron griddle, as well.

I also found I didn't need a pizza peel. I used my handled wooden cutting board, sprinkled with corn meal, and it worked fine. I might have trouble getting a baguette off the board (or completely on the cutting board), but there's more than one way to skin a cat. I did, however, purchase lidded plastic tubs for storing the dough. I had no lidded plastic containers large enough to hold one recipe, and I bought two so that I can keep two recipes going at once.



If you are unsure of your own ability, or even think you have nothing to gain from reading the book, check it out at your local library before you take the plunge. I think you'll like it.

Master Recipe
3 1-pound loaves

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3 cups lukewarm water

1 1/2 T. granulated yeast

1 1/2 T. kosher or other coarse salt

6 1/2 cups unbleached all-purpose flour

Cornmeal for the pizza peel

On mixing day: Mix all ingredients, except cornmeal, with a spoon in a food-safe bucket. Let it rise at room temperature for 2 to 5 hours, then into the fridge for up to two weeks.

On baking day: Sprinkle dough with flour and cut off a piece of dough, about the size of a grapefruit. Adding only as much flour as you need to keep it from sticking to your hands, shape the dough into a ball (watch video at link below). Place on cornmeal-covered pizza peel (or use something else in your kitchen that you think might work, as I did).


Rest for 40 minutes (the bread -- not you). Twenty minutes before baking time heat oven to 450 degrees F. Place an empty broiler tray (or other old sided pan) on the rack below the rack you intend to use for your bread. If you are using a stone, place it in the oven. I placed my cookie sheet in the oven to get it hot.

Dust the loaf with flour and slash the top (mine is a scallop -- you can do anything you like) with a sharp knife. After the oven preheats, quickly slide the loaf off the peel onto the stone or pan. Carefully pour about 1 cup of water into the broiler pan and close oven. Bake for 30 minutes. Cool completely before slicing (I know it's hard, but do it anyway -- offer it up).


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You can watch the author form a boule on this video. You wouldn't want to use as much flour with the dough unless it was wet (as he describes), and ultimately he makes a pita with the dough, so if you want a ball, stop after he makes the ball.

Buttercream Frosting

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A friend of mine once gave me a Yankee Trader candle called "Buttercream Frosting." I finally had to get rid of it because every time I lit it, I wanted cake. Cake and frosting is one of my favorite treats and the Buttercream Frosting on this year's Easter cake was really yummy, so I wanted to write it down for safe keeping.

The recipe for the cake can be found here -- it's my grandma's Hot Milk Cake.

Buttercream Frosting

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1 cup unsalted butter (2 sticks), softened, but still cool
4 cups powdered sugar
4 -5 T. milk
1 t. vanilla extract

Beat butter until creamy.
Very slowly, add powdered sugar until all has been incorporated. Mixture will be very dry.
Slowly drizzle in 4 tablespoons of milk. Whip for a minute or two and if frosting still looks too thick, add more milk. Add vanilla and whip until frosting is very light and airy -- it make take several minutes.

Frost cake immediately.
If it is warm out, refrigerate the cake to keep the frosting from getting soft.


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Happy Birthday Papa

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I decided to celebrate the Feast of St. Bernadette with our meal tonight (we might sing Happy Birthday and blow out candles to our Holy Father), but if you are looking for a quick cake recipe to celebrate our pontiff's 83rd birthday today, I love this yummy scratch cake. It is a recipe I turn to often for our Blessed Mother, because it is white, but I also used it to celebrate the white smoke that came from the chimney at the Vatican the day our new, beloved pope was announced -- it was our habemus papam cake.

Butter Brickle Cake

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2 cups flour
11⁄4 cups sugar
1 T plus 1/4 t. baking powder
1 t salt
1 cup milk
1⁄2 cup shortening
11⁄2 t vanilla
3 egg whites, room temp.

Icing
1⁄4 cup butter
2 cups powdered sugar
2 T half & half
2 T hot water
1 - 1⁄2 t vanilla


Preheat oven to 350 degrees F.

Combine flour, sugar, baking powder and salt in mixing bowl.
Add milk, shortening and 1-1/2 t. vanilla.
Beat at medium speed until well blended.
Add egg whites, beat 2 minutes.
Pour batter into greased and floured 13”x9” pan.
Bake for 20-25 minutes, until cake tests done with a toothpick.
Cool.

Melt butter in heavy saucepan.
Cook over low heat until butter is golden brown.
Remove from heat and add powdered sugar, half & half, water and vanilla.
Beat with a whisk for 3 minutes, or until smooth.
Spread evenly over top of cake.


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Weekly Menu

This weekend we have dinner plans both nights (as long as Faith's cold doesn't get any worse). I am bringing dessert both nights, but I'm off the hook for dinner! Of course, I can't just make one dessert.

I have a backlog of recipes to share with you and I'm hoping to find some time this weekend to get some of them up. I'm especially excited to share my thoughts on Artisan Bread in Five Minutes a Day, which we've been eating all week and I looooove.

Saturday
Lunch: Skyline chili
Dinner: Lemon Snow Cake and Sugar Cookie Bars

Sunday
Lunch: BLTs and fruit
Dinner: Rhubarb Streusal Pie and Snickerdoodle Bars

Monday
Lunch: Grilled ham and cheese
Dinner: Cajun Burgers, Sweet Potato Fries
Tuesday
Lunch: Cheese pizza
Dinner: BLT and C salad, Artisan bread

Wednesday
Dinner: Chili Potatoes (I know its' spring and I shouldn't want chili, but a chili-stuffed potato just sounds so good -- I'll hope for a chilly/chili day)

Thursday
Lunch: quesadillas
Dinner: Asiago Roast Beef Sandwiches, Berry Salad, Black Bean Salad (a simplified version of this)

Friday
Lunch: cheese, fruit and crackers
Dinner: Linguine and Clam Sauce, salad, Artisan bread

* Tried and true
* New to me

Skillet Suppers

What busy mama doesn't love a meal in a skillet? Put together the right combination of pasta, a pound of meat and a handful of other ingredients and out comes a meal. I suppose that's why Hamburger Helper has become a pantry staple in the last 40 or so years (can you believe it was introduced in 1970?). I've never been a big fan of Hamburger helper, not that I have anything against it, but it has so many ingredients with long complex names, like disodium guanylate. I'd much rather just take some whole foods from the fridge or pantry and make my own skillet supper. If you use lean ground beef (and in the stroganoff, light sour cream) you even have a very healthy dish.

Both recipes serve 6 unless you have big eaters. Add another half a recipe for six adults.


This skillet supper recipe has been a favorite of mine since I was a kid. My mom has been making it for as long as I can remember. While it might be called "spaghetti," it has as much resemblance to an authentic Italian pasta as tuna noodle casserole does to a grilled ahi tuna steak. But, that's o.k. in my boat. It's comfort food -- tasty, nutritious and budget-friendly. I make it in a non-stick electric skillet or even a dutch oven on the stovetop. I don't use my cast iron for this recipe, or any recipe that uses tomato products -- sometimes you get a metallic taste from the acid in tomatoes.

You might think I made a mistake in writing the recipe -- yes, you add the meat into the pan raw with the other sauce ingredients. It cooks into a very soft meat, like you would get from simmering your sauce all day.

Skillet Spaghetti
serves 6

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1 lb. lean ground beef
6 oz. tomato paste
18 oz. tomato juice
2 T. chopped onion (or 2t. dried minced)
3 cups water
1½ t. chili powder
1 t. garlic powder
1 t. sugar
1 t. oregano
½ lb. dry spaghetti

Combine all but spaghetti in a pot. Bring to a simmer; break up meat with a spoon. Simmer, covered, for 30 minutes. Break up spaghetti in three pieces and add to pot. Stir. Simmer for 30 minutes more.

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This recipe is brand new to our house, but it was a big hit. Only one kid complained about the onions, but he ended up eating his share anyway. It's a quick and inexpensive take on a old world dish that you can find variations on in many different cultures. You've likely enjoyed it before, but probably not one so easy, yet tasty. Mine is a variation on America's Test Kitchen's via Taste of Home Cooking.



Skillet Stroganoff
serves 6

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1 lb. lean ground beef
salt and pepper
1 T. vegetable oil
10 oz. white mushrooms, sliced thin
1 onion, finely chopped (or half a large onion)
2 T. all-purpose flour
3 cups beef broth
3 T. red wine
⅓ lb. wide egg noodles (3 cups)
1 cup low-fat sour cream
2 t. lemon juice

In a hot skillet, brown ground beef, seasoning with salt and pepper to taste. Remove from skillet.

Add oil and cook mushrooms and onion until liquid from mushrooms has evaporated, about 8 minutes. Stir in flour and cook for 30 seconds, then add broth and the wine, and return beef and accumulated juices to pan. Bring to a simmer.

Stir noodles into beef mixture, cover, and cook, stirring occasionally, until noodles are tender, 10 to 12 minutes. Turn off heat, stir in sour cream and lemon juice. Taste and adjust seasoning.

Nancy's Sweet Muffins

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My kids love these muffins. They are very plain, slightly sweet, and, very comforting. They are quick to make, if you need a bread for dinner, and I often make them when we are having a meal that just needs some "yum."

I call them Nancy's Sweet Muffins because my college roommate, Nancy, gave me her mom's recipe. Once during our college days, I joined Nancy for a weekend at her home in Toledo, and Nancy's mom, being a great cook and home ec teacher, made us a really wonderful, homey meal. These muffins were served along side the main dish. I can't remember another thing we ate, but I do remember these muffins. I guess my mom really never made special bread for dinner, so muffins, especially a slightly sweet muffin, were a real treat.

You can add blueberries, apples and cinnamon, chocolate chips, dried fruit, or even put a dot of jam in the center before you bake them, but we really just like them simple.

Nancy's Sweet Muffins
makes 10 standard muffins or six jumbo

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1 1/2 cup flour
1/2 cup sugar
2 t baking powder
1/2 t salt
1 egg
1/2 cup milk
1/4 cup vegetable oil

Preheat oven to 400 degrees F. Mix dry ingredients. Beat eggs; add oil and milk. Make a well in dry ingredients and add wet ingredients. Stir only until moist. Bake in greased muffin tins for 10-15 minutes, until golden on top.

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Divine Mercy Shortcake

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I know I'm posting this too late for today's feast day, but you have a whole year to plan ahead for the next Divine Mercy Sunday! I saw Sara's version of this cake at Catholic Cuisine, and even though this weekend was heavy on dessert, I knew I had to make this cake for one of my favorite feast days.

I used a shortcake recipe from Pillsbury, doubled it and placed half in a 8-inch round and half in an 8-inch square. I cut the round in half, placed the square on the diagonal with one half against each top measure. I used my food processor to make the cake which made it really fast to put together. I rewrote the instructions for the processor and put the original instructions in parenthesis.

This makes a lot of cake, but if you're not serving a crowd, break up the leftover cake in a bowl, top with leftover strawberries and juices, and leftover whipped cream, and you have trifle for dessert the next day!

Divine Mercy Shortcake
serves 10-12

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Shortcake

4 c. all-purpose flour
1 c. sugar
2 T. baking powder
1 t. salt
1 c. unsalted butter cut in small pieces
1 1/2 c. milk
4 eggs

powdered sugar for sprinkling


Fruit

24 oz. strawberries, leaves and stems removed, washed and diced
1 c. sugar

Cream

2 c. whipping cream
1/2 c. powdered sugar
1 drop blue food color (optional)

Heat oven to 375 degrees F. Grease an 8-inch square and an 8-inch round cake pan.

In bowl of food processor, place flour, sugar, baking powder and salt (or place in large mixing bowl). Add butter bits and pulse until butter and flour resembles coarse crumbs -- it doesn't take long (If making by hand, cut butter in with pastry cutter). Add milk and eggs and pulse just a few times, just until dry ingredients are moistened (if mixing by hand, use a spatula and mix just until dry ingredients are moistened).

Divide mixture between the two pans and spread smooth. Sprinkle with a few teaspoons of granulated sugar. Bake for 25 to 30 minutes (my square took a little longer) until toothpick comes out clean. Cool 20 minutes.

Meanwhile place strawberries in a bowl and sprinkle with sugar. Let sit at room temperature until berries are juicy. Chill until ready to serve.

After 20 minutes, remove cakes from pans. Place square, right side up, on diagonal on cake plate with point against the edge of the plate. Cut the round in half crosswise and place each of two halves, right side up, against the opposite sides. Cool completely. Sprinkle with powdered sugar.

Whip cream, powdered sugar and one drop blue food color (if desired) at high speed until peaks form -- don't over beat.

Spoon half the cream on the right seam between the round and the square. Spoon half the strawberries on the left seam. Reserve extra berries and cream for serving the entire cake (or for trifle the next day).

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Weekly Menu

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We've had some nasty arguments in our house this week over food. They usually begin with one of the children asking what is for dinner. Upon hearing the answer, there are complaints voiced. Now every week as I plan the menu, I ask for suggestions. I am open-minded, or at least I used to be. I've now decided that unless the children specifically ask for a dish, I'm preparing what I like. Pooh on the rest of them. If they are going to complain anyway, I might as well enjoy my own cooking, right?

Saturday
Dinner: Pita Pita Pumpkin Eater pizza -- appetizer, Antipasta salad, Cheese-filled Shells (my friend Gina is bringing), Bread (I think I'll try something from the Artisan Bread in Five Minutes a Day), Tiramisu Cake

Sunday -- Divine Mercy Sunday
Lunch: Pinto Bean and Cheese Nachos
Dinner: Nuevo Chipotle Beef in Butternut Squash Boats, bread, Divine Mercy Shortcake

Monday
Lunch: soup and sandwiches
Dinner: Skillet Beef Stroganoff, steamed green beans, fresh cantaloupe

Tuesday
Lunch: Lunch Pizzas
Dinner: Spaghetti and Marinara Sauce, Garlic Bread

Wednesday
Dinner: Boneless Barbecued Ribs, Spoon Bread, broccoli, orange slices

Thursday
Lunch: leftovers
Dinner: Blackened Grilled Chicken, Pepper Corn, artisan bread

Friday -- Feast of St. Bernadette
Dinner: Omelette avec le champignon et le gruyère (Omelet with mushrooms and gruyere), French bread, Apple and Pear Galette

* Tried and true
* New to me
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Tuna Noodle

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Tuna Noodle Casserole is probably among one of the most commonly prepared American dishes, especially for those of us who eat meatless on Fridays. My family probably eats it six times a year, which, for my family, is frequent (I know -- we're not normal). I made it for us to eat for Good Friday dinner and my kids said I should put the recipe on my blog -- I guess they are contributing editors!

This is one of the few recipes I have in which I actually use the called-for can of "cream of" soup. I usually substitute a homemade white sauce when a recipe list includes a can of soup, but I must say I don't think this recipe would be the same without it. I use the Campbell's 98% Fat-Free version -- not that it's a low-fat dish, but every little bit helps. I vary my topping -- this last time I used some Keebler Onion crackers and they provided a very tasty topping, but I usually use whatever is in the pantry -- Cheez-its, Ritz crackers, Goldfish crackers -- it's all good.

Tuna Noodle
6-8 servings

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8 oz. wide egg noodles
12 oz. canned albacore tuna, drained and flaked (leaving some chunks)
can Campbell's Cream of Mushroom soup (low fat or regular -- I wouldn't go low salt)
1/2 t. seasoning salt (I use Lawry's)
3/4 c. milk
1 cup shredded sharp cheddar cheese
1 cup finely crushed cracker crumbs
3 T. butter, melted

Preheat oven to 350 degrees.

Heat a large pot of water to boil and cook egg noodles to al dente. Drain and return to pot; let sit for a minute. Add tuna, soup, seasoning salt and milk and stor to combine. Add cheese and stir to melt the cheese (at this point I taste a noodle to check for adequate seasoning -- add more seasoning salt if needed).

Place noodle mixture in a greased casserole dish (I use a round because I like my casserole to stay moist. If you like yours to get crunchy, use an oblong or rectangular dish.)

Heat butter in a small skillet until melted. Add cracker crumbs and stir until moistened. Sprinkle over casserole. Bake at 350 for 20 to 30 minutes just until middle is hot and top is crunchy.

Orange-Scented Sweet Potato Cake

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On Palm Sunday I was looking for something to bake for dessert, and I had a hankerin' for cake. I really have no idea how I found it, but I was clicking around on the internet and stumbled upon this recipe. The Dutch Baker's Daughter certainly made it sound appetizing and I happened to have all the ingredients on hand, or so I thought. I found, in the midst of it (shame on me) that I did not have cake flour, so I modifed the recipe to use all-purpose flour, just less of it. It was a very tasty cake, but I did not achieve that light, moist texture that Cathy achieved. It was very moist, and very tasty, but dense, like a traditional pound cake would be. The orange scent (and taste) was scrumptious and I will definitely make it again. I'm actually anxious to try it with the cake flour to see the difference. I also omitted the cardamom because it's not my favorite flavor -- I don't think it missed anything extra.

I also glazed mine with an orange-ginger powdered sugar glaze -- you could just dust it with powdered sugar if you like.

Orange Scented Sweet Potato Pound Cake

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1 cup butter, softened
1½ cups granulated sugar
4 eggs
¾ cup cooked, mashed sweet potatoes (2 medium sweet potatoes)
2 T. orange juice
½ t. powdered ginger
2½ cups cake flour (sub 2 cups all-purpose for a more dense cake)
1½ t. baking powder
¼ t. salt
½ cup milk
freshly zested peel of one orange



Preheat oven to 350 degrees F.

Grease and flour bundt or tube pan (original recipe calls for two 8 x 4 loaf pans).

Cream the butter in the large bowl of an electric mixer. Gradually add the sugar, beating at low speed, then increase the mixer speed to high and beat until pale and fluffy.

Add the eggs, one at a time, beating well and scraping down the bowl sides after each addition. After all eggs are in, beat several minutes at high speed until the mixture is smooth and very pale. Beat in the sweet potatoes, vanilla, and orange juice.
Whisk together the flour, baking powder, salt and ginger. Beating at low speed, add the dry ingredients in thirds, alternating with the milk. Stir in the orange peel.

Pour the batter into bundt pan. Bake in preheated oven for 55 to 60 minutes, or until toothpick comes out clean. Let the cake cool for 10 minutes on a wire rack before removing from pan. Cool completely before glazing.


Glaze

2 1/2 c. powdered sugar
3 T. orange juice
1/2 t. ginger

Combine glaze ingredients in small bowl; stir until smooth. Add more orange juice if necessary to achieve a glaze that you can drizzle over the cake.

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Ham and Egg Salad

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I don't know about you, but I have a big bowl of hard-boiled, colored eggs in my fridge. I'm guessing you do, too. This week will present many opportunities for yummy egginess, but for lunch today I made my favorite take on the old diner favorite -- egg salad on white.

You might have some ham leftover from your Easter dinner, too, and if that's the case, you can whip up a batch of this savory salad. You can skip the ham and it's still a tasty sandwich filling, but I really like the addition of the ham. Lettuce is optional for me; Faith ate the picture sandwich and she's a lettuce girl.

Ham and Egg Salad
makes enough for three sandwiches

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4 hard boiled eggs, finely diced
1/4 c. finely diced ham
2 T. minced onion
1 T. pickle relish (I like sweet)
2 T. mayonnaise
1 t. Dijon mustard
salt and pepper to taste

Stir all ingredients together and serve on white toast with or without lettuce.

For my Deviled Egg recipe, go here.

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Happy Resurrection Sunday!

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Weekly Menu

This week we are having spring break, so I didn't plan lunches -- we'll just be impulsive!



Saturday
Lunch: Skyline Chili
Dinner: Pizza -- from the pizzeria (I'm planning Day 2 of spring cleaning)

Sunday -- Happy Easter!
menu here

Monday
Dinner: Marsala Burgers, Oven Fries, Romaine and Pepito Salad

Tuesday
Dinner: Sausage Kabobs, Mac 'n' Cheese with Veggies, fresh fruit

Wednesday
Dinner: Hawaiian Chicken, rice, steamed carrots

Friday
Dinner: Cornmeal Crusted Catfish Nuggets, Cole Slaw, fresh fruit

* Tried and true
* New to me

Oven Baked Onion Rings

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Since I learned that I have high cholesterol (and probably always will -- family history), I think about fats every single time I put something into my mouth. Every day is a balancing act -- good fats, bad fats, not too much fat. Some days I do better than others, and I think that's o.k. I don't expect that I will eat only fruits and vegetables for the rest of my days. Some days you just have to eat corned beef -- just a smaller portion.

Last week I put Oven Baked Reubens on my menu -- a way to use up leftover New England Boiled Dinner corned beef. I put less beef on my sandwich than I would have before, and I used light Swiss cheese -- compromise. I also compromised on my side dish -- Oven Fried Onion Rings. Not exactly low in fat, but much lower than deep-fried and so delicious. Oh my goodness! These will make it on our menu frequently, and I think next time they might be paired with a Chocolate Malt (low fat ice cream). Between the sandwich and the onion rings, the meal was definitely diner fare.

I found the recipe at the Brown-Eyed Baker and I don't think there is a thing I could do to perfect it. My only tip is to keep one hand dry and one hand wet when you are breading to keep from washing continually. Also -- I did not have any parchment paper on hand so I used aluminum foil and sprayed it with cooking spray. Whoops -- one more tip -- I first crushed the chips by hand, inside the bag, but found the crumbs were not fine enough. I ended up throwing them into the food processor for a whirl.

Oven-Fried Onion Rings

about six side-dish servings

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2 medium (or 1 large) sweet onions, sliced ½-inch thick

¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon cayenne pepper

½ cup buttermilk
1 egg
¼ cup + 1 Tablespoon all-purpose flour

1½ cups crushed potato chips (kettle-cooked chips, if available)

3 Tablespoons vegetable oil

Preheat oven to 450 degrees F.

Combine ¼ cup flour, salt, black pepper and cayenne in a bowl.

In another bowl combine the buttermilk, egg and additional flour, whisking until a smooth batter is formed.

In a third bowl, place the crushed potato chips.

Prepare the onion rings by first dipping a ring into the seasoned flour, then into the batter (let the excess batter drip off), and then coat with the crushed potato chips. As you finish the rings, place them on a large plate. Repeat with all rings (make sure you have all the rings breaded before you proceed).

Cover a baking sheet with a piece of parchment paper (or aluminum foil sprayed with cooking spray -- I used two cooking sheets so they would have plenty of room). Drizzle the vegetable oil on the parchment-lined sheet and place in the oven for 8 minutes. Carefully remove the sheet from the oven and tilt to evenly coat with oil.

Working quickly, place your onion rings on the baking sheet and return to oven. Bake for 8 minutes, then flip onion rings (carefully or the breading will come off) and bake for an additional 6-8 minutes, or until golden brown.

While baking, prepare your dipping sauce!

Dipping Sauce

½ cup mayonnaise
2 teaspoons ketchup
2 Tablespoons horseradish
¼ teaspoon paprika
¼ teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon dried oregano
Dash ground black pepper
Dash cayenne pepper

Combine all ingredients and refrigerate.

Source: Brown Eyed Baker
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Berry Salad

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As soon as I start to notice berries offered for a reasonable price during the spring, I start buying -- usually blackberries, blueberries and strawberries each week. I know my children will eat fresh fruit if I serve berries. This salad has become a favorite of ours; in fact, I have to stop Faith from eating the whole bowl. She has to wait for seconds until everyone else has been served, and only then after she eats something else on her plate. She loves it. Sometimes I put purple grapes in also, especially if one of the berries doesn't look good at the store. It's a simple combination, but with the addition of the blackberry yogurt, turns into something special. I taste each individual berry to decide if the salad needs a little bit of sugar before I add the yogurt -- there's nothing worse than biting into a really tart berry (well, I'm sure there is something worse, but you know).

Berry Salad
6 salad servings

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1 cup blackberries, rinsed and dried
1 to 2 cups blueberries, rinsed and dried
1 to 2 cups sliced strawberries
1 container Yoplait Blackberry Harvest yogurt (not Light version -- it has artificial sweeteners)
sugar to taste

Toss berries together in serving bowl. If any of the berries are tart, sprinkle with a tablespoon or so of sugar. Toss. Add yogurt and stir. Chill until ready to serve -- not more than 30 minutes.

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