Tuesday, September 22, 2009

Fon "Don't"

...'cause you probably shouldn't.

This is my favorite recipe (Greg), a naughty variation of chocolate fondue (they're probably all naughty).

3 Ritter Sport Dark Chocolate Bars
1 Pint Heavy Whipping Cream
Various dipping foods: strawberries, bananas, marshmallows, or a large spoon.

Melt dark chocolate bars over double boiler in heavy whipping cream. Then Dip.

I don't know if the Ritter Sport chocolate bars are available in the States, but maybe any dark chocolate will do. The consistency is nice, and left overs are fantastic the next day.

this smash is terrible!

Okay, so I hated squash as a kid. I have been trying to incorporate it into our diet. I recently tried a soup. I ended throwing it out. So....next recipe:

Quick and Creamy Mac and Cheese (from Pampered Chef 29 minutes until dinner vol 2)

16 oz uncooked medium shell pasta
1 pkg (12 oz) frozen butternut squash
1 can (12 oz) evaporated milk
2 cups shredded six-cheese Italian cheese blend
1/8 tsp nutmeg
1/2 teaspoon salt

Cook past according to package directions. Drain and save 1/4 cup cooking water for later use (adds some starch for thickening.)

Place squash in saucepan and gradually add milk on medium heat, stiring constantly. Cook 3-4minutes until begins to simmer. Add cheese and cook until cheese is melted. Remove from heat. Add nutmeg, salt and reserved water.

Add to cooked pasta. Mix to coat.

So....I tried this recipe tonight. I didn't tell anyone about the hidden ingredient. Greg liked it and didn't know that there was any squash added. I would have to say that the recipe was a little bland, but most homemade mac and cheese dinners are. I loved the idea of a healthier version of tradional comfort food. I would rate this recipe a 3 out of 5.

Monday, September 21, 2009

No-Frills, Old-Fashioned Meatloaf

Here's one for the kids. Simple meatloaf with no scary ingredients. Even my kid loves this (that says a lot!).

1 to 1 1/2 pounds hamburger*
1 cup crushed Saltine crumbs
1 1/4 cup milk
1 egg
1 small onion, diced (appx. 1/4 c)
1 clove garlic, munched in the garlic press
1 T Worcestershire sauce
1 t salt
1/2 t dry mustard
1/4 t pepper

Saute the onion and garlic in oil (I use olive) until soft.
Mix all ingredients (incl. the onion/garlic). Spread into a foil lined loaf pan.
Cook uncovered in a 350 degree oven until done, about 1 1/2 hours.
Serve with plenty of ketchup.

*The recipe calls for 1 1/2 lbs, but I use 1 lb because I have a tiny family that hates leftovers.

Saturday, September 5, 2009

Fall Favorites

It is that time of year. Time to pull out your favorite fall recipes. Here is a recipe for pumpkin muffins that I found a couple of years ago. It is now a family favorite.

1 1/2 cup all purpose flour
1 1/2 cup whole wheat flour
2 teaspoons baking soda
1/2 teaspoons baking powder
2 teaspoons ground cloves
2 teaspoons ground cinnamon
2 teaspoons nutmeg
1 teaspoon ground allspice
1 teaspoon salt
1 (15 oz) can pumpkin
2/3 cup oil
3 eggs
2 cups sugar
2 cups chocolate chips

Preheat oven to 350 degrees F. Grease two muffin pans (makes 24 muffins.) Mix dry ingredients in a large bowl. In a separate bowl beat together pumpkin, oil, eggs and sugar. Add pumpkin mixture to flour mixture. Mix until smooth. Add chocolate chips if desired. Scoop batter into prepared muffin tins. Bake in preheated oven for abou 20-25 minutes.