Nicki's Breakfast Frittata

Last evening's storm blanketed the backyard with a fresh cover of white. Using the leftover spiral ham from Christmas brunch, Joan served this frittata for breakfast.

Ingredients:
6 eggs, beaten
2 T. milk
1 c. shredded Cheddar cheese
1 t. dried parsley
2 green onions, chopped
1/2 c. cooked ham, diced
1/4 t. pepper

Directions:
In a large bowl, combine all ingredients; mix well. Heat a greased cast-iron or ovenproof skillet over medium heat; pour egg mixture into skillet. Cook over low heat, without stirring, until egg mixture is almost cooked through, about 4 minutes. Transfer to oven and bake, uncovered, at 350 degrees for about 8 minutes longer, until cheese is melted and eggs are set. Slice into wedges to serve.

Serves 6.

Joan added fresh Bartlett pears as a side.

Chicken Noodle Soup

Black Bean Chili

With winter knocking at the door, Joan opened her new Gooseberry Patch 101 Slow-Cooker Recipes cookbook to page 68. Her selection proved to be a different kind of chili.

Ingredients:
1-lb. pork tenderloin
3 15-1/2 oz. cans black beans, drained and rinsed
16-oz. jar chunky salsa
1/2 c. chicken broth
1 green pepper, chopped
1 onion, chopped
2 t. chili powder
1 t. ground cumin
1 t. dried oregano
Garnish: sour cream. diced tomatoes

Directions:
Place pork in a lightly greased slow cooker; add remaining ingredients except garnish. Cover and cook on low setting for 8 hours, or on high setting for 4 hours. Shred pork; return to slow cooker. Garnish servings with dollops of sour cream and diced tomatoes.

Serves 4 to 6.

Like to top my bowl with a handful of crushed tortilla chips.

Chocolate Chip Cheese Ball

Plan ahead: needs to chill

Your guests are in for a sweet surprise when they try this unusual cheese ball ... it tastes just like cookie dough! Rolled in chopped pecans, the chip-studded spread is wonderful on regular or chocolate graham crackers.

1 package (8 ounces) cream cheese, softened
1/2 cup butter (no substitutes), softened
1/4 teaspoon vanilla extract
3/4 cup confectioners’ sugar
2 tablespoons brown sugar
3/4 cup miniature semisweet chocolate chips
3/4 cup finely chopped pecans or walnuts

Graham crackers or vanilla wafers

In a mixing bowl, beat the cram cheese, butter, and vanilla until fluffy. Gradually add sugars; beat just until combined. Stir in chocolate chips. Cover and refrigerate for 2 hours. Place cream cheese mixture on a large piece of plastic wrap; shape ito a ball. Refrigerate for at least 1 hour. Just before serving, roll cheese ball in pecans. Serve with graham crackers or vanilla wafers.

Yield: 1 cheese ball (about 2 cups)

During the winter Joan likes to surprise friends with this treat.

Maple Autumn Squash Soup

The best flavors of Fall in one soup.

1 lb. butternut  squash, peeled, cubed and boiled

1/2 c. butter, divided

1/4 c. maple syrup

3 T. brown sugar, packed

1 t. cinnamon

1/2 t. ground ginger

3 T. all-purpose flour

2 c. chicken broth

2 c. unsweetened applesauce

1 c. Granny Smith apples, cored, peeled and chopped

2 c. light cream

salt and pepper taste

Combine squash with 4 tablespoons butter, syrup, brown sugar and spices; mash well and set aside. Melt remaining butter in a large pot over medium heat; add flour and cook for 3 minutes, stirring constantly. Blend in broth and cook until soup thickens. Stir in squash mixture, applesauce and apples. Cook over medium heat until warmed through, stirring often. Add cream and heat until soup begins to bubble around the edges. Cool and refrigerate overnight. Reheat over medium heat until warmed through.

Makes 6 to 8 servings.

Hint: You might want to make the soup a couple of days ahead and refrigerate so the flavors can blend.

Stuffed Cabbage Soup

Fall is on the calendar so Joan decided to warm us up with this soup. She said that using the coleslaw mix made this an easy preparation.

Ingredients:
1 tablespoon vegetable oil
1 package coleslaw mix
1 can (28 ounces) crushed tomatoes
1 cup water
1 tablespoon lemon juice
1/3 rice (white or brown)
1 pound ground beef
1 large onion, chopped
2 cans (14 1/2 ounces each) beef broth
1/4 cup light brown sugar
1 teaspoon salt

In a 6-quart pot, brown beef. Add coleslaw mix and onion; cover and cook for 4 minutes, stirring after 2 minutes. Add tomatoes, beef broth, water, brown sugar, lemon juice and salt; bring to a boil. Add rice, reduce heat and simmer, covered, for 45 minutes, or until rice is cooked.

Chicken Sausage, Peppers & Tomatoes with Linguine

Joan and I were introduced to the taste of chicken-feta sausage during our visit to the Bella Rose Bed & Breakfast. So when Joan found this recipe in the summer 2012 issue of Kraft Foods Food & Family, she purchased some chicken-feta sausage from Wegmans and prepared this meal for dinner.

What You Need:
1/2 lb. linguine, uncooked
1 pkg. (12 oz.) chicken-feta sausage links, cut diagonally into 1/2-inch-thick slices
 3 bell peppers (assorted colors), coarsely chopped
3 tomatoes, chopped
1/4 cup grated Parmesan cheese, divided

Make It:
Cook pasta as directed onpackage, omitting salt.
Meanwhile, cook sausage and peppers in large nonstick skillet on medium-high heat 4 to 6 min. or until sausage is heated through and peppers are crisp-tender, stirring occasionally. Stir in tomatoes; cover. Simmer on medium-low heat 5 to 6 min. or until tomatoes ares softened, stirring occasionally.
Drain pasta. Add to skillet with 2 Tbsp. cheese; mix lightly. Sprinkle with remaining cheese.

PREP 25 min.    MAKES 6 servings, about 1 1/2 cups each.

Tortellini Meatball Soup

Even though plans for dinner were tentatively made, Joan decided to prepare this soup. Glad she did. Adding a garden fresh salad to complement the soup produced a satisfying meal.

Prep: 25 minutes
Cook: 7 minutes

1 cup chopped sweet onion (1 small)
2 medium carrots, quartered lengthwise and sliced
3 cloves garlic, minced
1 tbsp. olive oil
1 32-oz. container reduced sodium or all-natural chicken broth
1/2 cup of water
1/2 of a 16-oz. pkg. frozen Italian-style cooked meatballs
1 9-oz. pkg. refrigerated 4-cheese tortellini
1 tsp. Italian seasoning, crushed
3 cups chopped fresh spinach leaves
3 tbsp. chopped bottled roasted red sweet pepper
1 tbsp. lemon juice
salt and ground black pepper
1 tbsp. snipped fresh basil

In a Dutch oven cook ans stir onion, carrots, and garlic in hot olive oil for about 3 minutes or until tender. Add chicken broth and water. Bring to boiling. Add meatballs, tortellini, and Italian seasoning. Return to boiling. Reduce heat and simmer, uncovered, for 4 minutes. Add spinach, red pepper, and lemon juice. Simmer, uncovered, for about 3 minutes more or until tortellini are done. Season with salt and pepper to taste and stir in basil. Ladle into bowls.

Makes 4 to 6 servings.

Chili-egg Puff

After attending the Dukes of September concert at Canadaigua's CMAC Joan and I stayed overnight at the Bella Rose B&B. For breakfast Renee and Chris, the innkeepers, served this egg dish. Renee was kind enough to send us the recipe via email.

Chili-Egg Puff, courtesy of Renee, Bella Rose B&B

10 eggs

½ c. flour

1 t. baking powder

½ t. salt

1 pint (16 oz) cottage cheese

8 oz pkg jack cheese, shredded (or more if desired.  Original recipe called for one full pound!)

½ c. butter, melted

2 cans (4 oz each) diced green chiles

Beat eggs till light and lemon colored.  Add flour, baking powder, salt, cottage cheese, jack cheese and melted butter, blending till smooth. Stir in chiles.

Pour mixture into a well-buttered 9x13 baking dish.  Bake at 350 for about 35 minutes or until top is browned and center is firm.

Serve hot.

Makes 8-10 servings.

Ingredients can be modified for fewer portions.

(I use one can of green chiles and sub pepper jack cheese to add an additional kick and I also serve it in individual ramekins for a better presentation.)

Sensational Scones

After attending the Dukes of September concert at Canadaigua's CMAC Joan and I stayed overnight at the Bella Rose B&B. For breakfast Renee and Chris, the innkeepers, served these scones. Renee was kind enough to send us the recipe via email.

Sensational Scones, courtesy of Renee, Bella Rose B&B & Cuisine Magazine

2 3/4 cups all-purpose flour

1/2 cup sugar

2 t. baking powder

1/2 t. salt

12 T. unsalted butter, cold, cut into 1/2" cubes

1 cup dried currants, mini chocolate chips, toasted nuts, or dried fruit

1 T. lemon or orange zest, mince

1 cup heavy cram. cold

1 egg blended with 1 T. water

Coarse or granulated sugar

Preheat oven to 375F.  Line baking sheet with parchment paper.

Combine flour sugar, baking powder and salt in a large bowl.  Blend in butter with your fingers, smashing cubes into flour.  (Take care that the butter does not become too soft and oily.)  Add currants (or other choice) and zest; toss to combine.  Make a well in center of bowl and add cream, mixing together with your hands until just blended.  Knead and pat dough into an 8” circle.  Don’t worry if the dough is crumbly – just gather until it holds together.  Cut into wedges and transfer to the prepared baking sheet spacing 2” apart.

Brush with egg and water mixture, then sprinkle with sugar.  Bake 25-30 minutes, or until golden brown and set.  Cool briefly on racks; serve warm.

Malted Milk Ball Ice-Cream Dessert

You know what Forrest Gump's momma always said. With you dessert you get the best malted milk balls you have never tasted. Joan originally made this in July of 2008. Recently she made it for a friend who requested a copy. So have updated the web page.

Preparation Time : 8 minutes Chill: 3 hours

3 1/3 cups malted milk balls (10 1/2 ounces)
1 container (12 ounces) frozen whipped topping, thawed
12 frozen rectangular ice-cream sandwiches
1 cup hot fudge sauce, warmed, if desired

Place malted milk balls in resealable plastic food-storage bag. Tap with rolling pin or meat mallet until coarsely crushed. Reserve 1/3 cup.

Mix remaining crushed malted milk balls and the whipped topping.

Arrange ice-cream sandwiches in bottom of rectangular pan, 13x9x2 inches, cutting sandwiches if necessary to cover bottom of pan. Spread whipped topping mixture over ice-cream sandwiches. Sprinkle with reserved crushed malted milk balls. Cover and freeze 2 to 3 hours or until firm.

For servings, cut into 4 rows by 3 rows. Top with fudge sauce. 12 servings.

Success Hint: Frozen malted balls crush more easily than crushed when at room temperature.

Special Touch: Substitute Neapolitan or chocolate ice-cream sandwiches for regular vanilla ice-cream sandwiches.

Tuscan Vegetable Soup

Raided the refrigerator to make a cold plate for dinner. Then Joan wanting to add an extra touch to the meal prepared this hearty soup. She discovered the recipe in the Lowville paper.

One 15.5-ounce can cannellini drained and rinsed
1 TB. olive oil
1/2 large onion, diced (about one cup)
1 medium carrot, diced (about 1/2 cup)
2 stalks celery, diced (about 1/2 cup)
1 small zucchini (about 1/2 pound), diced (about 1 1/2 cups)
1 clove garlic, minced (about 1 tsp.)
1 Tb. chopped fresh thyme or 1 tsp. dried
2 tsps. chopped fresh sage of 1/2 tsp. dry
1/2 tsp. salt
1/4 tsp. fresh ground black pepper
4 cups low-sodium chicken or vegetable broth
One 14.5-ounce canno-salt-added diced tomatoes, with their juices
2 ounces baby spinach leaves (2 cups lightly packed), chopped
1/3 cup freshly grated Parmesan cheese

In  a small bowl, mash half of the beans with a masher or the back of a spoon; set aside.

Heat oil in a large soup pot over medium-high heat. Add the onion, carrot, celery, zucchini, garlic, thyme, sage, salt and pepper, and cook, stirring occasionally, until the vegetables are tender, about 5 minutes.

Add the broth and tomatoes and brng to a boil.

Add the mashed and whole beans and the spinach leaves; cook until the spinach is wilted, about 3 minutes more.

Serve with the Parmesan, if desired.

Makes 6 servings.

Triple-Berry Cobbler

Fresh berries especially those from Wegmans have been excellent this summer. Joan found this recipe in the Kraft Foods Food & Family Summer 2012 magazine. Joan thought this would be a cool dessert for this summer's heatwave.

What You Need:
4 cups assorted fresh berries (Joan used blueberries, raspberries & sliced strawberries)
1/4 cup sugar, divided
1 pkg. (3.4 oz.) Jell-O Vanilla Flavor Instant Pudding
1/2 water, divided
1 cup baking mix
1/4 cup of sour cream
1/2 tsp. ground cinnamon
3/4 cup thawed Cool Whip Whipped Topping

Heat oven to 350˚ F.
Combine berries in 2-qt. round microwaveable casserole. Microwave on HIGH 1 min. Reserve 1 tsp. sugar. Stir remaining sugar, dry pudding mix and 1/4 cup water into berry micture.
Mix baking mix, sour cream, and remaining water. Drop in 6 mounds (mounds should not touch) over fruit mixture. Mix reserved sugar and cinnamon; sprinkle over dough.
Bake 35 min. or until fruit mixture is hot and bubbly and biscuits are lightly browned. Serve warm topped with Cool Whip.

Best eaten on front porch when there is a breeze.

If you have leftovers, store in refrigerator for up to 5 days. When ready to serve, microwave each serving on HIGH 20 sec. or just until warmed.

Chicken & Rice Salad

Since the thermometer cannot seem to get below 90˚ Joan decided to serve this refreshing salad. With a Wegmans' ear of corn as a side the salad did its job well.

3 T. red wine vinegar
1 1/2 T extra-virgin olive oil
1/4 t. pepper
1 clove garlic, minced
2 c. long-grain rice, cooked
1 1/2 c. cooked chicken breast, diced
1/2 c. jarred roasted red peppers, drained and diced
1/2 c. Kalamata olives, pitted and halved
1/4 c. fresh chives, chopped
1/4 c. freah basil, chopped
1/4 c. freash oregano, chopped
14-oz. can artichokes, drained and diced
4-oz. pkg. crumbled feta cheese

In a small bowl, whisk together vinegar, olive oil, pepper and garlic. Set aside. In a separate bowl, combine rice and remaining ingredients except cheese. At serving time, drizzle vinegar mixture over salad; sprinkle with cheese.

Makes 4 servings.

Blueberry-Chicken Salad

After making North Georgia Caviar for Michael and Ryan to take to Luke's bachelor party, Joan combined fresh Blueberries from Wegmans with Chobani Greek Yogurt to add a new spin to chicken salad for lunch.

2 c. chicken breast, cooked and cubed
3/4 c. celery, chopped
1/2 c. red pepper, diced
1/2 c. green onions, thinly sliced
2 c. blueberries, divided
6-oz. container lemon yogurt
3 T. mayonnaise
1/2 t. salt
Garnish: Bibb lettuce

Combine chicken and vegetables in a large bowl. Gently stir in 1-1/2 cups of blueberries; reserve remaining berries. In a separate bowl, blend remaining ingredients except lettuce. Drizzle over chicken mixture and gently toss to coat. Cover and refrigerate 30 minutes. Spoon salad onto lettuce-lined plates. Top with reserved blueberries.

Makes 4 servings.

Roasted Veggie Tortellini Salad

This sensational salad is a must for any summer gathering.

20-oz. pkg. refrigerated 6-cheese tortellini pasta
1 red pepper, thinly sliced
3/4 c. red onion, thinly sliced
1/2 lb. asparagus, trimmed and cut into 1 1/2 inch pieces
salt and pepper to taste
2 T. olive oil, divided
1 zucchini, diced
7-oz. container basil pesto

Cook pasta according to package directions; drain, rinse with cold water and set aside. In a bowl, combine re pepper, onion and asparagus. Season with salt and pepper and toss with one tablespoon olive oil. Arrange red pepper mixture in a single layer on a baking sheet. Bake at 450 degrees for 10 to 12 minutes. Remove from baking sheet and set aside. Season zucchini with salt and pepper; toss with remaining olive oil. Arrange in a single layer on a baking sheet. Bake for 5 to 7 minutes, until tender but not brown. Combine roasted vegetables, cooked tortellini and pesto in a large bowl. Chill for one hour; serve chilled.

Makes 8 servings.

Zucchini Bread

You will love this simple recipe. 

It is easy by nature - uses a cake mix.

Prep: 25 min. Bake: 47 min. Cool: 25 min.

1 cup chopped pecans, divided
1 (18.25-oz.) package spice cake mix
1 1/4 cups milk
1/2 canola oil
3 large eggs
2 cups shredded zucchini (1 medium zucchini)

1. Place 2/3 cups pecans in a single layer in a shallow pan.
2. Bake at 350˚ for 6 to 7 minutes or until pecans are lightly toasted, stirring occasionally.
3. Beat cake mix and next 3 ingredients at low speed with an electric mixer for 30 seconds. Increase speed to medium, and beat 1 minute stopping to scrape bottom and down sides of bowl as needed. Stir in zucchini and 2/3 cup toasted pecans. Pour batter evenly into 2 (9- x 5- inch) lightly greased loaf pans. Sprinkle remaining 1/3 cup pecans evenly over batter.
4. Bake at 350˚ for 35 to 40 minutes or until a long wooden pick inserted in center comes  out clean. Cool in pans on a wire rack, and let cool 15 minutes before slicing.

Makes 2 loaves.

Joan’s Suggestions:
For best results, shred zucchini using the large holes of a box grater.
Using small individual bread pans produced 6 loaves (nice for sharing).

Recipe from Southern Living October 2007 p. 14

Lori's Technicolor Cake

Feeling creative in her kitchen, Lori experimented with cake batter and food coloring to create this surprise cake. She shared a piece of her magic with us.

Maine Crabmeat Breakfast Pie

 
The Arundel Meadows Inn is a 165-year-old farmhouse located near Kennebunkport, Maine. This is a house special. Joan decided on this overcast April Fools' Day to served it for brunch.

Ingredients:
8 large eggs
1/2 cup finely chopped scallions (about 6)
1 large red ball pepper, cored, seeded and diced (1 cup)
6 ounces fresh or imitation crabmeat, torn in shreds
4 ounces Swiss cheese, shredded (1 cup)
4 ounces Cheddar cheese, shredded (1 cup)
2 cups half-and-half
1 teaspoon pepper
1 cup fresh bread crumbs (from 3 slices of white bread)

1. Heat oven to 350ºF. Grease a 10-inch quiche pan of shallow 2-quart baking dish.
2. Whisk eggs until blended. Add remaining ingredients and stir to mix well.
   Pour into prepared pan.
3. Bake 45  minutes or until set and knife inserted near center comes out clean.
   Let stand about 10 minutes before serving.

Makes 8 servings

The April Fools' gremlins were playing havoc with the food chopper so Joan was unable to make bread crumbs. The dish did not suffer from this omission.

Shrimp & Feta Casserole

 
Joan was leafing through one of her favorite cookbooks, Gooseberry Patch - Big Book of Home Cooking, and came upon this recipe. What a surprise when I returned from hawk watching on Derby Hill to find this meal for dinner. Chunky salsa is the secret ingredient that makes this dinner savory.

Ingredients:
2 eggs, beaten
1 c. evaporated milk
1 c. plain yogurt
3-oz. pkg. crumbled feta cheese
2 c. shredded Swiss cheese
1/4 c. fresh parsley, chopped
1 t. dried basil
1 t. dried oregano
4 cloves garlic, minced
8-oz. pkg. angel hair pasta, cooked and divided
16-oz. jar chunky salsa
1 lb. medium shrimp, peeled, cleaned and divided
8-oz. pkg. shredded mozzarella cheese

In a medium bowl, combine first 9 ingredients; set aside. Spread half the pasta in a greased 13"x9" baking pan. Cover with salsa; add half the shrimp. Spread remaining pasta over shrimp; top with egg mixture. Add remaining shrimp and top with mozzarella cheese. Bake, uncovered, at 350 degrees for 30 minutes. Let stand 5 minutes before serving.

Serves 6 to 8.

Hint: To bake this when you're on vacation, purchase a large disposable roasting pan for easy clean-up. French bread is perfect for sopping up the savory sauce.

Ratatouille

This southern French dish is made with eggplant, zucchini, onions, peppers, tomato, and garlic. There are many different variations, but this recipe is our favorite.

Ingredients:
1 onion, chopped
3 to 4 cloves of garlic, chopped
3 to 4 T. olive oil
2 zucchini, sliced
2 eggplants,, peeled and cubed
2 green peppers, sliced
28-oz. can crushed tomatoes
1 t. dried parsley
1 t. dried oregano
1 t. dried basil
4 c. hot cooked rice

Saute onion and garlic inoil in a large skillet over medium heat. Add remaining ingredients, except rice; simmer over medium heat for 30 minutes or until vegetables are tender. Serve over cooked rice.

Serves 6 to 8.

Rush-hour Pork Stir-fry

Staying out of the red in the new black. Here is a recipe to make your dollars go further. This quick to make meal will help you make more for less.

What You Need:

1 lb. pork tenderloin, cut into strips
1 pkg. (16 oz.) frozen stir-fry vegetables (yellow, red, and green peppers, onions)
1/4 cup Kraft Asian toasted Sesame Dressing
2 Tbsp. lite soy sauce
1/2 tsp. garlic powder
2 cups broccoli slaw

Make It:

Heat large skillet sprayed with cooking spray on medium-high heat. Add meat; stir-fry 5 min. or until lightly browned.
Add stir-fry vegetables, stir-fry 5 min. or until heated through. Stir in dressing, soy sauce and garlic powder; cook on medium heat 2 min. or until heated through, stirring occasionally. Remove from heat.
Stir in broccoli slaw.

Shrimp & Feta Casserole

Chunky salsa is the secret ingredient in this savory dinner.

Using her cookbook, Gooseberry Patch Big Book of Home Cooking,  Joan made this casserole for our 2012 Valentine’s Day dinner.

2 eggs, beaten
1 c. evaporated milk
1 c. plain yogurt
3-oz. pkg. crumbled feta cheese
2 c. shredded Swiss cheese
1/4 c. fresh parsley, chopped
1 t. dried basil
1 t. dried oregano
4 cloves garlic, minced
8-oz. pkg. angel hair
16-oz. jar of chunky salsa
1 lb. medium shrimp, peeled, cleaned and divided
8-oz. pkg. shredded mozzarella cheese

In a medium bowl, combine first 9 ingredients; set aside. Spread half the pasta in a greased 13”x9” baking pan. Cover with salsa; add half teh shrimp. Spread remaining pasta over shrimp; top with egg mixture. Add remaining shrimp and top with mozzarella cheese. Bake, uncovered, at 350 degrees for 30 minutes. Let stand 5 minutes before serving.

Serves 6 to 8.

Aunt Winnie's Recipes

Aunt Winnie sent these two recipes in a response to Joan's request for bridal shower items.

Aunt Winnie in England

Curried Fruit

1 1/2 tsp. curry powder
3/4 cup packed brown sugar
1/2 cup oleo or butter (1 stix)

Melt and pour over drained canned fruit - 9 by 13 pan

1 lg. can each
                 pears (sliced)
                 peaches (sliced)
                 pineapple chunks

Optional
                 1 sm. mandarin oranges
                 1 sm. jar cherries

Bake in oven 325˚ for 1 hour

May refrigerate overnite.

Aunt Winnie in Action

Summer Dessert (Grandkids renamed it Pepto-bismol)

1 - 8oz. Kool Whip or heavy cream
1 pt. (2 cups0 softened sherbert
1 cup boiling water
1 lg. Jello or 2 sm. (to match sherbert)

Dissolve jello in boiling water. Add softened sherbert, fold in Kool Whip.
May use electric beater.
After dissolving jello, place in frig.
Do not cover. Can be made previous nite.