Brown Sugar Pecan Squares

I have so much stuff in my pantry
that I need to clear them out,
before moving to Virginia.
One of the food products that I have,
in large quantities
are nuts
and brown sugar.
So,
I made these brown sugar pecan squares
from Paula Deen.
They are so delish!
They taste like pecan pie cookies.
Yummy!

Recipe by Paula Deen.
Yields 16 2inch squares.

1 egg
1 cup light brown sugar
1 tsp pure vanilla extract
1/2 cup all purpose flour
1/4 tsp baking soda
1/4 tsp salt
1 cup chopped nuts (I used pecans)

Preheat oven to 350F.
Grease an 8 inch square pan.
Stir together egg, sugar and vanilla in a bowl.
Sift together flour, soda and salt in another bowl.
Quickly stir into egg mixture.
Add nuts and spread in pan.
Bake for 18-20 minutes.
Cookies should be soft in center.
Cut into squares.

Note: The mixture is gonna be gooey and sticky. Dont panic. Just spread it in the pan with a spatula.

Oatmeal Chip Cookies

Recipe by Paula Deen.

This makes 4 1/2 dozen cookies.
You might want to reduce the portions.
Also, I didnt have any Hershey bar,
so I didnt include that in my cookies.

1 cup (2 sticks) butter, softened
1 cup sugar
1 cup light brown sugar
2 eggs, beaten
1 tsp pure vanilla extract
2 1/2 cups quick cooking oatmeal
2 cups all purpose flour
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1 12-oz package semi-sweet chocolate chips
1 9oz Hershey Bar (milk chocolate), grated
1 1/2 cups nuts (I use walnuts)

Preheat oven to 375F.
Lightly grease one or more cookie sheets.
Using an electric mixer, cream butter and sugars together in a bowl until fluffy.
Add eggs one at a time, beating well after each addition.
Add vanilla.
In a food processor, blend oatmeal to a fine powder.
Mix in a bowl with flour, salt, baking powder, and baking soda; add to creamed mixture.
Mix well.
Str in chocolate chips, grated Hershey Bar, and nuts.
Roll into balls and place 2 inches apart on cookie sheet.
Bake for 10 minutes.

Cocktail Meatballs

My favorite kind of meatballs.
If you want to save time,
you can always use
frozen pre-made meatballs.


Recipe taken from Allrecipes.com

INGREDIENTS:
1 pound ground beef
1/2 cup dried bread crumbs
1/3 cup chopped onion
1/4 cup milk
1 egg
1 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/8 teaspoon ground black
pepper
1/4 cup shortening
12 fluid ounces tomato-based
chili sauce
1 1/4 cups grape jelly

DIRECTIONS:
1. In a large bowl, combine ground beef, bread crumbs, onion, milk, egg, salt, Worcestershire sauce, and ground black pepper. Mix together, and shape into meatballs.
2. In a large skillet, heat shortening over medium heat. Add meatballs, and cook until browned, about 5 to 7 minutes. Remove from skillet, and drain on paper towels.
3. Add chili sauce and jelly to skillet; heat, stirring, until jelly is melted. Return meatballs to skillet, and stir until coated. Reduce heat to low. Simmer, uncovered, for 30 minutes.

Carrot Salad

Oh, I'm so not a fan of carrots,
but this salad
had me at the first spoonful!
Carrot Salad is one of Jeff's favorite
side dish.
I've made a couple from various recipes
and it always didnt turn out
the way he likes it.
But this recipe,
goes way beyond.
Even I LOVE it.
And I'm not usually a carrot kinda girl.
This one is sweet.
Tangy.
Fresh.
Lemoney.


Recipe by Ina Garten.

1/3 cup golden raisins
1 pound carrots
2 tablespoons freshly squeezed lemon juice
1/4 cup sour cream
1/4 cup mayonnaise
3 tablespoons sugar
1/2 teaspoon salt
1/3 cup diced fresh pineapple

Place the raisins in a small bowl and cover with boiling water. Allow to sit for 5 minutes and then drain.

Fit a food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches. Place the grated carrots in a medium bowl, add the lemon juice and toss.
For the dressing, whisk together the sour cream, mayonnaise, sugar and salt. Pour the dressing over the carrots and add the pineapple and raisins. Toss together and serve.

Super Sloppy Joes and Baked Sweet Potato Fries

Sloppy Joes recipe by Rachel Ray.
Sweet Potato Fries recipe by Paula Deen.

Super Sloppy Joes

1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 1/4 pounds ground beef sirloin
1/4 cup brown sugar
2 teaspoons to 1 tablespoon steak seasoning blend, such as McCormick brand Montreal Seasoning
1 medium onion, chopped
1 small red bell pepper, chopped
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
2 cups tomato sauce
2 tablespoons tomato paste
4 crusty rolls, split, toasted, and lightly buttered
Garnish: sliced ripe tomatoes, pickles, Deviled Potato Salad, recipe follows

Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops.


Sweet Potato Fries
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Olive Oil, for tossing
5 sweet potatoes, peeled and sliced into 1/4-inch long slices, then 1/4-wide inch strips, using a crinkle cut knife
Oil
1 tablespoon House Seasoning
1/2 teaspoon paprika

For the House Seasoning:
Mix ingredients together and store in an airtight container for up to 6 months.

Preheat oven to 450 degrees F.

Line a sheet tray with parchment. In a large bowl toss sweet potatoes with just enough oil to coat. Sprinkle with House Seasoning and paprika. Spread sweet potatoes in single layer on prepared baking sheet, being sure not to overcrowd. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 20 minutes. Let cool 5 to 10 minutes before serving.

Is it Better Than Sex Cake...

Oh yes it is!
LOL..
I made this cake many, many times
as it is Jeff's favorite cake.
I think the toasted coconut flakes
got him.

For his birthday,
on April 13th,
he requested me to make this cake.
I hadn't make it for over 2 years.
So,
I complied.
And here it is...



Recipe by Paula Deen.

1 (18.25-ounce) box yellow cake mix, plus ingredients to prepare
1 (20-ounce) can crushed pineapple
1 1/3 cups sugar
1 (3.4-ounce) box French vanilla pudding, plus ingredients to prepare
1 1/2 cups heavy cream
1 cup flaked, sweetened toasted coconut

Preheat oven to 350 degrees F.
Prepare yellow cake mix as directed using a greased 13 by 9 by 2-inch pan and bake for 30 to 35 minutes. While cake is baking, combine the pineapple and 1 cup of sugar in a saucepan, and bring to a boil over medium heat stirring constantly. Remove from heat and allow to cool slightly.

Remove cake from oven and using a fork, pierce holes into cake. Pour pineapple mixture over hot cake and set aside.

Prepare pudding according to package directions. Spread pudding over cake and refrigerate until thoroughly chilled. Whip heavy cream and remaining sugar until stiff. Cover top of cake with whipped cream and sprinkle toasted coconut on top.

Spaghetti Bolognese

I made this sometime ago
but forgot
to update the blog.

Recipe by Ellie Krieger.

3/4 box(12ox) whole wheat fettucine
1 tbsp olive oil
1 small onion finely chopped (about 1 cup)
1 medium carrot, finely chopped (about 1/2 cup)
2 stalks celery, finely chopped (about 1/2 cup)
8 oz white mushrooms, finely chopped
3 cloves garlic, minced (about 1 tablespoon)
1 pound lean or extra lean ground beef
2 tbsps chopped fresh thyme or 2tsps dried
Two 14.5 cans no salt added diced tomatoes, with their juices
1/2 cup low sodium chicken broth
1/4 cup fat free evaporated milk or regular whole milk
Salt and freshly ground black pepper to taste
1/4 cup freshly grated Parmesan cheese

Cook the pasta according to package directions.
In the meantime, heat the oil in a large skillet over medium high heat.
Add the onion, carrot and celery and cook, stirring a few times, until softened, about 5 minutes.
Add the mushrooms and cook until the water they release has evaporated, another 5-7 minutes, stirring a few times.
Add the garlic, ground beef and thyme and cook until the meat is browned, breaking it up into small pieces as it cooks, about 5 minutes.
Stir in the tomatoes and broth and cook until the sauce is thickened, about another 5minutes.
Stir in the milk and cook for 1 minute more. Season with salt and pepper.
When the pasta is done, drain it, put it back in the pasta pot, add the sauce and stir the sauce and pasta together.
Divide between 4 serving bowls, sprinkle with Parmesan and serve.

Lasagna Rolls

I love lasagna
but making them
can be a torture.
So
when I saw this recipe
on the Food Network,
I knew I have to try it.
It's so easy to make
and
the best thing,
it cuts making my own traditional
lasagna
in half!



Recipe by Giada De Laurentiis

Sauce:
2 tablespoons unsalted butter
4 teaspoons all-purpose flour
1 1/4 cups whole milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Pinch ground nutmeg
Lasagna:
1 (15-ounce) container whole milk ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
1 cup plus 2 tablespoons grated Parmesan
3 ounces thinly sliced prosciutto, chopped
1 large egg, beaten to blend
3/4 teaspoon salt, plus more for salting water
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons olive oil
12 uncooked lasagna noodles
2 cups marinara sauce
1 cup shredded mozzarella (about 4 ounces)


To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.
Preheat the oven to 450 degrees F.

Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.

Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.

Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamelsauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.