Haystacks

     Remember that tip about buying chocolate candy on sale after a holiday for baking? I just used my Easter chocolate to make these Haystacks for a friend who is taking care of Baby Jack, our dog.

     I made them by melting the chocolate with a bit of peanut butter, adding Chow Mein Noodles, Cheerios and peanuts.  Then, dropped them by the tablespoon-full amounts onto a cookie sheet to firm up. 

     I don't have measurements because it just depends on how much chocolate you have to use. One tip I do have is that for the mound of dry ingredients, the chocolate really goes a long way. Just keep adding a little of each until you've used up all the melted chocolate mixture.

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What is So Great About Hard Anodized Aluminum Cookware?

     The Cookware you choose should be a reflection of how you cook, aspire to cook, and your budget. If you spend a lot of time in the kitchen, and love to cook, you probably want to invest more into a cookware set. If you are a busy person who occasionally entertains, you may or may not want to invest in a high end cookware set. There is a type of cookware for every lifestyle and cooking interest.

     That said, this article will focus on Hard Anodized Aluminum Cookware, with other articles focusing on stainless steel, cast iron, etc. coming in the future.  Keep in mind, if you have an opportunity to borrow a piece of friend's cookware to try, or ask your friends for their opinions about the cookware they use, it will help you greatly in determining which type of cookware suits you.  Also, consider purchasing one piece of cookware to test before you purchase an entire set, if the investment isn't too great.
   
     Hard Anodized Aluminum Cookware is one of the best and most popular types of cookware for several reasons. For professional and home chefs, the primary benefit of using this type of cookware is the even heat distribution it offers. You'll find no hot spots on the surface of Hard Anodized Aluminum. This is very important in that the food you are cooking  will cook at the same rate regardless where it is positioned in the pan or pot.
  
     A characteristic of Hard Anodized Aluminum is that it has an extremely smooth, virtually non-porous surface.  The great thing about this is that food doesn't stick as easily as it will on other types of cookware with a more porous surface. Another benefit to this is easier clean up.

     Hard Anodized Aluminum Cookware is very strong.  In fact, it is harder than stainless steel.  It resists abrasion and offers incredible durability for a long life.  It is not unusual for an owner to have this cookware for 20 or more years, and remain completely satisfied with its performance and durability.

     Another benefit of this cookware is that it withstands very high temperatures, so that no transformation in the products occur. Again, Hard Anodized Aluminum is very, very durable. In fact, it's difficult to damage it.   

     There are even new Hard Anodized Aluminum Cookware sets that are available with a non-stick interior, which means very easy clean up and less fat required to cook food.  So, not only will this cookware offer superior performance and durability, sets with nonstick surfaces makes your cooking experience even more pleasant.

     Professionals depend on the reliability of Hard Anodized Aluminum Cookware, and it is a very popular choice with chefs at all skill levels.  So, if you are interested in cooking with the same cookware many pros use, Hard Anodized Aluminum is a great choice.  Add the non-stick feature to this top performer, and you have the best of both worlds.

     You will find a selection of Hard Anodized Aluminum Cookware at http://www.cookprostore.com/rachael-ray-10-pc-hard-anodized-non-stick-cookware. And, if you make a purchase, we will include a free cookbook ($19.95) value with your order, while supplies last.

Creamy Milk Chocolate Pie

     For some reason, I've never been a chocolate cheesecake fan.  I love chocolate in probably everything else imaginable, but typically find chocolate almost clashes with the cream cheese in chocolate cheesecake.

     Anyway, I knew there were some redeeming qualities because so many people love it.  So, I began to think that maybe the ratio of cream cheese to chocolate was too high.  Certainly, there couldn't be too much chocolate.  I don't know if that's even possible.  So, I experimented a bit and found what I think is the perfect combination.

     This pie is great any time of the year; but, because it's frozen, I think more of making it in the summer.  It's really simple and extra creamy.  We make it for our beach condo vacation meals because it's so easy and everyone loves it. You can make it even easier if you want to substitute thawed whipped topping instead of cream. If you do, I suggest you omit the sugar from the recipe. I hope you enjoy it, too.

Milk Chocolate Pie

8 Oz. Milk Chocolate
1/4 C. Milk (I have replaced the milk with Bailey's Irish Cream as well)
1 T. Sugar (or more if you like it a little sweeter)
1 8 Oz. Cream Cheese, Softened
2 Pints Cream
1 9" Pie Shell, baked and cooled
Chocolate Curls (Optional)

Heat chocolate and 2 T. of the milk in a saucepan over low heat, stirring until chocolate is melted.

Whip cream and set aside in refrigerator.

In a bowl, beat sugar into cream cheese.  Add remaining milk and chocolate mixture and beat until smooth.

Fold about 1/2 cup of the whipped cream into the chocolate mixture to lighten.  Then, fold the chocolate mixture into the rest of the whipped cream until completely mixed. Be careful to fold the mixtures together and not stir, or you will lose the air whipped into the cream.

Spoon into the cooled pie shell. Top with chocolate curls. Freeze at least 3 hours. Allow to stand at room temperature for 15 minutes - or until you can easily cut slices to serve.

The Best Marinara Sauce

     I have tweaked this sauce recipe for years, and like the current version really well.  Use fresh herbs, if available.


1 Medium Onion, chopped fine
1 Stalk Celery, chopped fine
2 Carrots, chopped fine
2 Cloves Garlic, chopped fine or put through a garlic press
1 28 oz. Can Crushed Tomatoes
1 16 oz. Can Tomato Sauce
1 6 oz. Can Tomato Paste
3/4 C. Red Wine
1 t. Basil
1/2 t. Oregano
1/2 t. Crushed Fennel Seed
1 t. sugar
2 T. Milk
1 t. Sea Salt
1/2 t. crushed Black Pepper

In a heavy pot, or dutch oven, heat about 2 T. olive oil. Add the onion, celery, carrots and garlic. Saute over medium heat, stirring until the vegetables are soft, being careful not to burn the garlic.

Add the wine and allow to simmer until reduced until liquid is gone. 

Add the tomatoes, tomato sauce and tomato paste, stirring to blend. 

Add the remaining ingredients and mix well.

Mix in about 2 cups of water. 

Let simmer for 1 to 2 hours until flavors blend and sauce thickens.

Pour over cooked pasta and serve with Parmesan Cheese. 

Chicken and Noodle Soup is Easy to Make

     I have memories of my grandmother's homemade chicken and dumplings, and to this day, I've never had any that come close.  Unfortunately, I don't have that recipe, but I've come up with a chicken noodle soup recipe that my kids love.

     It's really not that difficult to make great tasting Chicken and Noodle Soup.  Really!  With the convenience of using a supermarket roasted chicken, you can get incredible flavor without starting from scratch.

     When I started testing recipes, I looked through all my conventional cookbooks, gourmet cookbooks, online, etc. All the recipes I found seemed to lack the flavor I was looking for - you know, that great 'chickeny' depth of homemade chicken soup? So, I started looking in those cookbooks from churches and other organizations.

     Although I didn't find the exact recipe there, I did have some thoughts that led to my current method.  I use a noodle recipe from a very sweet lady who goes to my church, Delores Koster. Her soup recipe is in the St. Francis Xavier, Carbondale, Illinois Cookbook.

     The struggle I was having lied in making the stock/broth/base for the soup. That's when I decided there had to be a better, easier, faster way to get the flavor I wanted without waiting for a whole chicken, vegetables and some seasonings to figure out how to marry together appropriately.

     One night after my daughter's basketball game, we stopped to get a rotisserie chicken and the grocery store for dinner. My family only likes the white meat, so we always have part of the chicken left over.  Rather than tossing it, because no one liked the dark meat, I froze the whole thing until I could figure out how to use up the remaining chicken.

     My son had been asking for homemade chicken and noodles, and that's when I decided to give it a try.  I added what was left of the rotisserie chicken into water with some vegetables and spices to make the base for the soup.  After a couple of hours of simmering on the stove - and it smelled great - I strained the mixture and boned what was left of the chicken.  Ironically, my kids don't really like a lot of chicken in their soup, so this idea works out great for us. And, for some reason, they do eat the dark meat in this soup.

     I add the noodles and let it simmer for at least an hour or two.  Usually, I have to add more water prior to adding the noodles.  The result is really good.  It has become one of those meals that everyone looks forward to, and the kids always ask for when they don't feel well.  I guess that's the true test of chicken soup, right?  I hope you enjoy it, too!

     By the way, feel free to add new carrots or whatever other kind of vegetables you would like to this soup. The flavor of the vegetables you add to make the broth releases into the broth and chicken, so you'll need to toss those. My kids prefer to have a bowl of steamed broccoli and cauliflower that they can dip in the broth, so I don't add anything but noodles to the strained broth for us.

Chicken Noodle Soup

1 Grocery Store Rotisserie Chicken - or the remaining part of one. (If you like a lot of chicken in your soup, you may want to add a chicken breast or two if not using a whole chicken)
1 Medium Onion, quartered
2 Stalks Celery, cut into 2 inch pieces
5 whole Peppercorns
1 T. Poultry Seasoning
1 T. Sea Salt
Water

In a Dutch Oven, or large soup pot. Add all of the above ingredients except water.  Pour enough water over to cover ingredients by 1 inch.

Bring to a boil, then turn down to a simmer and leave uncovered for at least 1 hour, but preferably 2. I like to start this first thing in the morning to have for lunch, or at noon for an early dinner.

With a slotted spoon, or spider, strain chicken, bones, and vegetables out of pot.  Put pot back on burner, and add about 3 cups of water.

Bone chicken, reserving meat for the soup.  If you would like to add vegetables, especially carrots, do so now.  If adding peas, you can wait until the last 10 minutes of total cooking time.

Noodles

1 egg
3 egg yolks
Cold water
2 C. Flour
2 t. Salt

In a medium mixing bowl, add all eggs.  Whisk until light.  Add 3 tablespoons of cold water and salt and whisk until well blended.

Add flour and mix with a fork until you can gather it up in your hands and form a ball.  Depending on the weather, I've had to add a bit more water to bring it together; but, be careful not to add to much and make it sticky.

Let the dough sit for about 5 minutes.  This is important because it allows the dough to be rolled out much easier, and less like elastic.

Flour the area where you will roll out the dough.

Roll out the dough into a large circle.  I get it as thin as I can, about 1/8 inch, although some people like their noodles thicker. If you prefer them thick, you will need to add for time for cooking to make them tender.

Using a pizza cutter, cut the dough into noodles the desired width and length you prefer.

Put the noodles into the simmering broth and continue to simmer for at least 1/2 hour, but they are more tender if you have the time to let them simmer for an hour.

Add the chicken about the last 15 minutes.

Taste for seasoning, because I usually need to add at least another teaspoon or so of salt at this point.

Grilled Pizza

     Warmer weather reminds me of having pool parties and cooking outside. One meal that guests really appreciate is grilled pizzas.  I think there are a couple of reasons for this. First, they taste really good!  Second, your guests can personalize them to their own taste.  For the host, this is a great make ahead idea.

     Here's what I like to do.  I make the dough ahead of time - usually the day before. If you put the dough in a large zipper bag in the refrigerator, it will rise overnight just fine.  Then, you can just punch it down and roll out individual pizza rounds.  I'll include a recipe at the end for pizza dough. I will typically roll out the dough into about eight-inch rounds and grill them lightly- at a medium temperature - on one side. Then, I stack them between paper towels after they're cool.  The grilled side is where toppings go.  Put the assembled pizzas on cookie sheets dusted with cornmeal for easy transport to the grill.  5 minutes on the grill should cook the raw side of the dough as well as the toppings.  A good tip is also to crumple up two or three paper towels and pour a bit of vegetable oil on them.  Use a tongs to rub this over the grate on your grill to help prevent sticking.

     Some ideas for toppings include bowls of cooked Italian sausage, pepperoni, chicken breast pieces, Mozzarella, Gorgonzola, Parmesan, basil leaves, sage leaves, Italian parsley, thinly sliced tomatoes, sauteed mushrooms, sauteed onions, pizza sauce and whatever ingredients you may prefer.  These are some that I use. 

     Keep in mind these are thin pizza crusts, so the more advanced prep you do for the toppings, the better result.  For example, you would not want to put raw sausage on them because there isn't enough time to cook it through before the crust would burn. Likewise for the onions and mushrooms.  It would be difficult to fully cook them on the grill, so sauteing in advance is a good idea.

     If you set up an assembly line of sorts for the ingredients, it is easy for guests to put together their own pizzas.

     Kids especially like making their own pizzas, so this is a fun party idea.

     If you prefer not to make your own pizza dough, you can purchase it in the refrigerated section of the grocery store - or, you could use flour tortillas.  But, I think the dough gives a more authentic flavor to the pizzas.

Pizza Dough

2 tsp. active dry yeast
1/4 c. warm water (about 110 degrees)
2 2/3 - 3 c. all-purpose white flour
1 tsp. salt

Sprinkle yeast over the water in a bowl. Stir until dissolved.  In the mixing bowl of a mixer fitted with a dough hook, combine 2 2/3 cups of the flour and salt.  Pour in the wet yeast mixture. Gradually mix it into the flour, adding a little more warm water, up to 1/3 cup. Allow the mixer to knead until very smooth, soft, and no longer sticky, about 2 minutes. You may need to add additional flour as needed to keep the dough from sticking.  It should still be fairly wet.

Oil the dough and put it back into the bowl. Cover with plastic wrap and let rise until doubled, about 2 to 2 1/2 hours. If you prepare the dough the day before, lightly oil it and put it in a large zipper bag. It will rise in the refrigerator overnight. Punch dough down and turn it onto a floured surface. Use a pastry cutter or a thin sharp knife to divide the dough in half. Divide each half again, and each piece one more time, so that you have 8 portions. Roll each piece out into 8 inch rounds.

You may keep the dough in the refrigerator for up to 2 days, or you may freeze it up to 2 months. If frozen, allow it to thaw in the refrigerator overnight before preparing.

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 Easter Egg Cakes

     These cakes are fun to make with Easter egg cake pans.  I used the Yellow Cake and Butter Cream Frosting recipes from the Best Recipe Cookbook from Cook's Magazine.  Cake mixes are great when you don't have time to bake, but this recipe is very good, and really doesn't take a long time.  The frosting does take a little more work than opening a tub, but it's worth it!

     I use zipper bags to pipe the frosting colors on because it's easier than the permanent bags you have to wash.  If there is any left, I just toss them into the frig in a larger zipper bag to use later.  It's fun to personalize the kid's french toast or other baked goodies you might make - and you don't have to open a new tub or make new frosting to do it.

What's For Easter Dinner This Year?

     I haven't decided yet, but I usually rotate the main course between lamb, ham, beef tenderloin.  This has been such a cold and LONG winter that I'm thinking something really 'Spring-y' sounds great.  What are you planning? Are you having a large group of guests?  Something a little smaller and more intimate?  Kids involved?  That last question is a real menu challenge at times.

     Considering I will have given up my favorite thing for several weeks during Lent, my mind is completely focused on dessert - and chocolate.  I think I consume more chocolate on Easter than any other holiday - and maybe all of them together!  As much as I love cooking and making desserts, it's extremely difficult for me not to raid my kids' Easter baskets for the Bliss chocolates, Cadbury candy coated chocolate eggs, and, of course, Reese's eggs.  I think they're even better than the typical Reese cup.

     Okay, since I started writing, I've convinced myself that it's going to be lamb this year.  The Thanksgiving and Christmas holiday memories remind me that ham and beef tenderloin made the list.  So, with friends John and Marsha's Roasted Spiced Leg of Lamb recipe in hand, that's the plan.  The rest isn't as important as determining that chocolate dessert!  Marsha and I used to joke about how appetizers and dessert would be perfect, and the rest between was just filling time and placating dinner guests.

     Well, I think I can make one variation on that theme for Easter.   Everything between Easter baskets and dessert could be optional!  Let me know what you're planning.  And, here is that excellent Lamb recipe.

     Happy Easter, Everyone!

Spiced Leg of Lamb

2 t. Salt

1 t. Celery Salt

1/2 t. Ginger

1 t. Paprika

1/2 t. Rosemary

1 t. Pepper

2 t. Marjoram

1 t. Lemon Pepper

2 Cloves Garlic, smashed, or 2 t. powder

2 T. Water

Mix seasonings into a paste with water.  Spread on lamb and roast at 325 degrees for 2-3 hours or until internal temperature is 145 degrees for medium.  I have also prepared this recipe on the grill, and it is wonderful! 

10 Every Day Cooking Tips and Tricks

   

      Don't you love getting useful tips for just about anything?  Tips that can save time, money and are easy?  Read on, and I think you'll be pleased with how you can put these to use today!

 1. When it's strawberry season, buy extra to freeze. Freeze them unwashed in zipper bags. They work great in winter time smoothies. Just take several out rinse and cut the top off and plop in the blender with a banana and orange juice.

 2. Hate making bacon because of the splatter mess? Make it in the oven. Spray a cookie sheet with pan spray and line up the bacon. Bake at 375 degrees until almost done.  I drain on paper towels and store in the refrigerator in fresh paper towels. You can take out just what you need and microwave them in another paper towel until done.

 3. Isn't slicing grapes or cherry tomatoes in half time consuming? Get 2 plastic carton container lids and put them in between the lids.  You can then easily slice them horizontally in a few strokes between the lids.

 4. Like to make pizzas on the grill in the summer? After you make the dough, roll it out into individual serving size pizza rounds. Then, grill lightly on one side. Stack them for guests to top as they wish.  Make sure they put sauce and toppings on the grilled side.  Put back on the grill to finish.

 5. Like steel cut oats, but don't have 30 minutes to wait for it in the morning?  Make the recipe with one cup of oats and put it in a container in the refrigerator. Scoop out only what you need each morning and microwave. Works great!

 6. Have bananas that are getting too ripe, but no time to make banana bread? Peel them and put them in a plastic zipper bag, getting as much air out as possible, and freeze. They will be ready to go when you have the time to bake.

 7. Love chocolate desserts? Visit the grocery or drug stores after a holiday and up seasonal chocolate really inexpensively for great desserts in the future.

 8. Don't you love those grocery store rotisserie chickens? I cut the breast meat off the bone for my kids, and save the rest of the chicken in a gallon zipper bag in the freezer. You can put it in a stockpot with water, onion, carrot, celery, poultry season, bay leaf and a little salt and pepper for the start of great chicken noodle soup. There is already a lot of great seasoning that adds to the depth of flavor.

 9. Have just a bit of steak, chicken or fish left from a meal? Save it and make a quesadilla appetizer tomorrow for everyone to munch on before dinner, or an after school snack.

10. Make too much icing for those sugar cookies?  Put the leftovers into zipper bags and store in the freezer. When you need to decorate a few cookies or write on a cake, you'll have them ready made and in a variety of colors.

      There is a great restaurant located here in southern Illinois called Mary's. It has been well-known and loved for many years.  Even as a college student here at Southern Illinois University in Carbondale, it was widely known as "The" place for a very special dinner.

     Although the original owner, Mary Licos retired and sold the restaurant many years ago, the new owner, David Hayes,  and his crew have done an amazing job ever since.

     Each fall and winter, they offer a wonderful Pumpkin Leek Soup.  I enjoyed it so much that I have come up with my own version. It is a bit different from Mary's, but it reminds me of the original!

     This soup reminds me of the holidays, and is perfect for an intro to a great meal.  I have made it with either carrots or pumpkin.  My guests love it, and I'm sure yours will as well.

Pumpkin (or Carrot) Leek Soup

6 medium carrots, cut into 1/2 inch rounds, (1 lb.)  or 1 can of pumpkin
2 medium Yukon Gold potatoes, peeled and cubed
1 Granny Smith apple, peeled and chopped
3 ribs celery with leaves, cut into 1/2 inch segments
2 medium leeks, white part only, cut into 1/2 inch segments
4 c. water
4 c. chicken broth
2 T. fresh dill, chopped
4 t. sugar
1/2 t. white pepper
1/8 t. cayenne pepper
1/2 t. cinnamon
1 t. salt
1 c. cream or half and half
1/2 c. butter
Sour cream and fresh dill for garnish

     Place vegetables in food processor bowl with 1 cup of the broth.  Pulse until coarsely chopped.  Transfer to soup pot. Stir in the rest of the broth and spices.  Cover and simmer until tender, 45 to 60 minutes.

     Use an emulsion blender to blend until smooth right in the pot.  Or, transfer the mixture in 3 batches to a blender to puree.  Make sure that you only fill the blender 1/2 full to allow for expansion.  Also, it's a good idea to put a kitchen towel over the lid prior to blending.

     Return all to soup pot.  Stir in the cream and butter.  Cover and heat through.  Do not boil.  Garnish with sour cream and fresh dill springs.  Serves 8. Enjoy!

Spur of the moment get together? No problem with these quick and delicious appetizers!

This happens to all of us. It's Friday afternoon, and your colleagues are talking about getting together for a drink after work. You volunteer to have everyone over, but have no thoughts for a few quick appetizers.

Not to worry! If you keep a few staples on hand, I have a couple of great ideas for quick and delicious appetizers your guests will love! No matter what the season, these appetizers work well.

I always have a jar of artichokes, on hand -- the main ingredient of this recipe. I have made it so many times, that I just keep all the ingredients around now because you never know when friends or family will drop in for a visit. Here we go:

Artichoke Cheese Bake

1 can or jar of artichokes (if you have them marinated, that's fine - it makes no difference)
1 cup grated cheese (Romano or Parmesan work well)
1 small can diced chilies
1 cup mayonnaise
1 t. garlic powder
1/2 t. sea salt
1/2 t. freshly ground pepper
(Optional - at the holidays, I like to add about 1/2 cup of crab meat. Fold it into the mixture after you have pulsed the previous ingredients in the food processor. I omit the chilies when using crab meat in order to not overpower the flavor of the crab.)

Preheat oven at 350 degrees. Butter or spray a 1 qt. casserole or baking dish. Put all the ingredients in a food processor and pulse until there are small chunks of artichokes visible, about the size of a pea.

Put into prepared baking dish and bake for about 35 minutes, or until a bit brown on top and bubbly.

This is a great dip with water crackers because they allow the flavors to really come through. I also like to use broccoli, cauliflower and red bell peppers to dip into it. Everyone always loves it, and are amazed that it's so simple to make. This one is an easy hit!

Pesto Bruschetta

1 French Bread Baguette, cut into 1/2" slices
1/3 cup pesto - any type
Roasted red peppers, thinly sliced, enough for 2 pieces on each slice of bread
1/2 cup grated or shaved parmesan cheese
Olive oil

Heat oven to 400 degrees. Brush one side of bread with a bit of oil. Put on baking sheet, oiled side up, and bake until top is barely brown, about 7 minutes. Remove from oven and cool until you can handle them.
Flip the bread slices over. Spread pesto on each slice. Top with roasted red pepper slices and cheese.

Return to the oven for another 6 minutes, or until cheese begins to melt. Serve warm.

This is a great flavor combination with traditional basil pesto, or, any other flavor you may choose. I've used a sun dried tomato based version in this recipe as well.

So, there are a couple of ideas to help you out in a pinch. Maybe you'll end up keeping these items on hand so that you can accommodate that last minute get together as well. They're homemade, quick and delicious. Your guests will love them.

These are just a couple of my "old reliables". Enjoy!

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