Baked Ziti with Spinach and Tomatoes

* 3/4 pound hot Italian sausages, casings removed
* 1 medium onion, chopped
* 3 large garlic cloves, chopped
* 1 28-ounce can diced peeled tomatoes
* 1/4 cup purchased pesto sauce


* 10 ounces ziti or penne pasta (about 3 cups), freshly cooked
* 8 cups ready-to-use spinach leaves (about 2/3 of 10-ounce package)
* 6 ounces mozzarella cheese, cubed
* 1 cup grated Parmesan cheese (about 3 ounces)

Heat heavy large saucepan over medium-high heat. Add sausage, onion and garlic and sauté until sausage is cooked through, breaking up meat with back of spoon, about 10 minutes. Add tomatoes with juices to pan. Simmer until sauce thickens slightly, stirring occasionally, about 10 minutes. Stir in pesto. Season sauce with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)

Preheat oven to 375° F. Lightly oil 13 x 9-inch glass baking dish. Combine pasta, spinach, mozzarella and 1/3 cup Parmesan cheese in large bowl. Stir in hot tomato sauce. Transfer mixture to prepared baking dish. Sprinkle remaining 2/3 cup Parmesan cheese over. Bake until sauce bubbles and cheeses melt, about 30 minutes.

Found here - http://www.epicurious.com/recipes/food/views/BAKED-ZITI-WITH-SPINACH-AND-TOMATOES-2609

Best Two-Egg Cake

Mom's yellow cake recipe

1/2 c butter

1 1/2 c sugar

2 1/4 c sifted cake flour

2 1/2 t baking powder

1 t salt

1 t vanilla

2 eggs

1 c plus 2T milk

sift dry ingredients into bowl. Add butter and 2/3 c milk and vanilla. Beat on low for 1 minute. Add remaining milk and eggs. Beat on low for 30 seconds. Scrape bowl and Beat at high for 1 minute. Bake in 2 8" rounds at 350 for 23- 25 minutes.

NOTE: I usually did this recipe at 1 1/2 times the amounts, because I found it wasn't enough. Doubled, I think it make 9" rounds plus some cupcakes. or a 9x13 and some cupcakes.

Here are the amounts I used for 1 1/2 times the recipe:

3/4 c butter

2 1/4 c sugar

3 3/8 c sifted cake flour

3 3/4 t baking powder

1 1/2 t salt

1 1/2 t vanilla

3 eggs

1 1/2 c plus 3T milk

I made some changes to this cake that I'm very happy with so I'm leaving it here-

3/4 c butter

2 1/4 c sugar

3 3/8 c sifted flour

3 3/4 t baking powder

1 1/2 t salt

1T vanilla

1 egg, plus 2 egg whites

1 1/2 c plus 3T milk

1/2 cup sour cream

Cream together butter and sugar, about 4 minutes. Add eggs one at a time, mixing until incorporated. Beat in vanilla.
In a separate bowl, mix together flour, baking powder, and salt. Add flour mixture, sour cream, and milk alternately to the sugar/butter mixture, beginning and ending with flour. Scrape the sides and make sure it is mixed thoroughly.

Bake in 2 8" rounds (plus one pan of mini cupcakes)at 350 for 23- 25 minutes.

Caramel Corn

Mom and I made this last time she was visiting. SO GOOD!!

Ingredients:

• 10 to 12 quarts of freshly popped popcorn (1 lb. uncooked kernels) (Mom and I preferred 10-11 quarts)
• 1 1/2 cups butter
• 3 cups brown sugar (I prefer dark)
• 3/4 cup corn syrup or simple syrup (mom liked light corn syrup, I like dark corn syrup, it seemed to add more flavor)
• 1 1/2 teaspoons salt
• 2 teaspoons vanilla extract
• 1/2 teaspoon baking soda

Instructions:

1. Preheat the oven to 250°F (120° C) . Place the popped popcorn in two very large baking or roasting pans with high sides.
2. Melt the butter in a large saucepan over medium heat. Add the brown sugar, corn syrup and salt. Increase the heat and stir constantly until the mixture begins to boil. Allow the syrup to boil undisturbed for four minutes.
3. Stir in the vanilla and baking soda, and immediately pour the hot syrup over the popcorn. Stir to coat the popcorn evenly with the syrup.
4. Bake the popcorn for one hour, stirring every 15 minutes. Each time the popcorn is stirred, rotate the pans from top to bottom and front to back. (I made it in a smaller oven once with one on top, and one on bottom, and they both burned within the first 10 minutes. Also, it really needs the whole hour)
5. Allow the popcorn to cool completely before storing in airtight containers. (Continue to stir while it cools so that it doesn't stick together)

http://party-food-recipes.suite101.com/article.cfm/how_to_make_caramel_popcorn

Taco Seasoning

Original recipe times 6

6 Tablespoons chili powder (3/8 cup)
3 Tbsp cumin
2 Tbsp black pepper (1/8 cup)
2 Tbsp salt (1/8 cup)
1 Tbsp paprika
1 Tbsp oregano
1/2 Tbsp garlic powder
1/2 Tbsp onion powder
6 pinches cayenne

 

If you want just enough for one time, weirdo

• 1 tablespoon chili powder
• 1 1/2 teaspoons cumin
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• pinch of cayenne, to taste)

Combine all ingredients and store in an airtight container. I use an empty glass spice jar that has been washed out.

http://www.recipezaar.com/Basic-TacoFajita-Seasoning-81428

Scones

• 1 3/4 cups all-purpose flour
• 4 teaspoons baking powder
• 1/4 cup white sugar
• 5 tablespoons salted butter**
• 1/2 cup dried craisins
• 1/2 cup milk**
• 1/4 cup sour cream**
• cinnamon sugar
  

1. Sift the flour, baking powder, sugar and salt into a large bowl. Cut in butter using a pastry blender or rubbing between your fingers until it is in pea sized lumps. Stir in the craisins. Mix together milk and sour cream in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended. Overworking the dough results in terrible scones!
2. With floured hands, pat scone dough into balls 2 to 3 inches across, depending on what size you want. Place onto a greased baking sheet, and flatten lightly. Let the scones barely touch each other. Sprinkle with cinnamon sugar. Let them rest for about 10 minutes, and preheat the oven to 400 degrees during this time.
3. Bake for 10 to 15 minutes in the preheated oven, until the tops don't cave in easily when you press on them
   

Adapted from here
http://allrecipes.com/Recipe/Worlds-Best-Scones-From-Scotland-to-the-Savoy-to-the-US/Detail.aspx

**I used vanilla rice milk, earth balance, and either canola oil mayonnaise or apple sauce

Chocolate Torte

Warning: This is a high maintenance cake.......BUT it is also quite possibly the best chocolate dessert I've ever had. I wouldn't really call it a cake, it's not "cakey" since there's no flour. It's just so so good. It's a whole lotta chocolate though so you have to be into that kinda thing. This is my new "special occasion" dessert. Yum.

Flourless Chocolate Cake with Chocolate Glaze
For cake
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces

6 large eggs, separated
12 tablespoons sugar
2 teaspoons vanilla extract

For glaze
1/2 cup whipping cream
1/2 cup dark corn syrup
9 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped

Chocolate shavings or Gold-brushed Chocolate Leaves

Make cake:
Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper or waxed paper; butter paper. Wrap outside of pan with foil. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool to lukewarm, stirring often.

Using electric mixer, beat egg yolks and 6 tablespoons sugar in large bowl until mixture is very thick and pale, about 3 minutes. Fold lukewarm chocolate mixture into yolk mixture, then fold in vanilla extract. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.

Bake cake until top is puffed and cracked and tester inserted into center comes out with some moist crumbs attached, about 50 minutes. Cool cake in pan on rack (cake will fall).

Gently press down crusty top to make evenly thick cake. Using small knife, cut around pan sides to loosen cake. Remove pan sides. Place 9-inch-diameter tart pan bottom or cardboard round atop cake. Invert cake onto tart pan bottom. Peel off parchment paper.

Make glaze:
Bring cream and corn syrup to simmer in medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth.

Place cake on rack set over baking sheet. Spread 1/2 cup glaze smoothly over top and sides of cake. Freeze until almost set, about 3 minutes. Pour remaining glaze over cake; smooth sides and top. Place cake on platter. Chill until glaze is firm, about 1 hour. (Can be made 1 day ahead. Cover with cake dome; store at room temperature.) Garnish with chocolate shavings or leaves. Serve at room temperature.

You can view the complete recipe online at: http://www.epicurious.com/recipes/food/views/5872

Garlicky Baked Fries

8-10 garlic cloves, minced
6 tbsp extra virgin olive oil
3 russet potatoes (about 8oz each), each cut into 12-16 wedges
3 tbsp cornstarch/cornflour
1 1/2 tsp coarse sea salt
1 1/2 tsp freshly ground black pepper
½ tsp garlic powder
1/4 tsp cayenne pepper

1. Preheat oven to 225°C/440° F.
2. Combine the garlic and oil in a large bowl, warming it until the garlic is fragrant, about 1 minute.
3. Transfer 5 tablespoons of the oil (leaving the garlic in the bowl) to the baking dish, coating it well.
4. Boil the cut potatoes for a few minutes and dry with paper towels.
5. Add the potatoes to the bowl with the garlic mixture and toss to coat.
5. Combine the cornstarch, salt, pepper, garlic powder, and cayenne in a small bowl. Sprinkle over the hot potatoes and toss well to coat.
6. Arrange the potatoes in a single layer on the prepared baking sheet and bake, turning once, until deep golden brown and crisp, 30 to 40 minutes.

“Buttercream” Frosting

*½ c. palm shortening (I use Spectrum brand, called All vegetable shortening)

¼ c. vanilla rice milk

3 c. powdered sugar

1 tsp. vanilla extract

1/4 cup cocoa (optional, for chocolate icing)

Cream shortening, milk, and vanilla. It takes a really, really long time. Add sugar, sifted if you don't want lumps. Add cocoa (again, sifted). Beat until smooth.

Doubled, this makes enough to frost and decorate a 2 layer round cake, with some left over. I also made 1 1/2 times for a 2 layer cake that wasn't going to be decorated, and it made just barely enough. Unless you like a ton of frosting, in which case you might want to make more.

http://www.kathysrecipebox.com/?p=64

*I substitute 1/4-1/3 of the shortening with earth balance. Makes for a more buttery taste.

Allergen free Chocolate Cake

1 c. sugar

1 ½ c. flour

½ tsp. salt

¼ c. cocoa

1 tsp. baking soda

1 Tbs. vinegar

1/3 c. canola oil or coconut oil melted

1 tsp. vanilla

1 c. cold water

1/4 cup heaping of apple sauce (optional)

Mix in order given. Pour into ungreased 8″ square pan. Bake at 350°F for 35 minutes (21 minutes for regular cupcakes, 15 minutes for mini cupcakes).

http://www.kathysrecipebox.com/?p=49

Chocolate Chip Cookies

1 cup (2 sticks) softened butter
1/2 cup granulated sugar
1 1/2 cups packed brown sugar
2 eggs
2 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 twelve-ounce bags semisweet chocolate chips

1. Preheat oven to 350 degrees.
2. In a large mixing bowl, cream together the butter, sugars, eggs, and vanilla.
3. In another bowl, mix together the flour, salt, baking powder and baking soda.
4. Combine the wet and dry ingredients.
5. Stir in the chocolate chips.
6. With your fingers, place golf ball-sized dough portions 2 inches apart on an ungreased cookie sheet (they shape better while baking if refrigerated before baking).
7. Bake for 9-10 minutes or just until edges are light brown.

Waffles

1 ¾ cups flour

2 tsp baking powder

½ tsp salt

1 tbs sugar

3 eggs, separated

7 tbs vegetable oil

1 ½ cups milk

Preheat the waffle iron.  Sift the dry ingredients into a medium sized bowl.  Separate the eggs, putting the egg whites in a small bowl.  Beat the egg white until they are stiff.  Add egg yolks, oil, and milk all at one time to the dry ingredients.  Beat until there are no lumps in the batter.  Fold the egg whites into the other batter using a spatula or other flat utensil.  Put a full ½ cup of batter in your waffle iron to make a 9 inch round waffle.  This recipe makes about 9 9-inch round waffles.  They freeze really well. 

Easy Lasagna

This lasagna only has 5 ingredients but is surprisingly good (Kelli agrees). Nice and easy to make when you have 3 wild children running around. Plus Tessa declared it the best dinner I ever made.


1 lb. ground beef
1 (16 oz) carton cottage cheese
1 (30 oz) bottle spaghetti sauce
lasagna noodles
mozzarella cheese (grated)

Brown ground beef and mix in cottage cheese and spaghetti sauce. Layer uncooked noodles, meat mixture and mozzerella cheese.
Usually makes 3 layers. End with mozzarella cheese on top. Cover with foil and bake 350 for 1 hour.

Allergy Recipes

Since our family seems to have a problem with this, I've created a label for recipes that have some common allergens eliminated, or easily altered. I will go through the old ones and add a * next to ingredients that can be changed. I know I'm the only one right now eating like this, but I thought it might be helpful for anyone in the future!

Lemon Squares

1 cup flour
1 cup sugar, divided
1/3 cup butter, softened**
2 beaten eggs
1/4-1/2 cup lemon juice (I prefer a little more than 1/3)
2 tsp grated lemon peel
powdered sugar

Heat oven to 350 degrees. Stir 1 cup flour and 1/2 cup sugar together. Cut in 1/3 cup butter with a pastry blender until mixture resembles coarse crumbs. Press mixture into greased 9in pan (or if you are like me and don't have one, a pie pan works fine). Bake 15 min or until light brown. Remove from oven. Stir together eggs, lemon juice, 1/2 cup sugar, and lemon peels in a bowl. Pour over crust. Bake 15 min or until set. Cool in the pan. Sprinkle with powdered sugar (really, wait until it's cool, otherwise the sugar just soaks in looking like mine in the picture). Cut into squares.


**Make it dairy free with earth balance

Kung Pao Chicken

Ingredients:

1lb boneless-skinless chicken breasts (cut into 1” pieces)
2 tablespoon cornstarch
2 teaspoons sesame oil (you can use any kind of oil, sesame has a strong flavor so you may want to use something else, I used mostly coconut oil with a little sesame)
1 green onion (chopped, plus another for topping to make it pretty)
3 garlic cloves (minced or pressed)
½ teaspoon crushed red pepper flakes
1 teaspoon fresh ginger (minced)
2 tablespoons rice wine (or alcohol-free wine or white grape juice maybe or leave it out)
2 tablespoons soy sauce (I might try a tad more of this next time)
2 teaspoons sugar
1/3 cup dry roasted peanuts (unsalted, but I used lightly-salted since I couldn't find unsalted)
(optional) 5 dried red chili peppers (I pull these out before we eat)

Direction:

combine the chicken and cornstarch in a small bowl (or zip-lock bag) and toss to coat. Heat sesame oil (or vegetable oil) in a wok (or a large pan) over medium heat, add chicken and stir fry 5-7 minutes or until it is cooked thoroughly. Remove chicken from wok.

Add green onions, garlic, red pepper flakes, ginger, and dried red chili peppers to the wok (or pan) and stir fry for 15 seconds.

Combine wine, soy sauce and sugar in a small bowl. Mix well and add the sauce to the wok (or pan).

Return chicken to the wok and coat with sauce. Stir in roasted peanuts. Heat thoroughly. Top with additional green onions if desired and serve over rice.

 

Serves about 2-3 people.  I've made this twice and LOVE it.