Artichoke Recipe

I haven't actually made this myself, but I watched my friend make it the other day. It is SO yummy, you gotta try it for Christmas Eve or New Years!

Artichoke Recipe

- 1 tube fridge french bread - Pillsbury, etc.
- 1 can water packed artichokes hearts (or marinated ones in jar)- rinsed, drained, chopped - [when in can (in water) don't have same flavor as the ones marinated in a jar]
- 1/2 c. seasoned bread crumbs
- 1/3 c. grated parmesan (or italian blend - if you use marinated hearts)
- 1/3 c. mayo
- 1 clove garlic minced
- 1 c. Italian blend cheese


Bake loaf and let cool, cut length wise and place on un-greased baking sheet, while cooling. Mix everything but 1 c. cheese in small bowl, and then pile on the loaf both sides, cover with cheese bake at 350 for another 15-20 min. or until cheese is melted. Slice and serve warm.

Enjoy!

Pumpkin Soup

Wait...don't get scared off by the title of this post! You will be amazed by the yumminess and un-pumpkin-ness of this soup! It's yet another recipe from my favorite cookbook of all time (seriously, everyone needs this book! And no, I'm not getting paid to advertise it, although that would be nice). The whole the family will love this one. My husband liked it so much he asked me to make it again the next day!

Pumpkin Soup

1 lb peeled pumpkin cut into 1 inch chunks

1/4 cup butter

1 medium onion, chopped

2 14oz cans chicken broth

2 cups milk

pinch of grated nutmeg

salt and freshly ground pepper

1 1/2 oz spaghetti, broken 3 times

6 tbsp freshly grated IMPORTED Parmesan cheese (trust me, it makes a difference)

Here's a quick note, I know Parmesan is expensive, but I've found it's like cheddar cheese, I have to keep it stocked in my fridge. I use it all the time and it is so much yummier than American made Parmesan.

In a large soup pot, melt your butter and then add onion and cook over medium heat for 6 minutes stirring occasionally. Add pumpkin, cook for 3 minutes stirring occasionally. Add the broth and cook for 15 minutes. Use a slotted spoon to put the pumpkin and onion in a food processor and puree it. Return it to the broth, add milk and nutmeg. Season with salt and pepper, to taste. Bring the soup to a boil, remembering to stir occasionally so as not to scald the milk. Add the broken spaghetti and cook for 8 minutes. Remove from heat, add parmesan and serve immediately!

Enjoy!

I'd love to hear if you liked this recipe or any others so please leave comments.

Creamed Corn Soup

This is one of those oral recipes that my grandmother gave me. She said her husband told her how to make it, so I assume it's one his mother use to make (because he certainly doesn't cook!). His family has been in Vermont since the 1800's, so I like to think it's been in the family for generations. It's not a written down recipe, it's one that you keep in your head. When I made it the other day, I did not measure specific amounts, that is part of the beauty of this recipe. It is delicious and my husband and 3 year old loved it.

Read the directions through a couple of times so you get the feel for the rhythm of the cooking process before beginning.

Creamed Corn Soup

6-8 oz bacon or salt pork

about 1/4 cup chopped onion

2-3 celery stalks chopped

3 small potatoes, cut into small cubes

1 can creamed corn

milk

salt and pepper to taste

Cook bacon over medium high heat until done but not crisp. Add the onion and celery before the bacon is finished so they cook for 5-7 minutes (add when the bacon is half done). Add the cream corn and potatoes. Gradually add the milk until it is the right consistency. (It should be soupy, not thick) The wonderful thing about the recipe is that you get to keep tasting the soup until it tastes perfect! Add salt and pepper. I gradually added a fare amount of both because I did not want my soup to taste sweet (the cream corn has a sweet flavor). Remember to stir constantly so the milk does not scald. Your arm will be tired by the time you are done but it is SO worth it! When the milk begins to bubble turn off the heat, you do not want it to boil. You can also tell when it's done by the potatoes. When they are soft enough you can turn off the heat and serve.

Sorry, there is no set amount of time to how long this takes. It is one of those recipes that really teaches you to love cooking and you should not worry about how long it is taking you. Pretend you are a colonial woman cooking over an open fire, with no clock and realize that the soup will be done when it is done.

Enjoy!

Chocolate Chip Pancakes

Yum! Yum! Yum! These were so good. I had the 3 year old help make them, hoping she'd try them...no such luck, I can't get her to try pancakes! Any suggestions? I thought she'd go for the chocolate chips for sure!

Chocolate Chip Pancakes!
Serves: 3 (or double for 6)

1 cup flour
2 T sugar
1 T baking powder
1/2 tsp salt
1 egg
3/4 cup milk
2 T canola oil
1/2 cup semi sweet chocolate chips
1/2 cup honey
1/4 cup butter
1/2 tsp cinnamon powder

Preheat oven to warm
In a bowl, mix flour, sugar, baking powder and salt. In a separate bowl beat eggs, milk and oil together, add to dry ingredients and mix well. Stir in chocolate chips. Pour the batter by 1/4 cupfuls onto a lightly greased hot griddle or pan. Turn when bubbles form on top; cook until second side is golden brown, keep warm in oven, cover with tin foil, until ready to serve.
Combine the honey, butter and cinnamon in a 2 cup microwave-safe bowl. Microwave uncovered, on high until butter is melted and syrup is hot, stirring occasionally. Serve over pancakes.

Local Smoothies

Recently I've been eating a lot of smoothies. I had no idea there were so many Smoothie Places around Boise. Here are some good ones we've been frequenting...

Booster Juice
Emerald City Smoothie
Jamaba Juice
Keva Juice

I love anything Mango. My husband likes the berry stuff. Especially that Acai berry. The 3 year old likes normal stuff like orange or strawberry. Enjoy!

Raspberry Banana Smooties

My hubby and I aren't big ice cream eaters, but we love fruit smoothies. I've been experimenting a lot lately with different combinations. Tonight's was really good. It makes 2 tall glasses of Smoothie.

Raspberry Banana Smoothie

1 8oz. Cool whip container of frozen raspberries
1 Medium banana
6oz. Blackberry Pomegranate Yogurt
2 cups Milk

Put ingredients in a blender and blend until smooth. Serve Immediately.

Notes: You might need to stop blending and stir a few times so it can process more easily. I haven't tried this yet,but I've thought about freezing my smoothies in Popsicle containers or in a tub and eating it like sherbet. This has got to be healthier than ol' Ben and Jerry's, and you feel so good after you eat it!
Warning: If you don't like raspberry seeds, you may not like this.

Enjoy!

Fresh Blueberry Pie

Did you know that July is National Blueberry Month? Neither did I, but we do now! Here are 3 yummy recipes for you to celebrate the month of July!

Having pie instead of cake on my birthday has been a tradition since my 10 birthday! My mom asked what kind of cake I wanted and I frowned and asked, "Can I have chocolate cream pie instead?" This is no chocolate cream pie, but my 6 year old niece who doesn't like chocolate, had 2 or 3 servings of it at the family birthday party last month. She loves blueberries!

Fresh Blueberry Pie

8-inch Pie:

8-inch Double Crust Pastry Recipe (below)
3 cups fresh blueberries
1/2 cup sugar
3 T flour
1/8 tsp cinnamon
1 1/2 tsp lemon juice
1 T margarine or butter

8-inch Double Crust Pastry Recipe

1 cup flour
1/2tsp salt
1/3 cup shortening
3 to 4 T cold water

Mix flour and salt well, cut in shortening with a pastry cutter. Make a well in the center and add water one tablespoon at a time mixing until it sticks together, form into ball and split in two. (I use a little more water, but it's tricky to get it to the right consistency. It should not be gooey, it should be firm.)

Instructions:
Heat oven to 425 degree F. Prepare Pastry. Combine blueberries, sugar, flour and cinnamon; toss lightly to mix, set aside. Roll pastry dough out on lightly floured surface. Place in pie pan, it should hang over the edges slightly. Roll out other pie dough. Turn blueberry mixture into pastry lined pie pan. Sprinkle with lemon juice; dot with margarine. Cover with other pie dough. Pinch edges of pie dough together with fingers or a fork. Cut excess dough off with a knife. Cut slits for steam to escape. Bake at 425 degrees F for 35 to 45 minutes or until juice begins to bubble through slits in crust.

9-inch Pie:

9-inch Double Crust Pastry (below)
4 cups blueberries
3/4 cup sugar
1/4 cup flour
1/4 tsp cinnamon
2 tsp lemon juice
2 T butter

9-inch Double Crust Pastry

2 cups flour
1 tsp salt
2/3 cup shortening
5 to 7 T cold water

Instructions the same as above.

Notes: If you want to see what a good pie looks like just watch Disney's Snow White and the Seven Dwarfs. I might eventually put up pictures, but I never remember to take them so...who knows if that will ever happen. I used the 9-inch Crust with the 8-inch filling and it turned out fine. It is yummy served with ice cream...homemade ice cream would be even better! Here's a kick the can recipe, just for fun!