8 Can Taco Soup

1 ~ 15 oz can black beans
1 ~ 15 oz can pinto beans
1 ~ 14.5 oz can petite diced tomatoes
1 ~ 15 oz can sweet corn
1 ~ 12.5 oz can white chicken breast
1 ~ 10 oz can cream of chicken soup
1 ~ 10 oz can green chile enchilada sauce
1 ~ 14 oz can chicken broth
1 packet taco seasoning
2 c shredded Monterey jack cheese, optional.

Mix all ingredients in a large soup pot. Heat to boiling, stirring occasionally. Serve with shredded cheese and tortilla chips, if desired. Serves 10.

White Chocolate Tiramisu

2 c Heavy whipping cream
8 oz Cream cheese, softened
4 oz Mascarpone cheese, room temperature
9 oz White baking chocolate, melted and cooled
1/2 c Powdered sugar
1 t vanilla
2 Packages lady fingers
1/2 c Orange juice
4 c Fresh raspberries, for garnish

In large bowl, beat whipped cream until soft peaks form. In separate bowl, beat cheeses on medium high speed until light and fluffy, approximately 3 minutes. Beat in white chocolate and vanilla until well blended. Fold in half of whipped cream, approximately 2 cups.

Place one layer of lady fingers in bottom of trifle bowl, covering to edge. Brush lightly with orange juice. Add one third of cheese filling and spread evenly over lady fingers. Place another layer of lady fingers over cheese filling, brush with orange juice. Add another third of cheese filling and spread over lady fingers. Repeat one more layer of lady fingers, juice, and remaining filling.

Add one final layer of lady fingers and brush with orange juice. Briefly beat remaining whipped cream with 1/2 c powdered sugar. Top final layer of lady fingers with whipped cream.

Cover tightly and refrigerate 4 hours or overnight. Serve with fresh berries. Serves 12-15.

Low Fat Fettuccine Alfredo

1/2 pound Fettuccine, prepared al dente
1 c Non-fat plain yogurt
1 T Butter
1/4 c Parmesan cheese plus extra for topping
Fresh ground black pepper, to taste
Fresh ground nutmeg
In medium saucepan, heat yogurt over medium low heat. Whisk until very smooth, add Parmesan cheese, pepper and nutmeg. Mix well. Remove from heat and add pasta, stirring to completely coat with sauce. Serve immediately with additional Parmesan cheese. Serves 4.

Chef's Note: I used fresh herb pasta, which was excellent. If using plain pasta, adding fresh herbs like basil and oregano would be delicious.

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Black Bean Omelette with Jack Cheese

2 Eggs, beaten
1/2 c Black beans, canned, rinsed and drained
1/4 c Monterey Jack cheese, shredded
1 T Salsa
Dash ground cumin
Salt and pepper, to taste

Heat 9" cast iron skillet over medium heat. Spray lightly with non-stick cooking spray. Add salt and pepper to eggs and pour into heated skillet. Using a spatula, gently scrape half the cooked egg to the center of the skillet and tilt the skillet away from the egg to allow raw egg to re-coat the skillet. Repeat until no longer able to move any raw egg to the side.

Sprinkle beans and cheese over the center of eggs and spread with salsa. Add cumin and fold eggs in half over filling. Cover skillet with dinner plate and remove from heat. Let stand 2 minutes. Place omelette on plate and serve. Serves 1.

Salsa Three Bean Chili

1 T Olive oil
1 t Garlic, minced
16 oz Salsa, no sugar added
1 T Tomato paste
3 T Chili seasoning, no salt added
3 ~14 oz cans beans, any variety, rinsed and drained
2 c Water
Salt to taste

In large saute pan or heavy pot, heat olive oil and garlic over medium high heat. Stir constantly until lightly brown. Add remaining ingredients except salt and bring just to a boil. Reduce heat to low and simmer uncovered 30 minutes. Taste and add salt as needed. Serve with light sour cream and cheddar cheese. Serves 6.

Chef's Note: Be cautious of adding salt prior to serving if adding cheese, as cheeses are high in salt.

Panettone French Toast

1 Loaf Panettone Italian cake
4 Large eggs
1/4 c whole milk
Ground cinnamon, optional
Orange marmalade
4 T Butter

Cut four 1/2 inch thick slices from Panettone cake, then cut slices in half.

Melt butter in 10 inch cast iron skillet over medium heat. Beat eggs with milk and add cinnamon, if desired. Dredge slices of cake in egg mixture and place in heated skillet. Cook over medium heat until egg is browned and cooked through. Turn slices over and repeat until done.

Top with marmalade and serve immediately. Serves 4.

Chocolate Crescent Rolls

1 can (8 oz) refrigerated crescent dinner rolls, recommended: Pillsbury
1/2 c semi-sweet chocolate chips
Powdered sugar, for garnish

Heat oven to 350°. Separate dough into 8 triangles. Evenly divide chocolate chips between triangle dough. Roll up, starting at shortest side of triangle, rolling to opposite point. Place on ungreased cookie sheet.

Bake at 350° for 15 to 20 minutes or until golden brown. Sprinkle with powdered sugar and serve.

Baked Parmesan Chicken

1/4 c mayonnaise
1/4 c grated parmesan cheese
4 boneless, skinless chicken breasts
4 t crushed Ritz crackers
Garlic powder and Italian seasoning, to taste

Preheat oven to 425°.

Combine mayonnaise with parmesan cheese in medium bowl. Arrange chicken in baking dish and top with mayonnaise mixture, spreading to edge of chicken. In small bowl combine Ritz crackers with garlic powder and Italian seasoning. Sprinkle top of chicken and cheese mixture with herb Ritz crumbs and bake 30 to 40 minutes or until chicken is cooked and juices run clear. Serves 4.

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Pasta with Lemon and Garlic

4 T extra virgin olive oil
2 cloves garlic, minced
1/4 c Parmesan cheese (pre-grated is fine)
1 lemon
4-6 large basil leaves, ribbon sliced
Salt and pepper to taste
8 oz dry pasta (spaghetti or angel hair)

Heat olive oil in small skillet over low heat. Add minced garlic and a pinch of salt and brown garlic until golden, stirring constantly. Remove from heat and set aside.

Bring large pot of salted water to a rolling boil. Add dry pasta and cook to aldente, according to package directions. Drain, place in large bowl and toss with garlic oil and additional salt and pepper to taste. Sprinkle with cheese and basil, squeeze the lemon over and serve. Serves 4 as a side dish, 2 as a main.

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Easy Cream Sauce

1/2 c milk
1/4 c cream cheese, softened
1/4 t garlic powder
1/4 t salt
1 t cornstarch
Splash of water
Fresh ground black pepper
Parmesan cheese, to taste

Place milk, cream cheese and garlic powder in small saucepan. Bring just to boil over medium heat, stirring occasionally. Lower heat to medium low. Mix cornstarch with cold water and whisk until very smooth. Add to milk mixture and bring to boil over medium high heat, whisking constantly. Cook an additional minute, add salt and pepper to taste. Serve immediately over cooked pasta, sprinkle with Parmesan cheese. Yield approximately 1 c cream sauce.

Spinach Dip Bread Bowl

1 ~ 16 oz package frozen spinach
16 oz light sour cream
1 c mayonnaise
1 package Lipton onion soup mix
large sourdough round loaf
tortilla chips

Place frozen spinach in heavy bottomed saucepan. Cover with water and boil 3 minutes. Reduce heat to low, cover and simmer 4 minutes. Drain off water and cool to touch. With clean hands, squeeze out as much water from spinach as possible. Add remaining ingredients and mix well. Cover and refrigerate 4 hours to overnight.

Cut large opening in bread round. Remove bread from inside loaf to make a boat, leaving 1 inch border. Slice or tear removed bread into chunks and set aside. Pour spinach dip into bread bowl immediately before serving with bread chunks and tortilla chips.
Chef's Note: The original recipe says not to substitute light sour cream or fat free mayo in this recipe, however I used light sour cream and it was delicious. Next time I will use fat free mayo and let you know how it turns out. Stay tuned...

Cream Cheese Stuffed Roasted Peppers

8 green chile peppers
4 oz cream cheese
1/4 t each dried oregano and cilantro

Preheat oven to 425. Mix cream cheese and dried herbs well. Cut each pepper in half lengthwise, remove seeds and membrane. Spread cream cheese mixture on one half of pepper and place on foil lined baking sheet, top with other half of pepper. Roast in oven 25 to 30 minutes or until pepper is browned. Leave on baking sheet 10 minutes to cool. Serve warm with ranch dressing if desired.
Serves 4.

Mexican Meal ~ One Pot Dinner

1 - 6 oz package Mexican rice mix - recommended Knorr Fiesta Sides
1 - 15 oz can black beans, drained and rinsed
1 - 12 oz can mild Rotel
8 oz cooked chicken breast
Garnish - sour cream, cilantro, pepper sauce such as Tobasco
Place all ingredients in 4 quart saucepan, except garnish, stir well. Bring to a boil of medium-high heat. Reduce heat to low and cook uncovered 8 to 9 minutes, or until rice is tender, stirring occasionally. Remove from heat and let stand 2 minutes, stir and serve. Garnish as desired. Serves 6 as a main dish, serves 10 as a side.

Bavarian Soft Pretzels ~ adapted from Alton Brown

1 1/2 c warm water (110° to 115°)
I T sugar
2 t kosher salt
1 package active dry yeast
22 oz unbleached all purpose flour (approximately 4 1/2 c)
2 oz butter, melted
vegetable oil (for bowl)
10 c water
2/3 c baking soda
1 large egg yolk beaten with 1 T water
coarse salt

Combine water, sugar and kosher salt in bowl of standing mixer. Sprinkle yeast on top and let rest 5 minutes. Add flour and melted butter, and using dough hook attachment, mix on low speed until combined. Increase speed to medium and knead until dough is smooth and pulls away from bowl. Transfer to large bowl greased with vegetable oil, turn to coat, cover with plastic wrap and set in warm place approximately 50 minutes or until double in size.

Preheat oven to 450°. Line 2 cookie sheets with parchment paper and lightly spray with non-stick cooking spray. Set sheets aside.

Bring 10 c water and baking soda to rolling bowl in large stock pot or roasting pan. While waiting for water to boil, turn dough out onto lightly oiled surface and divide equally into eighths. Roll out each section into a 24 inch rope. Form rope into pretzel shape and place on parchment lined sheet.

Gently place pretzels one at a time into boiling water for 30 seconds. Remove with large spatula or wire web and return to lined sheet. Brush each pretzel with egg yolk and water mixture and sprinkle with coarse salt (to taste). Bake until golden brown, 10 to 12 minutes. Transfer to rack and let cool 5 minutes before serving. Yield 8 pretzels.

Spinach and Tortellini Soup

24 oz reduced sodium chicken broth
2 c fresh baby spinach leaves, washed
8 oz cheese tortellini, prepared
1/2 t each dried oregano and basil
1/4 t garlic powder
salt and pepper to taste
shaved parmesan cheese, optional

Place chicken broth, dried spices, and garlic powder in medium saucepan and heat over medium-high flame until simmering. Add spinach, reduce heat and cover until wilted, approximately 3 minutes. Uncover and add tortellini, continue cooking until heated through.

Remove from heat, ladle into bowls and garnish with parmesan and salt and pepper to taste. Serves 2.

Smoked Corned Beef

Corned beef is not traditionally eaten in Ireland on Saint Patrick's Day, but my Irish grandmother always made it so I'm continuing the tradition.




3 lb corned beef brisket, wash and pat dry
1 smoker bag, Savu beef bag preferred

Preheat oven to 475 and position oven rack to lowest setting. Place brisket in smoker bag, fat side up. Seal bag by double folding opening and turn up corners. Place bag in roasting pan and put in oven. Bake 15 minutes, then lower temperature to 375 and cook 1 hour and 45 minutes, total cooking time of 2 hours.

Remove roasting pan from oven and let meat rest in pan up to one hour. Remove meat from bag and slice against grain. Serve warm with colcannon or steamed Brussels sprouts. Serves 6.

Chef's Note: The smoked flavor of this beef makes an excellent substitution for pastrami and a delicious Reuben Sandwich.

Irish Teacake

1 1/2 c dried currants *
1 c strong tea, cooled
1 c brown sugar
2 c self-rising flour
1 egg
Butter for serving, softened

Place currants, tea, and sugar in medium bowl. Stir to combine and let soak overnight.

Preheat oven to 350. Line one 9 x 3 loaf pan with parchment paper, including a cover, and set aside. Stir flour and egg into currant mixture and bake 1 hour. Remove paper cover and bake 1/2 hour more or until pick incerted in center comes out clean. Cool in pan 10 minutes, remove to rack to cool completely. Serve with lots of butter.

Chef's Note: *Zane grapes are used to make dried currants, which are much smaller and sweeter than California raisins. Currants are usually available at Christmas time for making English puddings and such, but unfortunately I had not bought any soon enough to have them for Saint Patrick's day this year. So I substituted dried blueberries for currants in this recipe. Blueberries aren't Irish but came in closer to the correct taste than a raisin would have.

Traditional Irish Soda Bread

A traditional Irish soda bread only contains four ingredients; flour, salt, buttermilk (or sour milk) and baking soda. If you add fruit, it's a cake. If you add seeds, it's a seeded bread not a soda bread.





4 c (16 oz) all purpose unbleached flour
1 t baking soda
1 t salt
14 oz buttermilk

Preheat oven to 425. Lightly grease and flour a 9 inch cake pan.

Sift dry ingredients in large bowl. Add buttermilk and stir with a wooden spoon to form a sticky dough. Place on floured surface and lightly knead, just until dough comes together. Do not over knead as bread will become tough when baked. Shape dough into a mound, place in prepared cake pan, and score an X in top of loaf.

Cover the pan with another pan and bake for 30 minutes. Remove cover and bake for an additional 15 minutes or until golden and top sounds hollow when tapped. Remove from pan and cover lightly with a tea towel sprinkled with water. Do not seal bread in an airtight container as it will lose its crust. Let bread rest 4 to 6 hours before serving. Best eaten the day it's made.

Parmesan Pasta with Chicken and Spinach

2 boneless skinless chicken breasts, cubed
1 T olive oil
1 box Parmesan Cheese Pasta Roni
1 2/3 c water
2/3 c milk
2 T butter
1 t Italian seasoning
1/2 t garlic powder
4 c fresh spinach leaves
Salt and fresh ground black pepper

Heat olive oil over medium high heat in large nonstick skillet. Season cubed chicken with salt and pepper and cook until no longer pink and juices run clear. Add water, milk and butter. Bring to boil. Add contents of Pasta Roni (pasta and seasonings), Italian seasoning, and garlic powder. Stir until pasta is tender and sauce has thickened, approximately 6 minutes. Add spinach, cover and reduce heat to low. Simmer 5 minutes. Uncover, stir and serve immediately. Serves 4 to 5 as a main dish.

Zebra Cheesecake ~ adapted from Not Quite Nigella

2 oz butter
9 oz cream cheese
3 oz whole milk
2 oz unbleached flour
1 oz cornstarch
1/4 t salt
1 T lemon juice
5 oz sugar
6 eggs, separated
1/4 t cream of tartar
2 T unsweetened cocoa powder

Lightly grease and line the bottom and sides of a round 12 inch springform pan with parchment paper. Wrap two layers of foil around pan to prevent water seeping in. Use a baking dish that will accommodate the springform pan and fill empty baking dish 1/4 full with water and place the baking dish with water (do not add springform) on center rack of oven. Set oven to 325.

Melt cream cheese, butter and milk over a double boiler over medium heat. Whisk constantly until melted and no lumps remain. Cool mixture over an ice bath. Fold in flour, cornstarch, 6 egg yolks, and lemon juice, mix well and set aside.

Whisk 6 egg whites with cream of tartar until foamy. Add in sugar and whisk on high speed until soft peaks form. Add one third of the egg white mixture to the cheese mixture to loosen. Fold in remaining egg white mixture in two batches and mix well. Divide batter evenly in two and sift cocoa into one bowl.

Take prepared springform pan and place 3 tablespoons of vanilla batter in a circle in the center of the tin. Then take 3 tablespoons of the chocolate batter and place in the center. Continue adding 3 tablespoon circles of batter until both of the batters are used. Circles will spread automatically.



Carefully transfer cheesecake into the water bath in oven making sure not to tilt cheesecake. Bake cheesecake in the water bath 55 to 65 minutes or until a skewer inserted in the centre comes out clean. Cool on cooling rack and refrigerate until thoroughly chilled. Serves 12.

Cookie Dough Cake

basic butter cake
1 c butter (2 sticks), softened
2 c sugar
3 c self-rising flour, sifted
4 large eggs, room temperature
1 and 1/4 c milk, room temperature
1 t vanilla extract

Preheat oven to 350°.

Grease and flour 2 (9-inch) cake pans. Using a mixer fitted with whisk attachment, cream butter until fluffy, approximately 3 minutes. Add sugar and continue to cream well for 6 to 8 minutes, scraping down bowl a couple of times. Add eggs, 1 at a time, beating well after each addition. Scrape down bowl. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and beat until just mixed.

Divide batter equally between prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter and drop it flat onto counter. Do this several times to release air bubbles and assure a more level cake. Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes, then invert cakes onto cooling racks lined with plastic wrap. Wrap tightly when cooled and freeze for at least 1 hour prior to decorating.

cookie dough filling
4 T butter, softened
6 T light brown sugar, packed
1 c plus 2 T flour
7 oz sweetened condensed milk
1/2 t vanilla
1/2 c mini semisweet chocolate chips

To make cookie dough filling, cream butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Reduce speed to low and add in flour, sweetened condensed milk and vanilla, mix until combined. Increase speed to medium and beat until incorporated and smooth. Stir in chocolate chips by hand. Remove dough from bowl, cover with plastic wrap and refrigerate until firm, one hour minimum.

When set, scoop into small balls using a melon baller or similar instrument. Set cookie balls on cookie sheet lined with wax paper and place in refrigerator until ready to assemble cake.

brown sugar frosting
1 and 1/2 c butter (3 sticks), softened
4 c powdered sugar
2 c light brown sugar
3 T vanilla
3 T flour
Cream all ingredients on medium high speed until very smooth, approximately 5 minutes.

cake assembly
Place one cake layer on decorative plate. Remove one third frosting to another bowl and add approximately 15 cookie dough balls. Stir gently to cover cookie dough with frosting. Spread frosting with cookie dough balls evenly on cake layer so cookie dough is in a single layer. Add second cake layer to top and frost evenly with remaining frosting, spreading over sides. Decorate with mini chocolate chips and chocolate chip cookies, if desired. Store tightly covered in refrigerator. Serves 20.

Cookie Dough Truffles

4 T butter, softened
6 T light brown sugar, packed
1 c plus 2 T flour
7 oz sweetened condensed milk
1/2 t vanilla
1/2 c mini semisweet chocolate chips
2 c semisweet chocolate chips, divided

To make cookie dough filling, cream butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Reduce speed to low and add in flour, sweetened condensed milk and vanilla, mix until combined. Increase speed to medium and beat until incorporated and smooth. Stir in chocolate chips by hand. Remove dough from bowl, cover with plastic wrap and refrigerate until firm, one hour minimum.
When set, scoop into small balls using a melon baller or similar instrument. Set cookie balls on cookie sheet lined with wax paper and set aside.

In microwaveable bowl, place chocolate chips and microwave on high at 30 second intervals, stirring after each, until beginning to melt. Add remaining 1/2 c chips and stir well until completely melted and smooth. Drop one truffle ball into melted chocolate and, using a fork, roll truffle until completely coated with chocolate. Remove truffle with fork, shake off excess chocolate and return to wax paper. Place in refrigerator until set, approximately 30 minutes. Store in airtight container. Yield 30 truffles.

Pot Roast Beef Stew ~ adapted from Semi-Homemade Cooking with Sandra Lee

1/4 one medium white onion, cut into large chunks
8 oz. baby carrots
3 lbs red potatoes, quartered
3 to 3.5 lbs beef chuck roast, rinsed and patted dry
Salt and pepper
2 T canola oil
1~ 10 oz can condensed cream of celery soup
1 packet onion soup mix
2~ 14 oz cans low-sodium beef broth
1/4 c steak sauce

Put onions, carrots, and potatoes in bottom of large crock-pot.

Season roast with salt and pepper. Heat oil in large skillet over medium high heat. Add roast and brown on all sides. Place in crock pot on top of vegetables.

In small bowl, whisk together cream of celery soup, onion soup mix, beef broth, and steak sauce. Pour over top of roast, cover and cook on high setting for 3 to 4 hours or low for 8 to 9 hours.

Punxsutawney Phil Cupcakes

Ok, so I didn't make any of this from scratch. I intended to bake the cupcakes myself and top them with homemade chocolate buttercream frosting, but who am I kidding? I picked up a dozen cupcakes at the bakery and instead of spending an hour in the kitchen, I spent it with my family. A good choice of time management, if I do say so myself.

These were so cute when they were done that the children didn't want to eat the groundhogs. How adorable is that? They did eventually devour it, Phil and all. This kind of special occasion baking is my favorite; easy prep with high impact.

Materials
Chocolate cupcakes ~ homemade or store bought, it won't affect the look of the final product
Chocolate buttercream frosting ~ again, no difference if you let someone do the baking for you
12 Oreo cookies
Nilla Wafers ~ one per cupcake
Sliced almonds ~ two per Nilla Wafer
1/4 c semisweet chocolate chips

Method
Place chocolate chips in zip-top bag and seal, removing as much air as possible. Microwave on full power at 30 second intervals until soft and melted. Cut a small hole in one corner of bag and squeeze chocolate onto Nilla Wafers making eyes and nose for groundhog. Add a small amount of melted chocolate to two sliced almonds and adhere to back of Nilla Wafer groundhog. Set groundhog cookies aside to set.

Separate chocolate Oreo cookies from creme filling and crush into crumbs. Frost cupcakes with buttercream and roll in cookie crumbs. Push groundhog cookie into frosting.

Sugar Cookie Bars

Cookie Bars
1 c butter, softened
2 c sugar
4 eggs
2 t vanilla
5 c flour
1/2 t baking soda

Preheat oven to 375°. In standing mixer fitted with paddle attachment, cream butter and sugar on medium high speed until fluffy. Add eggs, one at a time, mixing well after each addition. Mix dry ingredients together in a separate bowl. Add vanilla to the creamed mixture, then slowly add dry ingredients.

Press into a greased 13 x 18 inch pan and bake 20 to 25 minutes. Cool completely in pan before frosting.

Frosting
1/2 c butter, softened
1/2 c shortening
3 c powdered sugar
2 T milk
1 t vanilla

Cream all ingredients until well blended. Frost cookie bars and cut into squares. I used a pizza cutter with great success. Decorate with sprinkles, if desired.

Basic Pound Cake

1 pound butter, softened
3 c sugar
6 eggs, room temperature
4 c unbleached flour
3/4 c milk, room temperature
1 t vanilla extract
1/2 t almond extract

Preheat oven to 300°.

In standing mixer with whisk attachment, beat butter at medium for 5 minutes until pale yellow. Gradually add sugar, beat 3 minutes. Add eggs, 1 at a time, beating on medium low just until yellow yolk disappears.

Add flour to creamed mixture alternately with milk, beginning and ending with flour. Beat on low just until blended after each addition. Mix in vanilla and almond extracts.

Pour into a greased and floured Bundt pan and bake for 1 hour and 30 minutes or until toothpick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan, and cool completely on a wire rack. Serve with fruit and whipped cream or drizzle with light glaze.

Chef's Note: This cake is good and easy. I plan make several during the spring and freeze them for use in the summer. I can hardly wait to serve it with fresh strawberries and whipped cream!