Lasagna

This is another one of those foods that just says comfort food to me, and it did not let me down. Michael's boss came over for dinner, so I served this with sauteed green beans, a green salad, and some of my homemade bread that is posted below. All in all dinner was a success no complaints. And once again, the following is for an 8x8 pan, double it for a 9x13 or two 8x8's. It is always great when you have a good dinner like this already done up in the freezer!

Lasagna
Serves 6-9

INGREDIENTS:
Cooking spray
8 no boil lasagna noodles ( I use TJ's brand, they are the perfect size)
16 oz marinara sauce (mines from scratch, and includes a # of ground beef)
1 15oz tub of ricotta cheese
2 large eggs
1/ cup Parmesan cheese
1 tsp basil
1 tsp oregano
2 cups grated mozzarella

Everything waiting to be assembled

Look at those yummy cheesy layers

Finished, just awaiting the oven so it can crisp up

DIRECTIONS:
Spray pan well with cooking spray and preheat oven to 350.
In a mixing bowl combine eggs, ricotta cheese, Parmesan, basil, and oregano.
Spread a thin layer of sauce over bottom of pan and then layer with 2 noodles.
On top of each noodle spread 1/6 of ricotta cheese mixture. Sprinkle with 1/4 cup of cheese and a ladle full of sauce. Put 2 noodles over sauce and repeat layering, until you have filled the pan. (For my 8x8 pan in took 3 layers)
Finish the layering with 2 noodles over the top, the remainder of the sauce, and then the cheese.
Cover in foil and bake in oven for 30 minutes. Remove foil and bake another 10 minutes or until center is bubbling and cheese is melted and crispy.

Homemade bread in the crockpot?!?!?!

Yep, it is true. I found this little gem of a recipe in one of my favorite cookbooks, 101 More Things To Do With A Slow cooker, and it was so interesting that I had to try it. I was not disappointed, next I am going to try a honey wheat recipe that is in that cookbook with some cinnamon and diced apples. Again, so fall inspired! This bread gave the whole house that wonderful homemade bread smell, and it was so hard not to take the cover off of the crock pot and sneak a peek. But my patience prevailed and we ended up with a nice little loaf of white bread. My only problem,which is entirely my fault, is that it got a little brown on the bottom. That is because my slow cooker turns to warm when the time is up though, and I wasn't home, so I think it got direct heat just a little too long. Enjoy, and try this, you will love how easy it is to get homemade bread!

My yeast foaming

My dough in the crock pot just waiting to cook

My finished loaf

All sliced up

Classic White Bread
101 More Things To Do With A Slow cooker
Stephanie Ashcraft and Janet Eyring
10-15 servings

INGREDIENTS:
1 envelope (.25 ounce) of active dry yeast
1 tsp sugar
1/4 cup warm water
1 egg
1/4 cup vegetable oil
1 cup lukewarm water
1tsp salt
1/4 cup sugar
3 1/2 to 4 cups flour

DIRECTIONS:
In a bowl combine yeast, 1 tsp sugar, and 1/4 cup warm water. Allow yeast to foam, about 5 minutes.
Add egg, oil, lukewarm water, salt, 1/4 cup sugar, and 2 cups of flour. Beat with an electric mixer for 2 minutes on low.
With a wooden spoon, stir i remaining flour.
Place dough in greased 4-5 quart slow cooker. Cover and cook on high heat for 2-3 hours. Remove stoneware from cooker and let stand for 5 minutes before slicing.

Best brownies ever!

So yesterday on the WC board at the nest Stephanie posted her blog update, and as I meandered abound her blog I found this gem of a recipe, which I of course had to make immediately! They smelled amazing cooking, so it was maybe a teeny tiny let down when they came out only because they couldn't possibly taste as good as they had smelled. I sent them to work with Michael today, because I could undoubtedly eat the whole pan if I wasn't thinking. They were really that good. We ate them last night warmed up with vanilla bean ice cream and chocolate syrup...decadent!

Milk Chocolate Chunk and Peanut Butter Brownies

Source: Carole Bloom's The Essential Baker
Makes 16 2-inch squares

INGREDIENTS:
3 oz (6 Tbsp) unsalted butter, softened
1/2 cup natural-style, chunky peanut butter
1 1/4 cups firmly packed light brown sugar
2 extra-large eggs, at room temperature
2 tsp vanilla extract
3/4 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
5 oz milk chocolate, chopped into small chunks

DIRECTIONS:
Center a rack in the oven and preheat it to 350 degrees. Line the baking pan with aluminum foil and grease the inside of the foil.
Place the butter in a large bowl and beat the butter on medium speed until it's fluffy, about 2 minutes.
Add the peanut butter and cream together. Stop occasionally to scrape down the sides and bottom of the bowl with a spatula.
Add the sugar to the mixture and cream together.One at a time, add the eggs to the peanut butter mixture and beat well after each addition. Add the vanilla and blend completely.
Sift together the flour, baking powder, and salt. Add the flour mixture to the peanut butter mixture in two stages and stir together thoroughly.
Add the chocolate chunks to the batter and stir to distribute evenly.
Pour the batter into the prepared pan and use a spatula to spread it evenly.
Bake the brownies for 35-40 minutes, until a toothpick inserted in the center comes out slightly moist.Remove pan from the oven and cool completely on a rack.
Lift the brownies from the pan with the aluminum foil and carefully peal the foil away from the sides. Cut into 4 equal-sized rows in each direction.

Feels like home

While Fall is still a very distant thought here in sunny California (come to think of it, do they even have Fall here?), I am in the mood for something very homey and fallish,and very few things make me think more of home and the leaves changing colors and falling off of the tress than a roast cooking in the crock pot all day. I am really longing for a nice cool crisp day, it hasn't really been below 80 since we got married and moved here. I know some of you would kill for this weather, but it just isn't me. Shopping yesterday was so sad because there are so many beautiful coats coming out this year, and it will just never really get cold enough to wear one here. At least I will save myself the money by not having to buy one this year! Alright, enough of my pity party, on with the cooking!

This is such a classic recipe I don't even know where it came from, I only know it is how my mom and I have been making it forever, and it never lets me down. Since there are 2 of us and we never eat all of the roast, leftovers turn into French Dip sandwiches later in the week. Hope you enjoy, we always do!

Everything is in, now it is just time to slow cook

Crock Pot Roast

INGREDIENTS:
2 TB olive oil
salt and pepper to taste
1 3-4 pound roast
1 large onion, cut into rings
1 pound of cut carrots
8 red potatoes, washed and quartered
1 packet of onion soup mix dissolved in 1 cup of water

DIRECTIONS:
In frying pan heat oil and then brown roast on all sides, covering in a salt and pepper crust. This quick frying helps to seal in some of the juices and adds a nice little flavorful crust to your roast.
After greasing inside of crock pot, add cut carrots, quartered potatoes, and onion rings.
Place roast on top of vegetables and pour onion soup mix water over roast. Place lid on and cook on low heat for 8-10 hours. If roast is frozen, add 2-4 more hours to cook time.

Who says dinner can't be easy?

Michael and I got back from the airport late Saturday night, so the kitchen opened back up Sunday. I made french toast with some wonderful chicken sausage for breakfast and got some enchiladas done up for dinner. I am big on convenience and don't believe that everything needs to be made by scratch, I would probably do a lot less cooking if it did!! I guess I fancy myself a bit as Sandra Lee the semi-homemade cook. My enchilada recipe follows, pretty basic and pretty tasty. As a side we had a black bean and corn salad, and we topped off our enchiladas with sour cream. They do not photograph well at all, but the pictures at least give you an idea. And if anyone has a great way to keep my tortillas from cracking when I roll the enchiladas, please share, because I think that I have tried them all!

Tortillas stuffed and rolled, waiting for the sauce.

Ready to go in the oven.

Plated up and ready to be enjoyed!

Enchiladas

INGREDIENTS:
10 corn tortillas
1 pound ground beef
2 cups shredded cheese
1 20 0z can of enchilada sauce (we are a mild family)
1/2 large onion chopped
2 cloves garlic minced
1 TB olive oil

DIRECTIONS:
Brown the oil, onion, and garlic in a large frying pan. Add the ground beef and cook until done, set aside.
Preheat oven to 400.
Grease a 9x13 pan (I use 2 8x8 pans and freeze a batch for another night!) In each tortilla add about 4TB ground beef mixture. Sprinkle a TB cheese on top of meat, roll tortilla sides in, and place seam side down in greased pan. Continue with remaining tortillas.
Once all enchiladas are rolled pour can of enchilada sauce over the top, sprinkle remaining cheese, cover with foil and bake for 30-40 minutes. Let sit for 5 minutes before serving.

Michael wanted you to all know what it would look like when you were done...I think he just wants to be more involved in my blog!

The kitchen is closed :(

Michael and I are headed out of town for the rest of the week for a funeral, so my kitchen is now shut down for a few days. We are headed to Idaho, his best mans father just passed away, so we really need to be there. It makes me kind of sad to close up my kitchen for a few days though, because I am really starting to get into this cooking and blogging thing. Yuck, restaurant food for the rest of the week, Lori (Michael's mom in Idaho) doesn't cook. I will be back at it on Monday I am sure, hope you all have a great weekend!

Raspberry Muffins

I recieved this recipe from my wedding caterer with a muffin cook book and my muffin tins. She had printed it on an index card and put it in the cookbook, which I thought was the sweetest thing. I have been eager to try them for a while now, as she is a fantastic baker whose goods are in coffee shops around town, so last night was finally the perfect opportunity. The only thing I will chang next time is I will add more berries. The recipe calls for 1 cup, I will throw in at least another half cup. Also, as a side note, I used frozen raspberries, and it worked just fine. All in all they didn't dissapoint, I am working on my second one as breakfast right now! Sorry there is no picture, Michael took the camera and there were no muffins left when the camera got back home! I will make them again soon I am sure so I will post a picture next time!





8/22 Alright, so we are going out of town again this weekend, so I made these muffins to take with us. They are strawberry this time, and I once again am really enjoying them. I also used white whole wheat flour, with no problems or taste complaints. I got a picture this time too...YEAH!

Fresh out of the oven

Don't you think a cream cheese swirl would be amazing in here?

Maxine's Blueberry Muffins
Makes 12 regular of 6 texas sized muffins

INGREDIENTS:
2 cups AP flour
1 cup sugar
1 Tblsp baking powder
1/2 tsp salt
3/4 cup milk (I used 1/2 and 1/2)
1/2 cup melted butter (1 stick)
1 beaten eggs
1 cup blueberries (or raspberries!)

DIRECTIONS:
Preheat oven to 350
Mix dry ingredients together in large bowl
Then add milk, melted butter and the beaten eggs. Mix jut until all is incorporated, be sure notto overmix!!
Gently stir in the berries.
Pour into lined or sprayed muffin tins, sprinkle tops with coarse pearl sugar
Bake for approimately 20 minutes,or unil golden brown and center tests done with a toothpick.