Saturday, November 27, 2010

Cauliflower Au Gratin

1 head cauliflower
8 ozs Philadelphia cream cheese
8 ozs chicken broth
1 cup water
1/2 cup chopped onion
3 garlic cloves
1/2 cup grated cheese, divided
salt and pepper (to taste)

1/3 cup diced red bell pepper
2 cups shredded cheddar cheese
2 cups seasoned bread crumbs
1/4 cup chopped fresh parsley
1 stick melted butter

Preheat oven to 350 degrees.  Chop cauliflower and place in large, greased baking dish, sprinkle salt and pepper.   In blender or food processor, add cream cheese, broth, water, onion, garlic, 1/4 cup grated cheese.  Blend until creamy.  Pour on top of cauliflower.  Add diced red bell pepper, cheddar, bread crumb remaining grated cheese and parsley.  Top with melted butter.  Bake approx 60 mins.

Date Nut Bread

Date Nut Bread

1 1/2 cups sugar
1 Tblsp. melted butter

1/3 cup sour cream
1 egg
1 cup chopped dates
1 1/2 cups boiling water
1 cup chopped walnuts 
 1/2 tsp. salt
1/4 tsp. baking powder
2 tsp. baking soda

1/4 tsp cinnamon 
1/4 tsp ground cloves
1 tsp. vanilla
2 1/2 cups flour

Pour the boiling water over the dates into blender. Let sit while mixing other

Cream together the sugar, butter, eggs and vanilla. Blend dates and water in blender until creamy.  Add to sugar mixture. Add dry ingredients mixing well by hand.
Pour into a greased bundt pan or two loaf pans.  
Bake for 55 to 60 min. on a 350 degree oven.  Less baking time is required for loaf pans.

Butternut Squash Gratin

1 tablespoon butter; more for the gratin dish
1 tablespoon olive oil
2 large onions, chopped into 1-inch squares (about 4 cups)
3 tablespoons chopped fresh sage or 1 tablespoon dried
3 pounds butternut squash, peeled and cut into 1/2-inch cubes (about 8 cups)
2 cloves garlic, minced
Salt and freshly ground black pepper to taste
1/2 cup plus 2 tablespoons heavy cream, heated until warm
1 cup fresh bread crumb
1 1/2 tablespoons melted butter

Friday, November 26, 2010

Italian Lentil Soup

Lentil Soup

left over ham bone with meat still on it.
boil in pot of water with package of dry lentil beans.
onion, celery, carrots, garlic and 3 links Italian sausage...diced.
1 can diced tomatoes, can be seasoned
beef or chicken broth, I use the paste.
crushed red pepper flakes (to taste) optional
fresh basil
2 large bay leaves
grated parm/romano cheese (I add this at the end)
salt and black pepper to taste

Chocolate Nutella Cream Cheese Lava Cakes

Chocolate Batter:
6 oz. Semi-Sweet Baking Chocolate 
6 oz. Butter (diced, room temperature)
3 Eggs
1/2 cup Granulated Sugar
1/3 cup Flour.

Cream Cheese Mix:
8 oz cream cheese, softened
1/3 cup sugar
1 egg
1/2 tsp. vanilla extract
Mix all ingredients in bowl with electric mixer.
How to Make It:

Preheat oven to 350°F
1. Melt chocolate on low flame in a (double boiler). When melted, take of flame, and…
2. Stir in diced butter, until it melts.
3. In another bowl, beat eggs and sugar, until it starts to whiten.
4. Stir in melted chocolate and then the flour.
5. Butter 12 small cupcake wells, spoon cream cheese mixture evenly into bottom of cupcake wells. Pour chocolate batter on top of cream cheese mixture.
6. Cook for about 15 minutes.
7. Tip cupcakes upside down to remove from tin.    Insert a spoonful of Nutella into bottom of cupcake and place onto individual serving dishes.

Top with Vanilla Ice Cream

Buttermilk Ranch Dressing

4 tablespoons fresh chopped parsley 
1 teaspoon pepper
2 tablespoons onion (chopped)
1 quart mayonnaise
1 pint sour cream
1 teaspoon garlic (chopped)
1 teaspoon salt
1 pint buttermilk

Combine all ingredients in blender until smooth. Allow flavors to blend overnight. Reduce recipe in half if desired. 

Thursday, November 25, 2010

Fudge Brownies

  • Ingredients:

  • 1/2 cup melted butter
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1/2 cup Linda's Gluten Free Flour (see recipe below)
  • 1/3 cup unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon xanthan gum 
  • 1/4 teaspoon salt
  • 1/2 cup chopped walnuts (optional)

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.
  2. In a medium bowl, mix together the butter, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended. Stir in walnuts, if desired. Spread the batter evenly into the prepared pan.
  3. Bake for 20 to 25 minutes, or until the brownie begins to pull away from edges of pan. Let cool on a wire rack before cutting into squares

Gluten Free Flour Blend
4 cups Rice Flour
1 1/3 cup potato starch
2/3 cup tapioca flour

Cream Cheese Tart Shells

  • 3 ounces cream cheese, softened
  • 1/2 cup butter, softened
  • 1 cup all-purpose flour


  1. Blend cream cheese and butter or margarine. Stir in flour just until blended. Chill about 1 hour. This can be made ahead and chilled for up to 24 hours.
  2. Preheat oven to 325 degrees F (165 degrees C).
  3. Shape dough into 24 one-inch balls and press into ungreased 1 1/2 inch muffin cups (mini-muffin size) to make a shallow shell. Fill with your favorite filling and bake for 20 minutes, or until light brown.

Three Cheese Potato Frittata

4-5 med red skin potatoes, diced
approx 4 cups chicken broth
2 Tbs cooking oil
3 Tbs butter
3 garlic cloves
1 small onion, diced
6 large eggs (beaten)
1 small tomato, diced
2 Tbs grated parm cheese
salt and pepper 
3 Tbs fresh chopped parsley
1 cup shredded cheddar (I like velveeta)
2 ozs feta cheese

In medium pan cook potatoes in chicken broth until soft, drain.  In large frying pan heat oil/butter.saute onions and garlic, add cooked potatoes until lightly brown.  Add eggs, mixing and cook until done.  Sprinkle parm cheese, salt, pepper, 1/2 of parsley..stir.  Add shredded cheddar, feta and remaining parsley.  Remove from heat and cover with lid to melt cheeses.  Serves 4-6

Tuesday, November 23, 2010

Tarragon Tuna Pasta Salad

1 pound elbows (cooked al dente) or any other type of pasta
2 cups mayonnaise
2 tsp sugar
1 tsp vinegar
2 Tbs chopped scallions
2 Tbs red onion, chopped
2 cans sweet peas, drained
2 cans tuna, drained
3 large fresh basil leaves, chopped
small handful fresh parsley, chopped
1/8 c grated cheese
1/2 tsp ground tarragon
salt and pepper to taste

Cook and drain pasta.  In large bowl mix mayo, sugar, scallions, red onion, peas, tuna, basil, parsley, cheese, tarragon, salt and pepper.
Add pasta and refrigerate for at least 4 hours before serving.

Ricotta Banana Nut Bread

Blend together:
1/4 cup butter
1-1/2 cups white sugar
2 large eggs
3 very ripe bananas, mashed
1 cup Ricotta cheese (whole)
1/2 cup milk
1 tsp vanilla extract

In small bowl mix:

1 teaspoon ground cinnamon
1/4 teaspoon salt
1-1/2 teaspoons baking soda
2-1/4 cups all-purpose flour
Optional: 1/3 c chopped walnuts

Preheat oven to 350 degrees.  Grease and flour bundt pan.
Combine butter, sugar, eggs, bananas, ricotta, milk and vanilla.  In small bowl combine cinnamon, salt, baking soda and flour.  Add dry ingredients to banana mixture.  Add walnuts if desired.  Bake for approx. 60-65 mins 

Monday, November 22, 2010

Jellied Carambola Fruit (Star fruit)

2 cups cleaned, trimmed star fruit
1/2 cup sugar
2 tbs butter
pinch salt

To trim fruit: slice tiny bit off ends and 5 points of fruit.  Slice down middle and remove any seeds.  Dice into chunks.
In medium pan melt butter on low/medium heat.  Add fruit and sugar.  Continue to simmer approx. 10 mins until fruit is soft and sugars are caramelized.  
Serve hot as side dish
Makes approx. 4-6 servings