Eggplant Parmesan

Yummy, delicious, fabulous, but time consuming. It's worth it though, oh, so worth it.


Shot in the pan

and on the plate.

Eggplant Parmesan
2 pounds globe eggplant (2 medium eggplants), cut crosswise into 1/4-inch-thick rounds
1 tablespoon kosher salt
8 slices high-quality white bread (about 8 ounces), torn into quarters
1 cup grated Parmesan cheese (about 2 ounces)
1 cup unbleached all-purpose flour
4 large eggs
6 tablespoons vegetable oil

Tomato Sauce
3 cans (14 1/2 ounces each) diced tomatoes
2 tablespoons extra-virgin olive oil
4 medium cloves garlic , minced or pressed through garlic press (about 1 generous tablespoon)
¼ teaspoon red pepper flakes
½ cup fresh basil leaves chopped
8 ounces whole milk mozzarella or part-skim mozzarella, shredded (2 cups)
½ cup grated Parmesan cheese (about 1 ounce)
10 fresh basil leaves torn, for garnish

1. Eggplant: Toss half of eggplant slices and 1 1/2 teaspoons kosher salt in large bowl until combined; transfer salted eggplant to large colander set over bowl. Repeat with remaining eggplant and kosher salt, placing second batch in colander on top of first. Let stand until eggplant releases about 2 tablespoons liquid, 30 to 45 minutes. Arrange eggplant slices on triple layer paper towels; cover with another triple layer paper towels. Firmly press each slice to remove as much liquid as possible, then wipe off excess salt.
2. While eggplant is draining, adjust oven racks to upper- and lower-middle positions, place rimmed baking sheet on each rack, and heat oven to 425 degrees. Pulse bread in food processor to fine, even crumbs, about fifteen 1-second pulses (you should have about 4 cups). Transfer crumbs to pie plate and stir in 1 cup Parmesan, 1/4 teaspoon salt, and 1/2 teaspoon pepper; set aside. Wipe out bowl (do not wash) and set aside.
3. Combine flour and 1 teaspoon pepper in large zipper-lock bag; shake to combine. Beat eggs in second pie plate. Place 8 to 10 eggplant slices in bag with flour; seal bag and shake to coat eggplant. Remove eggplant slices, shaking off excess flour, dip in eggs, let excess egg run off, then coat evenly with bread crumb mixture; set breaded slices on wire rack set over baking sheet. Repeat with remaining eggplant.
4. Remove preheated baking sheets from oven; add 3 tablespoons oil to each sheet, tilting to coat evenly with oil. Place half of breaded eggplant on each sheet in single layer; bake until eggplant is well browned and crisp, about 30 minutes, switching and rotating baking sheets after 10 minutes, and flipping eggplant slices with wide spatula after 20 minutes. Do not turn off oven.
5. Sauce: While eggplant bakes, process 2 cans diced tomatoes in food processor until almost smooth, about 5 seconds. Heat olive oil, garlic, and red pepper flakes in large heavy-bottomed saucepan over medium-high heat, stirring occasionally, until fragrant and garlic is light golden, about 3 minutes; stir in processed and remaining can of diced tomatoes. Bring sauce to boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened and reduced, about 15 minutes (you should have about 4 cups). Stir in basil and season to taste with salt and pepper.
6. Assembly: Spread 1 cup tomato sauce in bottom of 13 by 9-inch baking dish. Layer in half of eggplant slices, overlapping slices to fit; distribute 1 cup sauce over eggplant; sprinkle with half of mozzarella. Layer in remaining eggplant and dot with 1 cup sauce, leaving majority of eggplant exposed so it will remain crisp; sprinkle with 1/4 cup Parmesan and remaining mozzarella. Bake until bubbling and cheese is browned, 13 to 15 minutes. Cool 10 minutes; scatter basil over top, and serve, passing remaining tomato sauce separately.

Notes: Sometimes I serve this on it's own, sometimes with pasta, sometimes, just standing by the pan with a fork. I love this as is, but if you don't want to assemble it, this would be great as an appetizer, using the tomato sauce for a dip. Of course, then you would miss out on the cheesy goodness of the mozzarella.

Smashed Potatoes

This really isn't the best picture, but these are the best potatoes!

2 lbs red potatoes (about 16 small to med; 2 inches in diameter), scrubbed
1 1/2 tsp salt, divided
1 bay leaf
4 tbs unsalted butter, melted and warm
½ cup cream cheese (4 oz), room temperature
1/2 tsp ground black pepper
3 tbs chopped fresh chives or 4 ½ tsp dried (optional)

1. Place the potatoes in a large saucepan and cover with 1 inch cold water; add 1 teaspoon salt and the bay leaf. Bring to a boil over high heat, then reduce the heat to medium-low and simmer gently until a paring knife can be inserted into the potatoes with no resistance, 35 to 45 minutes. Reserve ½ cup of the cooking water, then drain the potatoes. Return the potatoes to the pot, discard the bay leaf, and allow the potatoes to stand in the pot, uncovered, until the surfaces are dry, about 5 minutes.

2. While the potatoes dry, whisk the melted butter and softened cream cheese in a medium bowl until smooth and fully incorporated. Add ¼ cup of the reserved cooking water, ½ teaspoon pepper, the chives (if using), and ½ teaspoon salt. Using a rubber spatula or the back of a wooden spoon, smash the potatoes just enough to break the skins. Fold in the butter-cream cheese mixture until most of the liquid has been absorbed and chunks of potatoes remain. Add more cooking water 1 tablespoon at a time as needed, until the potatoes are slightly looser than desired (the potatoes will thicken slightly with standing). Adjust the seasoning with salt and pepper; serve immediately.

Notes: White potatoes can be used instead of red, but reds are so much better. Try to get potatoes of equal size; if that’s not possible, test the larger potatoes for doneness (using a paring knife). If you only larger potatoes, increase the cooking time by about 10 minutes. I usually end up using all of the reserved liquid, it will look a little loose at first, but after standing for five or so minutes, the potatoes soak up all the excess.

Eggnog French Toast Bake

This may not be a recipe that you should make often. When you see the amount of eggnog in this recipe, you'll understand. We frequently make this for breakfast on Christmas morning. Rich, yummy, delicious, and calorie filled.



1 loaf French bread
1 c butter
2 c brown sugar
2 tsp corn syrup
6 eggs
1 ½ tsp vanilla
2 c eggnog or milk (if using milk, add a dash of nutmeg)
¼ tsp cinnamon

1. Slice bread into one and a half-inch slices (I don’t use the end pieces). Place bread in a 9x13-inch pan, layering as needed.
2. In a medium saucepan, combine sugar, butter, and corn syrup over medium heat. Cook until all ingredients are combined, stirring constantly. After the butter and sugar have melted, they will be separate. Be sure you keep it on the heat and stirring, it will combine. Pour syrup mix over bread.
3. In a large bowl, beat eggs, eggnog, vanilla, and cinnamon with a whisk. Pour over top of bread and syrup. Cover with plastic wrap sprayed with nonstick spray.
4. Place dish in fridge with weights*. Refrigerate overnight.
5. Bake uncovered at 375° (350 if using a dark or non-stick pan) for 40-45 minutes, or until eggs are set and tops of bread looks crystallized. Serve with additional syrup (although I never do).

*This step is a must. If it isn’t weighted, some bread won’t get saturated and burns, while other pieces are soggy. I usually put another 9x13 pan on top and then use whatever is in the fridge to add extra weight, just make sure it’s even. Be especially sure to watch the liquid level so you don’t end up spilling the egg mix over the sides.

Creamy Tomato-Basil Soup

1/4 cup butter
1/4 cup olive oil
1 1/2 cups chopped onions
2 cloves garlic, minced
3 pounds tomatoes - peeled, seeded and quartered*
1/2 cup chopped fresh basil leaves
salt and ground black pepper to taste
1 quart chicken broth
1 cup heavy cream
8 sprigs fresh basil for garnish

Directions
1. Heat the butter and olive oil in a large pot over medium heat. Stir in onions and garlic and cook until tender. Mix in tomatoes and chopped basil. Season with salt and pepper. Pour in the chicken broth, reduce heat to low, and continue cooking 15 minutes.
2. Transfer soup to a blender (or use an immersion hand blender), and blend until smooth. Return to the pot, and bring to a boil. Reduce heat to low, and gradually mix in the heavy cream. Garnish each serving with a sprig of basil.

*If using canned tomatoes, use 48 oz of whole tomatoes, being sure to seed and quarter them. You may need to add up to 2 tbs of sugar.

Notes: When I make this for someone other than my family, I stick to this recipe. If I make it for us , I add a little spice. When heating the butter and olive oil, I add a little crushed red pepper (maybe less than 1/8 tsp). Be very careful when blending the soup, only fill the blender half full. When putting the lid on, don't seal the feed tube (the little hole in the lid), just lightly hold the cover on.

Oh my

I have a new love. I've always had a weakness for a good apple crisp. Of course the apples are important, but they are a tasty vehicle to my true love of crumb topping. This is my new favorite crumb topping. There is a little more salt in this version than most, but it really makes it. I doubled the cinnamon in the topping, simply because the topping bowl and the filling bowl were side by side, and I added the cinnamon to the wrong bowl. It was a divine mistake, which I will make again.


Skillet Apple Crisp

Serves 6 to 8
If your skillet is not ovensafe, prepare through step 3 and then transfer the filling to a 9x13-in baking dish. Top the filling as directed and bake for an additional 5 minutes. Use Golden Delicious apples, though any sweet, crisp apple such as Honeycrisp or Braeburn can be substituted, I used Gala. Do not use Granny Smith apples in this recipe. I am normally a proponent of toasting nuts before I add them to things, except when they're used in a topping. They will be plenty toasted without going to the trouble of doing it before hand. Serve the apple crisp warm or at room temperature with vanilla ice cream or whipped cream. This recipe is adapted from Cooks Illustrated.

Topping
¾ cup (3 3/4 ounces) unbleached all-purpose flour
¾ cup pecans , chopped fine
¾ cup old-fashioned rolled oats
½ cup (3 1/2 ounces) packed light brown sugar
¼ cup (1 3/4 ounces) granulated sugar
½ teaspoon ground cinnamon (I doubled)
½ teaspoon table salt
8 tablespoons (1 stick) unsalted butter , melted

Filling
3 pounds apples (about 7 medium), peeled, cored, halved, and cut into 1/2-inch-thick wedges
¼ cup (1 3/4 ounces) granulated sugar
¼ teaspoon ground cinnamon (optional)
1 cup apple cider
2 teaspoons lemon juice
2 tablespoons unsalted butter

1. FOR THE TOPPING: Adjust oven rack to middle position and heat oven to 450 degrees. Combine flour, pecans, oats, brown sugar, granulated sugar, cinnamon, and salt in medium bowl. Stir in butter until mixture is thoroughly moistened and crumbly. Set aside while preparing fruit filling.
2. FOR THE FILLING: Toss apples, granulated sugar, and cinnamon (if using) together in large bowl; set aside. Bring cider to simmer in 12-inch ovensafe skillet over medium heat; cook until reduced to ½ cup, about 5 to 10 minutes. Transfer reduced cider to bowl or liquid measuring cup; stir in lemon juice and set aside.
3. Heat butter in now-empty skillet over medium heat. When foaming subsides, add apple mixture and cook, stirring frequently, until apples begin to soften and become translucent, 15 to 20 minutes. (Do not fully cook apples.) Remove pan from heat and gently stir in cider mixture until apples are coated.
4. Sprinkle topping evenly over fruit, breaking up any large chunks. Place skillet on baking sheet and bake until fruit is tender and topping is deep golden brown, 15 to 20 minutes. Cool on wire rack until warm, at least 15 minutes, and serve.


I wanted to show the syrup that forms in the pan. I took the picture of the crisp in the bowl a little too soon. We spooned this yummy goodness over the top of our ice cream. And now you know what I'll be eating for breakfast, that is if I can fight Michael off.

Citrus Basil Vinagrette

1/4 cup extra virgin olive oil
2 tbs orange juice
1 tbs lemon juice
1/4 lemon, zested
1/2 tsp salt
1 tbs honey
1/8 cup chopped basil
1 tsp cider vinegar

Mix all ingredients together in a jar. Shake to combine.

For the salad, I used romaine with diced chunks of fresh mozzarella, grape tomatoes, and croutons. The dressing will last about three days. If you strain the basil out, it is good for two weeks.

Concoction Enchildadas, Chicken three ways

I realize the name is a little odd, but concoction is the name Michael gives to anything I make that doesn't have a definite recipe. These enchiladas are different nearly every time. The only constant is that there is always cheese and tortillas. You can substitute nearly anything that you like wrapped in a tortilla in this "recipe." The quantity of filling determines how many tortillas you'll need. If you make too much filling, refrigerate it and make some more enchiladas, or cook more rice and serve it over top. I know the directions look long, but the actual dish doesn't take that long to make.

Ingredients
10-12 tortillas (I like corn, but have used flour before - if using corn, spray both sides of the tortillas with nonstick spray and allow to heat in a 350 oven for 2-3 minutes)
2-3 chicken breasts, or a Costco rotisserie chicken, shredded* see explanation below
chicken broth* see explanation below
about one cup of cooked rice, if desired
about one cup of black beans, if desired
about one cup of corn, if desired
about two cups of cheese, shredded
2 cans of 10 oz. enchilada sauce (I use one red and one green)
8 oz. cream cheese on occasion

*For chicken three ways, bake, grill, or otherwise cook a whole chicken (or go to Costco and buy one). Serve with whatever side items strike your fancy. Meal number one. Shred remaining chicken to use in enchiladas (or some other meal). Meal number two. For meal number three, put remaining chicken (bones and all) in a pot filled with water. Bring water to a boil, then reduce heat to medium-low. Allow this to simmer for as long as you have time for; I've done it for as long as three hours. When you've waited long enough, remove the bones and skim the fat off of the top. Add carrots, celery, onion, and/or any other vegetables you like. When those have nearly finished cooking, add some noodles, and voila - meal number three is chicken noodle soup. Now, back to enchiladas.

*If you are using raw chicken, boil the breasts in a pot with enough broth to cover the top of the meat with one inch of broth. Bring broth to a boil. Reduce heat to medium low and simmer for 20-60 minutes (the longer the better, but it usually takes about 20 minutes for the chicken to be fully cooked). If you allow the chicken to simmer for the longer amount of time, be sure to check on it every so often so it doesn't cook dry. When chicken is cooked, remove from heat - don't drain, shred chicken.

1. Preheat oven to 350.
2. Add chicken and one can of sauce to remaining broth (if using the raw chicken method). Heat this mixture to a simmer and allow to simmer until you need the filling - this is where I use the red sauce.
3. Spray a 9x13 pan with nonstick spray. If using cream cheese, add to the second can of sauce - this is where I use green sauce. Cover the bottom of the pan with about 1/2 cup of the second can of sauce. Be sure all other ingredients are prepped.
4. Add rice, beans, and corn to the chicken mixture. Get ready to start rolling.
5. Add some filling and cheese to a tortilla, roll it up, and place it seam side down in the 9x13 pan. Repeat until filling is used up or tortillas run out.
6. Pour remaining can of sauce over top of rolled enchiladas, being sure to spread it evenly. Sprinkle with remaining cheese and bake for 20 minutes. If the cheese isn't browned after 20 minutes, turn the broiler on to low, and broil until the cheese has browned. It doesn't take long for it to turn from melted pale cheese to browned to black, so watch carefully.
7. After removing from oven, allow the enchiladas to cool for about five minutes. Serve with sour cream, salsa, guacamole, avocado chunks, olives, etc. Enjoy!

Frozen Peanut Butter Pie

In my mind, there is no better combination than peanut butter and chocolate. Mint is a close second, but peanut butter takes the cake, or in this case the pie. If you're really ambitious, you can make your own crust, but why? I normally make this with a chocolate crust, but graham cracker is what was in the cupboard, still good. Enjoy!



8 oz softened cream cheese
½ cup milk
¾ cup extra chunky peanut butter
8 oz whipped topping
1 cup powdered sugar
1 9-inch chocolate or graham cracker crust
Chocolate Syrup

1. Mix cream cheese in medium bowl with electric mixer on low speed until soft and fluffy. Mix in peanut butter and sugar until incorporated.

2. Slowly add milk, beating until well blended. Fold in whipped topping.

3. Spoon into pie crust, mounding the top. Freeze until firm. When solid, cover with foil. (Pie may be frozen for several weeks.) Go ahead and throw the lid away that comes with
the store bought crust, it won't fit on.

4. To serve, remove pie from freezer 10 to 15 minutes before serving. Drizzle chocolate syrup over individual pieces.

Flaky Cream Cheese Pastry Dough

Cream cheese pastry is rich and tangy, and it seems to turn out tender and flaky no matter what. This recipe can be doubled and used to make a covered or lattice-top pie.

1 cup plus 2 tbs all-purpose flour
1 tbs white sugar or 2 tbs powdered sugar
¼ tsp salt
6 tbs cold unsalted butter
3 oz cold cream cheese
2-3 tbs cold heavy cream

Whisk flour, sugar, and salt together in a large bowl. Cut butter and cream cheese into ¼-inch pieces and add to flour mix. Using a pastry blender or 2 knives, cut the butter and cream cheese into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces. Drizzle the cream over the top. Cut with blade side of a rubber spatula or stir with a fork until the dough begins to gather into moist clumps. Press the dough into a flat disk, wrap rightly in plastic, and refrigerate for at least one hour or up to two days.

Deluxe Butter Pastry Dough

This dough is richer in fat than ordinary flaky pastry and so, is softer and more difficult to handle, but it yields a tender, flaky crust with great butter flavor. While it is possible to make this dough with butter only, a small amount of shortening makes it flakier without interfering with the buttery taste. When you’re working with the butter, work quickly or the dough will become greasy. If you notice the butter starting to melt, chill the dough until the butter becomes firm again. Since this dough tends to puff out of shape during baking, you should not use it to make a crust with a tightly fluted or braided edge or a lattice top (I do a simple finger crimped edge). If you need only a single pie or tart crust, decrease all ingredients by half or freeze half the dough for another pie.

2 ½ cups all-purpose flour
1 teaspoon white sugar
1 teaspoon salt
½ pound (2 sticks) cold unsalted butter
¼ cup solid vegetable shortening
⅓ cup plus 3 tablespoon ice water; divided

In a large bowl, thoroughly mix the flour sugar and salt with a rubber spatula. Working quickly to prevent softening, cut butter into ¼-inch pieces. Add the butter to the dry ingredients. Using a pastry blender or two knives, chop the butter into pea-sized pieces. With a few quick swipes of the pastry blender, cut the shortening into large chunks and distribute throughout the bowl. Continue to chop with the pastry blender until the mixture resembles coarse crumbs with some pea-sized pieces. Do not let the mixture soften and begin to clump; it must remain dry and powdery. Drizzle ⅓ cup plus 1 tablespoon of the ice water over the flour and fat mixture. Cut with the blade side of the rubber spatula until the mixture looks evenly moistened and begins to form small balls. Press down on the dough with the flat side of the spatula. If the balls of dough stick together, you have added enough water; if they do not, drizzle 1 to 2 tablespoons of ice water over the top. Cut in the water, then press with your hands until the dough coheres. The dough should look rough, not smooth. Divide the dough in half, press each half into a round flat disk, and wrap tightly in plastic. Refrigerate for at least one hour, preferably for several hours, or for up to 2 days before rolling. The dough can also be wrapped airtight and frozen for up to 6 months; thaw completely before rolling.

Blueberry Pie

If you are making a lattice top, use the greater amount of cornstarch suggested to prevent a watery filling from bubbling over the strips. Taste the berries before beginning to determine how much sugar to use.

Pastry Dough (I used flaky cream cheese pastry dough, doubled)
5 cups blueberries, picked over
¾ to 1 cup sugar
3 ½-4 tbs quick-cooking tapioca or cornstarch (use cornstarch for lattice pie)
1 tbs lemon juice
1 tsp lemon zest
⅛ tsp salt
1-2 tbs unsalted butter, cut into small pieces

Roll half the dough into a 13-inch round, fit it into a 9-inch pie pan, and trim the overhanging dough to ¾ inch all around. Refrigerate. Roll the other half of the dough into a 12-inch round for the top crust and refrigerate it. Position a rack in the lower third of the oven. Preheat the oven to 425. Combine the berries, sugar, cornstarch, lemon juice, zest, and salt in a large bowl. Let stand for 15 minutes, occasionally stirring gently. Pour the mixture into the bottom crust and dot with butter. Brush the overhanging edge of the bottom crust with cold water. Cover with the top crust or lattice, then seal the edge, trim, and crimp or flute. If using a closed top crust, cut steam vents. Bake the pie for 30 minutes. Slip a baking sheet beneath it, reduce the oven temperature to 350, and bake until thick juices bubble through the vents, 25-35 minutes more. Let cool completely on a rack. The pie is best the day it is baked, but it can be stored at room temperature for up to one day.

If using frozen berries, be sure that they are individually frozen or dry-packed, meaning that they have been processed without sugar and come in loose pieces rather than a block. Before measuring, be sure to knock off any clinging ice, but do not thaw. Toss the still-frozen fruit with the other ingredients, using the maximum amount of thickening called for, and spoon the filling into the crust at once, without the usual 15-minute standing time. If the fruit is allowed to thaw, it will release a flood of juice and make the crust soggy. Do not glaze the top crust with sugar or egg. Bake the pie at 400 for 50 minutes; then slip a baking sheet beneath it and bake at 350 until thick juices bubble through the vents, 25 to 40 minutes more. The pie I brought hadn’t baked for long enough (hence the blueberry syrup instead of gel). I baked it for 30 minutes (after the initial 50 minutes). When I baked the second pie, I let it bake for the full 40 minutes (plus the initial 50 minutes), and the juices set much better.

Apple Pie With Streusel topping

Golden Delicious apples work well in this pie because they retain their texture and do not flood the pie with juice. I like the flavor of Gala and Fuji better though. If you have access to fresh apples, they usually make the very best pie. The apples need to be sliced about ¼ inch thick, measured at the thicker end. If the slices are thinner, the filling is apt to turn mushy; if thicker, the pie will not hold together when cut. Resist the temptation to add other spices or flavorings. A hint of cinnamon is all that is needed.

Pastry Dough
2 ½ pounds apples (5 to 6 medium-large, measuring 6 cups)
3 tablespoons unsalted butter
¾ cup sugar
2 to 3 tablespoons all-purpose flour
1 tablespoon lemon juice
½ teaspoon ground cinnamon
⅛teaspoon salt
2 tablespoons unsalted butter, cut into small pieces

Streusel Topping
⅔cup all-purpose flour
⅔cup packed light brown sugar
5 tablespoons unsalted butter, melted
1 teaspoon ground cinnamon
¼ teaspoon salt

1. Position a rack in the lower third of the oven. Preheat the oven to 425˚F.
2. Roll the dough into a 13-inch round, fit it into a 9-inch pie pan, trim the edges and crimp. Refrigerate.
3. Peel, core, and slice apples a little thicker than ¼ inch. Combine the apples with the sugar, flour, lemon juice, cinnamon, and salt. Let stand for 15 minutes, stirring several times, so that the apples soften slightly and will better fit into the crust.
4. Pour the mixture into the crust and gently level with the back of a spoon. Dot the top with the butter pieces.
5. Blend the streusel ingredients with a fork or pulse in a food processor until the mixture resembles coarse crumbs. Spread topping over apples, making sure to cover all.
6. Bake the pie for 30 minutes. Slip a baking sheet beneath it; reduce the oven temperature to 350˚F, and bake until the fruit feels just tender when a knife or skewer is poked through, 25 to 35 minutes more.
For the filling to thicken properly, the pie must cool completely on a rack, 3 to 4 hours. If you wish to serve the pie warm, place it in a 350˚F oven for about 15 minutes. The pie is best the day it is baked, but it can be kept for 2 to 3 days on the counter.

Susie's Potato Bacon Soup

½ onion, chopped
8 oz bacon, cooked and crumbled
4 potatoes, cubed
2 cups water
1 can evaporated milk
3 tbs Butter Buds
¼ tsp salt
1 cup Cheddar cheese, shredded

1. Cook potatoes and onion in water until tender. Don’t drain the water.

2. Slightly mash the potatoes with a potato masher. Add evaporated milk, Butter Buds,
bacon, and salt. Add milk to thin it if needed.

3. After it has cooled slightly, stir in cheese. Garnish the soup with grated cheese on top.

I love this soup. I always double it, because it is never enough. Here are some tweaks that I've made. Be sure that the potatoes are Russets. I've tried other varieties, and none do the job like a plain Jane Russet potato. I cook the bacon in the same pot as I make the soup in. I use pepper bacon (Daleys from Costco is the best ever). It adds a lot more flavor than regular bacon. Even after draining the grease from the pot, you're still left with some bacon flavored pepper flakes. I have also added a couple of cups of frozen broccoli, peas, and cauliflower, (just to make me feel better about all of that cheese and bacon). Broccoli is by far my favorite addition. Thanks for the recipe Susie!

Roasted Pumpkin Seeds

3 c pumpkin seeds
2 tbsp. butter, melted
1/2-1 tsp. Worcestershire sauce to taste
1/2 tsp. garlic powder or to taste
1/2 tsp. onion powder or to taste
Little salt

Take seeds out of pumpkin and wash thoroughly. Lay on towel to dry (overnight is best). Mix butter, Worcestershire, garlic powder, onion powder, and salt together. Stir together with seeds until all seeds are well covered. Lay out single layer on a cookie sheet. Bake at 250 degrees for 2 hours, stirring every 15 minutes. Taste after 1 hour 15 minutes, it doesn’t take long for the seeds to burn.

It's probably a little late in the year to post these, but they are so yummy, so remember them for next year!

Spaghetti with Tomato Garlic Cream Sauce

4 cloves garlic, minced
2 cups milk
4 tbs butter
salt & pepper to taste
3 cups diced tomatoes*
18 oz pasta**

1. In a medium sauce pan, sauté garlic in butter over medium heat until very lightly browned. Watch carefully, this will burn fast.

2. Add flour and cook for 5 minutes. The roux should be a light golden brown.

3. Add tomatoes, milk, salt, and pepper. Simmer until thickened, stirring frequently. Serve over pasta.

*If you don’t have fresh tomatoes, this takes 2 of the 14.5 oz cans of diced tomatoes. I like to use Italian style (with basil, oregano, etc.)

**I have used quite a few varieties of pasta. If you use a tube or curly shaped pasta,
you’ll only need a pound of pasta.

Sour Cream Sugar Cookies

2 c sugar
½ c softened butter
½ c shortening
1 c sour cream
3 eggs
5 ½ c flour
2 tsp baking powder
2 tsp baking soda
1 tsp vanilla
1 tsp almond extract
¼ tsp salt

In a large mixing bowl cream sugar, butter and shortening until light and fluffy. Add sour cream, and eggs one at a time, mixing until each is incorporated.

Add remaining ingredients and beat at low speed until soft dough forms. Cover with plastic wrap and chill 1-2 hours or until firm.

Heat oven to 350. On a well floured surface, roll dough to ¼ - inch thickness. Cut out cookies with cutters. Place 2 inches apart on ungreased cookie sheets. Bake for 8-10 minutes or until edges are light golden brown. Remove cookies from cookie sheet after 2 minutes and place on cooling rack. Allow cookies to cool, then frost. Let frosting set before storing.

Notes: For best results, keep extra dough in fridge while rolling. If you have a silicone mat, no flour is needed when rolling. Parchment paper or silicone mat placed on cookie sheet produces best results. The frosting below is some of the best cream cheese frosting ever. It goes great with these cookies.


Orange Cream Cheese Frosting

11 oz softened cream cheese
⅓ c softened butter
4 ½ c sifted powdered sugar
2 tsp orange juice
1 tsp vanilla
1 tsp orange zest

Beat cream cheese and butter in a large mixing bowl; gradually beat in sugar. Beat in juice, vanilla, and zest until fluffy.

Zucchini Bread

This is Michael's favorite. The smell of this baking is divine.

Makes one 9-inch loaf

If using a large zucchini, cut in half length-wise and scoop out the seeds with a spoon before shredding. By wringing the zucchini, you’ll lose the gummy, sticky texture of most zucchini breads.

1 pound zucchini
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon allspice
½ teaspoon salt
1 ½ cups sugar
¼ cup plain yogurt
2 large eggs
1 tablespoon lemon juice
6 tablespoons unsalted butter, melted and cooled

1. Adjust oven rack to middle position and heat oven to 375 degrees. Generously coat 9
by 5-inch loaf pan with cooking spray.

2. Shred zucchini using the coarse holes on a box grater. Place the grated zucchini in a
clean dish towel and wring out as much liquid as possible. Whisk flour, baking soda,
baking powder, cinnamon, allspice, and salt in a large bowl. Whisk sugar, yogurt,
eggs, lemon juice, and butter in a bowl until combined.

3. Gently fold yogurt mixture and zucchini into flour mixture using spatula until just
combined. Transfer batter to prepared pan.

4. Bake until golden brown and skewer inserted in center comes out with a few crumbs
attached, 45 to 55 minutes. Cool for 10 minutes, then turn out onto wire rack to cool
at least 1 hour. (Bread can be wrapped in plastic and stored at room temperature for 3
days.)

Just for you Sarah Jensen

Sarah, you asked for this a while ago, I'm finally delivering. This is so yummy!



Blueberry French Toast Bake
1 loaf French Bread, cubed (if you have an egg bread like challa, even better)
1 pound Cream Cheese, cubed
1 cup Blueberries
12 Eggs
1/3 cup Maple Syrup
2 cups Milk

1. Butter a 9x13-inch baking dish. A lighter color works best for this recipe. Cut the bread into 1 1/2-inch cubes. Cut the cream cheese into 1-inch cubes. Layer the bread cubes and cream cheese cubes in two layers in the bottom of the dish, with the bread on the bottom. Pour the blueberries over top.

2. In a large bowl, beat the eggs, add the maple syrup and milk. Pour over the bread mixture and cover loosely with foil. Place dish in refrigerator with weights.

3. Refrigerate overnight or at least 3 to 4 hours.

4. Preheat the oven to 350 degrees. Reposition foil so that dish is tightly covered. Bake for 30 minutes covered, then uncover and bake for an additional 30 minutes, check at this time, it may take up to 40 minutes without the foil.

Blueberry Syrup
1 cup Sugar
2 tbs Cornstarch
1 cup Cold Water
1 tbs Unsalted Butter
1 cup Blueberries

Stir sugar, cornstarch and water over high heat in a saucepan. Add butter and blueberries and cook until the blueberries pop. Serve warm over French Toast Bake.

Notes
Cream cheese is normally sold in 8 oz blocks, so make sure that you get two. It will look like a lot of cream cheese when it is all in the pan. I’m too cheap to use maple syrup in this; regular pancake syrup works fine. To weight the dish, you can use another 9x13-inch dish placed on top, adding cans or whatever you can find to fit inside, just make sure it's even. If you don’t use another dish, just make sure that it is equally weighted. Be careful though, this easily overflows. Don’t skip this step, otherwise you will have some parts that don’t get any egg mix and will burn. Other parts will be too saturated with egg mix to cook thoroughly. With the syrup, be sure that the cornstarch and water are thoroughly mixed before heating, lumpy syrup is just as gross as lumpy gravy. This dish will serve 8-12.

Waffles and Frittata

This is one of my favorite breakfasts. The waffles are so light and have just the right egg flavor. The frittata never lasts long if I take it for potluck breakfasts.


Waffles
3 large eggs, separated
1 1/2 cups milk
1/2 cup vegetable oil
1 tsp vanilla
1 cup flour
2 tsp baking powder
1 tbs sugar
1/2 tsp salt

1. Preheat your waffle iron.
2. In a large mixing bowl, beat the egg yolks, milk, oil, and vanilla with an electric mixer until thoroughly mixed.
3. Add the flour, baking powder, sugar and salt. Beat until just smooth.
4. In a small bowl, beat the egg whites with an electric mixer on high until stiff peaks form.
With a rubber spatula, gently fold the beaten egg whites into the mixture. Do not over mix. Pour batter onto hot, waffle iron. Serve immediately or keep warm in a 200 degree oven.

Notes
Be sure to stir the batter between waffles. It will separate easily. If you make more than one batch, only make two batches at a time. When there is more than two batches, it is hard to mix the egg whites throughout. If you have to grease your waffle iron, try not to use nonstick spray. It burns too easily and creates a sticky film that is hard to get off. If your iron sticks, put some oil on a paper towel and rub it on the iron. To reheat, just toast in the toaster. These will only keep for a day or two. They do freeze well.

Frittata
12 large eggs
3 tbs half-and-half
salt and ground black pepper
8 oz bacon (about 8 slices), cut crosswise into 1/4 inch pieces
1 lb yukon gold potatoes, peeled and cut into 1/2 inch cubes
4 oz cheddar cheese, cut into 1/4 inch cubes (about 3/4 cup)
3 scallions, sliced thin on the bias (about 1/3 cup)

1. Adjust oven rack to the upper-middle position, about 5 inches from the heating element; heat the broiler. Whisk the eggs, half-and-half, 1/2 tsp salt, and 1/4 tsp pepper in a medium bowl until well combined. Set the eggs aside.
2. Fry the bacon in a 12-in oven safe nonstick skillet over medium heat until crisp, about 10 minutes. Transfer cooked bacon to a paper towel-lined plate, pour off all but 1 tbs of bacon fat. Add the potatoes to the skillet and cook, stirring occasionally, until golden brown and tender, 15 to 20 min. Stir the cheddar, scallions, and bacon into the eggs; add the egg mixture to the skillet and cook, using a rubber spatula to stir and scrape the bottom of the skillet, until large curds form and the spatula begins to leave a wake but the eggs are still very wet, about 2 min. Shake the skillet to distribute the eggs evenly; cook without stirring for 30 seconds to let the bottom set.
3. Slide the skillet under the broiler and broil until the frittata has risen and the surface is puffed and spotty brown, 3 to 4 min. When cut into with a paring knife, the eggs should be slightly wet and runny. Remove the skillet from the oven and let stand 5 minutes to finish cooking; using the spatula, loosen the frittata from the skillet and slide onto a platter or cutting board. Cut into wedges and serve.

Notes
You have to have the skillet for this, it won't work any other way. I use thick cut pepper bacon (Daileys sp? is the best). If you don't have half-and-half, I've used milk and cream without too much of a variation. I usually don't have scallions on hand and make it with shallots, the scallions are better though.

Broccoli Bacon Quiche

My dad complained that I was slacking on the blog, so I thought I had better post something. We are a little bored here. The girls are at my parents house for the week, so no antics to tell you about. They are having a great time, and Emma even asked if they were going to stay there forever. We miss them, and kind of wish they missed us too. Oh well, I'd rather they have fun than cry about us.

We went to the fair here last night. I had never seen a hypnotist perform, so I was able to do that for the first time. It's amazing what he could get people to do. Some of the guys walked away with painted toenails. There were a lot of other funny antics which you had to be there to experience.

Anyway, my recipe today is something I made a couple of weeks ago but just got the pictures uploaded to the computer. A note before beginning to make this recipe - it takes about an hour and a half to make, so be sure to give yourself plenty of time.

Broccoli Bacon Quiche


Crust:
1 cup all purpose flour
1/2 cup whole-wheat flour
6 tbs chilled butter
1/4 tsp salt
3-4 tbs cold water

Filling:
16 oz chopped broccoli
1 1/2 cup shredded cheddar cheese
1/2 cup scallions, diced
6 eggs
1 1/3 cup milk
1/2 tsp salt
1/4 tsp pepper
8 slices bacon, crumbled

Preheat oven to 425. Combine the flours, salt, and butter in a bowl. Mix with pastry blender or fork until the consistency of cornmeal. Add just enough water to make the dough come together. On a lightly floured surface, roll the dough out into a 12 inch circle. Place in a 10 inch pie plate. Crimp edges with fingers and prick crust all over with a fork. Bake until light brown about 10 minutes.

Beat eggs, milk, and salt in a bowl. Add onion, broccoli, bacon, cheese, and pepper. Pour into crust. Bake 50-60 minutes until puffed, light brown, with the center set. Let cool 10 minutes before slicing.

Notes: Most pie plates are 9-inch, so be sure of your size. If you don't have a 10-inch plate, decrease the eggs to 4, the milk to 1 cup, the scallions to 1/3 cup, and the broccoli to 10 oz. This crust is very crumbly. If you have a mat to roll on, this works the best. You could also use parchment paper or wax paper, but these usually are too narrow. It can be done just on a floured counter top. Keep some water handy to patch any tears when it comes time to transfer to the plate.