March 31, 2010
You’ll have to bear with me on this one! Tonight was a continuation of Retro Week. Dinner ended up being Tuna Melts as I was consumed with a cake I was making. In honor of Retro Week I had decided that I would make a cake that my grandmother frequently made. Let’s just say I am calling it “Cake with a Kick”! At the same time, I was invited to guest blog on a great foodie’s new venture. So, the cake is appearing there. Unfortunately, the site won’t be up for a day or two. As soon as it is, I will let you all know because, honestly, this cake is too scrumptious! Let’s just say we were cutting pieces off and dipping them in the icing as I was slicing it! Spicy, sweet, fantastic!!! So, stay tuned and I will let you know as soon my grandma’s cake is online!!
1 lb lean ground beef
1 small onion
1 cup milk(i used skim)
1/2 Cup Bisquick(I used light)
2 cups cheddar cheese
In frying pan, cook ground beef and onions. Drain beef and put into greased pie plate. Sprinkle cheese over beef. Whisk eggs, milk and Bisquick and then pour over meat mixture. Bake at 400 for 20-30 minutes. Could it be any easier? Kids love this one and it is a great alternative to hamburgers.
March 29, 2010
Chicken Divan(serves 4-6)
1.5- 2 pounds chicken tenders
1 large package of Broccoli Florets(Frozen - I used Cascadian Farms Organic)
3/4 cup mayo
1/4 sour cream
chicken broth to thin sauce
2 cups shredded cheddar cheese
1 cup bread crumb - preferably fresh or panko
1/2 stick of butter, melted
Roast chicken tenders in oven at 400 for 15 minutes or until cooked through. Shred meat. In 9 x12 pan, place broccoli(still frozen) in layer. Place shredded meat on top. In small bowl, whisk mayo, lemon and sour cream. Use chicken broth to thin sauce if neccessary (should be just slightly pourable). Pour over chicken and broccoli. Sprinkle cheese on top. Melt butter and pour in bread crumbs. Stir until well mixed. Sprinkle over cheese. Bake at 350 for approximately 30 minutes or until brown and bubbling. Serve over rice for a complete dinner!
March 28, 2010
Rice Pudding(adapted from America’s Best Kitchen)
1 cup long grain rice
2 1/2 cups whole milk
2 1/2 cups half and half
1/2 cup + 1 tblsp sugar
2 tsp vanilla
1/2 cup raisins
1 tsp cinnamon
In large pot, bring 2 cups water to a boil, add rice, cover and simmer on low for 15 minutes(until water is mostly absorbed). Add milk, half and half, and sugar. Continue cooking on low to medium heat, stirring frequently until pudding thickens and spoon just stands up in pot. (This took about 25 minutes). When thickened, stir in vanilla and raisins. Remove from heat and transfer to glass bowl. Lay plastic wrap directly on top of pudding and refrigerate. Serve at room temperature or chilled. (Or be completely over the top and add whipped cream!) Enjoy!
Ok, maybe not this! :) If you are too young to remember Swanson TV Dinners, what a shame! In my house they were very rare, usually when my parents were going out to dinner and didn’t have the energy to make us dinner. But for whatever reason, we thought they were great!
Cooking to Save has been an interesting experiment. The main idea, to save money by eating home instead of eating out, is still there. But new components of it keep coming up. The latest is that I am suddenly remembering meals I used to cook and had forgotten about. Some I’ve left just the same as I remembered them. Some I am tweaking, taking into account healthier alternatives. Some of these old recipes are so delicious and easy to make. So, this week I am bringing back the old! Tonight is “make your pizza night” here but I am making a great, homey dessert that my husband is thrilled about. I made it a few weeks ago and it disappeared. I’ll share it with you later today when it is done. And tomorrow night I am working on an “oldie but goodie” that I’ll bet most of you have forgotten but will be making later this week. It’s that good! So stay tuned for a blast from the past all week! Any suggestions are welcomed!
March 26, 2010
Chocolate Chip Currant Cookies(based very loosely on Toll House Cookie Recipe)
2 1/4 cup Flour
1 tsp Baking Soda
1/2 tsp Salt
1 Cup Butter(Very, very soft)
1 cup brown sugar, lightly packed
1/2 cup white sugar
2 tsp vanilla
2 cups Chocolate Chips
1 Cup Currants(or Raisins)
Preheat oven to 375. In small bowl, whisk flour, baking soda and salt. In large mixing bowl with mixer set on medium high, cream butter(soft almost to the point of melting) and sugars. Add vanilla and eggs, beating each egg into mixture. Reduce speed to low and slowly add flour mixture just until fully integrated. Fold in chips and currants. Drop by large teaspoonfuls onto ungreased cookies sheet. Bake 10-12 minutes until browning. Cool on baking rack (and try not to burn your mouth when you sample!)
March 25, 2010
Note:If you’d like the recipe for Mart’s Mac and Cheese(with ham) it is listed up top in the cookbook tab.
March 24, 2010
Apricot Cider Glazed Ham (adapted from Sheila Lukins)
(serves 6-8 but this recipe easily doubles or triples)
3-4 pound ham
2 Tblsp Apricot Jam
1 heaping tblsp dijon mustard
1/2 cup light brown sugar
1 cup apple cider
1 cup dried apricots
Preheat oven to 350. Score ham in a diamond patter with a sharp knife. Set pan in shallow roasting pan and stud each diamond point with whole clove. In a small saucepan, melt apricot jelly, then whisk in mustard. Brush onto ham.
Pat the brown sugar all over the ham. Pour apple cider into pan with apricots. Bake for 30-40 minutes , basting frequently, until ham is glazed and brown. Place on serving platter with apricots . This ham is even great at room temperature! So Good!!
Here's how to enter:
1. Leave me a comment here and tell me if you like my new home or feel free to leave a suggestion!
2. Follow me on Twitter here. (@cookingtosave) Then please retweet the giveaway to share it with all of your friends!
3. Become a Fan on Facebook.. (I love fans!! :) ) My facebook page is here. Leave me a comment on my fan page.
So, as you can see, you can have up to 3 entries to win. I will randomly select a winner Friday at 5:00pm, EST. (Unfortunately, this giveaway is only for US readers).
Thanks again for stopping by! I have some great new recipes coming this week so stay tuned! In the meantime, check out my past recipes and posts by clicking on the tab “Old Stuff” (witty, aren’t we?!) at the top!
March 23, 2010
Chocolate Raspberry Shortbread Cookies
1 cup butter at room temperature
3/4 cup Confectioner’s Sugar
1/2 tsp salt
1 tsp vanilla
2 cups flour
6oz, chocolate chips
1 tblsp Crisco
With mixer on medium, mix butter and sugar until fluffy. Add salt, vanilla and flour and mix on low, just until dough comes together. Remove from bowl and form into 2 logs on wax paper(see picture at bottom) Refrigerate until chilled. (at least 1 hour).
Remove from refrigerator and slice about 1/8” thick. Bake on ungreased cookie sheet at 300 for 20 -25 minutes. (Take them out before they brown, they will firm up when cooling). When cool melt chocolate and crisco in microwave. Stir until smooth. Make sandwich with 2 cookies and a thin layer of jelly. Dip each sandwich into chocolate 1/2 way down (top only) and then dip in sprinkles, if desired. Let cool on wax paper. ( Store in tin).
March 22, 2010
Balsamic Marinade for Beef(I used a 2 1b Flank Steak)
1/3 cup Balsamic Vinegar
2 Tblsp Extra Virgin Olive Oil
1 Tblsp Dijon Mustard
1 clove garlic
1/2 tsp salt
1/2 tsp fresh ground pepper
1 tsp Italian Seasonings(preferably no salt added, if not, omit salt)
Whisk ingredients together and pour over meat. Marinate for at least 2 hours.
Remove meat and place on grill. Discard marinade.
March 18, 2010
March 17, 2010
Here in New England, there really is no fresh produce to be had this time of year. Too cold, too snowy, too...winter. Everything in the stores is shipped from some distant universe so by the time it gets here, it doesn't last long and it is always a little less flavorful. Yesterday, I had a small field trip to the one place where winter doesn't mean "closed until spring": the local farm. As I walked in, they urged me to go see the new baby cows. But I was there for some other goodness. And, I was not disappointed! Here's what greeted me when I entered the barn:
Oh, I was so excited! Have you tried really, really fresh eggs? There is a huge difference from the ones that come on a truck to your grocery store. God only knows when some little chicken gave them up. Or, in what conditions that chicken lived. I know all about the chickens at that farm. In fact, my kids have gone to summer camp there and spent time collecting the eggs from the chickens. Really fresh eggs have wonderful flavor; you taste one and suddenly remember what an egg really is like. Suddenly you remember what you have been missing. And suddenly, you have inspirations to make so many egg dishes! So, even if there is nothing green growing yet where you live, try and find a farm with chickens. I promise you, it will be worth the extra drive!
March 16, 2010
One day to go before St. Patrick's Day! Why not make a quick, easy Irish Soda Bread? I must admit, I have never made one before. But this year, in my Cooking To Save spirit, I decided to make one instead of buying it. My neighbor gave me her mother's recipe; I couldn't believe how easy it was! There's no yeast so don't get worried. Her recipe was simple and quick to put together. For classic recipes, I do think old recipes are usually the best. As the saying goes, "If it ain't broke, don't fix it". As it baked away, my whole house smelled delicious. The one downside to Irish Soda Bread is that it doesn't last long; definitely best eaten warm or within a day. My oldest, Ryan will attest to that... he walked in last night, decided he had to grill a piece and slather it with butter. It was gone in a heartbeat! I love this recipe though, it calls for golden raisins. The golden raisins really add a sweetness to it and make it extra good. Why not surprise the family with a little Irish? Depending on your wardrobe, it might be easier then wearing green!
Irish Soda Bread from the files of Grace Davis
3 ½ cups sifted flour
2/3 cups sugar
1 tsp. salt
1 Tbl. baking powder
1 tsp. baking soda
1 ½ cups golden raisins
1 Tbl. caraway seeds
1 ½ cups buttermilk
2 Tbl. melted butter
Preheat oven to 375 (350 for glass). Grease a 9” loaf pan or 2 ½ quart bowl. Sift together flour, sugar,salt,powder,and soda. Add raisins and caraway seeds to dry ingredients and toss to coat raisins. In a small bowl mix eggs,buttermilk and melted butter. Pour onto the dry ingredients, mixing just until moist. Bake for 1 hour. If using a glass bowl, leave in the oven about 1 hour more with the heat off.