Artichoke Cranberry Risotto with Bacon

Ingredients:
1/4 C Olive Oil
2 Cloves Garlic, sliced thin
3 Tbsp Onion, chopped
1/2 C Artichoke hearts, coarsely chopped
1/2 C Craisins
1 1/2 C Arborio Rice
1/4 C Dry cocktail sherry or cooking sherry
6 C Chicken Stock, hot
1/4 Lb Cooked bacon chopped
1/2 C Grated Parmesan
2 Tbsp Heavy Cream (optional)
1/4 C Chopped Basil
Fresh ground black pepper to taste

Prepare
In a non stick frying pan or cast iron skillet
Heat garlic and onion in oil over medium heat till onion is tender
Add artichoke hearts and Craisins and cook about 2 minutes
Add rice and toss until rice is coated with oil and heat until warm but not cooked. Stir frequently so rice does not stick
Add Sherry and cook over med heat about 2 minutes stirring frequently
Ladle in stock till rice is just covered stirring frequently.
As rice absorbs liquid, ladle in stock keeping rice barely covered with stock.
Continue adding stock one ladle at a time till rice is tender to your satisfaction.
Stir in bacon
Stir in Parmesan till mixture is creamy
If more creaminess is desired add a couple Tbsp of heavy cream and stir till warm.
remove from heat and stir in basil and black pepper.
Serve
makes 6 to 8 servings.

Gingerbread biscotti

Preheat oven to 350 degrees.

In a mixing bowl, combine and mix well:
3 Tblsp. melted butter
1/4 cup vegetable oil
1 cup white sugar
1 tsp. vanilla
3 eggs
1/4 cup molasses

Mix dry ingredients (below) well and add to the butter/sugar mixture:
3-3/4 cups white flour
1 Tblsp. baking powder
1-1/2 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1 tsp. allspice (I use Trader Joe's pumpkin pie spice)

Combine everything to make a stiff dough.*****
Divide into 4 parts. Lighty grease 2 baking sheets.
Roll each dough quarter into a thick rope, around 10" long and pat down to form a rectangle (1/2" thick) on the baking sheets - dimension should be approx. 10" x 3" x 1/2" high - 2 per sheet.

Bake for 20-25 minutes until the dough is firm, but not browned. Remove from oven and let rest for 5 minutes. Cut each rectangle into 1/2" slices and return to baking sheets. Bake for an additional 7-10 minutes, until golden and crispy, depending on how crunchy you want them.

Once cooled completely, you could dip the ends in melted chocolate or drizzle chocolate over the cooled biscotti.

*****You could also add nuts or dried cranberries (or whatever) to the dough before forming & baking.

Shrimp Fettucine Alfredo

Shrimp OR Chicken Pasta Alfredo..

Green and Yellow pepper or Red.. Half of Each..Cut up in strips

Mushrooms (canned or fresh)

Garlic...to your taste

Onion.. 1 Med. Chopped large pieces..

Blanched Broccoli..about a cup..

1lb pasta...whatever you prefer

1/2 cup of chicken broth ..or boulion

1/3 cup of butter

1 small jar of classico alfredo sauce

Saute' garlic in Olive oil... as it starts to simmer al dente or a little beyond..add mushroom, peppers, onions and cook until almost done. In the mean time have your pasta cooking in a seperate pot. As you are simmering the other things ..add the broth a Quarter cup at a time... Add the butter.and Broccoli... You can add a little white wine also if you have it one hand..Add 1 small jar of Classico Alfredo sauce .then about a lb of Cooked large shrimp..OR Cooked Chicken ..it works well both ways.. I like to top mine with Asiago AND Romano. Serve with small salad, white wine and warm Italian bread.. ( Since I don't use recipe's much..I go by what I use for measurements..You can add or take away as you like.. The nice thing about this dish is that you can have it all done by the time the pasta is done cooking..: )

Timballo

Ingredients
1/2 Lb Pizza Crust Dough, (1/4 recipe My favorite Dough for Bread and Pizza, July 2009 post)
1 Lb Ziti pasta cooked very al dente. (pasta will cook more as it bakes in the oven.
4 C Red Gravy or Marinara Sauce
1/2 Lb Italian Sausage cooked in pasta sauce and cut into bite sized pieces. about 1 inch
1 C Ricotta
1 Raw Egg
1/2 tsp Salt
1 Tbsp Parsley Frakes
1/8 Lb Cooked Bacon strips cut into 1 inch lengths. Browned but not crispy.
20 Slices Pepperoni
3 Hard Boiled Eggs peeled and left whole
2 Tbsp Early sweet peas
1/2 C Sliced Mushrooms
1/2 C Mozzarella
1/4 C Parmesan
6-8 Basil Leaves, Chopped.
Fresh Ground Pepper to Taste

Cook Pasta, drain and mix with 1 cup of sauce and set aside

Prepare Ricotta, whip ricotta with egg, 1/2 tsp salt, pepper, and Parmesan

Prepare Crust
Proof dough for 1/2 hour then roll out to about a 20-22 inch circle.
Place dough loosely in an 8 1/2 inch springform pan. Let dough fill bottom of pan to edges and overlap rim to fold over when filled.

Spoon a shallow layer of pasta into bottom of crusted pan. spread evenly
Add a ladle of sauce and spread to fill.
Place a layer of bacon over pasta.
Spread ricotta mixture over bacon.
Add layer of pasta
Place sausage pieces on and into pasta.
Sprinkle basil over all
Add enough pasta to even out layer of sausage.
Ladle sauce over layer till filled.
Spread Sliced Mushrooms over layer.
Place hard boiled eggs well spaced on mushrooms
Fill layer with pasta, sprinkle in peas and add some sauce
Cover layer with half of the Mozzarella
Add layer of pepperoni
Add remainder of pasta and cover with remaining Mozzarella.

Close carefully by folding edges of dough up over top all around. Overlap where needed and pinch edges to close

Bake at 450F for 20 - 25 minutes till medium brown.

Let stand 5 minutes then remove spring form pan,
Cut into wedges and serve.

Makes 6 generous servings

Cinnamon scones

These are REALLY good!!!!

Preheat oven to 400 degrees. Grease a baking sheet or spray with nonstick spray.

In a mixing bowl- add:
3 cups flour
1/3 cup sugar
1 Tblsp. baking powder

With a pastry blender, cut in:
1/2 cup COLD butter (cut into cubes)
and cut until it resembles coarse crumbs

Mix together:
1 Cup light cream (1/2 & 1/2)
1 egg
1 tsp. vanilla
and VERY LIGHTLY fold into the flour, butter mixture, being careful NOT to OVERmix the dough; handle gently and lightly.

Divide the dough in half; On a floured surface, pat each half into a 6" round (about 1/2" thick)
Cut each round into 8 wedges.
Place the wedges on prepared sheets, leaving 1" space between wedges.

Beat an egg white until frothy. Lightly brush the tops of each scone wedge with egg white. Sprinkle generously with cinnamon sugar (1/3 cup white sugar mixed with 2 teasp. cinnamon).

Bake for 12-15 minutes, or until the bottoms and tops of scones are golden. Remove from oven and cool completely.

If you'd like, drizzle a cinnamon glaze over the tops of the cooled scones. (1 Tblsp. butter mixed with 1 C. powdered sugar, 1/4 tsp. vanilla extract, 1/4 tsp. cinnamon and JUST ENOUGH cream to mix into a drizzly - not runny - consistency).

White chocolate cherry fudge

Line an 8" square baking pan with foil or waxed paper, making sure it extends to the top of the pan. Spray lightly with nonstick spray.

In a medium bowl, combine:

4 oz. softened cream cheese

1/2 cup powdered sugar Blend well.

Add: 12 oz. melted white chocolate

1/2 c. dried cherries OR cranberries (I used Montmorency dried cherries from Trader Joe's - they're chewy & tart)

1 teasp. grated lemon peel

(1 c. coarsely chopped walnuts, if desired)

Mix well and spread into prepared pan. Refrigerate for one hour, until firm. Remove fudge from pan by lifting foil. Cut into squares & serve chilled or at room temperature.

Autumn Risotto

Ingredients:

1/2 cup extra-virgin olive oil

1 cup finely chopped onion

1 tablespoon chopped garlic

2 cups arborio rice

1 cup dry white wine

About 6 cups of HOT chicken stock

1 butternut squash: one half baked in the oven and then pureed; the other half, peeled, cut into small dice, and sauteed in a Tblsp. oil and a Tblsp. butter until tender

1/2 cup grated Parmesan

4 tablespoons unsalted butter, cut into small pieces

salt

freshly ground pepper

shaved parmesan (for garnish/topping)

Directions:

In a medium-size heavy saucepan, heat the olive oil over medium-high heat. Add the onion and garlic and saute, stirring continuously, just until softened, 3 to 4 minutes. Add the rice and continue to stir, using a wooden spoon, to coat the rice with the oil. Add the white wine and continue cooking, stirring often, until it has been absorbed by the rice. Pour in enough chicken stock to cover the rice completely, about 3 cups, and continue to cook, stirring often, until all the liquid is absorbed. Pour in 1 cup more of the remaining stock and stir and cook until it has been absorbed. Repeat with 1 more cup. Add the remaining cup and cook, stirring, until the rice is al dente, tender but still very chewy, and most of the liquid has been absorbed. Stir in the pumpkin puree and the diced pumpkin and reduce the heat to very low so that the risotto doesn't simmer anymore. Season with salt & fresh ground pepper. Stir in the Parmesan and butter to give the risotto a nice, creamy finish. Spoon it immediately into heated shallow serving bowls & garnish the top with shaved parmesan.

Sausage and Mushroom Risotto

Ingredients
1/2 Lb Sweet Italian Sausage, Bulk (casing removed) crumbled
2Tbsp Olive Oil

2 cloves Garlic, finely chopped
1/2C Onion, diced
1/4C Sweet Pepper, finely diced
1C Mushrooms, stems removed and thinly sliced
1 Tbsp Basil, chopped
1 1/2C Arborio Rice
4C Beef stock
1/2C Heavy Cream
1/2C Parmesan, grated
salt and black pepper to taste

In a large skillet brown sausage
Drain
Add Oil,Garlic, Onion, Pepper, Mushrooms and Basil.
Toss well and cook over medium heat till veggies begin to tender.
Add rice and mix well till rice is coated with oil.
Heat about one minute and add with a ladle enough of the beef stock to just cover rice mixture.
Bring to boil stirring often.
As stock is absorbed add stock one ladle at a time to keep rice just covered in liquid for about 15 to 20 minutes until rice is tender to your taste.
Lower heat, add cream and cheese and stir until creamy.
Remove from heat, season and serve.

Makes 4 full meal servings.

Chocolate thumbprints

Heat oven to 350 degrees.

In a mixing bowl, cream together thoroughly:
1 cup softened butter with 1 cup powdered sugar.
Mix in 2 teasps. vanilla extract
Gradually stir in 2-1/2 cups flour

On parchment lined baking sheets, roll dough into balls (use 1 tblsp. or a bit more of dough), making balls around 1-1/4" rd. Place them at least an inch apart.

Bake the balls for 10 minutes. Remove from oven and using your thumb (I use the wooden handle of my pizza cutter, which is approx. 3/4" diam.), make a good sized dent in the center of each cookie ball - make sure you don't go all the way to the bottom!

Return the cookies to the oven and bake another 10 minutes. Remove from oven and slide parchment to counter or table top and allow cookies to cool completely.

For the filling:
In a heavy saucepan over LOW heat, melt:
1-1/4 cup semi sweet chocolate
2 tblsp. butter
2 teasp. corn syrup
Stir until melted - turn off heat immediately when the chocolate is fully melted, stir well and allow to cool slightly.

Using a small spoon, fill each cookie dent with chocolate filling. Cool completely - it'll take a while.

Broccoli cheese soup

In a large stockpot, melt 2 Tblsp. butter. Add 1 medium chopped onion, 1 cup diced celery, 2-3 cups diced broccoli stems (reserve the thinner stalks/tips) and 1 large grated carrot. Saute (covered) for 10 minutes, stirring occasionally, until wilted.

To the pot, add 2 quarts chicken (or vegetable) stock. Add 6 cups (more or less - depending on how much broccoli you have - chopped broccoli stalks/tips). Season with salt (to taste) and a generous tsp. (or more) of ground black pepper & bring to a simmer. Simmer, covered, for 45 minutes, or until broccoli is tender.

With a potato masher, an immersion blender (if you don't have one, GET one - they're fabulous!!!) or with a blender, mash the broccoli until it's pureed as thick or as smooth as you like.

To the broccoli soup, add approximately 1-1/2 cups heavy cream. Make sure the heat is low so it doesn't scorch on the bottom. Continue stirring. If you want the stock thicker, add a few Tblsp. (or more) of instant mashed potato flakes. When the consistency is to your liking, taste to see if it needs more salt/pepper. Add several cups of grated cheddar or co-jack cheese, stirring so that it melts evenly in the soup.

ITALIAN RICOTTA COOKIES

Ingredients
1/2 lb. butter
2 c. sugar
1/2 tsp. salt
1 lb. Ricotta
2 eggs
1 tsp. vanilla
Grated rind of 1 orange
4 1/2 c. flour
1 tsp. baking powder
1 tsp. baking soda
Cream butter; add sugar and continue creaming. Add egg and Ricotta and vanilla; beat well. Sift together flour, baking powder and baking soda, salt; add to batter.
Drop about a teaspoon of dough on ungreased baking sheet. Bake at 350 degree oven about 10 minutes until edges are lightly browned. Cool.
FROSTING:
2 c. confectionery sugar
1/4 c. butter
3 tbsp. milk
1/2 tsp. vanilla
Mix well and put on top of cookies and sprinkles.

Italian lemon Cookies

Preheat oven to 350 degrees.

In a mixing bowl, combine

1/2 cup softened butter

1/2 cup sugar

3 eggs

Beat together well, making sure eggs are totally incorporated.

Add:

1 Tblsp. grated lemon zest

2 Tblsp. fresh lemon juice

Mix together 3 cups flour with 3 teasp. baking powder and slowly add to the butter mixture, making a workable dough.

Scoop up dough to make balls approx. 1-1/2" in diameter and place 1" apart on lightly sprayed (nonstick spray) baking sheets.

Bake for 8-10 minutes until slightly firm but not golden. Cool cookies completely before spreading them with icing.

Icing:

4 Tblsp. soft butter

2-1/2 cups powdered sugar

1 Tblsp. grated lemon zest

enough fresh lemon juice to make a spreadable icing (be careful not to make it too runny- add a little bit at a time)

Spread over cooled cookies and let set until icing firms up.

Mango Avacado Salsa

Ingredients:
1 Mango, diced
1 Avacado, diced
1/2c Sweet onion, diced
2 cloves Garlic, chopped
1 med Jalapeno, seeded and finely diced
1 small Red Chile, (hot serrano or finger pepper,) seeded and chopped
1/4c Crushed pineapple with juice
1 med Roma tomato, diced petite
1/2c Cilantro, chopped
Juice of 1/2 lemon
Salt and Pepper to taste

Prepare:
Mix all ingredients in bowl
Serve at room temp or chilled
Store in refrigerator up to 3 days, but use this up.
The avacados will tend to darken, the lemon juice will slow this process but use it within a few days.
Great with grilled fowl or fish. I served it with tostada shells and a bacon and cheese omlette.

Marinara Sauce

Marinara Sauce is the most basic Red Pasta Sauce. You can add cooked meat to it to make it a meat sauce such as Sausage or Meatballs or even browned ground beef. Everyone makes it slightly different and it's all good. Here is my basic marinara sauce. I think I do it different from everyone but it works for me. My family loves it and it's fast and easy. For some dishes I like a chunky sauce but usually I make it smooth.
This is not Red Gravy, this is a basic Sauce.

Ingredients:
1/4 c Olive Oil
3 cloves Garlic, minced
1 small Onion, Chopped
1/4 c Wine, (I use a red table wine such as Chianti)
1 Tbsp Sugar (sugar will help to neutralize the acids from tomatoes)
2 Tbsp Chopped sweet basil or 1 tsp dried
2 28oz cans Tomatoes, whole or diced. (for chunky sauce) Blend in blender for a smoother sauce.
(Leave tomatoes as is if you like your sauce chunky. I personally like to put the tomatoes into the blender for a few seconds before cooking. I don't know why but to me it has a better texture and flavor than using ground tomatoes.)

In a large saucepan or dutch oven heat garlic till slightly tender.
Add onion and cook till tender
Add wine and simmer for 2 - three minutes
Add tomatoes and bring to boil, stirring frequently. About 10 minutes.
Add basil and sugar and stir
Reduce heat and simmer uncovered for at least 15 minutes, stirring frequently
Salt and Pepper and Garlic Powder to taste and some crushed red pepper if desired.

Use for recipes or serve over pasta or bread. Add a little oregano for pizza sauce.
Enjoy.

Chocolate Cappuccino Shortbread

Preheat oven to 325 degrees - have ready 2 baking sheets lined with parchment paper.

Cream thoroughly:
1 cup soft butter
1 cup powdered sugar
1 teasp. vanilla

Mix dry ingredients (below) together and then add them to the butter mixture:
1-1/4 cup flour
1/3 cup cornstarch
1 heaping tsp. espresso powder OR instant coffee
1/3 cup unsweetened cocoa powder

Make sure everything is mixed thoroughly. Divide dough into 4 equal portions. Roll each portion into a ball. Between 2 sheets of waxed paper, pat the ball into a 5-6" circle (about 1/4-1/3" thick) - carefully transfer the rounds onto opposite sides of the baking sheets. Score the rounds into 8 wedges, using a sharp knife.

Bake at 325 degrees for 23-25 minutes, or until the shortbread feels firm to the touch. Score each round again, cutting them through. Let cool completely on the parchment paper (slide onto wire cooling racks). Cut or break apart the wedges once they're completely cooled.

Melt white chocolate (Ghirardelli or other white chocolate coating) - use as little or as much as you'd like, depending on how chocolate-y you want these wedges. You can also leave them plain. Either dip the ends of the wedges into the chocolate or with a spoon or pastry bag, drizzle chocolate over the wedges.

Rigatoni Sorrentino

Ingredients:
4 c Marinara Sauce
1/2 Lb ricotta cheese
1 Lb Rigatoni, cooked al dente per directions on pkg
2 c Shredded mozzarella
1 1/2 c Grated Parmesan

Directions:
Preheat broiler In a large saucepan, bring the sauce to a boil.
Remove from heat, pour half the sauce into a bowl, and reserve.
Add ricotta and cooked rigatoni to saucepan with the sauce, mix to combine, and bring to simmer over low heat.
Spoon the hot rigatoni mixture into a baking dish and cover with reserved sauce.
Top with the shredded mozzarella and grated Parmesan
Broil until the cheeses have melted, about 5 to 7 minutes.
Serve immediately
Serves 4

Lasagna

This is a version for lazy days. You can go ahead and cook regular lasagna noodles (drain/dry them well) and layer them with ricotta filling if you prefer.

Have ready: a few quarts of your favorite sauce (marinara, meat...) and have it warmed & ready to use.

In a large pot, cook 1# ziti (or other similar pasta shape)- drain and add a cup of sauce to pasta- stir to coat.

While the pasta is cooking, make ricotta filling.

In a mixing bowl, combine all ingredients and mix together well:

4 lbs. ricotta

3 beaten eggs

a clove or 2 of crushed/minced garlic

1/2 cup grated parmesan cheese

salt & fresh ground pepper (to taste)

2 tblsp. chopped parsley

In a high-sided 13x9" pan (coated with nonstick spray), ladle 1 cup sauce & spread over the bottom of the pan; spoon 2/3 of the cooked, sauced pasta onto the sauce.

Spoon the ricotta filling evenly over the pasta- sprinkle with 8-10 oz. shredded mozzarella cheese.

Spoon the remaining 1/3 pasta over the top of the ricotta, covering the filling. Spoon sauce over the top (2-3 cups - as much or as little as you want). Sprinkle another 8 oz. shredded mozzarella over the top. Loosely cover the pan (tent some foil - just make sure the lid or foil isn't touching the sauce/cheese) and bake lasagna for an hour @350 degrees. Uncover and bake on 400 degrees for another 10 minutes, until the cheese on top is bubbly. Cool a little (15 minutes or so) before cutting into squares; serve with more sauce, if desired.

Chicken Florentine

2 Boneless, skinless chicken Breasts, cut in half horizontally
1/2c Seasoned flour
1 Egg, beaten
1/2c Bread crumbs
2c Spinach leaves, stems removed tightly packed, rinsed and drained
2 Tbsp Olive oil
1 Clove Garlic, chopped
4 oz Provolone, sliced
1/2 cup Vegetable oil
1/2 stick Butter
2Tbsp Flour
1/2c Chicken stock
1/2c Heavy Cream
1 Tbsp Chopped basil

Heat Garlic in olive oil over med heat sill slightly tender
Add spinach and saute till tender
Separate into four equal portions
Place each chicken piece between two sheets of waxed paper and pound with meat mallet till thin and even, (be careful not to mangle chicken)
Place chicken piece on flat surface cover surface with spinach portion and 1oz of Provolone then roll up and secure with toothpicks
Repeat this step with the other three breast pieces
Dredge chicken roll in flour then coat with egg and roll in bread crumbs
Cook each chicken roll over low heat turning often about 8 minutes total till golden brown all over.
Drain on paper towel.
Cream Sauce
In a saute pan melt butter over low heat, stir in flour till smooth, stir in chicken stock till mixed then add cream.
Cook to desired thickness.
Add Basil and pour over Chicken and Serve.

Pasta Marsala

2 Boneless skinless chicken breasts cut into bite sized pieces.
1/4 C Seasoned flour, (salt, pepper, garlic powder)
1/2 C Canola or vegetable oil
1 Lb Penne pasta
2 Tbsp Butter
1 Tbsp Olive Oil
1/2 C Mushrooms, sliced
1/4 C Marsala wine
2 Tbsp Sweet onion, chopped
1/2 C Chicken Broth
1/4 C Heavy Cream
Pinch Basil
Black pepper and Parmesan to taste

Dredge chicken in flour and cook over medium heat in oil till golden brown.
Drain on paper towel and set aside.

Cook pasta per directions on package

In a medium skillet over medium heat, melt butter.
Add mushroom slices and saute till edges start to brown.
Add Olive Oil and onion cook until onion is tender.
Add chicken and Marsala wine and cook for about 3 minutes
Add chicken broth and bring to slight boil.
Add cream and stir till thickened
Add pinch of chopped basil and black pepper
Remove from heat

Pour Chicken mixture over cooked pasta in serving bowl
Sprinkle with Parmesan
Serve

Say YES to Chocolate - Dark that is!

For a while I've been eating dark chocolate here and there (even like the taste better) - it's filled with antioxidents and high in cacao doesn't make your blood sugar spike like crazy. Here's a fun recipe with dark chocolate and coconut. If you don't like coconut, replace it with those chinese crispy Chinese noodles.

Haystacks

1/2 oz. of dark chocolate (70% strong dark chocolate)

2 tbs. sweetened coconut flakes

In a medium bowl, microwave 1/2 oz. of dark chocolate until melted. Add 2 tbs. of sweetened coconut flakes and toss. Spoon 2 dollops on to a foil-lined plate or cookie sheet. Chill 30 minutes, or until set.

Two of these will run just 120 calories and only 8 grams of sugar!!! So when the trick or treaters come, don't grab a Kit Kat or Peanut Butter Cup, have these chocolate haystacks right there to munch on!!!

B.L.T.Dip

1/2 Cup of Miracle whip(not Mayo)

1 cup of sour cream

1lbs of bacon

1 large tomatoe cubed



fry your bacon till crispy, set on a plate but don't blot it.

mix your sour cream and miracle whip together in a glass bowl.

Crumble your bacon into the sour cream and miracle whip and mix then top or fold in the

cubed tomatoes.

Serve with cracker ( Ritz, club house, triskets, etc.)



Enjoy

Easy Kugel

1 lb Wide Egg Noodles.....Uncooked
1/2 lb Butter
24 oz Creamed Cottage Cheese
6 Eggs
1/2 cup Sugar
4 cups Milk
2 t Vanilla
Corn Flakes or Frosted Flakes

Melt Butter
Beat Eggs
Mix all ingredients except noodles.
Add melted butter
Add noodles and stir thoroughly
Pour into pan (will be very soupy)
Sprinke cereal over top....( I like a thick layer some do not)
Bake @ 350 for one hour or until brown.

Old Fashioned Beef Stew

Cheap N Easy Beef Stew

1 lb of chuck or round..( anything you prefer)

cut in pieces..no more than an inch..

3 Carrots sliced

3 stalks celery chopped to your liking

3 beef boulion cubes

a c of peas

1 onion

parsley about 2 tsps

pepper to your taste

garlic powder

1/2 tsp chili powder

1 tsp italian seasonings

1 CAN of whole potatoes...cut in quarters

In a stock pot...using olive oil ( I use extra virgin).. Coat all the meat in flour..add to pot with oil...as it brown add a slight amount of water to make gravy type..add all seasonings..and the boulion cubes..add water to make a nice gravy...after all the flavors are blended..add the carrots and celery and onions... add more water..about 2-3 cups...simmer for about an hour or until the meat is tender.. after meat is tender..add the potatoes & peas....and thicken with 2 tsps of corn starch mixed with cold water..about 1/3 cup...thicken to your liking ( not too thick). It's deliciuos and you don't have to add salt because of the boulion. I serve with some asiago and parsley..you can top it with whatever you like. ( I give some measurements but really don't measure..I'm sure they are pretty accurate tho..)

Homemade Chicken Noodle Soup

Chicken Noodle Soup..

I like to use Thighs and Legs

4 thighs
4 legs
4 boulion cubes (chicken)
4 stalks Celery (Chopped to your liking)
a large onion
about 4-5 Carrots..cleaned and cut up
1 Bay leaf which will be removed
a dash of cumin
pepper (lots for me)
parsley (lots for me)
a little italian seasoning..about a tsp
Noodles cooked seperately...about a half lb

Put Chicken in stock pot and fill about 2/3 with water..
add celery, onion, carrots, boulion, and all seasonings...Cook for about an hour...take out chicken..cool..and pick off bone...put all chicken back in and add noodles..Serve with hot Italian bread.. Its a meal in itself..

Gingersnaps

Cream together thoroughly:
3/4 cup softened butter
1 cup packed brown sugar

Add:
1 egg
1 teasp. vanilla extract
1/4 cup (light or dark) molasses
Mix well.

Add:
1 teasp. ground cinnamon
1 teasp. ground ginger
1/4 teasp. ground cloves
1 teasp. baking soda
Slowly, mix in:
2-1/4 cups flour

Blend together; refrigerate dough for an hour. Preheat oven to 375 degrees. Form dough into scant 1" balls - roll in granulated sugar and place on ungreased baking sheets, leaving at LEAST 1" space between each cookie (they'll spread a little).

Bake for 8-10 minutes until the edges are set and tops are crackled. Cool ON cookie sheet for a minute or 2, then transfer to a wire rack to cool completely.